DAFTAR PUSTAKA
Abidin, A.Z., C. Devi, and Adeline. 2013. Development of Wet Noodles Based on Cassava Flour. English Technology Science Journal. 45 (1), 97 – 111. Andarwulan, N. 2011. Garam dan Gula Dalam Adonan Roti. (Skripsi). Jurusan Ilmu dan Teknologi Pangan Fakultas Teknologi Pertanian Institut Pertanian Bogor. Bogor. AOAC. 1995. Official Methods of Analysis Association of Official Analytical Chemist. Washington, D.C.1130 pp. Astawan, M. 1999. Membuat Mie dan Bihun. Penebar Swadaya. Jakarta Badan Standarisasi Nasional (BSN). 1992. SNI 01-2987-1992 : Syarat Mutu Mie Basah. Jakarta. Badan Standarisasi Nasional (BSN). 1994. SNI 01-3451-1994 : Syarat Mutu Tapioka. Jakarta. Badrudin, C. 1994. Modifikasi Tepung Ubi Kayu (Manihot esculenta Crantz) sebagai Bahan Pembuat Mie Kering. (Skripsi). Fakultas Teknologi Pertanian,Institut Pertanian Bogor. Bogor.
Bogasari. 2010. Pengolahan Roti. Arsip BBC. Palembang. British Nutrition Foundation. 2005. Complex Carbohydrate in Food. The Report of The Brithis Nutrition Foundation’s Task Force. Chapman and Hall, London. Budiyah. 2005. Pemanfaatan pati dan protein jagung (corn gluten meal) dalam pembuatan mi jagung instan. (Skripsi). Departemen Teknologi Pertanian dan Gizi Fakultas Teknologi Pertanian. Institut Pertanian Bogor. Bogor.
Chamdani. 2005. Pemilihan Bahan Pengawet yang Sesuai pada Produk MieBasah. (Skripsi). Fakultas Teknologi Pertanian. Institut Pertanian Bogor.Bogor.
56
Charles, A.L., Y.H. Chang, W.C. Ko., K. Sriroth, and T.C. Huang.2005. Influence of amylopectin structure and amylose content on gellingproperties of five cultivars of cassava starches. Jurnal Agriculture andFood Chemistry53: 2717 – 2725. Chen, Z. 2003. Physicochemical Properties of Sweet Potato Starches and Their Application in Noodle Products. (Thesis). Chapter 3: hal 40. Wageningen University, Netherlands. Collison,G.K.1968. Sweeling and Gelation of Starch,Starch and it's Devirates.Chapman and Hall Ltd.London. 171-171. Dahlia, lies. 2014. Hidup Sehat Tanpa Gluten. Elex media komputindo. Gramedia-Press. Jakarta. 113hlm. deMan. 1999. Principle of Food Chemistry.Connecticut: The Avi Publishing Co., Inc., Westport. Desai, K.G.H, and H.J. Park. 2005. Recent Developments in Microencapsulation of Food Ingridients. Korea University. Sungbuk-ku. Korea. 1361-1394. Desrosier, N.W. 1988. Teknologi Pengawetan Pangan. Penerbit Universitas Indonesia. UI-Press. Jakarta.320hlm. Dziezak, J.D. 1988. Applications of Spray-Drying in Microencapsulation of FoodIngredients: An overview.International Journal of Food Technology, 136–151.Diakses pada 18 Maret 2014. Febriyanti, T. 1990. Studi Karakteristik Fisik, Kimia, dan Fungsional Beberapa Varietas Tepung Singkong. (Skripsi). Institut Pertanian Bogor. Bogor. Grace, M.R. 1977. Cassava Processing. Food and Agriculture Organization of United Nations. Roma.
Greenwood.1979. Starch and Glycogen. Di dalam Symposium in Food : Carbohydrate and Their Roles. The Aus Publishing. Wesport. Handayani, S.1994. Pangan dan Gizi. Buletin. Universitas Negeri Surakarta. Surakarta. Hidayat, B. 2008. Pengembangan Formulasi Produk Mie Berbahan Baku Pati Ubi Kayu. Prosiding Seminar Nasional Sains dan Teknologi-II 2008. Universitas Lampung. :Lampung. (VII) 311-319. Hou, G. and M. Kruk.1998. Asian Noodle Technology. Technical Bulletin. Portland.
57
Huang, D.P. dan L.W. Rooney. 2001. Starches for snack foods. CRC Press. New York. Irviani, L.I.dan F.C. Nisa.2014. Kualitas Mie Kering Tersubsitusi Mocaf. Jurnal Pangan dan Agroindustri. Vol. 3 No 1 p.215-225. Jurusan Teknologi Hasil Pertanian, FTP Universitas Brawijaya. Malang. Kim Y.S., P.W.Dennis,H.L. James, and B. Patricia. 1996. Suitability of Edible Bean and Potato Starches fo Starch Noodleswww.aaccnet.org/cerealchemistry/ backissues/1996/73_302.pdf. Diakses pada tanggal 20 April 2014. Kruger, J.E and R.B. Matsuo. 1996. Pasta and Noodle Technology. American Association of Cereal Chemist, Inc. Minnesota.
Kusnanda, D. 2014. Mie Lethek Kegemaran Kawula Mataram. Buletin Harian Kompas.http://travel.kompas.com/read/2014/03/01/0925291/Mi.Lethek. Kegemaran.Kawula.Mataram. Diakses pada tanggal 12 Juni 2014. Maryani, N. 2013. Studi pembuatan mie kering berbahan baku tepung singkong dan mocaf (modified cassava flour). Jurnal sains terapan. Supervisor Jaminan Mutu Pangan, Program Diploma. Institut Pertanian Bogor. Bogor.1 – 15 hlm.. Diakses pada tanggal 22 Mei 2014. Meilgaard, M., G.V. Civille, dan B.T. Carr. 1999. Sensory Evaluation Technique. CRC Press. New York. Moorthy, S.N. 2004. Tropical sources of starch. CRC Press, Baco Raton. Florida. Navickis, L.L., Anderson, R.A., Bagley, E.B. and Jasberg, B.K. 1982. Viscoelastic properties of wheat flour doughs: Variation of dynamic moduli with water and protein content.J. Texture Studies. 13:249 – 264. Ningrum, W.R. 2006. Eksperimen Pembuatan Roti Tawar Dengan Menggunakan Jenis Lemak Yang Berbeda. (Skripsi). Universitas Negeri Semarang. Semarang. Nurzane. 2010. Pengetahuan Tentang Penggunaan Garam Patiseri. http://nurzanepastry.blogspot.com.Diakses pada tanggal 3 Maret 2014. Oh, N.H., P.A. Seib., C.W. Deyou, and A.B. Ward. 1983. Noodles. Measuring The Textural Characteristics of dry Noodles. Cereal Chemistry. 60. 433 – 437. Pagani, M.A. 1985. Pasta product from non conventional raw material. P:52-68. Proceeding of An International Symposium, Milan. Italy.
58
Petrofsky, K.E. and Hoseney, R.C. 1995. Rheological Properties of Dough Made With Starch and Gluten From Several Cereal Sources. Cereal. Chem. 72. 53 – 58. Pomeranz, Y. dan Shellenberger. 1971.Bread science and technology. AVI publishing Co. Inc. Westport. Connecticut. Potter, N.N. and H.J. Hotchkiss.1995. Food Science. CBS Publishers and Distributors. New Delhi. Radley, J.A. 1976. Starch Production Technology. Applied Science Publishers, London. Swinkels, J.J.M. 1985.Source of starch, its chemistry and physics. Di dalam : G.M.A.V. Beynum dan J.A Roels (eds.). Starch Conversion Technology. Marcel Dekker, Inc. New York. Taggart, P. 2004. Starch as an ingredient : manufacture and application. CRC Press, Boca Raton. Florida. Widyaningsih, T.B. dan E.S. Murtini.2006. Alternatif Pengganti Formalin Pada Produk Pangan. Trubus Agrisarana. Surabaya. Wheat Asscociates, U.S. 1983. Pedoman Pembuatan Roti dan Kue. Penerjemah IKAPI. Upima. Jakarta. 287 hlm. Whistler, R.L. dan J.N. BeMiller.1997. Carbohydrate for Food Scientist. American Association of Cereal. St. Paul. Wilbrahan, A.C., dan M.S. Matta. 1992. Pengantar Kimia Organik dan Hayati. Terjemahan. Institut Teknologi Bandung. Bandung. Winarno, F.G. 1994.Kimia Pangan dan Gizi. PT Gramedia Pustaka Utama. Jakarta. Winarno, F.G. dan T.S. Rahayu. 1994. Bahan Makanan Tambahan untuk Makanan dan Kontaminan. Pustaka Sinar Harapan. Jakarta. Winarno, F.G. 2000. Potensi dan Peran Tepung-tepungan bagi Indsutri Pangan dan Program Perbaikan Gizi. Makalah pada Seminar Nasional Interaktif Penganekaragaman Makanan untuk Memantapkan Ketersediaan Pangan. Jakarta.Diakses pada tanggal 23 April 2014. Winarno, F.G. 2002. Kimia Pangan. PT Gramedia.Jakarta. Zobel, H.F. 1984. Gelatinization of Starch and Mechanical Properties of Starch Pastes. Academic Press, Inc. New York.
59
Zulkhair, Hamigia., T. Muhandri., Subarna, dan N. Budi.2012.Jurnal Sains Terapan Edisi II : 16 – 31. Fakultas Teknologi Pertanian. Institut Pertanian Bogor. Bogor. Diakses pada tanggal 9 April 2014.
