Relevant bibliographies by topics / Tempeh

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Tempeh'

Author: Grafiati
Published: 4 June 2021
Last updated: 4 March 2023

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Tempeh.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Journal articles on the topic "Tempeh"

1

Barus, Tati, Dika Putri Salim, and Anastasia Tatik Hartanti. "Kualitas Tempe Menggunakan Rhizopus delemar TB 26 dan R. delemar TB 37 yang Diisolasi dari Inokulum Tradisional Tempe "daun waru"." Jurnal Aplikasi Teknologi Pangan 8, no. 4 (November 16, 2019): 143. http://dx.doi.org/10.17728/jatp.5541.

Full text
Abstract:
Mikroorganisme utama dalam pembuatan tempe ialah Rhizopus. Penelitian ini bertujuan untuk mendapatkan informasi tentang potensi Rhizopus delemar TB 26 dan R. delemar TB 37 yang berasal dari "daun waru" dalam menentukan kualitas tempe. Tempe dibuat menggunakan R. delemar TB 26 (Tempe TB 26), R. delemar TB 37 (Tempe TB 37), dan inokulum komersial tempe (Tempe K). Uji organoleptik, aktivitas antioksidan, dan analisis proksimat telah dilakukan untuk menentukan kualitas tempe. Hasil penelitian menunjukkan bahwa tekstur, warna dan komposisi kimia Tempe TB 26, Tempe TB 37, dan Tempe K memenuhi syarat mutu tempe yang ditetapkan di Indonesia yang tertera pada SNI 3144:2015. Secara organoleptik, citarasa Tempe TB 26 dan Tempe TB 37 lebih disukai panelis dibandingkan dengan Tempe K. Dengan demikian, R. delemar TB 26 dan R. delemar TB 37 yang masing masing digunakan membuat Tempe TB 26 dan Tempe TB 37 berpotensi dikembangkan sebagai inokulum tempe. Kesimpulannya, penelitian ini telah berhasil untuk menganalisis kualitas Tempe TB 26 dan Tempe TB 37 yang dibandingkan dengan tempe komersial.Quality of Tempeh using Rhizopus delemar TB 26 and R. delemar TB 37 Isolated from Traditional Inoculum of Tempeh "daun waru"AbstractRhizopus is the main microorganism in tempeh fermentation. This study aims to obtain information about the potential of R. delemar TB 26 and R. delemar TB 37 isolated from traditional inoculums of tempeh "waru leaves" in determining the quality of tempeh. Tempeh was made using R. delemar TB 26 (Tempe TB 26), R. delemar TB 37 (Tempe TB 37), and commercial inoculum of tempeh (Tempe K). Organoleptic test, antioxidant activity, and proximate analysis were done to measure the quality of tempeh. The results showed that the texture, color and chemical composition of Tempe TB 26 and Tempe TB 37 fulfilled the tempeh quality requirements as stated in SNI 3144: 2015. Tempe TB 26 and Tempe TB 37 were more preferred by panelists compared to Tempe K. Therefore, R. delemar TB 26 and R. delemar TB 37, which were used to make Tempe TB 26 and Tempe TB 37, could potentially be developed as tempeh inoculum. As conclusion, Tempe TB 26 and Tempe TB 37 could be analyzed and the comparison to commercial tempeh was also successfully identified.
APA, Harvard, Vancouver, ISO, and other styles
2

Ellent, Sifera S. C., Lusiawati Dewi, and Marisa Chr Tapilouw. "Karakteristik Mutu Tempe Kedelai (Glycine max L.) yang Dikemas dengan Klobot." AGRITEKNO: Jurnal Teknologi Pertanian 11, no. 1 (March 28, 2022): 32–40. http://dx.doi.org/10.30598/jagritekno.2022.11.1.32.

Full text
Abstract:
Tempeh is a processed food made from fermented soybeans using the mold Rhizopus oryzae or Rhizopus oligosporus which has the main nutritional content of 56% protein. Quality tempeh has the characteristics of being compact, slightly grayish-white in color, and has a distinctive tempeh aroma. In general, tempe is packaged using banana leaves and plastic. The type of packaging in temphe can affect the quality characteristics of tempe. The purpose of this study was to analyze the quality characteristics of tempe with packaging using klobot (corn husk) on four main parameters are protein content, moisture content, shelf life, and organoleptic properties. This study used a completely randomized design with three treatments and three repetitions, namely banana leaf packaging, plastic packaging, and klobot packaging. Based on the results obtained, the use of the type of packaging has a significant effect on the 95% significance level on the physicochemical characteristics (protein and moisture content). Tempeh wrapped in klobot has a protein content of 23,87 ± 1,17 (%) and a moisture content of 51,58 ± 0,30 (%). This value is in accordance with Indonesian National Standard 3144: 2015 that the protein content of soybean tempeh is at least 15% (w/w) and the moisture content of soybean tempeh is a maximum of 65%. Next, the shelf-life analysis showed that tempeh wrapped in klobot had a shelf life of 5 days with a slight tempeh texture. Then based on the result of the organoleptic test, variation of treatment has no significant effect at the 95% significance level on organoleptic characteristics of color, flavor, texture, taste and significantly affects overall preference organoleptic characteristics. Keywords: Klobot, packaging, quality characteristics, tempeh ABSTRAK Tempe merupakan makanan olahan yang dibuat dari kacang kedelai hasil fermentasi menggunakan kapang Rhizopus oryzae atau Rhizopus oligosporus yang memiliki kandungan gizi utama yaitu protein sebesar 56%. Tempe yang berkualitas memiliki karakteristik yaitu berbentuk kompak, berwarna putih serta memiliki aroma khas tempe. Pada umumnya tempe dikemas dengan menggunakan daun pisang dan plastik. Jenis kemasan pada tempe dapat mempengaruhi karakteristik mutu tempe. Tujuan penelitian ini untuk menganalisis karakteristik mutu tempe dengan pengemasan menggunakan klobot (kulit jagung) terhadap empat parameter utama yaitu kadar protein, kadar air, umur simpan dan sifat organoleptik. Penelitian ini menggunakan rancangan acak lengkap dengan tiga perlakukan dan tiga kali pengulangan yaitu kemasan daun pisang, kemasan plastik, dan kemasan klobot. Berdasarkan hasil yang diperoleh penggunaan jenis pengemas berpengaruh nyata pada taraf signifikansi 95% terhadap karakteristik fisikokimia (kadar protein dan air). Tempe yang dibungkus dengan klobot memiliki kadar protein sebesar 23,87 ± 1,17 (%) dan kadar air sebesar 51,58 ± 0,30 (%). Nilai tersebut sesuai dengan dengan Standar Nasional Indonesia 3144: 2015 bahwa kadar protein tempe kedelai minimal 15% (b/b) dan kadar air tempe kedelai maksimal 65%. Selanjutnya pada analisis umur simpan menunjukkan bahwa tempe yang dibungkus klobot memiliki daya simpan 5 hari dengan tekstur tempe yang sedikit lunak. Kemudian berdasarkan hasil uji organoleptik, variasi perlakuan tidak berpengaruh nyata pada taraf signifikansi 95% terhadap karakteristik organoleptik warna, aroma, tekstur, rasa dan berpengaruh nyata terhadap karakteristik organoleptik kesukaan secara keseluruhan. Kata Kunci: Karakteristik mutu; kemasan; klobot; tempe
APA, Harvard, Vancouver, ISO, and other styles
3

Setiawan, David, Hazra Yuvendius, and Elvira Zondra. "Pelatihan Pembuatan Nugget Tempe bagi Majelis Taklim Al-Hidayah Kelurahan Limbungan." COMSEP: Jurnal Pengabdian Kepada Masyarakat 2, no. 1 (March 30, 2021): 58–64. http://dx.doi.org/10.54951/comsep.v2i1.47.

Full text
Abstract:
Tempe is a food that is familiar and commonly found in our country, so that the raw material for tempeh is easily found in markets and stalls around our homes. In the presentation, sometimes fried tempeh, some even innovate so that the appearance of tempeh is attractive and the feeling of wanting to enjoy it from its shape and packaging. One of the innovations to make tempeh dishes interesting to enjoy is the tempeh nuggets. Tempeh nuggets are almost the same as meat nuggets, but the raw material used to replace meat is tempeh so that tempeh nuggets are cheaper, nutritious and taste no less satisfying than meat nuggets. In this service, the team provided training for majelis taklim women to make tempe nuggets, from the training carried out, the enthusiasm of the participants was quite high, it was evident that there were many questions and the desire to do it themselves in the process of making the tempe nuggets..
APA, Harvard, Vancouver, ISO, and other styles
4

Yudo, Eko, and Ariyanto Ariyanto. "PkM MESIN PEMOTONG TEMPE BAGI KELOMPOK USAHA PENGRAJIN KERIPIK TEMPE PELANGI." Jurnal Pengabdian Masyarakat Polmanbabel 1, no. 02 (September 27, 2021): 63–68. http://dx.doi.org/10.33504/dulang.v1i02.159.

Full text
Abstract:
Tempe is a typical Indonesian food with various preparations. One of the products is tempe chips, which are also home-made. The purpose of applying technology for home processing for partners is to improve the quality and production capacity of tempe chips. The results of the survey on partners making tempeh chips, it was found that the problems that occurred in partners were that the process of cutting tempeh was still manual by using a kitchen knife to cut or slice tempeh. So it takes a long time and the results of the slices or pieces of tempeh produce thin and thick dissimilarities of tempeh pieces. The solution given is the technology of cutting or slicing tempeh to make it easier to cut tempeh with the same results from thickness and thinness. The cutting results obtained are an average of 2.58 seconds/cut with a thickness of 1 mm having a texture that is not broken/cracked. In the process of producing tempeh chips, the partner's business increased by 69%.
APA, Harvard, Vancouver, ISO, and other styles
5

Utari, Diah M., Rimbawan Rimbawan, Hadi Riyadi, Muhilal Muhilal, and Purwantyastuti Purwantyastuti. "Potensi Asam Amino pada Tempe untuk Memperbaiki Profil Lipid dan Diabetes Mellitus." Kesmas: National Public Health Journal 5, no. 4 (February 1, 2011): 166. http://dx.doi.org/10.21109/kesmas.v5i4.137.

Full text
Abstract:
Prevalensi penyakit degeneratif dari tahun ke tahun meningkat akibat perubahan gaya hidup, khususnya perubahan pola makan. Walaupun tempe sebagai makanan tradisional Indonesia yang banyak dikonsumsi masyarakat karena mudah diperoleh dan harga terjangkau, tidak banyakyang mengetahui manfaat tempe bagi kesehatan. Tempe lama dikenal sebagai sumber protein yang dikonsumsi oleh kalangan masyarakat berpenghasilan rendah. Kajian lebih mendalam mengenai kandungan gizi dan manfaat tempe dan bagi kesehatan, khusus sebagai pencegah penyakit degeneratif perlu dilakukan. Proses fermentasi kedelai menjadi tempe mengakibatkan perubahan zat gizi dan non gizi yang mengakibatkan manfaat tempe jauh lebih baik dibandingkan kedelai. Protein tempe lebih mudah di cerna tubuh, sedangkan asam amino arginin yang meningkat hampir dua kali lipat pada tempe, sangat tinggi manfaatnya bagi kesehatan terutama dalam memperbaiki profil lipid dan diabetes mellitus. Mempertimbangkan hal tersebut tempe dapat dipertimbangkan sebagai pangan fungsional yangbermanfaat bagi kesehatan.Kata kunci: Tempe, protein, arginin, profil lipid, diabetes mellitusAbstractDegenerative diseases prevalence had been arining over years. One of the causes is the life style changes including eating pattern. Tempeh, an Indonesian soybean traditionally fermented food, was known and consumed by almost all Indonesian people. However, only a few know the health benefit of tempeh. Tempeh was also welknown and cheap protein source food affordable for the poor. Hence, there is a need to explore the nutritious content of tempeh and health benefit of it deeper such as in preventing degenerative diseases. Fermentation process of soybean to becometempeh had improved nutrient and non-nutrient contents that make tempeh better than soybean. Tempeh protein is more digestible than soybean and the arginine content increases twice, that could improve lipid profile and diabetes mellitus. Tempeh could be considered as functional food having health benefit.Key words: Tempeh, protein, arginine, lipid profile, diabetes mellitus
APA, Harvard, Vancouver, ISO, and other styles
6

Harahap, Rasyid Hanafi, Zulkifli Lubis, and Jamaran Kaban. "Komponen Flavor Volatil Tempe yang Dibungkus dengan Daun Pisang dan Plastik." Agritech 38, no. 2 (July 30, 2018): 194. http://dx.doi.org/10.22146/agritech.24720.

Full text
Abstract:
The objective of the research was to identify volatile flavor compounds and odor description of tempeh wrapped with banana leaf and plastic fermented at different times. The research object was tempeh wrapped with banana leaf (TD) at 48 (TD1H), 72 (TD2H), and 96 hours (TD3H) fermented, and tempeh wrapped with plastic (TP) at 48 (TP1H), 72 (TP2H), and 96 hours (TP3H) fermented. Sample was extracted by SPME. GC-MS/O was used to identify volatile flavor compounds and odor description. The volatile flavor compound found in tempeh were group of ester, terpenoid, alcohol, aldehyde, ketone, furan and nitrogen containing compound. α-pinene was only found in tempeh wrapped with banana leaf, whereas piperazine, sec-butyl nitrite and (Z)-α-bisabolene were only found in tempeh wrapped with plastic. This revealed that there was difference flavor compound found in tempeh wrapped with banana leaf and tempeh wrapped with plastic. ABSTRAKPenelitian ini bertujuan untuk mengetahui komponen penyusun flavor volatil dan aroma tempe yang dibungkus daun pisang dan plastik pada waktu fermentasi yang berbeda-beda. Tempe yang digunakan sebagai objek penelitian adalah tempe yang dibungkus dengan daun pisang (TD) dengan waktu fermentasi 48 jam (TD1H), 72 jam (TD2H), dan 96 jam (TD3H) dan tempe yang dibungkus plastik (TP) dengan waktu fermentasi 48 jam (TP1H), 72 jam (TP2H), dan 96 jam (TP3H). Ekstraksi sampel tempe menggunakan HS-SPME. Analisis flavor dan deskripsi odor dilakukan dengan menggunakan GC-MS/O. Senyawa flavor tempe yang diperoleh adalah senyawa-senyawa dari golongan ester, terpenoid, alkohol, aldehid, keton, furan dan senyawa-senyawa yang mengandung nitrogen. α-pinen hanya ditemukan pada tempe yang dibungkus daun pisang, sedangkan piperazin, sec-butil nitrit dan (Z)-α-bisabolen hanya ditemukan pada tempe yang dibungkus plastik saja. Hal ini berarti ada perbedaan komponen penyusun senyawa flavor pada tempe yang dibungkus daun pisang dan plastik.
APA, Harvard, Vancouver, ISO, and other styles
7

Yudo, Eko, and Ariyanto Ariyanto. "PkM MESIN PENGIRIS KERIPIK TEMPE BAGI PENGRAJIN OLAHAN TEMPE DI DUSUN CUNGFO." Jurnal Pengabdian Masyarakat Polmanbabel 2, no. 02 (September 19, 2022): 82–87. http://dx.doi.org/10.33504/dulang.v2i02.214.

Full text
Abstract:
Tempe chips are processed snacks made from tempeh-based ingredients. Therefore, it can support the development of activities in the snack food home business sector, one of which is the flagship product, "Mbok De Tempe Chips" in the cunfo hamlet, Bukit Layang village, Bakam sub-district. There are problems that occur in the home industry for tempe mbok de chips, namely when the tempe slicing process is still manual using a kitchen knife as a tempe slicer. So it takes a long time and the results of the slices or pieces of tempeh produce thin and thick slices of tempeh. This community service (PkM) aims to overcome the problem of slicing tempeh that still uses a kitchen knife with a tempeh slicing machine to facilitate the slicing process. From the implementation method given in the form of a specific target from the implementation of this PkM, it was achieved well in terms of facilitating the process of slicing tempe chips with uniform slices of thickness and thinness of the tempe chips and increasing production yields so as to expand the results of sellers to increase the results and profits of people's income.
APA, Harvard, Vancouver, ISO, and other styles
8

Rahman, Reza Arif. "Kualitas Tempe Menggunakan Rhizopus microsporus TB23, R. microsporus TB32, dan R. microsporus TB55 yang Berasal dari Inokulum "Daun Waru"." Jurnal Aplikasi Teknologi Pangan 10, no. 1 (February 20, 2021): 202–7. http://dx.doi.org/10.17728/jatp.8487.

Full text
Abstract:
Rhizopus microsporus TB23, R. microsporus TB32, dan R. microsporus TB55 telah berhasil diisolasi dari inokulum "daun waru" terbukti dapat menghasilkan tempe dengan kualitas yang baik namun masih pada skala kecil di laboratorium. Oleh sebab itu, penelitian ini bertujuan untuk membandingkan kualitas tempe yang diproduksi dengan R. microsporus TB23, R. microsporus TB32, dan R. microsporus TB55 pada skala pengrajin tempe. Pembuatan tempe dilakukan di produsen tempe di Serpong-Tangerang. Pembuatan tempe dilakukan dengan menggunakan 300 g kedelai yang diinokulasi dengan R. microsporus TB23, R. microsporus TB32, R. microsporus TB55 dan inokulum komersial secara terpisah. Selanjutnya, uji organoleptik, pengukuran aktivitas antioksidan, analisis proksimat dilakukan terhadap setiap tempe yang berhasil diproduksi. Hasil penelitian ini menunjukkan bahwa cita rasa tempe menggunakan R. microsporus TB32 adalah yang paling disukai panelis. R. microsporus TB23, R. microsporus TB32, dan R. microsporus TB55 dapat menghasilkan tempe dengan kualitas yang sama dengan penelitian sebelumnya dan sesuai dengan syarat mutu tempe berdasarkan SNI 31144:2015 kecuali dalam hal warna. R. microsporus TB23, R. microsporus TB32, dan R. microsporus TB55 menghasilkan tempe berwarna kekuningan. Oleh sebab itu, informasi tentang warna kuning tersebut perlu dikaji lebih lanjut. Kesimpulannya, R. microsporus TB32 adalah inokulum yang paling baik untuk menghasilkan tempe dan dikembangkan sebagai inokulum tempe jika dibandingkan dengan R. microsporus TB23 dan R. microsporus TB55.Quality of Tempeh using Rhizopus microsporus TB23, R. microsporus TB32, and R. microsporus TB55 Originating from the "Waru Leaf" InoculumAbstractRhizopus microsporus TB23, R. microsporus TB32, and R. microsporus TB55 have been successfully isolated from the "hibiscus leaf" resulting good quality of tempeh but still on laboratory scale. Therefore, this study aims to compare the quality of tempeh produced with R. microsporus TB23, R. microsporus TB32, and R. microsporus TB55 from the "waru leaf" inoculum in small scale production. Tempe was made in a small scale tempe producer in Serpong-Tangerang. Tempeh was made from 300 g of soybeans. Each tempeh was inoculated with R. microsporus TB23, R. microsporus TB32, R. microsporus TB55 and commercial inoculum, respectively. Organoleptic test, measurement of antioxidant activity, and proximate analysis were carried out for each tempeh to analyze its quality. The results of this study indicate that the taste of tempeh produced by R. microsporus TB32 was the most preferred by panelists. R. microsporus TB23, R. microsporus TB32, and R. microsporus TB55 produced tempe with similar quality as previous studies and in accordance with SNI 31144: 2015 except color performance. R. microsporus TB23, R. microsporus TB32, and R. microsporus TB55 produced yellowish-colored tempeh. In conclusion, R. microsporus TB32 was better tempeh inoculum than R. microsporus TB23 and R. microsporus TB55.
APA, Harvard, Vancouver, ISO, and other styles
9

Yusuf Ismail Nakhoda, Aryuanto Soetedjo, and Pravasta Ongko S. "The Design Of Soybean Fermentation Process Equipment Using Temperature And Humidity Controls For Small Scale Tempe Production." JASTEN (Jurnal Aplikasi Sains Teknologi Nasional) 1, no. 1 (October 26, 2020): 14–18. http://dx.doi.org/10.36040/jasten.v1i1.3087.

Full text
Abstract:
In making tempeh, the fermentation process is an important process. The fermentation process of tempeh really determines the quality of the tempe produced. In the conventional method, the temperature and humidity in the tempe fermentation process are not regulated, so the fermentation results are strongly influenced by the weather. In general, the fermentation process for tempeh takes about one and a half days. With technological advances in electronics, temperature and humidity can be controlled according to the desired range. By utilizing temperature and humidity controllers in the tempe fermentation process, the time of making tempe can be accelerated without reducing the quality of the tempe produced. From the test results, it was found that the controller was able to maintain an average temperature of 37.63 0C, an average humidity of 57.46%, and was able to accelerate the fermentation process of tempeh within 24 hours with an average power consumption of 212.27 Watt and used to produce tempe for small scale tempe craftsmen.
APA, Harvard, Vancouver, ISO, and other styles
10

Kristanti, Dita, and Woro Setiaboma. "Physicochemical and Functional Properties of Composite Flours Based on Mocaf and Tempeh Flour for Making Cookies." IIUM Engineering Journal 23, no. 2 (July 4, 2022): 20–31. http://dx.doi.org/10.31436/iiumej.v23i2.2234.

Full text
Abstract:
Gluten and casein free cookie products are increasingly in demand by consumers. Gluten and casein free cookies were made using mocaf as a substitute for gluten-free flour and tempeh flour as a casein-free protein source. The characteristics of a good cookie composite flour made from mocaf and tempeh flour need to be known. The purpose of this study was to determine the physicochemical and functional properties of a cookie composite flour based on mocaf and tempeh flour. The composite flour was mixed by dry mixing. The composite flour formulations were: C0 (100% wheat flour); C1 (100% mocaf); C2 (75% mocaf and 25% tempeh flour); C3 (50% mocaf and 50% tempeh flour); C4 (25% mocaf and 75% tempeh flour) and C5 (100% tempeh flour). The results showed that addition of tempeh flour increased the ash, protein, fat, minerals, a* value, b* value, and water absorption capacity. The addition of tempeh flour was proven to reduce moisture content, carbohydrates, lightness, and whiteness index value. The cookie composite flour made from 75% mocaf and 25% tempeh flour had a gelatinization profile similar to 100% wheat flour, so this formula was recommended as a cookie composite flour. ABSTRAK: Produk kuki bebas gluten dan kasein semakin meningkat dalam permintaan pengguna. Kuki bebas gluten dan kasein dibuat menggunakan mocaf sebagai pengganti tepung bebas gluten dan tepung tempe sebagai sumber protein bebas kasein. Ciri-ciri tepung komposit biskut yang baik diperbuat daripada tepung mocaf dan tempeh perlu diketahui. Tujuan kajian ini adalah untuk menentukan sifat fizikokimia dan fungsian bagi tepung komposit biskut berasaskan tepung mocaf dan tempeh. Tepung komposit telah dicampur dengan adunan kering. Formulasi tepung komposit ialah C0 (100% tepung gandum); C1 (100% mocaf); C2 (75% mocaf dan 25% tepung tempeh); C3 (50% mocaf dan 50% tepung tempeh); C4 (25% mocaf dan 75% tepung tempeh) dan C5 (100% tepung tempeh). Hasil kajian menunjukkan penambahan tepung tempeh meningkatkan kadar abu, protein, lemak, mineral, nilai a*, nilai b*, dan kapasiti penyerapan air. Penambahan tepung tempeh terbukti dapat mengurangkan kandungan lembapan, karbohidrat, ringan, dan nilai indeks keputihan. Tepung komposit biskut yang diperbuat daripada 75% mocaf dan 25% tepung tempe mempunyai profil gelatinisasi yang serupa dengan 100% tepung gandum, jadi formula ini disyorkan sebagai tepung komposit biskut.
APA, Harvard, Vancouver, ISO, and other styles
More sources

Dissertations / Theses on the topic "Tempeh"

1

Feng, Xin-Mei. "Microbial dynamics during barley tempeh fermentation /." Uppsala : Swedish University of Agricultural Sciences, 2006. http://diss-epsilon.slu.se/archive/00001186/01/xmffin0-online.pdf.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Feng, Xinmei. "Microbial dynamics during barley tempeh fermentation /." Uppsala : Dept. of Microbiology, Swedish University of Agricultural Sciences, 2006. http://epsilon.slu.se/200659.pdf.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Sobotková, Markéta. "Nutriční a mikrobiologická charakterizace sojového sýru tempeh." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2018. http://www.nusl.cz/ntk/nusl-376881.

Full text
Abstract:
Tempeh belongs to the fermented probiotic soybean products. Tempeh is a valuable nutritional foodstuff due to its rich source of protein, content of unsaturated fatty acids essential for human and high amount of antioxidants. The theoretical part describes nutritional composition of tempeh and soybeans. In the thesis are discussed positive and negative effects of soy on human health. In the thesis were followed up changes in the nutritional components caused by the fermentation process and the action of microorganisms. The experimental part deals with the identification of microorganisms, which are contained in three types of tempeh. Microorganisms were detected using method polymerase chain reaction. DNA was isolated from the products by use phenol extraction, using magnetic microparticles F-kol 77ox and magnetic nanoparticles F79/L3 PLL. As part of the nutritional analysis changes in individual nutrients and other substances in soybeans after tempeh fermentation have been studied. In the chosen products total content of essential nutrients – carbohydrates, lipids and proteins were analyzed. Amount of antioxidants such as phenolics and flavonoids were analysed by UV-VIS spectrophotometry. Determination of vitamin E content which was analysed by HPLC and determination presence of fatty acids which was determined by GC was incorporated to this thesis.
APA, Harvard, Vancouver, ISO, and other styles
4

Garlock, Lori A. "The effect of various acidic solutions on the concentration of genistein in tempeh." Online version, 2000. http://www.uwstout.edu/lib/thesis/2000/2000garlockl.pdf.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Divya, Jagasia, and Ferrando Vanesa Zanzi. "Tempeh: a tempting potential vitamin B12 treat : An exploration of legumes and vitamin B12." Thesis, Uppsala universitet, Institutionen för kostvetenskap, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-255419.

Full text
Abstract:
Background: Legumes are beneficial for the environment, nutritious and coupled with various health benefits. However, they lack the essential vitamin B12 and a vitamin B12 deficiency can lead to hazardous health problems. Tempeh is a fermented legume product that has the potential of carrying vitamin B12. Aim: The aim of this thesis is to investigate consumers' awareness of vitamin B12 and explore the indications for the possibility to introduce tempeh - a fermented legume product. Method: A quantitative survey was carried out within four different areas of Stockholm using a clustering sample technique with 195 participants who were recruited outside supermarkets through convenience sampling. Results: The majority of the subjects had moderate consumption of legumes and was open to trying tempeh even though they had never heard about it. While their knowledge of vitamin B12 was limited, the biggest risk groups, vegans and the elderly, were aware that they were a risk group but only a minority of them knew the correct vitamin B12 food sources. Conclusion: The participants in this study had little knowledge about vitamin B12 food sources, deficiencies or risk groups. Since their legume consumption was regular and they were positive towards trying tempeh even though they had never heard about tempeh before, there is potential for it in the market. However, more studies are needed to research the bioavailability of vitamin B12 in tempeh even though new research gives hope that it can be a possibility.
APA, Harvard, Vancouver, ISO, and other styles
6

Ismoyo, Fenny. "Biochemical changes associated with Rhizopus fermentation of soybean." Thesis, McGill University, 1995. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=22743.

Full text
Abstract:
The conversion of soybeans to tempe is achieved through fermentation by Rhizopus. This fermentation process leads to hydrolysis of both proteins and lipids. The present work investigated certain biochemical changes which accompany the conversion of soybeans to tempe. The contents of non-protein nitrogen and free $ alpha$-amino nitrogen increased from 2.34 to 15.14%, and 2.03 to 5.22%, respectively after 48 h fermentation. SDS electrophoresis showed that a substantial quantity of the proteins in raw soybeans were hydrolysed by the Rhizopus to low molecular species (molecular weight $<$13,000 Daltons). Trypsin inhibitor activity found in tempe was lower than that of soybean and soaked soybean (an intermediate step in tempe preparation). The protein digestibilities of tempe and soaked soybean were higher than that of soybean. Reversed phase HPLC showed that the peptide separation profile of tempe was different from that of soybean and soaked soybean. The ESI/MS of the RP-HPLC fractions gave molecular weight of soybean peptides ranging from 1962 Da to 22,699 Da and tempe peptides ranging from 569 Da to 16,688 Da. The fatty acid compositions of tempe, soybean and soaked soybean were similar; relatively high levels of linoleic acid followed by oleic, linolenic and stearic acids were found. The acid values increased from 1.49 to 11.42 during the fermentation of soybeans. The total soluble carbohydrate contents of soybean, tempe and soaked soybean as well as the types and quantities of individual sugars were similar. The fermentation of soybean by Rhizopus had only a minor effect on the proximate composition of soybean; however, the soybean and fungal enzymes contributed primarily to changes in protein composition.
APA, Harvard, Vancouver, ISO, and other styles
7

Wickramasinghe, Niranjani Priyadarshani. "Nutritional Composition of (Australian Sweet Lupin) Natto and Tempeh: Effect of Source and Fermentation Time." Thesis, Curtin University, 2017. http://hdl.handle.net/20.500.11937/68287.

Full text
Abstract:
This PhD thesis describes the generation of lupin tempeh and natto from two sources of lupin; whole seed and dehulled seed. In this thesis I discuss the changes that occur in nutritional composition and functional attributes of lupin tempeh and natto as a function of fermentation time. I also present data of the in vitro bio- availability of nutrients from these sources.
APA, Harvard, Vancouver, ISO, and other styles
8

Borges, Cristiane Wing Chong. "Efeito das condições de preparo do tempeh de soja na bioconversão das isoflavonas glicosídicas em agliconas." Universidade Estadual de Londrina. Centro de Ciências Agrárias. Programa de Pós-Graduação em Ciência de Alimentos, 2013. http://www.bibliotecadigital.uel.br/document/?code=vtls000185164.

Full text
Abstract:
O tempeh é um alimento tradicional fermentado com elevado teor de proteína e elaborado a partir dos grãos de soja descascados, hidratados, cozidos e fermentados. O objetivo deste trabalho foi investigar o efeito dos diferentes tempos de hidratação, cozimento e fermentação dos grãos de soja com Rhizopus oligosporus durante a elaboração do tempeh na bioconversão das isoflavonas glicosídicas em agliconas aplicando o delineamento composto central (DCC) 2³ com três variáveis independentes e 3 níveis de variação totalizando 17 ensaios. Os grãos de soja cultivar BRS 267 foram hidratados por 6, 12 e 18 h, cozidos por 15, 30 e 45 min e fermentados com o fungo por 18, 24 e 30 h a 37°C. Os tempehs assim preparados foram avaliados quanto ao teor das diferentes formas de isoflavonas por cromatografia líquida de ultra eficiência (CLUE). Os grãos de soja triturados e desengordurados apresentaram os seguintes teores de isoflavonas glicosídicas: 48,33 mg de genistina 100 g-1 amostra 14,84 mg de daidzina 100 g-1 de amostra, malonil-glicosídicas: 157,67 mg de malonil-genistina 100 g-1 de amostra e 60,59 mg de malonil-daidzina 100 g-1 de amostra, as formas acetil-glicosídicas não foram detectadas e as agliconas foram de 8,80 mg de genisteína 100 g-1 de amostra. A forma aglicona daidzeína não foi detectada nos grãos, porém após o processo de obtenção do tempeh utilizando 18 h de hidratação dos grãos, 45 min de cozimento dos cotilédones e 18h de fermentação, o teor deste constituinte foi de 2,75 mg de daidzeína em 100 g de tempeh desengordurado. Enquanto que a forma aglicona genisteína após o processo de obtenção do tempeh utilizando 18 h de hidratação dos grãos, 45 min de cozimento dos cotilédones e 18 h de fermentação, o teor deste constituinte foi de 36,34 mg de genisteína em 100 g de tempeh desengordurado, indicando uma bioconversão de 4,2 vezes em relação ao teor inicial dos grãos de soja.
Tempeh is a traditional fermented soybean food with high protein and prepared from hulled grains, soaked, boiled and fermented. The aim of this study was to investigate the effect of different times of soaking, boiling and fermentation of soybeans grains with Rhizopus oligosporus during the preparation of tempeh in the bioconversion of isoflavone glucosides to aglycones using Central Composite Design (CCD) 2³ with 3 independent variables and 3 varying levels totalizing 17 experiments. The soybean grains of BRS 267 cultivar were hydrated in water for 6, 12 and 18 h, cooked in boiling water for 15, 30 and 45 min and fermented for 18, 24 and 30h at 37 °C with the Rhizopus oligosporus. The tempehs obtained were evaluated for isoflavones levels by Liquid Chromatography Ultra Efficiency (CLUE). The soybean BRS 267 cultivar showed the following levels of isoflavone: 48.33 mg of genistin 100g-1 of of sample, 14.84 mg of daidzin 100g-1 of sample, 157.67 mg of malonyl genistein 100g-1 of sample, 60.59 mg of malonyl-daidzin 100g-1 of sample, acetyl-glucoside (not detected) and the aglycones were 8.80 mg of genistein 100g-1 of sample. The daidzein was not detected in soybean grains and after the processing to production of tempeh with 18 h of soaking of grains, 45 min of cooking of cotiledons and 18 h of fermentation, the level was 2.75 mg of daidzeína 100 g-1 of lyofilized and defatted tempeh sample. After 18 h of soaking, 45 min of cooked and 18 h of fermentation, the content was 36.34 mg of genisteín 100 g-1 of lyofilized and defatted tempeh sample, indicating bioconversion of 4.2 times in relation to the initial content of the soybeans grains.
APA, Harvard, Vancouver, ISO, and other styles
9

Cruz, Ivone Lopes. "Desenvolvimento de um inóculo seguro, eficiente e padronizado para a produção de tempeh em pequena escala a partir de diferentes leguminosas." Master's thesis, ISA, 2014. http://hdl.handle.net/10400.5/6799.

Full text
Abstract:
Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia
Fermented foods from Eastern countries, based on crop fermentations are among the most desired by consumers for their nutrition value and potential as Functional foods and for their diversity and originality. Yet, these products are usually produced by spontaneous and poorly characterized fermentations under non-controlled conditions, which are not compatible with the high quality standards demanded by Western consumers. Tempeh is a popular Indonesian fermented food, originally based on soybean fermented by Rhizopus oligosporus. The objective of this work was to produce safer and effective Rhizopus oligosporus inocula and design standard procedures for safe and consistent tempeh production and conservation. Additionally new tempeh-like fermented products were also produced. Rhizopus oligosporus growth and inoculum preparation and inoculum concentration added to the crop, were optimized to obtain standard tempeh with the desired organoleptic properties. Adjustments on the production steps described for the traditional tempeh manufacture (soaking and fermentation parameters) were also made. Using the optimized procedures, a standard method for inocula and tempeh production was developed. Tempeh maintained its organoleptic properties when stored under vacuum in thermo sealed polypropylene bags and frozen until consumption. The production of several varieties of tempeh using different crops was accomplished under these conditions.
APA, Harvard, Vancouver, ISO, and other styles
10

Setiawan, Budhi [Verfasser]. "The effect of fermented soybean (tempeh) supplementation among active pulmonary tuberculosis patients with standard therapy in Indonesia / Budhi Setiawan." Gießen : Universitätsbibliothek, 2016. http://d-nb.info/1097168689/34.

Full text
APA, Harvard, Vancouver, ISO, and other styles
More sources

Books on the topic "Tempeh"

1

The tempeh cookbook. Summertown, TN: Book Pub. Co., 1989.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
2

The Book of Tempeh. S.l: Ten Speed Press, 2004.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
3

The book of tempeh. 2nd ed. New York: Harper & Row, 1985.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
4

Shurtleff, William. Tempeh production: A craft and technical manual. 2nd ed. Lafayette, CA: Soyfoods Center, 1986.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
5

William, Shurtleff. Bibliography of tempeh and tempeh products: 1416 references from 1815 to 1989. Lafayette, CA: Soyfoods Center, 1989.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
6

Feng, Xin-Mei. Microbial dynamics during barley tempeh fermentation. Uppsala: Swedish University of Agricultural Sciences, 2006.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
7

William, Shurtleff. History of tempeh, a fermented soyfood from Indonesia. Lafayette, CA: Soyfoods Center, 1985.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
8

Reu, J. C. De. Solid-substrate fermentation of soya beans to tempe: Process innovations and product characteristics. Wageningen?: s.n., 1995.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
9

Sapuan and Soetrisno Noer, eds. Bunga rampai tempe Indonesia. Cipinang Indah, Jakarta: Yayasan Tempe Indonesia, 1996.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
10

William, Shurtleff. Tempeh and tempeh products: Bibliography and sourcebook 1815 to 1993 : detailed information on 616 published documents (extensively annotated bibliography), 423 commercial tempeh products, 216 original interviews (many full text) and overviews, 247 unpublished and archival documents. Lafayette, CA, USA: Soyfoods Center, 1993.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
More sources

Book chapters on the topic "Tempeh"

1

Supriyanto, Yusaku Fujio, and Isao Hayakawa. "Statistical Characterization of Tempeh Starter from the Aroma Components of Soybean Tempeh." In Developments in Food Engineering, 522–24. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2674-2_167.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Wang, Hwa L. "Uses of Soybeans as Foods in the West with Emphasis on Tofu and Tempeh." In Plant Proteins: Applications, Biological Effects, and Chemistry, 45–60. Washington, DC: American Chemical Society, 1986. http://dx.doi.org/10.1021/bk-1986-0312.ch005.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

von Hesberg, Henner. "Temples and Temple Interiors." In A Companion to the Archaeology of Religion in the Ancient World, 320–32. Chichester, UK: John Wiley & Sons, Ltd, 2015. http://dx.doi.org/10.1002/9781118886809.ch24.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Talbot, G. "Chocolate temper." In Industrial Chocolate Manufacture and Use, 156–66. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2111-2_11.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Koulenti, Theodora, and Xenia Anastassiou-Hadjicharalambous. "Temper Tantrums." In Encyclopedia of Child Behavior and Development, 1472–73. Boston, MA: Springer US, 2011. http://dx.doi.org/10.1007/978-0-387-79061-9_2881.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Campbell, Daniel, Corey Ray-Subramanian, Winifred Schultz-Krohn, Kristen M. Powers, Renee Watling, Christoph U. Correll, Stephanie Bendiske, et al. "Temper Tantrum." In Encyclopedia of Autism Spectrum Disorders, 3077–78. New York, NY: Springer New York, 2013. http://dx.doi.org/10.1007/978-1-4419-1698-3_194.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Stabel, Aaron. "Temper Tantrum." In Encyclopedia of Autism Spectrum Disorders, 4776–77. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-319-91280-6_194.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Binder, Alwin. "„Amors Tempel“." In Goethe-Jahrbuch, 120–31. Stuttgart: J.B. Metzler, 2003. http://dx.doi.org/10.1007/978-3-476-02862-4_8.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Tambling, Jeremy. "Chapter 1: ‘The Tempter or the Tempted, Who Sins Most?’." In Histories of the Devil, 21–44. London: Palgrave Macmillan UK, 2016. http://dx.doi.org/10.1057/978-1-137-51832-3_2.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Hatch, Evelyn M. "‘Out of temper’." In Lewis Carroll, 119–20. London: Palgrave Macmillan UK, 1989. http://dx.doi.org/10.1007/978-1-349-08724-2_52.

Full text
APA, Harvard, Vancouver, ISO, and other styles

Conference papers on the topic "Tempeh"

1

Ahnan, Amadeus, Wida Winarno, and Marthin Nanere. "Can Tempeh be Greenly Marketed by the Indonesian Tempeh Movement (ITM)?" In Proceedings of the 1st Sampoerna University-AFBE International Conference, SU-AFBE 2018, 6-7 December 2018, Jakarta Indonesia. EAI, 2019. http://dx.doi.org/10.4108/eai.6-12-2018.2286267.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Abdullah, Noriham, Wan Saidatul Syida Wan Kamarudin, Normah Ismail, and Mohd Yusuf Maskat. "PHENOLIC ACIDS, FLAVONOIDS PROFILES AND ANTIOXIDANT ACTIVITY OF TEMPEH PROTEIN HYDROLYSATE PREPARED FROM SOYBEAN TEMPEH." In International Conference on Food Quality, Safety and Security. The International Institute of Knowledge Management (TIIKM), 2018. http://dx.doi.org/10.17501/foodqualss.2017.1105.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Saharudin, Novy Hapsari, Tita Aisyah, and Galuh Fajar Sunarto Putra. "IoT Based Fermentation Incubator for Automating UMKM Industry of Tempeh." In The 4th International Conference on Science and Technology Applications. Switzerland: Trans Tech Publications Ltd, 2023. http://dx.doi.org/10.4028/p-z6vqts.

Full text
Abstract:
Mukherjee and friends had written that the fermentation process of tempeh can increase the nutritional value, organoleptic properties, and digestibility of the product, as well as increase the bioavailability of proteins, carbohydrates, and lipids, in easily digestible sizes. Therefore, fermentation process needs more attention to produce best quality tempeh. In order to automate the industry process on making tempeh, the incubator for fermentation is designed to meet market needs so that it can be implemented by tempeh industry. The time required for the conventional tempeh fermentation process ranges from 24 hours to 40 hours and can be exacerbated by the transition season (uncertain temperature). The study aims to reduce human dependence on controlling temperature and humidity as well as shorten the time in the fermentation process and reduce failures in making tempeh by designing a tempeh incubator and applying the concept of the internet of things (IoT) using MCU32 Node and firebase as a real time database. To apply the IoT-based tempeh incubator, there are several discussions in this paper, namely control systems, temperature sensors, humidity sensors, android, Arduino Mega 2560 and IoT architecture. temperature and humidity sensors as leading devices that are in direct contact with real conditions using a DHT22 sensor which has 2 functions at once to read temperature and humidity then sent to Arduino Mega 2560 with C++ language as reference data to turn on/off (6 Fan 12 V Dc and 2 Spiral Heaters). This control process is configured fully automatically by the system. After going through the testing stages that the temperature and humidity control will work when the room temperature is below 31°C and above 33°C. From the results of testing the tempeh incubator, the average temperature is 31°C and humidity is 84.33% and the time required for tempeh fermentation is 20 hours, which is 4 hours faster than conventional process.
APA, Harvard, Vancouver, ISO, and other styles
4

Yuliani, Sri, Juniawati, Sri Widowati, Sri Usmiati, and Esty Suryana. "Environmentally Friendly Preparation of Tempeh from Indonesian Soybean with Dry Peeling Technique." In The 2nd International Conference on Technology for Sustainable Development. Switzerland: Trans Tech Publications Ltd, 2022. http://dx.doi.org/10.4028/p-6ghf46.

Full text
Abstract:
Soybean for tempeh preparation is generally peeled by wet milling of cooked soybean seeds. This technique is time consuming and requires a lot of water. Instead, peeling can be done by dry milling prior to cooking to save processing time and water usage. This research aims to evaluate the characteristics of tempeh prepared from local Indonesian soybean as influenced by peeling techniques. The characteristics of peeled and unpeeled-soybean were also evaluated. Characterization of tempeh was done on proximate composition, textural properties, color, and organoleptic acceptances. The proximate characteristics of tempeh made from dry-peeled and wet-peeled soybean had no significant differences. Tempeh prepared by dry peeling had a softer texture (1.79 N) than that prepared by wet peeling (2.04 N). The color of tempeh with dry-peeled soybean was lighter than that with wet-peeled soybean, both its outer and inner part. Tempeh prepared by dry peeling had a better sensory acceptance in chewiness (4.3) than that by wet peeling (3.0), and no differences in taste, cohesiveness, aroma, and color. These results provide an alternative of a more environmentally friendly tempeh preparation with a dry peeling technique.
APA, Harvard, Vancouver, ISO, and other styles
5

Maran, Gergorius Gena, Nadya Rizky Septaningrum, Raditya Wulandari, Rohmad Yudi Utomo, Adam Hermawan, and Edy Meiyanto. "The proliferative effect of tempeh in female ovariectomized rats." In 1ST INTERNATIONAL CONFERENCE ON BIOINFORMATICS, BIOTECHNOLOGY, AND BIOMEDICAL ENGINEERING (BIOMIC 2018). Author(s), 2019. http://dx.doi.org/10.1063/1.5098419.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Dewi Puspitasari Tirtaningtyas Gunawan Puteri, Maria, Laurensia Christli, Elisabeth Kartika Prabawati, and Abdullah Muzi Marpaung. "Development of Rice Porridge With Overripe Tempeh Extract for Infants." In Proceedings of the International Conference on Food, Agriculture and Natural Resources (FANRes 2018). Paris, France: Atlantis Press, 2018. http://dx.doi.org/10.2991/fanres-18.2018.39.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Tri Ajie, Firman, Adityo Wicaksono, Tommy Hendrix, and Muhammad Angwar. "Business Analysis on Sweet Condensed Tempeh as a Functional Food." In 2016 Global Conference on Business, Management and Entrepreneurship. Paris, France: Atlantis Press, 2016. http://dx.doi.org/10.2991/gcbme-16.2016.147.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Utami, Sri, and Kartika Eka Sari. "The Ecological Impact of Tempeh Industrial Center in Sanan Village." In International International Conference of Heritage & Culture in Integrated Rural-Urban Context (HUNIAN 2019). Paris, France: Atlantis Press, 2020. http://dx.doi.org/10.2991/aer.k.200729.007.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Hidayat, Shidiq Nur, Tri Rini Nuringtyas, and Kuwat Triyana. "Electronic Nose Coupled with Chemometrics for Monitoring of Tempeh Fermentation Process." In 2018 4th International Conference on Science and Technology (ICST). IEEE, 2018. http://dx.doi.org/10.1109/icstc.2018.8528580.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Putri, Ary Mauliva Hada, Joko Waluyo, and Arief Ameir Rahman Setiawan. "Carbon footprint analysis of modern and traditional tempeh production in Indonesia." In SolarPACES 2017: International Conference on Concentrating Solar Power and Chemical Energy Systems. Author(s), 2018. http://dx.doi.org/10.1063/1.5064296.

Full text
APA, Harvard, Vancouver, ISO, and other styles

Reports on the topic "Tempeh"

1

Harmayani, Eni. Indonesia tempe production supported by smart agriculture. Edited by Ria Ernunsari and Sara Phillips. Monash University, September 2022. http://dx.doi.org/10.54377/c6a8-a95c.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Hughes, Michael J., Bradley L. Campbell, William F. Belknap, and Timothy C. Smith. TEMPEST Level-0 Theory. Fort Belvoir, VA: Defense Technical Information Center, November 2011. http://dx.doi.org/10.21236/ada553545.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Rippon, Dan. Tempus Project - Final Report. Office of Scientific and Technical Information (OSTI), July 2021. http://dx.doi.org/10.2172/1899942.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Housen, Roger T. A Temple of Antiterrorism Strategy. Fort Belvoir, VA: Defense Technical Information Center, January 2002. http://dx.doi.org/10.21236/ada441710.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Swetz, Frank J. Sacred Mathematics: Japanese Temple Geometry. Washington, DC: The MAA Mathematical Sciences Digital Library, September 2008. http://dx.doi.org/10.4169/loci002864.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Vanni, Michelle, and Remi Zajac. The Temple Translator's Workstation Project. Fort Belvoir, VA: Defense Technical Information Center, January 1996. http://dx.doi.org/10.21236/ada460894.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Pritchard, Nigel D. Tempus Pro Patient Monitoring System. Fort Belvoir, VA: Defense Technical Information Center, April 2015. http://dx.doi.org/10.21236/ada615472.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Gil, Yolanda. Template Enhancement Through Knowledge Acquisition (TEMPLE). Fort Belvoir, VA: Defense Technical Information Center, September 2004. http://dx.doi.org/10.21236/ada427491.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

House, Christopher, and Jing Zhang. Layoffs, Lemons and Temps. Cambridge, MA: National Bureau of Economic Research, March 2012. http://dx.doi.org/10.3386/w17962.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Tillson, John C. Reducing the Impact of Tempo. Fort Belvoir, VA: Defense Technical Information Center, October 1999. http://dx.doi.org/10.21236/ada375113.

Full text
APA, Harvard, Vancouver, ISO, and other styles
You might also be interested in the extended bibliographies on the topic 'Tempeh' for particular source types:
Journal articles Dissertations / Theses Books
We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!

To the bibliography