Results 11 to 20 of about 688 (163)

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

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

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

THE QUALITY OF COOKIES WITH THE SUBSTITUTION OF TEMPEH PEANUT FLOUR AND CILEMBU CULTIVAR SWEET POTATO FLOUR

Jurnal Teknologi Pertanian
A cookie is a biscuit made from wheat flour as its main ingredient. Cookies have a crunchy and less dense texture. Wheat flour can be substituted with peanut tempeh flour and Cilembu cultivar sweet potato flour to increase the nutritional value.
Yustina Wanda Dwi Oktaviani, Yuliana Reni Swasti, Franciscus Sinung Pranata   +2 more
doaj   +2 more sources

The effects of proportion of corn flour: tempeh flour and tapioca addition on cornflakes characteristics

IOP Conference Series: Earth and Environmental Science
Abstract Malnutrition is nutritional disorder that generally occurs in children. One way to prevent this incident is by adopting healthy and balanced diet. This research studied to make cornflakes which are high in calories and protein.
null Rosida, Yusuf Andriana, Sri Alam Candra Asi   +2 more
exaly   +2 more sources

The Ratio Effect of Tempeh Flour and Wheat Flour on the Characteristic of Sweet Bread [PDF]

Advances in social science, education and humanities research, 2021
Ida Ningrumsari, Putri Afriliyanti, Aulia Azkia Hernawan   +2 more
exaly   +2 more sources

The effect of proportion of germinated brown rice and tempeh flour on the quality of instant porridge

IOP Conference Series: Earth and Environmental Science, 2019
This study was to investigate the nutritional composition of instant porridge that produced from germinated brown rice and tempeh flour on various proportions and to determine which proportion that gave best nutritional value of instant porridge. Various proportions of composite germinated brown rice and tempeh was extruded at 100°C and feed moisture 1%
Joni Kusnadi
exaly   +2 more sources

Utilization of composite flour (red bean, catfish, oyster mushroom and tempeh formula flour) in making cookies

IOP Conference Series: Earth and Environmental Science
Abstract Local food ingredients can be used as alternative ingredients for cookie products to help ending hunger and overcome malnutrition are the objectives of SDG 2 and 3. This study aims to obtain the optimum cookie formula using composite flour from local food ingredients consisting of red bean flour, catfish flour, oyster mushrooms ...
T L Bakara, E Julianti, H Sinaga, Z Lubis   +3 more
exaly   +2 more sources

Development of multigrain snack bar with tempeh flour and spirulina for adolescent nutrition

AcTion: Aceh Nutrition Journal
The 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.
Nur Khoiriyah, Liliek Pratiwi, Muhammad Zakaria, Lahana Deling   +3 more
doaj   +2 more sources

Utilization of Fermentation Process for the Production of Novel Plant-Based Meat Analogs: A Review of Microorganisms, Processing, and Regulations. [PDF]

Compr Rev Food Sci Food Saf
ABSTRACT The production of plant‐based meat analogues from various protein sources is an emerging application worldwide, driven by growing population and health concerns. Many microorganisms during fermentation play a crucial role in fermented plant‐based meat alternatives, together with structuring and analytical approaches in terms of nutritional ...
Özpınar FB, Dere S, Altunay S, Sagdic O, Dertli E.   +4 more
europepmc   +2 more sources