Results 21 to 30 of about 668 (167)
Tempeh flour as an excellent source of paraprobiotics
Biodiversitas Journal of Biological Diversity, 2023 Abstract. Jonesti WP, Prihatna C, Natadiputri GH, Suwanto A, Meryandini A. 2023. Tempeh flour as an excellent source of paraprobiotics. Biodiversitas 24: 1817-1823. Tempeh, a functional fermented food from Indonesia, has many benefits for human health.
WILFADRI PUTRA JONESTI +4 more
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Agrointek, 2023 One of our nation's original fermented products using soybean raw materials is Tempeh. Tempeh has been known as an inexpensive source of vegetable protein but tempeh also contains micronutrient compounds that play an important role in body health.
Kukuk Yudiono
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Jurnal Gizi Klinik Indonesia, 2023 Potassium is one of the advantages of local Indonesian soybean tempeh (Grobogan variety) compared to imported soybean tempeh Background: Fulfilling high potassium needs can be done by replacing portions of food that have a low potassium content with ...
Fery Lusviana Widiany +3 more
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Effect of banana flour and tempeh flour on sensory characteristics of prebiotic snack bar
IOP Conference Series: Earth and Environmental Science, 2022 Abstract Prebiotic snack bar is a food innovation in the form of a bar that contains a source of functional nutrients that can improve chronic small intestinal inflammation syndrome (pediatric environmental enteropathy) in stunting children, increase the absorption of nutrition, and then improve the nutritional status of stunting ...
G Purnasari, I R A Sasmita, Y Susindra
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Quality Of Onion Sticks Substitute For Soybean Tempeh Flour
Jurnal Pendidikan Tata Boga dan Teknologi, 2022 This study aims to analyze the effect of substitution of soy-based flour on the quality of onion sticks with the addition of 15%, 30% and 45% of soybean paste flour. This study was a pure experimental study with a randomized design method (CRD) consisting of 4 treatments and 3 repetitions.
Fiqi Mutiara Rizkhi, Rahmi Holinesti
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AgriHealth, 2022 The problem of malnutrition, especially stunting, is still a problem for some Indonesian people because they have not fulfilled both macro and micronutrients in a balanced way.
Binardo Adi Seno Mawarno +1 more
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Tempeh Gembus Cookies as an Alternative Snack for Adolescent Girls With Obesity
Amerta Nutrition, 2020 Background: Tempeh gembus is a food that high in protein and fiber but low in fat. The low content of fat in tempeh gembus is good for adolescent with obesity.
Elserinawati Sinambela +3 more
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Jurnal Gizi Klinik Indonesia, 2023 Formulations of biscuits from kedawung seed tempeh flour (Parkia roxburghii G. Don) for diabetes mellitus patients Background: Diabetes mellitus (DM) is a metabolic disease characterized by hyperglycemia.
Bagaskara Putra Triyanto +4 more
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Quality and organoleptic test of beef nuggets with tempeh flour substitution
IOP Conference Series: Earth and Environmental Science, 2023 Abstract Nugget is one of the processed meat products made from meat, adhesives, spices and ice cubes. Processing meat into nuggets is one way to extend the shelf life of meat, to save the nutritional value and taste of meat because the nutrients in meat are generally easily damaged during storage and distribution.
A Abubakar +5 more
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The potential of B-Star snacks (banana and tempeh nastar) to prevent muscle fatigue
AcTion: Aceh Nutrition Journal, 2022 Muscle fatigue is a common problem experienced by athletes when undergoing exercise. Sports snacks are an effective solution for preventing them because they can be consumed between workouts without requiring a particular time.
Ni Made Dewantari +3 more
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