APPLICATION OF QUICK TEMPEH TECHOLOGY IN Page 63 of 94 ACCELERATING THE PRODUCTION TIME OF OVERRIPE TEMPEH
Stefani Djunaidi REFERENCES
Ahmad, R., Baharum, S., Bunawan, H., Lee, M., Noor, N., Rohani, E., Ilias, N. and Zin, N. (2014). Volatile Profiling of Aromatic Traditional Medicinal Plant, Polygonum minus in Different Tissues and Its Biological Activities. Molecules, 19(11), pp.19220-19242.
Barus, T., Suwanto, A., Tri Wahyudi, A. and Wijaya, H. (2008). Role of Bacteria in Tempe Bitter Taste Formation: Microbiological and Molecular Biological Analysis Based on 16S rRNA Gene. Microbiology Indonesia, 2(1), pp.17-21.
Blagojev, N., Škrinjar, M., Veskovic-Moracanin, S. and Šošo, V. (2012). Control of mould growth and mycotoxin production by lactic acid bacteria metabolites.
[online] ResearchGate. Available at:
https://www.researchgate.net/publication/287564313_Control_of_mould_growth _and_mycotoxin_production_by_lactic_acid_bacteria_metabolite [Accessed 15 Feb. 2016].
Broach, J. (2012). Nutritional Control of Growth and Development in Yeast. Genetics, 192(1), pp.73-105.
de Reu, J., Marcel ten Wolde, R., de Groot, J., Nout, M., Rombouts, F. and Gruppen, H. (1995). Protein Hydrolysis during Soybean Tempe Fermentation with Rhizopus oligosporus. J. Agric. Food Chem., 43(8), pp.2235-2239.
Dewi, R. and Saefuddin, (2011). Isolasi Rhizops oligosporus Pada Beberapa Inokulum Tempe Di Kabupaten Banyumas. Molekul, 6(2), pp.97-104.
Dwinaningsih, E. (2010). Karakterisasi Sensori Tempe Dengan Variasi Bahan Baku Kedelai/Beras dan Penambahan Angka Serta Variasi Lama Fermentasi.
Universitas Sebelas Maret.
APPLICATION OF QUICK TEMPEH TECHOLOGY IN Page 64 of 94 ACCELERATING THE PRODUCTION TIME OF OVERRIPE TEMPEH
Stefani Djunaidi Efriwati, and Nuraida, L. (2013). Effect of Two Production Methods on
Macronutrient and Isoflavone-aglycone Composition in Tempeh Produced by Household Industries. 4(2), pp.69-73.
Farnworth, E. (2008). Handbook of fermented functional foods. Boca Raton: CRC Press.
Feng, X., Eriksson, A. and Schnürer, J. (2005). Growth of lactic acid bacteria and Rhizopus oligosporus during barley tempeh fermentation. International Journal of Food Microbiology, 104(3), pp.249-256.
Feng, X., Olsson, J., Swanberg, M., Schnürer, J. and Rönnow, D. (2007). Image analysis for monitoring the barley tempeh fermentation process. Journal of Applied Microbiology, 103(4), pp.1113-1121.
Halász, A. (2009). Lactic Acid Bacteria. Food Quality and Standards, III, pp.70-82.
Handoyo, T. and Morita, N. (2006). Structural and Functional Properties of Fermented Soybean (Tempeh) by Using Rhizopus oligosporus. International Journal of Food Properties, 9(2), pp.347-355.
Hassanein, T., Prabawati, E. and Gunawan-Puteri, M. (2015). Analysis of Chemical and Microbial Changes During Storage of Overripe Tempeh Powder as Seasoning Material. International Journal of Science and Engineering (IJSE), 8(2), pp.131- 134.
Hidayat, N., Masdiana, C., Padaga, and Suhartini, S. (2006). Mikrobiologi Industri.
Kato, H., Rhue, M. and Nishimura, T. (1989). Role of free amino acids and peptides in food taste. ACS Symposium series-American, pp.158-174.
Moreno, M., Leisner, J., Tee, L., Ley, C., Radu, S., Rusul, G., Vancanneyt, M. and De Vuyst, L. (2002). Microbial analysis of Malaysian tempeh, and characterization of two bacteriocins produced by isolates of Enterococcus faecium. J Appl Microbiol, 92(1), pp.147-157.
APPLICATION OF QUICK TEMPEH TECHOLOGY IN Page 65 of 94 ACCELERATING THE PRODUCTION TIME OF OVERRIPE TEMPEH
Stefani Djunaidi Mursito, E. (2015). Development of Vegetarian Paste Condiment with Overripe
Tempeh as Base Ingredients. Swiss German University.
Nout, M. and Kiers, J. (2005). Tempe fermentation, innovation and functionality:
update into the third millenium. J Appl Microbiol, 98(4), pp.789-805.
Nurdini, A., Nuraida, L., Suwanto, A. and Suliantari, (2015). Microbial growth dynamics during tempe fermentation in two different home industries. International Food Research Journal, 22(4), pp.166-1674.
Oktavia, A. (2012). Studi Pembuatan Tepung Formula Tempe. Hasanuddin University.
Pagarra, H. (2011). The Effect Of Boiling Time On Protein Content Of Cowpea Tempe ( Vigna unguiculata ). Bionature, 12, pp.15-20.
Pratiwi, Y., Waluyo, S., Warji, and Tamrin, (2013). PENGARUH SUHU PERENDAMAN TERHADAP KOEFISIEN DIFUSI AIR DAN SIFAT FISIK KEDELAI (Glycine max Merill).Jurnal Teknik Pertanian Lampung, 2(2), pp.59- 66.
Utama, Q. (2014). Implementasi dan analisis keuntungan teknologi back-slopping pada pembuatan “ quick tempeh ” skala in dustri rumah tangga. Bogor Agricultural University.
Sadasivam, S. and Manickam, A. (1996). Biochemical methods. New Delhi: New Age International.
Seumahu, C., Suwanto, A., Rusmana, I. and Solihin, D. (2013). Bacterial and Fungal Communities in Tempeh as Reveal by Amplified Ribosomal Intergenic Sequence Analysis. HAYATI Journal of Biosciences, 20(2), pp.65-71.
Shurtleff, W. and Aoyagi, A. (1985). History of tempeh, a fermented soyfood from Indonesia. Lafayette, CA: Soyfoods Center.
APPLICATION OF QUICK TEMPEH TECHOLOGY IN Page 66 of 94 ACCELERATING THE PRODUCTION TIME OF OVERRIPE TEMPEH
Stefani Djunaidi Shurtleff, W. and Aoyagi, A. (2007). History of Tempeh. [online] Available at:
http://luk.staff.ugm.ac.id/itd/artikel/Shurtleff-Aoyagi-HistoryOfTempeh.pdf [Accessed 25 May 2016].
Utami, R., Wijaya, C. and Lioe, H. (2016). Taste of Water-Soluble Extracts Obtained from Over-Fermented Tempe. International Journal of Food Properties, 19(9), pp.2063-2073.
Wijaya, C. (2014). SOLUSI MASALAH MUTU, LINGKUNGAN DAN EKONOMI DENGAN TEKNOLOGI TEMPE CEPAT. jkebijakan, 1(2), p.67.
Yudianto, M. (1997). Pemilihan kondisi proses pembuatan dan karakterisasi tepung
“tempe bosok”.. Gadja Mada University.
