Zobrazeno 1 - 10
of 102
pro vyhledávání: '"Made Astawan"'
Autor:
Made Astawan, Ayu Putri Gitanjali Prayudani, Muhammad Haekal, Tutik Wresdiyati, Ratnaningsih Eko Sardjono
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
IntroductionPrevious studies have shown that the velvet bean, an indigenous legume in Indonesia, possesses high protein content and bioactive compounds. However, the utilization of velvet beans in tempe production remains underexplored.MethodsThis st
Externí odkaz:
https://doaj.org/article/1fca2c384d00474b8eecb6993d98f9be
Autor:
Fahrul Nurkolis, Nurpudji Astuti Taslim, Dain Lee, Moon Nyeo Park, Seungjoon Moon, Hardinsyah Hardinsyah, Raymond Rubianto Tjandrawinata, Nelly Mayulu, Made Astawan, Trina Ekawati Tallei, Bonglee Kim
Publikováno v:
Antioxidants, Vol 13, Iss 6, p 632 (2024)
Breast cancer presents a significant global health challenge with rising incidence rates worldwide. Despite current efforts, it remains inadequately controlled. Functional foods, notably tempeh, have emerged as promising candidates for breast cancer
Externí odkaz:
https://doaj.org/article/9dd23f5d7f91482fadec5ca22277c351
Publikováno v:
Journal of Natural Resources and Environmental Management, Vol 12, Iss 3 (2022)
Pekarangan as one of the potential natural resources and closest to the family can be the right and strategic choice to be used in realizing family-scale food resiliency. The research was conducted in Transmigration area of East Lampung from Ju
Externí odkaz:
https://doaj.org/article/90ec762d7cd04a6ab18badd7b426ba5a
Publikováno v:
Frontiers in Environmental Science, Vol 10 (2022)
Pekarangan is a typical Indonesian home garden. This article aimed to look at biophysical conditions of pekarangan between Sundanese migrants and non-migrants. A total of 40 pekarangans in Selajambe and Ciomas Rahayu villages, West Java, were chosen
Externí odkaz:
https://doaj.org/article/e4d0637d96844622a6505012966fed15
Publikováno v:
Hayati Journal of Biosciences, Vol 28, Iss 2 (2021)
Tempe, an Indonesian traditional food, is a product of processed soybeans by fermentation. Both tempe and soybeans contain a variety of nutrients, such as isoflavone, Ca, P, and Mg that are important for bone health. This study aimed to observe the i
Externí odkaz:
https://doaj.org/article/a4167deb18c24db19c1aeb742ec3af6c
Autor:
Made Astawan, Inas Suci Rahmawati, Ananda Putri Cahyani, Tutik Wresdiyati, Sastia Prama Putri, Eiichiro Fukusaki
Publikováno v:
Hayati Journal of Biosciences, Vol 27, Iss 1 (2020)
This study was aimed to compare the chemical characteristics of tempe flour made from nongerminated soybean (NST) and germinated soybean (GST), especially on their capacity in preventing diabetes mellitus (DM). Soybeans were germinated for 20 hours i
Externí odkaz:
https://doaj.org/article/9d740ae9b0f1424fa5e13152f53bb880
Publikováno v:
Jurnal Teknologi dan Industri Pangan, Vol 26, Iss 2, Pp 155-162 (2015)
Tempe is a potential source of protein for 250 million people in Indonesia. Indonesian soybean demand reached 2.2 million tons per year, and 1.3 million tons of which are used for tempe production. Approximately 70% of the soybeans are imported from
Externí odkaz:
https://doaj.org/article/486ec7094f5b424faa8c0d9c0432da10
Publikováno v:
Metabolites, Vol 10, Iss 9, p 367 (2020)
Tempe is a fermented soybean food from Indonesia, made by inoculating Rhizopus spp. onto cooked and dehulled soybean. Tempe has been a part of Indonesian culture since the 16th century and is now produced globally as a highly nutritious plant-based f
Externí odkaz:
https://doaj.org/article/eccb455eb80b4373810af85da21aae31
Publikováno v:
Jurnal Veteriner, Vol 16, Iss 1, Pp 145-151 (2015)
High level of blood glucose is an indicator for diabetes mellitus (DM) condition. The condition iscaused by low level of insulin secretion or impairement of insulin receptor. The number of DM patientincreases every year. The World Health Organization
Externí odkaz:
https://doaj.org/article/7fed4e28446346b487c3a7fef04082ed
Autor:
Maryani Suwarno, Made Astawan, Tutik Wresdiyati, Sri Widowati, Siti Harnina Bintari, Mursyid .
Publikováno v:
Jurnal Veteriner, Vol 15, Iss 3, Pp 353-362 (2014)
The consumption need of soybean that reached up to 2,5-3 million tons per year has made Indonesiaimports this commodity 1,95 million tons from countries that adopt Genetically Modified (GM) soybean.Soybean utilization for tempe producers is about 50%
Externí odkaz:
https://doaj.org/article/9861aa0bfefd4a4da25a06b1d225f70d