Results 31 to 40 of about 688 (163)
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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Asian Journal of Dairy and Food Research, 2016 Dietary starch and proteins varies greatly in digestibility and its effects on the utilization of other nutrients. The variation appears to be due to differences in starch, protein and antinutrients affect the digestibility of foods. Processing treatments, storage conditions, chemical modification, and genetic breeding influence the digestibility of ...
P.S Lakshmy*, K.T. Suman
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GLITEROS enteral formula based on tempeh flour and jicama flour for patients with hyperglycemia
Food Research, 2020 Critically ill patients are susceptible to hyperglycemia during the treatment in the hospital. This condition could reduce immunity and increase the risk of mortality. The use of commercial diabetes-specific enteral reduces blood glucose level but increase the hospitalization cost due to the long-term period.
V. Sutikno +4 more
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Providing variations in yeast types for proximate, antinutrient and organoleptic analysis of cowpea tempeh (Vigna unguiculata L. Walp.) brown eye varieties [PDF]
BIO Web of ConferencesThe study utilised four types of tempeh starter cultures: RAPRIMA brand tempeh starter cultures (R0), tempeh starter cultures derived from soybean tempeh flour (R1), tempeh starter cultures grown on rice media (R2), and tempeh starter cultures grown on ...
Rahayu Monika +2 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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Prima: Journal of Community Empowering and Services, 2022 Training on Utilization of Soybean Husk into Biscuits to Improve Skills of Tempeh Craftsmen Parerejo Village, Pasuruan. Soybean husk from tempeh processing waste has the potential to be developed because the protein content (17.98%), crude fiber (24.84%),
Jariyah Jariyah +3 more
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Comparison of IC50 Antioxidant Analysis of Local Soybean Tempeh and Imported Soybean Tempeh in Indonesia [PDF]
International Journal of Nutrition Sciences, 2022 Background: Antioxidants contain in tempeh are free radical scavengers that can inhibit the process of lipid oxidation and prevent several diseases. Types of tempeh sold in the Indonesian market include local soybean tempeh and imported soybean tempeh ...
Fery Lusviana Widiany +3 more
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Jurnal Gizi Klinik Indonesia, 2022 Optimization of organoleptic, glycemic index, and a load of enteral formula based on tempe and jicama flour Background: Tempeh and jicama have the potential effect as hypoglycemic agents.
Ayu Rahadiyanti +5 more
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Utilization of Seaweed (Kappaphycus alvarezii) Flour as Filler in Making Tempeh Nugget
GCISTEM Proceeding, 2022 Tempeh is high protein food product and has a distinctive soybean aroma which is less favorable. Tempeh can be processed into preferred food such as tempeh nugget. Tempeh has a soft texture, so it is necessary to add filler to improve the texture. The fillers are commonly used are cassava flour, wheat flour, and corn starch.
Melanie Cornelia, Nadya Kartika
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Glycemic Index, Starch, and Protein Digestibility in Tempeh Gembus Cookies
Journal of Food Quality, 2020 Diabetes mellitus is directly related to diet and lifestyle. Control of blood glucose levels is needed to reduce the risk of complications, and one way is to choose foods with a low glycemic index.
Valentina A. Manullang +3 more
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