6. DAFTAR PUSTAKA
Agriculture and Agri-food Canada. (2012). American Eating Trends Report : Ice Cream and Frozen Desserts. www5.agr.gc.ca/resources/prod/Internet-Internet/MISBDGSIM/ATS-SEA/PDF/6196-eng.pdf. Diunduh pada 15 Mei 2016. Alma, M.H, M. Ertas, S. Nitz, and H. Kollmannsberger. (2007). Chemical Composition and Content of Essential Oils from the Bud of Cultivated Turkish Clove (Syzygium aromaticum L.). Bioresources Vol. 2(2):265-269. Arbuckle, W.S. (1986). Ice Cream, 3rd Ed. Avi Publishing Company, Inc. West Port, Connecticut. Aziz, T., S. Febrizky, dan A.D. Mario. (2014). Pengaruh Jenis Pelarut Terhadap Persen Yield Alkaloid dari Daun Salam India (Murraya koenigii). Teknik Kimia Vol. 20(2): 1-6. Brand-Williams W., M.E. Cuvelier, and C. Berset. (1995). Use Of Free Radical Method To Evaluate Antioxidant Activity. Lebensm Wiss u-Technology Vol 28(1):25-30. Buglass, A.J. (2010). Handbook Of Alcoholic Beverages: Technical, Analytical and Nutritional Aspects, Vol. I and II. John Wiley & Sons Ltd, Chichester, UK. Carpenter, R.P., D.H. Lyon, and T.A. Hasdell. (2000). Guidelines for Sensory Analysis in Food Product Development and Quality Control, 2nd Ed. Aspen Publication. Gaitherburg. Maryland. Cortes-Rojas, D.F, C.R.F. de Souza, and W.P. Oliveira. (2014). Clove (Syzygium aromaticum) : A Precious Spice. Asian Pacific Journal of Tropical Biomedicine. Vol. 4(2): 90-96. Cunnif, F. (1995). Official Methods of Analysis, 16th Ed. AOAC Intern. New York. Darma G.S., D. Puspitasari, dan E. Noerhartati. (2013). Pembuatan Es Krim Jagung Manis Kajian Jenis Zat Penstabil, Konsentrasi Non Dairy Cream Serta Aspek Kelayakan Finansial. Jurnal Reka Agroindustri Vol 1 (1) : 45-55. Evans, J.A. (2008). Frozen Food Science and Technology. Blackwell Publishing Ltd. Australia.
33
34
Farrow, J. and S. Lewis. (2000). Ice Cream And Iced Desserts. Lorenz Books. Annes Publishing. Columbia. Fennema, O.R. (1996). Food Chemistry, 3rd Ed. Marcel Dekker, Inc. New York. Fredriksson, H., J. Silverio, R. Andersson, A.C. Eliasson, and P. Aman. (1998). The Influence Of Amylose And Amylopectin Characteristics On Gelatinization And Retrogradation Properties Of Different Starches.Carbohydrate Polymers Vol. 35 (3): 119-134. Hirasawa, M., N. Shoujii, T. Neta, K. Fukushima, and K. Takada. K. (1999). Three kinds of antibacterial substances from Lentinus edodes (Berk.) Sing. (Shitake, and edible mushroom. Int. J. of Ant. Agents. Vol 11(2) : 151-157. Howeler, R. (2006). Cassava In Asia: Trends In Cassava Production, Processing And Marketing. In : Workshop on Partnership in Modern Science to Develop a Strong Cassava Commercial Sector in Africa and Appropriate Varieties by 2020. http:// ciat-library.ciat.cgiar.org/articulos_ciat/0605_Bellagio_Cassava_Production.pdf. Diunduh pada 29 Mei 2016. Huynh, H., N. Nguyen, and K.K. Yiu. (2014). Effect Of Ice Crystal Size On The Textural Properties Of Ice Cream And Sorbet. Degree of Bachelor of Science.Worcester Polytechnic Institute. New England. [Thesis]. Immaningsih, N. (2012). Profil Gelatinasi Beberapa Formulasi Tepung-Tepungan Untuk Pendugaan Sifat Pemasakan. Penel Gizi Makan Vol. 35(1):13-22. Jirovetz, L. (2010). Medicinal Value Of Clove. University of Vienna, Departement Pharmacy and Diagnostics, Austria. Kalt, W. (2005). Effects of Production and Processing Factors on Major Fruit and Vegetable Antioxidants. Journal of Food Science Vol. 70(1): R11-R19. Kania, L.W. (2000). The Alaskan Bootlegger's Bible. Happy Mountain Publications. Alaska. Lestari, E. (2010). Persentase Produk Etanol dari Distilasi Etanol–Air dengan Distribute Control System (Dcs) pada berbagai Konsentasi Umpan. Program Diploma Fakultas Teknik. Universitas Dipenogoro. Semarang. [Skripsi]. Lichine, A. (1987). Alexis Lichine’s New Encyclopedia of Wines & Spirits, 5th Ed. New York.
35
Mahrous, H. and R. Abd-El-Salam. (2014). Production of a Functional Frozen Yoghurt Fortified with Omega-3 and Vitamin E. American Journal of Food and Nutrition Vol. 2(5): 77-84. Majelis Ulama Indonesia. (2013). Standarisasi Fatwa Halal. http://mui.or.id/wpcontent/uploads/2014/11/23.-Standarisasi-Fatwa-Halal.pdf. Diunduh pada 28 Maret 2016. Manchun, S., S. Piriyaprasarth, V. Patomchaiviwat, S. Limmatvapirat, and P. Sriamornsak. (2012). Effect of Physical Aging on Physical Properties of Pregelatinized Tapioca Starch. Advanced Materials Research Vol. 506: 35-38. Marshall, T.R. and W.S. Arbuckle. (1996). Ice Cream, 5thEd. International Thompson Publishing. New York. Meilgaard, M., Civille, G.V., and Carr, B.T. (1999). Sensory Evaluation Techniques, 3rd Ed. CRC Press. Boca Raton, Florida. Miliauskas, G., P. R. Venskutonis, and T. A. Van Beek. (2003). Screening of Radical Scavenging Activity of Some Medicinal and Arometic Plant Extracts. Food Chemistry. Vol 85 (2) : 231-237 Millind, P. and K. Deepa. (2011). Clove : A Champion Spice. International Journal of Research in Ayurveda & Pharmacy Vol. 2(1):47-54. Muse, M.R. and R.W. Hartel.(2004). Ice Cream Stuctural Element that Affect Melting Rate and Hardness. Journal Dairy Sci. Vol. 87:1-10. Naviglo, D. L. Ferrara, A. Formato, M. Gallo. (2014). Efficiency Of Conventional Extraction Technique Compared To Rapid-Solid Liquid Dynamic Extraction (RSLDE) In The Preparation Of Bitter Liquors And Elixirs. IOSR Journal Of Pharmacy Vol 4(5):14-22. Nose, A.,T. Hamasaki, M. Hojo, R. Kato, K. Uehara, and T. Ueda. (2005). Hydrogen Bonding in Alcoholic Beverages (Distilled Spirits) and Water−Ethanol Mixtures. Journal Agric. Food Chem. Vol. 53 (18):7074-7081. Pamarti, M. (2005). Aktivitas Antioksidatif Ekstrak Biji Pinang (Areca catechu L.) dan Stabilitasnya Terhadap Panas. Fakultas Pertanian, Universitas Gadjah Mada. Yogyakarta. [Skripsi]. Prakash, A., F. Rigelhof, and E. Miller (2001). Antioxidant Activity. Medallion Laboratories Analytical Progress Vol. 19(2): 1-3.
36
Peter, K.V. (2000). Handbook of Herbs and Spices. CRC Press. Boca Raton, Florida. Prindiville, E. A., R. T. Marshall, and H. Heymann. (2000). Effect Of Milk Fat, Cocoa Butter And Whey Protein Fat Replacers On The Sensory Properties Of Lowfat And Nonfat Chocolate Ice Cream. Journal of Dairy Science Vol. 83 (10):2216-2223. Puteri, M., R.J. Nainggolan, dan L.N. Limbong. (2014). Pengaruh Konsentrasi CMC (Carboxy Methyl Cellulose) dan Lama Penyimpanan Terhadap Mutu Sorbet Sari Buah. Jurnal Rekayasa Pangan dan Pertanian Vol. 3(4): 465-470. Riswanto, K., A.R. Julian, dan S. Megawati. (2011). Pengembangan Dessert Lezat Pembunuh Sel Kanker : Sherbet Sirsak. Program Kreativitas Mahasiswa. Institut Pertanian Bogor. Bogor. Rochyani, L., Aprilia dan M.W. Astuti. (2007). Daya Anti Bakteri Bahan Tumpatan Sementara Zinc Oxide Eugenol. DENTA Jurnal Kedokteran Gigi FKG-UHT Vol. 1(2): 96-99. Rohdiana, D. (2001). Aktivitas Daya Tangkap Radikal Polifenol Dalam Daun Teh. Majalah Jurnal Indonesia Vol.12(1): 53-58. Rorong, J.A. (2008). Uji Aktivitas Antioksidan Dari Daun Cengkeh (Eugenia Carryophyllus) Dengan Metode DPPH. Chem. Prog. Vol. 1(2): 111-116. Ruiz-Rodriguez, A., F.R. Marín, A. Ocaña, and C. Soler-Rivas. (2008). Effect of Domestic Processing on Bioactive Compounds. Springerlink. Phytochem Rev. Vol. 7(2):345384. Sasidharan S, Y. Chen, D. Saravanan, K.M. Sundram, and L.Y. Latha. (2011). Extraction, Isolation And Characterization Of Bioactive Compounds From Plants Extracts. African Journal of Traditional Complementary and Alternative Medicines Vol 8(1): 1-10. Sherwani, S.K., M.M. Khan, A. Zubair, M.A. Shah, and S.U. Kazmis. (2013). Evaluation of In Vitro Thrombolytic Activity of Bougainvillea Spectabilis Leaf Extract. International Journal of Pharmaceutical Sciences Review and Research Vol. 2(1): 6-9. Silalahi, R.C., I. Suhaidi, dan L.N. Limbong. (2014). Pengaruh Perbandingan Sari Buah Sirsak Dengan Markisa Dan Konsentrasi Gum Arab Terhadap Mutu Sorbet Air Kelapa. Jurnal Rekayasa Pangan dan Pertanian Vol.2 (2) : 26-34.
37
Sommer, H.H. (1947). The Theory and Practice of Ice Cream Making, 5th Ed. Madison. Wisconsin. Standar Nasional Indonesia. (1999). Vegetable Wine. SNI 01-6105-1999. Dewan Standar Nasional Indonesia. Jakarta. Towaha, J. (2012). Manfaat Eugenol Cengkeh Dalam Berbagai Industri Di Indonesia. Perspektif Vol. 11(2): 79-90. Walker, G.M. (2011). Fuel Alcohol: Current Production and Future Challenges. Journal of the Institute of Brewing Vol 117 (1) : 3-22. Walker, J.A. (2000). Development Of Low-Fat Sugar-Free Orange Sherbet Containing Soy Protein. The Department of Food Science. Louisiana State University. [Thesis]. Walpole, R.E., R.H. Myers, and S.L. Myers. (1998). Probability and Statistic for Engineers and Scientist. Prentice Hall Int Inc. New Jersey. Zulkarnain, J. (2013). Pengaruh Perbedaan Komposisi Tepung Tapioka Terhadap Kualitas Bakso Lele. Fakultas Teknik. Universitas Negeri Padang. Sumatera Barat. [Skripsi].