36 6. DAFTAR PUSTAKA Andarwulan, N. Dan Faradilla, RH.F. (2012). Pewarna Alami Untuk Pangan. Seafast Center. Bogor. http://seafast.ipb.ac.id . 16 Januari 2016. AOAC. (2005). AOAC Offiial Method : Total Monomeric Anthocyanin Pigmen Content of Fruit Juice, Beverages, Natural Colorant, and Wines pH Differential Method. Benyamin Franklin Station. Washington D.C. Apriyantono, A.; D. Fardiaz; N.L. Puspitasari; Sedarnawati dan S. Budiyanto. 1989. Analisis Pangan. IPB Press. Bogor. Ati, N. H.; Rahayu, P.; Notosoedarmo, S.; Limantara, L.(2006). Komposisi dan Kandungan Pigmen Tumbuhan Pewarna Alami Tenun Ikat di Kabupaten Timor Tengah Selatan, Propinsi Nusa Tenggara Timur. Indo. J. Chem., 6 (3), 325 – 331. Salatiga. Barbosa-Canovas, G.V. and Vega-Mercado, H. (1996). Dehydration of Food. Chapman & Hall, International Thomson Publishing. New York. Barbosa-Canovas, G.V.; Ortega-Rivas, E.; Juliano, P., and Yan, H. (2005). Food Powders: Physical Properties, Processing, and Functionality. Plenum Publisher. New York. Belitz, H. D. and Grosch, W. (1999). Food Chemistry 2nd Edition. Springer. Germany. Bhandari, B.R.; A. Senoussi; A. Lebbert and D. Dumoulin. (1992). Spray Drying Leaflash Technique : Application to Liquid Food Products. Elsevier Science Publisher. Blancard, P.H. and Katz, F.R. (1995). Starch Hydrolysates. In: A. M. Stephen (ed). Food Polysaccharides and Their Application. Marcel Dekker, Inc. New York. Brandt, L. A. (2000). The Whole Sugar-free Scoop. Prepared Foods. http://findarticles.com/p/articles/mi_m3289/is_3_169/ai_61759520 . 15 Januari 2016. Cai, Y.Z. & H. Corke. (2000). Production and Properties of Spray-Dried Amaranthus Betacyanin Pigments. Journal of Food Science Vol. 65 No. 6 : 1248-1252. Delgado-Vargas, F and Paredes-Lopez,O. (2003). NaturalColorants for Food and Nutraceutical Uses. CRC Press. USA. Dityanawarman A, Lelana IYB, Budhiyanti SA. (2009). Pengaruh Teknik Mikroenkapsulasi Terhadap Aktivitas Antioksidan Spirulina platensis Selama
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36
6. DAFTAR PUSTAKA
Andarwulan, N. Dan Faradilla, RH.F. (2012). Pewarna Alami Untuk Pangan. Seafast
Center. Bogor. http://seafast.ipb.ac.id. 16 Januari 2016.
AOAC. (2005). AOAC Offiial Method : Total Monomeric Anthocyanin Pigmen
Content of Fruit Juice, Beverages, Natural Colorant, and Wines pH Differential Method.
Benyamin Franklin Station. Washington D.C.
Apriyantono, A.; D. Fardiaz; N.L. Puspitasari; Sedarnawati dan S. Budiyanto. 1989.
Analisis Pangan. IPB Press. Bogor.
Ati, N. H.; Rahayu, P.; Notosoedarmo, S.; Limantara, L.(2006). Komposisi dan
Kandungan Pigmen Tumbuhan Pewarna Alami Tenun Ikat di Kabupaten Timor Tengah
Selatan, Propinsi Nusa Tenggara Timur. Indo. J. Chem., 6 (3), 325 – 331. Salatiga.
Barbosa-Canovas, G.V. and Vega-Mercado, H. (1996). Dehydration of Food. Chapman
& Hall, International Thomson Publishing. New York.
Barbosa-Canovas, G.V.; Ortega-Rivas, E.; Juliano, P., and Yan, H. (2005). Food
Powders: Physical Properties, Processing, and Functionality. Plenum Publisher. New
York.
Belitz, H. D. and Grosch, W. (1999). Food Chemistry 2nd Edition. Springer. Germany.
Bhandari, B.R.; A. Senoussi; A. Lebbert and D. Dumoulin. (1992). Spray Drying