Bioavailabilitas Mineral Kalsium dari Tepung Tempe dan Tepung Kedelai Rebus pada Tikus Percobaan

Abstract

The food alternatives that can replace milk as a source of minerals at affordable prices is needed by Indonesian society. This study aimed to evaluate the bioavailability of minerals calcium from tempeh flour and boiled soy flour toward control (casein), and evaluate the influence of bioavailability to the mineral concentration in the bones, and then evaluate them as a possible alternative food sources of mineral to substitute milk consumption. The study was conducted using mice as a model. Mice were divided into treatment groups; tempe flour 10%, tempe flour 20%, boiled soy flour 10% and casein 10% as a control. Experiments conducted over 90 days. The results showed that the bioavailability of Ca from boiled tempe flour and soy flour was not significantly different from control (casein). Levels and total Ca in the femur of rats in all treatments were not significantly different compared to control (Casein). The dry weight of the femur of rats treated control 10% casein (1.11 g) was not significantly different compared to all the sample treatment, but the treatment of tempe flour 20% (1.29 g) was significantly higher than tempe flour 10% treatment (0.98 g) and boiled soy flour 10% (0.96 g).