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Found 2 from your keywords: subject="tempeh,"
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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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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