Académique Documents
Professionnel Documents
Culture Documents
DAFTAR PUSTAKA
Anonim. 2012. Badan Pusat Statistik. Statistik Luas Tanaman Perkebunan Besar
Menurut Jenis Tanaman, Badan Pusat Statistik Republik Indonesia.
[ Diakses pada tanggal 5 Agustus 2015]
Anonim.1995. Association of official Analytical Chemist). 1995. Official method
of analysis of the association of official analytical of chemist. Arlington,
Virginia. USA: Published by The Association of Analytical Chemist, inc.
Abdillah, M.H. 2008. Pemurnian Minyak Dari Limbah Pengolahan
Ikan. Institut Pertanian Bogor [Skripsi]
Abdullah, B.M. dan Salimon, J. 2009. ; Physicochemical characteristics of
Malaysian rubber (Hevea Brasiliensis) seed oil; European Journal of
Scientific Research. 3: 437-445
Ahmadi, L, Wright, A, dan Marangoni, A.G. 2009. Functionally and physical
properties of interesterified high oleic shortening structured with stearic
acid. European Journal of Lipid Science and Technology, 110: 10141024.
Baker, F.S., Miller, C. E., Repik, A.J., dan Tollens, E.D. 1997. Activated Carbon. J
Wiley. New York.
Bazlul, M.S., Anees, A., Mohamad, H.I., Sufia, H., Rafatullah, M dan Omar, A.K.
2010. Physico-chemical properties of blends of palm olein with other
vegetable oils, Grasas Y aceites, 61: 423-429.
Bauman, D. E., dan Lock, A. L. 2006. Conjugated linoleic acid: biosynthesis and
nutritional significance. Advance Dairy Chemistry. 2: 99-136
Bimbo, AP. 1998. Guidelines for characterizing food grade fish oil. INFORM
9:473-483.
Bimbo AP. 2011. The production and processing of marine oils.
http://lipidlibrary.aocs.org/processing/marine/index.htm [Diakses pada
tanggal 28 Juli 2015].
Casimir C.A and David B.Min. 2002. Food Lipids (Chemistry, Nutrition, and
Biotechnology). Second Edition. Marcel Dekker.Inc
Criado, M., Martin, H, E., Lopez-H, dan Otero, C.2008. Enzymatic
interesterification of olive oil with fully hydrogenated palm oil:
characterization of fats. Eur. J. Lipid Sci. Technol. 110 (8): 714724.
DeMan, L. and deMan, J. M. 1995. Palm oil as a component for high quality
margarine and shortening formulations. Malaysian Oil Science and
Technology, 4: 5660.
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