Results 31 to 40 of about 11,171 (208)

Analyzing the behavior toward Tempeh waste management at the home-scale industry level in Tempeh Village Sukomanunggal Surabaya

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, Muhammad Ainul Fahmi   +1 more
doaj   +1 more source

Utilization of Fermentation Process for the Production of Novel Plant-Based Meat Analogs: A Review of Microorganisms, Processing, and Regulations. [PDF]

Compr Rev Food Sci Food Saf
ABSTRACT The production of plant‐based meat analogues from various protein sources is an emerging application worldwide, driven by growing population and health concerns. Many microorganisms during fermentation play a crucial role in fermented plant‐based meat alternatives, together with structuring and analytical approaches in terms of nutritional ...
Özpınar FB, Dere S, Altunay S, Sagdic O, Dertli E.   +4 more
europepmc   +2 more sources

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 Conferences
The 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, Kusdiyantini Endang, Wijanarka   +2 more
doaj   +1 more source

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, Titik Ekowati, Wahyu Dyah Prastiwi   +2 more
doaj   +1 more source

The Formulation of High-Calorie and Rich-Fe Biscuits for Pregnant Women with Chronic Energy Malnutrition [PDF]

, 2016
Supplementary food distribution for pregnant women still depends on the local policy. This program is funded using Health Operational Funds and distributed in form of milk, eggs, raw materials such as green beans and others. The field constraints of this
Ahda, M. (Mustofa), Hanim, D. (Diffah), Kusnandar, K. (Kusnandar), Mudayana, A. (Ahid), Sunarti, S. (Sunarti)   +4 more
core   +2 more sources

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, Rini Dwiastuti, Sri Hartati Yuliani   +2 more
doaj   +1 more source

Genotypic Characterization of Rhizopus species from Tempeh and Usar: Traditional Inoculum of Tempeh in Indonesia

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, Jason Wiranata Sanjaya, Anastasia Tatik Hartanti, Adi Yulandi, Vivitri Dewi Prasasty, David Tandjung   +5 more
openaire   +2 more sources

Bioactivity of tempe by inhibiting adhesion of ETEC to intestinal cells, as influenced by fermentation substrates and starter pure cultures [PDF]

, 2010
Soya bean tempe is known for its bioactivity in reducing the severity of diarrhoea in piglets. This bioactivity is caused by an inhibition of the adhesion of enterotoxigenic Escherichia coli (ETEC) to intestinal cells.
Gruppen, H., Meulen, J., van der, Nout, M.J.R., Roubos-van den Hil, P.J.   +3 more
core   +2 more sources

Klebsiella pneumoniae from Indonesian Tempeh were Genetically Different from that of Pathogenic Isolates

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, ANTONIUS SUWANTO, TATI BARUS   +2 more
doaj   +1 more source

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, Diana Nur Afifah, Hartanti Sandi Wijayanti, Fillah Fithra Dieny   +3 more
doaj   +1 more source