DAFTAR PUSTAKA
Akinyele, I. O. And Akinlosotu, A. 1991. Effect of Soaking, Dehulling, and Fermentation on Oligosacharides and Nutrent Content of Cowpea (Vigna unguiculata). Di dalam Wang, N., Lewis, M. J., Brennan, J. G., and Westby, A. Effect of Processing Methods on Nutrients and Anti-nutritional Factors in Cowpea. J. Food Chem., 58 (1-2) : 59 - 68.
Almatsier, S. 2002. Prinsip Dasar Ilmu Gizi. PT Gramedia Pustaka Utama, Jakarta.
Anonim. 2004. Mengoreksi Pemberian Makanan Tambahan. www.kompas.com. (searching 30 Mei 2009).
______ . 2008. Jumlah Penduduk Miskin Turun. www.kompas.com. (searching 2 Juni 2009).
Apriyantono, A., Fardiaz, D., Puspitasari, N.L., dan Budijanto, S. 1989. Petunjuk Laboratorium Analisis Pangan. IPB-Press, Bogor.
[Balitkabi] Balai Penelitian Kacang-kacangan dan Umbi-umbian. 2008. Deskripsi Varietas Unggul Kacang-kacangan dan Umbi-umbian. Balitkabi, Malang.
[BSN] Badan standardisasi Nasional. 1992. SNI 01-2973-1992. BSN, Jakarta.
Daniel, A. R. 1978. Bakery Materials and Methods. Fourth Edition. Applied Science Publishers, London.
Davis, D. W., Oelke, E. A., Oplinger, E. S., Dolll, J. D., Hanson, C. V., and Putnam, D. H. 2003. Alternative Field Crops Manual Cowpea. Di dalam Kabas, O., Yilmaz, E., Ozmerzi, A., dan Akinci, I. Some Physical and Nutritional Properties of Cowpea Seed (Vigna sinensis L.). J. Food Eng., 79 : 1405 - 1409.
Departemen Kesehatan. 2004. Kecenderungan Masalah Gizi dan Tantangan di Masa Datang. Direktorat Jenderal Bina Kesehatan Masyarakat, Direktorat Gizi Masyarakat, Jakarta.
Dhopeswarkar, G. A. 1983. Nutrition and Brain Development. Plenum Press. New York, London.
Duhring, J. L. 1988. Gizi untul Kebutuhan Fisiologis Khusus. Gizi Selama Hamil. Nasoetion, A. H., Karyadi, D., Suharjo, Kusharto, C., Kusno, R., penerjemah. PT Gramedia Pustaka Utama, Jakarta.
Fellows, P.J. 2000. Food Processing Technology, Principle ans Practice. Second Edition. CRC Press, England.
FAO/WHO. 1973. Energy ang Protein Recuirements. FAO Nutr. Rep. Ser. 52. FAO of The United Nations. Rome.
Faridi, H. 1994. The Science of Cookie and Cracker Production. Chapman and Hall, New York.
Hanafi, A. 1999. Potensi Tepung Ubi Jalar Sebagai Bahan Substitusi Tepung Terigu Pada Proses Pembuatan Cookies yang Disuplementasi dengan Kacang Hijau. Skripsi. FATETA-IPB, Bogor.
Harris, R.S. dan Karmas, E. 1989. Evaluasi Gizi Pada Pengolahan Bahan Pangan. Terbitan Kedua. ITB, Bandung.
Haryanto, T. 1999. Ibu Hamil Tak harus Ngemil. www.balita-anda.com. (searching 18 Desember 2008).
Hubeis, M. 1984. Pengantar Pengolahan Tepung Serealia dan Biji-bijian Teknologi Pangan dan Gizi, Fateta IPB, Bogor.
Husain, E. 1993. Biskuit, Crackers, dan Cookies Pengenalan Tentang; Aspek Bahan Baku, Teknologi, dan Produksi. Makalah yang Disampaikan dalam Paket Seminar Industri Pangan. HIMITEPA-IPB, Bogor.
Hutching, J. B. 1999. Food Color and Appearance. Second Edition. Aspen Publisher Inc., Maryland.
Indrasti, D. 2004. Pemanfaatan Tepung Talas Belitung (Xanthosoma sagittifolium) dalam Pembuatan Cookies. Skripsi. Fateta IPB, Bogor. Jaffé, W. G. 1950. Protein Digestibility and Trypsin Inhibitor Activity of Legume
Seeds. Di Dalam Liener, I. E. Legume Toxins in Relation to Protein Digestibility- A Review. J. Food Sci. Vol. 41.
Kaplan, A. 1971. Element of Food Production and Baking. ITT Educational Services Inc., New York.
Kaptso, K. G., Njintang, Y.N., Komnek, A.E., Hounhouigan, J., Scher, J., and Mbofung, C.M.F. 2008. Physical Properties and Rehydration Kinetics of Two Varieties of Cowpea (Vigna unguiculata) and Bambara Groundnuts (Voandzeia subterranea) Seeds. J. Food Eng., 86 : 91 - 99.
Kurien. 1980. Milling of Pigeonpea. Proceeding of International Workshop of Pigeonpea. Vol. I. ICRISAT Center Patancheru, India. 15 – 19 Desember 1980.
[LIPI] Lembaga Ilmu Pengetahuan Indonesia. 2004. Prosiding Widyakarya Nasional Pangan dan Gizi VIII. Lembaga Ilmu Pengtahuan Indonesia. Jakarta.
Lopez, A. 1987. A Complete Course in Canning Bk. II and III (12th ed.). Di dalam
Afoakwa, E. O. and Yenyi, S. E. Application of Response Surface Methodology for Studiying the Influence of Soaking, Blanching and Sodium Hexamethaphosphate Salt Concentration on Some Biochemical and Physical Characteristics of Cowpeas (Vigna unguiculata) During Canning. J. Food Eng., 77 : 713 - 724.
Luh, B. S. and Liu, Y. K. 1980. Rice Fluor in Baking. Di dalam B. S Luh (ed.). Rice Production and Utilization . AVI Publishing Co. Wesport, Connecticut.
Manley, D. J. R. 1983. Technology of Biscuit, Crackers, and Cookies. Ellies Howard Ltd., London.
Manley, D. 2001. Biscuit, Cracker, Cookie Recipes for Industry. Woodhead Ltd. and CRC Press LLC.
Matthews, R. H. 1989. Legumes Chemistry, Technology, and Human Nutrition. Marcel Dekker Inc., New York.
Matz, S. A. dan Matz, T. D. 1978. Cookie and Cracker Technology. Second Edition. The Avi Publishing Compani Inc., USA.
Matz, S. A. 1984. Snack Food Technology. The AVI Publishing Co., Westport, Connecticut.
Matz, S. A. 1992. Bakery Technology and Engineering. Third Edition. Pan-Tech International Inc., Texas.
Meilgaard, M., Civille, G. V., dan Carr B. T. 1999. Sensory Evaluation Techniques. Third Edition. CRC Press, New York.
Muchtadi, D. 1989. Protein: Sumber dan Teknologi. PAU IPB, Bogor. Nadesul, H. 2005. Makanan Sehat untuk Ibu Hamil. Puspa swara, Jakarta.
Nishita, K. D. and Bean, M. M. 1982. Grinding Methods: Their Impact on Rice Fluor Properties. Cereal Chem., 59 (1) : 46 - 49.
Padhye, V. W. and Salunkhe, K. D. 1979. Extraction and Characterization of Rice Proteins. Di dalam Chang, K.C., Lee, C. C., dan Brown, G. Production and Nutritional Evaluation of High-Protein Rice Flour. J. Food Sci., 51 (2) : 464 - 467.
Primasari, A. 2006. Kajian Pemanfaatan Puree Waluh (Curcubita pepo Linn.) dalam Pembuatan Cookies. Skripsi. Fateta IPB, Bogor.
Rackis, J. J. 1966. Soybean Trypsin Inhibitor: Their Inactivation During Meal Production. Di dalam Wang, N., Lewis, M. J., Brennan, J. G., dan Westby, A. Effect of Processing Methods on Nutrients and Anti-nutritional Factors in Cowpea. J. Food Chem., 58 (1-2) : 59-68.
Saunders, R. M., Connor, M. A., Booth, A. N., Bioteoff, E. M.,dan Kohler, G. O. 1973. Measurement of digestibility of alfalfa protein concentrate by in vivo and in vitro methods. J. Nutr., 103 : 530.
Sitanggang, A. B. 2008. Pembuatan Prototipe Cookies dari Berbagai Bahan Sebagai Produk Alternatif Pangan Darurat. Skripsi. FATETA-IPB, Bogor.
Siwi, B. H. dan Damardjati, D. S. 1986. Perkembangan dan Kebijaksanaan Produksi Beras Nasional. Makalah disampaikan pada Konsultasi Tekniks Pengembangan Industri Pengolahan Beras Non Nasi, Jakarta.
Sizer, F. S. dan Whitney, E. N. 2000. Nutrition : Concepts and Controversies. Eight Edition. Wadsworth. Stamford.
Suharjo. 1990. Petunjuk Laboratorium Penilaian Gizi Masyarakat. PAU Pangan dan Gizi IPB, Bogor.
Sunaryo, E. 1985. Pengolahan Produk Serealia dan Biji-bijian. Jurusan Teknologi Pangan dan Gizi, Fateta IPB, Bogor.
Taiwo, K. A., Akanbi, C. T., and Ajibola, O. O. 1998. Regression Relationship for Soaking and Cooking Properties of Two Cowpea Varieties. J. Food Eng., 37 : 331 - 334.
USDA-SR 21. 2008. Nutrition Information of White Rice Flour. www.nutritiondata.com. (searching 18 Desember 2008).
USDA-SR 21. 2008. Nutrition Information of Short-grain White Rice. www.nutritiondata.com. (searching 25 Agustus 2009).
USDA-SR 21. 2008. Nutrition Information of Whole Egg. www.nutritiondata.com. (searching 25 Agustus 2009).
USDA-SR 21. 2008. Nutrition Information of Yellow Corn. www.nutritiondata.com. (searching 25 Agustus 2009).
Vasagam, K. P. Kumaraguru, Balasubramanian, T., and Venkatesan, R. 2006. Apparent Digestibility of differently Processed Grain legumes, Cowpea an Mung bean in Black Tiger Shrimp, Penaeus monodon Fabricius and Associated Histological Anomalies in Hepatopancreas and Midgut. J. Animal Feed and Tech., 132 : 250 - 266.
Whiteley, P. R. 1971. Biscuit Manufacture: Fundamentals of In-line Production. Applied Science Publishers Ltd., London.
Widyotomo, S. dan Sri, M. 2000. Alsin Produksi Lemak dan Bubuk Kakao. Pusat Penelitian Kopi dan Kakao, Proyek Kawasan Sentra Produksi, Dinas Perkebunan Daerah I, Sulawesi Tengah.
Winarno, F. G. 2002. Kimia Pangan dan Gizi. PT Gramedia Pustaka Utama, Jakarta.
