6. DAFTAR PUSTAKA
Anonim. (2008). Kelayakan dan Teknologi Budidaya Koro Pedang (Canavalia sp.). Balai Penelitian Tanaman Kacang – Kacangan dan Umbi – Umbian. AOAC. (1995). Official Methods of Analysis of AOAC International. 16th edition. Vol II. Published by AOAC International. Arlington Virginia USA. Apriyantono, A.; D. Fardiaz; N. H. Puspitasari; Sedapnawati: S. Budiyanto. (1989). Analisa Pangan. PAU Pangan dan Gizi-IPB. Bogor. Arpah, M. (1993). Pengawasan Mutu Pangan. Penerbit Tarsito. Bandung.
Astawan, M. (2008). Selai Kacang Lemak Baik. http://nasional.kompas.com/read/2008/12/04/08353128/butuh.lemak.baik.ingat.selai.kac ang. Diakses tanggal 12 Mei 2013. Ayoola, P.B ; Adeyeye, A1 and Onawumi,O. (2012). Chemical Evaluation of Food Value of Groundnut (Arachi hypogaea) Seeds. Amirican Journal of Food and Nutrition. Vol 2. No 3. Hal 55 – 57. Badan Pusat Statistik. (2013). Luas Panen, Produktivitas, dan Produksi Tanaman Kacang Tanah Provinsi Indonesia. www.bps.go.id. Diakses Tanggal 1 Januari 2014. Boli, Z ; Zoue. L. T ; W.A. Mireille ; C. A. Kakou ; and Rose. K. N. (2013). Proximate Composition and Mycological Characterization of Peanut Butter Sold in Retail Markets of Abidjan (Côte d‘Ivoire). Journal of Applied Biosciences. Volume 72. Hal 5822– 5829. Bourne, M. C. (1982). Food Texture and Viscosity Concept and Measurement Second Edition. Academic Press. London. Bourne, M. C. (2002). Food Texture and Viscosity Concept and Measurement Second Edition. Academic Press. London Budi, S. W dan Saddewisasi, W. (2013). Pemanfaatan Koro Pedang Pada Aplikasinya Produk Pangan dan Analisi Ekonominya. Jurnal Riptek. Vol 7. No 2. Hal 1 – 10. Colmenero, F. J ; G. Barrero ; N. Mota and J. Carballo. (1995). Influnce of Protein and Fat Content and Cooking Temperature on Texture and Sensory Evaluation of Bologna Sausage. Instituto del Fr‘10 (CSIC). Ciudad Universitaria Madrid.
46
47
Dinas Pertanian Tanaman Pangan Provinsi Jawa Barat. (2010). Mentan Canangkan Penanam Koro Pedang Jawa Barat. http://diperta.jabarprov.go.id/index.php/subMenu/informasi/berita/detailberita/204. Diakses Tanggal 2 Maret 2014. Doss, A ; Pugalenthi, M. ; Vadivel, V. G ; Subhashini, G and Anitha. (2011a). Effect Of Processing Technique On The Nutritional Composition And Antinutrients Content Of Under Utilized Food Legume Canavalia ensiformis L.DC. International Food Research Journal. Volume 18. No 5. Halaman 965-970.
Doss, A ; Pugalenthi, M ; and Vadivel. (2011b). Nutritional Evaluation of Wild Jack Bean (Canavalia ensiformis DC) Seed in Different Location of South India. World Applied Sciences Journal. Vol 13. No 7. Hal 1606 – 1612. Dubost, N.J., R.L. Shewelet and R.R. Eitenmiller, (2003). Consumer Acceptability, Sensory and Instrumental Analysis of Peanut Soy Spreads. Journal of Food Quality. Vol 26. Hal 27-42. Eke, C.N.U, S.N. Asoegwu and G.I. Nwandikom. (2007). Physical Properties of Jackbean (Canavalia ensiformis). Agricultural Engineering International: the CIGR Ejournal Manuscript FP 07 014 Vol. IX. September. Fachruddin, L. (1999). Membuat Aneka Selai. Kanisius. Yogyakarta.
Fellows, P. (1990). Food Processing Technology Principles and Practice. Ellis Horwood. New York. Gilang, R ; Rachmawanti, A. D ; Dwi. I. (2013). Karakteristik Fisik dan Kimia Tepung Koro Pedang (Canavalia ensiformis) dengan Variasi Perlakuan pendahuluan. Jurnal Teknosains Pangan. Volume 2. Nomor 3. Gills. L. A and A. V. A. Resurreccion. (2000). Sensory and Physical Properties of Peanut Butter Treated with Palm Oil and Hydrogenated Vegetable Oil to Prevent Oil Separation. Journal of Food Science. Volume 65. Nomor 1. Haryoto. (2000). Tempe Benguk. Kanisius. Yogyakarta.
Indarto, T dan Maria, M. (2000). Pengaruh Jenis dan Jumlah Lemak yang Ditambahkan Terhadap Sifat Mentega Tempe. Jurnal Teknologi Pangan dan Gizi. Volume 1. Nomor 2. Indrasti, N.S. (2003). Pedoman Pengolahan Kacang Tanah. Direktorat Pengolahan dan Pemasaran Hasil Tanaman Pangan. Jakarta.
48
Iorgyer, M.I., I.A. Adeka, N.D. Ikondo, dan J.J. Okoh. (2009). The Impact of Boiling Periods on the Proximate Composition and Level of Some Anti-Nutritional Factors in Pigeon Pea (Cajanus cajan) Seeds. Publication of Faculty of Agriculture. Volume 5. No 1. Halaman 92-102.
Kakes, P. (1998). Procedures for Workshop: The Estimation and Measurement of Cyanide and Cyanogenic Potential in Cassava and Cassava-processing Wastewater. Lima, I. M and Guraya, H. S. (2005). Optimization Analysis of Sunflower Butter. Journal of Food Science. Vol 70. No 6. Lima, J. R; Garruti, D. S; and Laura M. B. (2012). Physicochemical, Microbiological and Sensory Characteristics of Cashew Nut Butter Made From Different Kernel GradesQuality. Journal of Food Science and Technology. Vol 45. No 2. Hal 180 – 185. Lin, S ; Huff ; and Hsieh. (2000). Texture and Chemical Characteristics of Soy Protein Meat Analog Extruded at High Moisture. Journal of Food Science. Vol 65. No 2. Makfoeld, D. (1989). Kajian Tentang Glukosida – Sianogenik pada Rebung. Laporan Penelitian. UGM. Yogyakarta. Mousazadeh, M ; Mohammad, S. M ; Zahra E. D, Mehri. H & Seyed. M. T. (2013). Formulation optimization of pistachio oil-spreads by characterization of the instrumental textural attributes. International Journal of Food Properties, DOI: 10.1080/10942912.2012.700537. Mullis, A. K ; Mullis, R. L ; and Mark L.D. (1983). Age Related Sensory Evaluation of Sunflower Butter. North Dakota Farm Research. Ngatchic, M ; Yanou. N ; J.E. Oben, C.M.F. Mbofung. (2013). Protein Quality and Antigrowth Effect of Protein Isolate of Mucuna (Mucuna Pruriens) and Canavalia (Canavalia ensiformis) Seeds. Scholars Academic Journal of Biosciences (SAJB). Vol 1. No 5. Hal 183 – 191. Pearson, A. M and T. R. Dutson. (1987). Advances in Meat Research: Volume 3 Restructured Meat and Poultry Product. Van Nostrand Rainhold Company. New York.
Potter, N.N. (1987). Food Science Third Edition. AVI Publishing Company. USA.
Pusat Data dan Sistem Informasi Pertanian. (2013). Buletin Konsumsi Pangan. Volume 4. No 1.
49
Radocaj, O ; Dimic, E ; and Vujasinovic. V. (2011). Optimization of The Texture of Fat-Based Spread Containing Hull-Less Pumpkin (Cucurbita pepo L.) Seed Press-Cake. APTEFF. Vol 42. No 1. Hal 288. Ressureccion, A.V.A. (1998). Consumer Sensory Testing for Product Development. Aspen Publisher, Inc. Gaithersburg, Maryland. Riveros, C. G; Mestrallet, M. G ; V. Nepote and N. R. Grosso. (2009). Chemical Composition and Sensory Analysis of Peanut Pastes Elaborated with High-Oleic and Regular Peanuts from Argentina. Grasas Y Aceites. Vol 60. No 4. Hal 388 – 395. Rosenthal A, J. (1999). Food Texture Measurement and Preception. Aspen Publishers, Inc. Maryland. Salim, W dan Dewi, L. (2013). Pengaruh Penggunaan Minyak Kedelai dan Susu Skim Terhadap Sifat Organoleptik Pasta Kedelai Edamame. EJournal Boga. Volume 2. Nomor 1. Hal 139 – 149. Santoso, U dan Sutarno. (2010). Bobot potong dan karkas kelinci New Zealand White jantan setelah pemberian ransum dengan kacang koro (Mucuna pruriens var. utilis). Jurnal Bioteknologi. Volume 7. Nomor 1. Hal 19 – 26. Shakerardekani, A; Karim, R ; Hasanah M. G ; and Nyuk Ling Chin. (2013). Textural, Rheological and Sensory Properties and Oxidative Stability of Nut Spreads—A Review. International Journal of Molecular Sciences. Vol 14. Hal 4223 – 4241. Siti, W; Ahmad, N; dan Puspa, D. (2010). Sifat Nutrisional Protein Rich Flour (PRF) Koro Pedang (Canavalia ensiformis L.). Jurnal Argotek. Volume 4. Nomor 1. Hal 18 – 26. Standar Nasional Indonesia (SNI 01-2979-1992). Mutu dan Cara Uji Mentega Kacang. Jakarta. Sridhar, K. R and S. Seena. (2006). Nutritional and Antinutritional Significance of Four Unconventional Legumes of The Genus Canavalia – A Comparative Study. Food Chemistry 99: 267 – 288. Sudarmadji, S.; B. Haryono dan Suhardi. (1997). Analisa Bahan Makanan dan Pertanian. Liberty. Yogyakarta.
50
Sudarmadji, S., B. Haryono, Suhardi. (1984). Prosedur Analisa untuk Bahan Makanan dan Pertanian. Penerbit Liberty. Yogyakarta. Sudarmadji, S; B. Haryono dan Suhardi. (1989). Analisis Bahan Makanan dan Pertanian. Liberty – PAU Pangan dan Gizi UGM. Yogyakarta. Sulistyawati; Wignyanto; dan Sri Kumalaningsih. (2012). Produksi Tepung Buah Lindur (Bruguiera gymnorrhiza Lamk.) Rendah Tanin dan HCN Sebagai Bahan Pangan Alternatif. Jurnal Teknologi Pertanian. Volume 13. Nomor 3. Hal 187 – 198. Suryani, C. L dan N. Westiani. (2000). Studi Pembuatan Tepung Kara Benguk. Prosiding Seminar Teknologi Pertanian Spesifik Lokasi Dalam Upaya Peningkatan Kesejahteraan Petani dan Pelestarian Lingkungan. Yogyakarta. P. 53-55. Tehrani, M. M ; S. Yeganehzad; S. Razmkhah ; and H. Amjadi. (2009). Physicochemical and Sensory Properties of Peanut Spreads Fortified with Soy Flour. World Applied Sciences Journal. Volume 7. No 2. Hal 192-196. Tejasari. (2003). Nilai Gizi Pangan. Graha Ilmu. Yogyakarta.
Totlani, V. M. (2002). Investigation of Centrifugal and Rheological Techniques to Predict Stability of Peanut Butter. Thesis Faculty of The University of Georgia. Untoro, N. S ; Kusrahayu ; dan B. E. Setiani. (2012). Kadar Air, Kekenyalan, Kadar Lemak, dan Cita Rasa Bakso Daging Sapi Dengan Penambahan Ikan Bandeng Presto (Channos Channos Forsk). Animal Agriculture Journal. Vol 1. No 1. Hal 567 – 583. Widianarko, B; Rika Pratiwi; Soedarini; Rossana Dewi; Sri Wahyuningsih; dan Nunik Sulistiyani. (2003). Menuai Polong. PT Grasindo. Jakarta. Winarno, F. G. ; S. Fardiaz. ; D, Fardiaz. (1984). Pengantar Teknologi Pangan. PT Gramedia. Jakarta. Wirawan dan Wahyu. M. (2008). Optimasi Lama Blanching Pengolahan Selai Kacang Tanah Metode Regresi Kuadratik. Jurnal Buana Sains. Vol 8. No 1. Hal 73 – 80. Yuningsih. (2012). Keracunan Sianida Pada Hewan dan Upaya Pencegahannya. Jurnal Litbang Pertanian. Vol 31. Nomor 1.
