PERTANIKA PROCEEDINGS

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  Cornelia, M., & Kartika, N. (2022). Utilization of seaweed (Kappaphycus alvarezii) flour as filler in making tempeh nugget. Global Conference on Innovation in Science Technology Engineering and Mathematics, 1, 66–73. https://doi.org/https://doi.org/10.56573/gcistem.v1i.6
  
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  Diharmi, A., Fardiaz, D., & Andarwulan, N. (2019). Chemical and minerals composition of dried seaweed Eucheuma spinosum collected from Indonesia Coastal Sea Regions. International Journal of Oceans and Oceanography, 13(1), 65–71.
  
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  Fauzi, F., Alsuhendra, A., & Efrina, E. (2023). The effect of adding seaweed flour on acceptance of IR 64 cooked rice. Jurnal Mutu Pangan, 10(2), 84–92. https://doi.org/10.29244/jmpi.2023.10.2.84
  
  García-Gómez, B., Fernández-Canto, N., Vázquez-Odériz, M. L., Quiroga-García, M., Munoz-Ferreiro, N., & Romero-Rodríguez, M. A. (2022). Sensory descriptive analysis and hedonic consumer test for Galician type breads. Food Control, 134, 108765. https://doi.org/10.1016/j.foodcont.2021.108765
  
  Innis, S. M. (2016). Palmitic acid in early human development. Critical Reviews in Food Science and Nutrition, 56(12), 1952–1959. https://doi.org/10.1080/10408398.2015.1018045
  
  Iwada, M., Sumarto., & Dewita. (2021). The effect of seaweed (Eucheuma spinosum) fortification on the quality of pekdos. Berkala Perikanan Terubuk, 49(2), 1033–1041.
  
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  Kurniawan, R., & Managi, S. (2018). Economic growth and sustainable development in Indonesia : An assessment. Bulletin of Indonesian Economic Studies, 54(3), 339–361. https://doi.org/10.1080/00074918.2018.1450962
  
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  Kustyawati, M. E., Pratama, F., Saputra, D., & Wijaya, A. (2018). Viability of molds and bacteria in tempeh processed with supercritical carbon dioxides during storage. International Journal of Food Science, 208(1), 1–7. https://doi.org/10.1155/2018/8591015
  
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  Mîndrican, C. B. lonita, Ziani, K., Mitilelu, M., Oprea, E., Neacsu, S. M., Morosan, E., Dumitrescu, D. E., Rosca, A. C., Draganescu, D., & Negrei, C. (2022). Therapeutic benefits and dietary restrictions of fiber intake: A state of the art review. Nutrients, 14(2641), 1–29. https://doi.org/10.3390/nu14132641
  
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  Okolie, C. L., Rajendran, S. R. C. K., Udenigwe, C. C., Aryee, A. N. A., & Mason, B. (2017). Prospects of brown seaweed polysaccharides (BSP) as prebiotics and potential immunomodulators. Journal of Food Biochemistry, 12392, 1–12. https://doi.org/10.1111/jfbc.12392
  
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  Praveen, M. A., Parvathy, K. R. K., Balasubramanian, P., & Jayabalan, R. (2019). An overview of extraction and purification techniques of seaweed dietary fibers for immunomodulation on gut microbiota. Trends in Food Science & Technology, 92, 46–64. https://doi.org/10.1016/j.tifs.2019.08.011
  
  Purnamayati, L., & Kurniasih, R. A. (2020). Thermal degradation kinetic study of Pangasius fish oil. IOP Conference Series: Earth and Environmental Science, 530, 012012. https://doi.org/10.1088/1755-1315/530/1/012012
  
  Raposo, M. F. de J., Morais, A. M. M. B., & Morais, R. M. (2016). Emergent sources of prebiotics: Seaweeds and microalgae. Marine Drugs, 14(27), 1–27. https://doi.org/10.3390/md14020027
  
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  Rizal, S., Kustyawati, M. E., Suharyono, A. S., & Suyarto, V. A. (2022). Changes of nutritional composition of tempeh during fermentation with the addition of Saccharomyces cerevisiae. Biodiversitas, 23(3), 1553–1559. https://doi.org/10.13057/biodiv/d230345
  
  Romulo, A., & Surya, R. (2021). Tempe: A traditional fermented food of Indonesia and its health benefits. International Journal of Gastronomy and Food Science, 26, 100413. https://doi.org/10.1016/j.ijgfs.2021.100413
  
  Safia, W., Budiyanti, & Musrif. (2020). Nutrition and bioactive compound of seaweed (Euchema cottonii) with hanging raft method at different depths. Jurnal Pengolahan Hasil Perikanan Indonesia, 23(2), 261–271. https://doi.org/10.17844/jphpi.v23i2.29460
  
  Sagita, A., Sefrina, L. R., & Elvandari, M. (2023). Development of seaweed pudding (Eucheuma spinosum) with kelakai (Stenochlaena palustris) and papaya as snack alternative for the prevention of anemia. Journal of Functional Food and Nutraceutical, 5(1), 33–40. https://doi.org/10.33555/jffn.v5i1.107
  
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  Sofiana, M. S. J., Aritonang, A. B., Safitri, I., Helena, S., Nurdiansyah, S. I., Risko, Fadly, D., & Warsidah. (2020). Proximate, phytochemicals, total phenolic content and antioxidant activity of ethanolic extract of Eucheuma spinosum seaweed. Systematic Reviews in Pharmacy, 11(8), 228–232.
  
  Stévant, P., Ólafsdóttir, A., Déléris, P., Dumay, J., Fleurence, J., Ingadottir, B., Jonsdottir, R., Ragueneau, E., Rebours, C., & Rustad, T. (2020). Semi-dry storage as a maturation process for improving the sensory characteristics of the edible red seaweed dulse (Palmaria palmata). Algal Research, 51, 102048. https://doi.org/10.1016/j.algal.2020.102048
  
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  Tahir, A., Anwar, M., Mubeen, H., & Raza, S. (2018). Evaluation of physicochemical and nutritional contents in soybean fermented food tempeh by Rhizopus oligosporus. Journal of Advances in Biology & Biotechnology, 17(1), 1–9. https://doi.org/10.9734/JABB/2018/26770
  
  Tan, Z. J., Bakar, A., Lim, M. F., & Sutimin, H. (2024). Nutritional composition and sensory evaluation of tempeh from different combinations of beans. Food Research, 8(2), 138–146.
  
  Tanes, C., Bittinger, K., Gao, Y., Friedman, E. S., Nessel, L., Paladhi, U. R., Chau, L., Panfen, E., Fischbach, M. A., Braun, J., Xavier, R. J., Clish, C. B., Li, H., Bushman, F. D., Lewis, J. D., & Wu, G. D. (2021). Role of dietary fiber in the recovery of the human gut microbiome and its metabolome. Cell Host and Microbe, 29, 394–407. https://doi.org/10.1016/j.chom.2020.12.012
  
  Vega, G. G., Palacios, M. P., & Quitral, V. (2020). Nutritional composition and bioactive compounds of red seaweed: A mini-review. Journal of Food and Nutrition Research, 8(8), 431–440. https://doi.org/10.12691/jfnr-8-8-7
  
  Vital, R. J., Bassinello, P. Z., Cruz, Q. A., Carvalho, R., Paiva, J. C. M., & Colombo, A. O. (2018). Production, quality, and acceptance of tempeh and white bean tempeh burgers. Foods, 7(136), 1–9. https://doi.org/10.3390/foods7090136
  
  Xiao, H., Pan, Z., Deng, L., El-mashad, H. M., Yang, X., Mujumdar, A. S., Gao, Z., & Zhang, Q. (2017). Recent developments and trends in thermal blanching – A comprehensive review. Information Processing in Agriculture, 4, 101–127. https://doi.org/10.1016/j.inpa.2017.02.001
  
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  Yulia, R., Hidayat, A., Amin, A., & Sholihati. (2019). The influence of yeast concentration and fermentation time on moisture content, protein content and organoleptic on tempeh from melinjo seeds (Gnetum Gnemon L). Jurnal Rona Teknik Pertanian, 12(1), 50–60.