You are on page 1of 4

6.

DAFTAR PUSTAKA

Afriani. (2012). Kualitas dan Aktivitas Antimikroba Produk Dadih Susu Sapi Pada
Penyimpanan Suhu Rendah. Agrinak Vol. 2(1):11-16.

Aly, S., O. Cheik A.T., B. Imael H.N., and T.S. Alfred. (2006). Bacteriocins and Lactic
Acid Bacteria - A Minireview. African Journal of Biotechnology Vol. 5(9):678-
683.

Andoko, A. (2003). Budidaya Bambu Rebung. Kanisius. Yogyakarta.

Battcock. M and S. Azam-Ali. (1998). Fermented Fruits and Vegetables, A Global


Perspective. FAO Agricultural Services Bulletin No. 134
.
Breed, R. S., E.G.D. Murray, and N.R. Smith. (1957). Bergey's Manual of
Determinative Bacteriology. Waverly Press, Inc. Baltimore, U.S.A.

Choudhury, D., J.K. Sahu, and G.D. Sharma. (2012). Bamboo shoot: Microbiology,
Biochemistry and Technology of Fermentation – A Review. Indian Journal of
Traditional Knowledge Vol. 11(2):242-249.

de Vuyst, L. and E.J. Vandamme. (1994). Bacteriocins of Latic Acid Bacteria. Blackie
Academic & Professional. Belgium.

Desniar, D. Poernomo, dan W. Wijatur. (2009). Pengaruh Konsentrasi Garam pada Peda
Ikan Kembung (Rastrelliger sp.) dengan Fermentasi Spontan. Jurnal
Pengolahan Hasil Perikanan Indonesia Vol. 12(1):73-87.

Dewi, S.S. dan H. Anggraini. (2012). Viabilitas Bakteri Asam Laktat Asal ASI terhadap
pH Asam Lambung dan Garam Empedu. Seminar Hasil-Hasil Penelitian LPPM
UNIMUS.

Gaman, P.M. and K.B. Sherrington. (1994). The Science of Food, An Introduction to
Food Science, Nutrition and Microbiology 2nd Edition. (Ilmu Pangan,
Pengantar Ilmu Pangan, Nutrisi dan Mikrobiologi, Edisi kedua diterjemahkan
oleh Murdijati Gardjito, Sri Naruki, Agnes Murdiati, Sarjono). Gadjah Mada
University Press. Yogyakarta.

Gawad, A.E., A.E. Fatah, and A.Rubayyi. (2010). Identification and Characterization of
Dominant Lactic Acid Bacteria Isolated from Traditional Rayeb Milk in Egypt.
Journal of American Science Vol. 6 (10):728-735.

34
35

Ghiasi, F. (2011). Predominant Lactic Acid Bacteria Isolated from The Intestines of
Silver Carp In Low Water Temperature. African Journal of Biotechnology Vol.
10(59):12747-12751.

Hadioetomo, R.S. (1993). Mikrobiologi Dasar dalam Praktek : “Teknik dan Prosedur
Dasar Laboratorium”. PT. Gramedia Pustaka Utama. Jakarta.

Hassan, Z.H. (2006). Isolasi Lactobacillus Bakteri Asam Laktat dari Feses dan Organ
Saluran Pencernaan Ayam. Seminar Nasional Teknologi Peternakan dan
Veteriner.

Indariani, S. (1999). Aktivitas Antimikroba Senyawa Turunan Vinildithiin Terhadap


Beberapa Bakteri Patogen dan Pembusuk Makanan. Laporan Penelitian
Fakultas Teknologi Pertanian. Institut Pertanian Bogor. Bogor.

Iniguez-Palomares, C., Perez-Morales R., and Acedo-Felix E. (2007). Evaluation of


Probiotic Properties in Lactobacillus Isolated From Small Intestine of Piglets.
Revista Latino Americana de Microbiologia Vol. 49(3-4):46-54.

Khunajakr, N., A. Wongwicharn, and D. Moonmangmee. (2008). Screening and


Identification of Lactic Acid Bacteria Producing Antimicrobial Compounds
From Pig Gastrointestinal Tracts. Journal of KMITL Science Technology Vol.
8(1): 8-17.

Lay, B.W. (1994). Analisis Mikroba di Laboratorium. Jakarta: Raja Grafindo. Persada.

Maunatin, A. dan Khanifa. (2012). Uji Potensi Probiotik Lactobacillus plantarum secara
In-Vitro. Alchemy Vol. 2(1):26-34.

Maryati, R.S. Fauzia, dan T. Rahayu. (2007). Uji Aktivitas Antibakteri Minyak Atsiri
Daun Kemangi (Ocimum basilicum L.) terhadap Staphylococcus aureus dan
Escherichia coli. Jurnal Penelitian Sains dan Teknologi Vol. 8(1):30-38.

Rachmadi, A.T. (2011). Pemanfaatan Fermentasi Rebung untuk Bahan Suplemen


Pangan dan Tepung Serat. Jurnal Riset Industri Hasil Hutan Vol. 3(1): 37-41.

Rachmawati, I., Suranto, dan R. Setyaningsih. (2005). Uji Antibakteri Bakteri Asam
Laktat asal Asinan Sawi terhadap Bakteri Patogen. Jurnal Bioteknologi Vol.
2(2): 43-48.

Rahayu, E.S. (2003). Lactic Acid Bacteria in Fermented Foods of Indonesian Origin.
Agritech Vol. 23(2) : 75-84.
36

__________ dan S. Margino. (1997). Bakteri Asam Laktat: Isolasi dan Identifikasi.
Materi Workshop. Yogyakarta.

Ray, B. (2001). Fundamental Food Micbobilogy, 2nd Edition. CRC Press. USA.

Rehm, H.J. and G. Reed. 1996. Biotechnology 2nd Edition Volume 6: Products of
Primary Metabolism. VCH Verlagsgesellschaft mbH, Weinheim. Germany.

Rolfe, R.D. (2000). The Role Of Probiotic Culture In The Control Of Gastrointestinal
Health. In Symposium: Probiotic Bacteria: Implication for Human Health.
American Society for Nutritional Science. Journal of Nutrition Vol. 130: 396S-
402S.

Sinaga, R.M dan L. Marpaung. (1995). Orientasi Perlakuan Garam, Suhu dan Lama
Fermentasi terhadap Mutu Acar (“Pikel”) Bawang Putih. Bul. Penel. Hort. Vol.
27(3):134-142.

Sneath, P.H.A., N.S. Mair, M.E. Sharpe, and J.G. Holt. (1984) Bergeys Manual of
Systematic Bacteriology. Vol. 2. Williams &Wilkins. Baltimore.

Soomro, A.H., T. Masud and K. Anwaar. (2002). Role of Lactic Acid Bacteria (LAB) in
Food Preservation and Human Health–A Review. Pakistan Journal of Nutrition
Vol. 1(1): 20-24.

Tamang, B. and J.P. Tamang (2009). Lactic Acid Bacteria Isolated from Indigenous
Fermented Bamboo Products of Arunachal Pradesh in India and Their
Functionality. Food Biotechnology Vol. 23:133–147.

United State Department of Agricultural National Nutrient Database for Standard


Reference. (2009). Basic Report 11026 Bamboo Shoots, Raw.

Usmiati, S dan R. Sunarlim. (2008). Pengaruh Suhu dan Lama Penyimpanan Terhadap
Keasaman dan Kadar Alkohol Kefir. Semiloka Nasional Prospek Industri Sapi
Perah Menuju Perdagangan Bebas.

Volk, W.A. and M.F. Wheeler. (1993). Basic Microbilogy, 5th Edition. (Mikrobiologi
Dasar, Edisi Kelima diterjemahkan oleh Soenarto Adisoemarto). Penerbit
Erlangga. Jakarta.

Waluyo, L. (2010). Teknik dan Metode Dasar dalam Mikrobiologi. UMM Press.
Malang.
37

Widodo. (2003). Bioteknologi Industri Susu. Leticia Press. Yogyakarta.

Winarno, F.G. (1992). Rebung : Teknologi Produksi dan Pengolahan. Jakarta: Pustaka
Sinar Harapan.

Yuliana, N. and E.I. Dizon. (2011). Phenotypic Identification of Lactic Acid Bacteria
Isolated from Tempoyak (Fermented Durian) Made in the Philippines.
International of Journal Biology, Vol. 3(2):145-152.

Yulinery, T., I.Y. Petria dan N. Nurhidayat. (2009). Penggunaan Antimikroba dari Isolat
Lactobacillus terseleksi sebagai Bahan Pengawet Alami untuk Menghambat
Pertumbuhan Vibrio sp. dan Staphylococcus aureus pada Filet Ikan Kakap. Berk.
Penel. Hayati Vol. 15:85-92.

Yulistiawati, E. (2008). Pengaruh Suhu Dan C/N Rasio Terhadap Produksi Biogas
Berbahan Baku Sampah Organik Sayuran. Laporan Penelitian Fakultas
Teknologi Pertanian. Institut Pertanian Bogor. Bogor.

You might also like