6. DAFTAR PUSTAKA - repository.unika.ac.idrepository.unika.ac.id/9409/7/11.70.0093 Cinthya Danastri...
Transcript of 6. DAFTAR PUSTAKA - repository.unika.ac.idrepository.unika.ac.id/9409/7/11.70.0093 Cinthya Danastri...
69
6. DAFTAR PUSTAKA
Adawiyah. 2006. Hubungan sorpsi air, suhu transisi gelas, dan mobilitas air serta
pengaruhnya terhadap stabilitas produk pada model pangan [disertasi]. Bogor:
Program Pascasarjana, Institut Pertanian Bogor.
Alam, M. K; Ahmed, M; Akter, M. S; Islam, N; Eun, Jong-Bang. 2009. Effect of
Carboxymethylcellulose and Starch as Thickening Agents on the Quality of Tomato
Ketchup. Pakistan Journal of Nutrition. 8(8): 1144-1149.
Anon, M.C., A.L. Bail, dan A. E. Leon. 2002. Effect of Freezing on Dough Ingredients. Di
dalam Handbook of Frozen Foods. Y. H. Hui, P.Cornillon, I.G. Legaretta, M. H. Lim,
K.D. Murrell, dan W. K. Nip (Eds). Marcel Dekker, Inc., New York, Basel.
Anonim. 2006. Suplemen Enzim Untuk Tepung Sebagai Bread Improver. Majalah Food
ReviewIndonesia. Vol I No. 9 Oktober 2006.
Anonim. 2015. Pizza Hut. https://www.pizzahut.co.id Diakses tanggal 1 Desember 2015.
Anonim. 2015. Koran Sindo. http://nasional.sindonews.com Diakses tanggal 31 Januari
2016.
Antarlina. 2000. Subsitusi Tepung Sorgum Dalam Pembuatan Pizza sorgum. Balittra.
Banjarbaru.
AOAC. 1995. Official of Association of Official Analitycal Chemist. AOAC Inc.
Washington.
Apriyantono, Fardiaz, A. D., Puspitasari, N. L., Sedarnawati., Budiyanto, S. 1989. Petunjuk
Laboratorium: “Analisis Pangan”. IPB Press. Bogor.
Astawan, M. 2008. Keunggulan Alumunium Foil & Logam.
<cybermed.cbn.net.id/cbprtl/cybermed/detail.aspx?x=Nutrition&y=cybermed|0|0|6|
474> Diakses tanggal 5 Oktober 2015.
Brooker, D.B., F.W. Bakker-Arkem dan C.W. Hall. 1982. Sorption Equilibrum Moisture
Contents of Wheat Kernel and Chatt. Trans Of The ASAE. 25 (4) : 1086
Buckle, K.A.; R.A. Edwards; G.H. Fleet; dan M. Wootton, 1987. Kimia Pangan. Penerbit
UI-Press. Jakarta.
70
Cauvain, S and L. Young. 2001. Baking Problem Solved. CRC Press. USA.
Cauvain, S. P. 2003. Breadmaking Improving Quality. Woodhead Publishing Limited. USA.
Cauvain, S., Campden dan Chorleywood Food Research Association, UK. 2000.
Breadmaking : An Overview. Di dalam Bread Making Improving Quality. Stanley P
Cauvain (ed). CRC Press, Boca Raton, Boston, New York, Washington, DC.
CEFS, 1998. Council of Europe, Committee of Experts on Flavouring Substances, RD 4.2/4-
42, Detailed and publication datasheet on furfural, Brussels, 20-24 April 1998
Cizkova, H; Sevcik, R; Rajchl, A; Voldrich, M. 2009. Nutritional Quality of Commercial
Fruit Baby Food. Czech J. Food Sci. Vol. 27: S134-S137.
De Corcuera, J. I. R; Cavalieri, R. P; Powers, J. R. 2004. Blanching of Foods. Encyclopedia
of Agricultural, Food, and Biological Engineering. Marcel Dekker. USA.
deMan, J. 1979. Principles of Food Chemistry. Wadsworth, Inc, Belmont.
Doescher, L. C; Hoseney, R. C; Milliken, G. A. 1987. A Mechanism for Cookie Dough
Setting. American Association of Cereal Chemist. Cereal Chem. 64(3): 158-163.
Evans, J. A. 2008. Frozen Food Science and Technology. Blackwell Publishing Ltd.
Australia.
Fellows, P. 1997. Food Processing Technology–Principles and Practice, pp. 348–352, 418–
440. Woodhead Publishing.
Fennema, O.R. 1996. Food Chemistry, 3rd edition. Marcel Dekker, Inc. New York.
Floros, J.D. and V. Gnanasekharan. 1993. Shelf Life Prediction of Packaged Foods:
chemichal, biological, physical, and nutritional aspects. G. Chlaralambous (Ed.).
Elsevier Publ.,London.
Forrest, J. C., E. D. Aberle, H. B. Hendrick, M. D. Judge, & R. A. Merkel. (1975). Principles
of Meat Science. W. H. Freemen and Company, San Fransisco.
Haryadi, 2004. Teknologi Legum, Serealia, dan Umbi-umbian. Handout Matakuliah. Jurusan
Teknologi Pangan dan Hasil Pertanian. Fakultas Teknologi Pertanian. Universitas
Gadjah Mada. Yogyakarta.
71
Havet, M., Mankai, M., Le Bail, A. (2000). Influence of the freezing conditions on the baking
performances of French frozen dough. Journal of Food Engineering 45: 139–145.
He, H; Hoseney, R. C. 1993. Changes in Bread Firmness and Moisture During Long-Term
Storage. Cereal Chem. 67(6):603-605.
Holcomb, R. 2015. Food Industry Overview: Frozen Pizza. fapc.biz/files/factsheets Diakses
8 November 2015.
Hui, Y. H. 2006. Bakery Products Science and Technology. Blackwell Publishing
Proffesional. Iowa. United States of America.
IOFI, 1995. European inquiry on volume of use. Private communication to the Flavour and
Extract Manufacturers’ Association of the United States by International
Organisation of the Flavour Industry.
Pieris, J; Widiarty, W. S. 2007. Negara Hukum dan Perlindungan Konsumen Terhadap
Produk Pangan Kedaluwarsa. Jakarta: Pelangi Cendikia. hal, 129.
Julianti, Elisa, Nurminah, M. 2007. Teknologi Pengemasan. Departemen Teknologi
Pertanian Universitas Sumatera Utara: Medan.
Kilcast, David and Persis Subramaniam. 2000. The Stability and Shelf-Life of Food.
Woodhead Publishing Limited. England.
Kraushaar, A. 2015. Top Pizza Trends in 2015.www.preparedfoods.com/articles/115135-
top-pizza-trends-in-2015. Diakses tanggal 26 November 2015.
Kvrgic, D. 2015. 11 Countries that Consume the Most Pizza.
ww.insidermonkey.com/blog/11-countries-that-consume-the-most-pizza-349657/
Diakses tanggal 26 November 2015
Labuza, T.P. 1982. Shelf Life Dating of Foods. Food and Nutritions. Press Inc. Connecticut.
Le Bail, A., Grinand, C., Le Cleach, S., Martinez, S., Quilin, E. (1999). Influence of storage
conditions on frozen french bread dough. Journal of Food Engineering 39: 289–291.
Matz, S. A. 1992. Bakery Technology and Engineering. Third Edition. Van Nostrand
Reinhold, New York.
72
Matz, S.A., 1962. Food Texture. The AVI Publishing Co.Inc.Westport, Connecticut.
Mitalis; Ismonol; Tukiran. 2011. Pengembangan Metode Sintesis Furfural Berbahan Dasar
Campuran Limbah Pertanian dalam Rangka Mewujudkan Prinsip Green Chemistry.
J. Manusia dan Lingkungan. 18 (3): 191–199.
Mudjajanto, Eddy S., dan Yulianti, L.N. 2004. Membuat Aneka Roti. Penebar Swadaya.
Jakarta.
Ngantung, D. 2013. Orang Indonesia Makin Suka Pizza.
www.tribunnews.com/lifestyle/2013/12/12/orang-indonesia-makin-suka-pizza
Diakses 2 Desember 2015
Oztruk, D. 2015. Packaging Applications For Ready-To-Eat Foods. Thesis. Food
Engineering Faculty Of Chemical and Metallurgical Engineering. Istanbul Technical
University.
Orey, C. 2008. Khasiat Minyak Zaitun Resep Umur Panjang Ala Meditreania. Penerbit
Hikmah (PT Mizan Publika). Jakarta
Parvaiz, M; Hussain, H; Shoaib, M; William, G; Tufail, M; Hussain, Z; Gohar, D; Imtiaz, S.
2013. A Review: Therapeutic Significance of Olive Olea europaea L. (Oleaceae
Family). Global Journal of Pharmacology. 7(3): 333-336.
Pira, S. 2015. Four Key Trends Driving Flexible Packaging.
whattheythink.com/articles/75676-four-key-trends-driving-flexible-packaging/
Diakses tanggal 26 November 2015
Poitrenaud, B. 2006. Yeast. Di dalam Hand Book of Food Science, Technology, and
Engineering Volume 2. Y. H. Hui (ed). CRC Press, Boca Raton, London, dan New
York.
Quintas, M.A.C., Branda˜o, T.R.S., Christina, L. M. S. 2007. Modelling Colour Changes
during the Caramelisation Reaction. Journal of Food Engineering. 83: 483-491.
Rowe, D. 2005. Chemistry and Technology of Flavors and Fragrances. Blackwell Publishing
Ltd. British.
Sallas-Mellado, M. M; Chang, Y. K. 2003. Effect of Formulation on the Quality of Frozen
Bread Dough. Brazilian Archives of Biology and Technology. Vol. 46(3): 461-468.
73
Soekarto, S.T. 1981. Penilaian Organoleptik untuk Industri Pangan dan Hasil Pertanian.
Bharata Karya Aksara, Jakarta.
Standar Nasional Indonesia. 1995. Sosis Daging. SNI 01-3820. Dewan Standar Nasional
Indonesia. Jakarta.
http://sisni.bsn.go.id/index.php/sni_main/sni/detail_sni/4236. Diakses 27 Oktober
2015
Stretton, A. 2013. The Differences Between Italian and American Pizza.
<www.articlesfactory.com/articles/food/the-differences-between-italian-and-
american-pizza.html> Diakses 2 Oktober 2015.
Sudarmadji, Slamet, Bambang Haryono, dan Suhardi, 1984. Prosedur Analisa untuk Bahan
Makanan dan Pertanian. Liberty. Yogyakarta.
Sudarmadji, S., Haryono, B. dan Suhardi. 1996. Analisa Bahan Makanan dan Pertanian.
Liberty, Yogyakarta.
Sukomulyo,G.S. 2007. Yeast dalam Pembuatan Roti. Majalah Foodreview Vol II No.5 Mei
2007.
Sun, Da-Wen. 2006. Handbook of Frozen Food Processing and Packaging. CRC Press. Boca
Raton.
Sumbiring, B. S; Hidayat, T. 2012. Perubahan Mutu lada Hijau Kering selama Penyimpanan
pada Tiga Macam Kemasan dan Tingkatan Suhu. Jurnal Littri 18(3): 115-124.
Susiwi, S. 2009. Penentuan Kadaluwarsa Produk Pangan. Jurusan Pendidikan Kimia.
Universitas Pendidikan Indonesia.
Syarief, R dan H.Halid. 1993. Teknologi Penyimpanan Pangan. Penerbit ARCAN bekerja
sama dengan PAU Pangan dan Gizi. Institut Pertanian Bogor. Bogor.
Tiersky, E. 2011. What are some advantages and disadvantages of aluminum foil
shelflifeadvice.com/content/what-are-some-advantages-and-disadvantages-
aluminum-foil Diakses tanggal 26 November 2015
Tjahjadi, C dan Herlina Marta. 2011. Pengantar Teknologi Pangan. Universitas
Padjajaran:Bandung.
74
Tressler, D. K., W.B. Van Arsdel, dan M. J. Cpley. 1968. The Freezing Preservation of Food.
AVI Publishing Company, Inc., Westport, Connecticut.
Tripoli, E., M. Giammanco, G. Tabacchi, D. Di Majo, S. Giammanco, and M. La Guardia.
2005. Nutrition Research Reviews. 18:98-112.
Tri Wahyuni. 2015. http://www.cnnindonesia.com/ Diakses tanggal 31 Januari 2016.
Varzakas, T; Tzia, C. 2015. Handbook of Food Processing: Food Safety, Quality, and
Manufacturing Process. CRC Press. Europe.
Wang, G; Zou, P. 2014. Mathematical Modeling of Food Freezing in Air-Blast Freezer.
International Journal of Materials, Mechanics and Manufacturing. Vol. 2(4): 278-
281.
Winarno, F.G., 2002. Kimia Pangan dan Gizi.PT Gramedia Pustaka Utama,Jakarta.
Yi, J. dan William L. K. 2009. Combined Effects of Dough Freezing and Storage Conditions
on Bread Quality Factors. Journal of Food Engineering 93 : 495 -501.