DAFTAR PUSTAKA
Adawiyah DR, Waysima. 2009. Buku Ajar Evaluasi Sensori Produk Pangan. ed ke-1. Bogor: Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor. Andarwulan N, Sutrisno K. 1992. Kimia Vitamin. Jakarta: Rajawali Press. Andarwulan N, Fardiaz D, Wijaya CH, Apriyantono A. 1995. Isolasi dan karakterisasi antioksidan dari jinten (Cuminum cyminum Linn.). Prosiding pada Widyakarya Nasional Khasiat Makanan Tradisional, Kantor Menteri Negara Urusan Pangan RI. [Anonim]. 1970. Tropical Legumes, Resources for The Future. Washington DC: National Academy of Science. [Anonim]. 2006. Design-expert 7 user’s guide. [e-book] http://stat-ease.com/. [21 Januari 2011]. [AOAC] Association of Official Analytical Chemists. 1995. Official Methods of Analysis. 16th ed. Arlington: AOAC. Arpah M. 2001. Penentuan Kadaluarsa Produk Pangan. Bogor: Pusat Studi Pangan dan Gizi, Institut Pertanian Bogor. Block G, Langseth L. 1994. Antioxidant vitamin and disease prevention. Food Technology 48 (7). Broek A. 1993. Functional food: The Japanese approach. International Food Ingredients 1:49. Caragay AB. 1992. Cancer preventive food and ingredients. Food Technology 46: 65-68. Chan MM, Fong D. 1994. Anti-inflammatory and cancer-preventive immunomodulation trough diet: Effect of curcumin on T-lymphocytes. Food Phytochemicals for Cancer Prevention: Teas, Spices, and Herbs 2:222-230. Cornell JA. 1990. Experiments with Mixtures: Designs, Models, and The Analysis of Mixture Data. 2nd ed. New York: John Wiley&Sons. Darwis ABD, Indo M, Hasiyah S. 1991. Tumbuhan Obat Famili Zingiberaceae. Bogor: Pusat Penelitian dan Pengembangan Tanaman Industri. De Mann JM. 1989. Principle of Food Chemistry. Westport: The AVI Publishing Company Inc. Dugan LR. 1983. Natural antioxidant. In: Simic, Karel (ed). Development in Food Colours I. London: Applied Science Publishing, Ltd. Fardiaz D. 1997. Makanan fungsional dan pengembangannya melalui makanan tradisional. Prosiding pada Seminar Nasional Teknologi Pangan, Denpasar, Bali, 16 – 17 Juli.
74
Fardiaz S. 1989. Mikrobiologi Pangan : Penuntun Praktek Laboratorium. Bogor: Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor. Faridah DN, Kusnandar F, Herawati D, Kusumaningrum HD, Wulandari N, Indrasti D. 2009. Penuntun Praktikum Analisis Pangan. Bogor: Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor. Farrel KT. 1990. Spices, Condiments, and Seasonings. Westport: The AVI Publishing Company Inc. Finch BF, Kunert KJ. 1985. Vitamin C and E: an antioxidant system against herbicide-induced lipid peroxidation in higher plants. Journal of Agriculture and Food Chemistry 33: 574-577. Francis FJ. 1977. Colour and appearance as dominating sensory properties of foods. In: Birch GG, Brennan JG, Parker KJ (eds). Sensory Properties of Foods. London: Applied Science Publishers. Ghiselli A, Sefafini M, Maini G, Azzini E, Ferro-lozzi A. 1995. A fluoroscens-based method for measuring total plasma antioxidant capability. Free Radical and Medicine 18(1):29-36. Goldberg I. 1994. Functional Food, Designer Food, Pharma Food, Neutraceuticals. New York: Champman&Hall. Gordon MH. 1990. The mechanism of antioxidant activity in vitro. In: Hudson, B.J.F. (ed). Food Antioxidants. London: Elseviere Applied Science. Grosch W, Belizt HD. 1999. Food Chemistry. Heidelberg: Spring-Verlag. Gutteridge JMC. 1995. Lipid peroxidation and antioxidant as biomarkers of tissue damages. Clinical Chemistry 41(12): 1819-1824. Halliwell B, Aeschbach R, Lolinger J, Auroma OI. 1995. Free radical antioxidant in human disease. Food Chemistry Toxicology 33:601. Halliwell B, Gutteridge JMC. 1991. Role of free radical and catalytic logam ions in human disease. Methods in Enzymology 186: 1-83. Harris JR. 1990. Blood Cell Biochemistry : Erythroid Cell. New York: Plenum Publishing. Hutching JB. 1999. Food Color and Appearance. 2nd ed. Gaitersburg: Aspen Publishing Inc. Jusuf E. 1980. Analisis Kandungan Kurkumin pada Rimpang Beberapa Jenis Kurkuma dari Jawa [skripsi]. Jakarta: Fakultas Biologi Universitas Nasional. Kikuzaki H. 2000. Ginger for drug and spice purpose. In: Mazza, G., Oomah, B.D. Herbs, Botanicals, and Teas. Pennsylvania: Technomic Publishing, Co., Inc. Kikuzaki H, Nakatani N. 1993. Antioxidant effects of some ginger constituents. Journal of Food Science 58: 1407.
75
Kochhar SP, Rossell JB. 1990. Detection, estimation and evaluation of antioxidant in food system. In: Hudson, B.J.F. (ed). Food Antioxidants. New York: Elseviere Applied Science. Koswara S. 1995. Jahe dan Hasil Olahannya. Jakarta: Pustaka Sinar Harapan. Krinsky I. 1992. Mechanism of Action of Biological Antioxidants. Boston: The Society for Experimental Biology and Medicine. Langseth I. 1995. Oxidants, Antioxidants and Disease Prevention. Washington DC: ILSI Press. Krishnamurthy MN, Padma Bai R, Natarajan CP, Kuppuswamy S. 1976. Control content of turmeric varieties and studies of its processing. Journal of Food Science and Technology (India) 12:1214 Krisnayunita P. 2002. Formulasi, Karakterisasi Kimia, dan Uji Aktivitas Antioksidan Produk Minuman Fungsional Tradisional Sari Asam Jawa (Tamarindus Indica L.) dan Sari Temulawak (Curcuma xanthorrhiza Roxb.) [skripsi]. Bogor: Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor. Larson RA. 1988. The antioxidant of higher plants. Phytochemistry 27: 969-978. Lee CY, Huang MT, Ho CT. Phenolic compounds in food and their effects on health II. ACS Symposium Series 202nd. National Meeting of The American Chemical Society, August 25th – 30th 1991, New York. Leong LP, Shui G. 2002. An investigation of antioxidant capacity of fruits in Singapore markets. Journal of Food Chemistry 76:69-75. Lewis WH, Elvin MPF. 1997. Medical Botany, Plants Affecting Man’s Health. New York: John Willey&Sons. Lolinger J. 1991. The use of antioxidant in foods. In: Arouma, O.I., Halliwell, B. (eds). Free Radical and Food Adhves. London: Taylor and Francis. Ma’arif MS, Machfud, Sukron M. 1989. Teknik Optimasi Rekayasa Proses Pangan. Bogor: PAU Pangan dan Gizi, Institut Pertanian Bogor. Meilgaard M, Civilla GV, Carr BT. 1999. Sensory Evaluation Techniques. 3rd ed. Washington DC: CRC Press. Molyneux P. 2004. The use of the stable free radical diphenylpicryl-hydrazyl (DPPH) for estimating antioxidant activity. Songklanakarin Journal of Science and Technology 26(2):211-219. Muchtadi TR, Sugiyono. 1992. Ilmu Pengetahuan Bahan Pangan. Bogor: PAU Pangan dan Gizi, Institut Pertanian Bogor. Nabet FB. 1996. Zat gizi antioksidan penangkal senyawa radikal pangan dalam sistem biologis. Prosiding dalam Seminar Senyawa Radikal dan Sistem Pangan, Kerjasama PSPG-IPB dan Kedutaan Besar Prancis.
76
Nagy S, Shaw PE. 1980. Tropical and Sub-Tropical Fruits, Composition, Properties, and Uses. Westport: The AVI Publishing Co. Inc. Nakatani N, Inatani R. 1981. Structure of rosmanol, a new antioxidant from rosemary (Rosmainus officinalis L.). Agricultural and Biological Chemistry 45: 2385. Nasution A. 1980. Metode Penelitian Citarasa. Bogor: Departemen Ilmu Keluarga dan Konsumen, Fakultas Pertanian, Institut Pertanian Bogor. Nielsen SS. Food Analysis. 3rd ed. New York: Kluwer Academic. Paimin FB, Murhananto. 1991. Budidaya Pengolahan dan Perdagangan Jahe. Jakarta: Penebar Swadaya. Pratt DE. 1992. Natural antioxidants from plant material. In: Huang MT, Ho CT, Lee CY (Eds.). Phenolic Compounds in Food and Their Effects on Health II : Antioxidants and Cancer Prevention. Washington DC: American Chemical Society. Pratt DE, Hudson BJF. Natural antioxidant not exploited commercially. In: Hudson, B.J.F. (ed). Food Antioxidants. New York: Elseviere Applied Science. Purseglove JW, Brown EG, Green CL, Robbins SRJ. 1981. Spices Vol 2. New York: Longman Inc. Rismunandar. 1988. Rempah-Rempah Komoditi Ekspor Indonesia. Bandung: Sinar Baru. Rukmana R. 1995. Kencur. Jakarta: Kanisius. Sastroamidjojo S. 1997. Obat Rakyat Indonesia. Jakarta: Dian Rakyat. Santosa HH. 1994. Jahe Gajah. Jakarta: Kanisius. Schuler P. 1990. Natural antioxidant exploited commercially. In: Hudson, B.J.F. (ed). Food Antioxidants. London: Elseviere Applied Science. Sies H, Stahl W, Sundquist AR. 1994. Antioxidant Functions of Vitamin : Vitamin E, Vitamin C, Beta-carotene, and Other Carotenoids. New York: New York Academy of Science. Slamet Y. 2005. Formulasi Minuman Fungsional untuk Kelompok Gizi Khusus dari Kecambah Kacang Hijau dan Sari Jahe [skripsi]. Bogor: Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor. Soekarto ST. 1985. Penilaian Organoleptik untuk Industri Pangan dan Hasil Pertanian. Jakarta: Bhratara Karya Aksara. Soestina V, Hidayat E. 1977. Pohon Asam (Tamarindus Indica Linn.). Buletin Kebun Raya 3. Somaatmadja D. 1985. Rempah-Rempah Indonesia. Bogor: Departemen Perindustrian. Balai Besar Penelitian dan Pengembangan Industri Hasil Pertanian.
77
Srinivasan KR. 1953. Chromatographic study of the curcuminoids in Curcuma longa. Journal of Pharmacy and Pharmacology 5:448-457. Sugani S. 1981. Mempelajari Pembuatan Minuman Sari Jahe dan Pengaruh terhadap Mutunya Selama Penyimpanan [skripsi]. Bogor: Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor. Tilaar M, Wong LW, Ranti AS, Suryaningsih, Handra H, Maily. 2010. The Green Science of Jamu: Pendekatan Pragmatik untuk Kecantikan dan Kesehatan. Jakarta: Dian Rakyat. Toda S, Miyase T, Arichi H, Tanizawa H, Takino Y. 1985. Natural antioxidants: Antioxidative components isolated from rhizome of Curcuma longa L. Chemical and Pharmaceutical Bulletin 33:1725-1728. Vankar PS, Tiwari V, Shanker R, Srivastava J. 2006. Change in antioxidant activity of spicesturmeric and ginger on heat treatment. Journal of Environmental, Agricultural and Food Chemistry 5(2): 1313-1317. Winarno FG. 1997. Kimia Pangan dan Gizi. Jakarta: Gramedia. Winarno FG, Wirakartakusumah MA. 1981. Fisiologi Lepas Panen. Jakarta: Sastra Hudaya. Wirakartakusumah MA, Abdullah K, Syarif AM. 1992. Sifat Fisik Bahan Pangan. Bogor: Pusat Antar Universitas Pangan dan Gizi, Institut Pertanian Bogor. Wulandhari NWT. 2007. Optimasi Formulasi Sosis Berbahan Baku Surimi Ikan Patin (Pangasius pangasius) dengan Penambahan Karagenan (Euchema sp.) dan Susu Skim untuk Meningkatkan Mutu Sosis [skripsi]. Bogor: Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor. Yusuf RR. 2002. Formulasi, Karakterisasi Kimia, dan Uji Aktivitas Antioksidan Produk Minuman Fungsional Tradisional Sari Jahe (Zingiber officinale Rosc.) dan Sari Sereh Dapur (Cymbopogon flexuosus) [skripsi]. Bogor: Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor.
78
