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LOCAL FOOD FOR TREATMENT OF DIARHEA IN INDONESIAN

DR. Mien Karmini Mahmud, MS

In Dietary Treatment of Chronic Diarrhea It is necessary to supply adequate amounts of nutrients as quickly as possible The food should be high in nutritive value and should be easily absorbed, since usually there is mild to severe degree of villous distrophy

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Food for Children Suffering From Diarrhea Should be presented in form of dry powder that is suitable for easy preparation at the time of feeding The nutrient content should meet the CAC standard for infant formula or for processed cereal cereal based food for infant and children Free from lactose, and contains free form essential aminoamino-acids and fattyfatty-acids

The use of proper diet in nutritional treatment of diarrhea shorten rehabilitation periode and usually helps to eliminate digestive impairment more quickly Choice of appropriate formulated food is most important (Solamano and Lederman, 1979)

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Tempe
A traditional Indonesian fermented food The two steps of fermentation of bacteria and mould are the essential stages in the preparation of tempe The major desirable aspects of tempe are its attractive flavour, texture and certain nutritional properties The two steps of fermentation, apparently improve the digestibility, protein quality and vitamin content of soybeans

The proteins and lipids are hydrolyzed into free aminoamino -acids and free fattyfatty-acids, due to the production of proteases and lipases during the fermentation stage The enzyme phytases and a variety of carbohydrases are also produced, to improve the mineral bioavailability and to break down flatulence causing nonnon-digestible oligosaccharides such as stachyose, raffinose and verbascose verbascose

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Tempe has also been reported to contain antibacterial compound and antianti-infective substances Tempe extracts inhibit the growth of Bacillus

subtilis ubtilis. . Staphylococcus aurius, Salmonella typhii and Shigella flexneri.

In vitro, adhesion of ETEC to brush border

membranes isolated from the small intestine of piglets was inhibited up to 95% by several tempe extracts. (Kiers, (Kiers, Jeroen Jeroen, , 2001 2001 ) These characteristics imply the potential of using tempe as an ingredient in formulation food mixture for treatment of individuals suffering from diarrhea and mal nutrition

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Formulation and Processing of Tempe Tempe based Formulated Food

The metheonine content of tempe is lower (only 78%) than those of WHO reference, it can be improved by combination with cereals

TableTable -1 Composition of Tempe Tempe-based Formulated Food

Ingredient Tempe Wheat or rice flour Sugar Vegetables oil Salt Sodium bicarbonat (NaHCO3) MonoMono - and diglyceride 150 g 60 g 40 g 5g 2g 2.5 g 1g

After Processing it becomes 165 gram of dry product. Figure 1 shows steps of processing TempeTempe-based Formulated Food

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TEMPE Cut into slices Blanch for about 10 minutes Drain Grind by using meat grinder Blend with other ingredients Mix and kneads

Homogenous dough Roll dough on aluminium tray 1 cm thick Bake at 200 C for about 15 minutes Cut into cubes 1 2 cm Dry at 50 - 60C Mill in a milling powder with 150 mesh sieve Tempe formulated food

Figure 1. Steps of Processing of TempeTempe-based Formulated Foo Food d

Table-2 Nutrition Composition of Tempe-based Formulated Food

Nutritive Component Energy Protein Fat Carbohydrate Moisture Ash Iron Mangan Zinc Calcium Phosphor Vitamin E Protein Efficiency Ration (PER) Cal g g g g g mg mg mg mg mg mg Content in 110 g of product As produce 429 16.2 12.0 64 5.8 2.0 8.58 0.13 0.56 146 71 0.43 2.23 Dry Meter 455 17.2 12.7 67.9 0 2.2 9.10 0.14 0.59 155 75.4 0.46

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Table- 3 Fatty Acid Composition of Tempe-based Formulated Food

Component
Lauric Acid Meristic Acid Palmitic Acid Total Saturated Fatty Acid Oleic Acid Linoleic Acid Linolenic Acid 18 : 1 18 : 2 18 : 3 12 : 0 14 : 0 16 : 0

Mg/g Fat
120.94 55.02 114.08 209.04 187.53 426.45 53.81 667.79

Mg/100 Cal
383.3 153.9 319.3 856.5 524.6 1192.9 150.7 1868.4

Total Unsaturated Fatty Acid

TableTable - 4 Nutrient Composition of Tempe Tempe-based Formulated Food and CAC Standard for Infant Food Formula Component
Protein Fat Linoleic Acid Iron Mangan Zinc Ca : P PER g g mg mg mg mg

Content in 100 Calorie TAF

3.8 2.8 1192 2.0 30.3 0.13 2.0 : 1 2.23

CAC
1.8 4.0 3.3 6.0 300 0.1 5.0 0.5 1.2 : 1 - 2.0 : 1 2.13

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Acceptability Testing of TempeTempe-based Formulated Food (TFF)

Two groups of under five children suffuring from chronic diarrhea and malnutrition were treated using TFF or Processed CerealCereal-based for Infant (PCI) available in the market Result of this study showed that The mean duration of diarrhea in the group receiving TFF was significantly shorter The average total amount of formulated food consumed during diarrhea was similar in the two groups, this indicated that TFF was acceptable to the children

Result of Several Effectiveness Studies, show that TFF

Shorten duration of diarrhea Increase body weight, haemoglobin, and immunoglobulin level Shorten rehabilitative time of severe severe malnutrition

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CONCLUSION
Tempe-based formulated food conferm as Tempea proper local food for treatment of diarrhea in Indonesia.