Tempe Produk Fermentasi Tradional yang Bergizi  

Oleh:

Puspitasari, Rita Tri

Jenis: Article from Journal - ilmiah nasional - tidak terakreditasi DIKTI
Dalam koleksi: Widya: Majalah Ilmiah vol. 17 no. 180 (Sep. 2000), page 52.
Topik: bergizi; tempe; produk fermentasi tradisional

Ketersediaan

Perpustakaan Pusat (Semanggi) Nomor Panggil: MM47.16 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada

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Isi artikel

Tempe is formed through fermentation of soybean by molds such as Rhizopus Oilgoporus. An enzyme, which is produced by this mold, will catalyze processes within soybean to make it easily digestible in the body. From the study we found that protein in tempe is the highest among plant proteins, non-cholesterol, hypo cholesterolemic and a good source of lecithin. Tempe contains soluble fibers that can reduce blood glucose and easily digest food. Tempe is also a source of B-complex vitamins such as riboflavin, niacin, biotin, panthotenic acid, vitamin B6 and vitamin B12. Tempe also contains other nutrients such as iron, calcium, magnesium, zinc, phospor, cooper and manganese. In addition, this traditional fermented food can be used as anti diarrhea, anti-bacterial, antioxidant, low calorie and does not contain stracth and sugar.

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