Tempeh is a fermented food made of mainly soybeans and is a nutritious, affordable, and
sustainable functional source of protein. Globally, tempeh is a widely accepted fermented …

For centuries, fermented soy foods have been dietary staples in Asia and, now, in response
to consumer demand, they are available throughout the world. Fermentation bestows unique …

Tempeh is an Indonesian traditional food made from fermented soybeans, which offers wide
culinary use in East Asian countries. Similar to all fermented foods, its preparation offers the …

To date, there has been no recent opinion that explores tempeh as a functional food that can
improve sports performance. Hence, this opinion article aims to elaborate on recent findings …

Plastic materials are the main food packaging material both in developed and developing
countries, because of their reliable ability to protect and transport food at lower costs …

Tempeh is a traditional fermented Indonesian food from white soybean. Tempe has better
nutritional value than non-fermented white soybean. The aim of this study was to extract …

This experiment was aimed at comparing the sensory, nutritional, and bioactive parameters
of tempe‐type products obtained from quinoa seeds by means of solid‐state fermentation …

In vivo studies on the hazards of deep-fried foods were commonly done by feeding used-or
heated-cooking oil to rats. The aim of this study was to determine the effect of feeding tempe …

Integrating scientific disciplines through a transdisciplinary approach is a pivotal component
of contemporary learning paradigms, fostering educational experiences that transcend …

Tempeh can be processed into a probiotic drink because it contains Lactic Acid Bacteria
(LAB), which are beneficial for the digestive system. A combination of dates and skim milk as …