DAYA TERIMA DAN KANDUNGAN ZAT GIZI FORMULA TEPUNG TEMPE DENGAN PENAMBAHAN SEMI REFINED CARRAGEENAN DAN BUBUK KAKAO
Abstract
Keywords
Full Text:
PDFReferences
Astuti, M., 1999. Tempe dan Ketersediaan Besi untuk Penanggulangan Anemi Besi. Di dalam Sapuan dan Noer Soetrisno, Bunga Rampai Tempe Indonesia, Yayasan Tempe Indonesia, Jakarta.
Badan Standarisasi Nasional, 1992. Standar Mutu Tempe Kedelai. SNI 01-3144-1992
Badan Standarisasi Nasional, 2009. Standar Mutu Susu Bubuk Coklat. SNI 3725:2009
Edwin R. Morris, David A. Rees, Geoffrey Robinson., 2004. Cation-specific aggregation of carrageenan helices: Domain model of polymer gel structure. Journal of Molecular Biology, Volume 138, Issue 2, Pages 349–362
Fahmitasari, Yoan., 2004. Pengaruh Penambahan Tepung Karagenan terhadap Karakteristik Sabun Mandi Cair. http://repository.ipb.ac.id/bitstream/handle/123456789/19459/C04yfa.pdf?sequence=1. Diakses tanggal 18 Juli 2012.
Ferdian, a., 2011. Pengaruh Bubuk Cokelat Fermentasi pada Yoghurt Susu Kambing menggunakan starter Streptococcus thermop Lactobacillus fermentum Thermophilus terhadap kadar air, keasaman dan Mikrobiologi. Skripsi. Fakultas peternakan universitas andalas.
Frauendorfer, F., and Peter Schieberle. 2008. Changes in Key Aroma Compounds of Criollo Cocoa Beans During Roasting. Journal of Agricultural and Food Chemistry. pp 10244–10251
Latifah, Syahruni, and Hadju V. 2001 Formula tepung tempe dan Kandungan Gizinya (The Tempe Formula and its nutrition contents). Makassar: Pusat Studi Pangan, Gizi, dan Kesehatan, 2001.
Murata, K., Ikehata, H. And Miyamoto, T. 1967, Studies on the Nutritional Value of Tempeh. Journal of Food Science, 32: 580–586.
Nout MJR, Kiers Jl., 2005. Tempe Fermentation, innovation, and functionality: update into the third millennium. App Environ Microbiol 98:789-805.
Prabawani, M., Satiawiharja, B., and Rungkat, F.Z., 2011. Development of Low Fat Coconut Milk (Cocos nucifera l) Added by Non-Fat Cocoa Powder (Theobroma cacao l). Skripsi. Institut Pertanian Bogor.
Sutomo, B., 2008. Cegah Anemia dengan Tempe. http://myhobbyblogs. com/food/files/2008/06/. Diakses tanggal 18 Juli 2012
Steinkraus, K. H., Hwa, Y. B., Van Buren, J. P., Provvidenti, M. I. and Hand, D. B. (1960), Studies on Tempeh - an Indonesian Fermented Soybean Food. Journal of Food Science, 25: 777–788
Widjanarko, 2008. Karagenan Penstabil Alami. http://simonbwidjanarko.wordpress.com/2008/07/08/karagenan-bahan-penstabil-alami/. Diakses tanggal 21 Juli 2012.
Winarno F.G., 1985. Tempe Making on VariousSubstrates. Di dalam: Asian Symposium on Non-Salted Soybean Fermentation Tsukuba.
Refbacks
- There are currently no refbacks.
View My Stats