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Karakteristik Fisikokimia dan Sifat Fungsional Tempe yang Dihasilkan dari Berbagai Varietas Kedelai
Tempe is an Indonesian traditional food made by fermentation of soybean by the fungus Rhizopus sp. The objective of this research was to compare physical and chemical properties of soybean and tempe made from import (Import ...
Karakterisasi Tepung Tempe dari Empat Varietas Kedelai Impor dan Aplikasinya Menjadi Minuman
Tempeh is one of processed soy product obtained by fermenting boiled soybean with Rhizopus oligosporus. Tempeh has been known have many advantages such as good nutritional value and organic compound which contributes to ...
Mempelajari Proses Steam Blasting Kacang Kedelai, Karakterisasi Warna dan Tekstur Kacang Kedelai serta Sifat Fungsional Protein dari Tepung Kedelai yang Dihasilkan
Soybean (Glycine max L.) is one kind of legume containing high protein, isoflavones, polyunsaturated fatty acid, amino acids, and no cholesterol. Soybean can be used as a raw material of various products, including soy ...