Results 11 to 20 of about 213,459 (323)

Mass spectrometry dataset of conventional and organic tempe before and after in vitro digestionMendeley Data [PDF]

Data in Brief
Tempe is a superior plant-based protein source that provides a diverse array of nutritional benefits as a result of the presence of bioactive metabolites. Nevertheless, there is a scarcity of information regarding the metabolomics profile between organic
Nurul Syahidah Mio Asni, Norazlan Mohmad Misnan, Ahmed Mediani, Ivana Nur Allisya Rozlan, Nurul Amalia Zahari, Syarul Nataqain Baharum, Nurkhalida Kamal   +6 more
doaj   +2 more sources

SISTEM PENDUKUNG KEPUTUSAN PENENTUAN KUALITAS TEMPE SIAP JUAL DENGAN METODE WEIGHT PRODUCT

Jurnal Teknoif Teknik Informatika Institut Teknologi Padang, 2020
Menurut SNI ini, tempe kedelai dikemas dalam kemasan yang tertutup baik, yaitu daun dan plastik. Pada UMKM Latersia Berkat Tempe ditemukan permasalahan informasi penentuan kualitas tempe sangat beragam dalam menentukan kualitas tempe umumnya menggunakan
Benyamin Sembiring, Sulindawaty
doaj   +1 more source

Antioxidant activity and isoflavone content of overripe Indonesian tempe

Food Research, 2023
The germination process and prolonged fermentation have been shown to improve tempe quality. The present study aimed to measure and compare the changes in nutritional and isoflavone content and antioxidant activity of tempe flour due to soybean ...
M. Astawan, A. P. Cahyani, T. Wresdiyati
semanticscholar   +1 more source

Application of the Project Based Learning (PjBL) Model through Making Tempe to Improve Student Learning Outcomes and Creativity

INFLUENCE International Journal of Science Review, 2023
The aim of the research is to examine implementation, increase in learning outcomes, student creativity and student responses to Project Based Learning (PjBL) learning in making tempe.
Puja Setiawan, Wahidin, Asep Ginanjar Arif   +2 more
semanticscholar   +1 more source

Analisis Pengendalian Kualitas Pada Tempe Menggunakan Metode Seven Tools Dan FMEA

Jurnal Teknologi dan Manajemen Industri Terapan, 2023
UMKM "Murni" miliki  Ibu Nurcahyo adalah usaha mikro, kecil, dan menengah yang berfokus pada produksi tempe. Dalam produksinya, terdapat potensi cacat produk yang tidak bisa diabaikan.
Attabik Luthfi, Nurul Falah, Khoirul Arief, Radhinal Sa’id Riginianto   +3 more
semanticscholar   +1 more source

Automatic Room Temperature Regulator for Making Tempe Based on Arduino with Fuzzy Logic Method

Inform: Jurnal Ilmiah Bidang Teknologi Informasi dan Komunikasi, 2020
The main obstacles of the tempe producers in fermentation process are the uncertain temperature and weather factors, if in the cold temperatures of tempe producers tend to still use manual way to keep the temperature in tempe, that is by covering the ...
Mujib Hidayah, Edi Prihartono, Budi Santoso   +2 more
doaj   +1 more source

Morphometry of a glacier-linked esker in NW Tempe Terra, Mars, and implications for sediment-discharge dynamics of subglacial drainage

Earth and Planetary Science Letters, 2020
We present a systematic, metre-scale characterisation of the 3D morphometry of an esker on Mars, and the first attempt to reconstruct the multi-stage dynamics of esker formation on Mars.
F. Butcher, M. Balme, S. Conway, C. Gallagher, N. Arnold, R. Storrar, S. Lewis, A. Hagermann   +7 more
semanticscholar   +1 more source

The production process of tempe protein isolate from germinated soybeans and its potential as an antidiabetic

Food Research, 2023
Physical activity limitations during the COVID-19 pandemic have the potential to be a community-wide risk factor for type 2 diabetic mellitus (DM). Tempe, an indigenous Indonesian food, can be developed into protein isolate for DM treatment.
R. M. Yoshari, M. Astawan, E. Prangdimurti, T. Wresdiyati   +3 more
semanticscholar   +1 more source

Temps Forts [PDF]

Revue internationale de l'économie sociale: Recma, 2010
International ...
Le Corroller, Cécile, Guérin, Isabelle, Hillenkamp, Isabelle, Verschuur, Christine, Caire, Gilles, Feiertag, Olivier, Marec, Yannick   +6 more
openaire   +4 more sources

Identification of Tempe Fermentation Maturity Using Principal Component Analysis and K-Nearest Neighbor

SinkrOn, 2023
Tempe is one of the traditional foods in Indonesia which has nutritional content and benefits that are very much favored by all Indonesian people. To determine the maturity of tempe, it is generally done by fermenting it into tempeh using a certain ...
Istiadi Istiadi, Aviv Yuniar Rahman, Alif Dio Raka Wisnu   +2 more
semanticscholar   +1 more source