Nutritional Changes in the Process of Rendang Tempeh’s Production (Gulai, Kalio, and Rendang) by Fachrur Rozi, Wellyalina Wellyalina

“… Food processing, such as cooking, can affect the bioactive components of the ingredients. In making rendang tempeh, several stages must be gone through, such as curry (gulai) and kalio formation; therefore, the production of rendang tempeh will take time and might be impacted by the changes in nutrients of the tempeh. …”
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Jurisprudential Welfare Through the Transformation of the “Rendang-Mu” Qurban Meat Management System by Mardiyan Hayati, Mamdukh Budiman, Mirza Mahbub Wijaya, Mowafg Masuwd

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Antioxidant, antimicrobial and cytotoxic potential of condensed tannins from Leucaena leucocephala hybrid-Rendang by Mazni Abu Zarin, Ho Yin Wan, Azizul Isha, Nurdin Armania

“…In this study, CTs were extracted from a Leucaena leucocephala hybrid-Rendang and subjected to various biological studies including antioxidant (using Ferric reducing antioxidant power (FRAP), DPPH and ABTS radical scavenging assay), anti-microbial (against different pathogens) and cytotoxic activities (toward human breast adenocarcinoma (MCF-7), human colon carcinoma (HT29), human cervical carcinoma (HeLa) and human liver carcinoma (HepG2) cell lines) in cancer cells through in vitro experiments. …”
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