Professional Documents
Culture Documents
Daftar Pustaka-4
Daftar Pustaka-4
Abdul, R. 1999. Quality changes of RBD palm olein, soybean oil and their
blends during deep-fat frying. Journal of Food Lipids 6 (3): 181–193.
Asmaranala, A. 2010. Analisis Efisiensi Membrane Filter Press Skala Pilot Plant
Dalam Fraksinasi NDRPO (Neutralized Deodorized Red Palm Oil).
[Skripsi]. Fakultas Teknologi Pertanian IPB. Bogor. Vol. 1144
Basiron Y dan Weng. 2004. Palm Oil. Di dalam: Sahidi F, editor. Bailey’s
Industrial Oil and Fat Products: Ed ke-6 Volume ke-2 Edible Oil & Fat
Products: Edible Oil. John Willey & Sons Inc., Hoboken.
CODEX STAN 168 – 1989. Codex Standart for Mayonnaise (Regional Europian
Standard). http://siweb.dss.go.th/standard/Fulltext/codex/CXS_168E.pdf
diunduh pada tanggal 9 Desember 2014 pukul 19.30 WIB.
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Dutta, D., Chaudhuri, U.R., dan Chakraborty, R. 2005. Structure, Health,
Benefits, Antioxidant Property, processing and storage of carotenoids.
African journal of biotechnology 4(13): 1510-1520
Fennema, O.R. Editor. 1996. Food Chemistry. Third Edition. Marcel Dekker.
New York. Hlm. 9-22
Humphrey, T. J. 1989, di dalam Hank, C. R., et al., 2001. The Effect of Shell Egg
Pasteurization on the Protein Quality of Albumen. Poultry Science
Association.
Lin L, Rhee KC, Koseoglu SS. 1998. Recent progress in membrane degumming
of crude vegetable oils on a pilot-plant scale. Food Protein R&D Center,
Texas A&M University, USA
Ong, A.S.H. 1990. Natural Sources of Carotenoid from Plants and Oil. Method
in Enzymology Vol. 213, Cars.
Puspitasari, DA. 2008. Optimasi Proses Produksi dan Karakterisasi Produk Serta
Pendugaan Umur Simpan Olein Minyak Sawit Merah. Skripsi Sarjana
Jurusan Ilmu dan Teknologi Pangan, Fateta IPB. Bogor. Vol.102 (3).
Priyadi, A., Yoriono, N., Tanaka, M., Fujiwara, T., Zoka, Y., Kakui, H., dan
Takeshita, M. 2012. A dirrect method f or obtaining critical clearing time
for transient stability using critical generator conditions. European
Transaction on Electrical Power. Vol 22 (5), pp. 674-687.
Riyadi, AH. 2009. Kendali Proses Deodorisasi dalam Pemurnian Minyak Sawit
Merah. [Thesis]. Sekolah Pascasarjana Institut Pertanian Bogor. Bogor.
Rossi, M. 2001. The effect of bleaching and physical refining on color and minor
components of palm oil. JAOCS 78(10):1051-1055.
Syarif dan Halid, 1993. Teknologi Pengolahan Pangan. Arcan: Denpasar. Vol.
47. No 35.
Winarno, F. G. 2004. Kimia Pangan dan Gizi. PT. Gramedia Pustaka Utama.
Jakarta.
Winarno, F. G. 1992. Kimia Pangan dan Gizi. PT. Gramedia Pustaka Utama.
Jakarta.
Winarno, F.G. 1997. Kimia Pangan dan Gizi. PT. Gramedia Pustaka Utama.
Jakarta.
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Winarsi, Hery M. S. 2007. Antioksidan Alami dan Radikal. Penerbit Kanisius.
Yogyakarta. Hlm. 281.