Background: Antioxidants contain in tempeh are free radical scavengers that can inhibit the process of lipid oxidation and prevent several diseases. Types of tempeh sold in the Indonesian market include local soybean tempeh and imported soybean tempeh. This study aims to compare and analyze the differences in the antioxidant activity of local soybean tempeh and imported soybean tempeh. Methods: The research was conducted from June to November 2022 in Yogyakarta, Indonesia. This study used objects in the form of local soybean tempeh and imported soybean tempeh. Tempeh was floured first, then its antioxidant activity was analyzed in the laboratory. Antioxidant activity was defined as the amount of IC50 antioxidant in tempeh flour studied in units of mg/mL, with a ratio scale. IC50 antioxidant analysis used the diphenylpicrylhydrazyl (DPPH) method. The data obtained were compared and analyzed statistically using the Independent t-test. Results: It was shown that the IC50 antioxidant level in both types of tempeh was significantly different (p=0. 0001). The difference in the mean of the two groups showed a higher IC50 antioxidant score in local soybean tempeh of 9. 96 mg/mL. Conclusion: Based on the IC50 antioxidant value, imported soybean tempeh had significantly a higher antioxidant activity than the local soybean tempeh.

Background: IgA is widely used as Upper Respiratory Tract Infection (URTI) risk marker, as a lower concentration in sIgA indicates a higher incidence of URTI. This study aimed to investigate the effect of different types of exercise,combined with Tempeh consumption in increasing sIgA concentration in saliva sample. Methods: 19 sedentary male subjects aged 20-23 were recruited and assigned into 2 groups based on the exercise type, endurance (n=9), and resistance (n=10). These subjects underwent 2 weeks of Tofu and Tempeh consumption, then were assigned to do exercises based on their groups. Results: This study showed an increased mean value of sIgA concentrations in the endurance group,the baseline value, after food treatment, and after food and exercise treatment were 71. 726 ng/mL, 73. 266 ng/mL, and 73. 921 ng/mL, respectively for Tofu treatment,and 71. 726 ng/mL, 73. 723 ng/mL, and 75. 075 ng/mL, respectively for Tempeh treatment. While in the resistance group, there was also an increase in the mean value of sIgA concentrations,baseline, after food treatment, and after food and exercise treatments were 70. 123 ng/mL, 71. 801 ng/mL, and 74. 430 ng/mL, respectively for Tofu treatment,and 70. 123 ng/mL, 72. 397 ng/mL, and 77. 216 ng/mL, respectively for Tempeh treatment. These results indicated that combining both Tempeh consumption and moderate intensity resistance exercise was more effective to increase sIgA concentration. Conclusions: This study showed that combining moderate intensity resistance exercise with consumption of 200 gr Tempeh for 2 weeks was more effective in increasing sIgA concentration,compared to endurance exercise and Tofu consumption.

Background: Alzheimer’s Disease (AD) incidence and prevalence increase every year, commonly related to neuron inflammation and degeneration conditions. Tempeh, a traditional fermented product from Indonesia, was reported to have anti-inflammatory, antioxidant, and anti-Alzheimer properties. However, anti-Alzheimer properties of tempeh peptide extracts have not been extensively examined. This research studied the effect of the extracted peptide from tempeh in preventing and delaying Alzheimer’s disease. Methods: Tempeh peptide was extracted using water maceration and quantified using HPLC and spectrophotometry. Anti-Alzheimer properties of tempeh were analyzed with Ellman’s assay of anticholinesterase and in vitro gene expression analysis using LPS-induced neural Schwann cells. Results: As a result, tempeh contained 19. 27% of GABA, which is reported to have anti-Alzheimer properties, and other amino acids. Tempeh peptide extract at 12. 5 µg/mL had strong inhibition activity toward acetylcholinesterase at 12. 61%, and 100 µg/mL of tempeh peptide extract had 8. 97% butyrylcholinesterase inhibition activity. Tempeh peptides extract also altered the expression of various genes related to Alzheimer’s disease, such as TNF-α, BACE 1, Ntrk 1, BDNF 2, and APP. Conclusion: This research proved that various peptides from tempeh have anti-Alzheimer properties. Background: Alzheimer’s Disease (AD) incidence and prevalence increase every year, commonly related to neuron inflammation and degeneration conditions. Tempeh, a traditional fermented product from Indonesia, was reported to have anti-inflammatory, antioxidant, and anti-Alzheimer properties. However, anti-Alzheimer properties of tempeh peptide extracts have not been extensively examined. This research studied the effect of the extracted peptide from tempeh in preventing and delaying Alzheimer’s disease. Methods: Tempeh peptide was extracted using water maceration and quantified using HPLC and spectrophotometry. Anti-Alzheimer properties of tempeh were analyzed with Ellman’s assay of anticholinesterase and in vitro gene expression analysis using LPS-induced neural Schwann cells. Results: As a result, tempeh contained 19. 27% of GABA, which is reported to have anti-Alzheimer properties, and other amino acids. Tempeh peptide extract at 12. 5 µg/mL had strong inhibition activity toward acetylcholinesterase at 12. 61%, and 100 µg/mL of tempeh peptide extract had 8. 97% butyrylcholinesterase inhibition activity. Tempeh peptides extract also altered the expression of various genes related to Alzheimer’s disease, such as TNF-α, BACE 1, Ntrk 1, BDNF 2, and APP. Conclusion: This research proved that various peptides from tempeh have anti-Alzheimer properties.

Introduction: Tempeh is a traditional soy product originally from Asia. Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine, where it is used as a meat analogue Materials and Methods: Oat tempeh is produced with Rhizopus oligosporus PTCC 5287 with approximately 104 CFU/g. Biological acidification is carried out with inoculation of three starters containing streptococcus, Lactobacillus, lactococcus and chemical acidification is provided by the addition of 5ml/100g vinegar. Bacillus cereus is inoculated with approximately 105 CFU/g.Results: The Results showed that co- fermentation of lactic acid bacteria and Rhizopus oligosporus caused a decrease in mold growth (p<1%). The highest effect is from the tempeh that was produced with lactococcus lactis sub sp lactis, lactococcus lactis subsp cremoris and the one that was acidified with vinegar. The highest ergostrol and hyphal length is related to the non- acidified tempeh.Conclusion: Biological and chemical acidification caused decreases in Bacillus cereus growth. The highest decrease was observed in tempeh that was made with lactococcus lactis sub sp lactis, lactococcus lactis subsp cremoris. In all the cases tempeh with good quality was produced.

Background: During the COVID‑, 19 pandemic, stunting is estimated to increase 2. 4 times higher (It seems that some information is missing here because the usage of the word ‘, higher’,hints at a comparison with some other statistic. Or please consider making the following changes in the statement: “, …, stunting is estimated to be 2. 4 times higher than the normal trend. ”,which can increase mortality, morbidity, and cause economic losses in the future. This study aims to identify the risk factors for stunting during the COVID‑, 19 pandemic. Methods: An unmatched case‑, control study was conducted to compare the exposure of stunted (cases) and non‑, stunted (controls) children. There were 127 children aged 6‑, 24 months, 43 cases, and 84 controls. Results: The probability of stunting was two times greater in children who experienced good changes in the consumption of tofu/tempeh (p: 0. 047,AdjustedOR (aOR): 2. 296,95% CI 1. 013‑, 5. 205) and fourtimes greater in children who have a mother that did not receive iron supplementation during pregnancy (p: 0. 030,aOR: 4. 344,95% CI: 1. 154‑, 16. 355). Conclusions: Based on the above results, increasing access to nutritious food, and the delivery of services and information related to maternal and child health services during the pandemic needs to be intensified by using innovative low‑, risk platforms.