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Found 5 from your keywords: subject="tempeh"
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Effects of High-Pressure Processing on the Physicochemical, Microstructural, …
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Chrisanta Charmenita

Negative effects on meat consumption have prompted the rise of protein alternatives. Although chicken is rich in protein, it has no dietary fibre. Hence, alternative fibre and protein-rich ingredients can be found in shiitake mushrooms with an umami flavour and tempeh with a dense texture. High-pressure processing (HPP) can improve the texture and technological functionalities of various foo…

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FT 24-025
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Physiccochemical, Textural and water soluble Protein Analysis of Overripe Tem…
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Mario Andretti

Overripe tempeh is tempeh that had been fermented for 2 – 5 longer than fresh tempe wherein mold fermentation ceases and taken over by bacterial fermentation. It is commonly used in traditional Javanese cuisine as a basic flavoring agent. Most of the studies of tempeh range from microbiology, chemical and nutritional changes, functionality and its sensorial aspect but information on overripen…

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FT 21-009
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Separation of Natural Folic Acid from Fermented Nixtamalized Corn Using Rhizo…
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Rico Alexander Pratama

Folic acid is an important vitamin for fetal development and nucleotide and amino acid metabolism. Corn is one of the good sources for folic acid while tempeh fermentation has been reported to increase folic acid content. To concentrate further, membrane filtration is a promising technology. This study aims to understand the effect of microfiltration conditions towards the increase of folic aci…

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FS 23-013
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THE CHANGES OF MICROBIAL AND INTERNAL MICROBIAL GROWTH FACTORS OF OVER-FERMEN…
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Phoebe Anadita Rimba

Overripe or over-fermented tempeh is fermented 2 – 5 days longer than normal tempeh and commonly used as flavour enhancement. Studies on microbial changes were limited to 24 and 72 hours, while limited studies were available for internal microbial growth factors that affecting overfermentation process. Therefore, this study aims to evaluate the changes of microbial and internal microbial …

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FSN 21-007
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Effect of Substitution and/or Partial Substitution of Texturized Vegetable Pr…
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Ivan Crespo

The high popularity among consumers for chicken nugget has left the consumption of chicken nugget increasing. However, the production itself has contributed to the environmental impacts and animal welfare. Nowadays, the trend of flexitarian diet has attracted plant-based meat products to be produced, since it can attract general consumers to shift their diet due to the similarities in the textu…

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FSN 21-004