6.
DAFTAR PUSTAKA
AOAC (Association of Official Agricultural Chemist). (1984). Official Method of Analysis of the Association of Analytical Chemist. AOAC Inc, Arlington, Virginia. Ashworth, S. (2002). Seed to Seed: Seed Saving and Growing Techniques for Vegetable Gardeners Seed Savers Exchange, Inc., Iowa. Atmaka dan Kawiji. (2004). Pengaruh Suhu dan Lama Pengeringan Terhadap Kualitas Tiga Varietas Jagung (Zea mays L.). Surakarta : UNS Press. Aurand, L.W; A.E. Wood; and M.R. Wells. (1987). Food Composition and Analysis. New York: Van Nostrand Reinhold Company Ariswati, R.; Windi A.; dan Dimas, R.A.M. (2013). Substitusi Tepung Tapioka dalam Pembuatan Takoyaki. Jurnal Teknosains Pangan. Vol 2 No 1. Universitas Sebelas Maret. Surakarta. Azeredo, H.M.C. (2009). Betalains: Properties, Sources, Applications, and Stability. A review: International Journal of Food Science and Technology. Page 2365–2376. Balagopalan, C.; Padmaja, G.; Nanda, S.K.; and Moorthy, S.N. (1988). Cassava in Food, Feed and Industry. IRC Press. Florida. Barrera, F.; Reynoso, Y.; and Mejía, E. (1998). Estabilidad de Betalaínas Extraídas del Garambullo (Myrtillocactus geometrizans). Food Science and Technology International. 4, 115–120. Bennion. M. & O. Hughes. (1970). Introductory Foods, 6th edition. Collier Macmillan Publisher. London. Bondet, V.; Williams, W.B.; and Berset,C. (1997). Kinetic and Mechanisms of Antioxidant Activity Using The DPPH Free Radical Method. Journal Academic Press Limited. BPS (Badan Pusat Statistik). (2013). Statistik Jumlah Hasil Penanaman Singkong di Indonesia Tahun 2013. Badan Pusat Statistik, Jakarta. Diakses pada tanggal 29 November 2015. Brand-Williams, W.; Cuvelier, M.E.; and Berset, C. (1995). Use of A Free Radical Method to Evaluate Antioxidant Activity. Lebensm-Wiss u-Technol. 28:25-30. 57
58
Brown, A. (2000). Understanding Food: Principles and Preparation. WadSworth Inc. Belmon. University of Hawaii. Cai, Y. Z. and Corke, H. (2000). Production and Properties of Spray-Dried Amaranthus Betacyanin Pigments. Journal of Food Science. Vol 65, No.6. USA. Cai, Y.; Sun, M.; and Corke, H. (2005). HPLC Characterization of Betalains from Plants in The Amaranthaceae. Journal of Chromatographic Science. Vol 43. DeMan; Voisey, P.W.; Rasper, V.F.; and Stanley, D.W. (1985). Principle of Food Chemistry. The AVI Publishing Company Inc., Westport, Connecticut. Desrosier, N.W. (1988). Teknologi Pengawetan Pangan. UI-Press. Jakarta. Fellows, P. (1990). Food Processing Technology: Principles and Practise. Ellis Horwood Limited. New York.
Gordon. (1990). The Mechanism of Antioxidant Action in Vitro. Hudson, B. J. F (eds). Elsiever Applied Science Publisher. London. Page 270-291
Grace, M.R. (1977). Cassava Processing. Food and Agriculture Organization of United Nations. Roma. Hendry, G.A.F. & J.D. Houghton. (1996). Natural Food Colorants. Blackie Academic and Professional. USA. Herawati, Heny. (2010). Potensi Pengembangan Produk Pati Tahan Cerna Sebagai Pangan Fungsional. Jurnal Litbang Pertanian Vol 30 Page 1. Herjanto, B. D. (2015). Karakteristik Fisikokimiawi Adonan Roti Mocaf Dengan Penambahan Serbuk Bit Merah (Beta Vulgaris L.) Selama Proofing. Skripsi. Fakultas Teknologi Pertanian Unika Soegijapranata Semarang. Semarang. Hidayat, Beni. (2009). Karakteristik Tepung Ubi Kayu Modifikasi. Bandar Lampung. Hoseney, R.C. (1994). Principles of Cereal Science and Technology. AACC. St. Paul. Hui, Y. H. (1992). Encyclopedia of Food Sciece and Technology Handbook. VCH Publisher, Inc. New York.
59
Khin, M.M.; Zhou, W.; and Yeo, S.Y. (2006). Mass Transfer in the Osmotic Dehydration of Coated Apple Cubes by Using Maltodextrin as the Coating Material and Their Textural Properties. Journal of Food Engineering. USA. Khrisna, Mand and Kantha, H.I. (2005). Food Colour Measurement : Instrumentation and Techniques. Journal Instrum Soc. Indian, 35 (2): 227 – 238. Kujala, T.S.; Loponen, J.M; Klika, K.D.; and Pihlaja, K. (2000). Phenolic and Betacyanins in Red Beetroot (Beta vulgaris) Root : Distribution and Effect of Cold Storage on the Content of Total Phenolics and Three Individual Compounds. Journal Agricultur Food Chemistry. Vol 48. USA. Kumalaningsih, S. (2006). Antioksidan Alami Penangkal Radikal Bebas : Sumber, Manfaat, Cara Penyediaan, dan Pengolahan. Trubus Agrisarana. Jakarta. Kuntz, L.A. (1998). Bulking Agent: Bulking Up While Scalling Down. Weeks Publishing Company. Tersedia : www.foodproductdesign.com. Lachman, J.; Hejtmankova, A.; Orsak, M; and Pivec, V. (2005). Natural Antioxidants – Important Food Constituen in Human Nutrition for Healthy Life in Beginning Century. Department of Chemistry Chzech University of Agriculture. Prague. Lebesi, D.M. and Constantina, T. (2009). Effect of the Addition of Different Dietary Fiber and Edible Cereal Bran Source on the Baking and Sensory Characteristic of Cupcakes. Journal Food Bioprocess Technology. Mastuti, R. (2010). Pigmen Betalain pada Familia Amaranthaceae. Basic Science Seminar VII. Malang. Matz, S. A. dan Matz, T.D. (1978). Cookies and Crackers Technology. Second Edition. The AVI Publishing Company Ltd. Wesport Connecticut. Matz, S. A. (1992). Bakery. Technology and Engineering, Third Edition. Van Nostrand Reinhold. Texas. Mayangsari, N. (2015). Pengaruh Proses Pengukusan Terhadap Kestabilan Serbuk Bit Merah (Beta Vulgaris L.) Sebagai Pewarna Alami Pada Adonan Tepung Mocaf (Modified Cassava Flour). Skripsi. Fakultas Teknologi Pertanian Unika Soegijapranata Semarang. Semarang. Mitzi, M. (2005). Process Development of Value-Added Cherry Powder. Tersedia : http://111.egr.msu.edu/age/aenewsletter/1_sept_oct_05/dolan9_05.htm
60
Muchtadi, T dan Bogor.
Sugiyono. (1989). Ilmu Pengetahuan Bahan Pangan. IPB-Press.
Musalmah, M.; Nizam M.Y.; Fairuz, A.H.; Aini, A.H.N.; Azian, A.; Gapor, M.T; dan Ngah, W.W.Z. (2005). Comparative Effect of Palm Vitamin E and α Tocopherol On Healing and Wound Tissue Antioxidant Enzyme Levels in Diabetic Rats. Lipids. 40, Page 575-580. Nemzer, B.; Piettrzkowski, Z.; Sporna, A.; Stalica, P.; Thresher, W.; Michalowski, T.; Wybraniec, S. (2011). Betalainic and Nutritional Profiles of Pigment-Enriched Red Bit Root (Beta Vulgaris L.) Dried Extracts. Food Chemistry 127 (2011) Page 42–53. Nottingham, S. (2004). Beetroot. Tersedia http://www.stephen_nottingham @compuserve.com. Diakses pada tanggal 5 September 2015. Pitalua, E.; Jimenez, M; Vernon-Carter, V.J.; and Beristain C.I. (2010). Antioxidative Activity of Microcapsules With Beetroot Juice Using Gum Arabic As Wall Material. Food And Bioproducts Processing 88: 253-258. Pokorny, J.; Yanishlieva, N.; and Gordon, M. (2001). Antioxidant in Food.Woodhead Publishing. England. Pratiwi, I. A. (2015). Impact of Red Beet Powder On The Physicochemical Characteristics of Mocaf Cookie And Its Rancidity During Storage. Skripsi. Fakultas Teknologi Pertanian Unika Soegijapranata Semarang. Semarang. Rahman, R.S.; Putri, W.D.R.; dan Purwantiningrum, I. (2015). Karakterisasi Beras Tiruan Berbasis Tepung Ubi Jalar Oranye Termodifikasi Heat Moisture Treatment (HMT). Jurnal Pangan dan Agroindustri Vol 3 No. 2 Page713-722. Ravichandran, K.; Nay; Min; Adel, A.; Ahmed, M.; Anja, K.; Heidi, R.; Zhenzhen, C.; Dietrich, K.; and Iryna, S. (2013). Impact of Processing of Red Beet on Betalain Content and Antioxidant Activity. Journal Food Research International. Germany. Risch, S. J. (1995). Encapsulation: Overview of User and Techniques. In Encapsulation and Controlled Release of Food Ingredients, G. A. Reineccius. ACC Symposium Series 590 American Chemical Society. Washington. D. C Santiago, E.C. & E. M. Yahia. (2008). Identification and Quantification of Betalains from the Fruits of 10 Mexican Prickly Pear Cultivars by High-Performance
61
Liquid Chromatogtraphy and Electrospray Ionization Mass Spectrometry.J. Agric. Food Chem. 56, Page 5758-5764. Seppanen, C.M.; Shong, Q.; and Csakiany, A.S. (2010). Review : The Antioxidant Functions of Tocopherol and Tocotrienol Homologues in Oils, Fats, and Food Systems. J Am Chem Soc (2010) 87:469-481. Setiawan, H. A. (2005). Penentuan Umur Simpan Produk Biskuit Marie dengan Metode Accelerated Shelf-Life Testing (ASLT). Skripsi. Fakultas Teknologi Pertanian Institut Pertanian Bogor, Bogor. Sharif, K.; Faqir, M.; Nasir, M.; Minhas, R; and Mir, M.N. (2003). Extension of Cookies Shelf Life By Using Rice Bran Oil. International Journal Of Agriculture and Biology 1560–8530/2003/05–4–455–457. Sharma, S.K.; Mulvaney, S.J; and S.S Rizvi. (2000). Food Processing Engineering. John Willey and Sons. New York. Skoog, D.A. and West, D.M. (1971). Principles of Instrumental Analysis. Holt, Rinehart and Winston, Inc., NewYork. Sherwood, L. (2007). Human Physiology From Cells to Systems. Seventh Edition. Canada: Brooks / Cengage learning. Page 229, 231. Smewing, J. (1999). Hydrocolloids in Food Texture : Measurement and Perception. A. J. Rosenthal (ed.). Aspen Publisher. Gaithersbrug, Maryland. Soenarta, T. (2015). The Effect of Using Maltodextrin And Gum Arabic As Microencapsulating Agents In The Production Of Red Beet (Beta Vulgaris L) Powder As Natural Food Colorant By Spray Drying Method. Skripsi. Fakultas Teknologi Pertanian Unika Soegijapranata Semarang. Semarang. Srihari, E.; Farid, S.L.; Rossa, H.; dan Helen, W.S. (2010). Pengaruh Penambahan Maltodekstrin Pada Pembuatan Santan Kelapa Bubuk. Seminar Rekayasa Kimia dan Proses. Universitas Surabaya, Surabaya. 18:1-7. Stintzing, F.C. and R. Carle. (2004). Functional Properties of Anthocyanins and Betalains in Plants, Food, and in Human Nutrition. A Review. Trends in Food Science and Technology 15 (2004) Page 19–38. Surono, C.M. (2015). Kestabilan Serbuk Bit Merah (Beta Vulgaris L.) Sebagai Pewarna Alami Dalam Adonan Tepung Beras Selama Pengukusan. Skripsi. Fakultas Teknologi Pertanian Unika Soegijapranata Semarang. Semarang.
62
Syah. (2005). Manfaat dan Bahaya Bahan Tambahan Pangan. Himpunan Alumni Fakutas Teknologi Pertanian Institut Pertanian Bogor. Bogor. Syarief, Rizal dan Halid, hariyadi. (1993). Teknologi Penyimpanan Pangan. Jakarta: Penerbit ARCAN. USDA. (2014). National Nutrient Data Base for Standard. Basic Report 20649, Tapioca, Pearl, Dry. The National Agriculutural Library. Taggart, P. (2004). Starch as an Ingredients : Manufacture and Applications. Di dalam: Ann Charlotte Eliasson (ed). Starch in Food: Structure, Function, and Application. CRC Press. Baco Raton. Florida. Tranggono & B. Sutardi. (1989). Biokimia Pangan. PAU Pangan dan Gizi UGM. Yogyakarta. Van Boekel, M.A. (2006). Formation of Flavor Compounds in The Maillard Reaction. Biotechnology Advances. Vol 24 No.2 Page 340-344, ISSN 0734-9750. Walpole, R.E.; Myers, R.H., and Myers, S.L. (1998). Probability and Statistic For Engineers and Scientist. Prentice Hall Int Inc. New Jersey. Wardan, A.N. (2011). Sumber Pati. Tersedia http://www.kreasimarie.com/t ipsmarie/1528032012151719/3kesalahan-umum-membuatkue.html. Diakses pada tanggal 5 Januari 2016. Widowati, S. (2003). Prospek Tepung Sukun Untuk Berbagai Produk Makanan Olahan Dalam Upaya Menunjang Diversifikasi Pangan. http://www.slideshare.net/shepdadan/tepung-sukun. Diakses pada tanggal 13 Juni 2015. Wieser, H. (2003). The Use of Redox Agents. In: Cauvain, S. P. (Ed.), Bread MakingImproving Quality. Woodhead Publishing Ltd., Cambridge. Page 424-446. Winarno, F. G. (2004). Kimia Pangan dan Gizi. Gramedia. Jakarta. Woods, W dan Aurand. (1977). Laboratory Manual in Food Chemistry. (AVI : Westport, Conn). Wulandari, T. (2009). Bit (Beta vulgaris L.). Tersedia http://www.platamor.com/index.php?plant=197. Diakses pada tanggal September 2015.
: 20
63
Yayath. (2009). Fungsi Bahan-bahan dalam Pembuatan Roti. http://yayathsilahkanmampir.blogspot.com/2009/10/blog-post.html. pada tanggal 7 Desember 2015.
Tersedia Diakses
Young, T. W. (1990). Malting and Brewing Science. Saint Edmundsburg Press Ltd. Suffolk. Yuliarti, N. (2007). Awas Bahaya Di Balik Lezatnya Makanan. Yogyakarta.