Results 41 to 50 of about 668 (167)
Agrointek, 2023 Tempeh is a local potential to make meat analog as an alternative to common materials such as isolated soy protein and gluten. This study aims to determine the effect of adding tempeh flour on chemical characteristics, cooking loss, and preference level ...
Valentinus Priyo Bintoro +2 more
doaj +1 more source
Hybridization in Meat-Based Dual Protein Foods: Mechanisms, Challenges, and Consumer Insights. [PDF]
Compr Rev Food Sci Food SafABSTRACT As the global demand for protein‐rich foods continues to rise, developing innovative solutions to enhance sustainability and nutritional quality in meat production has become increasingly important. Meat is a tasty source of high‐quality protein and micronutrients, whose integration with alternative proteins offers new avenues to address ...
Zhang R, Farouk MM, Realini CE, Thum C.
europepmc +2 more sources
Microbiology quality and shelf life analysis of enteral formulas based on tempeh flour and yam flour
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition), 2020 Background: Critically ill patients have an increased risk of developing infection. Enteral formula that given to patients must meet food safety which includes microbiology quality. In powder form, powder formula is a solution to suppress microbial growth, although it is still susceptible to oxidation.
Wahyu Ilmi Annisa +6 more
openaire +2 more sources
Acceptability, macro nutrients cheese crackers substitutied purple sweet potato and tempeh flour [PDF]
Media Gizi Pangan, 2019 Antioxidant are substances that can slow down or prevent the oxidation process. This substance can actually slow down or inhibit oxidation of substance that are easilyoxidazed even in low consentration. Antioxidant are also suitably defined as compounds that protect cells from the harmful effeck of reactive oxygen free radicals if thay are associated ...
Windasari Windasari +2 more
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Jurnal Kesehatan, 2023 Brownies are food, a distraction loved by all class ages. Most study regarding the added brownies' and other material shows that the product experience organoleptic changes and does not increase mark nutrition, including antioxidants.
Arie Nugroho +3 more
doaj +1 more source
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
openaire +1 more source
International Journal on Food, Agriculture and Natural Resources, 2023 Snack bar is a ready-to-serve and nutrient-dense snack, making this product popular among people with a modern and practical lifestyle. The raw material for making snack bars in general is soy flour added with dried fruit.
Tiara Dela Satifa, Asrul Bahar
doaj +1 more source
KAJIAN PENAMBAHAN TEPUNG TEMPE PADA PEMBUATAN KUE BASAH TERHADAP DAYA TERIMA KONSUMEN
Jurnal Teknologi Pangan, 2013 The aim of this research to know influence of addition of tempeh flour in making cakes to consumer acceptance. The treatments using tempeh flour is 0% (as control),5%, 10%, 15%, 20% and 25% will be tested organoleptic test to taste, color, texture and ...
Mustika Murni
doaj +1 more source
Brownies daun kelor dan tempe tinggi protein serta zat besi bagi ibu hamil anemia
AcTion: Aceh Nutrition Journal, 2023 Indonesia has a significant problem with iron deficiency or anemia in pregnant women. Therefore, alternatives to iron supplementation are needed to prevent iron nutritional anemia.
Arie Nugroho +3 more
doaj +1 more source
Legume Science, Volume 8, Issue 2, June 2026.ABSTRACT Demand for plant‐based foods, including legumes, is growing as a result of consumer preferences shifting toward food sustainability and plant‐based, protein‐rich foods. However, to ensure the food safety of such alternatives, assessing the prevalence of foodborne pathogens related to these products is critical, especially with their increasing
Natoavina T. Faliarizao +3 more
wiley +1 more source