• Tidak ada hasil yang ditemukan

HASIL DAN PEMBAHASAN

DAFTAR PUSTAKA

Abdillah F. 2010. Modifikasi Tepung Pisang Tanduk (Musa paradisiacal Formatypica) Melalui Proses Fermentasi Spontan dan Pemanasan Otoklaf untuk Meningkatkan Kadar Pati Resisten [tesis]. Bogor: Fakultas Teknologi Pertanian, Institut Pertanian Bogor.

Adawiyah WDR. 2009. Buku Ajar Evaluasi Sensori Produk Pangan. Ed ke-1. Bogor: Fakultas Teknologi Pertanian, Institut Pertanian Bogor

Akalin SA, Fenderya S, Akbulut N. 2004. Viability and activity of bifidobacteria in yoghurt containing fructooligosaccharide during refrigerated storage. Int J of Food Science and Technology 39:613-621

Akmar A. 2006. Aktivitas Protease dan Kandungan Asam Laktat pada Yoghurt yang Dimodifikasi Bifidobacterium bifidum dan Diinokulasi Pseudomonas flourescens [skripsi]. Bogor: Fakultas Matematika dan Ilmu Pengetahuan Alam, Institut Pertanian Bogor

Almatsier, S. 2005. Prinsip Dasar Ilmu Gizi. Jakarta: PT Gramedia Pustaka Utama

Altieri C, Sperenza B, Del Nobile MA, Sinigaglia M. 2005. Suitability of bifidobacteria and thymol as biopreservatives in extending the shelf life of fresh packed plaice fillets. J Appl Microbiol 99:1294-1302

Alvarez EE, Sanchez PG. 2006. Dietary fibre. J Nutr Hosp 21 (Supl.2): 60-71 Anderson H, Asp N-G, bruce A, Roos S, Wadstrom T, Wlold AE. 2001. Health

effect of probiotics and prebiotics: A literature review on human studies. Scand J Nutr 45: 58-75

[AOAC] Association of Official Analytical Chemistry. 1999. Official Methode of Analysis of The Association of Analytical Chemistry. Washington DC: AOAC intl. www.aoac.org/vmeth/page1.htm (20 Maret 2013)

Apriyanto A, D. Fardiaz, NL Puspitasari, S Yasni, S Budianto. 1989. Petunjuk Laboratorium Analisis Pangan. Bogor: PAU Pangan dan Gizi, IPB. [BAM] Bacteriological Analytical Manual. 2001. Bacteriological Analytical

Manual Chapter 3: Aerobic plate count. U.S. Food and Drug

Administration.www.fda.gov/Food/FoodScienceResearch/LaboratoryMetho ds/BacteriologicalAnalyticalManualBAM/ucm063346.htm [20 Maret 2013] Bender, G.R. dan R.E. Marquis. 1987. Membran ATPase and acid tolerance of

Actinomycetes viscosus and Lactobacillus casei. J Appl And environ Microbiol 53(9): 2124-2128.

Biavati B, Sozzi T, Mattarelii P, Trovatelli L.D. 1992. Survival of bifidobacteria from human habitat in acidified milk. Microbiologica, 15: 197-200

[BSN] Badan Standarisasi Nasional. 1995. Tepung Pisang SNI 01-3841-1995. Jakarta: Badan Standarisasi Nasional.

[BSN] Badan Standarisasi Nasional. 2009. Syarat mutu yogurt SNI 2981-2009. Jakarta: Badan Standarisasi Nasional.

Canganella F, Giontella, Nespica ML, Massa S, Trovatelli LD. 2000. Survival of

manufactured from cowmilk and soymilk during storage at two temperatures. JAnnals of Microbiol 50:43-53.

Charteris QP, Kelly PM, MOrelli L, Collins JK. 2002. Edible table (bio) spread containing potentially probiotic Lactobacillus and Bifidobacterium species. Int J Dairy Technol 55:44-56

Con AH, Caglar A, Cakmakci S, dan Gokalp HY. 1996. Effect of different fruits and storage periods on microbiological qualities of fruit-flavored yogurt produced in Turkey. JFood Prod 59(4): 402-406

Donkor NO. 2007. Influence of Probiotic Organism on Release of Bioactive compounds in Yoghurt and Soy yoghurt [tesis]. Victoria: Faculty of Health, Engineering and Science, Victoria University

Donkor ON, Nilmini SLI, Stolic P, Vasiljevic T, Shah NP. 2007. Survival and Activity of Selected Probiotic Organism in Set-type Yoghurt During Cold Storage. Int Dairy J 17:657-665.

Elisabeth DAA. 2003. Pembuatan Yogurt Sinbiotik dengan Menggunakan Kultur Campuran: Streptococcus thermophilus, Lactobacillus casei strain shirota, dan Bifidobacterium breve [skripsi]. Bogor (ID): Institut Pertanian Bogor. [FAO] Food and Agriculture Organization. 2006. Probiotics in food health and

nutritional properties and guidelines for evaluation. FAO Food and Nutrition Paper. Roma: World Health Organization and Food and Agriculture Organization of The United Nations.

Fennema OR. 1996. Food Chemistry 3rd Edition. Connecticut: Marcel Dekker Inc.

Gibson GR dan Roberfroid M. 1995. Dietary modulation of human colonic microbiota-introducing the concept of prebiotic. J Nutr 125:1401-1412. Grajek W, Olejnik A, Sip A. 2005. Probiotics, prebiotics and antioxidants as

functional food. J Acta Biochimica Polonica 52(3): 665-671

Grunewald, K. K. 1982. Serum cholesterol levels in rats fed skim milk fermented by Lactobacillus acidophilus. J of Food Science 47:2028-2079.

Gustaw W, Wiater MK, Koziol J. 2011. The Influence of Selected Prebiotics on The Growth of Lactic Acid Bacteria for Bio-Yoghurt Production. J Acta Sci Pol 10(4): 455-466

Hamilton-Miller JM. 2003. The role of probiotics in the treatment and prevention of Helicobacter pylori infection. Int J Antimicrob Agents 22:360-366. Hidgon JV dan Frei B. 2002. Vitamin C: an introduction. Di dalam: Packer L,

Traber MG, Kraemer K, Frei B. Antioxidant Vitamin C and E. California: AOCS Press.

Hofvendahl K, Haegerdal BH. 2000. Factors affecting the fermentative lactic acid production from renewable resources. J Enzyme microb technol 26:87-107. Hoover DG. 2000. Microorganism and their products in the preservation of foods.

Di dalam: Lund BM, Baird-Parker TC, dan Gould GW (eds.). The Microbiologycal Safety and Quality of Food. Marylen: Aspen Publisher Ibrahim SA, Carr PJ . 2006. Viabilitas of Bifidobacteria in Commercial Yogurt

Product in North Carolina during Refrigerated Storage. Int J of Dairy Technol 59(4): 272-277

Jay JM. 2000. Modern Food Microbiology 6th edition. Maryland: Gaithensburg, Aspen Publisher Inc.

Jenie BSL. 1996. Peran bakteri asam laktat sebagai pengawet hayati makanan (food bioperservative). J Ilmu dan Tek Pangan 2:60-73.

Jenie BSL, Widowati S, Nurjanah S. 2009. Pengembangan Produk Tepung Pisang dengan Glikemik Rendah dan Sifat Prebiotik sebagai Pangan Fungsional. Bogor: Fakultas Teknologi Pertanian, Institut Pertanian Bogor.

Jenie BSL, Suliantari, Richana N. 2011. Pengembangan produk yogurt dengan substitusi tepung pisang uli modifikasi kaya pati resisten (resistant starch). Bogor: Program KKP3T LPPM.

Shi J. 2007. Functional food ingredients and nutraceuticals processing technologies. USA: CRC Press

Kailasapathy K. 2006. Survival of Free and Encapsulated Probiotic Bacteria and Their Effect on The Sensory Effect on The Sensory Properties of Yoghurt. J LWT 39: 1221-1227

Kanbe M. 1992. Use of Intestinal lactic acid bacteria and health. In: Function Fermented Milk: Chalenges for The Health Sciences. England: Elsevier Applied Science Publisher

Karimah U, Anggowo YN, Falah S, Suryani. 2011. Isolasi oligosakarida madu lokal dan analisis aktivitas prebiotiknya. J Gizi dan Pangan 6(3):217-224. Kneifel W, Sandholm TM, dan Wright AV. 1999. Probiotic Bacteria. Di dalam:

Robinson RK, Batt CA, dan Patel PD (eds.). Encyclopedia of Food Micobiology III. London: Academic Press

Kusuma MH. 2007. Pembuatan Yogurt Ubi Jalar (Ipomoea batatas L.) Menggunakan Kultur Campuran Bakteri Asam Laktat [skripsi]. Bogor (ID): Fakultas Teknologi Pertanian, Institut Pertanian Bogor.

Lee WJ, Lucey JA. 2004. Structure and physical properties of yogurt gels: effect of inoculation rate and incubation temperature. J Dairy Sci 87: 3153-3164. Lourens-Hatting A, BC Viljoen. 2001. Yogurt as probiotic carrier food.

International Dairy J 11: 1-17.

Manning TS, Gibson GR. 2004. Prebiotics. Best Practice and Research Clinical Gastroeenterology. 18(2):287-298

Marteau P, Minekus M, Havenaar R, Huis In’t Veld JHJ. 1997. Survival of lactic

acid bacteria in a dynamic model of the stomach and small intestine: validation and the effects of bile. J of Dairy Sci 80:1031-1037.

Meyer LH. 2003. Food Chemistry. New York: Textbook Publisher.

Modler HW. 1994. Bifidogenic factor sources, metabolism and applications. Int Dairy J 4:384-407

Musatto SI Manchilha IM. 2007. Non-digestible oligosaccharide. A review. J Carbohydrate Polymer 68: 587-597.

Nakazawa Y, Hosono A. 1992. Function of Fermented Milk: Challenge for the Health Science. London and New York: Elsevier Appl. Science.

Nielsen SS. 2003. Food Analysis 3th Ed. New York : Kluwer Academic Plenum Publisher.

Nugent AP. 2005. Health properties of resistant starch. J British Nutrition Foundation 30: 27-54

Oh S, Kim SH, and Worobo RW. 2000. Characterization and purification of a bacteriocin produced by a potential probiotic culture, Lactobacillus acidophilus 30SC. J Dairy Sci. 83;2747-2752.

Olson DW, Aryana KJ. 2008. An Excessively high Lactobacillus acidophilus

Inoculation Level in Yogurt Lowers Product Quality During Storage. J LWT

41: 911-918

Ouwehand AC, PV Kirjavanien, C Shortt, S Salminen. 1999. Probiotic mechanism and established effect. Int Diary J 9: 43-52.

Ouwehand AC, Tiihonen K, Mavkivuoko H dan Rautonen N. 2007. Synbiotics: combining the benefits of pre- and probiotics. In : Maria Saarela (eds.). Functional Dairy Products Vol 2: Cambridge: Woodhead Publishing Limited, pp 303-329.

Ozer B , Kirmaci HA. 2010. Quality attributes of yogurt and functional dairy products. Di dalam: Yildiz F. Overview of Yogurt and Other Fermented Dairy Products. USA: CRC Press, pp 229-266

Purwijantiningsih E. 2007. Pengaruh jenis probiotik terhadap kualitas yogurt probiotik. Biota 12(3): 177-185

Rastall RA. 2005. Mini Review: Modulation of microbial ecology of the human colon probiotics, prebiotics, and synbiotics to enhance human health: an overview of enabling science and potential applications. FEMS Microbiology Ecology 52: 145-152.

Rosephin F. 2010. Mutu dan potensi kukis sebagai pangan fungsional dengan substitusi tepung pisang modifikasi [skripsi]. Bogor (ID): Institut Pertanian Bogor.

Rynne NM, Beresford TP, Kelly AL, Guinee TP. 2004. Effect of milk pasteurization temperature and and in situ whey protein denaturation on the composition, texture and heat-induced functionality of half-fat cheddar cheese. Int Dairy J 14: 989-1001

Sajilata MG, Singhai RS, Kulkarni PR. 2006. Resistant Starch : A review. comprehensive reviews in food science and food safety Vol 5.

Salminen S. Wright AV, Ouwehand A. 2004. Lactic Acid Bacteria: Microbiology ang Functional Aspect 2nd ed, Revised and Expanded. New York: Marcel Dekker, Inc.

Saputra MY. 2012. Mutu yogurt dengan substitusi tepung pisang uli modifikasi dan ketahanan probiotik selama penyimpanan suhu rendah [skripsi]. Bogor (ID): Institut Pertanian Bogor.

Septiawan R. 2011. Pembuatan yogurt sinbiotik menggunakan bakteri asam laktat indigenus sebagai pangan fungsional antidiare [skripsi]. Bogor (ID):Institut Pertanian Bogor.

Shah NP.2006. Health benefits of yogurt and fermented milks. Di dalam: Chandan RC (ed). Manufacturing Yogurt and Fermented Milks. Lowa: Blackwell Publishing

Shetty K, Paliyath G, Pometto AL, Levin RE. 2007. Functional Foods And Biotechnology. USA: CRC Press

Short C. 1999. The Probiotic Century: Historical and Current Perspectives. Di dalam: Trends in Food Sciences and Technology 10:411-417.

Staffololo MD, Bertola N, Martino M, Bevilacqua A. 2004. Influence of Dietary fiber addition on sensory and rheological properties of yogurt. Int Dairy J

14:263-268.

Surono, I.S. 2004. Probiotik Susu Fermentasi dan Kesehatan. Jakarta: YAPMMI. Suseno TIP, Surjoseputro S, Anita K. 2000. Minuman probiotik nira siwalan:

kajian lama penyimpanan terhadap daya anti mikroba Lactobacillus casei

pada beberapa bakteri patogen. J Tek Pangan & Gizi 1 (1): 1-13.

Tamine AY dan Robinson RK. 2007. Yogurt Science and Technology 3rd ed. New York: Pergamon Press.

Tull A. 1996. Food and Nutrition. New York: Oxford University Press.

Wang Y. 2009. Prebiotics: Present and future in food science and technology.

Food Res Int 42: 8-12.

Wangi SP. 2008. Analisis faktor-faktor yang mempengaruhi realisasi pengajuan kredit di Bank”X” (Studi kasus:Wilayah Bandung) [skripsi]. Bogor (ID): Institut Pertanian Bogor

Winarno FG. 2003. Mikroflora Usus Bagi Kesehatan dan Kebugaran dalam seminar Sehari Keseimbangan Flora Usus Bagi Kesehatan dan Kebugaran. Bogor (ID): Institut Pertanian Bogor.

Yildiz F. 2010. Overview Of Yoghurt And other Fermented Dairy Products. USA: CRC Press.

Yuguchi H, Goto T, dan Okonogi S. 1992. Fermented Milks, Lactid Drinks, and Intestinal Micoflora. Di dalam: Nakazawa Y dan Hosono A (eds.). Function of Fermented Milks: Challenge for The Health Science. New York: Elsevier Applied Science

Dokumen terkait