Professional Documents
Culture Documents
Perpustakaan Unika
6. DAFTAR PUSTAKA
Admin. (2006). Ubi Jalar : Untuk Disentri, Kencing Manis dan Lancar Asi.
http://www.republika.co.id/suplemen/cetak_detail.asp?mid=2&id=163067&kat_
id=105&kat_id=150&kat_id2=187. 15 Desember 2010.
Bennion, M & O, Hughes. (1970). Introductory Foods, 6th edition. Collier Macmillan
Publisher. London.
Bourne, M.C. (2002). Food Texture and Viscosity Concept and Measurement 2nd
Edition. Academic Press.New York.
Cauvain, S and L. Young. (2001). Baking Problem Solved. CRC Press. USA.
Fellows, P. (2000). Food Processing Technology Principles and Practice 2nd ed. CRC
Press LLC.USA.
French & Perchonok. (2004). Metric Evaluation of Technologies for Long Duration
Space Missions : Application to Bread Makers. Journal of Food Science Volume
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Hasyim, A. & M. Yusuf. (2007). Ubi Jalar Kaya Antosianin Pilihan Pangan Sehat.
http://www.puslittan.bogor.net/index.php/downloads/index.php?bawaan=berita/f
ullteks_berita&&id_menu=3&id_submenu=3&id=92. 8 Maret 2010.
Hendry, G.A.F. & Houghton, J.D. (1996). Natural Food Colorants. Blackie Academica
and Professional. Glasgow.
Matz, S.A. (1992). Bakery, Technology and Engineering, 3rd edition. Van Nostrand
Reinhold. Texas.
Meilgaard, M; G.V.Civille; and B.T. Carr. (1999). Sensory Evaluation Techniques 3rd
Edition. CRC Press. ASA.
Pomeranz, Y. and Meloan, C.E. (1996). Food Analysis : Theory and Practice 2nd
Edition. Van Nostrand Reinhold Company Inc. New York.
Rao, M.A. and J.F. Steffe. (1992). Viscoelastic Properties of Foods . Elsevier Applied
Science. New York.
Rukmana, R. (1997). Ubi Jalar Budidaya Dan Paska Panen. Kanisius. Yogyakarta.
Santoso, S. (2006). Seri Solusi Bisnis Berbasis TI Menggunakan SPSS untuk Statistik
Non Parametrik. P.T. Elex Media Komputindo. Jakarta.
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Perpustakaan Unika
Sari, P., F. Agustina, M. Komar, Unus, M. Fauzi, & T. Lindriati. (2005). Ekstraksi dan
Stabilitas Antosianin dari Kulit Buah Duwet (Syzgium cumini). Jurnal Teknologi
dan Industri Pangan, vol. XVI No.2 Th. 2005.
Singh, S., C. S, Riar & D. C. Saxena. (2008). Effect Of Incorporating Sweetpotato Flour
To Wheat Flour On The Quality Characteristics Of Cookies. African Journal of
Food Science (2): 065-072.
Smith, J. (1991). Food Additive Users Handbook. Avi – Van Nostrand Reinhold. USA.
Sudarmadji, S; B. Haryono dan Suhardi. (1997). Prosedur Analisa Bahan Makanan dan
Pertanian. Liberty. Yogyakarta.
Wang Rong; W.Zhou; and M. Isabelle. (2007). Comparison Study of The Effect of
Green Tea Extract (GTE) on The Quality of Bread by Instrumental Analysis and
Sensory Evaluation. Food Research International 40 : 470-479.
Widowati, S; M.G. Waha dan B.A.Saloko (1997). Ekstrasksi dan Karakterisasi Sifat
Fisikokimia dan Fungsional Pati Beberapa Varietas Talas (Colocasia esculenta
L.Schott). Prosiding Seminar Teknologi Pangan :181-195.
Winarno, F. G. ( 2004 ). Kimia Pangan dan Gizi. PT Gramedia Pustaka Utama. Jakarta.