Karakteristik tepung tempe larut air

Puteri, Nafisah Eka and Made, Astawan and Palupi, Nurheni Sri (2017) Karakteristik tepung tempe larut air. Jurnal Pangan, 26 (2). pp. 117-126. ISSN 2527-6239

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The aim of this research was to analyze the characteristics of water-soluble flour based on soybean, soy tempe, and germinated-soy tempe. Water-soluble flour was obtained from extraction of defatted flour in water (pH 9). Yield of water-soluble flour from soybean, soy tempe, and germinated-soy tempe were 30.51±1.19 percent; 11.51±1.12 percent; and14.89±1.95 percent, respectively. STF and GTF showed significantly higher (p < 0.05) soluble protein and antioxidant activity thanSF, SPI, and water non-soluble flour. Viscosity of water-soluble flour was significantly lower (p < 0.05) than SPI. The amino acid composition showed that extraction of water-soluble flour was not eliminated the essential amino acid. Water activity, color, and bulk density of water-soluble flour were also observed in current research.

Item Type: Article
Uncontrolled Keywords: germinated-soy, protein, soybean, tempe, water-soluble flour
Subjects: 500 Natural sciences & mathematics > 500 Science
600 Applied sciences & technology > 640 Home & family management > 641 Gastronomy
Divisions: Universitas Al-Azhar Indonesia (UAI) > Fakultas Sains dan Teknologi (FST) > Teknologi Pangan
Depositing User: Rifda Jilan
Date Deposited: 01 May 2021 09:10
Last Modified: 01 May 2021 09:10
URI: http://eprints.uai.ac.id/id/eprint/1621

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