Effect of two production methods on macro nutrient and isofiavoneaglynecone composition in tempeh produced by household industries

Abstract

Tempeh was used as nutrition source and healthy food. Tempeh household industries apply different production methods. Those different could lead to different microbial composition and hence different chemical composition of tempeh. Therefore it is necessary to evaluate the effect of different tempeh production methods on the content of macro nutrient and active compound such as isoflavone-aglyconee in tempeh.........