Results 21 to 30 of about 2,169 (167)
Added Value of Soybean Into Tempeh Chips in Kedungjenar Home Industry Centre, Blora Regency
Jurnal Manajemen & Agribisnis, 2022 The study aims to describe the characteristics of the home industry, analyze the income of the home industry, and analyze the added value of soybeans from primary products (soybeans) into processed products of tempeh chips.
Rizqi Ragil Ayuningtyas +2 more
doaj +1 more source
LIPID AND SILVER NANOPARTICLES GELS FORMULATION OF TEMPEH EXTRACT
Jurnal Farmasi Sains dan Komunitas, 2020 Tempeh extract is used in this study as an active ingredient in lipid nanoparticles and reductant in silver nanoparticles because tempeh is an authentic Indonesian food ingredient and is known to have the main content of isoflavones.
Felicia Satya Christania +2 more
doaj +1 more source
International Journal of Science and Engineering, 2015 Tempeh and other soy-derived products are historically and currently some of the most important foods in the Asian region where diets remain predominantly plant-based. Overripe tempeh (tempe semangit) is a term used for over-fermented tempeh with pungent
Tia Raisha Hassanein +2 more
doaj +1 more source
Agrointek, 2016 Unripe jackfruit is one vegetables that is usually processed into Indonesian dishs. Beside unripe jackfruit processed into vegetables can also be developed and processed into a dry product called beef floss.
Ulfa Qurrota A’yuni Nur Jannah +2 more
doaj +1 more source
Microbiology Indonesia, 2020 Abstract. Soybeans tempeh (tempeh) is processed by fermentation using Rhizopus spp. Tempeh is an important source of protein in Indonesia. The traditional inoculum in fermentation locally is known as Usar which is made from the leaves of Hibiscus tiliaceus. However, Rhizopus information from Usar is still limited. Therefore, this study aims to identify
tati barus +5 more
openaire +2 more sources
Tempeh Gembus Cookies as an Alternative Snack for Adolescent Girls With Obesity
Amerta Nutrition, 2020 Background: Tempeh gembus is a food that high in protein and fiber but low in fat. The low content of fat in tempeh gembus is good for adolescent with obesity.
Elserinawati Sinambela +3 more
doaj +1 more source
Microbiology Indonesia, 2014 Tempeh is important traditional Indonesian fermented food made from soybeans employing Rhizopus oligosporus or R. microsporus. During the process of tempeh production, some bacteria from the environment and tempeh starter become an integral part
EVELINE AYU +2 more
doaj +1 more source
Formation of Zearalenone Metabolites in Tempeh Fermentation [PDF]
Molecules, 2019 Tempeh is a common food in Indonesia, produced by fungal fermentation of soybeans using Rhizopus sp., as well as Aspergillus oryzae, for inoculation. Analogously, for economic reasons, mixtures of maize and soybeans are used for the production of so-called tempeh-like products. For maize, a contamination with the mycoestrogen zearalenone (ZEN) has been
Antje Borzekowski +7 more
openaire +4 more sources
Hayati Journal of Biosciences, 2013 Tempeh is an Indonesian traditional fermented food produced using Rhizopus as a starter culture. In practice, however, the starter culture as well as fermentation processes would yield a polymicrobial fermentation, which generated a unique tempeh flavor ...
CECILIA ANNA SEUMAHU +3 more
doaj +1 more source
The anti-Alzheimer compounds from tempeh oil in LPS-induced neuronal Schwann cells
Journal of Ethnic Foods, 2022 Tempeh is a traditional fermented Indonesian food from white soybean. Tempe has better nutritional value than non-fermented white soybean. The aim of this study was to extract tempeh oil and analyze the inhibitory potency of Alzheimer-related gene ...
Eileen C. Limanjaya +2 more
doaj +1 more source