Results 21 to 30 of about 688 (163)
Brazilian Journal of Food TechnologyThis research aimed to enhance the antioxidant activity, total phenolic content (TPC), and total flavonoid content (TFC) of formulated biscuits with moringa leaf, tempeh and banana flours.
Samantha Arnie Wibowo +1 more
doaj +3 more sources
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
doaj +1 more source
Flour made from cacao-soybean tempeh fermented using soybean tempeh inoculum
Food Science and Technology, 2023 Raw cacao beans are non-premium cacao without cacao pulp fermentation. This raw bean still contains enough protein and polyphenol contents for functional food. In this study, cacao bean was used to substitute soybeans in tempeh fermentation. The soybean-cacao tempeh, called tekao tempeh, was then processed to make tekao flour.
Mariana WAHJUDI +3 more
openaire +1 more source
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
doaj +1 more source
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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Increasing the Acceptability of Insect-Based Foods as Future Foods: A Comprehensive Review of Barriers, Strategies, and Pathways to Mainstream Adoption. [PDF]
Compr Rev Food Sci Food SafABSTRACT Edible insects are increasingly recognized for their high nutritional value and favorable environmental profile, yet their acceptance (defined as the continuum from willingness to try and purchase to repeated consumption) in Western and globalized food systems remains limited by cultural, sensory, regulatory, and economic barriers.
Suarez JMA, Liceaga AM.
europepmc +2 more sources
AGRITEKNO: Jurnal Teknologi Pertanian, 2023 Bangkit cookie is a traditional Indonesian cookie that is particularly popular among the Malay people on Sumatra Island, particularly in Riau Province. Bangkit cookies are composed entirely of sago flour, which contains a high carbohydrate but low protein content.
Luis F Wijaya, Nuri Arum Anugrahati
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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
doaj +1 more source
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
doaj +1 more source