Results 271 to 280 of about 213,459 (323)

Improvement of the functional value of green soybean (edamame) using germination and tempe fermentation: A comparative metabolomics study.

Journal of Bioscience and Bioengineering, 2023
Green soybean, also known as edamame, is a legume with high nutritional and functional value. Despite its growing popularity and potential health benefits, the functionality of green soybean has not been thoroughly studied.
M. N. Iman, Rafidha Irdiani, Della Rahmawati, E. Fukusaki, S. Putri   +4 more
semanticscholar   +1 more source

Analisis Potensi Pasar, Strategi Pemasaran, dan Pengembangan Tempe Keluwak

TECHBUS (Technology, Business and Entrepreneurship), 2023
Keluwak merupakan komuditi yang potensial untuk dikembangkan di Indonesia, karena dapat memacu pertumbuhan ekonomi. Lokasi yang potensial untuk pengelolaan komuditi keluwak di Kabupaten Bone di kecamatan Bontocani.
Andi Ermita Sari, Marlia Rianti, Andi Muhammad, Irfan Taufan Asfar, Iqbal Akbar Asfar, A. Nurannisa, Karmila, Program Studi, Pendidikan Matematika, F. Keguruan, Ilmu Pendidikan, Universitas Muhammadiyah Bone, Tempe Keluwak, Keunggulan Produk, Inovasi Pangan   +14 more
semanticscholar   +1 more source

Penyuluhan Proses Pembuatan Tempe Berbahan Dasar Kedelai

Jurnal Bangun Abdimas, 2023
Di Indonesia, Tempe merupakan salah satu makanan yang disukai oleh masyarakat. Bahan baku pembuatan tempe berasal dari kedelai maupun non kedelai. Usaha pembuatan tempe di Indonesia banyak dilakukan di industri rumahan.
Hermayunita Hermayunita, Rahma Dini, Neni Hernita Naibaho, Muchtar Liansyah, Diana Rachmawati   +4 more
semanticscholar   +1 more source

Branding Produk UMKM Tempe Mendoan Cah Gombong Melalui Desain Logo dan Kemasan

SEWAGATI: Jurnal Pengabdian Masyarakat Indonesia, 2023
The purpose of this study is to assist MSME business actors in creating a brand as an effort that can be made in increasing the selling value of MSME products, namely by branding.
Tempe Mendoan, Cah Gombong, Melalui Desain, Logo dan Kemasan, Dara Julia Asmara, Syamsul Huda, Anisa Fitria Utami   +6 more
semanticscholar   +1 more source

Temps romain, temps chrétien, temps de l’État

2007
Derrière les héritages romains, massifs et visibles, les siècles médiévaux ont pratiqué de subtils et progressifs réaménagements des façons d’habiter et de compter le temps. Moins que des évolutions linéaires, les usages chronologiques des rédacteurs d’actes en matière de désignation des jours et des ans montrent plutôt de lentes évolutions, assorties ...
Boudet, Jean-Patrice, Guyotjeannin, Olivier   +1 more
openaire   +3 more sources

Analysis of meta-transcriptomics and identification of genes linked to bioactive peptides and vitamins in Indonesian tempe.

Food Research International
Tempe, a fermented soybean product, plays a significant role in Indonesian dietary culture. Currently, there have been no studies that classify tempe as a functional food using up-to-date genomic data.
J. Tamang, Souvik Das, S. Lama, Gemiilang Lara Utama, Ratu Safitri, R. Balia, Namrata Thapa   +6 more
semanticscholar   +1 more source

Design and Development of Tempe Fermentation Tool Based on Fuzzy Method to Determine Tempe Maturity Level

Journal of Educational Technology and Learning Creativity
Purpose of the study: This study aims to design an innovative tempeh fermentation tool based on the Mamdani fuzzy method that is able to accelerate fermentation and determine the level of tempeh maturity accurately using weight parameters and visual ...
Nur Anisza Hanoum, Korrine Villaverde, Yogayana Saputra, Åəhla Nuhuyeva, Tian Ye   +4 more
semanticscholar   +1 more source

Pemahaman dan Kepedulian dalam Penerapan Green Accounting pada UMKM Tempe di Kabupaten Sikka

Jurnal Mutiara Ilmu Akuntansi
This research aims to determine understanding and concern in implementing green accounting in Tempe MSMEs in Sikka Regency. This research uses a qualitative descriptive method. The data collection techniques used were interviews and documentation.
Claudensia Yuli Lolan, Wilhelmina Mitan, Yoseph Darius Purnama Rangga   +2 more
semanticscholar   +1 more source

Feeding rats with used cooking oil elevates malondialdehyde, TNF-α, and creatinine compared to tempe fried with used oil

Narra J
In vivo studies on the hazards of deep-fried foods were commonly done by feeding used-or heated-cooking oil to rats. The aim of this study was to determine the effect of feeding tempe deep-fried in palm, olive, and coconut oils and the used frying oil on
R. Murwani, Neni Susilaningsih, D. O. Ariyanto, A. Ambariyanto   +3 more
semanticscholar   +1 more source

Continuous production of tempe-based bioactive peptides using an automated enzymatic membrane reactor

, 2021
The utilization of bioactive peptides from food-grade raw materials has received increasing interest, especially for the production of functional foods.
A. Sitanggang, J. Sumitra, S. Budijanto
semanticscholar   +1 more source