Results 91 to 100 of about 920 (185)
Jurnal Teknologi & Industri Hasil Pertanian, 2013 The objectives of this research were to investigate the effect of tempeh yeast concentration and fermentation time of corn on organoleptic and physicochemical properties of complementary feeding formula with tempeh flour.
Sri Setyani +3 more
doaj
Kovalen: Jurnal Riset Kimia, 2019 Research on dissolved protein and crude fiber flour based on coconut pulp and tempe flour has been performed. This study aims to determine the effect of shelf time on levels of dissolved protein and crude fiber flour-based cereal coconut pulp and tempeh ...
Fitrianingsih Mozin +2 more
doaj +1 more source
, 2007 There is growing interest in fortifying wheat flour with high lysine material, such as bambara groundnut flour, to improve the essential amino acid balance of baked food products. Bambara groundnut is not adequately utilized in Nigeria.
Ade-Omowaye, B. I. O. +2 more
core
Physical, Chemical, and Organoleptic Characteristics of Tempeh Cookies
Cookies are widely consumed snack options made primarily from wheat flour. Alternative materials, such as tempeh flour, are needed to replace wheat flour in the production of cookies. Tempeh contains high levels of protein and crude fiber.
Yolanda, Amelya Aprilliani +1 more
core +1 more source
Jurnal Gizi dan Kesehatan KeluargaAccording to the BB/U indicator, 7.3% of toddlers suffer from malnutrition and 22.2% from undernutrition in East Nusa Tenggara. This study aimed to determine the organoleptic properties of cookies with mackerel flour and tempeh flour substitutions for children with energy protein deficiency.
null Maria Betsie Wezendonk +1 more
openaire +1 more source
, 2020 Mocaf is used as an ingredient for cookies to reduce consumption and import of wheat flour in Indonesia, while tempeh flour as a protein source for milk substitute. The mocaf cookies in this research is made from gluten and casein free ingredients.
Herminiati, Ainia; Pusat Penelitian Teknologi Tepat Guna - LIPI +2 more
core +1 more source
Media Peternakan, 2016 This research aimed to study performance, carcass production, meat quality, and economic feasibility of male Sumba Ongole cattle fed ration supplemented with velvet bean (M. pruriens).
S. M. Yantika +3 more
doaj +1 more source
Development of multigrain snack bar with tempeh flour and spirulina for adolescent nutrition
AcTion: Aceh Nutrition JournalThe prevalence of adolescent malnutrition in Indonesia is still high, namely stunting (23,7-24,1%), overweight/obesity (12,1-16,2%), and anemia (16,2%). One contributing factor is the consumption of unhealthy foods. This study aimed to develop a multigrain snack bar by adding tempeh flour and Spirulina, which provide protein, iron, and fiber, to ...
Nur Khoiriyah +3 more
openaire +1 more source
Jurnal Gizi dan Pangan SoedirmanUnderweight remains one of the most common nutritional problems among toddlers, characterized by body weight that does not meet age standards due to inadequate nutrient intake. One effort to help meet toddlers’ nutritional needs is through the provision of supplementary food (PMT) in the form of instant noodles made from catfish, tempeh flour, and ...
Sartono Sartono +4 more
openaire +1 more source
Physicochemical Evaluation of Tempeh-Fish Sausage
, 2010 Evaluation on the physicochemical property of “tempe-dumbo” sausage made from meat of Clarias gariepinus and tempeh flour has been carried out. Randomized design with tree replications were used.
Moedjiharto, T J
core