Professional Documents
Culture Documents
Afoakwah, A. N., Owusu J., Adomako C., dan Teye E. 2012. “Microwave Assisted
Extraction (MAE) of Antioxidant Constituents in Plant Materials.” Global
Journal of Bio-Science & Biotechnology 1(2): 132-140.
Ahmad, M.A., Bari, H.A., Yunus, R.M. 2009. Studying the Effect Addition of Okra-
Natural Mucilage as Drag Reducing Agent in Different Size of Pipes in
Turbulent Water Flowing System. Universiti Malaysia Pahang, National
Conference on Postgraduate Research.
Aremu, M. O., Olaofe O., Akintayo E. T., dan Adeyeye E. I. 2008. “Foaming, Water
Absorption, Emulsification and Gelation Properties of Kersting’s
Groundnut (Kerstingiella geocarpa) and Bambara Groundnut (Vigna
subterranean) Flours as Influenced by Neutral Salts and Their
Concentrations.” Journal of Nutritions 7 (1): 194-201.
Astuti, P., Alam G., Hartanti M.S., Sari D., dan Wahyuono S. 2005. “Uji Sitotoksik
Senyawa Alkaloid dari Spons petrosia sp. Potensial Pengembangan sebagai
Antikanker. Majalah Farmasi Indonesia 16 (1): 58-62.
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BeMiller, J. N. 2001. Plant Gums. USA: Purdue University.
Birdi, K. S. 2014. Surface Chemistry Essentials. New York: Taylor & Francis
Group CRC Press.
Cvancara, A.M. 2001. Edible Wild Plants and Herbs: A Pocket Guide. New York:
McGraw-Hill Professional.
Figura, Ludger dan Arthur Teixeira. 2007. Food Physics: Physical Properties –
Measurement and Applications. Jerman: Springer-Verlag Berlin
Heidelberg.
Friberg, S. E. 2004. Food Emulsion Fourth Edition. New York: Marcel Dekker Inc.
Gaonkar, G., Rathna, K., Ken, C., dan Bruce, C. 2010. “Emulsifying Functionality
of Enzyme-Modified Milk Proteins in O/W and Mayones-Like Emulsions.”
African Journal of Food Science 4: 16-25.
Ghoush, M. A., Samhouri M., Al-Holy M., dan Herald T. 2008. “Formulation and
Fuzzy Modeling of Emulsion Stability and Viscosity of a Gum-Protein
Emulsifier in a Model Mayonnaise System”. Journal of Food Engineering
84 (2): 348-357.
Giriraj, K. T., Gowthamarajan K., Satish K. M. N., dan Suresh B. 2002. “Gums and
Mucilages Therapeutic and Pharmaceutical Applications.” Article; Natural
Product Radiance.
Gopalan, C., Rama Sastri, B.V. dan Balasubramanian, S. 2007. Nutritive Value of
Indian Foods. Hyderabad: National Institute of Nutrition Indian Council of
Medical Research.
Gustavo, V., Enrique O. R., Pablo J., dan Hong Y. 2005. Food Powders: Physical
Properties, Processing, and Functionality. New York: Plenum Publishers.
81
Hanan, M. A., Al-Sayed, Nagwa M. H., Ibrahim R. S., dan Eman E. I. 2012.
“Functional Properties of Some Fat-Replacers and Their Uses in Preparation
of Reduced-Fat Mayonnaise.” Journal of Dairy & Food Sciences 7(1): 109-
119.
Hasenhuetti, Gerard dan Richard Hartel. 2008. Food Emulsifiers and Their
Applications. USA: Springer Science & Business Media.
Haydar, A., Bari, A., Kamarulizam, S.N., Che Man R. 2011. “Investigating Drag
Reduction Characteristic using Okra Mucilage as New Drag Reduction
Agent”. Journal of Applied Sciences 11(14): 2554-2561.
Lim, Veliana. 2014. “Study of Okra (Abelmoschus esculentus L.) Mucilage Powder
Physicochemical Properties and Emulsion Stability.” Universitas Pelita
Harapan.
Lund, B. M., Baird P. T. C., dan Gould G. W. 2000. Microbiological Safety and
Quality of Food. USA: Aspen Publisher Inc.
Mahdi, Suzan dan Yassir Altikriti. 2010. Extraction of Natural Products. Available
at: http://www.fkog.uu.se/course/a/biolakt/biolakt-archive/BiolAkt%
202010-2 /StudentpresentationerHT2010%20(kopia)/BiolAktHT2010_
ExtraktionNatProd_Yassir_Suzan/Extraction%20of%20natural%20produc
ts_files/Page470.htm; Internet; Accessed 4 Juli 2015.
Marianela, I. C., Susana M. N., dan Mabel C. T. 2013. Effect of Mucilage Extraction
on the Functional Properties of Chia Meals. Available at:
http://www.intechopen.com/books/food-industry/effect-of-mucilage-
extraction-on-the-functional-properties-of-chia-meals; Internet; Accessed
14 Mei 2015.
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Marotta, L. 2006. Organic Volatile Impurities by Headspace-Gas
Chromatography. USA: PerkinElmer Inc.
McGraw-Hill. 2014. Functional Group. Available at:
http://www2.estrellamountain.edu/faculty/hoffman/commonfiles/bio181/ra
ven/Ch03TheChemicalBuildingBlocksofLife.1.pdf; Internet; Accessed 5
Juli 2015.
Meilgaard, M., Civille, G. V., dan Carr, B. T. 2007. Sensory Evaluation Techniques
4th Edition. Washington: CRC Press.
Miyazaki, M. R., Hung P. V., Maeda T., dan Morita N. 2006. “Recent Advances in
Application of Modified Starches for Breadmaking.” Trends in Food
Science & Technology 17: 591-599.
Mun, S., Kim Y. L., Kang C. G., Park K. H., Shim J. Y., dan Kim Y. R. 2009.
“Development of Reduced-Fat Mayones using 4αGTase-Modified Rice
Starch and Xanthan Gum.” Biological Macromolecules 44(5): 400-407.
Nadira, S., Hatidjah, B., dan Nuraeni. 2009. “Pertumbuhan dan Hasil Tanaman
Okra (Abelmoschus esculentus) pada Perlakuan Pupuk Dekaform dan
Defoliasi.” J. Agrisains 10(1): 10-15.
National Research Council. 2006. Lost Crops of Africa Volume II: Vegetables.
USA: National Academies Press.
Ndunguru, J dan Rajabu A. C. 2004. “Effect of Okra Mosaic Virus Disease on the
Above-Ground Morphological Yield Components of Okra in Tanzania.”
Scienta Horticulturae 99: 225-235.
83
O'Brien, R. D. 2009. Fats and Oils: Formulating and Processing for Applications,
Third Edition. USA: CRC Press Taylor & Francis Group.
Panda, H. 2010. The Complete Book on Gums and Stabilizers for Food Industry.
New Delhi: Asia Pasific Business Press Inc.
Prawita, R. 2014. “Pemanfaatan Ekstrak Gum Biji Durian Medan (Durio zibethinus
L.) Sebagai Bahan Pengemulsi Mayones Vegan.” Universitas Pelita
Harapan.
Roy, A., Shanker L. S., dan Santi M. M. 2014. “Functional Properties of Okra
Abelmuschus esculentus L. (Moench): Traditional Claims and Scientific
Evidences.” Plant Science Today 1 (3): 121-130.
Schröder, M. J. A. 2003. Food Quality and Consumer Value: Delivering Food that
Satisfies. Jerman: Springer-Verlag Berlin Heidelberg.
Sengkhamparn, N., Verhoef R., Schols H.A., Sajjaanantakul T., Voragen A.G.J.
2009. “Characterization of Cell Wall Polysaccharides from Okra
(Abelmoschus esculentus (L.) Moench).” Carbohydrate Research
344:1824-1832.
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Shah, B. N., dan Avinash Seth. 2011. “Microwave Assisted Isolation of Mucilage
From the Fruits of Abelmoschus esculentus.” Journal for Drugs and
Medicine 3(1): 54-57.
Shah, B. N., Avinash Seth dan Bhavesh. S. N. 2010. “Microwave Assisted Isolation
of Mucilage From the Fruits of Lagenaria Siceraria.” Der Pharmacia Lettre
2(2): 202-205.
Shahidi, F. Dan J. R. Botta. 1994. Seafoods: Chemistry, Processing Technology and
Quality. Great Britain: Chapman and Hall.
Sherertz, P. 1994. Acetic Acid. Available at:
http://www.vdh.virginia.gov/epidemiology/DEE/PublicHealthToxicology/
documents/pdf/aceticacid.PDF; Internet; Accessed 6 Juni 2015.
Smith, A. F. 2007. The Oxford Companion to American Food and Drink. New
York: Oxford University Press.
Spence, J., Jenkins, D., dan Jean Davignon. 2010. “Dietary Cholesterol and Egg
Yolks: Not for Patients at Risk of Vascular Disease.” Pulsus Group Inc 26
(9): 336-339.
Troy, David dan Paul Beringer. 2006. Remington: The Science and Practice of
Pharmacy. USA: Lippincott Williams & Wilkins.
William, J. S., Debby N., dan Lynne N. 1995. Egg Science and Technology Fourth
Edition. New York: The Haworth Press Inc.
Zaharudin, Nurul D., Mohamed I. N., dan Ali K. 2014. “The Use of Hibiscus
Esculentus (Okra) Gum in Sustaining the Release of Propanolol
Hydrochloride in a Solid Oral Dosage Form.” BioMed Research
International. Volume 2014.
85
Zayas, Joseph. 1997. Functionality of Proteins in Food. New York: Springer-
Verlag Berlin Heidelberg.
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