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Putri , Indi Desti Dwi
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Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Languange, Linguistic, Communication & Media Social Sciences Other

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Fermentasi Ampas Tahu Menjadi Tempe Gembus Pada Pabrik Pak Sugeng Putri , Indi Desti Dwi
Jurnal Kewirausahaan dan Bisnis Vol. 6 No. 1 (2024): Februari
Publisher : Universitas Dehasen Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/jkb.v6i1.251

Abstract

Tempe gembus is one of Indonesia's original fermented food products, which is obtained from the fermentation process of tofu pulp with Rhizopus spp. Tempe gembus is made from the overflow of tofu making, namely tofu pulp. Generally, tofu dregs are used as animal feed, but it turns out that the fermentation process of tofu dregs with Rhizopus spp. into tempeh has nutritional content of tempeh gembus, including unsaturated fats, carbohydrates, and proteins. Tempe gembus also contains bioactive isoflavone compounds, peptides that have antioxidant activity. Tempe gembus is a native Indonesian food made from the overflow of tofu making (tofu pulp) fermented using Rhizopus oligosporus fungus. The name gembus describes the physical state of tempeh/tempe texture which in Javanese means soft but has a fixed shape. Tempe gembus is widely consumed by the people of Central Java and Yogyakarta.
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