Potensi Pangan Fermentasi Tempe Dalam Mengatasi Kejadian Stunting di Indonesia

https://doi.org/10.33860/jik.v15i2.481

Authors

  • Fitri Fujiana Program Studi Keperawatan, Universitas Tanjungpura, Pontianak, Indonesia
  • Vinka Theresia Pondaag Program Studi Teknologi Pangan, Universitas Tanjungpura, Pontianak, Indonesia
  • Aurelia Afra Program Studi Teknologi Pangan, Universitas Tanjungpura, Pontianak, Indonesia
  • Fannia Evy Program Studi Teknologi Pangan, Universitas Tanjungpura, Pontianak, Indonesia
  • Dzul Fadly a:1:{s:5:"en_US";s:77:"Program Studi Teknologi Pangan, Universitas Tanjungpura, Pontianak, Indonesia";}

Keywords:

Fermentasi, Tempe, Stunting

Abstract

Prevalensi kejadian stunting di Indonesia masih tinggi. Tingkat penurunan angka stunting cenderung fluktuatif dan belum memenuhi capaian target. Salah satu faktor yang mempengaruhi penurunan prevalensi stunting adalah asupan zat gizi yang dikonsumsi balita. Pemanfaatan sumber daya pangan lokal menjadi alternatif, salah satunya adalah pangan fermentasi tempe. Tempe merupakan makanan fermentasi dari kacang kedelai (Glicyne max) dengan bantuan mikroorganisme Rhizopus sp, yang saat ini mulai dikembangkan dengan memanfaatkan jenis bahan baku lainnya. Review ini dilakukan untuk memahami potensi pangan lokal fermentasi tempe terkait dengan upaya penurunan angka stunting di Indonesia. Telah banyak dilakukan pengembangan pangan fermentasi tempe selain dari kacang kedelai. Proses fermentasi tersebut cenderung meningkatkan zat gizi makro dan mikro pangan yang dibutuhkan oleh tubuh untuk menunjang pertumbuhan yang optimal sehingga pada akhirnya mampu mencegah stunting

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Published

2021-08-31

How to Cite

Fujiana, F., Pondaag, V. T., Afra, A., Evy, F., & Fadly, D. (2021). Potensi Pangan Fermentasi Tempe Dalam Mengatasi Kejadian Stunting di Indonesia. Poltekita : Jurnal Ilmu Kesehatan, 15(2), 20–26. https://doi.org/10.33860/jik.v15i2.481

Issue

Vol. 15 No. 2 (2021): August

Section

Review Article
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