Results 1 to 10 of about 668 (167)

Functional and microbiological properties of spirulina soybean tempeh flour modified by heat-moisture treatment and annealing [PDF]

Scientific Reports
Spirulina, known for its high protein content, can be developed into tempeh and further processed into flour for bakery products. However, the direct use of spirulina-tempeh flour as a premix presents challenges, particularly in achieving stable volume ...
Vira Putri Yarlina, Naydelline Nitema Warae, Herlina Marta, Nur Akmalia Hidayati, Heni Radiani Arifin, Putri Widyanti Harlina, Mohd Nizam Lani   +6 more
doaj   +3 more sources

Utilization of kepok banana flour and tempeh flour in making flakes

Agrointek, 2023
Utilization of banana flour in making flakes is one of the efforts to diversify flakes products. Flakes made from kepok banana flour have a high carbohydrate but low protein content.
Yossie Kharisma Dewi, Theresia Meilaxty Rumapea, Usman Pato, EVY ROSSI   +3 more
doaj   +2 more sources

Physicochemical and Functional Properties of Composite Flours Based on Mocaf and Tempeh Flour for Making Cookies

International Islamic University Malaysia Engineering Journal, 2022
Gluten and casein free cookie products are increasingly in demand by consumers. Gluten and casein free cookies were made using mocaf as a substitute for gluten-free flour and tempeh flour as a casein-free protein source.
Dita Kristanti, Woro Setiaboma
doaj   +2 more sources

CORRELATION BETWEEN ESTROGEN HORMONE CONCENTRATION AND ESTROUS CYCLE OF RAT FED SOYBEAN FLOUR AND TEMPEH FLOUR

Jurnal Kedokteran Hewan, 2019
The objective of this research was to examine the correlation between estrogen level and estrous cycle of rat fed with soybean flour and tempeh flour.
Safrida Safrida, Dedy Duryadi Solihin, Mustafa Sabri   +2 more
doaj   +2 more sources

Substitution of Tempeh Flour with Beetroot Flour (Beta vulgaris L) in Cookies as Alternative High Protein Snack

Amerta Nutrition, 2022
Background: Tempeh is a fermented soybean product which high in protein, that beetroot also contains protein and antioxidant compounds. The substitution of tempeh flour and beetroot flour for the cookies can increase the protein nutritional value in ...
Oktavina Permatasari, Arwin Muhlishoh, Zuhria Ismawanti, Adhi Wardhana   +3 more
doaj   +2 more sources

Physical, Chemical, and Functional Characteristics of Composite Flours from Banana Corm and Tempeh

Industria: Jurnal Teknologi dan Manajemen Agroindustri, 2022
This study aimed to determine composite flour's physical, chemical, and functional properties from Sumedang Roid banana corm and tempeh. The sample consisted of five different treatments with ratios of banana corm flour to tempeh flour 100:0, 0:100, 80 ...
Debby Moody Sumanti, In-In Hanidah, Muhammad Aziz Abdullatif   +2 more
doaj   +2 more sources

THE EFFECTS OF CORN FLOUR WITH TEMPEH FLOUR SUPPLEMENTATION FEEDING IN DIABETES MELLITUS WISTAR RATS TOWARD BLOOD GLUCOSE LEVEL

Jurnal Ilmiah Kedokteran Wijaya Kusuma, 2017
Background: Diabetes mellitus (DM) is metabolic disorder syndrome characterized by hyperglycemia due to deficiency of insulin secretion. Patients of diabetic patients increases each year, so it needs proper handling.
Fatifa Asmarani, Bambang Wirjatmadi, Merryana Adriani   +2 more
doaj   +3 more sources

Nutritional profile and potential of tempeh flour and date seed flour as mixed complementary foods for chronic malnourished children

AcTion: Aceh Nutrition Journal
Malnutrition has been increasingly linked to imbalances in the composition of gut microbiota. Disruptions in the microbiota can impair nutrient absorption, promote inflammation, and affect immune function, contributing to the development and persistence ...
Ratnayani Ratnayani, Ade Chandra Iwansyah, Tri Ardianti Khasanah, Dini Ariani, Ervika Rahayu Novita Herawati, Raden Cecep Erwan Adriansyah   +5 more
doaj   +2 more sources

CHARACTERISTICS OF WHITE CORN NOODLE SUBSTITUED BY TEMPEH FLOUR [Karakteristik Mi Jagung Putih dengan Substitusi Tepung Tempe]

Jurnal Teknologi dan Industri Pangan, 2012
Different corn type and processing of corn flour can produce flour with different physical and chemical characteristics. Processing of such flour into noodle will also result in different properties of noodle. While substitution of corn flour with tempeh
S. Joni Munarso2), Prihananto1), Nur Aini1)*   +2 more
doaj   +3 more sources

Hypolipidemic Effects of Modified Edamame Tempeh Flour on Lipid Profile Levels in Dyslipidemia Rats

Amerta Nutrition, 2022
Background: Dyslipidemia is a lipid metabolism disorder that causes an increase or decrease in plasma lipid concentrations. Comprehensive management is an attempt to prevent and reduce dyslipidemia, one of which is nutritional therapy.
Dika Nurkistin, Didik Gunawan Tamtomo, Budiyanti Wiboworini   +2 more
doaj   +2 more sources