Figure 1. Morphology of granule of RUTF using optical microscope (1 cm represents 10 µm) of for each formula with the percentage ratio of cowpea flour (KT) and tempeh flour (TM): A) FA (0KT:100TM), B) FB (25KT:75TM), C) FC (50KT:50TM), D) FD (75KT:25TM), E) FE (100KT:0TM)

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Physical and Sensory Properties of Synbiotic RUTF Based on Local Foods: Tempeh, Cowpea, Banana, and Probiotics

Veriani Aprilia, Herwinda Kusuma Rahayu, Siska Ariftiyana, Khomsa Fadhilah Alhakim, Davanita Nurriza, Elvi F.I. Siando, Dwi Kusumawati

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