• Tidak ada hasil yang ditemukan

BOGOR

2011

49

DAFTAR PUSTAKA

Adiwisastra A. 1987. Keracunan, Sumber, Bahaya serta Penanggulangannya. Penerbit Angkasa, Bandung.

Al-Ikhlas A, Al-Wafa’iy, Al-Syaranbalaliy. 1985. Nur al-Idah wa Najah al-Arwah.Di dalam: Juandi W. 2006. Rekonsepsi al-istihalah dan implikasinya terhadap halal-haram bahan pangan dengan pendekatan ilmu kimia. Badan Litbang dan Diklat Departemen Agama RI, Jakarta. Al-Qur’anul dan Terjemahannya. 2005. Departemen AgamaRI. Syaamil Cipta Media, Bandung. Altmann HW and Büchnef F (Eds.) 1971. Handbook of General Pathology. Springer, Berlin-

Heidelberg.

An-Nawawi YS. 1888. Al-Majmu' sharh al-muhadhdhab. Di dalam : Juandi W. 2006. Rekonsepsi al- istihalah dan implikasinya terhadap halal-haram bahan pangan dengan pendekatan ilmu kimia. Badan Litbang dan Diklat Departemen Agama RI, Jakarta.

____________. 1959. Minhaj al-Thalibin. Di dalam : Yaqub AM. 2008. Kriteria halal haram untuk pangan, obat, dan kosmetika. Pustaka Firdaus, Jakarta.

Angele P, Abke J, Kujat R, Faltermerier H, Schumann D, and Nerlich M. 2004. Influence of different collagen species on physico-chemical properties of crosslinked collagen matrices. Biomaterials, 25, 2831–2841. Di dalam: Yung Kai Lin Deng and Cheng Liu. 2006. Comparison of physical–chemical properties of type I collagen from different species. J. Food Chemistry 99 : 244–251.

Anonim. 2005. Chemical Structure of the Cyclic Dimer of Acetic Acid. http://en.wikipedia.org. [12 Oktober 2011].

_______. 2005. Deprotonation Equilibrium of Acetic Acid. http://en.wikipedia.org. [12 Oktober 2011].

_______. 2011. Joint and Muscle Relief. http://joint-muscle-relief.com. [12 Oktober 2011].

Aviana T. 2002. Pengaruh Jenis dan Konsentrasi Larutan Perendaman serta Metode Pengeringan terhadap Sifat Fisik, Kimia, dan Fungsional Gelatin dari Kulit dan Tulang Cucut. [Skripsi]. Fakultas Teknik Pertanian – IPB, Bogor.

Bailey AJ and Light ND. 1989. Connective Tissue in Meat and Meat Products. Elsevier Applied Science, London & New York.

Balian G and Bowes JH. 1977. The structure and properties of collagen. Di dalam: Ward AG and Courts A (Eds.). 1977. The science and technology of gelatin (pp. 1–31). Academic Press, London.

Banavara DS, Anupama D, and Rankin SA. 2003. Studies on physicochemical and functional properties of commercial sweet whey powders. J. Dairy Science 86 : 3866–3875

Burjandze TV. 2000. New analysis of the phylogenetic change of collagen thermostability. J. Biopolymers 53(6) : 523-8.

Carretin. 2004. Alcohols. http://repository.usu.ac.id/bitstream/123456789/20262/4/Chapter%20II.pdf. [12 Oktober 2011].

Chaplin RK and Nyachoti CM. 2005. Nutritional and physiological responses of growing pigs exposed to a diurnal pattern of heat stress. Livest. Prod. Sci. 96:205-214. Di dalam : Song X, Xu J, Wang T, and Liu F. 2009. Chinese Medicine Granule Affects the Absorption and Transport of Glucose in Porcine Small Intestinal Brush Border Membrane Vesicles under Heat Stress. Asian-Aust. J. Animal Science. 22 (2): 246 – 253.

50 Chapman and Hall. 1997. Thickening and gelling agents for food, 2nd-ed. Blackie Academic &

Professional, London. pp. 150-153.

Choi SS and Regenstein JM. 2000. Physicochemical and sensory characteristics of fish gelatin. J. Food Science 65: 194-199.

Clark J. 2007. Alcohol Oxidation. http://www.chem-is-try.org. [12 Oktober 2011].

Courts A. 2011. The Science and Technology of Gelatin (pp. 73–107). Academic Press, New York. Departemen Agama RI. 2003. Pedoman Produksi Halal. Departemen Agama RI, Jakarta.

De Wolf FA. 2003. Collagen and gelatin in biotechnology. J. Biotechnology 23 : 133-218.

Djabourov M, Bonnet N, Kaplan H, Favard N, Favard P, and Lechaire JP. 1993. 3D analysis of gelatin gel networks from transmission electron microscopy imaging. J. De Physique II 3 : 611-624.

Dreisbach RH. 1971. Handbook of Poisoning: Diagnosis Treatment. 7th. Large Medical Publication, California.

Eastoe JE and Leach AA. 1977. Chemical constitution of gelatin. In Ward AG, Go´mez-Guille´n MC, Turnay, Fernandez-Diaz J, Ulmo MD, Lizarbe N, and Montero P. 2002. Structural and physical properties of gelatin extracted from different marine species: a comparative study. J. Food Hydrocolloids 16 : 25–34.

Eastoe JE and Leach AA. 1977. Chemical constitution of gelatin. In Ward AG and Courts A (Eds.). The science and technology of gelatin (pp. 73–107). Academic Press, New York.

Edwards NM, Mulvaney SJ, Scanlon MG, and Dexter JE. 2003. Role of gluten and its components in determining durum semolina dough viscoelastic properties. J. Cereal chem. 80 : 755-763. Revue.

GEA 2010. Gelatin Processing Aids. Vol. 2010, GEA Group, Hudson. Di dalam: Herpandi, Huda N, and Adzitey. 2011. Fish Bone and Scale as a Potential Source of Halal Gelatin. J. Fish and Aquatic. Scie. 6 (4) :379-389.

Gilsenan PM and Ross-Murphy SB. 2000. Rheological characterization of gelatins from mamalian and marine sources. J. Food Hydrocolloids 14: 191-195.

Girindra A. 2005. LPPOM MUI Pengukir Sejarah Sertifikasi Halal. LPPOM MUI, Bogor.

Gómez-Guillén, MC, Giménez B, López-Caballero ME, and Montero MP. 2011. Functional and bioactive properties of collagen and gelatin from alternative sources: A review, J. Food Hydrocolloids doi:10.1016/j.foodhyd.2011.02.007.

Greenwood, Norman N, Earnshaw, Alan. 1997. Chemistry of the Elements (2nd-ed.). Butterworth- Heinemann, Oxford.

Hafidz RNRM, Yaakob CM, Amin I, and Noorfaizan A. 2011. Chemical and functional properties of bovine and porcine skin gelatin. J. Food Research 18 : 813-817

Hajar IA. 1379. Fathul Bari. Darul Ma’rifah, Beirut. http://shirotholmustaqim.wordpress.com/fathul- bari-jilid-1-3 [18 Juni 2011].

Harsono A. 1992. Fungsi dari susu fermentasi, manfaat bagi ilmu kesehatan. Di dalam : Taufik E. 2010. Dadih susu sapi hasil fermentasi berbagai starter bakteri probiotik yang disimpan pada suhu rendah:karakteristik kimiawi. J. Media Peternakan. 27(3):88-10.

Hidayat N. 2008. Pengembangan produk dan teknologi proses. http://ptp2007.wordpress.com/2008/02/08/fermentasi-wine. [7 September 2011].

Hinterwaldner R. 1977. Technology of gelatin manufacture. In : Ward AG and Courts A (Eds.). 1977. The science and technology of gelatin. Academic Press, London.

51 Ibn Quddamah. 1988. Al-Mugni. Di dalam: Juandi W. 2006. Rekonsepsi al-istihalah dan implikasinya terhadap halal-haram bahan pangan dengan pendekatan ilmu kimia. Badan Litbang dan Diklat Departemen Agama RI, Jakarta.

Ismangil dan Hanudin E. 2005. Degradasi mineral batuan oleh asam-asam organik. J. Ilmu Tanah dan Lingkungan 5 (1) : 1-17.

Jamaludin MA dan Radzi CWJWM. 2009. Teori istihalah menurut perspektif islam dan sains: aplikasi terhadap beberapa penghasilan produk makanan. J. Syariah 17 (1) : 169-194.

Jamilah B and Harvinder KG. 2002. Properties of gelatins from skins of fish-black Tilapia (Oreochromis mossambicus) and Red Tilapia (Oreochromis nilotica). J. Food Chemistry

77: 81-84.

Juandi W. 2006. Rekonsepsi al-Istihalah dan Implikasinya Terhadap Halal-Haram Bahan Pangan dengan Pendekatan Ilmu Kimia. Badan Litbang dan Diklat Departemen Agama RI, Jakarta. Keenan TR. 1994. Gelatin. In : Kroschwitz J (Eds). 1994. Kirk-othmer encyclopedia of chemical

technology. Wiley, New York.

Klaus S, Gerhard B, Thomas S, Friedrich W, Thomas K, Thomas H. 2008. Phosphoric acid and phosphates. InUllmann’s Encyclopedia of Industrial Chemistry. Wiley-VCH, Weinheim. Koswara S. 2002. Tepung getah pepaya, pengempuk daging. [e-book] http://ebookpangan.com. [7

September 2011].

Li GY, Fukunaga S, Takenouchi K, and Nakamura F. 2005. Comparative study of the physiological properties of collagen, gelatin and collagen hydrolysate as cosmetic materials. J. Cosmetic Science 27 : 101-106

Lieber CS. 1992. Medical dan Nutritional Complication of Alcoholism Mechamisme and Management. Plenum Medical Book Co, New York and London.

Linder MC. 1992. Biokimia Nutrisi dan Metabolisme dengan Pemakaian secara Klinis. UI Press, Jakarta.

LPPOM MUI. 2011. Panduan Auditor Telaah Titik Kritis Bahan dan Produk. Lembaga Pengkajian Pangan Obat dan Kosmetika (LPPOM MUI), Bogor.

__________. 2011. Pedoman Persyaratan Bahan Halal. Lembaga Pengkajian Pangan Obat dan Kosmetika (LPPOM MUI), Bogor.

__________. 2011. Sejarah dan Perkembangan LPPOM MUI. http://www.halalmui.org. [7 Juli 2011]. Martianingsih M dan Atmaja L. 2010. Analisis Sifat Kimia, Fisik, dan Termal Gelatin dari Ekstraksi Kulit Ikan Pari Melalui Variasi Jenis Larutan Asam. [Prosiding Skripsi]. Fakultas Matematika dan Ilmu Pengetahuan Alam, Institut Teknologi 10 November, Surabaya. Montero P and Gomez-Guillen MC. 2000. Extracting conditions for megrim (Lepidhorombus boscii)

skin collagen affect functional properties of the resultant gelatin. J. Food Sci. 65: 434- 438.

Miljøministeriet. 2001. Complexing Agents, Environmental and Health Assessment of Substances in Household Detergents and Cosmetic Detergent Products. Danish Environmental Protection Agency. [6 September 2011].

Miller NS and Mark SG. 1991. Alcohol. Plenum Medical Book Co: New York and London.

Muhammad ARAAM. 1977. Mawahib al-Jalil. Di dalam: Juandi W. 2006. Rekonsepsi al-istihalah dan implikasinya terhadap halal-haram bahan pangan dengan pendekatan ilmu kimia. Badan Litbang dan Diklat Departemen Agama RI, Jakarta.

52 Norland RE. 1990. Fish gelatin. In : Voigt MN and Botta JK (Ed.). Advances in fisheries and

biotechnology for increased provabiliy. pp 325-333.Technomic, Lancaster.

Papon P, Leblon J, and Meijer PHE. 2007. Gelation and transitions in biopolymers. In the physics of phase transitions (pp. 189–213). Springer, Berlin-Heidelberg.

Parker AL. 1982. Principles of Biochemistry. Worth Publisher Inc., Sparkas Maryland.

Pelu H, Harwanti S, dan Chasanah E. 1998. Ekstraksi gelatin dari kulit ikan tuna melalui proses asam.

J. Penelitian Perikanan Indonesia 4 (2) : 66 -74. BPTP. Jakarta. Di dalam : Fahrul. 2005. Kajian ekstraksi gelatin dari kulit ikan tuna (thunnus alalunga) dan karakteristiknya sebagai bahan baku industri farmasi [Tesis]. Sekolah Pascasarjana Institut Pertanian Bogor, Bogor.

Perry RH and Don WG. 1999. Chemical Enginers Handbook. Convension MCGraw Hill Com, New York.

Pew Research Center. 2011. The Future of Global Muslim Population : Projections for 2010-2030. Halaman berkala http://pewresearch.org/pubs/1872/muslim-population-projections- worldwide-fast-growth [ 2 Juni 2011].

Qardhawi Y. 2000. Halal Haram dalam Islam, penerjemah Zulkarnain abu Hand an Mu’thi Abdurrahim. Robbani Press, Jakarta.

Raja Mohd Hafidz RN, Che Man Y B, and Anuar N. 2000. Comparison of bovine and porcine skin gelatine based on amino acid composition, polypeptide and gel strength. A33 : 105-109. Republik Indonesia. 2004. Undang-Undang Republik Indonesia Nomor 7 Tahun 2004 Tentang

Pangan. Focusmedia, Jakarta.

Saleh A. 2004. Dasar Pengolahan Susu dari Hasil Ikutan Ternak. http://library.usu.ac.id/download/fp.ternak-enita.pdf. [5 Oktober 2011].

Sarabia AI, Go´mez-Guille´n MC, and Montero P. 2000. The effect of added salts on the viscoelastic properties of fish skin gelatin. J. Food Chemistry 70 : 71–76. In : Zhou P, Mulvaney SJ, and Regenstein JM. 2006. Properties of alaska pollock skin gelatin: a comparison with Tilapia and pork skin gelatins. J. Food Science, 71: C313–C321.

Schlager N. 1994. How Products are Made: An Illustrated Guide to Product Manufacturing. Gale Research Inc.

Schrieber R and Gareis H. 2007. Gelatine Handbook. Wiley-VCH GmbH & Co., Weinhem.

Schuckit MA. 1984. Subjective Responses to Alcohol in Sons of Alcoholics and Control Subjects. Arch Gen Psychiatry 41 :879- 884

Sevilla CG, Ochave JA, Punsalan TG, Regala BP, dan Uriarte GB. 1993. Pengantar Metode Penelitian. Penerbit Universitas Indonesia, Jakarta.

Sherertz PC. 1994. Acetic Acid. http://www.vdh.state.va.us/epidemiology/ dee/publichealthtoxicology/ documents/pdf/aceticacid.pdf. [13 Oktober 2011]

Sirait CHN, Cahyadi T, Pangabean, dan Putu IG. 1995. Identifikasi dan Pembiakan Kultur Bakteri Pengolah Dadih. Di dalam : Taufik E. 1995. Dadih susu sapi hasil fermentasi berbagai

starter bakteri probiotik yang disimpan pada suhu rendah:karakteristik kimiawi. J Media Peternakan. 27(3):88-100.

Te Nijenhuis, K. 1997. Thermoreversible networks: viscoelastic properties and structure of gels. Advances Polymer Science 130: 1–267.

Viro F. 1992. Encyclopedia of science and technology 7th-ed. Mc Graw Hill, New York.

von Endt DW and Baker MT. 1991. The Chemistry of Filled Animal Glue System. http:// albumen.conservation-us.org. [12 Oktober 2011].

53 Ward AG and Courts A. 1977. The Science and Technology of Gelatin. Academic Press, London. Warrell DA, Cox TM, Firth JD. 2010. The Oxford Textbook of Medicine 5th-ed.

http://otm.oxfordmedicine.com/cgi/content-nw/full/5/1/med-9780199204854-chapter- 152201-a/FIG152201001[14 Oktober 2011].

Yaqub AM. 2008. Kriteria Halal Haram untuk Pangan, Obat, dan Kosmetika. Pustaka Firdaus, Jakarta.

PRAKTIK MAGANG

DI LEMBAGA PENGKAJIAN PANGAN OBAT-OBATAN DAN

KOSMETIKA MAJELIS ULAMA INDONESIA (LPPOM- MUI)

DENGAN TOPIK KHUSUS :

KAJIAN ILMIAH ISTIĤĀLAH (TRANSFORMASI) BABI

SKRIPSI

ROSY HUTAMI

F24070052

FAKULTAS TEKNOLOGI PERTANIAN

INSTITUT PERTANIAN BOGOR

BOGOR

2011

INTERNSHIP PROGRAM IN THE ASSESSMENT INSTITUTE FOR