DAFTAR PUSTAKA Agboola, F K, Bamidele S F, and Gbenga AA. 1991. Activities of thiosulfate and 3 mercaptoopyruvate cyanide-sulphurtranferases in poultry birds and the fruit bat. J Bio Sci. 6(5):833-839. Ahmed, M., Akter, S., Chin, K. B., and Eun, J. B. 2009. Effect of Maltodextrin Concentration and Drying Temperature on Quality Properties of Purple Sweet Potato Flour. Food Sci. Biotechnol, 18 (6) :1487-1494 Ahmed, M., Akter, S., and Eun, J. B. 2011. Optimation Condition for Athocyanin and Phenolic Content Extraction from Purple Sweet Potato Using Response Surface Methodology. International Journal of Food Sciences and Nutrition, 62 (1): 91–96 Anonim.
2004. Phytochemical and Ethnobotanical Databases. BeltsvilleAgricultural Research Center, Beltsville, Maryland
Anonim.
2005. Official Method of Analysis. 18 th Edition. Association of Official Analytical Chemist. Washington DC, USA.
Anonim. 2007. Hasil Pencarian Berdasarkan Komoditi Tanaman Pangan. www.database.deptan.go.id (15 Mei 2013) Anonim. 2010. Komoditi Tanaman Pangan. Balai Besar Penelitian Dan Pengembangan Pascapanen Pertanian. Bogor. 32, (6) Annisya. 2006. Pemanfaatan Tepung Ubi Jalar (Ipomoea batatas L.) Klon bb00105.10 Sebagai Bahan Dasar Produk Olahan Kukus Serta Evaluasi Mutu Gizi dan Indeks Glikemiknya. Skripsi. Fakultas Teknologi Pertanian. Institut Pertanian Bogor. Bogor Apriliani, T. 2014. Karakterisasi Mikrokapsul Asap Cair Tempurung Kelapa Dengan Penyalut Dekstrin Sorgum, Jagung dan Bekatul Beras. Tesis Faktultas Teknologi Pertanian-Ilmu & Teknologi Pangan. Universitas Gadjah Mada. Yogyakarta Arctander, S, 1969. Perfume and Chemicals. Vol I. Steffen Arctander Publisher, Montclair, New York USA. Asp, N. G., Johanson C. G., Halmer H. and M. Siljestrom. 1983. Rapid Enzymatic Assay of Insoluble and Soluble Dietary Fiber. J. Agric. Food. Chem. 31: 476 – 482.
65
Anwar, Effionora, Joshita D, Arry Yanuar, dan Anton Bahtiar. 2004. Pemanfaatan maltodekstrin Pati terigu sebagai eksipien Dalam formula sediaan tablet Dan niosom :, Majalah Ilmu Kefarmasian, I 1 (1) : 34 – 46 Badenhuizen, N.P. 1965. Occurrence and Development of Starch in Plants. In Starch : Chemistry and Technology`. Vol I. (Whistler, R.L. and Paschall, E. F, ed). Academic Press, New York. Baranauskieneú, R. Bylaiteú, E., Ukauskaiteú, J. Z., and Venskutonis, R. P. 2007. Flavor Retention of Peppermint (Mentha piperita L.) Essential Oil Spray-Dried in Modified Starches during Encapsulation and Storage. J. Agric. Food Chem, 55 : 3027-3036 Bratzler, L. J, M. E. Spooner, J. B. Weathspoon, and J. A. Maxey. 1969. Smoke Flavours As Related To Phenol, Carbonil, And Acid Content Of Bologna. Journal of Food Science 34: 146- 153. Caliskan, G. and Dirim, S. N. 2013. The Effects of The Different Drying Conditions and Theamounts of Maltodextrin Addition During Spray Drying of Sumac Extract. Food and Bioproducts Processing Chin, S. T., Sheikh, A. H. N., Quek, S.Y., Yaakob, B. C. M., Russly A. R., and Dzulkifly, M. H. 2010. Effect of Thermal Processing and Storage Condition on The Flavour Stability of Spray-Dried Durian Powder. J.Food Science and Technology (43) : 856–861 Chafid, A. dan Kusumawardani, G. 2010. Modifikasi Tepung Sagu Menjadi Maltodekstrin Menggunakan Enzim α-Amilase. Skripsi Teknik Kimia. Fakultas Teknik. Universitas Diponegoro, Semarang Chuah, A.M., Kuroiwa, T., Ichikawa, S., Kobayashi, I., dan Nakajima, M. 2009. Formation of Biocompatible Nanoparticles via The Self-Assembly of Chitosan and Modified Lechitin. Journal of Food Science. 74 (1): N1-N8. Cvitanovic, B. A., Stojanovic, R., Manojlovic, V., and Komes, D. 2011. Encapsulation of Polyphenolic Antioxidants from Medicinal Plant Extracts in Alginate–Chitosan System Enhanced with Ascorbic Acid by Electrostatic Extrusion. Food Research International 44 :1094– 1101 Darmadji, P. 1995. Produksi Asap Cair dan Sifat Fungsionalnya (Laporan Penelitian). Fakultas Teknologi Pertanian. Universitas Gadjah Mada. Yogyakarta.
66
Darmadji, P., Saloko, S., Setiadji, B., dan Pranoto, Y. 2012. Inovasi Prototipe Produk Nanoenkapsulasi Biopreservatif Asap Cair Sebagai Pengawet Pangan Alami. Prosiding InSINas : hal 62-68
Demirbas, A. 2005. Pyrolysis Of Ground Beech Wood In Irregular Heating Rate Conditions. Journal of Analytical Applied and Pyrolysis 73:39-43. Dziezak, J. D. 1998. Microencapsulation and Encapsulated Ingredients. Food Technology. Symposium on The Controlled Release of Bioactive Materials, Deerfield, IL: Controlled Release Society, Inc. New York. Fazaeli, M., Zahra, E. D., Ahmad, K. A., dan Mahmoud, O. 2012. Effect of Spray Drying Conditions and Feed Composition on The Physical Properties of Black mulberry Juice Powder. Food and Bioproducts Processing 90:667-675. Fleche, G. 1985. Chemical Modification and Degradation of Starch. Di dalam G.M.A. Van Beynum dan J.A. Roels, ed. Starch conversion technology. London: Applied Science Publ. Gardjito, M., Murdiati, A., dan Aini, N. 2006. Mikroenkapsulasi ß-Karoten Buah
Labu Kuning Dengan Enkapsulan Whey dan Karbohidrat. Jurnal Teknologi Pertanian. Univeritas Mulawarman. 2 (1) Gharsalloui, A., Roudaut, G., Chambin O., Voilley, A., and Saurel, R. 2007a. Food Research International (40) : 1107-1121. Gharsalloui, G. R., Chambin, O., Voilley, A., and Saurel, R. 2007b. Applications of Spray-Drying in Microencapsulation of Food Ingredients: An overview. Food Research International (40) : 1107–1121 Ginting, E., W. Yudi, S. A. Rahayuningsih, dan M. Jusuf. 2005. Karakteristik Pati Beberapa Varietas Ubi Jalar. (http://www.puslittan.bogor.net) (4 Mei 2014). Girard, J.P. 1992. Smoking in Technology of Meat Products. New York: Clermont Ferrand, Ellis Horwood. Griffin, V. K. and. Brooks, J. R. 1989. Production and Size Distribution of Rice Maltodextrins Hydrolyzed from Milled Rice Flour using Heat-Stable Alpha-Amilase. Journal Food Science, 54 : 190-191 Guillen, M.D., Manzanos, M.J., dan Ibargoitia, M.L., 2001, Carbohydrate dan Nitrogenated Compound in Liquid Smoke. Flavoering Journal of Agricultural and Food Chemistry 49: 2395-2403.
67
Habib, S. H., Ayed, S. A., and Imad, M. H. 2011. Nanoencapsulation of AlphaLinolenic Acid with Modified Emulsion Diffusion Method. Journal Am. Oil. Chem. Soc. Harzau, Hazizzah dan Teti Estiasih. 2013. Karakteristik Cookies Umbi Inferior Uwi Putih (Kajian Proporsi Tepung Uwi: Pati Jagung dan Penambahan Margarin). Jurnal Pangan dan Agroindustri Vol. 1 No.1 p.138-147, Hodge, J. E and Osman, E. M. 1976. Carbohydartes In Food Chemistry (O. R. Fenema, ed). Marcel Dekker, Inc. New York and Basel. Howling, D. 1974. Modified Starch for the Food Industry. Food Tecnologi In Aust. Hui, Y. H. 1992. Encyclopedia of Food Sciece and Technology Handbook. VCH Publisher, Inc. New York. Hyuk, A. J., Kim, Y. P., Seo, E.M., Choi, Y. K., and Kim, H. S. 2008. Antioxidant Effect of Natural Plant Extracts on The Microencapsulated High Oleic Sunflower Oil. Journal of Food Engineering 84 : 327–334 Jufri, M., Anwar, E., dan Djajadisastra, J. 2004. Pembuatan Niosom Berbasis Maltodekstrin DE 5-10 Dari Pati Singkong. Majalah Ilmu Kefarmasian, 1 (1) : 10-20 Kaasgaard, T and Danielle, K. 2010. Chitosan Coating improves Retention and Redispersibility of Freeze dried Flavour Oil Emulsions. Journal Agriculture Food Chemistry (58): 2446-2454. Kim, Y. D. dan Morr, C. V. 1996. Microencapsulating Properties of Gum Arabic and Several Food Protein Spray Dried Orange Oil Emulsion Particles. Journal Agriculture and Food Chemistry. 60. (60):475-479 Kurniasih, R. A. 2013. Enkapsulasi Asap Cair dengan Maltodekstrin-Kitosan dan Aplikasinya sebagai Model Sistem Pengawetan Ikan Tongkol (Euthynnus affinis). Tesis Faktultas Teknologi Pertanian-Ilmu & Teknologi Pangan. Universitas Gadjah Mada. Yogyakarta Loksuwan, J. 2006. Characteristics of Mikroencapsulated β-caroten Formed by Spray Drying with Modified Tapioca Starch, Native Tapioca Starch and Maltodextrin. Food Hydrocolloids, Volume 21. 928-935
68
Madene, A., Jacquot, M., Scher, J., and Desobry, S. 2006. Flavour Encapsulation and Controlled Release–Review. International Journal of Food Science and Technology, 41 : 1–21 Maga, J. A. 1998. Smoke in Food Processing. CRC Press. Florida Manojlović, V., Nedović, V. A., Kailasapathy, K., and Zuidam, N. J. (2010). Encapsulation of probiotics for use in food products. In Encapsulation technologies for active food ingredients and food processing (pp. 269–302). New York, USA: Springer. Marianti, 2002. Karakteristik Sifat Fisikokimia Pati dan Tepung Garut (Maranta arundinaceae L.) dari Beberapa Varietas Lokal. Skripsi Fakultas Teknologi Pertanian. IPB. Martin, T. F.W. 1976. Tropical Yams and Their Potential Part 3. Dioscorea alata. Agriculture Handbook no 495. United State Departement of Agriculture. Washington. Masters, K. 1979. Spray-Air Contact (Mixing And Flow). Spray drying handbook (pp. 286−290)., 3 th New York: Halsted Press. Moore, G. R. P., and Amante. L. 2005. Cassava and Corn Starch In Maltodextrin Production. Quim Nova, 28 (4) : 596-600 Muchtadi, T. R. 1989. Pengetahuan Bahan Pangan. PAU Pangan dan Gizi. Institut Pertanian Bogor. Bogor. Murugesan, R., and Orsat. V. 2011. Spray Drying for the Production of Nutraceutical Ingredients-A Review. Food Bioprocess Technol 5 : 3– 14 Ningsih, dian riana dan Zusfahair. 2012 dan Pembuatan dekstrin dari pati ubi kayu menggunakan katalis amilase hasil fraksinasi dari azospirillum sp. Jg3, , Molekul, Vol. 7. No. 1.,: 9 – 19 Novianty, H. 2013. Karakterisasi Mikrokapsul Asap Cair Tempurung Kelapa Menggunakan Maltodekstrin, Kitosan, Alginat Dengan Spray Dryer. Tesis Faktultas Teknologi Pertanian-Ilmu & Teknologi Pangan. Universitas Gadjah Mada. Yogyakarta Onwulata, C. 2005. Encapsulated And Powdered Food. Food Science and Technology. Taylor & Francis Group. USA Parker, Rick. 2003. Introduction to Food Science. Delmar, Thomson Learning Inc. New York.
69
Paris, 0., C. Zollfrank, and G. A. Zickler. 2005. Decomposition and Carbonization of Wood Biopolymer Microstructural Study of Wood Pyrolisis. Carbon 43:53-66. Prawiranegara. 1989. Daftar Komposisi Bahan Makanan. Direktorat Jenderal Departemen Kesehatan RI. Penerbit Bhratara, Jakarta Prawiranegara. 1996. Daftar Komposisi Bahan Makanan. Direktorat Jenderal Departemen Kesehatan RI. Penerbit Bhratara, Jakarta Pszezola, D. E. 1995. Tour Highlights Production and Uses of Smoke-Based Flavors Liquid Smoke a Natural Aqueous Condensate of Wood Smoke Provides Various Advantages in Addition to Flavors and Aroma. J. Food Tech. 1:70-74. Purwandari, R. A., Sukamdiyah, M., dan Winarni, A. 2009. Pembuatan Niosom Berbasis Maltodekstrin DE 5-10 dari Pati Jagung (Amylum maydis). Khasanah 1 (2): 77-93 Tian S.J., J.E. Rickard and J.M.V. Blanshard. 1991. Physicochemical Properties Of Sweetpotato Starch. J. of the Science of Food and Agriculture 57: 459–491. Tonon, R. V., Brabet, C., and Hubinger, M. D. 2008. Influence of Processconditions on The Physicochemical Properties of Acai (Euterpeoleraceae mart.) Powder Produced by Spray Drying. J. Food Eng. 88: 411–418. Reed, G. 1975. Enzimes in Food Processing. 2 nd Edition. Academic Press, New York. Risch, S. J. 1995. Encapsulation: Overview of User and Techniques. In Encapsulation and Controlled Release of Food Ingredients, G. A. Reineccius. ACC Symposium Series 590 American Chemical Society. Washington. D. C. Roper, H. 1996. Starch: Present use and future utilization. In Beckum et al.(Eds). Carbohydrates as organic raw materials III. VCH Publisher, Weinheim. Rosenberg, M., Kopelman, I, J and Talmon, Y, 1990, Factor Affecting Retention in Spray Drying Mikroencapsulation of Volatile Material. Journal of Agricultural and Food Chemistry, 38: 1288-1294. Rubatzky,V. E dan Yamaguchi, 1998. Sayuran Dunia I Prinsip, Produksi dan Gizi. Edisi II. Penerbit ITB. Bandung
70
Saloko, S., Darmadji, P., Setiaji, B., and Pranoto, Y. 2012. Structural Analysis of Spray-Dried Coconut Shell Liquid Smoke Powder. Journal Teknologi dan Industri Pangan 23 (2): 173-179 Sansone, F., Teresa, M., Patrizia, P., Matteo, D., Rita, P. A., and Maria, R. L. 2011. Maltodextrin/Pectin Microparticles by Spray Drying as Carrier for Nutraceutical Extracts. Journal of Food Engineering 105: 468-476. Senter, S.D., Robertson, J.A., and Meredith, F.I. 1989. Phenolic Compound of The Mesocarp of Cresthauen Peaches During Storage and Ripening. Journal of Food Science, 54:1259-1268.
Silva-Weiss, A., Bifani, V., Ihl, M., Sobral, P. J. A., and Gómez-Guillén, M. C. 2013. Structural Properties of Films and Rheology of FilmForming Solutions Based on Chitosan and Chitosan-Starch Blend Enriched With Murta Leaf Extract. Food Hydrocolloids 31: 458-466 Soldera, S, Sebastianutto, N, Bortolomeazzi, R. 2008. Composition of Phenolic Compound and Antioxidant Activity Of Comercial Aqeous Smoke Flavoring, Journal Food Chemistry 56: 2727-2734 Soloway, S., and Wilen, S. H. 1952. Improved Ferric Chloride Test for Phenols. Analytical Chemistry 24 (6): 979-983. Suarni dan Rauf Patong. 2007. Potensi Kecambah Kacang Hijau sebagai Sumber Enzim α-Amilase. J. Chem.7 (3) : 332-336 Tarvainen, V., Saranpaa. P and Repola J. 2004. Discoloration of Norway spruce and Scots pine timber during drying. Proceed. of 7th International IUFRO Wood Drying Conference, July 9-13, 2004 in Tsukuba. Pp. 294 – 299. Tranggono, S., Setiadji B, Darmadji P, Supranto, dan Sudarmanto. 1997. Identifikasi Asap Cair Dari Berbagai Jenis Kayu Dan Tempurung Kelapa. Jurnal Ilmu dan Teknologi Pangan 1(2): 15-24. Utami, A. R. 2008. Kajian Indeks Glikemik dan Kapasitas in vitro Pengikatan Kolesterol dari Umbi Suweg (Amorphophallus campanulatus BL) dan Umbi Garut (Marantha arundinacea L). Skripsi. Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, IPB, Bogor
71
Wagner, L.A. and Wathesen J.J. 1995. Stability Of Spray-Dried Encapsulated Carrot Carotenes. Journal of Food Science. 60:1048–1053. Weiss, E. A. 1997. Essential Oil Crops. CAB International, Victoria Wurzburg, O. B. 1989. Modified Starches: Properties and Uses. CRC Press, Boca Raton. Winarno, F.G. 2002. Kimia Pangan dan Gizi. Gramedia, Jakarta. Winarno, F. G. 2010. Enzim Pangan. M-Brio Press. Bogor Yuliani, S., Desmawarni, Harimurti, N. dan Yiliani, S. S. 2007. Pengaruh Laju Alir Umpan dan Suhu Spray Drying pada Karakteristik mikrokapsul Oleoresin Jahe. Jurnal Pascapanen, 4 (1): 18-26 Zaitsev, I., Kizeveter I. Lacunov. L, Makarova. T, Mineer. L, and Podsevalor. V. 1969. Fish Curing and Processing. Mir Publishers. Moskow.
72
