Abstract—Tempeh is a traditional Indonesian fermented foods that use raw materials of yellow soy beans by Rhyzopus oryzae. The concept of food fortification can be used to characterize food biosuplemen health improvement as a functional food . Tempeh of rice bran chitosan is one form of food fortification using soy beans and rice bran as raw material. The use of soybean seeds with a mixture of rice bran provides an alternative dependence soybean imports in Indonesia. The result showed that the mixture composition of soybean: rice bran = 2 : 1 and chitosan 2 % w / w can be used as functional food to provide anti- hypercholesterolemic effect.

Index Terms—Antihypercholesterolemia, chitosan, rice bran, tempeh.

Agnes Sri Harti and Dwi Susi Haryati are with the Departement of Nursing, Kusuma Husada Surakarta Institute Health of Science, Surakarta Central of Java Indonesia, Indonesia (e-mail: agnessriharti@yahoo.com, susisimiliqyti@yahoo.com).
Anis Nurhidayati and Desy Handayani are with the Departement of Midwifery, Kusuma Husada Surakarta Institute Health of Science, Surakarta Central of Java Indonesia, Indonesia (e-mail: abila_salsa@yahoo.com, ecy_han@yahoo.co.id).
Estuningsih and Heni Nur Kusumawati are with the Departemen of Acupuncture, Surakarta Health Polytechnic, Indonesia (e-mail: debora_estu@yahoo.com, heninurkusumawati@yahoo.com).

Cite: Agnes Sri Harti, Anis Nurhidayati, Desy Handayani, Estuningsih, Heni Nur Kusumawati, and Dwi Susi Haryati, "The Fortification Tempeh of Rice Bran Chitosan as Functional Food Antihypercholesterolemia in Indonesia," International Journal of Bioscience, Biochemistry and Bioinformatics vol. 4, no. 5, pp. 423-427, 2014.