Results 31 to 40 of about 2,169 (167)

Effect of Packaging Material Types on Antioxidant Activity, Fat Content, and Ash Content in the Imported and Local Yellow Soybean Tempeh

Jurnal Teknik Pertanian Lampung, 2023
Tempeh known as indigenous food that has high nutrients and antioxidant compounds. Tempeh was produced from the fermentation of soybean with Rhizopus sp. Tempeh usually was wrapped with plastic or banana leaf. The purpose of this study to know the effect
Diah Ayu Puspasari, Zaki Utama, Andriati Ningrum   +2 more
doaj   +1 more source

Determination of optimum fermentation time through microscopic, sensory, and eating quality comparison of hyacinth beans, sword beans, and soybean tempeh

Agrointek
Tempeh is a traditional Indonesian fermented food made from soybeans, which are rich in protein and essential nutrients. However, the increasing demand for soybeans, particularly in Indonesia, has led to a search for alternative legumes.
Alexander Michael Jacob, Cecilia Gaby, Hans Rachman, Joko Sulistyo, Oki Krisbianto   +4 more
doaj   +1 more source

Studies on the Nutritional Value of Tempeh [PDF]

Agricultural and Biological Chemistry, 1971
1. The nutritional value of tempeh in comparison with that of unfermented soybeans was studied in rat feeding experiment. It was observed that the PER value of tempeh (fresh or stored) was not significantly different from that of the unfermented soybeans (fresh or stored). 2. The peroxide value of the oil of stored tempeh powder was only 10% of that of
Kiku MURATA, Hideo IKEHATA, Yoshimi EDANI, Kiyoko KOYANAGI   +3 more
openaire   +3 more sources

Genetic Profiles of Escherichia coli Isolated from Indonesian Tempeh Based on Enterobacterial Repetitive Intergenic Consensus- Polymerase Chain Reaction (ERIC-PCR)

Microbiology Indonesia, 2015
Tempeh is a famous Indonesian fermented food derived from soybeans inoculated with Rhizopus sp. Tempeh production varies depend on the producers and often conducted in an uncontrolled condition. This condition could lead to the growth of Escherichia coli
QURROTA A’YUN, ANTONIUS SUWANTO, TATI BARUS   +2 more
doaj   +3 more sources

The effect of pretreatment on VFA production from tofu and tempeh wastewater through anaerobic digestion batch

Biofuels, Bioproducts and Biorefining, EarlyView.
Abstract Tofu and tempeh, derived from soybeans, are widely consumed for their nutritional value and high protein content. However, the production of these foods generates nutrient‐rich wastewater that poses environmental challenges while offering opportunities for valorization.
Lydia Mawar Ningsih, Mohammad J. Taherzadeh, Steven Wainaina, Hynek Roubík   +3 more
wiley   +1 more source

Effects of high‐moisture extrusion processing on reducing anti‐nutritional factors and allergenicity in plant‐based materials—A mini review

Food Biomacromolecules, EarlyView.
Abstract The rising demand for plant‐based meat alternatives has had advancements in processing technologies such as extrusion to meet consumer preferences for enhanced sensory qualities and nutritional benefits. High moisture extrusion (HME), a thermo‐mechanical process employing elevated moisture levels (40%–70%), has emerged as a promising method ...
Nur Hameedah Binte Ramadhan, Yuzhu Mao, Juan Du   +2 more
wiley   +1 more source

Rewiring nutrition: Chemical insights into the physiological and microbiological roles of food's microconstituents

Food Biomacromolecules, EarlyView.
Bidirectional interactions between food‐derived sensory compounds, gut sensing and microbiota, host physiological feedback, and metabolite production within the food matrix collectively shape sensory perception, microbial dynamics, and metabolic health.
Mohammad Nazrul Islam Bhuiyan
wiley   +1 more source

Tempeh Waste as a Natural, Economical Carbon and Nutrient Source: ED-XRF and NCS Study

Hayati Journal of Biosciences, 2009
The purpose of this study was to determine the elemental composition of three types of waste from tempeh production. They are soybean hull “tempeh waste” after dehulling soybeans, tempeh wastewater after soaking dehulled soybeans in water for 24 h, and ...
SITI KHODIJAH CHAERUN
doaj   +3 more sources

Exploring the profile of amino acids and ethnography study in the biodiversity of tempeh as fermented foods of Indonesia

Journal of Ethnic Foods
Tempeh is known worldwide as a functional food with several health benefits, such as ACE inhibitory, hypotensive, and antioxidative. Although soybeans contained opioids, peptides that affect mental state, there was no report on the potential of tempeh as
Umi Purwandari, Darimiyya Hidayati, Askur Rahman, Enung Siti Nurhidayah, Indah Purwantini, Era Catur Prasetya, Nurhayati Nurhayati, Dwiyati Pujimulyani, Jay Jayus, Eka Ruriani, Enny Suswati, Satya Arimurti, Chatarina Lilis Suryani, Bayu Kanetro, R. Haryo Bimo Setiarto   +14 more
doaj   +1 more source

Microbiological Quality of Commercial Tempeh in The Netherlands

Journal of Food Protection, 1987
A survey of the microbiological quality of commercial tempeh was done in The Netherlands. A total of 110 samples were examined. Most (98%) of the samples had an aerobic plate count above 107 CFU/g. Numbers of Enterobacteriaceae exceeded 105 CFU/g in 67% of the samples, whereas numbers of lactic acid bacteria exceeded 107 CFU/g in 81% of the samples ...
R A, Samson, J A, VAN Kooij, E, DE Boer
openaire   +2 more sources