DAFTAR PUSTAKA
Afriando, N. 2010. Analisa Usaha Tani Lobak Singgalang di Nagari Padang Laweh Kecamatan Sungai Pua Kabupaten Agam. [Skripsi] Fakultas Pertanian. Universitas Andalas. Padang.
Aisyah, Y., Rasdiansyah dan Muhaimin. 2014. Pengaruh Metode Pemasakan Terhadap aktivitas Antioksidan pada Beberapa Jenis Sayuran Berdaun Hijau. Jurnal Teknologi dan Industri Pertanian Indonesia vol. (6) No. 2.
Akmaliyah, N. 2015. Kupas Tuntas Kangkung.
http//:www.lagizi.com/kupas-tuntas-kangkung. [25 Januari 2017].
Almatsier, S. 2004. Prinsip Dasar Ilmu Gizi. PT. Gramedia Pustaka Utama. Jakarta. _____. 2010. Prinsip Dasar Ilmu Gizi. PT. Gramedia Pustaka Utama. Jakarta Andarwulan, N. dan Koswara, S. 1992. Kimia Vitamin. Rajawali Press. Jakarta. AOAC. 1984. Official Methods of Analysis of The Associaton of Official Analytical
Chemist. Washington.
Astawan, M. 2009. Ensiklopedia Gizi Pangan. Dian Rakyat. Jakarta. Bandini dan Aziz. 200.4. Bayam. Penebar Swadaya. Jakarta.
Bastin, S. 2013. Stir-Fry Cookery. Cooperative Extension Service. Agricultural and Natural Resources. University Of Kentucky.
Burns, J., Frasel, P.D., Bramley, P.M. 2003. Identification and Quantification of
Carotenoids, Tochoferols and Chlorophylls in Commonly Consumed Fruits and Vegetables. Phytochemistry. 62, 939-947.
Carla, M., Claudia, N., Santos, M., Delgado, I., Coelho, I., Rego, A., Sofia, A.M., Torres, D., Castanheira, I. 2016. The Effect of Cooking Methods on The
Mineral Content of Quinoa (Chenopodium Quinoa), Amaranth (Amaranthus sp.), and Buckwheat ( Fagopyrum Esculentum). Journal of Food Composition
and Analysis. 49, 57-64.
Cahyono, B. 2003. Teknik dan Strategi Budi Daya Sawi Hijau. Yayasan Pustaka Nusantara. Yogyakarta.
Chen, C., Qian, Y., Chen, Q., Tao, C., Li, C. and Li, Y. 2011. Evaluation of
Pesticide Residues in Fruits and Vegetables from Xiamen. Food Control, 22,
1114-1120.
Daswandi. 2014. Bertanam Lobak Singgalang. Wordpress.com. 4 April 2015.
https://Psikek.wordpress.com [ 19 April 2015].
Direktorat Gizi. 1979. Kandungan Gizi dalam 100 g Sawi. Departemen Kesehatan RI.
Direktorat Gizi Departemen Kesehatan RI. 1992. Daftar Komposisi Bahan Makanan. Bharata. Jakarta.
El-din, M., Abdel, K., Makhlouf, S. dan Mohamed, O. 2013. Effect of Some
Cooking Methods on Natural Antioxidants and their Activities in Some Brassica Vegetables. World Applied Science Journal. 26(6): 697-703.
Eviati dan Sulaeman. 2012. Analisis Kimia Tanah, Tanaman, Air, dan Pupuk. Badan Penelitian dan Pengembangan Pertanian Kementerian Pertanian. Gazzani, G., Papetti, A., Massolini, G., and Daglia, M. 1998. Antioxidant and
Proxidant Activity of Water Soluble Components of Some Common Diet Vegetables and Effect of Thermal Treatment. Journal of Agricultural and
Food Chemistry, 46, 4118-4122.
Gustiara, D. 2012. chapter II pdf-USU institusional repository-universitas sumatera utara.
http://repository.usu.ac.id/bitstream/123456789/34502/4/Chapter%20II.pdf [16 maret 2016]
Gordon, M.H. 1990. The Mechanism Antioxidant Action In Vitro. Dalam: Hudson, B.J.F. Editor. Food Antioxidant.Elsivier Applied Science. London.
Hattenschwiller, S. and Vitousek, P.M. 2000. The Role of Polyphenols Interrestrial
Ecosystem Nutrient Cycling. Review PII : S0169-5347(00)01861-9 TREE
vol. 15, no. 6 June 2000.
Harborne, J.B. 1987. Metode Fitokimia : Edisi Kedua. ITB. Bandung
Harjana, T. 2009. Pemanfaatan Daun Pepaya (Carica papaya L) untuk Pertumbuhan dan Efeknya Pada Gambaran Histologi Usus Halus Tikus Putih(Rattus norvegicus). Prosiding Seminar Nasional Penelitian, Pendidikan, dan penerapan MIPA. Yogyakarta 16 Mei 2009. Universitas Negeri Yogyakarta
Hedges, L.G. and Lister, C.E. 2007. Nutritional attributes of spinach, sliver beet
and eggplant. New Zealand Institute for Crop & Food Research Limited
Private Bag 4704. Christchurch New Zealand.
Hefnawy, T.H. 2011. Effect of Processing Methods on Nutritional Composition and
Anti-Nutritional Factors in Lentils (lens culinaris). Annals of Agricultural
Heru, P. dan Yovita, H.I. 2003. Hidroponik Sayuran Semusim Untuk Hobi dan Bisnis. Gramedia. Jakarta.
Kaleka, N. 2013. Sayuran Hijau Apotek dalam Tubuh Kita. Arcita. Yogyakarta Liu, X. and Li, Y. 2000. Epidomiological and Nutritional Research on Prevention
of Cardiovascular Desease in China. British Journal of Nutrition. 84.
S199-S203.
Lutz, M., Henriquez, C., Escobar, M. 2011. Chemical Composition and
Antioxidants Properties of Mature and Baby Artichokes (cynara scolymus
L.), Raw and Cooked. Journal Food Composition Analysis. 24, 49-54. Nisha, P., Singhal, R.S., Pandit, A.B. 2004. A study on The Degradation Kinetics
of visual Green Colour in Spinach (Spinacea oleracea L.) and the Effect of Salt Therein. Food Enginering. 64(1): 135-142.
Novary, E.W. 1997. Penanganan dan Pengolahan Sayuran Segar. Penebar Swadaya. Jakarta.
Novita, R. 2005. Evaluasi Kadar Fe dan Serat Kasar Mie Kering yang Ditambah Tepung Bayam. [Skripsi] Fakultas Teknologi Pertanian. Universitas Andalas. Padang
Mahardika, A. dan Anggi, Y. 2015. Makalah Ilmu Pangan Dasar Pengenalan Kacang- kacangan Kacang Panjang. Politeknik Kesehatan Jantung. Kementerian kesehatan RI.
Mazzeo, T., Denis N’Dri, Chiavaro, E., Visconti, A., Fogliano, V. 2011. Effect of
Two Cooking Procedures on Phytochemical Coumpounds, Total Anyioxidant Capacity and Colour of Selected Frozen Vegetables. Food Chemistry. 128,
627-633.
Miglio,C., Chiavaro, E., Visconti, A., Fogliano, V., and Pellegrini, N. 2008. Effect of Different Cooking Methods on Nutritional and Physicochemical Characteristics of Selected Vegetables. Journal of Agricultural and Food Chemistry. 56, 139-147.
Mirzae, A,. Delaviz, H. and Mohammadi, H. 2014. The effect of Cooking Methods on antioxidant Activity and Phenol Content in Vegetables. World Journal of
Pharmacy and Pharmaceutical Science. 3 (7): 242-252.
Moreno, D.A, Carmen L’opez-Berenguer and Cristina Garc’ia-Viguera. Effect of
Stir-fry Cooking with Different Edible Oils on The Phytochemical Composition of Broccoli. 2007. Journal of food science.
Muchtadi, D., Nurheni dan Astawan. 1992. Metoda Kimia Biokimia dan Bilogi dalam Evaluasi Nilai Gizi Pangan Olahan. IPB. Bogor.
Mulyati, N.D. 1994. Mempelajari Pengaruh Metode Pemasakan terhadap Stabilitas Karoten Pada Beberapa Sayuran Hijau. [Skripsi] Jurusan Gizi Masyarakat dan Sumber Daya Keluarga. IPB. Bogor.
Neswati, Azima, F., Ropanti. 2014. The Addition of Broccoli (Brassica Olerace Var
Italica) to Increase The Functional Properties of Ice Cream.Pakistan Journal
of Nutrition. 13(4) 196-203.
Ogbadoyi E.O, Amanado Musa, Johnson A. Oladiran, Matthew I.S. Ezenwa, Funmilayo H. Akanya. 2009.
Osmand, D. 2012. Penambahan Ekstrak Daun Sirsak Terhadap Minuman Instan dari Buah Sirsak ( Annona muricata,L). [Skripsi] Teknologi Hasil Pertanian. Fakultas Teknologi Pertanian. Universitas Andalas. Padang.
Paranthaman, R,. Kumar, P. and Kumaravel, S. 2012. GC-MS Analysis of
Phytochemicals and Simultaneous Determination of Flavonoids in Amaranthus caudatus (Sirukeerai) by RP-HPLC. Analytical & Bioanalytical
Techniques. 3:5
Pearson, S.R., Falcon, W.P. dan Jones, W.O. 1986. Ekonomi Ubi Kayu di Jawa. Sinar Harapan. Jakarta.
Prakash, A., Rigelhof, E. and Miller, E. 2001. Medallion Laboratories : Analytical
Progress 10 (2). Antioxidant Activity. Comparative and General Antioxidant Information. 9000 Plymouth Ave North, Minneapolis, Minnesota 55427.
Qibing, W., Jianjun, C., Robert, H.S. and Yuncong, L. 2005. Correlation of Visual
Quality Grading and SPAD Reading of Green-Leaved Foliage Plants. J Plant
Nutrition. 28(7): 1215–1225.
Rauf, R. 2015. Kimia Pangan. ANDI OFFSET. Yogyakarta.
Redaksi Health Secret. 2012. Keajaiban Antioksidan Bayam. PT. Elex media Komputindo. Jakarta.
Riberio, D.O., Pinto, D.C., Lima, L.M.T.R., Volpato, N.M., Cabral, L.M. and Sousa, V.P. 2011. Chemical Stability Study of Vitamins Thiamine, Riboflavin,
Pyridoxine and Ascorbic Acid in Parental Nutrition for Neonatal Use.
Nutrition Journal, 10: 47-57.
Richana, N. 2012. Ubi Kayu & Ubi Jalar: Botani-Budidaya Teknologi Proses Teknologi Pacapanen. NUANSA. Bandung.
Rukmana, R. 2002. Bertanam Petsai dan Sawi. Kanisius. Yogyakarta
Setyaningsih, D., Apriyantono, A. dan Sari, M.P. 2010.Analisis Sensori untuk Industri Pangan dan Agro. IPB Pres : Yogyakarta.
Soedarya, A.P. 2009. Agribisnis Labu Siam. Pustaka Grafika. Bandung.
Sudarmadji, S., Bambang dan Suhardi. 1984. Analisa Bahan Makanan dan Pertanian. Liberti. Yogyakarta.
Sulihandari, H. 2013. Herbal Sayur & Buah Ajaib. Trans Idea Publishing. Yogyakarta.
Sunarjono, H. 2004. Bertanam Sawi dan Selada. Penebar Swadaya. Jakarta. _____. 2015. Bertanam 36 Jenis Sayur. Penebar Swadaya. Depok
Suparni dan Wulandari, A. 2012. Herbal Nusantara: 1001 Ramuan Tradisional Asli Indonesia. Rapha Publishing. Yogyakarta.
Suyutma. 2009. Diagram Warna Hunter (Kajian Pustaka). Jurnal Penelitian Ilmiah Teknologi Pertanian, Institut Pertanian Bogor. Hal 8-9.
Tonucci, L.H., and Von, J.H Elbe. 1992. Kinetics of The Formation of Zink
Complexes of Chlorophyll Derivatives. Journal Agriculture Food Chemistry.
40, 2341-2344.
Turkmen, S., Sari, F., Velioglu, S. 2005. The Effect of Cooking Methods on Total
Phenolics and Antioxidant Activity of Selected Green Vegetables. Food
Chemistry. 93, 713-718.
Yan, J.L., Yi, P.T., Yong, G.Z., Hui, D. and Andrew, S. Leaf chlorophyll readings
as an indicator for spinach yield and nutritional quality with different nitrogen fertilizer applications. J Plant Nutr 2006;29(7):1207–1217.
Yohannes, A., Zulhidayati and Netty, S. 2015. Pemeriksaan Residu Pestisida Prefenofos pada Selada (Lactuca Sativa. L) dengan Metode Kromatografi gas. Jurnal Sains Farmasi dan Klinis. Vol 1 no 2. ISSN:2442-5435.
Yuan, G., Sun, B., Yuan, J., and Wang, Q.M., 2009. Effect of Different Cooking
Methods Health-Promoting Coumpounds of Broccoli. Journal of Zhejiang
University Science B, 10, 580-588.
Vincent, E. and Yamaguchi. 1999. Sayuran Dunia 3 : Prinsip, Produksi dan Gizi. Bandung. ITB.
Wang, H., Provan, G.J and Halliwell. 2000. Tea Flavanoids: Their Function,
Utilization and Analysis. Journal of Food Science and Technology, 11, 152 –
160.
Williams, M.C. 1979. Food Fundamentals. John Wiley and Sons. New York. Toronto.
245 hal.
Winarsi, H. 2007. Antioksidan Alami dan Radikal Bebas Potensi dan Aplikasinya Dalam Kesehatan. Kanisius. Yogyakarta.
Xu, F., Zheng, Y., Yang, Z., Cao, S., Shao, X. and Wang, H. 2014. Domestic
Cooking Methods Affect The Nutritional Quality of red Cabbage. Food
Chemistry. Elsevier 162-167.
Zhang, D and Hamazu, Y. 2004. Phenolich, ascorbic acid, carotenoids and
antioxidant activity of broccoli and their changes during conventional and microwave cooking. Food Chemistry, 88, 503-509.
