Results 41 to 50 of about 920 (185)
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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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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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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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
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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
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Hypolipidemic Effects of Modified Edamame Tempeh Flour on Lipid Profile Levels in Dyslipidemia Rats
Amerta Nutrition, 2022 Background: Dyslipidemia is a lipid metabolism disorder that causes an increase or decrease in plasma lipid concentrations. Comprehensive management is an attempt to prevent and reduce dyslipidemia, one of which is nutritional therapy.
Dika Nurkistin +2 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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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
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