Pewarna Alami untuk Pangan DAFTAR PUSTAKA

_____________________________________________________Pewarna Alami untuk Pangan

DAFTAR PUSTAKA [1] Gunawan D, Sudarsono, Wahyuono S, Donatus IA, Purnomo. 2001. Tumbuhan Obat 2: Hasil Penelitian, Sifat-sifat dan Penggunaan. Yogyakarta: PPOT UGM.

©SEAFAST Center 2012

[2] Utomo BI. 2002. Caesalpinia L. In: van Valkenburg JLCH, Bunyapraphatsara N (eds). Plant Resources of South-East Asia. Medicinal and Poisionous Plants 2. Bogor: Prosea Foundation. [3] Orwa C, Mutua A, Kindt R, Jamnadass R, Simons A. 2009. Agroforestree database: a tree reference and selection guide version 4.0. http://www.worldagroforestry.org/af/ treedb/. 9 February 2011. [4] Holinesti R. 2009. Studi pemanfaatan pigmen brazilein kayu secang (Caesalpinia sappan L.) sebagai pewarna alami serta stabilitasnya pada model pangan. J. Pendidikan dan Keluarga UNP, 1(2):11-21. [5] Brouillard R. 1982. Chemical structure of anthocyanins. In: Markakis P (ed). Anthocyanin as Food Colorants. New York: Academic Press. [6] Adawiyah DR, Indriati. 2003. Color stability of natural pigment from secang woods (Caesalpinia sappan L.). Proceeding of the 8th Asean Food Conference; Hanoi 8-11 October 2003. [7] Maharani K. 2003. Stabilitas pigmen brazilein pada kayu secang (Caesalpinia sappan L.). [Skripsi]. Bogor: Fakultas Teknologi Pertanian, Institut Pertanian Bogor.

85

Pewarna Alami untuk Pangan_____________________________________________________

[8] Batubara I, Mitsunaga T, Ohashi H. 2010. Brazilin from Caesalpinia sappan wood as an antiacne agent. J. Wood Sci., 56:77–81. [9] Tulastiati YA. 2003. Aplikasi pewarna alami kayu secang (Caesalpinia sappan L.) pada makanan basah dan permen. [Skripsi]. Bogor: Fakultas Teknologi Pertanian, Institut Pertanian Bogor.


[10] Bakosova A, Mate D, Laciakova A, Pipova M. 2001. Untilization of Monascus purpureus in the production of foods of animal origin Bull. Vet. Inst. Pulawy, 45:111-116. [11] Palo MA, Vidal-Adeva L, Maceda L. 1960. Study on ang-kak and its production. J. Sci. Soc., 89: 1-22. [12] Fink-Gremmels J, Dresel J, Leistner L. 1991. Use of Monascus extracts as an alternative to nitrite in meat products. Fleischwirtschaft, 71(10): 1184-1186. [13] Johns MR, Stuart DM. 1991. Production of pigments by Monascus purpureus in solid culture. J. Ind. Microbiol., 8:23-38. [14] Fabre CE, Goma G, Blanc PJ. 1993. Production and food applications of the red pigments of Monascus ruber. J. Food Sci., 58(5):1099-1110. [15] Pattanagul P. 2002. Using of vegetable oil, angkak, soy protein isolate and tapioca starch to improve the quality of sausages. [Thesis]. Thailand: Chiang Mai University. [16] Shehata HA, Buckenhueskes HJ, El-Zoghbis MS. 1998. Color optimization of Egyptian fresh beef sausage by natural colorants. Fleischwirtschaft, 78(1):68-71. [17] Lestari RP, Fardiaz S, Jenie BSL. 1997. Pengaruh metode pemasakan dan penyimpanan terhadap stabilitas warna

86


daging dengan penambahan pigmen angkak. Bul. Teknol. Ind. Pangan, VIII(3):8-12. [18] Sabater-Vilar M, Maas RFM, Fink-Gremmels J. 1999. Mutagenicity of commercial Monascus fermentation products and the role of citrinin contamination. Mutation Res., 444: 7-16. [19] Yongsmith B. 1999. Fermentative Microbiology of Vitamins and Pigments, 1st Ed. Bangkok: Kasetsart University Press.


[20] Carvalho JC, Oishi BO, Pandey A, Soccol CR. 2005. Biopigments from Monascus: strains selection, citrinin production and color stability. Brazilian Archives Biol. Tech., 48(6):885-894. [21] Pitt JI, Hocking AD. 1997. Fungi and Food Spoilage, 2nd Ed. London: Chapman and Hall. [22] Yongsmith B, Tabloka W, Yongmanitchai W, Bavavoda R. 1993. Culture conditions for yellow pigment formation by Monascus sp. KB 10 grown on cassava medium. World J. Microbiol. Biotechnol., 9:85-90. [23] Heber D, et al. 1999. Cholesterol-lowering effects of a proprietary Chinese red yeast rice dietary supplement. Am. J. Chin. Nutr., 69:231-236. [24] Sweeny JG, Estrada-Valdes MC, Iacobucci GA, Sato H, Sakamura S. 1981. Photoprotection of the red pigments of Monascus anka in aqueous media by 1,4,6trihydroxynaphthalene. J. Agric. Food Chem., 29(6):11891193. [25] Chen M, Johns MR. 1993. Effect of pH and nitrogen source on pigment production by Monascus purpureus. Appl. Microbiol. Biotechnol., 40:132-138.

87


[26] Jung H, Kim C, Kim K, Shin CS. 2003. Color characteristics of Monascus pigments derived by fermentation with various amino acids. J. Agric. Food Chem., 51:1302-1306. [27] Mitrajanty KD. 1994. Pengaruh faktor fisik dan kimia terhadap mutu pigmen angkak serta stabilitasnya selama penyimpanan dalam beberapa jenis kemasan. [Skripsi]. Bogor: Fakultas Teknologi Pertanian, Institut Pertanian Bogor.


[28] Pattanagul P, Pinthong R, Phianmongkhol A, Leksawasdi N. 2007. Review of Angkak Production (Monascus purpureus). Chiang Mai J. Sci., 34(3):319-328. [29] Chen F, Hu X. 2005. Study on red fermented rice with high concentration of monacolin K and low concentration of citrinin. Inter. J. Food Microbiol., 103:331-337. [30] Blanc PJ, Loret MO, Goma G. 1995. Production of citrinin by various species of Monascus. Biotech. Lett., 17(3):291-294. [31] Francis FJ. 2002. Food colorings. In: MacDougall DB (ed). Colour in Food. Boca Raton: CRC Press [32] Anonim. Vegetable carbon black. Product Description. http://www.natural-food-color.com/BlackColor/Vegetable-Carbon-Black/. 28 February 2011. [33]

Anonim. E153. Carbon black, vegetable carbon. http://www.ukfoodguide.net/e153.htm. 19 March 2011.

[34] Food and Agriculture Organization [FAO]. Vegetable carbon. http://www.fao.org/ag/agn/jecfaadditives/specs/Monograph1/Additive-486.pdf. 22 Maret 2011. [35] Blakeman D. Carbon black powder BNP0208. Product Description. Blends Ltd.

88


[36] Holland Ingredients. 2009. Product datasheet. Carbon black liquid. Product Description. Holland Ingredients®. [37] Blakeman D. Carbon black paste prefered BN0121. Product Description. Blends Ltd. [38] Lewis A. 2009. Converting to natural colors: usage considerations in confectionery. PMCA 2009 Conference.


[39] Kidmose U, Edelenbos M, Nørbæk R, Christensen LP. 2002. Colour stability in vegetables. In: MacDougall DB (ed). Colour in Food. Boca Raton: CRC Press. [40] Jackman RL, Smith JL. 1996. Anthocyanins and betalains. In: Hendry GAF, Houghton JD (eds). Natural food colorant. London: Blackie Academic and Professional. [41] Mateus N, de Freitas V. 2009. Anthocyanins as food colorants. In: Gould K, Davies K, Winefield C (eds). Anthocyanins. Biosynthesis, Functions, and Applications. New York: Springer. [42] Brat P, Tourniaire F, Amiot-Carlin MJ. 2008. Stability and analysis of phenolic pigments. In: Socaciu C (ed). Food Colorants Chemical and Functional Properties. Boca Raton: CRC Press. [43] Markakis P. 1982. Anthocyanin as Food Colors. New York: Academic Press. [44] Swain T. 1976. Nature and properties of flavonoid. In: Goodwin TW (ed). Chemistry and Biochemistry of plant pigmens. London: Academic Press. [45] Rein M. 2005. Copigmentation reactions and color stability of berry anthocyanins. [Dissertation]. Food Chemistry Division, University of Helsinky.

89


[46] Veigas JM, Narayan MS, Laxman PM, Neelwarne B. 2007. Chemical nature, stability and bioefficacies of anthocyanins from fruit peel of Syzygium cumini Skeels. Food Chem., 105:619-627.


[47] de Faria AF, Marques MC, Mercadante AZ. 2009. Identification of flavonoids from Syzygium cumini fruits by HPLC-PDAMS/MS. 3º Congresso BrMass; Brazil 12-15 December 2009. [48] Moyer RA, Hummer KE, Finn CE, Frei B, Wrolstad RE. 2002. Anthocyanins, phenolics, and antioxidant capacity in diverse small fruits: vaccinium, rubus, and ribes. J. Agric. Food Chem., 50:519-525. [49] Satyatama DI. 2008. Pengaruh kopigmentasi terhadap satbilitas warna antosianin buah duwet (Syzygium cumini). [Tesis]. Bogor: Sekolah Pasca Sarjana, Institut Pertanian Bogor. [50] Maryani H. 2005. Khasiat dan Manfaat Rosela. Revisi. Surabaya: Agromedia Pustaka. [51] Maryanti H, Kristiana L. 2005. Khasiat dan Manfaat Rosela. Jakarta: Agromedia Pustaka. [52] Puckhaber LS, Stipanovic RD, Bost GA. 2002. Analysis for flavonoid aglicones in fresh and preserved Hibiscus flowers. In: Janick J, Whipkey A (eds). Trends in New Corps and New Uses. Alexandria: ASHS Press. [53] Tsai PJ, McIntosh J, Pearce P, Camden B, Jorand BR. 2002. Anthocyanin and antioxidant capacity in roselle (Hibiscus sabdariffa L.) extract. Food Res. Int., 35:351-356. [54] Du CT, Francis FJ. 1973. Anthocyanins of roselle (Hibiscus sabdariffa L.). J. Food Sci., 38:810-812.

90


[55] Catrien. 2009. Pengaruh kopigmentasi pewarna alami antosianin dari rosela (Hibiscus sabdariffa L.) dengan rosmarinic acid terhadap stabilitas warna pada model minuman ringan. [Skripsi]. Bogor: Fakultas Teknologi Pertanian, Institut Pertanian Bogor.


[56] EsselenWB, Sammy GM. 1973. Roselle: a natural colorant for foods. Food Product Development 7:80-82. [57] Kristie A. 2008. Efek pencampuran ekstrak zat warna kayu secang (Caessalpinia sappan) dengan beberapa sumber antosianin terhadap kualitas warna merah dan sifat antimikrobanya. [Skripsi]. Bogor: Fakultas Teknologi Pertanian, Institut Pertanian Bogor. [58] Ernawati S. 2010. Stabilitas sediaan bubuk pewarna alami dari rosela (Hibiscus sabdariffa L.) yang diproduksi dengan metode spray drying dan tray drying. [Skripsi]. Bogor: Fakultas Teknologi Pertanian, Institut Pertanian Bogor. [59] Dharmawan IPGA. 2009. Pengaruh kopigmentasi pewarna alami antosianin dari rosela (Hibiscus sabdariffa L.) dengan brazilein dari kayu secang (Caesalpinia sappan L.) terhadap stabilitas warna pada model minuman ringan. [Skripsi]. Bogor: Fakultas Teknologi Pertanian, Institut Pertanian Bogor. [60] TTG Budidaya Pertanian. Ubi jalar / ketela rambat (Ipomoea batatas). http://www.warintek.ristek.go.id/pertanian/ubi_jalar.pdf. 15 April 2011. [61] Odake K, Terahara N, Saito N, Toki K, Honda AT. 1992. Chemical structures of two anthocyanins from purple sweet potato, Ipomoea batatas. Phytochem., 31(6):21272130.

91


[62] Bridgersa EN, Chinn MS, Truong VD. 2010. Extraction of anthocyanins from industrial purple-fleshed sweetpotatoes and enzymatic hydrolysis of residues for fermentable sugars. Ind. Crops and Products, 32:613–620. [63] Fan G, Han Y, Gu Z, Gu F. 2008. Composition and colour stability of anthocyanins extracted from fermented purple sweet potato culture. Food Sci. Technol., 41:1412–1416.


[64] Casals BAC, Zevallos LC. 2004. Stability of anthocyanin-based aqueous extracts of Andean purple corn and red-fleshed sweet potato compared to synthetic and natural colorants. Food Chem., 86:69–77. [65] Fan G, Han Y, Gu Z, Chen D. 2008. Optimizing conditions for anthocyanins extraction from purple sweet potato using response surface methodology (RSM). LWT 41:155–160. [66] Reyes LF, Zevallos LC. 2007. Degradation kinetics and colour of anthocyanins in aqueous extracts of purple- and red-flesh potatoes (Solanum tuberosum L.). Food Chem., 100:885– 894. [67] Muhamad IIB. Study of an active antimicrobial system using a bio-switch concept. [Final Report]. Bioprocess Engineering Department, Universiti Teknologi Malaysia. http://eprints.utm.my/2887/1/75201.pdf. 11 May 2011. [68]

Anonim. 2006. Famili Papilionaceae. http://www.freewebs.com/arl_ipb_2006/deskripsi/climbe r_papilionaceae.pdf. 11 Mei 2011.

[69]

Tantituvanont A, Werawatganone P, Jiamchaisri P, Manopakdee K. 2008. Preparation and stability of butterfly pea color extract loaded in microparticles prepared by spray drying. Thai J. Pharm. Sci., 32:59-69.

92


[70] Werawatganone P, Maungsiri W. Effect of micelles and pH on stability of clitoria ternatea color extract. http://www.aapsj.org/abstracts/AM_2008/AAPS2008001050.PDF. 11 May 2011. [71] Moss BW. 2002. The chemistry of food colour. In: MacDougall DB (ed). Colour in Food. Boca Raton: CRC Press.


[72] Amaya I, Valpuesta V. 2002. Improving natural pigments by genetic modification of crop plants. In: MacDougall DB (ed). Colour in Food. Boca Raton: CRC Press. [73] Marmion DM (ed). 1991. Handbook of US Colorants: Foods, Drugs, Cosmetics, and Medicinal Devices. New York: WileyInterscience. [74] Gasztonyi MN, Daood H, Hàjos MT, Biacs P. 2001. Comparison of red beet (Beta vulgaris var conditiva) varieties on the basis of their pigment components. J. Sci. Food Agric., 81:932-933. [75] Nemzer B, et al. 2011. Betalainic and nutritional profiles of pigment-enriched red beet root (Beta vulgaris L.) dried extracts. Food Chem., doi:10.1016/j.foodchem.2010.12. 081. [76] Pietrzkowski Z, Thresher W. 2008. Solid betalain compositions and methods. Patent no. WO/2008/094705. [77] Han D, Kim SJ, Kim SH, Kim DM. 1998. Repeated regeneration of degraded beet juice pigments in the prescence antioxidants. J. Food Sci., 63:69–72. [78] Osornio MML, Chavesar. 1998. Quality changes in stored raw grated beetroots as affected by temperature and packaging film. J. Food Sci., 63:327–330.

93


[79] Haris R. 1994. Tanaman Minyak Atsiri. Jakarta: Penebar Swadaya. [80] Purseglove JW, Brown EG, Green CL, Robins SRJ. 1981. Spice. Vol II. London: Longman. [81] Krisnamurthy, et al. 1976. Oil and oleoresin of tumeric. Tropical Sci., 18:37.


[82] Jacob MB. 1944. The Chemistry and Technology of Food and Food Products. Vol 1. New York: Interscience Publication, Inc. [83] Wasono R. 2001. Kajian proses pembuatan bubuk kunyit (Curcuma domestica Val.) dan analisa finansial. [Skripsi]. Bogor: Fakultas Teknologi Pertanian, Institut Pertanian Bogor. [84] Nielsen SR, Holst S. 2002. Developments in natural colourings. In: MacDougall DB (ed). Colour in Food. Boca Raton: CRC Press. [85]

Lastriningsih. 1997. Mempelajari pembuatan bubuk konsentrat kunyit (Curcuma domestica Val) dengan menggunakan alat pengering semprot. [Skripsi]. Bogor: Fakultas Teknologi Pertanian, Institut Pertanian Bogor.

[86] Pintea AM. 2008. Food colorants derived from natural sources by processing. In: Socaciu C (ed). Food Colorants Chemical and Functional Properties. Boca Raton: CRC Press. [87] Gross J. 1991. Pigments in Vegetable, Chlorophylls and Carotenoids. New York: Van Nostrand Reinhold. [88] Kyzlink V. 1990. Principles of Food Preservation. Tokyo: Elsevier. [90] Alsuhendra. 2004. Daya anti-aterosklerosis Zn-turunan klorofil dari daun singkong (Manihot esculenta Crantz) pada kelinci

94


percobaan. [Tesis]. Bogor: Sekolah Pasca Sarjana, Institut Pertanian Bogor. [91] Von Elbe JH, La Borde LF. 1990. Zinc complex formation in heated vegetable purees. J. Agric. Food Chem., 38:484. [92] Harborne JB. 1973. Phytochemical Methods. New York: Holsted Press.


[93] Clydesdale FM, Francis FJ. 1976. Pigments. In: Fennema OR (ed). Principles of Food Science. New York: Marcel Dekker, Inc. [94] Eskin NA. 1979. Plant Pigments, Flavour and Texture: The Chemistry and Biochemistry of Selected Compound. New York: Academic Press. [95] Prangdimurti E, Muchtadi D, Zakaria FR, Astawan M. 2006. Aktivitas antioksidan ekstrak daun suji (Pleomele angustifolia N. E. Brown). J. Teknol. Ind. Pangan, 27(2):7986. [96] Rufaida R. 2008. Pembuatan minuman klorofil daun suji (Pleomele angustifolia N.E. Brown) dan evaluasi mutunya selama penyimpanan. [Skripsi]. Bogor: Fakultas Teknologi Pertanian, Institut Pertanian Bogor. [97] Ucko DA. 1982. Basic for Chemistry. New York: Academic Press. [98] Klein AO, Vishniac W. 1961. Activity and partial purification of chlorophyllase in aqueous system. J. Biol. Chem., 236(9):2344-2347. [99] Scopes RK. 1982. Protein Purification: Principles and Practice. New York: Springer-Verlag.

95


[100] Garcia AL, Galindo L, Navaro S. 1980. Chlorophyllase in citrus leaves. Kinetic aspects of reaction. Biol. Plant., 22(4):255262.


[101] Hakim, N. 2005. Evaluasi sifat fisiko-kimia dan mikrobiologis ekstrak daun suji (Pleomele angustifolia, N.E.Brown) selama penyimpanan pada temperatur rendah. [Skripsi]. Bogor: Fakultas Teknologi Pertanian, Institut Pertanian Bogor. [102] Prangdimurti E, Muchtadi D, Zakaria FR, Astawan M. 2005. The effect of extraction solution and incubation time on chlorophyll solubility and antioxidant capacity of suji (Pleomele angustifolia N.E. Brown) leaf extract. PreProceeding of ASEAN Food Conference IX; Jakarta 8-10 August 2005. [103] Lopez JAF, Almela L, Almansa MS, Lopez-Roca JM. 1992. Partial purification and properties of chlorophyllase from chlorophyll Citrus limon leaves. Phytochem., 31(2):447449. [104] Sadily H. 1983. Ensiklopedia Indonesia V. Jakarta: Ichtiar Baru Van Hosve. [105] Lubis IH. 2008. Pengaruh lama dan temperatur pengeringan terhadap mutu tepung pandan. [Skripsi]. Bogor: Fakultas Teknologi Pertanian, Institut Pertanian Bogor. [106]

Koswara S. Lebih akrab dengan kue basah. http://www.ebookpangan.com/ARTIKEL/LEBIH%20AKRAB %20DENGAN%20KUE%20BASAH.pdf. 16 Maret 2011.

[107] Vongsawasdi P, Nopharatana M, Sasaeng K, Tantek P, Wongphaisitpisan S. 2010. Kinetics of chlorophyll degradation in pandanus juice during pasteurization. As. J. Food Ag-Ind., 3(01):44-51.

96


[108] Buckle KA, Edwards RA, Fleet GH, Wootton M. 1987. Ilmu Pangan. Purnomo, Adiono (penerjemah). Jakarta: UI-Press. [109] Senklang P, Anprung P. 2010. Optimizing enzymatic extraction of Zn-chlorophyll from pandan leaf using response surface methodology. J. Food Processing and Preservation, 34(5):759–776.


[110] Porrarud S, Pranee A. 2010. Microencapsulation of Znchlorophyll pigment from Pandan leaf by spray drying and its characteristic. Int. Food Res. J., 17:1031-1042. [111] Artés F. 2002. Analysing changes in fruit pigments. In: MacDougall DB (ed). Colour in Food. Boca Raton: CRC Press. [112] Ötles S, Çagindi O. 2008. Carotenoids as natural colorants. In: Socaciu C (ed). Food Colorants Chemical and Functional Properties. Boca Raton: CRC Press. [113] Association of Official Analytical Chemists [AOAC]. 1984. Official Methods of Analysis, 14th ed. Washington, DC: Association of Official Analytical Chemists. [114] De-Ritter E, Purcell AE. 1981. Carotenoid analytical methods. In: Bauernfeind JC (ed). Carotenoids as Colorants and Vitamin A Precursors. New York: Academic Press. [115] Delgado-Vargas F, Predes-López O. 1997. Effects of enzymatic treatments on carotenoid extraction from marigold flowers (Tagetes erecta). Food Chem., 58(3):255258. [116] Piccaglia R, Marotti M, Grandi S. 1998. Lutein and lutein ester content in different types of Tagetes patula and T. erecta. Industrial Crops and Products, 8:45–51.

97


[117] Vasudevan P, Kashyap S, Sharma S. 1997. Tagetes: a multipurpose plant. Bioresource Technol., 62:29-35. [118] Benk E, Trieber H, Bergmann R. 1976. Detection of Tagetes extract in orange concentrates considering raw materials and beverages. Riechst, Aromen und Koerpen., 26(10):216221.


[119] Philip T, Berry, James W. 1976. Process for the purification of lutein-fatty acid esters from marigold petals. J. Food Sci., 41(1):163-164. [120] Navarrete-Bolaños JL, Rangel-Cruz CL, Jiménez-Islas H, Botello-Alvarez E, Rico-Martínez R. 2005. Pre-treatment effects on the extraction efficiency of xanthophylls from marigold flower (Tagetes erecta) using hexane. Food Res. Int., 38:159–165. [121] European Food Safety Authority [EFSA]. 2008. Scientific opinion of the panel on food additives, flavourings, processing aids and materials in contact with food on a request from the commission on the safety in use of lycopene as a food colour. The EFSA J., 674:1-12. [122] Lavecchia R, Zuorro A. 2008. Enhancement of lycopene extraction from tomato peels by enzymatic treatment. http://www.aidic.it/IBIC2008/webpapers/20Lavecchia.pdf. 17 March 2011. [123]

Anonim. Lycopene extract from tomato. http://www.fao.org/ag/agn/jecfaadditives/specs/monograph7/additive-517-m7.pdf. 17 March 2011.

[124] Aust O, et al. 2003. Lycopene oxidation product enhances gap junctional communication. Food Chem. Toxicol., 41(10):1399-1407.

98


[125] Zhang H, Kotake-Nara E, Ono H, Nagao A. 2003. A novel cleavage product formed by autoxidation of lycopene induces apoptosis in HL-60 cells. Free Radic. Biol. Med., 35(12):1653-1663. [126] Galicia RM, et al. 2008. Stability of lycopene in CV. Saladette tomatoes (Lycopersicon esculentum Mill.) stored under different conditions. Revista Mexicana de Ingeniería Química, 7(3):253-262.


[127] Shi J, Le Maguer M. 2000. Lycopene in tomatoes: chemical and physical properties affected by food processing. Critical Reviews in Food Sci. and Nut., 40(1):1-42. [128] Poku K. 2002. Small-scale palm oil processing in Africa. FAO Agricultural Services Bulletin, 148. [129] Chiu MC, Coutinho CM, Gonçalves LAG. 2009. Carotenoids concentration of palm oil using membrane technology. Desalination, 246:410–413. [130] Mortensen A. 2005. Analysis of a complex mixture of carotenes from oil palm (Elaeis guineensis) fruit extract. Food Res. Int., 38:847–853. [131] Hasibuan HA, Harjanto S. 2009. Kajian lanjutan kandungan karoten pada crude palm oil Indonesia. http://www.bsn.or.id/files/348256349/Litbang%202009/js vol11no3/Mak-8%20%20KAJIAN%20LANJUTAN%20KANDUNGAN%20KAROTEN %20PADA%20CRUDE%20PALM.pdf. 25 April 2011. [132] Kusumaningtyas RS, Limantara L. 2009. The isomerization and oxidation of carotenoid compounds in the oil palm fruit during productions of CPO. Indo. J. Chem., 9(1):48-53.

99


[133] Ping BTY, Gwendoline ECL. 2006. Identification of lutein in crude palm oil and evaluation of carotenoids at various ripening stages of the oil palm fruit. J. of Oil Palm Res., 18:189-197. [134] Ooi CK, Choo YM, Yap SC, Basiron Y, Ong ASH. 1994. Recovery of carotenoids from palm oil. JAOCS, 71(4):423426.


[135] Othman N, Manan ZA, Alwi SRW, Sarmidi MR. 2010. A review of extraction technology for carotenoids and vitamin E recovery from palm oil. J. of Applied Sci., 10(12):11871191. [136] Latip RA, Baharin BS, Man YBC, Rahman RA. 2000. Evaluation of different types of synthetic adsorbents for carotene extraction from crude palm oil. JAOCS, 77(12):1277-1282. [137] Baharin BS, Latip RA, Man YBC, Rahman RA. 2001. The effect of carotene extraction system on crude palm oil quality, carotene composition, and carotene stability during storage. JAOCS, 78(8):851-855.

100

Pewarna Alami untuk Pangan DAFTAR PUSTAKA

Recommend Documents