Short answer

Designers can explore the use of traditional fermented foods as a base for innovative functional products targeting specific health concerns.

Field: Innovation & Design
Source: International Journal of Public Health Excellence (IJPHE) (2023)
Method: Experimental research and sensory evaluation.
Evidence: Moderate effect

Developing a synbiotic soygurt from tempeh extract can address stunting by providing a nutrient-dense functional drink. This innovation & design research insight is drawn from a 2023 study published in International Journal of Public Health Excellence (IJPHE). Using Experimental research and sensory evaluation., researchers explored how this design variable affects real-world outcomes. The key design takeaway: Designers can explore the use of traditional fermented foods as a base for innovative functional products targeting specific health concerns.

Study

Innovation & DesignRecentModerate effect

Synbiotic Soygurt from Tempeh Extract Offers a Novel Functional Drink for Stunting Prevention

Developing a synbiotic soygurt from tempeh extract can address stunting by providing a nutrient-dense functional drink.

International Journal of Public Health Excellence (IJPHE) · 2023

Key Findings

01The synbiotic soygurt extract of tempeh, with added chitosan, received organoleptic scores ranging from 'rather dislike' to 'rather like'.
02The product met physical, chemical (fat, milk solids, protein, ash, acidity, sugar content), and microbiological (coliform, Salmonella) standards for a flavored fermented milk product.
03The developed product is suitable for use as a functional drink for stunting prevention.

Application

Design takeaway

Designers can explore the use of traditional fermented foods as a base for innovative functional products targeting specific health concerns.

How to apply

Investigate the use of local, fermented ingredients to create functional food products that address specific nutritional deficiencies or health issues within a target population.

Project actions

01Consider using local ingredients that have known health benefits.
02Thoroughly test the sensory appeal of any new food product.

Method & Evidence

AimTo develop and evaluate a synbiotic soygurt derived from tempeh extract as a functional drink for stunting prevention.

MethodExperimental research and sensory evaluation.

ProcedureThe study involved fermenting tempeh and its extract, creating a synbiotic soygurt, and then conducting physical, chemical, and microbiological analyses. Sensory evaluation (hedonic test) was performed on the product with varying chitosan concentrations.

ContextFood science and public health, specifically focusing on nutritional interventions for stunting.

Variables

IVConcentration of chitosan, presence of synbiotics (prebiotics and probiotics).

DVOrganoleptic test results (hedonic score), physical properties (texture, color, aroma, taste), chemical composition (fat, milk solids, protein, ash, acidity, sugar), microbiological counts (coliform, Salmonella).

CVType of lactic acid bacteria inoculum, fermentation process parameters, base ingredients (tempeh extract, soy milk).

Strengths & Limitations

Strengths

+Addresses a significant public health issue (stunting).
+Utilizes a readily available and nutritious ingredient (tempeh).
+Conducts comprehensive physical, chemical, and microbiological testing.

Limitations

The study's organoleptic results suggest that consumer acceptance might be a barrier, requiring further product development.

Reliability & validity

The use of standardized analytical methods (SNI 7552:2009) and statistical tests (ANOVA) contributes to the reliability and validity of the chemical and microbiological findings. The organoleptic test, while subjective, provides valuable user feedback.

Think critically

How could the organoleptic properties of the tempeh soygurt be improved to enhance consumer acceptance while maintaining its functional benefits?

Design Principles

"Leverage culturally relevant and accessible ingredients to create innovative solutions for health and wellness challenges."

This research introduces a novel application of tempeh, a widely available and culturally relevant ingredient, in a functional food product. It highlights the potential for innovative food product development to tackle significant public health challenges like stunting.

What This Means for Your Design

Researchers created a new drink from fermented soybeans (tempeh) that could help prevent stunting in children. The drink met safety and quality tests, but people had mixed feelings about its taste.

How to use in your project

1.Use this research to justify the development of a novel food product aimed at a specific health outcome.
2.Reference the methodology for testing the quality and safety of a new food item.

Add to My Project

Quick Cite

Paragraph starter

This research demonstrates the potential of developing synbiotic soygurt from tempeh extract as a functional drink for stunting prevention. The product successfully met stringent physical, chemical, and microbiological standards, indicating its safety and suitability for consumption. While organoleptic testing revealed a range of consumer preferences, the core innovation lies in transforming a traditional fermented food into a targeted health intervention, offering a model for future functional food design.

Source

International Journal of Public Health Excellence (IJPHE)

Synbiotic Soygurt Tempe Extract as A Functional Drink for Stunting Prevention

journal · 2023

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Questions About This Research

What does the research say about synbiotic soygurt from tempeh extract offers a novel functional drink for stunting prevention?: Designers can explore the use of traditional fermented foods as a base for innovative functional products targeting specific health concerns. Evidence: International Journal of Public Health Excellence (IJPHE) (2023).
Why does "Synbiotic Soygurt from Tempeh Extract Offers a Novel Functional Drink for Stunting Prevention" matter for design?: This research introduces a novel application of tempeh, a widely available and culturally relevant ingredient, in a functional food product. It highlights the potential for innovative food product development to tackle significant public health challenges like stunting.
How can designers apply this research?: Designers can explore the use of traditional fermented foods as a base for innovative functional products targeting specific health concerns.
What were the main findings?: The synbiotic soygurt extract of tempeh, with added chitosan, received organoleptic scores ranging from 'rather dislike' to 'rather like'.. The product met physical, chemical (fat, milk solids, protein, ash, acidity, sugar content), and microbiological (coliform, Salmonella) standards for a flavored fermented milk product.. The developed product is suitable for use as a functional drink for stunting prevention.
What research method was used?: Experimental research and sensory evaluation..
How strong is the evidence?: Evidence strength is rated Moderate effect, based on a 2023 journal from International Journal of Public Health Excellence (IJPHE).
What should I do differently in my next project?: Investigate the use of local, fermented ingredients to create functional food products that address specific nutritional deficiencies or health issues within a target population.
What are the limitations?: The organoleptic scores indicate room for improvement in consumer acceptance, suggesting further refinement of the taste and texture may be needed.