Pengaruh Penambahan Tepung Bengkuang Terhadap Kadar Kalsium Susu Kedelai

Ambarwani Ambarwani(1*), Destyna Mahanany(2), Dipicha Triesnaputri Kusuma Wardhani(3), Pramudya Kurnia(4)

(1) Bagian Gizi Puskesmas Majegan
(2) Prodi Gizi Fakultas Ilmu Kesehatan Universitas Muhammadiyah Surakarta
(3) Prodi Gizi Fakultas Ilmu Kesehatan Universitas Muhammadiyah Surakarta
(4) Prodi Gizi Fakultas Ilmu Kesehatan Universitas Muhammadiyah Surakarta
(*) Corresponding Author

Abstract

Calcium deficiency in adolescence and early adulthood may increase risk of osteoporosis. The
prevalence of osteoporosis of Indonesia population in 2005 was 10.3%, whereas for young people
(below 25 years) was 37.1%, and for young adult women was 39.5%. One way to prevent osteopenia
and osteoporosis is to consume cow’s milk. The problem is the high price of cow’s milk, so the other
alternative is soy milk. The calcium of soy milk, however, is lower than cow’s milk. Yam is tuber that is
rich in calcium and phosphorus. The completely random design was used with 4 treatments of yam flour
added to soy milk, were 0% (control), 2.5%, 5%, and 7.5%. The calcium content was determined using
AAS. Data were analyzed using anova, followed by Duncan. The result displayed that optimum of
calcium content was indicated by addition of yam flour 5 %. The conclusion is there is the effect of yam
flour addition on calcium level of soy milk.

Keywords

Soy Milk; Yam Flour; Calcium

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DOI: 10.23917/jk.v6i1.5565

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