Results 51 to 60 of about 920 (185)
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.
Enny Sholichah +4 more
openaire +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
Microbial dynamics during barley tempeh fermentation [PDF]
, 2006 Tempeh is a traditional staple food in Indonesia mainly made from soybeans. Barley tempeh has been developed by adapting the soybean tempeh process. During soybean tempeh fermentation, Rhizopus oligosporus is dominant.
Feng, Xinmei
core
Food Production, Processing and Nutrition, 2023 Tempeh, yam, and sunflower's flour have been known to have antidiabetic effects, but their combined effect on the histopathology of hyperglycemic rat pancreatic cells in an enteral formula has not been proven.
Lilis Wijayanti +5 more
doaj +1 more source
eFood, Volume 7, Issue 3, June 2026.This review highlights the formation of foodborne carcinogens during processing and evaluates different mitigation strategies, including natural antioxidants and modern cooking techniques, to reduce associated cancer risks and enhance food safety. ABSTRACT Food processing methods, though vital for improving food safety, taste, and shelf life, can ...
Naglaa S. Ashmawy +4 more
wiley +1 more source
The Effect of Giving Moringa Leaf Flour to Burger Tempeh on The Content Nutrition And Organoleptic
International Journal of Human and Health Sciences (IJHHS), 2023 Background: Moringa leaves have a high nutritional content and can be used as food that is rich in nutrients. In 100 grams of Moringa leaves contain 7 mg of iron, and 28.2 mg of Moringa leaf flour. The mineral content in Moringa leaves includes (Calcium 440 mg, Magnesium 42 mg, Phosphorus 70 mg, Potassium 259 mg and Iron 0.85 mg), vitamins (A: 6.78 mg,
Ningrum T M +2 more
openaire +1 more source
Pemanfaatan Tepung Rumput Laut Gracilaria sp. pada Tempe sebagai Alternatif Pangan Sumber Yodium
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan, 2021 Tempe merupakan produk pangan bergizi tinggi yang digemari dan diterima oleh masyarakat luas tetapi umumnya memiliki kadar yodium yang rendah. Rumput laut yang kandungan yodiumnya cukup tinggi dapat digunakan sebagai bahan fortifikasi yodium pada makanan.
Ni Nyoman Trisa Monikasari +2 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
Anti-diarrhoeal aspects of fermented soya beans [PDF]
, 2011 Non
Nout, M.J.R. +3 more
core +1 more source