You are on page 1of 4

 

DAFTAR PUSTAKA

Anonim1, 2013, Riset Kesehatan Dasar (Riskesdas) 2013, Badan Penelitian Dan
Pengembangan Kesehatan, Kementerian Kesehatan RI, Jakarta.
Anonim2, 2014 USDA, Stevia rebaudiana (Bertoni) bertoni, www.usda.gov,
diakses pada tanggal 20 September 2014 pukul 14.00
Anonim3, 2004, Surat Keputusan Kepala Badan Pengawas Obat Dan Makanan
Republik Indonesia Nomor HK.00.055.2.3877
Anonim4, 2010, Steviol Glycosides, www.fao.org, diakses pada tanggal 20
September 2014 pukul 19.30
Anonim5,2014, Sucrose, http://www.fda.gov/, diakses pada tanggal 29 Oktober
2014 pukul 15.00
Anonim6, 2014, Bom Calorimeter, http://tawada.indonetwork.co.id/, diakses pada
5 Oktober 2014 pukul 16.15
AOAC, 1984, Official Methods Of Analysis, Association Of Official Analytical
Chemists, Washington, DC.
Aparicio-Sanguilán, A., Sáyago-Avendi, S. G., Vargas-Torres, A., Tovar, J.,
Ascensio-Otero, T. E., & Bello-Pérez, L. A., 2007, Slowly digestible
cookies prepared from RS-rich lintnerized banana starch, Journal of
Food Composition and Analysis, 20, 175-181.
Bassinello, P. Z., Freitasb, D. G. C., Ascheri, J. L. R., Takeitib, C. Y., Carvalho,
R. N., Koakuzu, S. N., Carvalho, A. V., 2011, Characterization of
cookies formulated with rice and black bean extruded flours, Procedia
Food Science, 1, 1645 – 1652.
Biguzzi, C., Schlich, P., Lang, C., 2014, The impact of sugar and fat reduction on
perception and liking of biscuits, Food Quality and Preference, 35, 41–
47.
Bourne, M., 2002, Food Texture and Viscosity : Concept and Measurement, 2nd
ed, Academic Press, New York,
Brown, W. E., dan Braxton, D. , 2000, Dynamics of food breakdown during
eating in relation to perception of texture and preference : a study on
biscuits, Food Quality and Preference, 11, 259-267.
Chevallier, S., Della Valle, G., Colonna, P., Broyart, B., Trystram, G., 2002,
Structural and chemical modifications of short dough during baking,
Journal of Cereal Sciences, 35, 1, 1-10 (Abst).

44 
 
 
 

Dan, H., Hayakawa, F., Kohyama K., 2008, Modulation of biting procedures
induced by the sensory evaluation of cheese hardness with different
definitions, Appetite, 50, 158–166.
Fadlillah, H. N., 2008, Manisnya Stevia, Generasi Baru Pemanis, FOODREVIEW
INDONESIA, 2, IV, www.foodreview.co.id
Faridah, D.N., 2011, Cookies Berbahan Baku Pati Garut Termodifikasi,
FOODREVIEW INDONESIA edisi Juli, www.foodreview.co.id
Guinard, Jean-Xavier dan Mazzucchelli, Rossella, 1996, The sensory perception
of texture and mouthfeel, Food Science & Technology, Vol. 71.
Hendrasty, H. K., 2013, Bahan Produk Bakery, Graha Ilmu, Yogyakarta.
Hui, Y.H., 2006, Bakery Products: Science and Technology, Blackwell
Publishing, USA.
Jones, D.R., 2007, Egg Functionality and Quality During Long-Term Storage,
International Journal of Poultry Science, 6, 3, 157-162.
Laguna, L., Salvador, A., Sanz, T., Fiszman, S. M., 2011, Performance of a
resistant starch rich ingredient in the baking and eating quality of short-
dough biscuits, Food Science and Technology, 44, 737e746.
Maache-Rezzoug, Z., Bouvier, J.M., Allaf, K., Patras, C., 1998, Effect of
principal ingredients on rheological behaviour of biscuit dough and on
quality of biscuits, Journal of Food Engineering, 35, 1, 23-42 (Abst).
Marsono, Y., 2002, Indeks Glisemik Umbi-Umbian, Agritech, 22, 1, 13-16.
Martin, C. Primo., Prada, E.M.Casto., Meinders, M.B.J., Vereijken, P.F.G., Vliet,
T van., 2008, Effect of structure in the characterization of the crispness of
toasted rusk roll, Food Research International, 41, 480-486.
Matz, S. A., 1972, Bakery Technology and Engineering, The AVI Publishing
Company, Wesport, Connecticut
Meilgaard, M., Civille, G.V., Carr, B. T., 1991, Sensory Evaluation Techniques,
CRC Press, United States, 2nd ed.
Mojet, J. dan Koster, E.P., 2005, Sensory memory and food texture, Food Quality
and Preference, 16, 251–266.
Mondaca, R. L., Gálvez, A.V., Bravo, L.Z., Hen, K. A., 2012, Stevia rebaudiana
Bertoni, source of a high-potency natural sweetener: A comprehensive
review on the biochemical, nutritional and functional aspects, Food
Chemistry, 132, 1121–1132.

45 
 
 
 

Mulyaningsih, Y. dan Rosida, J. , 2002, Membandingkan Hasil Analisa Energi


Total Menggunakan Bom Kalorimeter Dengan Hasil Analisa Proksimat,
Temu Teknis Non Peneliti.
Muryati, dan Fajar, D. , 2007, Membuat Emping Garut, Tabloid Sinar Tani, 3
Oktober.
Natacia, F., 2011, Crackers Unique and Distinctive Texture with Specialty Strach,
FOODREVIEW INDONESIA Edisi Juli, www.foodreview.co.id
Pareyt, B., Goovaerts, M., Broekaert, W. F., Delcour J. A. , 2011, Arabinoxylan
oligosaccharides (AXOS) as a potential sucrose replacer in sugar-snap
cookies, Food Science and Technology, 44, 725e728.
Pareyt, B., Talhaoui, F., Kerchofs, G., Goesaert, H., Wevers, M., Delcour, J. A.,
2009, The Role of Sugar and Fat in Sugar – snap Cookies : Structural and
Textural Properties, Journal of Food Engineering, 90, 400 – 408.
Pasha, I., Butt, M.S., Anjum, F.M., Shehzadi, N., 2002, Effect of Dietetic
Sweeteners on the Quality of Cookies, International Journal Of
Agriculture & Biology, 1560–8530, 04–2–245–248.
Plancken , I.V., Loey, A. V., Hendrickx, M. E., 2007, Foaming properties of egg
white proteins affected by heat or high pressure treatment, Journal of
Food Engineering, 78, 1410–1426.
Purlis, E., 2009, Browning development in bakery products – A review, Journal
of Food Engineering, 99, 239–249.
Raini, M. dan Isnawati, A., 2011, Kajian: Khasiat dan Keamanan Stevia sebagai
Pemanis Pengganti Gula, Media Litbang Kesehatan, 4, 21.
Rosenthal, Andrew J. , 1999, Food Texture: Measurement and Perception, Aspen
Publisher, New York.
Savita, S.M., Sheela, K., Sunanda, Sharan., Shankar, A.G., Ramakrishna, Parama.,
2004, Stevia rebaudiana – A Functional Component for Food Industry,
Journal of Human Ecology, 15, 4, 261-264.
Shallenberger, Robert S., 1997, Taste recognition chemistry, Pure & Appl, Chem,,
Vol. 69, No. 4, pp. 659 – 666.
Shivanna, N., Naika, M., Khanum, F., Kaul, V. K., 2013, Antioxidant, anti-
diabetic and renal protective properties of Stevia rebaudiana, Journal of
Diabetes and Its Complications, 27, 103–113.
Sudarja, Diharjo K., Sutapa, J. P. G., 2007, Pengolahan Limbah Industri Sawit
Sebagai Bahan Bakar Alternatif

46 
 
 
 

Sudarmadji, S., Haryono, B., Suhardi, 1997, Prosedur Analisa untuk Bahan
Makanan dan Pertanian, Liberty, Yogyakarta.
Sultan, W, J,, 1969, Practical Baking, Second Edition, The AVI Publishing
Company, Wesport, Connecticut.
Syarief, F., 1982, Stevia rebaudiana Sebagai Tanaman Alternatif Penghasil Zat
Pemanis Alami, Skripsi S-1 TPHP, Fakultas Teknologi Pertanian UGM,
Yogyakarta.
Szczesniak, Alina Surmacka., 2002, Texture is a sensory property, Food Quality
and Preference, 13, 215–225
Tadhani, M. B., Patel, V. H., Subhash, R., 2007, In vitro antioxidant activities of
Stevia rebaudiana leaves and callus, Journal of Food Composition and
Analysis, 20, 323–329.
Torbica, A., Hadnađev, M., Hadnađev, T. D., 2012, Rice and buckwheat flour
characterisation and its relation to cookie quality, Food Research
International, 48, 277–283.
Walker, S., Seetharaman, K., Goldstein, A., 2012, Characterizing
physicochemical changes of cookies baked in a commercial oven, Food
Research International, 48, 249–256.
Whiteley, P. R. , 1971, Biscuit Manufacture fundamentals of in-line production,
Applied Science Publishers LTD, London.
Widowati, L., Kusumadewi, A. P., Murhandini, S. , 2011, Keamanan Stevia Hasil
Budidaya B2P2T02T Dalam Aspek Teratogenitas, Media Litbang
Kesehatan, Volume 21, Nomor 1.
Wilkinson, C., Dijksterhuis, G.B., Minekus, M., 2000, From food structure to
texture, Trends in Food Science & Tecnology, 11, 442-450.
Wirabrata, I. K., Supriyanto, Purwandari, U., 2012, Optimasi penggunaan tepung
garut dalam pembuatan batter coating dengan penambahan
Carboxymethil cellulose (CMC), Seminar Nasional : Kedaulatan Pangan
dan Energi Fakultas Pertanian Universitas Trunojoyo Madura
Yamamoto, T., Juneja, L. R. , Hatta, H., Kim, M. , 1997, Hen Eggs : The Basic
and Applied Science, CRC Press, Florida, United State.

47 
 

You might also like