Soybeans tempeh image dataset for tempeh maturity detectionGitHub [PDF]
Data in BriefTempeh is a traditional Indonesian food made from soya beans, but it has recently been improved by using other types of beans as the base source. Tempeh has been consumed around the world for a long time and is one of the food substitutes for animal ...
Riccosan +3 more
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Comparison of the effects of mixed tempeh with soy tempeh on cognitive function in older people [PDF]
Frontiers in NutritionIntroductionAntioxidants may help alleviate cognitive impairment in older adults, which is often caused by oxidative stress. This research focuses on developing tempeh enriched with antioxidant-rich ingredients, including sunflower seeds, pumpkin seeds ...
Yuda Turana +6 more
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The effect of the use of commercial tempeh starter on the diversity of Rhizopus tempeh in Indonesia [PDF]
Scientific Reports, 2021 At present, only a single Rhizopus species, R. microsporus, can be found in fresh tempeh produced in Java, Indonesia. The loss of diversity of Rhizopus in tempeh has been associated with the widespread use of commercial tempeh starter in Indonesia since ...
Wellyzar Sjamsuridzal +6 more
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Comparison of IC50 Antioxidant Analysis of Local Soybean Tempeh and Imported Soybean Tempeh in Indonesia [PDF]
International Journal of Nutrition Sciences, 2022 Background: Antioxidants contain in tempeh are free radical scavengers that can inhibit the process of lipid oxidation and prevent several diseases. Types of tempeh sold in the Indonesian market include local soybean tempeh and imported soybean tempeh ...
Fery Lusviana Widiany +3 more
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Production, Quality, and Acceptance of Tempeh and White Bean Tempeh Burgers [PDF]
Foods, 2018 The food industry has been challenged to develop new healthy food products. Tempeh, originating in Indonesia and produced by fungal fermentation, would be an alternative healthy food for the Brazilian population. This study was designed to produce white bean (cv BRS Ártico) tempeh burger, to determine and compare its nutritional and sensory properties ...
Rayane J Vital +1 more
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Introducing Tempeh as a New Plant-Based Protein Food Item on the Danish Market
Foods, 2021 Decreasing meat consumption has resulted in a need for new high-quality protein sources. Tempeh is relatively unknown in Denmark and might be capable of meeting this need.
Margit Dall Aaslyng, Rikke Højer
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The effect of soybean tempeh milk and soybean tempeh youghurt on fatigue after maximal excercise
AcTion: Aceh Nutrition Journal, 2023 Studies report skeletal muscle fatigue during repeated intense muscle contractions resulting from depletion of energy substrates, and accumulation of metabolic.
Misi Suci Wusono +4 more
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Lactic Acid Bacteria from Tempeh and Their Ability to Acidify Soybeans in Tempeh Fermentation
Microbiology Indonesia, 2021 Tempeh is the most famous traditional fermented food in Indonesia. Tempeh fermentation consists of two stages. In the first stage, the acidification of soybeans used bacteria around 24 hours. Lactic acid bacteria are found in tempeh.
TATI BARUS +2 more
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The terroir of Tempeh: Strong region-specific signatures in the bacterial community structures across Indonesia [PDF]
Current Research in Microbial SciencesTempeh, a soybean product from Indonesia, is created through fermentation by Rhizopus spp. and associated bacteria. Here, we aim to get an overview of the variability of the tempeh microbiota across Indonesia and disentangle influencing factors. We found
Wisnu Adi Wicaksono +5 more
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Growth of Bacillus cereus in soyabean tempeh
International Journal of Food Microbiology, 1987 Abstract Bacillus cereus strains isolated from retail samples of tempeh were added in levels of approx. 10 5 cfu/g to soaking soyabeans intended for tempeh manufacture. Their growth was prevented and tempeh of good quality was obtained when the soaking resulted in acidification of the beans to pH 4.85, but B. cereus could grow well (approx. 10 8
M J R Nout
exaly +4 more sources