Nowadays, overconsumption of junk food and sedentary lifestyle lead to the development of various diseases. Legumes intake has been known to support one’s health since it’s contain various nutrients and bioactive compounds that’s beneficial for health. One of the most consumed legumes is soybean. In Indonesia, soybean usually consumed as tempe and tahu (tofu). Tempe contain numerous nutrients, for example carbohydrates, fats, proteins, minerals, dietary fibers, vitamins, and antioxidants. Therefore, tempe can be eaten as it is of added to other food or to create a new food product through diversification. This study aims to characterize the diversification product of tempe on antioxidant and nutritional content. The diversification products are tempe flour (TF), tempe meatball (TM), chocolate tempe (CT), tempe moringa (TM), and tempe onion (TO). The new products still have the same basic flavor as before, but the chemical tests show there are a number of flavonoid compounds increasing with highest concentration found in TF. In conclusion, TF can be use in the future for further diversification to create tempe-based food with high antioxidant content.
An overview of functional food trends from food combinations of several ingredients has been seen. Prediction of functional food through the realization of a combination of several foodstuffs, namely the combination of animal and vegetable ingredients and their relationship with fermented food continues to increase. In the pandemic era, people need healthy foods that are comprehensively contained in combination foods in one type of food. This has an impact on increasing the nutrients in it. According to functional food studies, it is said that if the food is a daily diet containing important nutrient sources, ie. protein, dietary fiber, probiotic bacteria, antioxidants, halal and good food. Currently, dietary changes are taking place, namely towards a more diverse diet. Changes in food consumption at the lowest level to the region to the global level must meet the criteria for healthy food and good for overall health. During the Cofid-19 period, people needed to make a switch to eating foods with complete nutrition, variety and health. During the last 8 months the implications of food for health have increased. Several types of functional food have been realized as a result of a combination of animal-plant complex foods and their micronutrient and antioxidant elements, such as milkfish and tempeh; meat with tempeh, wheat flour with tempeh. It turns out that the food products produced are preferred and have a trend that can be developed widely for now and in the future. The impact will be beneficial for business actors, agriculture, human health and the environment.
Tempe is a popular fermented food in Indonesia, one of the important things in the process of making tempeh is the tempe incubation container. The purpose of this study was to prove the quality of tempe products made using the tempe mold innovation suitable for production, to analyze the comparison between the quality of tempe products made using a tempe incubation tool and without using the tool. Experimental research with Completely Randomized Design (CRD), applying a tempe incubator and without using a tool as a control. Test methods used include testing water content, hygiene, number of mold colonies and protein content. Based on the results of the study, tempe products made using a tempe printer contain a moisture content of 51.4 - 56.2%, protein content 17.92 - 18.58%, the number of mold colonies 3.65 x 105 untill 4.08 x 105 cell/gr and negative Escherichia coli. Based on the results of the study, it was concluded that the tempe products made using the tempe mold innovation tool had met the biological and chemical quality standards based on SNI 3144:2015 and had an overall quality test result that was superior to the control.
Biodiesel as a renewable alternative energy produced from vegetable and animal oils can be used as a fuel for diesel engines. However, biodiesel has a high viscosity that affects the performance of the pump, thereby reducing diesel engine performance. One of the ways to overcome this problem is by preheating the fuel. The purpose of this study is to investigate fuel spray pattern and pump performance including capacity, head, and efficiency at various biodiesel/diesel blends (B0-B30) and preheating temperatures of B30 (30°C-70°C) at constant injection pressure. The results showed that pump performance decreased with increasing percentage of biodiesel. The weakest pump performance occurred at B30. Fuel spray pattern did not change too much, except for B30 where the spray angle decreased significantly. Better results were obtained when biodiesel blend of B30 was heated. The highest pump capacity and efficiency occurred at 50°C, while the highest pump head was at 70°C. At 60°C and 70°C, pump experienced an excessive vibration. Fuel spray angle also increased as the preheating temperature rises. The widest spray angle occurred at fuel preheating temperature of 70°C.
Teknologi pengeringan bahan pangan dalam menjaga kualitas makanan jadi daya tarik tersendiri bagi industri makanan. Tujuan dari penelitian ini adalah untuk mengetahui dsitribusi udara dan temperatur yang terjadi di dalam ruang pengering menggunakan simulasi Computational Fluid Dynamic (CFD). Pembuatan geometri ruang pengering telah dilakukan sebelumnya dengan menggunakan gambar rancangan 3D dengan bantuan software. Berbagai parameter untuk keperluan simulasi telah dimasukan. Hasilnya beberapa rak di dalam ruang pengering diketahui tidak teraliri udara dengan kecepatan merata sehingga dilakukan beberapa penyesuaian pada geometri ruang pengering. Setelah beberapa kali perubahan geometri, ditemukan geometri ruang pengering yang dapat mendistribusikan aliran udara dan panas dengan relatif merata. Aliran udara yang masuk ke ruang pengering berkecepatan 2 m/s berubah menjadi 1 m/s sampai 1,2 m/s ketika mengalir pada rak pengering. Sementara temperatur udara awal sebesar 50oC berhasil di distribusikan secara relatif merata pada rak pengering dengan temperatur berkisar 450C hingga 500C.
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