Tempe sebagai Pangan Fungsional Antidiabetes
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Abstract
Diabetes is one of the degenerative diseases that continue to increase from year to year and become
a global health problem. Diabetics need a food diet to maintain a normal blood glucose level. The adequate
pattern of food consumption is a good solution for the diabetic people. Tempe is a food rich in bioactive
components that potentially to be antidiabetic through various mechanisms. The fermentation process of
soybean to tempe can improve the health nutrition and reduce antinutrient substances that can be harmful
to health. The consumption of tempe as a part of good diet supported by good processing can be an
alternative therapy solution in the treatment of diabetes disease.
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