Results 91 to 100 of about 688 (163)

SUBSTITUTION OF SHRIMP FLOUR AND TEMPEH IN MAKING TORTILLA CHIPS AS A HIGH-PROTEIN SNACK

Jurnal Gizi dan Pangan Soedirman
One of the snacks that are widely favored by children is tortilla chips, but generally contain high carbohydrates but low protein. Shrimp flour and tempeh can be substituted in making tortilla chips to increase protein content. Shrimp flour contains 48.83% protein, while tempeh flour contains 27.73% protein.
Fathma Syahbanu, Ratih Kurniasari, Wanda Meilani   +2 more
openaire   +1 more source

PRODUKSI TEPUNG UBI KAYU BERPROTEIN: KAJIAN PEMANFAATAN TEPUNG KACANG BENGUK SEBAGAI SUMBER NITROGEN RAGI TEMPE

Jurnal Teknologi & Industri Hasil Pertanian, 2012
Cassava roots  have low protein content and short storage life. Fermentation of cassava using tempeh innoculum is one way to increase the protein content of cassava.
Marniza Marniza, Medikasari Medikasari, Nurlaili Nurlaili   +2 more
doaj  

Proximate analysis of dairy-free, ready-to-use complementary food developed with MOCAF, mung bean flour, and tempeh flour

Canrea Journal: Food Technology, Nutritions, and Culinary Journal
Cow’s milk is a common ingredient added to commercial complementary foods (CCFs) as a source of protein. Despite that, 2–7.5% of Indonesian infants are estimated to have cow’s milk protein allergy (CMPA) and are at risk of deficiencies in protein, fat, and micronutrients due to avoiding dairy-contained CCFs.
null Widya Indriani, null Rayyane Mazaya Syifa Insani, null Darren Delfino   +2 more
openaire   +1 more source

Hydraulic characteristics and incubation methods for enhancing durability of Fungi- Mycelium treated silica sand using Rhizopus oligosporus and Rhizopus oryzae combination

Biogeotechnics
Nowadays, the application of Fungi as a bio-mediated soil improvement technique is developing. The hydraulic properties of Rhizopus Fungi-Mycelium Treated Soil are unknown, and the treated sample tends to have low durability.
Aswin Lim, Jonathan Yosuardi Sunaryo, Martin Wijaya, Alfrendo Satyanaga, Anastasia Prima Kristijarti   +4 more
doaj   +1 more source

Organoleptic profile of high protein and dietary fibre biscuits based on soybean flour, tempeh flour, and Moringa leaf powder

Potravinarstvo Slovak Journal of Food Sciences
Noncommunicable diseases (NCDs) are the major cause of mortality globally. Malnutrition and inadequate or excessive intake were associated with increased risk factors for NCD development. This study aimed to determine the organoleptic profile and nutritional value of biscuit food formula from local food based on soybean (Glycine max) flour, tempeh ...
Lily Arsanti Lestari, null Susetyowati, Azizah Isna Rachmawati, Ajeng Saskia Sekar Rachmadanty, Amalia Sarah Sholikhati   +4 more
openaire   +1 more source

THE GIVING EFFECTS OF BISCUITS AND TEMPEH-BASED FLOUR CAKES AS SUPPLEMETARY FEEDING TOWARDS IMPROVEMENTS IN BODY WEIGHT AND HEIGHT IN CHILDREN SUFFERING MALNUTRITION 2015

Jurnal Ilmiah Kedokteran Wijaya Kusuma, 2017
Background: Nutritional problem in children is considered as a major issue and one that should receive priority in treatment is concerning to malnutrition. Malnutrition in children occurs due to insufficiency in energy and protein. Energy and protein are
Oktovina Rizky, Bambang Wirjatmadi, Merryana Adriani   +2 more
doaj  

Physicochemical and functional characteristics of protein co-precipitates from tempeh and egg white flours

Journal of Food Technology Research
Recent developments in Indonesia have seen a growing interest in tempeh, with new activities emerging that combine animal and plant proteins through innovative processing technologies. This study examined the blending of egg white and tempeh flour (TF) using a co-precipitation method. The process involved solubilizing the proteins at pH 12, followed by
Ervika Rahayu Novita Herawati, Andi Febrisiantosa, Andriati Ningrum, Umar Santoso   +3 more
openaire   +1 more source

Development of food for special dietary uses of diabetes based on oyster mushroom and brown rice

Healthcare in Low-resource Settings
Diabetes patients often struggle to meet their energy requirements, prompting the suggestion of utilizing Food for Special Dietary Uses (FSDU). Previous research has shown the efficacy of oyster mushrooms’ B-glucan in controlling hyperglycemia and ...
Inggita Kusumastuty, Etik Sulistyowati, Dian Handayani, Fajar Ari Nugroho, Anggun Rindang Cempaka, Agustin Rustiani, Alfina Putri Rakhmadiyah, Muhamad Zulkifli, Hana Raniza Jasmine, Gemma Karnika Prakasita, Firza Zahra Amanda, Ajeng Rifana Putri   +11 more
doaj   +1 more source

Iron-Enriched Dim Sum with Moringa and Tempeh Flour: A Dietary Approach to Preventing Anemia in Pregnant Women

AgriHealth
Anemia in pregnant women is a public health problem with a high prevalence in Indonesia, one of the main causes of which is low iron intake. This study aimed to analyze the iron content of dim sum formulated with moringa leaf and tempeh flour ...
Yeni Rusli, Arif Sabta Aji, Veriani Aprilia, Siska Ariftiyana   +3 more
doaj   +1 more source

KAJIAN NILAI BIOLOGIS DAN TOTAL BAKTERI ASAM LAKTAT DARI MP-ASI BERBAHAN BAKU JAGUNG FERMENTASI

Jurnal Teknologi & Industri Hasil Pertanian, 2014
The objective of this research was to study the effect of tempeh yeast concentration and the lenght of  corn fermentation on   the biological value (BV) and NPU of complementary feeding with fermented corn.
Ayu Kusuma Wardhani, Renny Ivanova, Sri Setyani, Neti Yuliana, Sussi Astuti   +4 more
doaj