Results 11 to 20 of about 2,169 (167)
Tempeh, a fermented soybean, extends lifespan via MAPK pathway and improves healthy aging in Caenorhabditis elegans [PDF]
Current Research in Food ScienceTempeh, a traditional fermented soybean product, is widely consumed for its nutritional and health-promoting properties, but its impact on aging is still unclear.
Junhyo Cho +4 more
doaj +2 more sources
Population Dynamics of Yeasts and Lactic Acid Bacteria (LAB) During Tempeh Production
HAYATI Journal of Biosciences, 2013 Yeasts and lactic acid bacteria (LAB) are commonly found in tempeh and has been studied separately. However, comprehensive study on population dynamics of yeasts and LAB during tempeh production, including the effect of the difference tempeh production ...
Antonius Suwanto +2 more
exaly +3 more sources
An original habitat of tempeh molds
Mycoscience, 2004 Tempeh is a traditional Indonesian food made from soybeans fermented with Rhizopus species. Some researchers believe the original habitat of the tempeh molds may be closely related to fresh leaves of Hibiscus species because these leaves artificially infected with the tempeh molds are used to start tempeh fermentation in cottage-scale factories.
Yoshio Ogawa, Keisuke Tubaki
exaly +2 more sources
Jurnal Gizi Klinik Indonesia, 2023 Potassium is one of the advantages of local Indonesian soybean tempeh (Grobogan variety) compared to imported soybean tempeh Background: Fulfilling high potassium needs can be done by replacing portions of food that have a low potassium content with ...
Fery Lusviana Widiany +3 more
doaj +1 more source
Use of Tempeh in the Instant Tempeh Pudding as Functional Food
JAND: Journal of Applied Nutrition and Dietetic, 2021 Additional food feeding has limitations in terms of processing and variations. However, it can be modified in various forms by utilizing tempeh, a highly functional food ingredient. This study aims to (1) explore the acceptability of instant tempeh pudding based on the parameters of color, taste, aroma, and texture, and (2) analyze the content of the ...
Alsuci Lestari +3 more
openaire +1 more source
International Islamic University Malaysia Engineering Journal, 2022 Gluten and casein free cookie products are increasingly in demand by consumers. Gluten and casein free cookies were made using mocaf as a substitute for gluten-free flour and tempeh flour as a casein-free protein source.
Dita Kristanti, Woro Setiaboma
doaj +1 more source
The Effect of Cooking Treatment on Antioxidant Activity in Soybean Tempeh
Jurnal Kimia Sains dan Aplikasi, 2022 Indonesian people consume tempeh through various processing methods. Food processing by cooking has been reported to reduce the bioactive capacity contained in food ingredients.
Yulianti Annisa Safitri +2 more
doaj +1 more source
Business Assistance for Improving SS Tempeh Production in Islamic Boarding School Limo Depok
Journal of Innovation and Community Engagement, 2022 Tempeh is a kind of food that is favored by many people. Tempeh is native to Indonesia. Tempeh is very easy to be made into any cuisine. Businesses that make tempeh are generally still run on a small scale with limited sales.
Heni Nastiti +2 more
doaj +1 more source
Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering, 2023 Tempeh is a daily food, especially for Indonesians. Many people consume it as a source of protein for their staple food. However, people rarely know how Tempeh is produced in Indonesia.
Hardian Eko Nurseto +1 more
doaj +1 more source
Providing variations in yeast types for proximate, antinutrient and organoleptic analysis of cowpea tempeh (Vigna unguiculata L. Walp.) brown eye varieties [PDF]
BIO Web of ConferencesThe study utilised four types of tempeh starter cultures: RAPRIMA brand tempeh starter cultures (R0), tempeh starter cultures derived from soybean tempeh flour (R1), tempeh starter cultures grown on rice media (R2), and tempeh starter cultures grown on ...
Rahayu Monika +2 more
doaj +1 more source