Perbandingan Pengaruh Pemberian Suspensi Kedelai Dan Suspensi Tempe Terhadap …

Soybean is one of those food that contains isoflavone. Isoflavone is an antioxidant that can improve lipid profile especially in hyperlipidemic condition. Fermentation of soybean on the production of tempeh can increase amount of aglycone isoflavone quantity which has the best bioavailability among other isoflavones. The objective of this study is to compare the effect of soybean and tempeh sus…