2024
DOI: 10.1051/bioconf/20249601017
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The Effect of Banana Kepok Substitution on Soybean Tempe as a Food Rich in Carbohydrates and Protein

Rukmelia,
Astrina Nur Inayah,
Fitriani
et al.

Abstract: Tempe is a fermented food product made from soybeans. It is a traditional Indonesian food. To make tempe, soybeans are soaked, dehulled, and partially cooked. Afterward, a specific type of mold called Rhizopus oligosporus is added to the soybeans. Kepok bananas are a type of food that high in carbohydrates. This research aimed to determine the effect of kepok bananas on tempe's carbohydrate and protein content. This research used a Completely Randomized Design (CRD) method with 4 treatments and three replicati… Show more

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