DAFTAR PUSTAKA

Abe. Y., dan Krimm, S. 1972. Normal Vibration of Crystalline Polyglycine 1.

Biopolimer , 11.1817 1839
AOAC. 1999. Official Methods of Analysis of The Association of Analtical
Chemist. Washington
Cheng KLB., G.Tsai., (2008), Heterogenous N-deacetylation of chitin in alkaline
solution , Carbohydrat, 107;700-706.
Choi, S. S., Regenstein, J. M., (2000), Physicochemical and Sensory
Characteristics of Fish Gelatin , Journal of Food Science, 65:194199.
David W., Von Ednt & Baker, Mary T., (2008). The Chemistry Animal Glu system .
www.amstelproducts.chemistry.htm
De Wolf, F. A. 2003. Collagen and Gelatin dalam Progress in Biotechnology 23.
Amsterdam: Elsevier Science B.V, 133- 218.

Dianti, Melly., (2008), Pemanfaatan Gelatin Dari Kulit Ikan Patin (Pangasius
Sp) Sebagai Bahan Baku Pembuatan Edible Film, Skripsi Fakultas
Perikanan dan Ilmu Kelautan IPB, Bogor.
Eysturskard, J., Ingvalid., Haug., Ulset, A.S., (2009), Structural and Mechanical
Properties of Fish Gelatin of Extraction Conditions , Journal of Food
Hydrocolloids, 23:1702 1711.
Fatimah, T., (1996), Pengaruh Konsentrasi dan Lama Perendaman Basa
terhadap Sifat Fisikokimia Gelatin yang Dihasilkan. Jurusan Kimia FMIPAIPB, Bogor.
Fatimah, D., (2008). Efektivitas Penggunaan Asam Sitrat Dalam Pembuatan
Gelatin Tulang Ikan Bandeng (Chanos-chanos forskal) . Jurusan kimia

Fakultas sains dan Teknologi-UIN, Malang.

Gimenez, B., Alemn, A., Montero, P., Gmez-Guilln, M.C., (2009),
Antioxidant and functional properties of gelatin hydrolysates obtained from
skin of sole and squid , Journal of Food Chemistry, 114:976 983.
Gilsenan, P.M., dan Ross-Murphy, S. B (2000). Rheological Characterisation of
Gelatins from Mammalian and Marine Sources . Journal of Food
Hydrocolloids ,14 ; 191 195.
Gimenez, B., Gomez-Estaca, A., Aleman., Gomez-Guillen,M.C., Montero, P.,
(2009), Improvement of the Antioxidant Properties of Squid Skin Gelatin

69

Films by the Addition of Hydrolysates from Squid Gelatin , Journal of Food

Hydrocolloids, 23:1922 1927.
GME Market Data., (2007). Official Website of GME e Gelatin Manufactures of
Europe.
Brussels,
Belgium:
GME
Market
Data.
Htttp//
www.gelatine.org.Available form
Gomez-Guillen, M. C., Turnay, J., Fernandez-Daz, M. D., Ulmo, N.,Lizarbe,
M. A., & Montero, P. (2002). Structural and physical properties of gelatin
extracted from different marine species : a comparative study. Food
Hydrocolloids, 16(1):25-34.
Gomez-Guillen, M.C., Gimenez, B., Montero, P., (2005), Extraction of Gelatin
from Fish Skins by High Pressure Treatment , Journal of
Food
Hydrocolloids, 19:923 928.
Gomez-Guillen, M.C., Perez-Mateoz., Caballero-Lopez., Gimenez, B dan
Montero, P., (2009), Fish gelatin: a renewable material for developing
activebiodegradable films . Journal of Trends In Food Science and
Technology, 20; 3-16.
Grobben, A.H., P.J.Steele., R.A.Somerville., dan D.M Taylor., (2004).
Inactivation of The Bovine-Spongiform-Encephalopathy (BSE) Agent by
The Acid and Alkali Process Used The Manufacture of Bone Gelatin .
Biotechnology and Applied Biochemistry, 39:329-338.
Grossman, S., Bergman, M., (1991), Process for The Production of Gelatin from
Fish Skin , European Paten Application
Hao, S., (2009), The Characteristics of Gelatin Extracted from Sturgeon
(Acipenser Baeri) Skin using Various Pretreatments , Journal of Food
Chemistry, 115:124128.
Hart, Harold. 2003. Kimia Organik : Suatu Kuliah Singkat. Jakarta: Erlangga
Hasan, A.A., Norziah, M.H., (2011). Starch gelatin edible films: Water vapor
permeability and mechanical properties as affected by plasticizers . Journal
of Food Hydrocolloids, 30 ; 1-10.
Haug, I. J., (2004. Physical and Rheological Properties of Fish Gelatin
Compared to Mammalian Gelatin , Journal of Food Hydrocolloid, 18:203213.
Hayashi A & Shin-Choi Oh.,(1982). Gelation of Gelatin Solution, Agric,Biot
Chem, 47, Japan.

70

Hinterwaldner, R., (1997), Raw Material in Ward, AG dan Courts, A, The Science
and Technology of Gelatin, Academic Press, New York.
Hongshun, Y., Wang, Y., Zhou, P., Regenstein, J. M., (2008), Effect of Alkaline
and Acid Pretreatment on The Physical Properties and Nanostructures of The
Gelatin From Channel Catfish Skin , Journal of Food Hydrocolloids,
22:1541 1550.
Jackson, M., Choo, L.P., Watson, P.H., Halliday, W.C., dan Manish, H.H.,
(1995), Beware of Connective Tissue Proteins:Assigmnet and Implication
of Collagen Absorptions in Infrared Spectra of Human Tissue, Biochima et
Biophysica Acta, 1270 ;1-6.
Jamilah, B., dan Harvinder, K.G., (2002), Properties of Gelatins from Skin of
Fish e Black Tilapia (Oreochromis Mossambicus) and Red Tilapia
(Oreochromis Nilotica) , Food Chemistry, 77 (1) : 81-84.
Jiang, M., Liu, S., Xin Du., dan Wang, Y., (2010), Physical Properties and
Internal Microstructures of Films Made from Catfish Skin Gelatin and
Triacetin Mixtures , Journal of Food Hydrocolloids, 24:105 110.
Jongjareonrak, A., Rawdkuen, S., Chaijan, M., Benjakul, Soottawat., Osako, K.,
(2010), Chemical Compositions and Characterisation of Skin Gelatin from
Farmed Giant Catfish (Pangasianodon Gigas) , Journal of Food Science and
Technology, 43:161 165.
Junianto., Hoetemi kiki., Maulina Ine., (2006), Produksi Gelatin dari Tulang
Ikan dan Pemanfaatannya sebagai Bahan Dasar Pembuatan Cangkang
Kapsul, Laporan Hibah Kompetisi UNPAD, Bandung.
Karem, A. A., Bhat, Rajeev. 2009. Fish Gelatin: Properties, Challenges, and
Prospects as An Alternative to Mammalian Gelatins . Food Hydrocolloids
23. 563-576.
Karlina, I.R., (2010), Analisis Sifat Kimia, Fisik, dan Termal Ekstrak Gelatin
dari Tulang Rawan Ikan Pari (Himantura Gerrardi) Pada Variasi Larutan
Asam Untuk Perendaman , Skripsi Fakultas Matematika dan Ilmu
Pengetahuan Alam, ITS, Surabaya.
Khairuman., Sudenda, D., (2002), Budidaya Patin Secara Intensif, Agro Media
Pustaka, Jakarta.
Khairuman., (2006), Budidaya Patin Super, Agro Media, Jakarta.
Khopkar S. M., 2003, Konsep Dasar Kimia Analitik, UI-Press, Jakarta.

71

Kolodziesjska, I., Skierka, E., Sadowska, M., Kolodziejski,W., Niecikowska, C.,

(2008), Effect of Extracting Time and Temperature on Yield of Gelatin
from Different Fish Offal , Journal of Food Chemistry,
107:700 706.
Ledward, D.A., (1986), Functional Properties of Food Macromolecules (pp
171e201), London, Elsevier Apllied Science Publisher.
Liu, H.Y., Li, D., Guo, S.D., (2008), Extraction and Properties of Gelatin from
Channel Catfish ( Ietalurus Punetaus ) Skin , Journal of Food Science and
Technology, 41:414 419.
Liu, H.Y., Li, D., Guo, S.D., (2009), Characteristics of the Gelatin Extracted
from Channel Catfish ( Ictalurus Punctatus ) Head Bones , Journal of Food
Science and Technology, 42:540 544.
Malov, A., Reinhand, N., Vigovsky, Y., Zagainova, Y., Malov, S., Hoglan, I.,
Semenova, I. 2002. Self developing Dichromated Gelatin Thick Layer:
Manufacturing and Control , Photonics West-2002.
Martianingsih, N., (2010), Analisis Sifat Kimia, Fisik, dan Termal Gelatin dari
Ekstraksi Kulit Ikan Pari (Himantura Gerrardi) Melalui Variasi Jenis Larutan
Asam , Skripsi Fakultas Matematika dan Ilmu Pengetahuan Alam, ITS,
Surabaya.
Martnez-Camacho A.P., A.Z. Graciano-Verdugo, (2010), Chitosan composite
films: Thermal, structural, mechanical and antifungal properties.Material
letters, 65;333-336.
Mulyono, H. A. M., (2006), Kamus Kimia, Bumi Aksara, Jakarta.
Muyongaa, J. H., Colec, C. G. B., dan Duodu, K. G., (2004), Extraction and
Physico-Chemical Characterisation of Nile Perch (Lates Niloticus) Skin and
Bone gelatin, Journal of Food Hydrocolloids, 18:581592.
Norziah, M.H., Al-Hassan, A., Khairulnizam, A. B., Mordi, M. N., dan Norita,
M., (2009), Characterization of Fish Gelatin from Surimi Processing Waste:
Termal Analysis and Effect of Transglutaminase on Gel Properties , Journal
of Food Hydrocolloids, 23:1610 - 1616.
Norziah, M.H., Khairulnizam, A. B., Ahmed, A., Fazilah, A., Norita, M, (2008),
Characterization of Fish Gelatin Extracted from Surimi Processing Wastes,
International Conference on Enviromental Research and Technology,
52 - 55.

72

Pelu, H., Harwanti, S., Chasanah., (1998), Ekstraksi Gelatin dari Kulit Ikan
Tuna Melalui Proses Asam , Jurnal Penelitian Perikanan Indonesia, 4:2:66
74.
Peranginangin., (2004), Ekstraksi Gelatin dari Kulit Ikan Patin (Pangasius
pangasionadon) Secara Proses Asam, Jurnal ilmiah Indonesia, 10:03:75 84.
Peranginangin., (2005), Karakterisasi Mutu Gelatin yang Diproduksi dari
Tulang Ikan Patin (Pangasius pangasionadon) Secara Ekstraksi Asam,
Jurnal ilmiah Indonesia, 11: 04 :15 24.
Perez-Mateos, M., Montero, P., Gomez-Guillen, M.C., (2009), Formulation
and Stability of Biodegradable Films Made From Cod Gelatin and Sunflower
Oil Blends , Journal of Food Hydrocolloids, 23:53 - 61.
Rawdkuen, S., Benjakul, S., (2010), Properties of Gelatin Films From Giant
Catfish Skin and Bovine , Journal Eur Food Res Technology, 231:907 916.
Reibe, C., Knez, Z., Weidner, E., (2011). A New High-Pressure micronisation
Process for The gentle processing of High Molecular Mass Gelatine .
Journal of Food and bioproducts Procesing, 231;1-8
Ross - Murphy, S. B., (1991), Structure and Rheology of Gelatine Gels: Recent
Progress , Journal of Polymer, 3312:2622-2627.
Sai, P.K., dan Gareis, H., (1991). Structure and Rheology of Gelatine
Gels:Recent Progress , Journal of Polymer, 3312: 2622-2627.
Schrieber, R., dan Gareis, H., (2007), Gelatine Handbook, Wiley - VCH GmbH
dan Co, Weinhem.
Skoog, D. A. 1996. Fundamental of Analytical Chemistry, 4th edition, Saunders
College Publishing, New York.
Sampath, S.S., dan Babua, B.V., (2006), Kinetic Parameter Estimation of
Gelatin Waste by Thermogravimetry, India : Birla Institute of Tcehnology
and Science.
Samsudin, Sani., Amril. 2006. Chemical Resistance Evaluation of
Polystyrene/Polypropylene Blends Composition and SEBS Content .
Malaysian Polymer Journal 1, 1: 11-24.
Sopian, Iwan., (2002), Analisis Sifat Fisik. Kimia dan Fungsional Gelatin yang
Diekstrak dari Kulit dan Tulang Ikan Pari , Skripsi Fakultas Teknologi
Pertanian, IPB, Bogor.

73

Surono, N.D., Budiyanto, D., Widarto., Ratnawati., Aji, U.S., Suyuni, A.M.,
Sugiran., (1994), Penerapan Paket Teknologi Pengolahan Gelatin dari Ikan
Cucut , Laporan BPPMHP, Jakarta.
Stainsby, G., (1987), Gelatin Gels In A.M. Pearson, T.R.Dutson, dan A.J.Bailey
(Eds), Advence in Meat Research. Collagen as a Food Scinece dan
Technology, 14 : 71 78.
Tharanathan, R.N., (2003), Biodegradable Films and Composite Coatings : Past,
Present and Future ; Review, Trends in Food Science & Technology,
14:7178.
Toshiyuki, I., Hisatoshi, K., Junzo, T., Walsh, D., dan Mann, S., (2003),
Physical Properties of Type I Collagen Extracted from Fish Scales of
Pagrus Major and Oreochromis Niloticas , International Journal of
Biological Macromolecules, 32:199204.
Utama H., (1997), Gelatin yang Bikin Heboh. Jurnal Halal LPPOM-MUI, 18:
10 - 12.
Viro, F., (1992), Gelatin in Hui, Y. H. (Ed.), Encyclopedia of Food Science and
Technology. 2, John Willey and Sons Inc, Toronto.
Wahyuni, Mita dan Peranginangin, Rosmawat., (2009), Perbaikan Daya Saing
Industri Pengolahan Perikanan Melalui Pemanfaatan Limbah Non Ekonomis
Ikan Menjadi Gelatin, WWW.Ikanmania.wordpress.com.
Ward, A. G., dan Courts, A., (1977), The Science and Technology of Gelatin,
Academic Press, London.
Wiyono, V. S., (2001), Gelatin Halal Gelatin Haram , jurnal Halal LPPOMMUI, 36:2627.
Yang, Hongshun. 2007. 2-Step Optimatization of the Extraction and Subsequent
Physical Properties of Channel Catfish (Ictalunus punctatus) Skin Gelatin.
Journal of Food Science 72; 188-195
Yang, Hongshun., Wang, Y., Zhou, P., Joe, M., Regenstein., (2008), Effects of
Alkaline And Acid Pretreatment On The Physical Properties and
Nanostructures of The Gelatin from Channel Catfish Skins. Journal of Food
Hydrocolloids, 22 ; 15411550.
Zhou, P., dan Regeinsten, J.M., (2004), Optimazation of Extraction Conditions
for Pollock Skin Gelatin , Journal of Food Science, 69 (5).

74

Zhou, P., dan Regenstein, J.M., (2005), Effect of Alkaline and Acid
Pretreatment on Alaska Pollock Skin Gelatin Extraction , Journal of Food
Scince, 70 (6): C392 - C396.
Zhao, W. B., (1999), Polymer Data Handbook, University Press, Oxford.

75

 Halaman ini sengaja dikosongkan

76

77