Potensi Biji Lamtoro Gung dan Biji Kedelai sebagai Bahan Baku Pembuatan Tempe Komplementasi [PDF]
, 2015 This study aim was to evaluate the content of tempeh complementation from leucaena seed and soybean have been met quality standards tempeh (SNI 01-3144-2009) and in terms of acceptable organoleptic assessment by panelists..
Ali, A. (Akhyar) +2 more
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PENGARUH PERBANDINGAN JAMUR TIRAM PUTIH (Pleurotus ostreatus) DENGAN TEPUNG TEMPE KACANG HIJAU DAN PENAMBAHAN AIR TERHADAP KARAKTERISTIK SOSIS JAMUR [PDF]
, 2016 The objective of this research was to find a right ratio between the white oyster mushroom with tempeh flour and the addition of water in the production of mushroom sausage.
Dede Zainal Arief, DS +2 more
core +1 more source
Preparation of Tempeh Spores Powder
, 2014 Study production of tempeh inoculums powder by freeze-drying comparison with dry at 50°C and the sun bask for developing efficient tempeh inoculums for tempeh producing. Rhizopus oligosporus in PDA slant cultures was incubated at 30°C for 3-5 days until spores and mycelium.
Jaruwan Chutrtong, Tanakwan Bussabun
openaire +1 more source
The Improvement of Protein Content by the Use of Dried Fish Meal of Oreochromis niloticus in Tempeh as Aquaculture Product Diversification for Sustainable Aquaculture [PDF]
, 2015 The consumption of freshwater fish such as tilapia (Oreochromis niloticus) is favored by most Indonesian society, especially in Kabupaten Magelang, Central Java. Mungkid, a village in Magelang which is one of the places that was developed as a
Dewi, Lusiawati, Putro, Sapto P.
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Analysis of Intestinal Mucosal Immunoglobulin A in Sprague Dawley Rats Supplemented with Tempeh
Hayati Journal of Biosciences, 2015 Tempeh is a well-known Indonesian fermented food made from soybean. During the fermentation process, microorganisms play an important role in the flavor, texture, and nutritional quality of tempeh.
SUSAN SOKA +5 more
doaj +1 more source
Slaughter weight and carcass of male New Zealand White rabbits after rationing with koro bean (Mucuna pruriens var. utilis) [PDF]
, 2009 Santoso U, Sutarno. 2009. Slaughter weight and carcass of male New Zealand White rabbits after rationing with koro bean (Mucuna pruriens var. utilis). Nusantara Bioscience 1: 117-122. The objectives of the research were to know the effects of koro bean
SANTOSO, URIP, SUTARNO,
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Jurnal Gizi Klinik Indonesia, 2010 Background: The production of tempeh milk is an effort to diversify tempeh-based food processing potential as functional food. However, as vegetable milk tempeh milk has the disadvantages of tasting bitter and being easily precipitate.
Isti Suryani +2 more
doaj +1 more source
Effect of Spirulina platensis addition on physicochemical, bioactivity, and sensory properties of fermented soybean as a potential functional food product [PDF]
Emirates Journal of Food and AgricultureIn the last decade, fermented soybean called tempeh has gained popularity globally as a healthy food especially for vegan/vegetarian and organic food enthusiasts.
Rachma Wikandari +4 more
doaj +3 more sources
Calcium Absorption and Bioavailability of Isoflavones from Tempeh Compared to Milk Among Postmenopausal Malay Women [PDF]
, 2009 The main objective of this study was to determine the absorption of calcium from tempeh compared to milk and apparent bioavailability of isoflavone in urinary excretions of postmenopausal Malay women consuming tempeh.
Haron, Hasnah
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ANALISIS DAMPAK KENAIKAN HARGA KEDELAI TERHADAP PENDAPATAN USAHA PENGRAJIN TEMPE SKALA KECIL DAN RUMAH TANGGA (Kasus Kelurahan Krobokan, Kecamatan Semarang Barat, Kota Semarang) [PDF]
, 2014 This research is foregrounded by the high demand of soybean that is not balanced by the increase of soybean production in the country. Indonesian dependency level to soybean imports tends to increase.
SANTOSA, Purbayu Budi +1 more
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