Académique Documents
Professionnel Documents
Culture Documents
DAFTAR PUSTAKA
diakses
Alikons, J.J. 1979. Candy Technology. The AVI Publishing Company. Westport.
Connecticut
69
Almatsier, S. 2004. Prinsip Dasar Ilmu Gizi. Gramedia Pustaka Utama. Jakarta
Andarwulan, N. 1989. Kimia Vitamin. Rajawali Press. Jakarta
Asfar,
M.
2013.
Reaksi
Pencokelatan
http://www.id.scribd.com/doc/Reaksi-Pencokelatan-pangan.
tanggal 20 Desember 2013
Pangan.
diakses
Atherton, J.G. dan J. Rudich. 1986. The Tomato Crops, A Scientific Basic for
improvement. Chapman and Hall. New York-USA
Buckle, K.A., R.A. Edwards, G.H. Fleet dan M. Wooton. 1987. Ilmu Pangan.
Terjemahan. Penerjemah: Hari Purnomo dan Adino. Universitas Indonesia
Press. Jakarta
Cahyono, B. 2008. Tomat, Usaha Tani dan Penanganan Pasca Panen. Penerbit
Kanisius. Yogyakarta
Charley, H. dan C. Weaver. 1998. Foods (A Scientific Approach). Prentice hall
Inc. New Jersey
Constenla, D. dan J.E. Lozano. 2003. Kinetic Model of Pectin Demethylation.
Latin American Applied Research. 33:91-96
Cruess, W.V. 1958. Commercial Fruit and Vegetable Product. Mc. Graw Hill
Book Company. New York
De Man, J.M. 1999. Principles of Food Chemistry. 3rd Edition. An Aspen
Publisher. Maryland
Desrosier, N.W. 1970. The Technology of Food Preservation. 3rd Edition. The
AVI Publishing Company Inc. Westport. Connecticut
Dirgantara. 2007. Viskositas Dan Sifat Kimia Jelly Drink Bio Yoghurt Dalam
Bentuk Granul Selama Penyimpanan. Skripsi. Fakultas Peternakan. Institut
Pertanian Bogor. Bogor
Fenemma, R.O. 1996. Food Chemistry. Marcel Dekker Inc. New York
Gates, J.C. 1981. Basic Food. 2nd Edition. Holt, Reinhard and Winston Publ.
Canada
George, S., F. Tourniaire, H. Gautier, P. Goupy, E. Rock, dan C. Caris Veyrat.
2011. Changes in The Contents of Carotenoids, Phenolic Compounds, and
70
71
Klavons, J.R., D Bennet, dan S.H Vanner. 1995. Physical/Chemical Nature Pectin
Associated With Commercial Orange Juice Cloud. Journal of Food
Science. 39:1546-1548
Koswara,S.2006.
Cara
Sederhana
Membuat
Jam
dan
http://www.ebookpangan.com. diakses tanggal 03 Juni 2013
Jelly.
I.
2010.
Permen
Jelly
Yup.
http://www.iwanmalik.wordpress.com/2010/permen jelly. diakses tanggal
19 Desember 2013
McCready, R.M. 1970. Pectin. In. M.A. Yossylyn (ed.). Methods in Food
Analysis 2nd Edition. Academic Press. New York.
Moreno, C.S., L. Plaza, B. de Ancos, dan M. Pilar Cano. 2006. Nutritional
Characterization of Commercial Traditional Pasteurized Tomato Juices:
Carotenoids, Vitamin C, and Radical-Scavenging Capacity. Journal of
Food Chemistry. 98:749-756
Muchji, M. 1998. Teknologi Pengawetan Pangan. Terjemahan. Universitas
Indonesia Press. Jakarta
Munajdim. 1984. Teknologi Pengolahan Pisang. Gramedia. Jakarta
Munisatus, Z.L. 2010. Gula Dalam Sayur-Sayuran dan Buah-Buahan.
http://eprints.undip.ac.id. diakses tanggal 22 Januari 2014
Nelson, D.B., C.J.B. Smith, dan R.L. Wiles. 1977. Commercially Important Pectic
Subtances. AVI Publ. Inc. Westport. Connecticut
Pilnik, W dan A.G.J. Voragen. 1970. Pectic Substance and Other Uronides. In
Hulme (ed.). The Biochemistry of Fruit and Their Product. Academic
Press. London
Putri, A.H. 2011. Formulasi Dan Karakterisasi Minuman Fungsional Fruity jelly
Yogurt Berbasis Kappa Karaginan Sebagai Sumber Serat pangan. Skripsi.
Fakultas Teknologi Hasil Perairan. Institut Pertanian Bogor. Bogor
Putri, V.M. 2009. Pengujian Kandungan Fenol Total Tomat (Lycopersicon
esculentum) Secara In Vitro. Skripsi. Fakultas Kedokteran. Universitas
Indonesia. Jakarta
72
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