期刊名称：Journal of Nutritional Science and Vitaminology
印刷版ISSN：0301-4800
电子版ISSN：1881-7742
出版年度：2020
卷号：66
期号：Supplement
页码：262-266
DOI：10.3177/jnsv.66.S262
出版社：Center for Academic Publications Japan
摘要：Tofu is a traditional food such as curd made from soymilk with additional coagulants which is widely consumed by people in Indonesia and Asian countries. Tofu is one of the important sources of micronutrients, such as cobalt (Co), chromium (Cr), iron (Fe), selenium (Se) and zinc (Zn). Therefore, the content of various elements both toxic and essential need to be studied to ensure the food safety and estimating their contribution to daily intake. Methods: In this research, the determination of micronutrient content in tofu was carried out in the samples collected from traditional market in Jakarta, Yogyakarta, West, Central and East Java Provinces during the period 2010–2014. Determination of elemental concentration was carried out using neutron activation analysis (NAA) methods. Results: Analysis result showed that the elemental concentrations of Co, Cr, Fe, Se and Zn in tofu were in the range of 0.001–0.27; ≤0.001–0.35; ≤0.050–62.90; ≤0.0046–5.34 and 0.02–21.19 mg/kg respectively. The daily intake value of tofu is calculated by estimating their contribution based on the concentration and consumption data. The average daily intake of Co, Cr, Fe, Se and Zn contributes to 1.33–11.95; 2.10–2.93; 2.66–5.99, 13.1 and 1.95–2.69% of RDA values for adult women and men. Conclusions: The analysis shows that there are variations in the concentration of micronutrients contained in tofu from the five provinces. Tofu has contributed RDA of Co, Cr, Fe, Se, and Zn in almost all regions observed, tofu consumption contributed only a low fraction of RDA value for an adult.
