Results 101 to 110 of about 920 (185)

KARAKTERISASI TEPUNG BUMBU BERBASIS MOCAF (MODIFIED CASSAVA FLOUR) DENGAN PENAMBAHAN MAIZENA DAN TEPUNG BERAS

, 2017
Spice flour is one of the ready-made products are produced from a mixture of flour and seasoning. The base material used are MOCAF (Modified Cassava Flour), cornstarch, rice flour and food additive or seasoning.
Diniyah, Nurud, Windrati, Wiwik Siti, Anwar, Muhammad Afifudin   +2 more
core   +2 more sources

Characterization of High Protein and Instant Cereal Fiber Drink Enriched with Probiotic Milk Powder

Agritech
An alternate healthy snack for school-age children can be prepared by adding sorghum and tempeh flour, which are sources of protein and fiber, to instant cereal drinks.
Shania Angeline Tanuwijaya, Dwi Larasatie Nur Fibri, Endang Sutriswati Rahayu, Rini Yanti, Wahyu Dwi Saputra   +4 more
doaj   +1 more source

Physicochemical, Nutritional and Antioxidant Properties of Biscuits Produced from African Yam Bean Tempeh Flour and Wheat Flour

Scientia Africana
Foods rich in carbohydrates but low in protein have been identified as a contributing factor in malnutrition. To improve the situation, this study investigated the use of wheat flour fortified with protein-rich African yam bean Tempeh flour, to formulate biscuits with improved nutritional qualities.
S. E. Ukpong, F. S. Ire, C. C. Ukanwa, O. C. Magnus, I. J. Uzoho, B. J. Okonko   +5 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  

Preparation of Tempeh Spore Powder by Freeze Drying

, 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.
Tanakwan Bussabun, Jaruwan Chutrtong
core   +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

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

ANALYSIS OF PROTEIN CONTENT, FIBER CONTENT AND ORGANOLEPTIC TEST ON SUBSTITUTION BISCUITS TEMPEH FLOUR AND GEMBILI FLOUR (As a Healthy Snack For Elementary School Children) [PDF]

Unhealthy eating habits are one of the problems of elementary school children. Foods commonly consumed by school-age children are low in protein and fiber.
Nur Azizah, Iftinan Mualifah
core  

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