Results 41 to 50 of about 213,459 (323)

Tempe as a control for diabetes mellitus: Consumer perceptions and feasibility [PDF]

BIO Web of Conferences
Tempe 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, Astawan Made, Indrasti Dias   +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, Surya Abdul Muttalib   +1 more
doaj   +1 more source

Rancang Bangun Pengontrolan Suhu dan Kelembaban pada Proses Fermentasi Tempe Berbasis Internet of Things

Jurnal Teknik Elektro Indonesia, 2020
Proses tempe tradisional butuh waktu 30 sampai 36 jam, untuk mengubah kedelai mentah menjadi tempe jadi. Lamanya proses pengolahan tempe dapat mempengaruhi waktu pemasaran serta mempengaruhi ragi tempe yang mudah menghitam jika terlalu lama masa ...
Berdi Gunawan, Sukardi Sukardi
doaj   +1 more source

Karakteristik Mutu Tempe Kedelai (Glycine max L.) yang Dikemas dengan Klobot

AGRITEKNO: Jurnal Teknologi Pertanian, 2022
Tempeh is a processed food made from fermented soybeans using the mold Rhizopus oryzae or Rhizopus oligosporus which has the main nutritional content of 56% protein. Quality tempeh has the characteristics of being compact, slightly grayish-white in color,
Sifera S C Ellent, Lusiawati Dewi, Marisa Chr Tapilouw   +2 more
semanticscholar   +1 more source

Determination of Product Attribute Priorities for Tempe Chips Based on Consumer Preference Using the Fuzzy Analytical Hierarchy Process [PDF]

BIO Web of Conferences
Tempe chips are a product generally liked by various segments of society in Indonesia. Competition within the tempe chip industry is inevitable and poses a challenge for companies to maintain their business.
Siswantika, Kristanti Erma Novita, Suyantohadi Atris   +2 more
doaj   +1 more source

Tempe as superior functional antioxidant food: From biomechanism to future development of soybean-based functional food

Pharmacia
Foods that have nutritional value along with additional health advantages are referred to as functional foods. Fruits, vegetables, and spices are rich sources of antioxidants, which can help prevent damage from free radicals and environmental stress.
Reggie Surya, N. Amalia, William Ben Gunawan, N. Taslim, Marwan Ghafoor, N. Mayulu, Hardinsyah Hardinsyah, Rony Abdi Syahputra, Felicia Kartawidjajaputra, Gianluca Rizzo, R. Tjandrawinata, D. Subali, R. Kurniawan, F. Nurkolis   +13 more
semanticscholar   +1 more source

Bioactive peptides identification and nutritional status ameliorating properties on malnourished rats of combined eel and soy-based tempe flour

Frontiers in Nutrition, 2022
Background and aims A combined eel and soy-based tempe (CEST) flour is rich in nutrients, especially its high amino acid content in which bioactive peptides (BPs) are expected to be found.
Nindy Sabrina, M. Rizal, F. Nurkolis, Hardinsyah Hardinsyah, M. Tanner, William Gunawan, M. N. Handoko, N. Mayulu, N. Taslim, D. Puspaningtyas, S. L. Noor, Vincentius Mario Yusuf, H. Permatasari, S. Radu   +13 more
semanticscholar   +1 more source

Formulasi Tempe Berbumbu serta Pengujian Kandungan Gizi

Industria: Jurnal Teknologi dan Manajemen Agroindustri, 2018
Abstrak Tempe merupakan produk fermentasi kedelai asli dari Indonesia yang tinggi protein. Pembuatan tempe menggunakan bumbu diharapkan menjadi inovasi.
Silvi Leila Rahmi, Mursyid, Dian Wulansari   +2 more
doaj   +1 more source

ANALISIS USAHA PEMBUATAN TEMPE (Studi Kasus pada Usaha Pembuatan Tempe “Bapak Joko Sarwono”) DI KELURAHAN BINUANG KECAMATAN BINUANG KABUPATEN TAPIN

Al-Ulum, 2016
The aim of research to know technically Enterprises Making Tempe Mr. Joko Sarwono and to find out the revenue costs, benefits and feasibility of making tempeh as well as the problems faced in Tempe Making Enterprises factory. The data collected is in the
Hairun Hairun, Suslinawati Suslinawati, Ana Zuraida   +2 more
doaj   +1 more source

Etnomatematika dalam Proses Pembuatan Tempe

Jurnal Cendekia : Jurnal Pendidikan Matematika, 2022
Penelitian ini menelaah konsep matematika dalam proses pembuatan tempe. Tempe sebagai salah satu makanan khas Indonesia memiliki unsur etnomatematika di dalam proses pembuataannya, etnomatematika yang ditelaah adalah konsep-konsep matematika yang ...
Suaibah Aslamiyah Harahap, Fibri Rakhmawati   +1 more
semanticscholar   +1 more source