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Introduction
Children under-five are the most vurnerable group as they are in a transition or weaning stage to adult diet.1 Inadequate protein and energy intake can lead to underweight in underfives which is a risk factor to illness and in the longterm compromising health and productivity.2 Adequate protein energy is highly dependent on daily food intake. Inexpensive food with improved sensory properties is important to attract the under-five to increase food intake. Intervention studies showed that the best results were obtained using locally available health resources.3 Tempe is well known for centuries as an inexpensive fermented food, part of daily menu, and a good source of dietary protein and energy in Indonesia. Tempe with its protein, carbohydrate, fat, fibre, vitamins and minerals content is readily digestible and suitable for all age groups from infant to elderly.4 A study showed that the growth of children who received Tempe was similar to those who received milk powder.5 However, intervention study utilizing Tempe for underweight children are still rare. Tempe has short shelf life, after two days it starts to deteriorate giving off objectionable odours. With the advancement of food processing tempe can be processed into popular nugget. Tempe nuggets are more attractive and can be deep fried to improve its sensory properties and hence improving intake of underfive children. The following study was conducted to evaluate provision of Tempe nugget on the energy and protein intake, and body weight changes (BW/A) of underweight underfive (24-59 months) children.
Materials and Methods
This study had been approved by Ethic Committe of Faculty of Medicine Diponegoro University with Ethical Clearance No. 364/EC/FK-RSDK/2014.
Tempe
Fresh Tempe was obtained and produced by one local Tempe producer (home industry) in Salatiga city Central Java, commercial wheat flour (Segitiga Biru), corn flour (Maizenaku), eggs, quality drinking water, garlic, shallot, and salt (Refina) were obtained from local market from the same supplier.
Tempe Nugget Preparation
Fresh Tempe was sliced into small cubes. The cubes were blanched in water at 108 - 1100C for 30 minutes and drained. The dried Tempe was ground into powder and filtered through 60 mesh screen.
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Two recipes of nugget was made from Tempe flour, wheat flour, and corn flour...