DAFTAR PUSTAKA Anal, A. K. and H. Singh. 2007. Recent advantages in microencapsulation of probiotics for industrial application and targeted delivery. J. Food Sci. Technol. 18: 240-251. Ansel. H. C. 1989. Pengantar Bentuk Sediaan Farmasi. Terjemahan: F. Ibrahim. Edisi keempat. Universitas Indonesia Press, Jakarta. Buckle, K. A., R. A. Edwards., G.H. Fleet dan M. Wooton. 1985. Ilmu Pangan. Terjemahan: H. Purnomo. Dan Adiono. Universitas Indonesia, Jakarta. Buckle, K.A., R.A. Edwadrs, D.H. Fleet dan M. Wooton. 1987. Ilmu Pangan. Terjemahan: H. Pornomo dan Adiono. Universitas Indonesia Press, Jakarta. Chandramouli, V., K. Kailsapathy, P. Peiris and M. Jones. 2004. An improved method of microencapsulation and its evaluation to protect Lactobacillus spp. in simulated gastric condition. J. Microbiol. Method. 56: 27-35. Dewan Standardisasi Nasional. 1992. SNI 01-2891-1992. Cara Uji Makanan dan Minuman. Standar Nasional Indonesia, Jakarta. Dewan Standardisasi Nasional. 1992a. SNI No. 01-3141-1992. Susu Segar. Dewan Standardisasi Nasional, Jakarta. Fardiaz, S. 1987. Mikrobiologi Pengolahan Pangan Lanjut. Pusat Antar Universitas Pangan dan Gizi, Institut Pertanian Bogor, Bogor. Fardiaz, S. 1989. Analisis Mikrobiologi. Pusat Antar Universitas. Institut Pertanian Bogor, Bogor. Fardiaz, S. 1992. Mikrobiologi Pangan 1. PT Gramedia Pustaka Utama, Jakarta. Fathir, F. 2009. Media pertumbuhan mikroba. http://fuadfathir. multiply. com/ journal / item/2. [ 5 November 2009] Fitria, F. 1999. Pembuatan yogurt instan dengan menggunakan pengeringan semprot. Skripsi. Fakultas Teknik Pertanian. Institut Pertanian Bogor, Bogor. FAO (Food and Agriculture Organization) and WHO (World Health Organization of United Nations). 2001. Health and Nutritional Properties of Probiotics in Food Including Powder Milk with Lactid Acid Bacteria. Report of Joint FAO/WHO Expert Consultation. FAO/WHO, Cordoba. Fooks, L. J., Fuller, R. and Gibson, G. R. 1999. Prebiotics, probiotocs and human gut microbiology. Prob. 9: 2-7. Gilliand, S. E. 1986. Bacterial Starter Cultures for Foods. CRC Press, Boca Parton, Florida. Gibson, G. R. and Fuller, F. 1998. The role of probiotics and prebiotics in the functional food concept. Dalam: Sadler, M. J. dan Saltmash. (Eds.) Functional Food, the Consumers, the Products and the Evidence. British 52
Nutritional Fondation: 3-13. Grizard, D. and Bartemeu. 1999. Non digentable oligosaccharides used as prebiotis agent: mode of production ang benefical effect on animal and human health. J. Nutr. 3 (5-6): 563-588. Helferich, W. and D. Westhoff. 1980. All About Yoghurt. Prentice-Hall, Inc., Englewood Cliff, New Jersey. Holt, J. G., N. R. Kreig, P. H. A. Sneath, J. T. Stanley and S.R William. 1994. Bergey’s Manual of Determinative Bacteriology. 9th Edition. Williams and Wilkins Co., Baltimore. Hosono, A. 1992. Fermented milk in the orient. Dalam: Y. Nakazawa dan A. Hosono (Eds.). Functions of Fermented Milk,Challenges for Health Science. Elsevier Applied Science Publishers Ltd., London. Jay, J. M. 1996. Modern Food Microbiology. 4th Edition. Van Nostrand Company, New York. Kennedy, J. F., C. J. Knill and D. W. Taylor. 1995. Maltodekstrin. Dalam: Kearsley, M. W. J dan Dziedzic (Eds.) Handbook of Starch Hydrolisys Product and Their Derivates. Blackie Academic & Profesional. Lachman, L.,H. A. Lieberman and J. L. Kanig. 1994. Teori dan Praktek Farmasi Industri. Universitas Indonesia Press, Jakarta. Law, B. A. 1997. Microbiology and Biochemistry of Chesee and Fermented Milk. 2nd Edition. Blackie Academic and Profesional, London. Lieberman, A., L. Lachman and J.B. Schwartz. 1992. Pharmacuetical Dosage Forms Tablets. Volume 2. 3rd Edition. Marcel Dekker Inc., New York. Lindgren, S. E. and W. J. Dobrogosz. 1990. Antagonistic activities of lactic acid and bacteria in food and food fermentation. Microbiology Reviews (87): 149-164. Liu, J., 2001. Properties of lipophilic matrix tablet containing phenylpropanolamine hydrochloride prepared by hot-melt extrusion. Eur. J. Pharm. Biopharm. 52 : 181-190. Luckle, F. K. 1985. Fermented sausage. Dalam: Microbiology of Fermented Food. B. J. Wood (Eds.). Elsevier Applied Science. New York. P: 2 (41-83). Mathlouthi. M. 1994. Food Packaging and Preservation. Blackie Academic and Professional, London. Mattjik, A. A. dan Sumertajaya. 2000. Perancangan Percobaan dan Aplikasi SAS dan MINITAB. Jilid I. Institut Pertanian Bogor, Bogor. Mc. Donald, M. 1984. Uses of glucose syrups in the food industry. Dalam: Dziedzic, S. Z. dan M. W. J. Kearsley (Eds.). Glucose Syrup : Science and Technology. Elsevier Applied Science Publisher, London, New York. Milanovic, N. T., A. Kodzic, J. Baras and S. D. Brankovic. 2001. The influence of a 53
cryoprotective medium containing glycerol on the lyophilization of lactic acid bacteria. J. Serb. Chem. Soc. 66 (7) 435-441. Molin,G. 2001. Probiotics in food not containing milk or milk constituents,with special reference to Lactobacillus plantarum 299v 1-3 . American .J. Clinical Nutrition. 73: 380-385. Nakazawa, Y and A. Hosono.1992. Functions of Fermented Milk Challengs for The Health Science. Elsevier Applied Science, London, New York. Nuraida, L. 1994. Pembuatan dan pengawetan laru untuk pembuatan yogurt. Laporan Penelitian. Lembaga Pendidikan. Institut Pertanian Bogor, Bogor. Parikh, D.M. 1997. Handbook of pharmaceutical granulation technology. Marcel Dekker Inc. NewYork: 156, 194 – 198. Prangdimurti, E. 1996. Yogurt instant. Laporan Penelitian. Fakultas Pertanian, Institut Pertanian Bogor, Bogor. Prescott, M. L., J. P. Harley and D. A. Klein. 2003. Microbiology. 5th Edition. McGraw-Hill Companies Rahman, A., S. Fardiaz, P. Rahayu, Suliantri, dan C. C. Nutwitri. 1992. Teknologi Fermentasi Susu.Bahan Pengajaran. Pusat Antar Universitas Pangan dan Gizi. Institut Pertanian Bogor, Bogor. Reyed M. Reyed. 2007. Novel hybrid entrapment approach for probiotik cultures and its aplication during lyophilization. The internet journal of biological anrthropologyTM ISSN: 1937-8289. Bangalore, India. Reza M.S., Quadir, M.A., and Haider, S.S. 2003. Comparative evaluation of plastic, hydrophobic, and hydrophilic polymers as matrices for controlled release drug delivery. J. Pharm. Sci. 6 (2) 274-291. Robertfroid, M. B. 2000. Chicory fructooligisacharides and the gastrointestinal tract. J. Nutr. 16 (7/8): 677-679. Robison, R. K. and A. Y. Tamime. 1981. Microbiology of fermented milk. Dalam: R. K. Robinson. Dairy Microbiology Vol.2, The Microbiology Milk. Applied Science Publishing, London, New Jersey. Salminen, S., B. Ruault, J. H. Cumming, A. Frank, G. R. Gibson, E. Isolauri, M. C. Moreu, M. Roberfroid and I. Rowland. 1998. Functional food science gastrointestinal physiology and function. Br. J. Nutr. 57(2): 147-171. Scientificphysic. 2006. Fitness inulin. http://www.scientificphysic.com-fitnessinulin_gif.htm. [13 November 2008]. Sheftel, V. O. 2000. Indirect Food Additives and Polymers Migrations and Toxicology. Lewis Publisher, Boca, Raton, London, New York, Washington. Shugita, I. M. 1998. Daya cerna dadih yang dibuat dengan penambahan starter Streptococcus lactis dalam tabung plastik. J. Peternakan dan Lingkungan. 4(3) : 20-24. 54
Sirait, C. H. 1993. Pengolahan susu tradisional untuk perkembangan industri persusuan di pedesaan. Laporan Penelitian. Balai Penelitian Ternak Ciawi, Bogor. Sirait, C. H., N. Cahyadi, T. Pangabean, dan I. G. Putu. 1995. Identifikasi dan pembiakan kultur bakteri pembuatan dadih. Laporan Akhir Kegiatan Penelitian, Program Penelitian Ruminansia Besar, Balai Penelitian Ternak Ciawi, Bogor. Sohi, H., Y., Sultana, and R. K., Khar. 2004. Taste masking technologies in oral pharmaceuticals : 448. Steinbuchel, A. and S.K. Rhee. 2005. Polysaccharides and polyamides in the food industry . Volume 1. Willey VHC Verlag Corp., Munster, Seoul. Sultana, K., G. Godward, N. Reynold, R. Arumugaswamy, P. Peiris and K. Kailsapathy. 2000. Encapsulation of probiotic bacteria with alginat-starch and evaluation of survival in simulated gastrointestinal condition and in yoghurt. J. Food Microbiology 62 : 47-55. Supenti, L. 1996. Pengaruh penambahan gula dan asam laktat terhadap mutu sosis ikan Jangilus (Istiopharus gladies) fermentasi selama inkubasi. Skripsi. Fakultas Perikanan. Institut Pertanian Bogor. Bogor. Surono, I. S. 2004. Probiotik Susu Fermentasi dan Kesehatan. PT. Tri Cipta Karya, Jakarta. Suscovic, J., B.Kos, J. Goreta, and S. Matosic. 2001. Role of lactic acid bacteria and bifidobacteria as symbiotic effect. J. Food Technology, Biotechnology. 39 (3): 227-235. Susdiana, Y. 1997. Eksraksi dan karakteristik inulin dari umbi Dahlia (Dahlia pinnata Cav). Skripsi. Fakultas Teknologi pertanian. Institut Pertanian Bogor, Bogor. Syarief, R., S. Santausa dan St. Isnaya. 1989. Teknologi Pengemasan Pangan. Pusat Antar Universitas Pangan dan Gizi. Institut Pertanian Bogor, Bogor. Syarief, R. dan H. Halid. 1992. Teknologi Penyimpanan Pangan. Penerbit Arcan, Jakarta. Tamime. A. Y. and R. K. Robinson. 1985. Yoghurt : Science and Technology. 1st Edition. Pergamon Press, London. Tamime, A. and R. K. Robinson. 1989. Yoghurt Science and Technology. Pergamon Press, Oxford. Tamime, A. and R. K. Robinson. 1999. Yoghurt : Science and Technology. 2nd Edition. Woodhead Publishing, Ltd Cambridge, England. United State Pharmacopeia. 2005. USP 29-NF 24. Rockville. Voight, R. 1995. Buku Pelajaran Teknologi Farmasi. Edisi kelima. Gadjah Mada 55
University Press, Yogyakarta. Walstra, P. and R, Jennes. 1984. Dairy Chemistry and Physics. John Wiley and Sons., New York. Wells, M. C., D. L. Wood, R. Sanftleben, K. Shaw, J. Hottovy, T. Weber, J. M. Geoffroy, T. G. Alkrie, M. R. Empatage and R. Sarabia. 1997. Pottasium carbonat as desiccant in effervescent tablets. Intern. J. Pharm. 152 : 227-235. Widodo, Soeparno, dan E. Wahyuni. 2003. Bioenkapsulasi probiotik (Lactobacillus casei) dengan pollard dan tepung terigu serta pengaruhnya terhadap viabilitas dan laju pengasaman. J. Teknologi dan Industri Pangan. (2): 98-106. Widowati, S. 2006. Dahlia bunganya indah, umbinya mengandung inulin http://www.kompas.com/kesehatan/news/0605/103855.htm. [20 Maret 2008]. Winarno, F. G. 1991. Kimia Pangan dan Gizi. PT. Gramedia, Jakarta. Winarno, F. G. 1996. Teknologi Pengolahan Rumput Laut. Perpustakaan Sinar Harapan, Jakarta. Wirakartakusumah, M. A., D. Hermanianto, N. Andarwulan. 1989. Prinsip Pengeringan Pangan. Pusat Antar Universitas Pangan dan Gizi. Institut Pertanian Bogor, Bogor. Wood, B. J. B. 1999. The Lactic Bacteria in Health and Disease. Aspen Publisher, Inc., Gatherburg, Maryland. Young, S. L., X. Sarda and M. Rosenberg. 1993. Microencapsulating properties of whey protein. J. Dairy Sci. 76: 2868 – 2877.
56
