Results 71 to 80 of about 2,169 (167)
Effect of Spirulina platensis addition on physicochemical, bioactivity, and sensory properties of fermented soybean as a potential functional food product [PDF]
Emirates Journal of Food and AgricultureIn the last decade, fermented soybean called tempeh has gained popularity globally as a healthy food especially for vegan/vegetarian and organic food enthusiasts.
Rachma Wikandari +4 more
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Asian Journal of Dairy and Food Research, 2016 Dietary starch and proteins varies greatly in digestibility and its effects on the utilization of other nutrients. The variation appears to be due to differences in starch, protein and antinutrients affect the digestibility of foods. Processing treatments, storage conditions, chemical modification, and genetic breeding influence the digestibility of ...
P.S Lakshmy*, K.T. Suman
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Tempeh Smoothie Consumption Reduces Triglyceride Levels and Body Mass Index of Menopausal Women
Indonesian Biomedical JournalBACKGROUND: To reduce the risk of dyslipidemia, increasing the consumption of fiber-rich foods, such tempeh, is necessary. Tempeh contains abundant isoflavones that support lipid metabolism and vascular function, prompting researchers to develop methods ...
Asyifa Robiatul Adawiyah +5 more
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Legume-based Tempeh as a Sustainable Pollen Substitute: A Comprehensive Review on Effects on Colony Performance and Foraging Activity of Apis mellifera During Forage Scarcity [PDF]
BIO Web of ConferencesResearch on legume-based tempeh as a pollen substitute for Apis mellifera has demonstrated consistent benefits in supporting colony performance during periods of forage scarcity.
Puspita Poppy Satya +4 more
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Sustainable approach to tempeh industrial wastewater management in Karawang
E3S Web of Conferences, 2018 Tempeh is a traditional soybean product from Indonesia. It is a high-protein food whose cost per unit is cheaper than any other animal protein sources. However, processes undertaken by tempeh industries will produce waste.
Puspawati Silvi Wahyu +1 more
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Preparation of Tempeh Spores Powder
, 2014 Study production of tempeh inoculums powder by freeze-drying comparison with dry at 50°C and the sun bask for developing efficient tempeh inoculums for tempeh producing. Rhizopus oligosporus in PDA slant cultures was incubated at 30°C for 3-5 days until spores and mycelium.
Jaruwan Chutrtong, Tanakwan Bussabun
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Physicochemical & Microbial Characterization of Overripe Tempeh
INSIST, 2017 Abstract— Recent research showed potencies of overripe tempeh for development as condiment, and therefore, requirement of guiding parameters related to sensory properties. In this study, four samples of overripe tempeh from single source of soybean with different processing method were observed.
Djunaidi, Stefani +3 more
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Can Tempeh be Greenly Marketed by the Indonesian Tempeh Movement (ITM)? [PDF]
Proceedings of the Proceedings of the 1st Sampoerna University-AFBE International Conference, SU-AFBE 2018, 6-7 December 2018, Jakarta Indonesia, 2019 Amadeus Ahnan +2 more
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Jurnal Pangan dan AgroindustriTempeh, a fermented soybean product, contains active antioxidants that can be developed into tempeh juice drinks. Cinnamon extract can improve the taste and reduce the unpleasant aroma of tempeh juice.
Nur Mahdiyah Putri Setiadi, Iswahyudi
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Microbiology Indonesia, 2017 Tempeh is a traditional fermented soybean product from Indonesia. Although tempeh is consumed as daily menu in Indonesia, its nutrigenomic study employing human has not been reported yet.
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