Results 61 to 70 of about 11,171 (208)
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
The Impact of Development Policy on Supply and Demand Soybean in Indonesia [PDF]
, 2019 This research discusses of developing soybeans on supply and demand in Indonesia. To answer these objectives, the goal of econometrics is to use system model of equations with estimation using the 2SLS method.
Rusdi, M. (Mr)
core
Food Bioengineering, Volume 5, Issue 1, Page 45-72, March 2026.Synergistic isoflavone‐probiotic action modulated metabolic, microbial and ovarian pathway ABSTRACT Polycystic ovary syndrome (PCOS) is a prevalent metabolic–endocrine disorder characterized by insulin resistance, hyperandrogenism, chronic inflammation, oxidative stress, and ovarian dysfunction, with growing evidence implicating gut microbiota ...
Jeyavelkumaran Renukadevi +4 more
wiley +1 more source
Indonesian Journal of Chemistry, 2019 Protein isolate from soy bean (Glycine soja L.) tempeh, mung bean (Phaseolus radiatus L.) tempeh and kidney bean (Phaseolus vulgaris L.) tempeh are natural source of folic acid with main role in brain smartness.
Aspiyanto Aspiyanto +4 more
doaj +1 more source
JAVANESE WOMEN’S BELIEF ABOUT RECOMMENDED AND UNRECOMMENDED FOODS AND DRINKS IN THE PREGNANCY AND POST PARTUM PERIOD [PDF]
, 2012 Background: Javanese women in Indonesia have different belief during pregnancy and postpartum. This belief was adopted because of the influence of cultures from their parents.
Rofi'i , Muhamad
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Current Advancements of Probiotic Foods and Their Role in Sustainable Food Security
Food Bioengineering, Volume 5, Issue 1, Page 105-123, March 2026.ABSTRACT Probiotic foods have evolved from traditional fermented products to scientifically validated functional foods, defined by the FAO and WHO as live microorganism that confer a health benefit on the host when administered in adequate amounts, with effects being strain, does and end point specific.
Ashenafi Teklay Yaekob +3 more
wiley +1 more source
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 ...
EFRIWATI +3 more
doaj +1 more source
Acta Universitatis Cibiniensis. Series E: Food Technology, 2023 Bambara groundnut and lima bean are lesser-known legumes with high protein content. These legumes were incorporated into tempeh; a soybean-based snack to advance their uses as food.
Adanlawo Oladipo Olawale +2 more
doaj +1 more source
Frontiers in Nutrition, 2022 The nutritional value and bioactivity of black beans are enhanced when fermented as tempeh, but their bioaccessibility and bioactivity after ingestion remain unclear. In this study, black bean tempeh and unfermented black beans were digested in vitro and
Kun Wang +10 more
doaj +1 more source
Legume Science, Volume 8, Issue 1, March 2026.ABSTRACT This study analyzed the coupling between cooking and the subsequent fermentation in fermented legume seed processing. It is, to our knowledge, the first to evaluate how cooking time modulates fermentation. Soybeans were cooked for 10 and 30 min before being fermented with Rhizopus oligosporus.
Charlène Gbedo +5 more
wiley +1 more source