Perpustakaan Unika
6. DAFTAR PUSTAKA
Alfaro, D. (2009). Steaming: Moist Heat Cooking Met. hod. Culinary Arts. http://culinaryarts.about.com/od/moistheatcooking/a/steaming.htm 14 Juni 2009. Allen, S. E. (1989). Chemical Analysis of Ecological Materials. Blackwell Scientific Andarwulan, N dan S. Koswara. (1992). Kimia Vitamin. Rajawali. Jakarta. Anonim. (2006). The Chemistry Of Autumn Colors. www.sdifun. Chem..wisc.edu. [18 Maret 2008]. Anonim. (2008). Bayam Membuat Tubuh Sehat dan Cantik. http://www.ciptapangan.com/index.php?action=view&id=5573&module=newsmodule &src=%40random4727e7e678f5a&int=4983 AOAC. (1998). AOAC 974.24 Oxalic Acid in Canned Vegetables. Apandi, M. (1984). Teknologi Buah dan Sayur. Alumni. Bandung Apriyantono, A.; D. Fardiaz; N. L. Puspitasari; Sedarnawati dan S. Budiyanto. (1989). Petunjuk Laboratorium Analisa Pangan. IPB press. Bogor. Babalola, O. O.; O. S Tugbobo; and A. S. Daramola. (2010). Effect of Processing on the Vitamin C Content on Seven Nigerian Green Leafy Vegetables. Advance Journal of Food Science and Technology. 2010, 2(6), 203-205 Chai, W and M. Liebman. (2005). Effect of Different Cooking Methods on Vegetables Oxalate Content. J. Agric. Food Chem., 2005, 53 (8), pp 3027–3030. Davey, M.W.; M.V. Montagu; D. Inzé; M. Sanmartin; A. Kanellis; N. Smirnoff; I.J.J. Benzie; J.J. Strain; D. Favell; and J. Fletcher. (2000). Plant L-vitamin C: Chemistry, Function, Metabolism, Bioavailability and Effects of Processing. Journal of the Science of Food and Agriculture 80: 825-860. deMan, J.M. (1997). Kimia Makanan Edisi Kedua (Terjemahan oleh K. Padmawinata). ITB. Bandung.
47
48 Perpustakaan Unika
Fennema, O. R. (1985). Food Chemistry: second edition revised and expanded. Marcel Dekker, Inc. New York, USA. Fennema, O.R. (1996). Food Chemistry, third edition. Marcel Dekker, Inc. New York, USA. Gaman P.M. and K.B. Sherrington. (1994). Ilmu Pangan: Pengantar Ilmu Pangan, Nutrisi, dan Mikrobiologi (Terjemahan oleh M. Gardjito, S. Naruki, A. Murdiati, dan Sardjono). Universitas Gadjah Mada. Yogyakarta. Hardman, T.M. (ed.). (1989). Water and Food Quality. Elsevier Science Publishers LTD. Heaney, R.P., Connie M. W., and Robert R. R. 1988. Calcium Absorbability from Spinach1-3. Am J Clin Nutr; 47 : 707-709 Hodder and Stoughtona. (1999). Boiling. The Food Technology Web Site. http://www.netcomuk.co.uk/~media/boil.htm Hodder and Stoughtonb. (1999). Steaming. The Food Technology Web Site. http://www.netcomuk.co.uk/~media/boil.htm Loughrey, K. (2000). Natural Food Colorants: Science and Technology. Marcell Dekker. New York. Leung, W.-T.W., Busson, F. and Jardin, C., 1968. Food Composition Table for Use in Africa. FAO, Rome, Italy. 306 pp. McDougall, D. B. (2002). Colour in Food : Improving Quality. CRC Press. USA Madalena; Heriyanto; S.P. Hastuti; dan L. Limantara. (2007). Pengaruh Lama Pemanasan Terhadap Kandungan Pigmen serta Vitamin A Daun Singkong (Manihot esculenta Crantz) dan Daun Singkong Karet (Manihot glazoivii Muell. Arg). Indo, J. Chem., 2007, 7 (1), 105 - 110. Mateljan, G. 2007. The World's Healthiest Foods: Essential Guide for the Healthiest Way of Eating. George Mateljan Foundation.
49 Perpustakaan Unika
Miglio, C; E. Chiavaro; A. Visconti; V. Fogliano; and N. Pellegrini. (2008). Effects of Different Cooking Methods on Nutritional and Physicochemical Characteristic of Selected Vegetables. Agricultural and Food Chemistry 56:139-147. Minolta Co., Ltd. (1998). Precise Color Communication. Minolta Co., Ltd. Moreno, D. A; C. L. Berenguer; and C. G. Viguera. (2007). Effect of Stir-Fry Cooking with Different Edible Oils on the Phytochemical Composition of Broccoli. Journal of Food Science 72(1): 64-68. Nasoetion, A. H. dan D. Karyadi. (1988). Pengetahuan Gizi Mutakhir MINERAL. PT Gramedia. Jakarta Noor, Z. (1992). Senyawa Anti Gizi. Pusat Antar Universitas Pangan dan Gizi Universitas Gadjah Mada. Yogyakarta. Novary, E.W. (1997). Penanganan dan Pengolahan Sayuran Segar. PT. Penebar Swadaya. Jakarta. Podsedek, A.; D. Sosnowska; M. Redzynia; and M. Koziolkiewicz. (2008). Effect of Domestic Cooking on the Red Cabbage Hydrophilic Antioxidants. International Journal of Food Science and Technology 43: 1770-1777. Prota. (2011). Protabase Record Display http://www.prota4u.info/protav8.asp?g=pe&p=Amaranthus+tricolor+L.
PROTA4U.
Ruiz-Rodriguez, A.; Francisco R.M.; Aurelio O.; and Cristina S. (2008). Effect of Domestic Processing on Bioactive Compounds. Phytochem Rev 7:345-384. Rukmana, R. (1994). Bayam : Bertanam & Pengolahan Pascapanen. Kanisius. Yogyakarta Rumm-Kreuter, D. and I. Demmel. 1990. Comparisson of Vitamin Losses in Vegetables Due to Various Cooking Methods. J. Nutr. Sci. Vitaminol., 36: S7-S15 Sahlin, E; G.P. Savage; and C.E.Lister. (2004). Investigation of the Antioxidant Properties of Tomatoes After Processing. Journal of Food Composition and Analysis. (17): 635-647.
50 Perpustakaan Unika
Siemonsma, J.S. and K. Piluek (eds). (1994). Plant Resources of South-East Asia (PROSEA) No 8 Vegetables. Prosea Foundation. Bogor. Singh, G; A. Kawatra; and S. Sehgal. (2001). Nutritional Composition of Selected Green Leafy Vegetables, Herbs, and Carrots. Plant Foods for Human Nutrition 56: 359364 Sofro, A. S; Wiyatun L. dan Harjadi. (1992). Protein, Vitamin dan Bahan Ikutan Pangan. Pusat Antar Universitas Pangan dan Gizi Universitas Gadjah Mada. Yogyakarta. Sudarmadji, S; B. Haryono dan Suhardi. (1984). Prosedur Analisa Untuk Bahan Makanan dan Pertanian edisi ketiga. Liberty. Yogyakarta. Sudarmadji, S; B. Haryono dan Suhardi. (1997). Prosedur Analisa Untuk Bahan Makanan dan Pertanian edisi keempat. Liberty. Yogyakarta. Sunarso. (2000). Penelitian tentang Zat Antinutrisi Oksalat pada Bayam. SAINTEKS. Vol VII no. 3 (148 – 156). USDA. (1984). Oxalic Acid Content of Selected http://www.nal.usda.god/fnic/foodcomp/Data/Other/oxalic.html
Vegetables.
USDA. (2010). PLANTS Profile Amaranthus tricolor L. Natural Resource Conservation Service. http://plants.usda.gov/java/profile?symbol=AMTR2 Vallejo, F; F.A. Tomas-Barberan; and C. Garcia-Viguera. (2002). Glucosinolates and Vitamin C Content in Edible Parts of Broccoli Florets After Domestic Cooking. Eur. Food Res Technol 215: 310-316. Volden, J.; G. I. A. Borge; G. B. Bengtsson; M. Hansen; I. E. Thygesen and T. Wicklund (2008). Effect of thermal treatment on glucosinolates and antioxidant-related parameters in red cabbage (Brassica oleracea L. ssp. capitata f. rubra). Journal of Food Chemistry 109: 595-605. Volden, J.; G.I.A. Borge; M. Hansen; T. Wicklund; and G.B. Bengtsson. (2009). Processing (blanching, boiling, steaming) effects on the content of glucosinolates and
51 Perpustakaan Unika
antioxidant-related parameters in cauliflower (Brassica oleracea L. ssp. botrytis). LWTFood Science and Technology 42: 63-73. Winarno, F.G. (1994). Kimia Pangan dan Gizi. PT Gramedia Pustaka Utama. Jakarta. Wojcik-Stopczynska, B, M. Grzeszczuk, and B. Jakubowska. (2004). The Estimation Of Some Constituents Content In Minimally Processed Vegetable Salads Purchased In The Retail Network. Acta Sci. Pol., Technol, Aliment. 3(1) 2004,157-165. Yadav, S.K. and S. Sehgal. (1995). Effect of Home Processing on Total and Extractable Calcium and Zinc Content of Spincah (Spinach oleracia) and Amaranth (Amaranthus tricolor) Leaves. Plant Foods for Human Nutrition 48: 65-72. Yadav, S.K. and S. Sehgal. (2003). Effect of Domestic Processing and Cooking on Selected Antinutrient Content of Some Green Leafy Vegetables. Plant Foods for Human Nutrition 58: 1-11. Zhang, D. and Y. Hamauzu. (2004). Phenolics, ascorbid acid, carotenoids and antioxidant activity of broccoli and their changes during conventional and microwave cooking. Food Chemistry 88: 503-509.