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This document summarizes a study that evaluated the quality and sensory properties of tempeh made from lupin beans of various particle sizes as a potential substitute for soybeans. Tempeh samples were analyzed for moisture content, firmness, aroma, and mold growth over two days of fermentation. Sensory evaluation was also conducted. Results showed that tempeh made from whole lupin beans was similar in overall acceptability to soybean tempeh and was recommended as a potential soybean substitute for tempeh pr

Author

aldi

Language

EN