Results 41 to 50 of about 688 (163)
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 +2 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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CHARACTERISTICS OF WHITE CORN NOODLE SUBSTITUED BY TEMPEH FLOUR
Jurnal Teknologi dan Industri Pangan, 2012 Different corn type and processing of corn flour can produce flour with different physical and chemical characteristics. Processing of such flour into noodle will also result in different properties of noodle. While substitution of corn flour with tempeh flour can improve the protein content of the noodle it also impair its sensory characteristics. The
Nur Aini, V. Prihananto, S. Joni Munarso
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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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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
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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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Impact of tempeh flour supplementation on the properties of non-gluten pasta product
African Journal of Food, Agriculture, Nutrition and Development, 2020 Gluten-free products are needed by people with gluten allergy such as celiac disease and autism. The consumption of gluten-free products rises annually and, therefore, there is potential in the development of gluten-free products. Most of the non-gluten pasta products(NGP) contain a low amount of protein.
Sholichah , E. +4 more
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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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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
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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
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