Ditemukan 6 dokumen yang sesuai dengan query
Fifteen rhizopus oligosporus isolated were isolated from a number of tempeh samples obtained from Mataramm Jember an d Bogor Indonesia;......
Artikel Jurnal Universitas Indonesia Library
Anastasi Tatik Hartanti, author
ABSTRACT
Tempeh is a traditional Indonesian food that has many advantages as food and the process of making it is quite simple. However, the community knowledge about tempeh and the skills to produce healthy tempeh are still low. This community service aimed to increase the knowledge about tempeh and to improve...
Jakarta: Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Katolik Indonesia Atma Jaya, 2018
300 JPM 2:2 (2018)
Artikel Jurnal Universitas Indonesia Library
Artikel Jurnal Universitas Indonesia Library
Antonius Suwanto, author
Tempeh is sliceable soybean-cake fermented by Rhizopus oligosporus. Various bacteria were detected in tempeh employing cultivation technique with limited information about their origin or sources. The present study aimed to examine the source/s of bacterial community in tempeh by combining metagenomics analysis and cultivation technique. Samples were obtained from a...
Bogor: Seameo Biotrop, 2021
634.6 BIO 28:1 (2021)
Artikel Jurnal Universitas Indonesia Library
Naharannisa Ayuningtyas, author
Makanan gorengan digemari karena memiliki rasa yang gurih serta cara pengolahan yang praktis. Rata-rata konsumsi lemak penduduk Indonesia sebanyak 47,2 gram per hari. Tempe merupakan bahan makanan yang cara pengolahannya sering digoreng. Jumlah minyak yang terserap dalam makanan gorengan khususnya tempe goreng perlu diperhatikan agar jumlah minyak/lemak yang dikonsumsi tidak...
Depok: Universitas Indonesia, 2015
S59136
UI - Skripsi Membership Universitas Indonesia Library
Fitriani, author
Prevalensi lansia KEP dipanti lebih tinggi daripada lansia di non panti, dan prevalensi tersebut mencapai 32.97% pada panti sosial milik pemerintah di DKI Jakarta. Penelitian ini bertujuan untuk menilai sejauhmana pengaruh kenaikan berat badan melalui pemberian biskuit tempe kurma dan biskuit mocaf koro kurma pada lansia KEP di Panti Sosial...
Depok: Fakultas Kesehatan Masyarakat Universitas Indonesia, 2014
T42495
UI - Tesis Membership Universitas Indonesia Library
