Siti Nurul Fatimah, - (1998) Pengaruh Komplementasi Ampas Tahu Dengan Bekatul Beras, Bekatul Jagung, Terhadap Mutu Tempe Gembus Oleh Dua Jenis Rhizopus. Disertasi thesis, UNIVERSITAS AIRLANGGA.

Text (FULLTEXT) 71. DIS M 10 02 SITI NURUL FATIMAH.pdf Download (44MB)

Abstract

Tofu is a food product made from soybeans widely consumed in Indonesia. The production of tofu leaves a solid residue which still has some nutritive value albeit rather low. This residue is often further prosessed to produce another food product called " tempe gembus" a fermentation product of a mold of the genus Rhiropus. Tempe gembus is also widely consumed but since it is made from tofu residue, its nutritive value is also low. To increase its nutritive value and perhaps also its quality other products could be added such as rice or corn bran.

Actions (login required)

View Item