DAFTAR PUSTAKA
Anief, M. 2000. Ilmu Meracik Obat teori dan Praktek. Gajah Mada University Press. Yogyakarta. Ansel, H.C. 1989. Pengantar Bentuk Sediaan Farmasi. Edisi V. Universitas Indonesia Press. Jakarta. Bernasconi, G., dkk. 1995. Teknologi Kimia I. Penerjemah: Handojo L. PT Prandya Paramitha. Jakarta. Bahtiar, 1991. Perkembangan Penelitian Tanaman Industri Lain. Balai Penelitian Tanaman Rempah dan Obat. Bogor. Edisi Khusus Littro VII(2):12-16. Blouis, M. S. 1958. Antioxidant Determinations By The Use Of a Stable Free Radical. Nature. 1199-1200. Boer, Y. 2000. Uji Aktivitas Antioksidan Ekstrak Kulit Buah Kandis (Garcinia parvifolia Miq). Jurnal Matematika dan IPA 1. (1): 26-33. Bonni, T.y., dan Choo, Y.M. 2000. Valuabel Minor Constituens Of Comersial Red Palm Olein: Carotenoid, Vitamin E, Ubiquinones and Sterols. J Oil Palm Recearsh. 12: 14-24. Byrd, S.J. 2001. Using Antioxidants to Increase Shelf Life of Food Products. Cereal Foods World (46): 48-53. Chan, E. W. C., Lim, Y. Y., Wong, S. K., Lim, K. K., Tan, S. P., Lianto, F. S. 2009. Effects of different drying methods on the antioxidant properties of leaves and tea of ginger species. Food Chemistry. 113(1): 166–172. Cheong, W.J., Moon, H.P., Gyoung, W.K., Joung, H.K., You, J.S. 2005. Determination of Catechin Compounds in Korea Green Tea Influsions Under Various Extraction Conditions by High Performance Liquid Chromatography. Bull Korea Chem. Korea. 26 (5). Chu, D.C dan Juneja, L.R. 1997. General Chemical Composition of Green tea and Its Infusion Chemistry and Applications of Green Tea. CRC Press LLC. USA. hal 13-21. Coupland, J.N dan McClements. 1996. Lipid Oxidation in food Emulsions. Trends Food Sci. Tech. 7:83-91.
Dhalimi, Azmi. 2006. Budidaya Dan Pasca Panen Gambir Serta Permasalahannya. Biro Bina Pengembangan Sarana Perekonomian. Dati I Sumbar. Padang. Decker, E.A. 1998. Strategies For Manipulating the Pro-Oxidative/Antioxidative Balance of Foods to Maximize Oxidative Stability. Trends Food Sci. Tech. 9: 241-248. Decker, E.A., Warner, K., Richards, M. P., Shahidi, F. 2005. Measuring Antioxidant effectiveness in Food. Journal of Agricultural and Food Chemistry. 53: 43034310. Dinas Perindustrian dan Perdagangan Sumbar. 2001. Perbandingan realisasi ekspor Sumatera Barat Tahun 1995 – 2000. Kanwil Deperindak Propinsi Sumatera Barat. Sumatra Barat. Frankel, E.N., S.W. Huang., Aeschbach, R. 1998. Antioxidant activity of green teas in different lipid systems. J. American Oil Chemists’ Soc. 74: 1309-1315. Ferdiansyah, I.A. 2006. Ekstraksi Daun Mindi (Melia Adedarach Linn) Kering Secara Maserasi Menggunakan Pelarut Etanol 90 %. FTP UNIBRAW. Malang. Geankoplis, C.J. 1983. Transport Processes and Unit Operation. Allyn and Dalcon Inc. Boston, USA. Gordon, M.H. 2001. Measuring Antioxidant Activity. Dalam: Jan Pokorny, Nedyalka, Yanishlieva-Maslarova, and Michael Gordon (ed). Antioxidant in Food Practical Application. Woodhead Publishing Ltd. London. Guenther, E. 2006. Minyak Atsiri. UI Press. Jakarta. Halliwell, B dan Gutteridg, J.M.C. 2000. Free Radical in Biology and Medicine. Oxford University Press. NewYork. Hanani, E., dkk. 2005. Identifikasi Senyawa Antioksidan dalam Spons callispongia Sp, dari Kepulauan Seribu. Majalah Ilmu Kefarmasian. 2(3): 127–133. Harborne, J.B. 1987. Metode Fitokimia: Penuntun Cara Modern Menganalisis Tumbuhan. Alih bahasa: K. Padmawinata dan I. Soediro. Edisi ke-2. Institute Teknologi Bandung. Bandung: 71. Heath, J.B dan Reinessius, G. 1987. Flavor Chemistry and Technology. Van Nostrand Reinhold Co. New York. Hernani, dkk. 2005. Tanaman Berkhasiat Antioksidan. Penebar Swadaya. Jakarta.
Hoa, C.H.L., Cacacea, J.E., dan Mazza, G. 2007. Extraction Of Lignans, Proteins and Carbohidrate From Flaxseed Meal With Pressurides Low Polaritas Low Polarity Water. 40: 1637-1647. Huang, D., Ou, B., Prior, R.L. 2005. The Chemistry behind Antioxidant Capacity Assays. J. Agric. Food Chem. (53): 1841-1856. Liyana, PC dan Shahidi, F. 2005. Optimization of extraction of phenolic compounds from wheat using response surface methodology. Food Chemistry 93(1): 4756. Lee, K.W, Y. J. Lee, H.J., Lee, C.Y 2003. Cocoa Has More Phenolic Phytochemical and a Higher Antioxidant Capacity than Teas and Redwin. J. Agric. Food Chem. 51(25): 7202-7295 Madhavi, DL., dkk. 1996. Food Antioxidants. Marcell Dekker Inc. New York. Mardiah. 2010. Ekstraksi Kelopak Bunga Dan Batang Rosella (Hibicus sabdariffa L). Universitas Djuanda Jurusan Teknologi Pangan dan Gizi. Bogor. Marthsolich, K.A. 2007. Potensi Antioksidan Ekstrak Air dan Ekstrak Etanol 70 % Daun Jati Belanda (Guazuma ulmifolia Lamk). Skripsi. Program Studi Biokimia Institut Pertanian Bogor. Bogor. Matz, S. A. 1984. Snack Food Technology. The AVI Publ. Co. Inc. Westport. Connecticut. Mclements, D.J., Decker, E.A. 2000. Lipid Oxidation in Oil-in-Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food System. Food Sci. 65: 1270-1282. Molyneux, P. 2003. The Use of The Stable Free Radical Diphenylpicrylhydrazyl (DPPH), for Estimating Antioxidant Activity. Songklanakarin J. Sci. Technol. 2004. 26(2) : 211-219. Mueller-Harvey, I. 2001. Analysis of hydrolysable tannins. Animal Feed Science and Technology 91: 3-20. Nawar, W.W. 1996. Lipids. Dalam Fennema OR, editor. Food Chemistry. 3rd ed. Marcel dekker. New York. Nazir, M. 2000. Gambir : Budidaya, Pengolahan dan Prospek Diversifikasinya. Yayasan Hutanku. Padang.
Osakabe, N., Yasuda, A., Natsume, M., Takizawa, T., Terao, J., Konodo, K. 2002. Catechins and their Oligomers Linked by C4 C8 Bonds are Major Cacao Polyphenols and Protect Low Density Lipoprotein from Oxidation in Vitro. Experimental Biology and Medicine. 277: 51-56. Ozyurt, D., dkk. 2005. Determination of Total Antioxidant Capacity by a new Spectrofotometric Method Based on Ce (IV) Reducing Capacity Measurement. Elsevier Applied Science. New York. Pambayun, R., Gardjito, M., Sudarmadji, S., Kuswanto, R. K. 2007. Kandungan Fenol dan Sifat Antibakteri dari Berbagai Jenis Ekstrak produk Gambir (Uncaria gambir Roxb). Majalah farmasi Indonesia. 18(3): 141-146. Prakash, A., dkk. 2001. Medallion Laboratories: Analytical Progress, Antioxidant Activity. Diakses 21 Maret 2011. Http://www.terranostrachocolate.com/files/Comparative_and_General_Antioxi dant_Information.pdf Pokorni, J., Yanishlieva, N., Gordon, M. 2001. Antioxidant in Food Practical Applications. CRC Press. New York. Pratt, D. E. dan B.J.F. Hudson. 1990. Natural antioxidants not exploited commercially. Di dalam: B.J.F. Prior, R.L., Wu, X., Scaich, K. 2005. Standardized Methods For the Determination of Antioxidant Capacity and Phenolics in Foods and Dietary Supplements. J. Agric. Food Chem. 53:4290-4302. Purwani, M.V., Suyanti., Muhadi,A.W., 2008. Ekstraksi Konsentrat Neodimium Memakai Asam Di-2-Etil Heksi Fosfat. Seminar Nasional IV SDM Teknologi Nuklir 25-26 Agustus 2008. Yogyakarta: 438-439. Rauf, R., Suparmo, U., Suparmo. 2010. Aktivitas Penangkapan Radikal DPPH Ekstrak Gambir (Uncaria gambir Roxb). Agritech. 30(1): 1-5. Reichardt, C. 1988. Empirical Parameters of Solvent Polarity. In: Solvents and Solvent Effects in Organic Chemistry. VCH Verlagsgeseilschaft. Weinheim Germany. 339-392. Reische, D.W., Lillard, D.A., Eitenmiller, R.R. 2002. Antioxidants. Dalam Akoh, C.C., dan Min, D.B. Food Lipids Chemistry, Nutrition, and Biotechnology. Edisi ke2. Revisen and Expanded. Marcel Dekker Inc. New York. Risfaheri., Emmyzar., Muhammad, H. 1993. Budidaya dan Pascapanen Gambir. Pusat Penelitian dan Pengembangan Industri, Badan Penelitian dan Pengembangan Pertanian Departemen Pertanian. Jakarta.
Robinson, P. 1995. Kandungan Organik Tumbuhan Tinggi. Diterjemahkan: Padmawinata, K. Edisi ke-6. Institute Teknologi Bandung. Bandung: 193. Rohman, A., dan Riyanto. 2005, Aktivitas Antioksidan Ekstrak Buah Mengkudu (Morinda Citrifolia) , J. Agritech Vol, 25 No 3;131-136. Ruenroengklin, N., Jia, Z., Xuewu, D., Bao, Y., Jianrong, L., Yueming, J. 2008. Effect of Various Temperatures and Ph Values on the Extraction Yield of Phenolics from Litchi Fruit Pericarp Tissue and the Antioxidant Activity of the Extracted Anthocyanins. International Jurnal of Molecular Sciences. China: 1333-1341. Setiyowati, V. 2007. Karakterisasi dan Pengujian Aktivitas Antiokisdan Tabelt Effervescent Ekstrak Teh Hijau Pada Lama Ekstraksi dan Jenis Bahan Pengisi yang Berbeda. Skripsi. Fakultas Teknologi Pertanian. Universitas Brawijaya. Schaich, KM. 2005. Lipid Oxidation: Theoretical Aspects. Di dalam: Shahidi F, editor. Bailey’s Industrial Oil and Fat Products: Ed ke-6, Volume ke-1, Edible Oil and Fat Products: Chemistry, Properties, and Health Effects. Hoboken. John Wiley & Sons, Inc. Scheflan, L., dan Morris, B.J. 1983. The Handbook of Solvent. D. Van Nostrand Comp. Inc. New York. Shahidi, F., dan Wanasundara, U. 2002. Methods For Measuring Oxidative Rancidity in Fats and Oils. Inc. New York. Sherwin, E. R. 1990. Antioxidants for Vegetables Oils. J. Am. Oil Chem. Soc. 53: 430. Singleton, V.L., dan Rossi, J. A. 1965. Colorimeter of Total Phenolics with phosphomolibdic-phosphotungstic acid reagents. Am. J. Enol. Vitic. 16: 144158. Silalahi, J. 2002. Senyawa Polifenol Sebagai Komponn Aktif yang Berkhasiat dalam Teh. Majalah Kedokteran Indonesia. 52 (10). Jakarta : 371-4. Smallwood, I.M. 1999. Solvent Recovery Handbook. 2nd ed. CRC Press. Canada. Snyder, L.R., dan Kirkland, J.J. 1979. Introduction Chromatography. John Wiley & Sons. Canada.
to
Modern
Liquid
Soebagio, E.B., Ibnu, M.S., Widarti, H.R., Munzil. 2003. Kimia Analitik II. IMSTEP JICA UMN. Malang: 34.
Sousa, A., dkk. 2008. Effect of Solvent and Extraction Temperatures on The Antioxidant Potential of Traditional Stoned Tabel Olives Alcaparras. 41: 739745. Suyitno, H., Supriyanto., Suksmadji, H., Guritno, A.d., Supartono, W. 1989. Petunjuk Laboratorium Rekayasa Pangan. PAU Pangan dan Gizi UGM. Yogyakarta. Syaefudin. 2008. Aktivitas Antioksidan Formula Ekstrak Jati Belanda (Guazuma ulmifolia Lamk), Jambu Biji (Psidium guajava Linn) dan Salam (Eugenia polyanta Wight). Skripsi. Program Studi Biokimia Institut Pertanian Bogor. Bogor. Taniguchi, S., Kuroda, K., Doi, K., Tanabe, M., Shibata, T., Yoshida, T., dan Hatano, T. 2007. Revised Structures of Gambirin A1, A2, B1, and B2, ChalcaneFlavan Dimers from Gambir (Uncaria Gambir Extract). Chem. Pharm. Bull. 55(2): 268-272. Tensiska., Marsetio., dan Yudiastuti, S. 2007. Pengaruh Jenis Pelarut Terhadap Aktivitas Antioksidan Ekstrak Kasar Isoflavon dari Ampas Tahu. Jurusan Teknologi Industri Pangan. FTIP. Universitas Padjajaran. Tuminah, S. 2004. Teh [Camelia sinensis O.K var Assamica Mast] sebagai Salah Satu Sumber Antioksidan. Cermin Dunia Kedokteran 144: 52-54 Trilaksani, W. 2003. Antioksidan: Jenis, Sumber, Mekanisme Kerja dan Peran Terhadap Kesehatan. Institute Pertanian Bogor. Bogor: 1-12. Threyball, R.E. 1981. Mass-Transfer Operations. (3rd ed)Mc Graw-Hill. New York: 717-723. Voigt, R. 1995. Buku Pelajaran Teknologi Farmasi. alih bahasa: S.N. Soewandhi. 5nd ed. Gadjah Mada University Press. Yogyakarta: 564. Wang, J., Sun, B., Cao, Y., Tian, Y., Li, X. 2008. Optimisation of ultrasound-assisted extraction of phenolic compounds from wheat bran. Food Chemistry 106(2): 804-810. Welty, R.J., Wicks, E.C., Rorrer, G. 2004. Dialihbahasakan oleh: Prasetyo, G. Dasardasar Fenomena Transport. Edisi ke-4. Erlangga. Jakarta: 3. Wright, M.R. 2004. An Introdustions of Chemical Kinetics. Chishester. John Wile & Stones. Ltd. Xu, J., dan Hu, Q. 2004. Effect of Foliar Aplication of Selenium in The Antioxidant Activity of Aquous and Ethanolic Extracts of Selenium Enrched Rice. Journal Agric and Food. Chem. Vol. 52: 1759-1763.
Yuhono. 2004. Analisis Pendapatan Usaha Tani dan Pemasaran Gambir. Buletin TRO 15 (2) : 9 -11. Zamarel dan Hadad. 1991. Teknologi Budidaya dan Pengolahan Hasil Gambir. Balai Penelitian Tanaman Rempah dan Aneka Tanaman Industri. Balai Besar Penelitian dan Pengkajian Teknologi Pertanian. Zamarel dan Risfaheri. 1991. Perkembangan Penelitian Tanaman Industri Lain. Edisi Khusus Littro VII (2). Balai Penelitian Tanaman rempah dan Obat, Bogor. 1216.
