Results 31 to 40 of about 668 (167)

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 Conferences
The 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, Kusdiyantini Endang, Wijanarka   +2 more
doaj   +1 more source

Pelatihan Pemanfaatan Kulit Kedelai menjadi Biskuit untuk Meningkatkan Keterampilan Pengrajin Tempe Desa Parerejo Pasuruan

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, Kindriari Nurma W, Marisa Kusuma Wardani, Adiyani Parahita Lestari   +3 more
doaj   +1 more source

In vitro digestibility of tempeh flours and preparation of instant soupmixes of greengram- Rice tempeh flour

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
openaire   +1 more source

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, A. Rahadiyanti, D.Y. Fitranti, D.N. Afifah, C. Nissa   +4 more
openaire   +1 more source

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, Metty Metty, Rahayu Widaryanti, Shafira Nur Azizah   +3 more
doaj   +1 more source

Optimasi sifat organoleptik, indeks, dan beban glikemik formula enteral berbasis tepung tempe dan tepung bengkuang

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, Choirun Nissa, Wahyu Ilmi Annisa, Lilis Wijayanti, Fillah Fithra Dieny, Deny Yudi Fitranti   +5 more
doaj   +1 more source

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, Ayu Rahadiyanti, Syafira N. Pratiwi, Diana N. Afifah   +3 more
doaj   +1 more source

Development and Characterization of High-Nutrient Biscuits for Disaster Situations Targeting At-Risk Groups. [PDF]

Int J Food Sci
In emergency and disaster situations, access to nutritionally adequate, shelf‐stable, and acceptable food products becomes a critical public health priority. This study is aimed at developing four biscuit formulations designed to meet the specific dietary needs of vulnerable population groups, including the general population, elderly individuals ...
Boğa T, Topaloğlu Günan K, Çakmak Kavsara S, Berber D, Aktürk Gümüşay Ö.   +4 more
europepmc   +2 more sources

Effect of Substitution Sago Flour with Tempeh Flour and Emulsifier Types on Characteristic of Bangkit Cookies

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
openaire   +1 more source

Tepung ubi kayu (manihot esculenta) dan tepung tempe kedelai mempengaruhi pengembangan volume dan mutu gizi protein roti tawar

Jurnal Gizi Indonesia: The Indonesian Journal of Nutrition, 2016
Backround: Bread was a carbohydrate source’s food, was made from wheat flour.  Cassava flour as substitution for wheat flour by modification process used physic method (boiling) to obtain resitant starch.
Nanik Hamidah, Anang M Legowo, Syaiful Anwar   +2 more
doaj   +1 more source