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dc.contributorBADAN LITBANGKES KEMENKESid-ID
dc.creatorHermana, Hermana; Balai Penelitian Gizi Unit Semboja, Bogor
dc.creatorSutedja, Sutedja; Fakultas Mekanisasi dan Teknologi Hasil Pertanian IPB
dc.date2012-11-20
dc.date.accessioned2019-12-17T00:53:37Z
dc.date.available2019-12-17T00:53:37Z
dc.identifierhttp://ejournal.litbang.depkes.go.id/index.php/pgm/article/view/2031
dc.identifier10.22435/pgm.v0i0.2031.
dc.identifier.urihttp://r2kn.litbang.kemkes.go.id:8080/handle/123456789/81290
dc.descriptionTjara baru pembuatan tempe. (The new method of preparing tempeh). Gizi Indonesia, 2 : 167, 1970. The new method of preparing tempeh involves dehulling of soybean by a burr mill, cooking in water up to the boiling point, soaking in the water used to boil for 22 hours, washing, and reboiling in fresh water. After draining, the beans were left to cool, followed by inoculation with tempeh mold inoculum and wrapping in cheese cloth for 24 hours. Fermentation for 14 to 16 hours were allowed after bagging the beans in perforated polyethylene film having pin-holes one in four square centimeters. Tempeh made by the new method was of milder aroma than traditional tempeh. The keeping quality was three days. On the third day the colour of tempeh remained white, changes in texture and aroma were slight. Dalam usaha untuk lebih mempopulerkan tempe, kami mencari cara pembuatan tempe yang: (1) sederhana, mudah dilakukan dengan kemungkinan gagal sekecil-kecilnya dan (2) menghasilkan tempe yang baik yang dapat disimpan lebih lama dari pada tempe tradisional.id-ID
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dc.languageid
dc.publisherPusat Penelitian dan Pengembangan Upaya Kesehatan Masyarakaten-US
dc.rightsProposed Creative Commons Copyright Notices1. Proposed Policy for Journals That Offer Open AccessAuthors who publish with this journal agree to the following terms:Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (SeeThe Effect of Open Access).Proposed Policy for Journals That Offer Delayed Open AccessAuthors who publish with this journal agree to the following terms:Authors retain copyright and grant the journal right of first publication, with the work [SPECIFY PERIOD OF TIME] after publication simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (SeeThe Effect of Open Access).
dc.sourcePenelitian Gizi dan Makanan (The Journal of Nutrition and Food Research); JILID 1 (1971)en-US
dc.sourceJurnal Penelitian Gizi dan Makanan; JILID 1 (1971)id-ID
dc.titleCARA BARU PEMBUATAN TEMPEid-ID
dc.typePeer-reviewed Articleen-US


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