M. R. Damanik

Coleus amboinicus-Enriched Plant-Based Patty from Fermented Kidney Beans and Oyster Mushroom: Nutritional Quality and Functional Potential of an Indigenous Food Innovation

The growing demand for plant-based foods highlights the need for nutritionally adequate and functionally relevant meat alternatives. This study aimed to develop a plant-based patty derived from fermented kidney beans (tempeh) and oyster mushroom, enriched with torbangun leaves (Coleus amboinicus L.), an indigenous medi...