48
DAFTAR PUSTAKA
Adawyah, R. 2007. Pengolahan dan Pengawetan Ikan. Jakarta : Bumi Aksara Albertson AM, Thompson D, Franko DL, Kleinman RE, Barton A, Crockett SJ. 2008. Consumtion of breakfat cereal is associated with positive health outcomes : evidence from the National Heat, Lung and Blood Institute Growth and Health Study. J.Nutr Res. (28)744-752 [AOAC] Association of Official Analytical and Chemistry. 2007. Official Methods of Analysis. 18th ed. Maryland: Association of Official Analytical Chemists Inc. Ariati NN, Puryana IGP. 2009. Komposisi karbohidrat sarapan yang adekuat meningkatkan konsentrasi belajar mahasiswa jurusan gizi Poltekkes Depkes Denpasar. Jurnal Skala Husada. (6)1-8 Buckle KA, Edward RA, Fleet GH, Wooton M. 1987. Ilmu Pangan. Hari Purnomo, Adiono, penerjemah. Jakarta : UI Press. Terjemahan dari: Food Science. Burlingame B, Charrondiere R, Moulle B. 2009. Food composition is fundamental to the cross-cutting initiative on biodiversity for food and nutrition. J. Food Composition and Analysis. (22)361-365 Burrington KJ. 2001. Keeping the Chrunch in Breakfast http://www.foodproductiondesign.go.id [26 Maret 2011]
Cereal.
Borelli RC, Manella C, Barba F, Russo M, Russo GL, Krome K. 2003. Characterization of coloured compound obtained by enzymatic extraction of bakery products. J. Food and Chem Toxicology. (21)1367-1374 Carrasco-Valencia RR, de La Cruz AA, Alvarez JCI, Kallio H. 2009. Chemical and functional characterization of Kaniwa (Chenopodium pellidicaule) grain, extrude and bran. Plant Food Hum Nutr. (64)94-101 Couto C, Silva L,. Valentão P, Velázquez E, Peix A, Andrade PB. 2011. Effects induced by the nodulation with Bradyrhizobium japonicum on Glycine max (soybean) metabolism and antioxidant potential. J. Food Chems. (127)1487-1495 deMan JM. 1997. Kimia Makanan. Diterjemahkan oleh Kosasih Padmawinata. Bandung : Penerbit ITB. [FDA] Food and Drug Administration. 2008. Appendix B Additional Requirements for Nutrient Content Claims. http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/G uidanceDocuments/default.htm [8 Mei 2011]
49
Fennema. 1996. Food Chemisty..3th Edition. New York: Marcel Dekker Inc. Food And Agricultural Organization and World Health Organization. 1985. Energi and Protein Requirement. Rome : FAO/WHO. Guy R. 2001. Extrusion Cooking Technologies and Applications. Cambridge : Woodhead Publishing Limited Hardiansyah, Baliwati YF,Martianto D, Rachman HS, Widodo A, Subiyakto. 2001. Pengembangan Konsumsi dengan Pendekatan Pola Pangan Harapan. Bogor : Pusat Studi Kebijakan Pangan dan Gizi IPB, dan Pusat Pengembangan Konsumsi Pangan BBKP Deptan. Hathor CS, Biswas MA, Gichuci PN, Bovell-Benjamin AC. 2008. Comparison of chemical, physical, micro-structural and microbial properties of bread supplemented with sweetpotato flour and hogh-gluten dough enhancers. J. Food Sci and Technology. (41)803-815 Herawati H. 2008. Penentuan Umur Simpan pada Produk Pangan. Jurnal Litbang Pertanian. 27(4)124-130 Holguin-acuna AL, Carvajal-millan E, Santana-Rodriguez V, Rascon-chu A, Marquz-Escalante J, Ponce NE, Franco GG. 2008. Maize bran/oat flour extruded breakfast cereal : A novel source of complex polysaccahrides and an antioxidant. Food Chem. (111)654-657 Hoover R. 2001. Composition, molecular structure, and physicochemical tuber and root straches: a review. Carbohydrat Polymer. (45)253-267 [IOM] Institute of Medicine. 2002. Dietary reference intakes fo energy, carbohidydrate, fiber, fat, fatty acids, cholesterol, protein and amino acids. IOM. Wahsington DC Irianto H. E. 2002. Diversifikasi Pengolahan Produk Perikanan. Jakarta: Departemen Kelautan dan Perikanan. Jaswin M. 2008. Packaging Materials and its Applications. Jakarta: Indonesian Packaging Federation. Johnson LA. 1991. Corn Production, Processing, and Utilitation. Di dalam Kalus J.lorenz and Karel Kulp. (Eds). Handbook of Cereals Science and Technology. New York: Marcel Dekker Inc. Junianto. 2003. Teknik Penanganan Ikan. Jakarta: Penebar Swadaya. [KKP] Kementrian Kelautan dan Perikananan. 2010. Tantangan Dalam Mengelola secara berkesinambungan Perikanan Indonesia. www.dkp.go.id [6 Mei 2010] _______. 2010. Tingkat Konsumsi Ikan : Peluang, Hambatan dan Strategi. www.dkp.go.id [12 Juni 2011]
50
Koswara S. 2003. Optimasi Teknologi Pengolahan Sweet Potato Flake. Laporan Akhir Penelitian Rusnas Diversifikasi Pangan Pokok. Bogor : Pusat Studi Pangan dan Gizi. Institut Pertanian Bogor Lavlinesa. 1995. Kajian Beberapa Faktor Pengembangan Volumetrik dan Kerenyahan kerupuk ikan. [tesis]. Sekolah Pascasarjana. Bogor : Institut Pertanian Bogor. Mahyudin K. 2008. Panduan Lengkap Agribisnis Lele. Jakarta: Penebar Swadaya Manley D. 1998. Technology of Biscuit, Cracker, and Cookies Third Edition. Washington: CRC Press Mannulang M, M Theresia, Irianto HE. 1995. Pengaruh Konsentrasi Tepung Tapioka dan Sodium Trifosfat Terhadap Mutu dan Daya Awet Kamaboko Ikan Pari Kelapa (Trygon sephen). Bul. Tek dan Industri Pangan. IV (2)21-26
Matthews RH. 1989. Legumes (Chemistry, Technology and Human Nutrition). New York: Marcel Dekker Inc. Meilgaard M, Civille GV, Carr BT. 1999. Sensory Evaluation Techniques New York: CRC Press. Mendez IM & Abuin JMG. 2006. Thermal Processing of Fishery Product. Dalam Sun DW (ed.) Thermal Food Processing: New Technologies and Quality Issues. New York: CRC Press. Mendoza MR, Garcia-Banos JL, Villamiel M, Olano A. 2004. Study on nonenzymatic browning in cookies, cracker and breakfast cereal by maltose and furosine determination. J. Cereal Sci. (39)167-173 Mervina. 2009. Formulasi Biskuit dengan Penambahan Tepung Ikan Lele (Clarias gariepinus) dan Isolat Protein Kedelai (Glycine max) Sebagai Makanan Potensial Untuk Anak Balita Gizi Kurang. [skripsi]. Bogor. Fakultas Ekologi Manusia. Institut Pertanian Bogor Marimin. 2006. Pengambilan Keputusan Kriteria Majemuk. Jakarta: Grasindo Moeljanto. 1982. Pengolahan Hasil-Hasil Samping Ikan. Jakarta : PT Penebar Swadaya Muchtadi D. 1989. Evaluasi Nilai Gizi Pangan. Departemen Pendidikan dan Kebudayaan Direktorat Jenderal Pendidikan Tinggi Pusat Antar Universitas Pangan dan Gizi, Institut Pertanian Bogor. Olsen NV, Sijtsema JS, Gunnar Hall. 2010 Predicting consumers’ intention to consume ready-to-eat meals. The role of moral attitude. J. Appetite. (55)534-539 Osibona AO, Kusemiju K, Akande GR. 2006. Proximate composition and fatty acids profile of the African Catfish (Clarias gariepinus). J. life & phys Sci.
51
Nurhayati. 1996. Mempelajari Pembuatan Sosis Campuran Ikan Cunang (Congresex talabor) dengan Tepung Kedelai Rendah Lemak serta Perubahan Mutunya Selama Penyimpanan Dingin. [skripsi]. Bogor. Fakultas Teknologi Pertanian. Institut Pertanian Bogor.
Nurilmala M, Nurjanah, Utama RH. 2009. Kemunduran mutu ikan lele dumbo (Clarias gariepinus) pada penyimpanan suhu chilling dengan perlakuan cara mati. Jurnal Pengolahan Hasil Perikanan Indonesia Vol XII Nomor 1 Tahun 2009 Padovani R, Lima D, Fernando AB, Colugnati, Rodriguez-Amaya DB. 2007. Comparison of proximate, mineral and vitamin composition of common Brazilian and US food. J. Food Composition and Analysis. (20)733-738 Paradiso VM, Summo C, Trani A, Caponio F. 2008. An effort to improve the shelf life of breakfast cereal using natural mixes tocopherols. J. Cereal Sci. (47)322-330 Permatasari NA. 2007. Karakterisasi pati jagung varietas unggul nasional. [skripsi]. Bogor: Fakultas Teknologi Pertanian, Institut Pertanian Bogor. Radiyati T, Agusto WM. 2000. Tepung Tapioka. BPTT Puslitbang Fisika Terapan. Subang: LIPI. Radley JA. 1976. Starch Production Technology. London: Applied Science. Rahayu WP, Nababan H, Budijanto S, Syah D. 2003. Pengemasan, Penyimpanan dan Pelabelan. Jakarta : Badan Pengawasan Obat dan Makanan. Rahmanto F. 1994. Teknologi pembuatan kripik simulasi dari talas bogor (Colocasia osculenta (L) shoott). [skripsi]. Bogor: Fakultas Teknologi Pertanian. Institut Pertanian Bogor Redondo-Cuenca A, Villanueva-Suarez MJ, Rodriguez-Sevilla MD, MateosAparicio I. 2006. Chemical composition and dietary fibre of yellow and green commercial soybeans (Glycine max). J. Food Chem. (101)12161222. Restuccia D, Spizzirri G, Parisi O, Cirillo G, Curcio M, Lemma F, Puoci F, Vinci G, Picci N. 2010. New EU regulation aspects and global market of active and intelligent packaging for food industry application. Food Control. (21)1425-1435. Saanin H. 1984. Taksonomi dan Kunci Identifikasi Ikan. Jakarta : Bina Cipta. Sampurno B. 2009. Kemasan untuk breakfast cereal. Food Review Indonesia Vol.IV No.3 Sarwono B.1986. Jeruk Nipis dan Pemanfaatannya. Jakarta : Penebar Swadaya. _________.2007. Bertanam Ubi Jalar. Jakarta : Penebar Swadaya
52
Sentra IPTEK. 2007. Teknologi Tepat Guna Tanaman Penghasil Pati. Menteri Negara Riset dan Teknologi. http://www.iptek.net.id [29 Januari 2011] Stansby ME, Olcott HS. 1963. Compotition of fish. Di dalam : Industry Fishery Technology. New York : Reinhold Publishing Corp. Steel PGD. Torrie J H. 1991. Prinsip dan Prosedur Statistika Suatu Pendekatan Geometrik. Diterjemahkan oleh B. Sumantri. Jakarta: PT Gramediaa.
Suyanto SR. 2007. Budidaya Ikan Lele. Jakarta : Penerbit Swadaya. Tressler DK, Sultan WJ. 1975. Food Products Formulary. Publishing Company, Inc Tribelhorn R.E. 1991. Breakfast cereals. In : Handbook of Cereal Science and Technology. New York : Marcel Dekker inc. [USDA] United States Department of Agriculture. 2010. USDA National Nutrient Database for Standard Reference. http://www.ars.usda.gov/ba/bhnrc/ndl. [4 Agustus 2011] Vail EG, Philip JA, Rust LO, Griswold RM, Justin MM. 1978. Foods. Boston: Houghton Mifflin Company Wesnes KA, Pincock C, Richardson D, Helm G, Hails S. 2003. Breakfast reduces decline in attention and memory over the moring in the schoolchildren. J. Appetite. 329-221 Widyakarya Nasional Pangan dan Gizi. 2004. Ketahanan Pangan dan Gizi di Era Otonomi Daerah Dan Globalisasi : Jakarta 18-20 Mei 2004 Winarno FG. 2008. Kimia Pangan dan Gizi. Bogor : M-Brio Press. Whiteley PR. 1971. Biscuit Manufacture Fundamental of in-live Production. London : Applied Science Publisher Zayas JF. 1997. Functionality of proteins in Food. New York: Springer Link
