@thesis{thesis,
		author={PUSPITA  YOHANA DITYA},
		title ={RESEARCH AND DEVELOPMENT
“Cowpea and Jack bean Tempeh”
(High in Protein, Calcium, Omega 6, and Carbohydrate content)},
		year={2018},
		url={http://repository.ottimmo.ac.id/243/},
		abstract={Tempeh (témpé) is a traditional soy product originating from Indonesia. It is made by
a nature culturing and controlled fermentation process that binds soybeans into a cake form. In
Indonesia especially on Java island, tempeh is a staple source of protein. Like tofu, tempeh is
made from soybeans, but it is a whole soybean product with different nutritional characteristics
and textural qualities. Tempeh begins with whole soybeans, which are softened by soaking,
and de-hulled, then partly cooked. A fermentation starter containing the spores of fungus
Rhizopus oligosporus or Rhizopus oryzae. The strarter culture contains beneficial bacteria that
produce vitamins such as B12. Tempeh?s fermentation process and its retention of the whole
bean give it a higher content of protein, dietary fiber, and vitamins.
In this study, is aimed to make tempeh with a higher nutrition especially in the protein amount.
The soybeans are changed with cowpeas and jack beans, which are qualified in legumes family.
In the other hand, cowpeas and jack beans has a similar texture to soybeans. Cowpeas are high
in protein contain, omega 3 fatty acids, iron. Also, jack beans are high in essentials amino acids,
and fiber. This product is good on preventing cancer, cholesterol problems, and cardio vascular.
Cowpeas and jack beans tempeh could be a better option for vegans.}
		}