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Potential of Iron Fortification Complex Compounds against Soybean Food for Anemia Problem Solution in Indonesia

Muhammad Arif Darmawan, Nadia Nahla Karima, and Nurun Nisa Maulida
Department of Chemistry, Universitas Indonesia, Depok, Indonesia
Abstract—The problems of anemia, especially in Indonesia is still high due to the lack of nutrient daily intake of iron. One effective strategy to reduce the problem is through the iron fortification of soy foods. The addition of iron complex compounds in soy foods can add nutritional value by increased iron that can reduce the potential of anemia. Various iron supplementations performed on soy-based foods such as tempeh, tofu, and soy milk. This article reviews presentations on iron fortification programs of soy foods. The percentage of iron fortification in tempeh, tofu and soy milk can achieve a great value that is respectively 80-90%, 50-60% and 55-60%. With a variety of treatments to food fortification iron to make iron soy can improve the nutritional value of soy food and have the potential to meet the needs of iron, thereby reducing anemia. 
 
Index Terms—iron deficiency, fortification, iron fortification, soy foods

Cite: Muhammad Arif Darmawan, Nadia Nahla Karima, and Nurun Nisa Maulida, "Potential of Iron Fortification Complex Compounds against Soybean Food for Anemia Problem Solution in Indonesia," Journal of Advanced Agricultural Technologies, Vol. 4, No. 2, pp. 185-189, June 2017. Doi: 10.18178/joaat.4.2.185-189
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