Effect of different cooking methods on chemical composition, nutritional values and sensory properties of jack bean (Canavalia ensiformis) tempe
Penulis/Author
Fiametta Ayu Purwandari, S.T.P., M.Sc. (1); EMBUN DINI NUR ANNISA (2); AMITA TRI RACHMAWATI (3); Dyah Puspitasari (4); Rachma Wikandari, S.T.P., M.Biotech., Ph.D. (5); Dr. Widiastuti Setyaningsih, S.T.P., M.Sc. (6); Dr. Andriati Ningrum, S.T.P., M.Agr. (7); Prof. Dr. Ir. Sardjono, M.S. (8)
Tanggal/Date
20 2021
Kata Kunci/Keyword
Abstrak/Abstract
Having high protein content, jack bean is a promising resource for making tempe, a traditional fermented food commonly consumed in Indonesia. The current research aimed to investigate effect of different cooking methods (boiling, steaming, frying, and baking) on a chemical, nutritional, and sensory aspects of jack bean tempe. The results showed that steaming process could maintain protein and minerals contentas as well as the antioxidant activity. The boiling process significantly decreased the phytic acid content. The baking and frying process increased the fat content while reduced the protein content. For the sensory evaluation, the baked tempe obtained the highest score
Rumpun Ilmu
Teknologi Hasil Pertanian
Bahasa Asli/Original Language
English
Level
Internasional
Status
Dokumen Karya
No
Judul
Tipe Dokumen
Aksi
1
FR 2021 (Effect of different cooking methods on chemical composition__) Cek Similarity.pdf
