DAFTAR PUSTAKA Abera, S. K, Rakshit. 2003. Comparison of Physicochemical and Fungsional Properties of Cassava starch extracted from Fresh Root and Dry Chips. Starch/ Starke 55: 287-296 Adelina, F. 2010. Pengaruh Proporsi Tepung Ubi Jalar Kuning dengan Tepung Terigu dan Konsentrasi Baking Powder terhadap Sifat Fisik Kimia dan Organoleptik Cracker . Skripsi. Fakultas Teknologi Pertanian. UB. Malang. Alivia, P. 2005. Pengaruh Varietas dan Metode Pengeringan Terhadap Kualitas Ubi Jalar. Universitas Muhammadiyah. Malang. Almatsier, S. 2002. Prinsip Dasar Ilmu Gizi. PT. Gramedia Pustaka Utama. Jakarta. Ambasari, I., Sarjana, dan Choliq, A. 2009. Rekomendasi Dalam Penetapan Standar Mutu Tepung Ubi Jalar. Standardisai 11(3): 212-219 Anonymous, 2000. Ubi Jalar/Ketela Rambat. Dilihat: 10/02/2012 http://ristek.go.id. Anonymous. 2005. Sweer Potato (Variey Orange Flesh). Dilihat: 23/02/2013. http://www.manufacturer.com/business/search? type=SellLeads&isnew=all&keywords=Potato,+Sweet+Potato, +etc.&arg=&d=&o=t2. Anonymous. 2006. STPP. Dilihat: 18/02/2013 http://www.ronasgroup.com/sodium-tripolyphosphate.asp. Anonymous. 2010. Sodium Tripolyphosphate. Dilihat: 23/02/2013 http://sxhrchem.com/Chemicals/Sodium-Tripolyphosphate-3- 1.htm. Anonymous a . 2012. Budidaya Ubi Jalar. Dilihat: 31/12/2012. http://silaturahmi- agro.blogspot.com/2012/03/budidaya-ubi-jalar.html . Anonymous b . 2012. Konsumsi Beras Indonesia Tertinggi di Asia Tenggara. Dilihat: 10/02/2013. http://bisniskeuangan.kompas.com/read/2012/02/07/21065277/Konsumsi.Ber as.Indonesia.Tertinggi.di.Asia.Tenggara. 1
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DAFTAR PUSTAKA
Abera, S. K, Rakshit. 2003. Comparison of Physicochemical and
Fungsional Properties of Cassava starch extracted from
Fresh Root and Dry Chips. Starch/ Starke 55: 287-296
Adelina, F. 2010. Pengaruh Proporsi Tepung Ubi Jalar Kuning dengan
Tepung Terigu dan Konsentrasi Baking Powder terhadap
Sifat Fisik Kimia dan Organoleptik Cracker . Skripsi. Fakultas
Teknologi Pertanian. UB. Malang.
Alivia, P. 2005. Pengaruh Varietas dan Metode Pengeringan Terhadap
Kualitas Ubi Jalar. Universitas Muhammadiyah. Malang.
Almatsier, S. 2002. Prinsip Dasar Ilmu Gizi. PT. Gramedia Pustaka
Utama. Jakarta.
Ambasari, I., Sarjana, dan Choliq, A. 2009. Rekomendasi Dalam Penetapan Standar
Mutu Tepung Ubi Jalar. Standardisai 11(3): 212-219
Anonymous, 2000. Ubi Jalar/Ketela Rambat. Dilihat: 10/02/2012