ANALYSIS OF CHEMICAL AND MICROBIAL CHANGE DURING STORAGE OF OVERRIPE TEMPEH POWDER AS SEASONING MATERIAL

ANALYSIS OF CHEMICAL AND MICROBIAL CHANGE DURING STORAGE OF OVERRIPE TEMPEH POWDER AS SEASONING MATERIAL

Tempeh and other soy-derived products are historically and currently some of the most important foods in the Asian region where diets remain predominantly plant-based. Overripe tempeh (tempe semangit) is a term used for over-fermented tempeh with pungent odor and darkening appearance commonly used i...

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Bibliographic Details
Main Authors: Tia Raisha Hassanein, Elisabeth Kartika Prabawati, Maria Dewi Puspitasari Tirtaningtyas Gunawan-Puteri
Format: Article
Language:English
Published: Diponegoro University 2015-04-01
Series:International Journal of Science and Engineering
Subjects:
freeze drying
oven drying
overripe tempeh
seasoning material
Online Access:https://ejournal.undip.ac.id/index.php/ijse/article/view/7755

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