Effects of Pretreatment and Solid-State Fermentation on Tempeh Protein Content
نویسندگان
چکیده
In this study, the effect of pretreatment and solid-state fermentation (SSF) on tempeh protein content has been studied. Pretreatment SSF are important processes for producing high-quality tempeh. Based results analysis using a UV-Vis spectrophotometer at ?max = 540 nm, it is known that both cause reduced content. causes total (w/w) to decrease rapidly from 1.05% 0.82%, while dissolved 0.57% 0.11%. addition, increased pH 4.67 5.65, decreased water (%) 6.38 2.04.
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ژورنال
عنوان ژورنال: Oriental journal of chemistry
سال: 2021
ISSN: ['0970-020X', '2231-5039']
DOI: https://doi.org/10.13005/ojc/370106