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"An informative guide to the importance of soy protein in reducing the risk of coronary heart disease and other major disorders.A recent announcement by the FDA regarding soy protein has led to overwhelming interest in its ability to reduce coronary heart disease. Now, a registered dietitian provides easy-to-understand insight into the numerous health benefits linked to soy protein.In Soy Protein, readers will discover how soy's high-quality protein can reduce the risk of the most common and serious form of cardiovascular disease. Included also is important information concerning soy protein's potential for preventing certain types of cancer and osteoporosis. In addition, the book sets forth helpful guidelines for incorporating soy into your diet, including a detailed list of the various available soy products."

"An informative guide to the importance of soy protein in reducing the risk of coronary heart disease and other major disorders.A recent announcement by the FDA regarding soy protein has led to overwhelming interest in its ability to reduce coronary heart disease. Now, a registered dietitian provides easy-to-understand insight into the numerous health benefits linked to soy protein.In Soy Protein, readers will discover how soy's high-quality protein can reduce the risk of the most common and serious form of cardiovascular disease. Included also is important information concerning soy protein's potential for preventing certain types of cancer and osteoporosis. In addition, the book sets forth helpful guidelines for incorporating soy into your diet, including a detailed list of the various available soy products."

"Phytochemicals--substances that may reduce the risk and even the progression of cancer, heart disease, and other debilitating conditions--occur naturally in fruits, vegetables, grains and nuts. This invaluable guide shows how to make phytochemicals part of a healthful eating plan."

"Asam amino esensial yang terkandung pada protein nabati maupun hewani, penting untuk asupan nutrisi manusia. Namun, protein lemak yang ada dihewani dikenal dengan Low Density Lipoprotein LDL dapat menyebabkan penyakit tertentu yang berbahaya. Protein nabati dapat menjadi konsumsi alternatif untuk menurunkan kadar kolesterol LDL tersebut. Teknologi yang berkembang saat ini adalah protein nabati yang direstrukturisasi teksturnya menyerupai tekstur daging hewan. Salah satu sumber protein nabati yang memiliki kualitas gizinya mendekati dengan daging hewan adalah protein kedelai. Penelitian ini bertujuan untuk mengetahui pengaruh enzim transglutaminase TG-ase sebagai agen pengikat silang pada campuran Texturized Soy Protein TSP dan tepung kedelai. Sampel akan di uji melalui tingkat keasaman, gugus fungsi, profil tekstur, organoleptik dan proksimat. Melalui hasil uji tersebut akan diperoleh jumlah dosis transgluminase dan suhu inkubasi yang optimal. Variasi yang digunakan adalah dosis enzim 0,0; 0,5; 1,0; 1,5; 2 dan suhu inkubasi 50C; 150C; 250C dengan durasi 24 jam inkubasi. Hasilnya menunjukkan bahwa karakteristik dari setiap sampel yang diamati, peningkatan dosis enzim transglutaminase mempengaruhi tekstur sampel yang dibuktikan dengan uji profil tekstur dan organoleptik. Sedangkan, reaksi enzimatik dibuktikan dengan uji FTIR dan tingkat keasaman. Pada penelitian ini enzim optimum adalah 1,5 . Namun, hasil dari karakteristik variasi perbedaan suhu pada penelitian ini tidak signifikan.

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The essential amino acids contain in vegetable and animal protein is important for human nutrition intake. However, the presence of the animal protein in the the animal meat generally exists with a lot of fat and cholesterol type Low Density Lipoprotein LDL that can cause a certain disease. Vegetable protein should be the alternative consumption to decrease the LDL cholesterol content. The current growing technology, the vegetable protein could be restructured to resemble the texture of animal meat. One of the vegetable protein sources that has the same nutritional quality similar to animal meat is soybean protein. This study aims to determine the effect of transglutaminase TG ase enzyme as a crosslinking agent on mixture of Texturized Soy Protein TSP and soybean powder. The sample would be examined by acidity level test, function group, texture profile, organoleptic and proximate analysis. By these tests, it could be obtained the optimum of amount transgluminase dosage and the incubation temperature. The experimenatal variations are the enzyme dosage 0.0 0.5 , 1,0 1.5 2 and the incubation temperature 5oC 15 oC 25oC with the duration of 24 h incubation. The result showed that the characteristic of each sample observed, increased dosage of transglutaminase enzyme affects the texture of sample as evedenced by TPA and organoleptic test. While, enzimatic reaction evidenced by FTIR and acidity level test. In this research the optimum enzyme is 1,5 . However, the characteristic of this variations temperature was insignificant different."

"Food. It's about more than just nourishment and taste. It's also one of our most powerful allies in fighting disease, and looking and feeling our best. But no matter how smart we are, many of us don't always make wise choices about what we eat and drink. Now the Editors of Prevention Health Books offer a powerful, pocket-sized guide for eating nutritious, delicious foods to combat a host of conditions and stay healthy."

"Konsumsi daging sapi dapat meningkatkan risiko timbulnya kanker, penyakit kardiovaskular dan jantung, serta tekanan darah tinggi atau hipertensi. Oleh karena berbagai dampak negatif tersebut, perlu dibuat sebuah produk pangan alternatif berupa daging sapi sintetik yang tetap mengandung nutrien penting tetapi memiliki risiko kesehatan yang jauh lebih kecil. Dalam penelitian ini, protein dalam daging sapi sintetik diperoleh dari bahan baku berupa gluten, kacang merah, ampas kedelai, dan textured vegetable protein yang divariasikan konsentrasinya. Berdasarkan hasil penelitian yang telah dilakukan, peningkatan konsentrasi tepung kacang merah dan textured vegetable protein dapat meningkatkan kadar abu, kadar protein, dan kadar lemak dalam daging sapi sintetik. Selain itu, peningkatan konsentrasi ampas kedelai dapat meningkatkan kadar air dan karbohidrat, menurunkan nilai kalori, dan mengurangi kekerasan daging sapi sintetik. Dari penelitian ini diperoleh daging sapi sintetik terbaik dengan kombinasi 60% gluten, 10% tepung kacang merah, 20% ampas kedelai, dan 10% textured vegetable protein diperoleh. Berdasarkan hasil analisis proksimat dan kalori, daging sapi sintetik terbaik mengandung 60,3% air, 0,6% abu, 19,3% protein, 4,5% lemak, 15,6 karbohidrat, dan 178 kkal/100 g. Berdasarkan hasil texture profil analysis, daging sapi sintetik terbaik memiliki daya kohsesif 0,570, kekerasan 5845,4, dan elastisitas 88,0. Daging sapi sintetik terbaik mengandung seluruh asam amino esensial dan memiliki kandungan lemak jenuh yang lebih rendah dibandingkan daging sapi. Dari penelitian ini, telah dapat dihasilkan daging sapi sintetik dengan kandungan nutrisi yang cukup dan risiko kesehatan yang jauh lebih rendah dibandingkan dengan daging sapi sehingga daging sapi sintetik dapat dijadikan sebagai bahan pangan alternatif pengganti daging sapi yang lebih sehat.

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Consumption of beef can increase the risk of cancer, cardiovascular and heart disease, and hypertension. Because of those disadvantages, an alternative food in the form of synthetic beef which contains almost the same amount of nutrient as the original beef but with less health risk can be made. In this research, the protein content of synthetic beef will be derived from gluten, kidney bean, soy pulp, and texturized vegetable protein which are varied in the concentration.

Based on this research, the increase of kidney bean flour and textured vegetable protein’s concentration will increase the ash, protein, and fat content of synthetic beef. Meanwhile, the increase of soy pulp’s concentration will increase the water and carbohydrate content, decrease the amount of calories, and reduce synthetic beef’s hardness. This research has produced the best synthetic beef with a combination of 60% gluten, 10% kidney bean flour, 20% soybean pulp, and 10% texturized vegetable protein is obtained.

According to the proximate and calorimetry analysis, the best synthetic beef contained 60.3% water, 0.6% ash, 19.3% protein, 4.5% fat, and 15.6 carbohydrate, and 178 kkal/100 g. According to the texture profile analysis, the best synthetic beef has 0.570 cohesiveness, 5845.4 hardness, and 88.0 springiness. The best synthetic beef contains all essential amino acids and has less saturated fat in comparison to beef. Based on this research, a synthetic beef with sufficient amount of nutrient and less health risk has been produced. Therefore, synthetic beef is a healthy alternative food that can substitute original beef."

"Salah satu masalah terbesar pada lansia adalah ketidakseimbangan nutrisi nurang dari kebutuhan tubuh. KIAN ini bertujuan untuk memaparkan hasil asuhan keperawatan pada lansia dengan ketidakseimbangan nutrisi nurang dari kebutuhan tubuh. Metode yang digunakan dalam KIAN ini berupa intervensi keperawatan. Asuhan keperawatan dilakukan di PSTW Budi Mulia 1, DKI Jakarta dengan melakukan intervensi unggulan, yaitu manajemen nutrisi melalui monitoring rutin dan pemberian suplemen berbasis protein kedelai selama 4 minggu. Monitoring rutin dan pemberian suplemen berbasis protein kedelai dilakukan kepada tiga lansia dengan kategori MNA ketidakseimbangan nutrisi kurang dari kebutuhan tubuh. Hasil yang didapat setelah pemberian intervensi selama 4 minggu pada lansia adalah terdapat penambahan pada berat badan dan lingkar lengan atas masing-masing lansia. Terdapat penambahan berat badan dan lingkar lengan atas lansia sebanyak 1 kg dan 1 cm pada klien kelolaan, sedangkan resume 1, 2 kg dan 1,5 cm, dan 3 kg dan 2 cm pada resume 2. KIAN ini menyarankan adanya anggaran khusus untuk memfasilitasi suplemen berbasis protein kedelai yang disediakan oleh Dinas Sosial dan keluarga.

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One of the biggest problems in the elderly are imbalance nutrition less than body requirement. The purpose of this paper is describing the results of the nursing care of the elderly with imbalance nutrition less than body requirement. The interventional methode was used in this paper. The intervention, management nutrition, had been done in PSTW Budi Mulia 1 Cipayung, DKI Jakarta by routine monitoring and giving soy based protein for 4 weeks. Routine monitoring and giving soy based protein was done to three elderly who categorized malnutrition by screening MNA. The results were additions to the weight and arm circumference on each senior, 1 kg dan 1 cm on first client, 2 kg and 1,5 cm on second client, and 3 kg and 2 cm on third client, after administration of intervention. This paper suggested the additional budgeting for facilate elderly the soy based protein by Sosial Department and family."