Tempe merupakan bahan makanan hasil

Tempe merupakan bahan makanan hasil fermentasi kacang kedelai atau jenis kacang-kacangan lainnya menggunakan jamur Rhizopus oligosporus dan Rhizopus oryzae. Tempe umumnya dibuat secara tradisional dan 7 merupakan sumber protein nabati. Tempe mengandung berbagai nutrisi yang diperlukan oleh tubuh seperti protein, lemak, karbohidrat, dan mineral. Beberapa penelitian menunjukkan bahwa zat gizi tempe lebih mudah dicerna, diserap, dan dimanfaatkan tubuh. Hal ini dikarenakan kapang yang tumbuh pada kedelai menghidrolisis senyawa-senyawa kompleks menjadi senyawa sederhana yang mudah dicerna oleh manusia (Kasmidjo, 1990).
Tempe memiliki beberapa keunggulan dibandingkan kacang kedelai. Pada tempe, terdapat enzim-enzim pencernaan yang dihasilkan oleh kapang tempe selama proses fermentasi, sehingga protein, lemak dan karbohidrat menjadi lebih mudah dicerna. Kapang yang tumbuh pada tempe mampu menghasilkan enzim protease untuk menguraikan protein menjadi peptida dan asam amino bebas (Astawan, 2008).

Results (English) 1:

Tempeh is a fermented food ingredients are soy beans or other legumes type using the fungus Rhizopus oligosporus and Rhizopus oryzae. Tempe is generally made in traditional and vegetable protein source is 7. Tempeh contains various nutrients needed by the body such as protein, fat, carbohydrates, and minerals. Some research suggests that nutrients tempe more easily digested, absorbed, and utilized the body. This is due to the mold that grows on the hydrolysis of soy complex compounds into simpler compounds that are easily digested by humans (Kasmidjo, 1990).Tempe has some advantages over soy beans. In tempe, there are digestive enzymes produced by the mould tempe during the fermentation process, so that the protein, fat and carbohydrates into more digestible. Mold growing in tempe was able to produce the enzyme protease to elaborate the proteins into peptides and free amino acids (Astawan, 2008).

Results (English) 2:

Tempe is a food fermented soy beans or other legumes types using the fungus Rhizopus oligosporus and Rhizopus oryzae. Tempe is generally made ​​traditionally and 7 are a source of vegetable protein. Tempeh contains many nutrients needed by the body such as proteins, fats, carbohydrates, and minerals. Some research suggests that nutrients tempe more easily digested, absorbed, and utilized the body. This is because of mold that grows on hydrolyze soy complex compounds into simpler compounds that are easily digested by humans (Kasmidjo, 1990).
Tempe has several advantages compared to soybeans. In Tempe, there are digestive enzymes produced by fungi tempeh during the fermentation process, so that the protein, fat and carbohydrates into more easily digested. Mold that grows on tempe able to produce protease enzymes to break down proteins into peptides and free amino acids (Astawan, 2008).