JURNAL ANPANG

MODUL I

[1] Sunartaty, R., & Yulia, R. (2017). Pembuatan Abu Dan Karakteristik Kadar Air dan Kadar
Abu Dari Abu Pelepah Kelapa. Eksplorasi Kekayaan Maritim Aceh Di Era Globalisasi Dalam
Mewujudkan Indonesia Sebagai Poros Maritim Dunia, 1, 560–562.

[2] Abata, E. O., Ogunkalu, O. D., Adeoba, A. A., & Oluwasina, O. O. (2019). Evaluation of
the Heavy Metals in Tonic Creams using the Wet Acid and Dry Ashing Methods. Earthline
Journal of Chemical Sciences, 1(1), 37–43. https://doi.org/10.34198/ejcs.1119.3743

[3] Rahayu, A. (2020). Metode Validasi Flame Atomic Absorption Spectrometry (FAAS)
Metode Destruksi Kering dan Destruksi Basah untuk Analisis Mineral Minuman Air Isotonik.
FARMASIS: Jurnal Sains Farmasi, 1(1), 6–13.

[4] Rusnawati, Y.B., & Alimuddin. 2018. Perbandingan Metode Destruksi Basah dan Destruksi
Kering terhadap Analisis Logam Berat Timbal (Pb) pada Tanaman Rumput Bebek (Lemna
minor). Prosiding Seminar Nasional Kimia 2018. Kimia FMIPA Universitas Mulawarman. 73–
76

[5] PENENTUAN KADAR AIR DAN KADAR ABU PADA BISKUIT Eka Yulli Kartika 2014

[6] file:///C:/Users/ASUS/Downloads/275-Article%20Text-630-1-10-20200127.pdf

[7]
 MODUL II
[1] file:///C:/Users/ASUS/Downloads/44745-125619-2-PB.pdf
[2] https://core.ac.uk/download/pdf/228440701.pdf
[3] Isabel dan Mahfud., 2017, Ekstraksi Minyak Atsiri dari Gaharu (Aquilaria Malaccensis) dengan Menggunakan
Metode Microwave Hydrodistillation dan Soxhlet Extraction, Jurnal Teknik ITS Vol. 6 No. 2.

[4] file:///C:/Users/ASUS/Downloads/7786-14846-1-SM.pdf

[5] Lestari, L.R. Utami, F.A dan Mardika, P. 2014. “Kandungan Gizi Makanan Khas Yogyakarta”. Yogyakarta : Universitas
Gajah Mada Press

[6] file:///C:/Users/ASUS/Downloads/1466-File%20Utama%20Naskah-3214-1-10-
20191223%20(1).pdf

[7] https://core.ac.uk/download/pdf/228440701.pdf

[8] 1040-Article Text-4647-1-10-20180731[1].pdf

[9] 225916-kadar-lemak-dan-protein-karkas-ayam-broi-e1a3b30b[1].pdf

[10] 315-555-1-SM[1].pdf

[11]

[12]

[13]

Uji lain Kadji, M. H., M. R. J. Runtuwene., dan G. Citraningtyas. 2013. Uji Fitokimia dan Aktivitas Antioksidan dari
Ekstrak Etanol Daun Soyogik (Saurauia bracteosa DC). FMIPAUNSRAT. Manado
 MODUL III
[1]. file:///C:/Users/ASUS/Downloads/46-Article%20Text-1700-1-10-20210304.pdf
[2] https://core.ac.uk/download/pdf/237009171.pdf
[3] file:///C:/Users/ASUS/Downloads/590-1654-1-PB.pdf
[4] file:///C:/Users/ASUS/Downloads/46-Article%20Text-1700-1-10-
20210304%20(2).pdf
[5] https://repository.usm.ac.id/files/skripsi/D11A/2014/D.131.14.0045/
D.131.14.0045-15-File-Komplit-20190912034609.pdf
[6] file:///C:/Users/ASUS/Downloads/157-Article%20Text-678-3-10-20220603.pdf
[7] http://repository.ubaya.ac.id/24502/2/Purwanto_Perbandingan
%20Analisa_2014.pdf
[8] Rohman, A. 2013. Analisis komponen makanan. Yogyakarta: Graha Ilmu
[9] Sudarmadji, S., Haryono, B., Suhardi. 2013. Analisa Bahan Makanan dan Pertanian. Yogyakarta: Liberty

file:///C:/Users/ASUS/Downloads/2639-Article%20Text-9820-1-10-20201006.pdf
kelebihan
 MODUL IV
[1] Darwin Philips. (2013). Menikmati Gula Tanpa Rasa Takut. Perpustakaan Nasional:Sinar
Ilmu

[2] https://media.neliti.com/media/publications/224211-analisis-kadar-karbohidrat-
lemak-dan-pro.pdf
[3] https://journal.akprind.ac.id/index.php/technoscientia/article/view/84
[4] https://repository.uinjkt.ac.id/dspace/bitstream/123456789/56939/1/HANA
%20NURBAITI%20SOBIHAH%20HAPSIN-SKR.pdf
[5] Dasyanti, N. L. M. (2013). Metode Analisis Kualitatif dan Kuantitatif Karbohidrat. Kementrian Kesehatan Republik
Indonesia, Politeknik Kesehatan Denpasar: Denpasar, 22.

[6] http://staffnew.uny.ac.id/upload/132051059/pendidikan/Presentasi%20uji
%20molish.pdf
[7]
file:///C:/Users/ASUS/Downloads/IdentifikasiGlukosaHasilHidrolisisSeratDaunNan
asMenggunakanMetodeFenol-AsamSulfatSecaraSpektrofotometriUV-Visibel.pdf
[8] file:///C:/Users/ASUS/Downloads/2317-1-4638-1-10-20160108%20(1).pdf
[9] file:///C:/Users/ASUS/Downloads/218-Article%20Text-394-1-10-20210730.pdf
[10]
[11]
[12]
[13]

MODUL V
[1] file:///C:/Users/ASUS/Downloads/42-Article%20Text-1701-1-10-
20210304.pdf

[2] file:///C:/Users/ASUS/Downloads/jm_jis,+Korompot+Final+31-34.pdf

[3] Janah, S. I., Wonggo, D., Mongi, E. L., Dotulong, V., Pongoh, J.,
Makapedua, D. M., & Sanger, G. (2020). Kadar Serat Buah Mangrove
Sonneratia alba asal Pesisir Wori Kabupaten Minahasa Utara. Media
Teknologi Hasil Perikanan, 8(2), 50-57

[4] Lutfi, M., Fauziyah, L., & Abdillah, J. A. (2019). Hubungan antara diet
tinggi serat dengan derajat hipertensi pada lansia di wilayah kerja
Puskesmas Kecamatan Bangkalan Komunitas dan Keluarga , STIKes
Ngudia Husada Madura , Bangkalan. Jurnal Ilmiah Ilmu Keperawatan,
11(2), 1-9

[5] [6] https://repository.poltekkes-tjk.ac.id/id/eprint/3269/6/6.%20BAB

%20II.pdf
18 http://eprints.poltekkesjogja.ac.id/1131/4/4.%20Chapter%202.doc.pdf
[7] https://core.ac.uk/download/pdf/231106021.pdf
[8] file:///C:/Users/ASUS/Downloads/54566-75676670520-1-PB.pdf
[9] Istiqomah, A. and Rustanti, N., 2015, Indeks Glikemik, Beban Glikemik, Kadar Protein, Serat, Dan Tingkat Kesukaan
Kue Kering Tepung Garut Dengan Substitusi Tepung Kacang Merah, J. Nutr. Coll., 4 (2), 620– 627

[10] Nisa, I.., Candra, N.., Zahro, A.., Khotimah, N., Darmawan, E., and Sunarno, 2020, Analisis Proksimat Beras Analog
Biji Lamun, Latoh, dan Tepung Mocaf Sebagai Alternatif Makanan Pokok Berprotein, Media Bina Ilm., 15 (1), 3877–3884.
[11] Mardhiah, N., 2018, Pembuatan Beras Analog dari Serat Tepung Rumput Laut , Pati Singkong dan Tepung Jagung
Sebagai Pangan Pokok Alternatif, Medan.

MODUL VI
[1] 1299-2814-1-SM (1).pdf
[2] http://eprints.poltekkesjogja.ac.id/2812/
[3]
https://repository.unej.ac.id/bitstream/handle/123456789/80307/Kamaludi
n%20Husna%20Hudaya%20-%20101810301017.pdf?sequence=1

[4] https://repository.ar-raniry.ac.id/id/eprint/5617/1/M.%20Rizal.
%20K.pdf

[5] file:///C:/Users/ASUS/Downloads/11942-Article%20Text-25829-1-10-
20190912.pdf
[6] https://repository.uin-suska.ac.id/28630/2/ZERA.pdf
[7] file:///C:/Users/ASUS/Downloads/c8titrasiiodometrireginatutikuny.pdf
[8] file:///C:/Users/ASUS/Downloads/67249-156071-1-PB.pdf
[9] file:///C:/Users/ASUS/Downloads/67249-156071-1-PB%20(2).pdf
[10] http://repository.stikes-kartrasa.ac.id/27/
[11] https://journal.iainkudus.ac.id/index.php/Thabiea/article/view/4090
[12] file:///C:/Users/ASUS/Downloads/180-Article%20Text-241-1-10-
20170314.pdf
[13] http://repository.poltekkesbengkulu.ac.id/2009/1/KTI%20TAMARA
%20BLYZENSKY.pdf
MODUL VII
[1] file:///C:/Users/ASUS/Downloads/10176-21820-3-PB%20(1).pdf
[2] https://media.neliti.com/media/publications/224160-analisis-kadar-vitamin-c-
mangga-gadung-m.pdf
[3] Pertiwi, M. (2013). Laporan praktikum analisis pangan cara III buah-buahan. Purwokerto: Kementrian Pendidikan
dan Kebudayaan Universitas Jenderal Soedirman, Fakultas Pertanian.

[4] file:///C:/Users/ASUS/Downloads/69983-242402-3-PB.pdf
[5] https://diploma.chemistry.uii.ac.id/wp-content/uploads/2018/03/Prosiding-
SNKP-UM-2017-Puji-Kurniawati-2.pdf
[6] file:///C:/Users/ASUS/Downloads/2402-Article%20Text-11579-1-10-
20200825.pdf
[7] Sartika, A. D. D. (2020) ‘Analisis Kandungan Vitamin C Telur Itik Asin Dengan Perendaman Kulit Jeruk Manis’.
Universitas Islam Negeri Alauddin Makassar

[8] Oktaviana, D. (2021) ‘Analisa Kadar Vitamin C Pada Infused Water Kurma Ajwa (Phoenix Dactylifera L.) Jeruk Nipis
(Citrus Xaurantifolia) Dan Kurma Ajwa (Phoenix Dactylifera L.) Nanas Madu (Ananas Comosus)’. Stikes Icme Jombang.

[9]
https://www.researchgate.net/publication/344837744_Analisis_Kadar_Vitamin_C_pada_Buah_
Jeruk_Menggunakan_Metode_Titrasi_Iodometri

[10] https://repository.pertanian.go.id/items/314bc038-9ff7-47f2-bd09-a8e87112ee92

[11] Nur, Kiky, Endah Retno, Ines Dhara, Lubabah Putri. 2015. Analisis Kadar Vitamin C pada Buah Tomat Dengan
Variasi Umur. Laporan Praktikum Bioreaksi. Jurusan Kimia, Fakultas Matematika dan Ilmu Pengetahuan Alam,
Universitas Jember.

[12] https://ojs3.unpatti.ac.id/index.php/sciencemap/article/view/2402/2054

MODUL VIII
[1] file:///C:/Users/ASUS/Downloads/1297-Article%20Text-6195-1-10-
20220916.pdf
[2] file:///C:/Users/ASUS/Downloads/9561-Article%20Text-27389-1-10-
20150625.pdf
[3] Prabowo, A.Y, T. Estiasih, I. Purwatiningrum. 2014. Umbi gembili (Dioscorea esculenta L.) sebagai bahan pangan
mengandung senyawa bioaktif: kajian pustaka. Jurnal Pangan dan Agroindustri 2 (3):129-135.

[4] https://media.neliti.com/media/publications/137566-ID-ekstraksi-pemisahan-
senyawa-dan-identifi.pdf
[5]

MODUL IX ANTIOKSIDAN
[1] Towaha J dan Balittri., 2013. Kandungan Senyawa Kimia Pada Daun Teh (Camellia sinensis). Warta Penelitian dan
Pengembangan Tanaman Industri 19(3)

[2] Kusmiyati M., Sudaryat Y., Lutfiah I.A., Rustamsyah A., dan Rohdiana D., 2015. Aktivitas Antioksidan, Kadar Fenol
Total, Dan Flavonoid Total Dalam Teh Hijau (Camellia Sinensis (L.) O. Kuntze) Asal Tiga Perkebunan Jawa Barat. Jurnal
Penelitian Teh dan Kina. 18(2): 101-106

[3] Sayuti K dan Yenrina R., 2015. Antioksidan Alami dan Sintetis. Andalas University Press : Padang
[4] Maryam, S., Pratama, R., Effendi, N., & Naid, T. (2016). DENGAN METODE CUPRIC ION REDUCING ANTIOXIDANT
CAPACITY Fakultas Farmasi Universitas Muslim Indonesia , Makassar. Jurnal Fitofarmaka Indonesia, 2(1), 90–93.

[5] Rachman, S. D., Mukhtari, Z., & Soedjanaatmadja, R. U. M. . (2017). Chimica et Natura Acta. Chimica et Natura Acta,
5(3), 124–131. https://doi.org/10.24198/cna.v6.n1.14791

[6] Sardarodiyan, M., & Mohamadi Sani, A. (2016). Natural antioxidants: sources, extraction and application in food
systems. Nutrition and Food Science, 46(3), 363–373. https://doi.org/10.1108/NFS-01-2016-0005

[7] Purwanti, L. (2019). PERBANDINGAN AKTIVITAS ANTIOKSIDAN DARI SEDUHAN 3 MERK TEH HITAM (Camellia
sinensis (L.) Kuntze) DENGAN METODE SEDUHAN BERDASARKAN SNI 01-1902-1995. Jurnal Ilmiah Farmasi Farmasyifa,
2(1), 19–25. https://doi.org/10.29313/jiff.v2i1.4207

[8] Falah, S. (2016). KETINGGIAN TEMPAT ANTIOXIDANT ACTIVITIES OF GMB 7 VARIETY OF TEA AT DIFFERENT
ALTITUDE Balai Penelitian Tanaman Industri dan Penyegar Jalan Raya Pakuwon Km 2 Parungkuda , Sukabumi 43357
Indonesia Fakultas Matematika dan Ilmu Pengetahuan Alam , Departemen. 3, 53–60.

[9]