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Abstrak :
A study has been conducted to produce soygurt that contain factor-2 isoflavone (6,7,4’- trihydroxy isoflavone), derivat of tempe milk, which was inoculated with Lactobacillus plantarum bacteria. This research consisted of three stages: first was the production of tempe, second was the production of tempe’s milk, and third was the production of soygurt. The production of tempe used single culture of Rhizopus oligosporus and mix culture of Rhizopus stolonifer, Rhizopus oryzae, Rhizopus oligosporus and Rhizopus arrhizus. Protein and lipid content from single culture tempe was 17,28% & 3,92%, whereas in mix culture tempe was 17,24% & 3,96%; in tempe milk using single culture was 3,89% & 2,78%, whereas in mix culture produced 3,79% & 2,58%. Inoculum of Lactobacillus plantarum bacteria in variation of 5%, 7,5%, 10%, 12.5% and 15% v/v in tempe milk were optimized. The measured parameter were pH and formation rate of lactic acid. The best inoculums was 5% v/v. Organoleptic test showed that the best soygurt was soygurt from tempe milk fermentated with single inoculums followed by inoculation with L.plantarum. Protein and lipid content was 3,98% and 2,70%. Thin Layer Chromatography test showed that soygurt contain factor-2 isoflavone useful as antioxidant, antihaemolitic, and antifungi..

Abstrak :
Rapidly development of biotechnology, hoped can make better life. Processing a substance to other substance with microorganism work is include at simple biotechnology, for example fermentation technology that change proteins at soybeans to amino acid with microorganism work that is fungus, especially Rhizopus sp. and Mucor sp. Fermentation technology can be applied in Biology education as a scientific work. This laboratory work can be integrated with proofing proteins content on tempe and identifications fungus that present on tempe, so that student can get full topic. Two conclusion from this research: (1) unification between producing tempe, proofing proteins content on tempe, and identifications fungus that present on tempe, as a scientific work can be grow students scientific attitude, and (2) there are have positive correlate between scientific attitude and learn result, although in low level correlate.

Abstrak :
Tempe bacem is a kind of tempe product that has spicy and sweet taste. The shelf of this product is very short, i.e. one day at room temperature. The objective of this research is to increase tempe bacem's shelf life ...

Abstrak :
Untuk menyesuaikan diri secara aktif dengan ling_kungan yang dihadapinya, seorang individu akan mengacu pada pengetahuan kebudayaanyang mengandung serangkaian kategorisasi-kategorisasi dan model-model yang mencakup aturan-aturan, petunjuk-petunjuk, resep-resep, rencana-rencana, dan strategi-strategi. Pengetahuan kebudayaan yang diperoleh seorang indi_vidu sejak lahir mendominasi sikap dan pola tingkah laku_nya, karena is merupakan abstraksi pengalaman dalam kehidupan sosial, termasuk pengalaman-pengalaman yang diper_ aleh melalui pendidikan formal maupun terutama melalui pendidikan nonformal dalam kehidupan sehari-hari. Dengan demikian, sempit luasnya cakrawala kebudayaan seseorang tidaklah bebas dari pengaruh pengalaman yang dipunyainya sebagai warga masyarakatnya, dan tidaklah berbeda jauh dari kebudayaan yang didukung segenap warga masyarakat dimana dia dibesarkan. Pengetahuan yang is miliki itu akan berfungsi sebagai kerangka acuan dalam bersikap maupun bertindak. Sebab, seseorang akan memilih alternatif-alter_natif pengetahuan yang is kuasai dalam menghadapi peristi_wa, bends, manusia, dan makhluk lain yang ada di lingkung_annya.

Abstrak :
ABSTRAK
Penelitian bertujuan untuk mengetahui pengaruh konsumsi biskuit tempe kurma terhadap perubahan status gizi balita umur 12 ? 59 bulan. Penelitian ini merupakan penelitian single blind dengan desain kuasi ekperimental. Pemilihan sampel dengan cara non-random sampling, dimana 13 orang balita sebagai kelompok perlakuan dan 16 orang balita lainnya sebagai kelompok kontrol. Kelompok perlakuan adalah balita yang menerima 50 gr biskuit tempe kurma, sedangkan kelompok kontrol menerima 50 gr biskuit plain selama 4 minggu. Hasil penelitian menunjukan perubahan status gizi dan berat badan kelompok perlakuan lebih tinggi dibandingkan dengan kelompok kontrol. Untuk selanjutnya, biskuit tempe kurma dapat dipertimbangkan sebagai alternatif makanan dalam PMT-P.

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ABSTRAK
The objective of this study was to understand the effect of tempe-dates biscuit consumption on the nutritional status change of 12 ? 59 months children. This study was a single blind study with quasy eksperimental design. Samples were chose by non random sampling, which 13 children as intervention group and 16 children as control group. Intervention group received 50 gr of tempe-date biscuits while control group received 50 gr plain biscuits for 4 weeks. The result of this study showed that the change of nutritional status and body weight status in intervention group were higher than the control group. In the future, the tempe-date biscuits can be considered as an alternative in PMT-P.