Results 1 to 10 of about 213,459 (323)

Metabolite Changes in Indonesian Tempe Production from Raw Soybeans to Over-Fermented Tempe

Metabolites, 2023
Tempe is fermented soybean from Java, Indonesia, that can serve as a functional food due to its high nutritional content and positive impact on health.
Mahensa Billqys Nurhayati Prativi, Sastia Prama Putri, Eiichiro Fukusaki   +2 more
exaly   +2 more sources

Pengaruh Penambahan berbagai Bahan Tambahan (Singkong, Pepaya, Nasi Aking) dalam Berbagai Perbandingan terhadap Kualitas Tempe Campuran sebagai Media Leaflet Materi Bioteknologi SMA Kelas XII [PDF]

JPBI (Jurnal Pendidikan Biologi Indonesia), 2015
Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan bahan tambahan (singkong, pepaya, nasi aking) dan perbandingannya yang paling optimal terhadap kadar protein, kadar air, dan organoleptik pada tempe campuran.
Fatih Bisyria, Siti Zaenab, Ainur Rofieq   +2 more
doaj   +4 more sources

Bioactivity of tempe by inhibiting adhesion of ETEC to intestinal cells, as influenced by fermentation substrates and starter pure cultures [PDF]

Food Microbiology, 2010
Soya bean tempe is known for its bioactivity in reducing the severity of diarrhoea in piglets. This bioactivity is caused by an inhibition of the adhesion of enterotoxigenic Escherichia coli (ETEC) to intestinal cells.
Gruppen, H., Meulen, J., van der, Nout, M.J.R., Roubos-van den Hil, P.J.   +3 more
exaly   +3 more sources

Germination effects on the physicochemical properties and sensory profiles of velvet bean (Mucuna pruriens) and soybean tempe

Frontiers in Nutrition
IntroductionPrevious studies have shown that the velvet bean, an indigenous legume in Indonesia, possesses high protein content and bioactive compounds. However, the utilization of velvet beans in tempe production remains underexplored.MethodsThis study ...
Made Astawan, Ayu Putri Gitanjali Prayudani, Muhammad Haekal, Tutik Wresdiyati, Ratnaningsih Eko Sardjono   +4 more
doaj   +2 more sources

Effects of Soaking Tempe in Vinegar on Metabolome and Sensory Profiles

Metabolites, 2022
Tempe is a fermented soybean food that is globally renowned for its high protein content. Methods of preparing tempe vary worldwide, and include soaking in vinegar before fermentation.
Hadi Akbar Dahlan, Yosuke Nambu, Sastia Prama Putri   +2 more
exaly   +2 more sources

Size Reduction Consequences on Anti-Nutritional and Chemical Properties of Tempe Made from Underutilized Legumes [PDF]

E3S Web of Conferences, 2023
Tempe is generally made from soybeans, but many underutilized legume species can potentially be tempe substrates, including jack bean and velvet bean from the Fabaceae family.
Permadi Selma Noor, Ivanti Lina, Indrasari Siti Dewi, Ambarsari Indrie   +3 more
doaj   +1 more source

Produksi, kualitas dan cita rasa tempe biji labu kuning, biji bunga matahari dan kacang adzuki

Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, 2021
Informasi tentang peran mikrobiota usus terhadap kesehatan terus meningkat dipublikasi. Telah   dilaporkan makanan fermentasi berperan dalam menjaga keseimbangan dan kesehatan mikrobiota usus yang baik. Salah satu makanan fermentasi khas Indonesia adalah
Tati Barus, Jazzieca Yokota, Rory Anthony Hutagalung   +2 more
doaj   +1 more source

The Effect of Applying the Ethno-STEM-Project-based Learning Model on Students' Higher-order Thinking Skill and Misconception of Physics Topics Related to Lake Tempe, Indonesia

Jurnal Pendidikan IPA Indonesia, 2023
This study aims to determine the effect of applying the Ethno-STEM-Project Based Learning model about the concept of physics related to Lake Tempe on students’ conceptual understanding of physics, which is characterized by higher-order thinking skills ...
M. A. Martawijaya, S. Rahmadhanningsih, A. Swandi, M. Hasyim, E. H. Sujiono   +4 more
semanticscholar   +1 more source

Meningkatkan Nilai Jual Tempe Melalui Kripik Tempe

Madaniya, 2023
Desa Sanggarahan adalah salah satu desa di Kabupaten Sukoharjo yang sebagian besar penduduknya bermata pencaharian sebagai pembuat tempe, sampai akhirnya desa ini dijuluki sebagai Desa Tempe. Produsen tempe membuat produknya hanya di dapur mereka dengan
Adhita Maharani Dewi
doaj   +1 more source

Tempe and Soybean var. Grobogan-Indonesia Increased The Number of Osteoblasts and Osteocytes, Inhibited Osteoclast Damage in The Tibia Bone of Rats

Hayati Journal of Biosciences, 2021
Tempe, an Indonesian traditional food, is a product of processed soybeans by fermentation. Both tempe and soybeans contain a variety of nutrients, such as isoflavone, Ca, P, and Mg that are important for bone health.
Tutik Wresdiyati, Alamsah Firdaus, Made Astawan   +2 more
doaj   +1 more source