Preliminary Comparative Sodium Analysis of Different Tempeh Types in Indonesia and Its Benefits for Hemodialysis

Hemodialysis patients require a diet rich in protein that is easily digestible, such as tempeh. Tempeh is a local Indonesian food product that can be purchased at a low price. Tempeh has a low sodium content, but there has never been an analysis related to the difference in sodium content in local Indonesian soybean tempeh products and imported soybean tempeh. This study was to compare the sodium analysis of different tempeh types in Indonesia as a preliminary study for the subsequent research to fulfill a high-protein, low-sodium food for hemodialysis patients. This was an actual experimental research. The independent variable was the variety of tempeh, while the dependent variable was sodium content. The sodium content was identified in local Indonesian soybean tempeh flour of the Grobogan variety and imported soybean tempeh flour. The experiment was repeated twice, and samples were analyzed in triplicate. Data were analyzed univariately and bivariately with the independent T-test. The results of the independent T-test analysis to determine the difference in sodium content between local Indonesian soybean tempeh of the Grobogan variety and imported soybean tempeh showed a significant result (<em>p</em> < 0.05), with the mean difference value of -1.00293. The sodium content of Grobogan soybean tempeh flour is 19.5 mg/100 g, significantly lower than the sodium content of imported soybean tempeh flour. Accordingly, as an easily digested protein source with low-sodium content, Grobogan tempeh is considered more beneficial for hemodialysis patients than imported soybean tempeh.