Browsing by Subject "hyacinth bean"

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Development Of Texturized Vegetable Protein (Tvp) Made From Fermented Hyacinth Flour (Lablab Purpureus (L.) Sweet) And Its Application In Meatball

Lisa (2010)

Nowadays, people are more conscious in consuming low cholesterol foods. This phenomenon makes Texturized Vegetable Protein (TVP) becomes popular. However, the most commonly used for producing TVP is soybean which is not ...
Kajian Aktivitas Antibakteri Ekstrak Tempe Komak terhadap Bakteri Staphylococcus aureus dan Escherichia coli

Issani, Veni | Nurwitri, Caecillia Chrismie | Widaningrum (2013)

Tempe is a modified product fermented by Rhizopus sp. which contains active substances, such as antibacterial substances. The objectives of the study are to compare the yield of hyacinth tempe and bench-scale soybean tempe ...
Kajian Pembuatan Texturized Vegetable Protein (TVP) Berbasis Tepung Kecambah Kacang Komak (Lablab purpureus (L.) sweet) Sebagai Alternatif Pengganti Texturized Soy Protein (TSP) dan Aplikasi Penggunaannya pada Produk Bakso

Syapri, Ade Riyan | hartoyo, Arif | Suyatma, Nugraha Edhi (2010)

The objective of this research is to formulate and to produce texturized vegetable protein (TVP) made from germinated hyacinth flour and gluten which is acceptable in terms of chemical, physical and organoleptic properties. ...