Results 71 to 80 of about 213,459 (323)
Microbiology Indonesia, 2010 Tempe is traditional Indonesian food. It has a variety of tastes, sometimes with a hint of bitterness, which may differ in intensity. The cause of bitterness in tempe has never been reported previously.
TATI BARUS +3 more
doaj +1 more source
Pengaruh Lama Waktu Fermentasi Terhadap Kualitas Fisik dan Organoleptik Tempe Berbahan Baku Biji Cempedak (Artocarpus champeden) [PDF]
, 2014 Tempe adalah produk fermentasi yang tidak asing di masyarakat Indonesia dan mulai digemari oleh masyarakat Barat. Tempe dapat dibuat dari berbagai bahan.
Nur Harianti, Nur Harianti
core
Studi Analisis Kualitas Air Sungai Brangbiji Sumbawa Besar [PDF]
, 2018 Sungai Brangbiji merupakan sungai yang melintasi kota Sumbawa. Di sekitar sungai Brangbiji terdapat sejumlah indutri tahu tempe. Industri tahu tempe tersebut merupakan industri kecil dimanadalam proses pengolahannya menghasilkan limbah baik berupa limbah
Abdullah, V. (Viktor), Mardhia, D. (Dwi)
core +2 more sources
AGRITEKNO: Jurnal Teknologi Pertanian, 2022 Food additives or additives are ingredients or mixtures if added to raw ingredients can affect the nature and shape of food and beverage. Some functions of these ingredients’ addition include a preservative, flavoring, coloring, antioxidant, and others ...
Kresentia D Gracelia, Lusiawati Dewi
semanticscholar +1 more source
Consumer Adoption of Internet of Things
Journal of Consumer Behaviour, Volume 24, Issue 2, Page 673-693, March 2025.ABSTRACT The Internet of Things (IoT), a pivotal technology in enhancing user connectivity, faces a paradox: its widespread potential yet limited consumer adoption. This study addresses this dichotomy by synthesizing a large‐scale meta‐analytic structural equation modeling (MASEM) and hierarchical linear meta‐analysis (HiLMA) of 2736 effect sizes from ...
Wagner Junior Ladeira +6 more
wiley +1 more source
POPULASI DAN JENIS BAKTERI PADA TEMPE YANG DIBUNGKUS PLASTIK [PDF]
, 2007 Tempe segar adalah tempe yang sudah jadi, berwarna putih dengan jamur yang banyak atau tebal. Tempe segar tidak dapat disimpan lama karena hanya dapat disimpan 2x24 jam, setelah itu kapang tempe mati dan selanjutnya akan tumbuh bakteri atau mikroba
SETYOWATI, RINI
core
Penerapan Data Mining dengan Algoritma C.45 Dalam Memprediksi Penjualan Tempe
Bulletin of Computer Science Research, 2022 Many people talk about business, benefits of business and the many different types of businesses that definitely have one purpose, financial profit or profit.
Y. Maulana, Riki Winanjaya, F. Rizki
semanticscholar +1 more source
Carbon Energy, EarlyView.The deactivation of nickel‐based catalysts at high temperatures poses a significant challenge in CO2 methanation processes. To address this, a strong metal–support interaction between nickel and the support was engineered by exploiting the crystal defects present in hierarchical porous zeolite 13X.
Nasir Shezad +7 more
wiley +1 more source
Nutritional values of tempe inoculated with different strains of Rhizopus: its γ-aminobutyric acid content and antioxidant property [PDF]
, 2012 The γ-aminobutyric acid (GABA) content and antioxidant profile of fermented soybean inoculated with eight different strains of Rhizopus sp. were studied. The ability of these strains, which were obtained from the Centre of Functional Food Cultures (CFFC)
Jamaluddin, Anisah +5 more
core
IoT Applications in Fermented Tempe Production
International Journal of Electrical, Energy and Power System Engineering, 2022 Tempe is made from fermented soybeans with the fungus Rhizopus Oligosporus. In the manufacture of tempe producers often experience failure. The main cause is the temperature and humidity of the room where the tempe production is not maintained.
Ery Safrianti +3 more
semanticscholar +1 more source