2019
DOI: 10.1088/1755-1315/292/1/012055
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The Characteristics of Kerupuk Gembus

Abstract: Kerupuk gembus or soy pulp crackers is an innovated snack product made from tapioca flour combined with gembus, solid waste of tofu production. Gembus contains high fiber and protein useful for enhance the fiber and protein content of foods. The aim of the experiment was to determine the suitable composition of kerupuk gembus and the use of additives in the kerupuk production. Formulation used were modified on the gembus ratio and the additives use. In the physical characteristics of kerupuk gembus, it showed … Show more

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Cited by 9 publications
(6 citation statements)
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“…GL is used to evaluate the effect of carbohydrate consumption with food GI taken into account [21]. Food GL is classified into three categories: low GL (<10), medium GL (11)(12)(13)(14)(15)(16)(17)(18)(19), and high GL (>20) [3]. Cookies with 50% tempeh gembus flour substitution have the lowest GL rate, at 6.90%.…”
Section: Discussionmentioning
confidence: 99%
See 2 more Smart Citations
“…GL is used to evaluate the effect of carbohydrate consumption with food GI taken into account [21]. Food GL is classified into three categories: low GL (<10), medium GL (11)(12)(13)(14)(15)(16)(17)(18)(19), and high GL (>20) [3]. Cookies with 50% tempeh gembus flour substitution have the lowest GL rate, at 6.90%.…”
Section: Discussionmentioning
confidence: 99%
“…e higher the substitution of tempeh gembus flour, the higher the protein digestion rate. High protein digestion rate means that protein can get well hydrolyzed into amino acids, so the amount of amino acids that can get absorbed and used by the body is high, while the low-protein digestion rate means protein is hard to get hydrolyzed to amino acids (11)(12)(13)(14)(15)(16)(17)(18)(19), and high GL (>20). and that causes a low amount of amino acids to get absorbed and used by the body because most of it will get passed through the body with feces.…”
Section: Discussionmentioning
confidence: 99%
See 1 more Smart Citation
“…Protein digestibility illustrates the content of dissolved amino acids. Protein breakdown into amino acids by enzymes can increase protein digestibility [15]. However, tempeh gembus with added bromelain underwent enzymatic inactivation by heating to 100°C, a temperature actually results in a decrease in protein and amino acid digestibility.…”
Section: Protein Digestibilitymentioning
confidence: 99%
“…Tempeh gembus is usually eaten as a side dish or as a snack. [15]. Tempeh gembus is usually consumed after thorough cooking, typically involving heat.…”
Section: Introductionmentioning
confidence: 99%