Results 21 to 30 of about 11,171 (208)
Antioxidant activities of the water-soluble fraction in tempeh-like fermented soybean (GABA-tempeh)
International Journal of Food Sciences and Nutrition, 2007 Tempeh is a traditional fermented soyfood native to Central Java, Indonesia; tempeh is prepared by salt-free aerobic fermentation using Rhizopus. Similar to miso, tempeh is also reported to be antioxygenic. In this study, we used a tempeh-like fermented soybean.
N, Watanabe, K, Fujimoto, H, Aoki
exaly +5 more sources
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
Nout, M.J.R. +2 more
exaly +4 more sources
Food Research InternationalIn recent years, there has been a significant shift towards industrialization in food production, resulting in the implementation of higher hygiene standards globally. Our study focused on examining the impact of hygiene standards on tempeh, a popular Rhizopus-based fermented soybean product native to Indonesia, and now famous around the world.
Birgit Wassermann +2 more
exaly +3 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
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
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 +5 more
openaire +3 more sources
Flour made from cacao-soybean tempeh fermented using soybean tempeh inoculum
Food Science and Technology, 2023 Raw cacao beans are non-premium cacao without cacao pulp fermentation. This raw bean still contains enough protein and polyphenol contents for functional food. In this study, cacao bean was used to substitute soybeans in tempeh fermentation. The soybean-cacao tempeh, called tekao tempeh, was then processed to make tekao flour.
Mariana WAHJUDI +3 more
openaire +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
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
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