The Effect of Processed Tempeh Gembus Administration on Blood Glucose in Obese Women

Abstract

Abstract Tempeh gembus is a local functional food from Indonesia which made from fermented tofu residues from Rhizopus oligosporus and containing high fibre. The fibre content in tempeh gembus are three times higher than soybean tempeh. Dietary fibre is thought to reduce blood glucose levels. The aim this study is to analyze the effect of giving variations of processed tempeh gembus on fasting blood glucose level. This study was an experimental study with a pre-post randomized control group design. The number of control and treatment group subjects was 20 people each who met the inclusion criteria. The control and treatment groups received 1500 kcal isocaloric diet. In addition, treatment group received additional variations of processed tempeh gembus 150 grams for 28 days. The average intake of processed tempeh gembus treatment group during the study was 58.9%. The average fibre intake of the treatment group was twice higher than the control group. There was no statistically significant difference in fasting blood glucose levels between the control and treatment groups after the intervention. There was no statistically significant difference on fasting blood glucose levels in both the control group and the treatment group (p> 0.05) but clinically it was able to reduce fasting blood glucose levels 4.5 mg / dl in the treatment group. Changes in blood glucose levels showed no significant differences between the control and treatment groups (p> 0.05). Processed tempeh gembus administration for 28 days increase fibre intake but could not been able to reduce fasting blood glucose levels.