DAFTAR PUSTAKA Abdel Rahman, I. E., S.H. Hamad, M.A. Osman, and H.H. Dirar. 2010. Characterization and distribution of microorganism assosiated with kisra bread from three sorghum varietas in Sudan. Curent research in bacteriologi. Asian network for scientific information. Alemu, M K. 2009. The Effect of Natural Fermentation on Some Antinutritional Factors, Minerals, Proximate Composition and Sensory Characteristics in Sorghum Based Weaning Food. Thesis. Addis Ababa University School Of Graduate Studies Food Science and Nutrition Program Anonim, 1970. Official Methods of Analysis of The Association of Official Analytical Chemists. Association of Official Analytical Chemists. Washington D.C. Awika, J. M. dan L. W. Rooney 2004. Sorghum phytochemicals and their potential impact on human health. Phytochemistry 65(9): 1199-1221. Bae, H.D., L.J. Yanke, K.-J. Cheng ,and L.B. Selinger. 1999. A novel staining method for detecting phytase activity. Journal of Microbiological Methods pp 17–22 De Angelis, M, G. Gallob, M. R. Corboc, P. L.H. McSweeneyd, M. Facciae, M. Giovineb, M Gobbettib. 2003. Phytase activity in sourdough lactic acid bacteria: purification and characterization of a phytase from Lactobacillus sanfranciscensis CB1. International Journal of Food Microbiology pp 259– 270 de Mesa-Stonestreet, N. J., S. Alavi dan S. R. Bean 2010. Sorghum Proteins: The Concentration, Isolation, Modification, and Food Applications of Kafirins. Journal of Food Science 75(5): R90-R104 Duodu, K. G., A. Nunes, I. Delgadillo, M. L. Parker, E. N. C. Mills, P. S. Belton dan J. R. N. Taylor. 2002. Effect of Grain Structure and Cooking on Sorghum and Maize in vitro Protein Digestibility. Journal of Cereal Science 35: 161-174. Duodu, K. G., J. R. N. Taylor, P. S. Belton dan B. R. Hamaker. 2003. Factors affecting sorghum protein digestibility. Journal of Cereal Science 38(2): 117-131. Dykes, L., L. Seitz, W. L. Rooney and L. W Rooney. 2009. Flavonoid Composition of Red Sorghum Genotypes. Food Chemistry. 116:313-317. Efendi, Z. 2011. Perubahan kecernaan pati, protein dan karakteristik tepung sorgum (Sorghum bicolor, L. Moench) selama fermentasi. Tesis. Program studi Ilmu dan teknologi pangan, Pascasarjana UGM
48
49
Elkhalifa, A. E. O., R. Bernhardt, F. Bonomi, S. Iametti, M. A. Pagani dan M. Zardi. 2006. Fermentation modifies protein/protein and protein/starch interactions in sorghum dough. European Food Research and Technology 222: 559-564. Elkhalil E.A.I., A.H.El Tinay, B.E. Mohamed, and E.A.E Elsheikh. 2001. Effect of malt pretreatment on phytic acid and in vitro protein digestibility of sorghum flour. Food chemistry. Pp29-32 Elkin, R. G., M. B. Freed, B. R. Hamaker, Y. Zhang dan C. M. Parsons. 1996. Condensed Tannins Are Only Partially Responsible for Variations in Nutrient Digestibilities of Sorghum Grain Cultivars. Journal of Agricultural and Food Chemistry 44(3): 848-853. Fardiaz S. 1992. Mikrobiologi Pangan. Gramedia pustaka utama. Jakarta. Fardiaz S. 1993. Analisis Mikrobiologi Pangan. PT. Raja Grafindo Persada. Jakarta. Fridiyanto, R. 2012. Perubahan mikrobiologi, kimiawi, dan karakteristik fisik biji sorgum yang difermentasi spontan. Tesis. Program studi Ilmu dan teknologi pangan, Pascasarjana UGM Harmayani, E., Ngatirah, E. S. Rahayu dan T. Utami. 2001. Ketahanan dan Viabilitas Probiotik Bakteri Asam laktat selama Proses pembuatan Kultur Kering dengan Metode Freeze dan Spray Drying. Jurnal teknologi dan industri pangan. Vol XII No 2. Hal 126-132. Hassan, I. A. G. dan A. H. E. Tinay. 1995. Effect of fermentation on tannin content and in-vitro protein and starch digestibilities of two sorghum cultivars. Food Chemistry 53: 149-151 Hidayah, Z. 2010. Perubahan mikrobiologis, kimiawi, fisik dan kecernaan pati secara in vitro selama fermentasi tepung sorgum secara spontan dan dengan menggunakan bakteri asam laktat. Tesis. Program studi Ilmu dan teknologi pangan, Pascasarjana UGM Hurrel R.F l, M. B. Reddy, M. A. Juillerat, and J. D. Cook. 2003. Degradation of phytic acid in cereal porridges improves iron absorption by human subjects. Am J Clin Nutr 77: 1213–9. Jørgensen H., D. Sholly, A. Øyan Pedersen, N. Canibe, K. E. B. Knudsen. 2010. Fermentation of cereals - Influence on digestibility of nutrients in growing pigs. Livestock Science 134, 56–58. Kader M. A. and S. C. Jutzi. 2002. Temperature, Osmotic Pressure and Seed Treatments Influence Imbibition Rates in Sorghum Seeds. J. Agronomy & Crop Science 188, 286—290. Konietzny U. and R. Greiner. 2004. Bacterial Phytase: Potential Application, In Vivo Function and Regulation of its Synthesis. Brazilian Journal of Microbiology, 35:11-18.
50
Kondo, M., Kita, K., Yokota, H. 2004. Feeding value to goats of whole-crop oat ensiled with green tea waste. Anim. Feed Sci. Technol. 113: 71-81 Kumar, V., A. K. Sinha, H. P. S. Makkar dan K. Becker. 2010. Dietary roles of phytate and phytase in human nutrition: A review. Food Chemistry 120(4): 945-959. Matuschek, E., E. Towo dan U. Svanberg. 2001. Oxidation of Polyphenols in Phytate-Reduced High-Tannin Cereals: Effect on Different Phenolic Groups and on in Vitro Accessible Iron. Journal of Agricultural and Food Chemistry 49(11): 5630-5638. Mohammed N. A., I. A. M. Ahmed and Elfadil E. Babiker. 2011. Nutritional Evaluation of Sorghum Flour (Sorghum bicolor L. Moench) During Processing of Injera. World Academy of Science, Engineering and Technology. Vol:5 Pp 58-62. Mugula, J.K., Nnko S.M.A., Narvhus J.A. and Sorhaug T. 2003. Microbiological and Fermentation Characteristic of togwa, aTanzanian Fermented Food. Int Journal of Food Microbiology. 80, 187-199. Nurhayati, R. 2012. Isolasi Bakteri Asam Laktat Proteolitik dari Fermentasi Spontan Tepung Sorgum (Sorghum bicolor L Moench) dan Aplikasinya pada Fermentasi Tepung Sorgum. Tesis. Pasca Sarjana UGM Obilana, A. B. 2004. Sorghum: Breeding and Agronomy. Encyclopedia of Grain Science. C. Wrigley, H. Corke dan C. E. Walker. Edinburgh. Elsevier Academic Press. 3: 108. Osman, H. F., B. Theurer, W. H. Hale dan S. M. Mehen. 1970. Influence of Grain Processing on in vitro Enzymatic Starch Digestion of Barley and Sorghum Grain. Nutrition 100: 1133-1140. Palacios, M.C., Haros, M., Sanz, Y., Rosell, M.C., 2008. Selection of lactic acid bacteria with high phytate degrading activity for application in whole wheat bread making. LWT Food Science and Technology 41 (1), 82–92. Phillippy, B. Q. 2002. Stability of plant and microbial phytases. Food Phytates. Chapter 7: 118 Raghavendra P and P. M. Halami. 2009. Screening, selection, and characterisation of phytic acid degrading lactic acid bacteria from chicken intestine. International journal of Food Microbiology 133: 129-134. Ranggana, S. 1977. Manual analysis of fruit and vegetable product. Tata McGrawHill Publishing Company limited, New delhi. Sanberg A. S. 2002. Food Phytates : In vitro and in vivo Degradation of Phytate. Chapter 9. CRC Press LLC.
51
Sathe, S. K. and M. Venkatachalam. 2002. Food phytates: Influence of Processing Technologies on Phytate and Its Removal. Chapter 10. CRC Press LLC Shahidi, F., and M Naczk. 1995. Food Phenolics: Source, Chemistry, Effect, Application. Technonic Publishing Company, Inc. USA Sirappa, M. P. 2003. Prospek Pengembangan Sorgum di Indonesia Sebagai Komoditas Alternatif untuk Pangan, Pakan, dan Industri. Jurnal Litbang Pertanian 22(4): 133-140. Songré-Ouattara, L.T., Mouquet-Rivier, C., Vernière, C., Humblot, C., Diawara, B.,Guyot, J.P., 2008. Enzyme activities of lactic acid bacteria from a pearl millet fermented gruel (ben-saalga) of functional interest in nutrition. International Journal of Food Microbiology 128, 395–400. Sujatmiko, B., A. Sutrisno dan Erni Sofia M. 2010. Degradasi Senyawa Tanin, Asam Fitat, Antitripsin dan Peningkatan daya Cerna Protein secara in vitro pada Sorgum Coklat (Sorghum bicolor, L Moench) dengan Metode Fermentasi Ampok. Suroso,L. 2009. Benvindu Iha Belu. www.Indonesiamedia.com. Diakses tanggal 24 Oktober 2010 Susila, B. A. 2005. Keunggulan Mutu Gizi dan Sifat Fungsional Sorgum (Sorghum vulgare). Balai Besar Litbang Pascapanen Pertanian Bogor. Prosiding Seminar Nasional Teknologi Inovatif Pascapanen untuk Pengembangan Industri berbasis pertanian. Svanberg, U., W. Lorri dan A.-S. Sandberg. 1993. Lactic Fermentation of NonTannin and High-Tannin Cereals: Effects on In Vitro Estimation of Iron Availability and Phytate Hydrolysis. Journal of Food Science 58(2): 408412. Svensson, L., B. Sekwati-Monang, D. L. Lutz, A. Schieber dan M. G. Ganzle 2010. Phenolic Acids and Flavonoids in Nonfermented and Fermented Red Sorghum (Sorghum bicolor (L.) Moench). Journal of Agricultural and Food Chemistry 58(16): 9214-9220. Tang, A L., G. Wilcoz, K. Z. Walker, N P Shah, J F Ashton dan L Stojanovska. 2010. Phytase Activity from Lactobacillus spp. in Calsium-Fortified Soymilk. M. Food Microbiology & Safety. Journal Food And Science. p 373-376 Taylor, J., Beanb, S. R., Ioergerb, B.P., and Taylor, J. R. N. 2007. Prefential binding of sorghum tannins with ɤ-kafirin and the influence of tannin binding on kafirin digestibility and biodegradation. Journal of cereal Science 46: 2231.
52
Towo E, E Matuschek dan U Svanberg. 2006. Fermentation and enzyme treatment of tannin sorghum gruels: effects on phenolic compounds, phytate and in vitro accessible iron. Food Chemistry. P 371 Towo, E. E., Svanberg, U., & Ndossi, G. D. 2003. Effect of grain pretreatment on different extractable phenolic groups in cereals and legumes commonly consumed in Tanzania. Journal of the Science of Food and Agriculture, 83, 980–986. Udachan, I. S., Sahoo A.K. and Hend G.M. 2012. Extraction and characterization of sorghum (Sorghum bicolor L. Moench) starch. International Food Research Journal 19(1): 315-319 Vats, P., & Banerjee, U. C. 2004. Production studies and catalytic properties of phytases (myo-inositolhexakisphosphates phosphohydrolases) : An overview. Enzyme and Microbial Technology, 35, 3–14. Waniska, R. D., L. W. Rooney dan C. M. McDonough 2004. Sorghum: Utilization. Encyclopedia of Grain Science. C. Wrigley, H. Corke dan C. E. Walker. Edinburgh. Elsevier Academic Press. 3: 126. Wheeler E. L. and R.E. Feller, 1971. A method for Phytic Acid determination in Wheat and Wheat Fraction. American Association of Cereal Chemistc, Inc. Yan, S. 2011. Effect of Sorghum Genotype, Germination and Pretreatment on Bioethanol Yield and Fermentation. Kansas State University. Yao, M. Z, Y. H. Zhang, W. L. Lu, M. Q. Hu, W. Wang and A.-H. Liang. 2011. Phytases: crystal structures, protein engineering and potential biotechnological applications. Journal of Applied Microbiology, 112, 1-14. Zhang, G. Y. dan B. R. Hamaker. 1998. Low alpha-amylase starch digestibility of cooked sorghum flours and the effect of protein Cereal Chemistry 75(5): 710–713. Zia-Ul-Haq, M., Iqbal, S., Ahmad, S., Imran, M., Niaz, A and Bhanger, M.I. 2007. Nutritional and compotitional study of Desi chikpea (Cicer arietinum L.) cultival grown in Punjab, pakistan. Food chemustry 105:1357-1363