DAFTAR PUSTAKA
Anonim. 1991. Food Starch: Modified. In Food Additives Permitted in Food for Human Consumption US Code of Federal Regulation. Washingtin DC. US Govt. Printing Office.
Adebowale, K. O., B. I. Olu-Owolabi, E. K. Olawumi, dan O. S. lawal. 2005. Functional Properties of Native, Physically, and Chemically Modified Breadfruit (Artocarpus artilis) Starch. Industrial crops and Products. 21:343-351.
Antarlina, S. S., I. Noor, dan S. Umar. 2008. Karakteristik Fisik Dan Kimia Buah Eksotik Lahan Rawa Serta Potensi Pemanfaatannya Sebagai Pangan. Balai Penelitian Pertanian Lahan Rawa Banjarbaru. http://balittra.litbang. deptan.go.id/eksotik/Monograf%20-%208.pdf. diakses pada: 18 Mei 2014 12:06.
Ariani, E. 2008. Pemanfaatan Pati dari Limbah Biji Durian (Durio zibethinus L.) Sebagai Alternatif Bahan Bioplastik. http://media.unpad.ac.id /thesis/260110/2008/260110080141_a_9332.pdf. diakses pada: 18 Mei 2014 11:47.
Bae, C. H., M. S. Park, G. E. Ji, and H. D. Park. 2012. Effects of Phophorylated Cross-Linked Resistant Corn Starch on The Intestinal Microflora and Short Chain Fatty Acid Formation During in vitro Human Fecal Batch Culture. Food science and biotechnology 22 (6): 1649-1654.
Bello-Perez, L. A., S. L. Rodriguez-Ambriz, M. M. Sanchez-Rivera, dan E. Agama-Acevedo. 2010. Starch Macromolecular Structure. In Bertolini, A. C. (Ed). Starches: Characterization, Properties, and Applications (p 33-58). London. CRC press.
Bertolini, A. C. 2010. Starch: Characterization, Properties, and Applications. London. CRC press.
Biliaderis, C. G., 2009. Structural Transitions and Related Physical Properties of Starch. In BeMiller, J. (Ed). Starch: Chemistry and Technology (p 293-372). London. Academic press.
Blaszczak, W., E. Bidzinska, K. Dyrek, J. Fornal, M. Michalec, dan E. Wenda. 2011. Effect of Phosphorylation and Pretretment with High Hydrostatic Pressure on Radical Prosesses in Maize Starches with Different Amylose Contents. Carbohydrate polimer 85: 86-96.
Blennow, A., A. M. Bay-Smidt, C. E. Olsen, dan B. L. Moller. 2000. The Distribution of Covalently Bound Phosphate in The Starch Granule in Relation to Starch Crystallinity. International Journal of Biological Macromolecules 27: 211-218.
Brown, M. J., 1997. Durio: A Bibliographic Review. International Plant Genetic Resourches Institute. India. http://www.bioversityinternational.org /uploads/tx_news/Durio_654.pdf. diakses pada: 22 Mei 2014 22:33.
Chung, H. J., K. S. Woo, dan S. T. Lim. 2004. Glass Transition and Enthalpy Relaxation of Crosslinked Corn Starch. Carbohydrate Polymers 55: 9-15. Colona, P. dan A. Buleon. 2010. Thermal Transitions of Starches. In Bertolini, A.
C. (Ed). Starches: Characterization, Properties, and Applications (p 71-102). London. CRC press.
Deetae, P., S. Shobsngob, W. Varanyanond, P. Chinachoti, O. Naivikul, dan S. Varavinit. 2008. Preparation, Pasting Properties, and Freeze–Thaw Stability of Dual Modified Crosslink-Phosphorylated Rice Starch. Carbohydrate Polymers 73: 351–358.
Djaeni, M. dan A. Prasetyaningrum. 2010. Kelayakan Biji Durian sebagai Bahan Pangan Alternatif: Aspek Nutrisi dan Tekno Ekonomi. Riptek 4(11): 37-45.
Dutta, H., S. K. Paul, D. Kalita, dan C. L. Mahantha. 2011. Effect of Acid Concentration and Treatment Time on Acid-alcohol Modified Jackfruit Seed Starch Properties. Food Chemistry 128: 284-291.
Huang, J., L. Zhao, H. Huai, E. Li, F. Zhang, dan C. Wei. 2015. Structural and Functional Properties of Starches from Wild Trapa quadrispinosa, japonica, mammillifera, and incisa. Food Hydrocolloids 48: 117-126. Huber, K. C. dan J. N. BeMiller. 2001. Location of Sites of Reaction within Starch
Granules. Cereal Chemistry 78: 303-325.
Huber, K. C. dan J. N. BeMiller. 2010. Modified Starch: Chemistry and Properties. In Bertolini, A. C. (Ed). Starches: Characterization, Properties, and Applications (p 145-204). London. CRC press.
Jane, J. 2009. Structural features of Starch Granules II. In BeMiller, J. (Ed). Starch: Chemistry and Technology (p 193-236). London. Academic press. Jangtap, U. B. dan V. A. Bapat. 2010. Artocarpus: A Review of Its traditional
Uses, Phytochemistry and Pharmacology. Journal of Ethnopharmacology 129: 142-166.
Jufri, M., R. Dewi, A. Ridwan, dan Firli. 2006. Studi kemampuan Pati Biji Durian sebagai Bahan pengikat dalam Tablet Ketoprofen secara Granulasi Basah. Majalah Ilmu kefarmasian 3(2): 78-86.
Kaur, L., J. Singh, dan N. Singh. 2005. Effect of Crosslinking on some Properties of Potato Starches. Journal of Food and Agriculture.
Kittipongpatana, O. S. dan N. Kittipongpatana. 2011. Preparation and Physicochemical Properties of Modified Jackfruit Starch. Food Science and Technology 44: 1766-1773.
Koo, S. H., K. Y. Lee., dan H. G. Lee. 2010. Effect of Crosslinking on The Physicochemical and Physiological properties of Corn Starch. Food Hydrocolloids 24: 619-625.
Lee, H. L., dan B. Yoo. 2011. Effect of Hydroxypropylation on Physical and Rheologycal Properties of Sweet Potato Starch. Food science and technology 44: 765-770.
Lim, S. dan P.A. Seib. 1993. Preparation and Pasting Properties of Wheat and Corn Starch Phosphates
.
Cereal Chem. 70(2):137-144.Limberger, V. M., F. B. Brum, L. D. Patias, A. P. Daniel, C. G. Comarela, T. Emanuelli, dan L. P. Da-Silva. 2011. Modified Broken Rice Starch as Fat Substitute in Sausages. Scienc. Technol. Aliment. 31(3):789-792.
Madruga, M. S., F. S. M. de Albuquerque, I. R. A. Silva, D. S. do Amaral, M. Magnani, dan V. Q. Neto. 2014. Chemical, Morphological and Functional Properties of Brazilian Jackfruit (Artocarpus heterophyllus L.) Seed Starch. Food Chemistry 143: 440-445.
Martin, C.P. 2012. Cross-Linking of Wheat Starch Improves The Crispness of Deep-Fried Battered Food . Food Hydrocolloids 28: 53-58.
Medikasari, S. Nurjanah, N. Yuliana, dan N. Lintang CS. 2009. Sifat Amilografi Pasta Pati Sukun Termodifikasi menggunakan Sodium Tripolipospat. Jurnal teknologi dan industri hasil pertanian. 14(2).
Mi, J., Y. Liang, Y. Lu, C. Tan, dan B. Cui. 2014. Influence of Acetylated potato Starch on the Properties of Dumpling Wrapper. Industrial Crops and product. 56:113-117.
Miller, J. B., dan R. Whistier. 2009. Starch: Chemistry and Technology. London. Academic press.
Muhammad, K., F. Hussin, Y. C. Man, H. M. Ghazali, dan J. F. Kennedy. 2000. Effect of pH on Phosphorylation of Sagoo Starch. Carbohydrate Polymer 42: 85-90.
Perez, S., P. M. Baldwin, dan D. J. gallant. 2009. Structural Features of Starch Granules I. In BeMiller, J. (Ed). Starch: Chemistry and Technology (p 149-192). London. Academic press.
Polnaya, F. J., Haryadi, D. W. Marseno, M. N. Cahyanto. 2013. Effects of phosphorylation and crosslinking on the pasting properties and molecular structure of sagoo starch. International food research journal 20(4):1609-1615.
Praseptiangga, D. 2003. Isolasi dan Karakterisasi Pati Biji Durian (Durio zibenthinus, Murr) untuk Pembuatan Biodegradable Film. Skripsi. Yogyakarta. Universitas Gadjah Mada.
Rengsutthi, K., dan S. Charoenrein. 2011. Physico-chemical Properties of Jackfruit Seed Starch (Artocarpus heterophyllus L.)and Its Application as a Thickener and Stabilizer in Chilli Sauce. Food Science and Technology 44: 1309-1313.
Santoso, P. J. 2012. Lai, durian berwarna daging atraktif. Balai Penelitian Tanaman Buah Tropika. http://balitbu.litbang.pertanian.go.id/ind /index.php/berita-mainmenu-26/13-info-aktual/354-lai. diakses tanggal: 14 Agustus 2014 15:24.
Singh, J., L. Kaur, dan O. J. McCarthy. 2007. A Review: Factors Influencing the Physico-chemical, Morphological, Thermal, and Rheological properties of Some Chemically Modified Starches for Food Applications. Food Hydrocolloids 21: 1-22.
Singh, S., N. Singh, N. Isono, dan T. Noda. 2010. Relationship of Granule Size Distribution and Amylopectin Structure with Pasting, Thermal, and retrogradation Properties in Wheat Starch. Journal of Agricultural and Food Chemistry 58: 1180-1188.
Singh, A. V., dan L. K. Nath. 2012. Synthesis and Evaluation of Physicochemical Properties of Crosslinked Sagoo Starch. International Journal of Biological Macromolecules 50: 14-18.
Soebagio, B., Sriwidodo, dan A. Aditya S. 2009. Pengujian Sifat Fisikokimia Pati Biji Durian dan Modifikasi secara Hidrolisis Asam. http://pustaka.unpad.ac.id/wp-content/uploads/2009/04 /pengujian_sifat_ fisikokimia_pati_biji_durian.pdf. diakses pada: 18 Mei 2014 11:42.
Suharyanta. 1994. Variasi Cara Ekstraksi dan Sifat-sifat Tepung Biji Alpukat yang Dihasilkan. Skripsi. Yogyakarta. Universitas Gadjah mada.
Tongdang, T. 2008. Some properties of starch Extracted from Three Thai Aromatic Fruit Seeds. Starch/Starke 60: 199-207.
Tulyathan, V., K. Tananuwong, P. Songjinda, dan N. Jaiboon. 2002. Some Physico-chemical Properties of Jackfruit (Artocarpus heterophyllus Lam) Seed Flour and Starch. Science asia 28: 37-41.
Vearisa, D. M., D. Rosyidi, dan E. S. Widyastuti. 2013. Pengaruh Penambahan Pati Biji Durian Terhadap Kualitas Fisik Nugget Ayam. http://fapet.ub.ac.id/wp-content/uploads/2013/04/Pengaruh-Penambahan-Pati-Biji-Durian-Terhadap-Kualitas-Fisik-Nugget-Ayam.pdf. diakses pada: 18 Mei 2014 11:54.
Wattanachant, S., Muhammad S. K. S., Hashim D. M., dan Rahman R. A. 2002. Characterization of Hydroxypropylated Crosslinked Sago Starch as Compared to Commercial Modified Starches. Songklanakarin Jurnal Science Technonogy 24: 439-450.
Winarno, F.G. 2004. Kimia Pangan dan Gizi. PT Gramedia, Jakarta.
Wongsangonsup, R., T. Pujchakarn, S. Jitrakbumrung, W. Chaiwat, A. Fuongfuchat, S. Varavinit, S. Dangtip, dan M. Suphantharika. 2014. Effect of Crosslinking on Physicochemical Properties of Tapioca Starch and Its Application in Soup Product. Carbohydrate Polymer 101: 656-665.
Yoneya, T., K. Ishibashi, K. Hironaka, dan K. Yamamoto. 2003. Influence of Crosslinked Potato Starch Treated with POCl3 on DSC Rheological Properties and Granule Size. Carbohydrate Polymer 53: 447-457.
Zabidi, M. A., 2008. Effects of Partial Substitution of Wheat Flour with Chempedak (Artocarpus integer) Seed Flour on The Physicochemical, Organoleptic and Microbiological Attributes of The Bread. http://eprints.usm.my/10168/1/EFFECTS_OF_PARTIAL_SUBSTITUTIO N_OF_WHEAT_FLOUR_WITH_CHEMPEDAK_%28Artocarpus_intege r%29_SEED_FLOUR_ON_THE_PHYSICOCHEMICAL,_ORGANOLE PTIC_AND_MICROBIOLOGICAL_ATTRIBUTES_OF_THE_BREAD. pdf. Diakses pada: 30 Agustus 2014.
Zabidi, M. A., dan N. A. A. Aziz. 2009. In vitro Starch Hydrolysis and Estimated Glycaemic Index of Bread Substituted with Different Percentage of Chempedak (Artocarpus integer) Seed Flour. Food chemistry 117: 64-68. Zang, J. dan W. Wang. 2009. Optimization of Reaction Conditions of resistant
Canna edulis Kerr Starch Phosphorylation and Its Structural Characterization. Industrial Corps and Products 30:105-113.
Ziobro, R., J. Korus, M. Witczak, dan L. Jusczak. 2012. Influence of Modified Starches on Properties of Gluten-free Dough and Bread Part II: Quality and Staling of Gluten-free Bread. Food Hydrocolloids 29: 68-74.
