Ditemukan 1 dokumen yang sesuai dengan query
Tjahjadi Purwoko
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Thesis Supervisors: Dr. Suyanto Pawiroharsono; Prof. Dr. Indrawati Gandjar
SUMMARY
Food deterioration is often due to lipid oxidation, excluding bacterial and
enzymatic spoilage. The end-products of lipid oxidation, such as aldehydes,
ketones, and alcohols are responsible for unacceptable off-tiavors and off-
odors in food. Lipid oxidation can be inhibited by antioxidants.
Soybean tempe is the most popular indigenous fermented food in
Indonesia. Soybeans are known to contain isotiavones. Four major forms are
known respectively as acetylglycosides, malonylglycosides, glycosides, and
aglycones.
Tempe were produced from soybean ...
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Universitas Indonesia, 2001
T5748
UI - Tesis Membership Universitas Indonesia Library
