A growing demand for sustainable, alternative protein sources that are nutrient‐dense, such
as microorganisms, and insects, has gradually evolved. When paired with effective …

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 …

Premium tempeh starter is a tempeh starter containing a mixed inoculum of Rhizopus
oligosporus and Saccharomyces cerevisiae. Previously, premium tempeh starter was made …

The study examined the impact of varying concentrations of Mosaccha inocula (0, 0.1, 0.2,
0.3, 0.4, and 0.5% w/w) on the chemical properties, sensory characteristics, and antibacterial …

Rizal S, Kustyawati ME, Murhadi, Amin M. 2023. The influence of inoculum types on the
chemical characteristics and β glucan content of tempe gembus. Biodiversitas 24: 793 …

Duck egg flour is a form of processed product from whole eggs through a drying process.
The production process influences egg flour's quality. Fermentation of egg flour before …

The combination of Saccharomyces cerevisiae and Rhizopus oligosporus liquid inoculum
has been successfully used to ferment soybeans into tempeh that contains β-glucan …

Nowadays, tempeh is consumed almost all over the world, but unfortunately, it is highly
perishable. Tempeh can be processed into soy sauce lasting up to 3 years to increase its …

Saccharomyces cerevisiae is a type of yeast that can synthesize beta glucan in its cell wall.
Beta-glucan can provide health effects, including preventing the occurrence of coronary …

The determination of protein content in food commonly uses the Kjeldahl method. This
method assumes the presence of total nitrogen. The Kjeldahl method is considered not only …