Abstract:Mlanding tempeh is a non-soybean tempeh which made from ripe lamtoro (Leucaena leucocephala) seed. In Wonogiri, an area in Indonesia over fermented mlanding tempeh (OFMT) often used as seasoning for traditional food because it produced special taste. OFMT is dried to extend the shelf life. The objectives of the research was to study the physical characteristics, sensory evaluation, and amino acid content of powdered over fermented mlanding tempeh (POFMT). The drying of the OFMT used a cabinet dryer with the dr… Show more
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