The Effect of Fermentation Time on Weight Loss, Protein Content, Organoleptic Tests on Winged Bean Tempeh (Psophocarpus tetragonolubus)

David Tulloh; Yunika Purwanti; Mohammad Jusuf Randi; Nurwati

doi:10.32585/jfap.v5i2.6994

The Effect of Fermentation Time on Weight Loss, Protein Content, Organoleptic Tests on Winged Bean Tempeh (Psophocarpus tetragonolubus)

Authors

David Tulloh
Yunika Purwanti
Mohammad Jusuf Randi
Nurwati

DOI:

https://doi.org/10.32585/jfap.v5i2.6994

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Published

2025-10-10

How to Cite

Tulloh, D., Purwanti, Y., Randi, M. J., & Nurwati. (2025). The Effect of Fermentation Time on Weight Loss, Protein Content, Organoleptic Tests on Winged Bean Tempeh (Psophocarpus tetragonolubus). Journal of Food and Agricultural Product, 301–309. https://doi.org/10.32585/jfap.v5i2.6994