(DROP-REVIEW ARTICLE) Valorization of Jack Bean as Raw Material for Indonesian Traditional Food Tempeh and Its Functional Properties
Penulis/Author
Dr. Andriati Ningrum, S.T.P., M.Agr. (1); Prof. Dr. Ir. Sri Anggrahini, M.S. (2); Dr. Widiastuti Setyaningsih, S.T.P., M.Sc. (3)
Tanggal/Date
2019
Kata Kunci/Keyword
Abstrak/Abstract
Jack bean is one of underutilized legume. In Indonesia jack bean tempeh is one traditional product from Indonesia, using jack bean tempeh as food ingredient. So far, scientific information on jack bean tempeh is scarce and thus this article aims to document the updated knowledge of jack bean tempeh. Tempeh is a sliceable, cake-like product made of dehulled cooked jack bean, penetrated and fermented by a mixed microbiota dominated by filamentous fungi. Jack bean as one type of pulses are a rich source of protein in the human diet and their consumption has been associated with the prevention of chronic diseases. The beneficial effect in human health has been related to their micronutrients, phytochemical bioactive compounds and recently BP (bioactive peptides)
Rumpun Ilmu
Ilmu Pangan
Bahasa Asli/Original Language
English
Level
Internasional
Status
Dokumen Karya
No
Judul
Tipe Dokumen
Aksi
1
valorization of jack bean.pdf
[PAK] Full Dokumen
2
BUKTI KORESPONDENSI DARI DIKTI-1 valorizationjackbeantemplate 300323.pdf
[PAK] Bukti Korespondensi Penulis
3
Valorization of Jack Bean as Raw Material for Indonesian Traditional Food Tempeh and Its Functional Properties.pdf
