• Tidak ada hasil yang ditemukan

Snack bar yang telah berhasil diformulasikan perlu diteliti lebih lanjut. Penelititan ini antara lain meliputi flavor, pengaruh jenis pengemas bar yang dapat mempertahankan komponen gizinya, dan analisis finansial produk snack bar skala industri rumah tangga dan scale-up nya.

DAFTAR PUSTAKA

Adawiyah, D dan Waysimah. 2008. Penuntun Praktikum Evaluasi Sensori. Bogor: Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, IPB.

ALINORM 09/32/26 (2009). Report of the 30th session of the Codex committee on nutrition and foods for special dietary uses 3–7 November 2008 (p. 46, Appendix II).

Al-Mamary, M., Al-Habori, M., Al-Aghbari, A., and Al-Obeidi, A. 2001. In vivo effects of dietary sorghum tannins on rabbit digestive enzymes and mineral absorption. Journal of Nutrition Research. 21: 1393-1401.

AOAC. 1995. Official Methods of Analysis of the Association of Official Agricultural Chemist 16th edition. Virginia: AOAC International.

Awika, J. M. and Rooney, L. W. 2004. Sorghum phytochemicals and their potential impact on human health. Phytochemistry. 65: 1199-1221.

Castano, G., Menendez, R., Mas, R., Amor, A., Fernandez, J. L., Gonzalez, R. L., and Alvarez, E. 2002. Effects of lovastatin on lipid profile and lipid peroxidation in patients with dyslipidemia associated with type 2 diabetes mellitus. Journal of Clinical Pharmacolology Research. 22:89–99.

Cho, S. H., Choi, Y., and Ha, T. Y. 2000. In vitro and in vivo effects of proso millet, buckwheat and sorghum on cholesterol metabolism. Journal of the Federation of American Societies for Experimental Biology. 14: A249. Choi, Y., Jeong, H. S., and Lee, J. 2007. Antioxidant activity of methanolic

extracts from some grainsconsumed in Korea. Food Chemistry. 103: 130– 138.

Cummings, J. H. 2001. The Effect of Dietary Fiber on Fecal Weight and Composition. California: Health Research and Studies Center, Inc.

Deprez, S., Mila, I., Huneau, J. F., Tome, D., and Scalbert, A.2001.Transport of proanthocyanidin dimer, trimer, and polymer across monolayers of human intestinal epithelial Caco-2 cells. Food Chemistry. 3:957–967.

Desai, B. B. 2000. Handbook of Nutrition and Diet. New York: Marcel Dekker, Inc.

Elingosa, T. 1994. Pembuatan fish nugget dari ikan tenggiri. Skripsi Departemen Teknologi Pangan dan Gizi. Bogor: Fakultas Teknologi Pertanian, IPB. FAO. 2007. Report on functional food. Roma: Food Quality and Standard

FAO. 2010. Chemical composition and nutritive value of sorghum and pearl millet.http://www.fao.org/docrep/t0818e/T0818E0a.htm#Chapter4chemical compositionandnutritivevalue. [28 Juni 2010]

FAO. 2010. Introduction Sorghum bicolor(L) Moench. http://www.fao.org/inpho/ content/compend/text/ch07.htm. [28 Juni 2010]

Faridah, D. N., Kusnandar, F., Herawati, D., Kusumaningrum, H. D., Wulandari, N., dan Indrasti, D. 2009. Penuntun Praktikum Analisis Pangan. Bogor: Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, IPB.

FDA. 2009. Food And Drugs Administration Departement of Health and Human Services Subchapter B-Food for Human Consumption. http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfCFR/CFRSearch.cfm?f r=101.54. [2 April 2010]

Fellows, P. 2000. Food Processing Technology, Principle, and Practise 2nd Edition. Cambrige: Wood Head.

Ferawati. 2009. Formulasi dan pembuatan banana bars berbahan dasar tepung kedelai, terigu, singkong, dan pisang sebagai alternatif pangan darurat. Skripsi Departemen Ilmu dan Teknologi Pangan. Bogor: Fakultas Teknologi Pertanian, IPB.

Grimmer, H. R., Parbhoo, V., and McGrath, R. M. 1992. Antimutagenicity of polyphenol rich fractions from sorghum bicolor grain. Journal of the Science of Food and Agriculture. 59: 251-256.

Hartono, U. 2004. Pemanfaatan potensi tepung ampas tahu (okara) sebagai bahan baku minuman probiotik (okara probiotic drink). Skripsi Departemen Teknologi Pangan dan Gizi. Bogor: Fakultas Teknologi Pertanian, IPB. Hulse, J. H., Laing, E. M., Pearson, O. E. 1980. Sorghum and the Millets: Their

Composition and Nutritive Value. Ottawa: Academic Press. IFST Information Statement. 2007. Dietary Fiber. Cambrige: IFST.

Jenkins, A.L., Vuksan, V., and Jenkins, D.J.A. 2001. Fiber in Treatment of Hyperlipidemia. California: Health Research and Studies Center, Inc.

Katayama, M. and Wilson, L.A. 2008. Utilization of okara, a byproduct from soymilk production, through the development of soy-based snack food. Journal of Food Science. 73: 152-157.

Laimeheriwa, J. 1990. Teknologi budidaya sorgum. Irian Jaya: Balai Informasi Pertanian, Departemen Pertanian.

Lee, S.M. and Pan, B.S. 2003. Effects of dietary sorghum distillery residue on hematological characteristics of cultured grey mullet (Mugil cephalus) an animal model for prescreening antioxidant and blood thinning activities. Journal of Food Biochemistry. 27: 1-18.

Lizardo, R., Peiniau, J., and Aumaitre, A. 1995. Effect of sorghum on performance, digestibility of dietary-components and activities of pancreatic and intestinal enzymes in the weaned piglet. Journal of Animal Feed Science and Technology. 56: 67-82.

Lopulalan, C.G. 2008. Kajian formulasi dan isotherm sorpsi air biskuit jagung. Disertasi Sekolah Pascasarjana. Bogor: IPB.

Lunn, J. and Buttriss, J. L. 2007. Carbohydrates and dietary fibre. Journal of British Nutrition Foundation. 32: 21–64.

Marissa, D. 2010. Formulasi cookies jagung dan pendugaan umur simpan produk dengan pendekatan kadar air kritis. Skripsi Departemen Ilmu dan Teknologi Pangan. Bogor: Fakultas Teknologi Pertanian, IPB.

Martos, I. E. and Rupérez, P. 2009. Indigestible fraction of okara from soybean: composition, physicochemical properties and in vitro fermentability by pure cultures of Lactobacillus acidophilus and Bifidobacterium bifidum. Eur Food Res Technol (2009) 228:685–693

McCarthy, M.F. 2002. Policosanol safely down-regulates hmg-coa reductase– potential as a component of the esselstyn regimen. Medical Hypotheses. 59: 268–279.

Muriu, J. I., Njoka-Njiru, E. N., Tuitoek, J. K., and Nanua, J. N. 2002. Evaluation of Sorghum (Sorghum bicolor) as Replacement for Maize in The Diet of Growing Rabbits (Oryctolagus cuniculus). Asian-Australian Journal of Animal Science. 15: 565-569.

Natalia, D. 2010. Sifat fisikokimia dan indeks glikemik berbagai produk snack. Skripsi Departemen Ilmu dan Teknologi Pangan. Bogor: Fakultas Teknologi Pertanian, IPB.

Natural Solution. Mechanism of DPPH. http://www.naturalsolution. co.kr/tech21e.html [28 Juni 2010]

Platt, B.S. 1962. Tables of Representative Values of Foods Commonly Used in Tropical Countries. London: H.M. Stationery Office.

Pokorny, J., Yanishlieva, N., and Gordon, M. 2008. Antioxidants in Food : Practical Application. London: Woodhead Publishing Limited.

Prosky, L. 2000. What is fibre? Current controversies. Trends in Food Science and Technology. 10: 271–275.

Rios, L.Y., Bennett, R.N., Lazarus, S.A., Remesy, C., Scalbert, A., and Williamson, G. 2002. Cocoa procyanidins are stable during gastric transit in humans. Journal of Clinical Nutrition. 76:1106–1110.

Rooney, L.W. and Serna, S. 2000. Handbook of Cereal Science and Technology. New York: Marcel Dekker.

Saura-Calixto, F., Jimenez, P., and Goni, I. 2009. Contribution of cereals to dietary fibre and antioxidant intakes: Toward more reliable methodology. Journal of Cereal Science. 48:291-294.

Scalbert, A., Morand, C., Manach, C., and Remesy, C. 2002. Absorption and metabolism of polyphenols in the gut and impact on health. Journal of Biomedicine and Pharmacotherapy. 56:276–282.

Scott, K.P., Duncan, S.H., and Flint, H.J. 2008. Dietary fibre and the gut microbiota. Journal of British Nutrition Foundation. 33: 201–211.

Sirappa, M.P. 2003. Prospek pengembangan sorgum di Indonesia sebagai komoditas alternatif untuk pangan, pakan, dan industri. Jurnal Litbang Pertanian. 22:4.

Slavin, J. and Green, H. 2007. Dietary fibre and satiety. Nutrition Bulletin. 32: 32- 42.

Southgate, D.A.T. 2001. Dietary Fiber Parts of Food Plants and Algae. California: Health Research and Studies Center, Inc.

Spiller, G.A. 2001. Dietary Fiber in Human Nutrition 3rd Edition. California: Health Research and Studies Center, Inc.

Suarni. 2004. Pemanfaatan tepung sorghum untuk produk olahan. Jurnal Litbang Pertanian. 23:4.

Soekirman, S., Ananto, K., Pribadi, N., Martianto, D., Ariani, M., Jus'at, I., Hardinsyah, D., dan Firdausy, C. 2004. Ketahanan Pangan dan Gizi di Era Otonomi Daerah dan Globalisasi. Jakarta: LIPI

Sulistiani. 2004. Pemanfaatan Ampas Tahu dalam Pembuatan Pangan Tinggi Serat dan Protein sebagai Alternatif Bahan Baku Pangan Fungsional. Skripsi Departemen Gizi Masyarakat dan Sumberdaya Keluarga. Bogor: Fakultas Pertanian, IPB.

Tang, C. 1992. Phenolic compounds in food. American Chemical Society. Washington DC: ACS Symposium Series.

Turner, N.D., Diaz, A., Taddeo, S.S., Vanamala, J., McDonough, C.M., Dykes, L., Murphy, M.E., Caroll, R.J., and Rooney, L.W. 2006. Bran from black or brown sorghum supresses colon carsinogenesis. Journal of Food Science and Agriculture. 20: 599-610.

Winarno, F.G. 1997. Kimia Pangan dan Gizi. Jakarta: PT Gramedia.

Yanuar, W. `2009. Aktivitas antioksidan dan imunomodulator serealia non-beras. Tesis Jurusan Ilmu Pangan. Bogor: Sekolah Pasca Sarjana, IPB.

Dokumen terkait