DAFTAR PUSTAKA Anonim. 2006. Pengertian keju.http://repository.upi. edu/operator/upload/sd535 060813_chapter2.pdf. Diakses [03 Maret 2014]. Anonim. 2011a. Keju. http://repository.ipb.ac.id/bitstream/handle/123456789/ 39945/bab%20II%20f95rsu1.pdf?sequence=7. Diakses [3 Maret 2014]. Anonim. 2013. Freeze Drying Technology : for Better Quality & Flavor Products of Dried Products. Food Review Indonesia : Vol. VII (2) February 2013. Almatsier, Sunita. 2002. Prinsip Dasar Ilmu Gizi.Jakarta : PT. Gramedia Pustaka Utama Bakan JA dan JL Anderson. 1978. Micoencapsulation. The Theory and Practise of Industrial Pharmacy 1978; 2nd edition; 384. Balasa, L. L., dan Fanger, G.O. 1971. Microencapsulation in Food Industry. CRC Critical Reviews in Food Technology. 2 : 245-265. Bauch, A., O. Lindtner, G. Mensink, and B. Niemann. 2006. Dietary Intake and Sources of Long Chain n-3 PUFAs in German adults. Eur. J. Clin. Nutr. 60:810–812. Belluzzi A, Boschi S, Brignola C, Munarini A, Cariani G, Miglio F. 2000. Polyunsaturated fatty acids and inflammatory bowel disease. Am. J. Clin. Nutr. 71: 339– 342. Chávez-Servín JL, Castellote AI, López-Sabater M. 2008. Evolution of available lysine and lactose contents in supplemented microencapsulated fish oil infant formula powder during storage. International Journal of Food Science and Technology 43: 1121- 1128. Chávez-Servín, J. L., Castellote, A. I., & López-Sabater, M. C. (2004). Analysis of mono- and disaccharides in milk-based formulae by high-performance liquid chromatography with refractive index detection. Journal of Chromatography A, 1043, 211-215. http://dx.doi.org/10.1016/j.chroma.2004.06.002 Chee
CP, Gallaher JJ, Djordjevic D, Faraji H, McClements DJ, Decker EA, Hollender R, Peterson DG, Roberts RF, Coupland JN. 2005.Chemical and sensory analysis of strawberry-flavoured yogurt supplemented with an algae oil emulsion. J Dairy Res 72(3):311–6
Herwiandani, Devita P. 2014 FORTIFIKASI KEJU COTTAGE MENGGUNAKAN MIKROENKAPSULAT MINYAK BELUT ( Monopterus albus) BEROMEGA-3 Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
46
Connor WE. 2000. Importance of n-3 fatty acids in health and disease. American Journal of Clinical Nutrition 71: 171S- 175S. Cunnane, S., C. A. Drevon, W. Harris, A. Sinclair, and A. Spector.2004. Recommendations for Intakes of Polyunsaturated Fatty Acids in Healthy Adults. ISSFAL Newsl. 11:12–25. Daulay, D., 1991. Fermentasi Keju. Pusat Antar Universitas Pangan dan Gizi. Institut Pertanian Bogor, Bogor. Eckles, C. H., W.B. Combs. And H. Macy. 1980. Milk and Milk Products. Mc Graw Hill Company. New York. Fajri, I. 2002. Mempelajari proses Pembuatan Tepung dari Whey Tahu dengan Pengering Semprot dan Pengering Beku serta Analisis Sifat Fungsional Tepung yang Dihasilkan. [Program Pasca Sarjana]. Institut Pertanian Bogor. Fajri, I. 2002. Mempelajari proses Pembuatan Tepung dari Whey Tahu dengan Pengering Semprot dan Pengering Beku serta Analisis Sifat Fungsional Tepung yang Dihasilkan. [Program Pasca Sarjana]. Institut Pertanian Bogor. Geantaresa, Egrina. 2009. Pemanfaatan Ekstrak Kasar Papain Sebagai Koagulan pada Pembuatan Keju Cottage Menggunakan Bakteri Streptococus thermophillus, Lactobacillus lactis dan Leuconostoc mesentorides. Bandung: Universitas Pendidikan Indonesia. Gracey JF, Collins DS, Huey R. 1999. Fat Rancidity. Page 407 in Meat Hygiene. 10th edition. Harcourt Brace and Company Limited, London, UK. Hauswirth CB, Scheeder MRL, Beer JH. 2004. High n-3 fatty acid content in alpine cheese: The basis for an alpine paradox. Am Heart Assoc. 103-7 p. Heldman, D. R. And R. P. Singh. 1981. Food Process Engineering 2 ed. Avi Publishing Company, Inc. Westport, Conecticut, USA. Jackson, L.S, dan Lee, K. 1991. Microencapsulation and the food industry. Lebensm-Wiss-Technol. 24 : 289-297. Jacobsen C, Timm M, Meyer AS. 2001. Oxidation in fish oil enriched mayonnaise: ascorbic acid and low pH increase oxidative deterioration. J. Agric. Food Chem. 49: 3947–3956. Ketaren, S. 1986. Pengantar Teknologi Minyak dan Lemak Pangan. Cetakan Pertama. Jakarta : UI-Press.
47
Kris-Etherton PM, Harris WS, Appel LJ. 2002. Fish Consumption, Fish Oil, Omega-3 Fatty Acids, and Cardiovascular Disease. Journal of the American Heart Association 106: 2747- 2757. Kusdiantini, Andini. 2010. Studi pengaruh Pengontakan Bentonit dalam Proses Ekstraksi Terhadap Kualitas dan Kuantitas Minyak Belut.Skripsi. Jurusan Kimia, Universitas Pendidikan Indonesia Liapis, A. I., and R. Bruttini. 1995. Freeze Drying, p. 309-343. In arun S. Mujumdar (ed). Handbook of Industrial Drying. Marcel Dekker. Inc. New York. M. Fuchs, C. Turchiulli, M. Bohin, M.E. Cuvelier, C. Ordannaud, M.N. PeyratMaillard, E. Dumoulin . 2006. Encapsulation of oil in powder using spray drying and fluidized bed agglomeration. Journal of Food Engineering, 75 (1) (2006), pp. 27–35 McClements, D. J., and E. A. Decker. 2000. Lipid oxidation in oil-inwater emulsions: Impact of molecular environment on chemical reactions in heterogeneous food systems. J. Food Sci. 65:1270–1282. Mediana, A, R. A, G, Gimenez, F.G, Camacho, J.A>S> Perz, E>M. Grima, ad. AC Gomez. 1995. Concentration an Purification of Searidonic, Eicosa Pentaoic Acid, And Docosahexanoic Acid Cod Liver Oil and The Marine Microalga. J. Of American Oil Chem. Soc. 72(5):575-581. Morris, Diane H. 2007. Metabolism of Alpha Linoleic Acid. Flax Council Canada : Canada Muchtadi TR, Sugiyono. 1989. Teknologi Proses Pengolahan Pangan.Departemen Pendidikan dan Kebudayan, Direktorat Jenderal Pendidikan Tingi, Pusat Antar Universitas Pangan dan Gizi. IPB. Bogor. Nielsen NS, Debnath D, Jacobsen C. 2007. Oxidative Stability of Fish Oil Enriched Drinking Yoghurt. Int. Dairy J. 17 (12): 1478- 1485. Poedjiadi, A dan Supriyanti, T. 2006. Dasar-Dasar Biokima. Jakarta: UI-Press. Prisco D, Filippini M, Francalanci I, Paniccia R, Gensini GF, Serneri GG. 1995. Effect of n-3 fatty-acid ethyl ester supplementation on fatty-acid composition of the single platelet phospholipids and on platelet functions. Metabolism 44: 562– 569.
48
Razak, Basri, Dzulkefly, Salleh. 2000. Extracton and caracterization of Fish Oil Monoptrus albus. Malaysian Journal of Analiytical Science Vol. 7, No. 1 (2001) 217-220 Sathivel,
S.,dan D. E. Kramer. 2010. Chapter 33: Microencapsulation,nanoencapsulation, edible film, and coatings applications in seafood processing. Pages 414–422 in Seafood Quality, Safety, and Health Effects. C. Alasalvar, K. Miyashita, F. Shahidi, and U. Wanasundara, ed. lackwell Publishing Ltd., Oxford, UK.
Shahidi, F. dan Han, X. Q. 1993. Encapsulation of food ingredients. Critical Reviews in Food Science and Nutrition, 33 (6): 501-547. Siagian, Naomi. 2013. Budidaya Ikan Sidat PeluangEkspor yang Menggiorkan. [Online] tresedia : http://www.agropustaka.com/2012/03/budi-daya-ikansidat-peluang-ekspor.html Simanjuntak M. 2007. Optimasi Formula Mikroenkapsulat Minyak Sawit Merah Menggunakan Maltodekstrin, Gelatin, dan Carboxymethyl Cellulose dengan Proses Thin Layer Drying. [skripsi]. Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor. Siswono, 2003. Ikan Air Tawar Kaya Protein dan Vitamin. [Online]. Tersedia di: http//:www.gizi.net Sulaiman S dan Z Noor. 1982. Pengaruh Asam Cuka terhadap Rasa Amis dari Daging Ikan Mujair yang Dipanggang. Agritech Vol.3 no. 3 dan 4. Yogyakarta Tamime, A.Y. 2006. Fermented Milks. Singapore: Blackwell Science Ltd Blackwell Publishing Company. Velasco J, Dobarganes C, Marquez G. 2003. Variables Affecting Lipid Oxidation in Dried Microencapsulated Oils. Grasas y Aceites 54 (3): 304- 314. Wen Z, Pyle D, Garcia R. 2008. Producing docosahexaenoic acid-rich algae from biodiesel derived-crude glycerol: effects of impurities on DHA production and algal biomass composition. J Agr Food Chem 56(11):3933-9. Westing LL, Rennecius F. 1988. Shelf life of storage oil:effect of encapsulation by spray drying, extrusion and molecular inclusion. Di dalam: Flavor Encapsulation. Risch SJ, Rennecius GA (Eds.). American Chemical Society, Washington
49
Winarno FG. 2002. Kimia Pangan dan Gizi. PT Gramedia Pustaka Utama, Jakarta.