Results 11 to 20 of about 46,646 (271)
Usaha Pemasaran Produsen Tempe [PDF]
Binus Business Review, 2013 Tempe is a food made from the fermentation of soybeans or some other materials using somekind of fungus Rhizopus, such as Rhizopus oligosporus, Rh. oryzae, Rh. stolonifer or also known as bread mold, or Rh. arrhizus.
R. Nana Kusdiana +1 more
doaj +2 more sources
PENGARUH JENIS TEMPE DAN BAHAN PENGIKAT TERHADAP KARAKTERISTIK NUGGET TEMPE [PDF]
Agritepa, 2015 Nugget is one of the food products made from meat. Compared with nuggets of meat, production costs and materials needed for the processing of tempeh nuggets are much more economical.
Novi Heridiansyah +2 more
doaj +2 more sources
Bioactivity of tempe by inhibiting adhesion of ETEC to intestinal cells, as influenced by fermentation substrates and starter pure cultures [PDF]
, 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.
Nout, M.J.R. +3 more
core +1 more source
ISOFLAVONES AGLICONE OF TEMPE MALANG FRIED SLICES
Indonesian Journal of Chemistry, 2010 Soybean fermentation was carried out by using mixed culture Rhizopus oligosporus C and Rhizopus oryzae L16 (1:1) as inoculum. Incubation places in an incubator at 30 oC for 5 days and assessment of β-glucosidase activity daily was investigated ...
Yetti Mulyati Iskandar, Sri Priatni
doaj +1 more source
Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat, 2020 Sebagian besar, lulusan perguruan tinggi masih sulit mendapatkan lapangan kerja. Angkatan kerja dan angka pengangguran di Indonesia, sebagaimana data BPS, masih sangat tinggi. Menumbuhkan jiwa kewirausahaan penting dilakukan.
Badrut Tamam +3 more
doaj +1 more source
STRATEGI PEMASARAN KERIPIK TEMPE DI KECAMATAN PEDAN KABUPATEN KLATEN
Jurnal Agrisep, 2020 This study aims to determine the strategic plan implemented in the marketing of tempe chips at UMKM in Pedan District, Klaten Regency, and determine the priorities of the marketing strategy of tempe chips at UMKM in Pedan District, Klaten Regency.
Hanan Nur Hasnah +2 more
doaj +1 more source
KAJIAN LITERATUR: POTENSI PEMANFAATAN PROTEIN TEMPE NON-KEDELAI
Jurnal Teknologi Pangan, 2021 Tempe merupakan salah satu produk olahan fermentasi yang umumnya berbahan dasar kacang kedelai. Di Indonesia, terdapat bahan baku selain kedelai yang digunakan untuk membuat tempe. Bermacam jenis tanaman yang memiliki kandungan protein tidak kalah dengan
Isnaini Permata Sari +1 more
doaj +1 more source
Tempe as a control for diabetes mellitus: Consumer perceptions and feasibility [PDF]
BIO Web of ConferencesTempe is a promising dietary option for diabetes mellitus (DM) sufferers due to its high dietary fiber and low glycemic index. This study aimed to assess the nutritional quality of tempe, its suitability as a high-fiber functional food per PerBPOM No.
Mardhiati Indana +2 more
doaj +1 more source
ANALISIS NILAI TAMBAH PRODUK AGROINDUSTRI TEMPE DI KECAMATAN SUKAMULIA, KABUPATEN LOMBOK TIMUR
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem, 2020 Pengolahan tempe adalah salah satu produk agroindustri yang potensial untuk dikembangkan karena sebanyak 50% dari konsumsi kedelai Indonesia dijadikan untuk memproduksi tempe, 40% tahu, dan 10% dalam bentuk produk lain.
Agriananta Fahmi Hidayat +1 more
doaj +1 more source
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 +2 more
doaj +1 more source