Physicochemical Properties and Nutrient Content of Tempe Flour Enriched Eel Flour

AIM: This study aims to evaluate the nutritional content and physicochemical aspect of combination eel tempe flour. METHODS: Samples swamp flour were combined in a ratio 1:1 (A), 1:2 (B), 1:3.5 (C), 1 kilogram Asian meat without additional (D), respectively. Homogenization was done using sinmag planetary mixer. The sample analysis performed at SIG Laboratory (PT. Saraswanti Indo Genetech) on November 16, 2021. samples analyzed triple (triplicates). Statistical GraphPad Prism version 9.3.0 for Mac OS. Variables multivariate ANOVA with 95% CI (0.05). RESULTS: There significant difference between A, B, C, D every proximate parameter (p = 0.000) p < 0.05. results showed unsaturated fatty acid groups 0.001). Sample C has highest B9 (folic acid) compared other (1258.53 ± 1.39 mcg/100 g) found 0.0001). CONCLUSION: Tempe enriched can act as source folate, due its high folate content. could be used mixture any food products that require increase