DAFTAR PUSTAKA

Anonym,2006,Akrilamida, Bahaya Kelezatan

http://kesehatan.kompas.com/read/20/08/13/09063542/akrilamida.bahaya.
kelezatan. [10 Oktober 2016]
BPOM,2007,Keamanan Pangan,Buletin BPOM RI,Volume 11:hal.4.
BPOM,2002,Akrilamida dalam Makanan,Info POM, vol. 3(8):2.
Budi,H.,200,Pembuatan Tempe dan Tahu Kedelai Bahan Makanan Bergizi
Tinggi,Kanisius:Yogyakarta.
Cahyadi,W.,2006,Kedelai Khasiat dan Teknologi,Bumi Aksara,Bandung.
CERHR,2005,NTP-CERHR Monograph on The Potential Human Reproductive
and Development Effecrs of Acrylamide,National Toxicology Program,NIH
Publication No.05:
Clara, A.,Analisis Kandungan Akrilamida dalam Ubi Goreng yang Dijual di Kota
Manado Menggunakan Kromatografi Cair Kinerja Tinggi (KCKT),Jurnal
Ilmiah Farmasi,UNSRAT Vol.2,No.03:95.
Dunford,N.,2003,Deep-Fat Frying Basics for Food Services, Fryer, Oil and
Frying Temperature Selection,Food and Agricultural Products Research and
Technology Center 126.
http://www.fapc.okstate.edu/files/factsheets/fapc126.pdf [10 Oktober 2016].
Eltrisnawati.2014.Analisis Kandungan Akrilamida dalam Kentang Goreng pada
Restoran Cepat Saji di Kota Gorontalo secara Kromatografi Cair Kinerja
Tinggi (KCKT).[Skripsi].Jurusan Farmasi UNG,Gorontalo.
FAO dan WHO,2002,Health Implications of Acrylamide in Food: Report of a
Joint FAO/WHO Consultation; 2002: Jun 25-27; Geneva, Switzerland.
WHO Headquarters, 12-13.
FDA,2016,Guideance for Industry Acrylamide in Foods,U.S. Department of
Health and Human Services.
Fellows P.,1997,Food Processing Technology,Principles and Practice,Woodhead
Publishing Limited Cambridge England.
Hamilton, R.J., dan Sewell, P.A.1977.Introduction to High Performance Liquid
Chromatography.Liverpool:Chapman and Hall, Ltd., 1,53-54.

Harahap,Y.2005.Optimasi Penetapan Kadar Akrilamida yang ditambahkan ke

dalam Kripik Kentang Simulasi secara KCKT.Majalah Ilmu Kefarmasian,
Hal.154-163. Vol. II, No. 3.
Harahap,
Y.,2006,Pembentukan
Akrilamida
dalam
Makanan
dan
Analisisnya,JurnL, 3 Desember, Vol III, No. 3, kolom 108, Majalah Ilmu
Farmasi, Departemen Farmasi FMIPA Universitas Indonesia, Depol.
Hendayana,Sumar.2010.Kimia

Pemisahan

Metode

Kromatografi

dan

Elektroforesis Modern.PT. Remaja Rosdakarya:Bandung.

IFST,2012,Acrylamide in Foods,Institute of Food Science and Technolgy
Informastion Statement:2.
Krishnakumar,2014,Acrylamide in Food Products:A Review,Food Processing and
Technology:Review Article,5(7):2.
Lingnert,H.,et al.,2002,Acrylamide in Food : Mechanism of Formation and
Influencing Factors During Heating of Foods,Scandinavian Journal of
Nutrition 2002,46(4).
LPPOM MUI,2010,Tidak Thoyyib, Menggunakan Minyak Jelantah Berulangulang,Jurnal LPPOM MUI, www.HALALMUI.org, Jakarta
McMaster,M.C.2007.HPLC A Practical Users Guide. 2nd Edition.New York
Jersey: John Wiley & Sons, INC.,106.
Meyer,V.R.2004.Practical

High-Performance

Liquid

Chromatography.4th

Edition.St. Gallen: John Wiley & Sons, Ltd., 7-8,15-16,20-24,38, 52-55,6970.

Mottram,D.S.,Low,M.Y., dan Elmore,J.S.,2006,The Maillard Reaction and its
Role in The Formation of Acrylamide and Other Potentially Hazardous
Compounds in Foods,in:Sahin, S., dan Sumnu,S.G., editors,Advances in
Deep-Fat Frying of Foods,CRC Press,7-9.
Musala,M.,2015,Analisis Akrialamida dalam Minyak Goreng Bekas Pakai secara
Kromatografi Cair Kinerja Tinggi,Jurusan Farmasi, Universitas Negeri
Gorontalo.
Otles et al.,2004,Acrylamide in Food,Electronic Journal of Environmental,
Agricultural and Food Chemistry.

Rohman,A.2007.Kimia Farmasi Analisis.Cetakan Pertama.Yogyakarta.Pustaka

Pelajar.
Rukmini,A.,2007,Regenerasi Minyak Goreng Bekas dengan Arang Sekam
Menekan Kerusakan Organ Tubuh,Seminar Nasional Teknologi 2007 (SNT
2007).
Sahin, S.,2009,Advances in Deep-fat Frying of Foods,CRC Press,Taylor and
Francis Group,USA.
Sudarmadji S.,2003,Prosedur Analisa
Pertanian,Liberty,Yogyakarta.

untuk

Bahan

Makanan

dan

Tareke E.,dkk,2002,Analysis of Acrylamide, A Carcinogen Formed in Heated

Foodstuffs.J Agric Food Chem.50:4996-5006.
WHO,2002,Health Implications of Acrylamide in Food,Report of a Joint
FAO/WHO Consultation WHO Headquarters, Geneva, Switzerland 25-27
Juni.