UTILIZATION OF SOYBEAN TEMPE FLOUR ON ADDITIONAL FOOD FOR CHILPREN UNDER FIVE YEARS-OLD: Study of Protein Efficiency Ratio Value

Widjajaseputra, Anna Ingani and Ristiarini, Susana and Octavia, Lydia (2000) UTILIZATION OF SOYBEAN TEMPE FLOUR ON ADDITIONAL FOOD FOR CHILPREN UNDER FIVE YEARS-OLD: Study of Protein Efficiency Ratio Value. In: The Third International Soybean Processing and Utilization Conference (ISPUC-111), 15-20 October 2000, Tsukuba, Ibaraki, Japan.

[img]
Preview
Text (Makalah)
ISPUC 2000-UTILIZATION OF SOYBEAN TEMPE FLOUR.pdf

Download (6MB) | Preview
[img]
Preview
Text (Peer Review)
Utilization of Soybean Tempe Flour on Additional Food for Children.pdf

Download (459kB) | Preview

Abstract

The utilization of soybean tempe flour on additional food formula for child ren under five years old provides supplementation to rice as one of common source of calories in Indonesia. The research studied the relationship between protein efficiency ratio (PER) and chemical score of protein on additional food which used soybean tempe flour. Per value determination used 3-4 weeks male Wistar rats .during 28 days, using Randomized Completely. The results indicated that utilization of soybean tempe flour can provide higher PER value than minimal recommended PER value and its nutritive value is depended on its chemical score of protein more than total protein content. This fact is useful for formula food labelling.

Item Type: Conference or Workshop Item (Paper)
Uncontrolled Keywords: soybean tempe flour, protein quality, PER value
Subjects: Agriculture and Food Technology
Divisions: Faculty of Agricultural Technology > Food Technology Study Program
Depositing User: Andreas Tatag Kurniyanto
Date Deposited: 14 May 2019 01:03
Last Modified: 14 May 2019 01:03
URI: http://repository.wima.ac.id/id/eprint/18405

Actions (login required)

View Item View Item