Pengaruh konsumsi tempe kedelai grobogan terhadap profil serum, hematologi dan antioksidan tikus. Karakteristik fisikokimia dan sifat fungsional tempe yang dihasilkan dari berbagai varietas kedelai.

Apr: 39-52.Īstawan, M., Wresdiyati, T., Widowati. Pengaruh lama perkecambahan terhadap rendemen, kadar antosianin, vitaminE, dan aktivitas antioksidan kecambah kedelai hitam. Jul: 1-6.Īsropah, S., Nurrahman., Hersoelistyorini. Evidence-Based Complementary and Alternative Medicine. Antimicrobial and antioxidant activities of plants from northeast of mexico. Regional Standart for Tempe, Codex Stan 313R-2013.Īranda, R.S., Lopez, L.A.P., Arroyo, J.L., Garza, B.A.A., Torres, N.W. Official Method of Analysis of The Association of Official Analysis Chemist 19th Ed. Association of Official Analytical Chemist. TNG has the highest antioxidant capacity (IC50 value of 2109 ppm) which is significantly better than SG and SNG, but not significantly different from TG. TNG has the highest levels of isidlavone daidzein and genistein, which are 432, 8 and 707, 8 μg / g, respectively. The process of germination of soybean as a raw material and the addition of fermentation time had no significant effect (p> 0, 05) on the nutritional component, but had a significant effect (p <0, 05) on the isoflavone levels and antioxidant activity of fresh tempe flour and semangit tempe flour produced. Analysis carried out on all tempeh flour includes yield, proximate, crude fiber, antioxidants and isoflavones. Stage of the research include soybean germination process for 24 hours, making fresh tempe (48 hours fermentation), making semangit tempeh (120 hours fermentation), the process of making fresh tempe flour and semangit tempe flour. Purpose of t his study to determine the difference in chemical composition between fresh tempe flour from germination soybean (SG) and non-germination (SNG) and semangit tempe flour made from germination soybean (TG) and non-germination (TNG). Based on the fermentation time, tempeh is divided into fresh tempeh and semangit tempe. Tempe is a traditional food from Indonesian made from soybeans fermented with Rhizopus spp.

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