• Tidak ada hasil yang ditemukan

Baik BK, J Powers, dan LT Nguyen Extrusion of regular and waxy barley flours for production of expanded cereal. J Cer Chem 81 (1) :

N/A
N/A
Protected

Academic year: 2021

Membagikan "Baik BK, J Powers, dan LT Nguyen Extrusion of regular and waxy barley flours for production of expanded cereal. J Cer Chem 81 (1) :"

Copied!
6
0
0

Teks penuh

(1)

55 DAFTAR PUSTAKA

Ahza AB. 1996. Kondisi parameter operasional pada teknologi ekstrusi, bakery dan penggorengan. Makalah Pelatihan Produk-produk Olahan Ekstrusi, Bakery dan Frying, 2-3 Oktober 1989, Tambun, Bekasi.

Anderson RA, HF Conway, VF Pfeifer, dan EL Griffin. 1969. Gelatinization of corn grits by roll and extrusion cooking. J Cer Sci 14 : 4-12.

Anonima. 2010. Sereal sarapan. http://id.wikipedia.org/wiki/Sereal_sarapan.html. [9 November 2010].

Anonimb. 2010. Double screw ekstruder. http://plastics.com/extrusion-whatis-pg2.html. [24 Agustus 2010].

Anonimc. 2010. Rice bran oil - the world's healthiest oil. http://whatscookingamerica.net/Information/RiceBranOil.htm. [10 November 2010].

[AOAC] Association of Official Analytical Chemistry. 1995. Official Methods of Analysis of The Association of Official of Analytical Chemist. AOAC, Inc., Washington D. C.

[AOAC] Association of Official Analytical Chemistry. 1999. Official Methods of Analysis of The Association of Official of Analytical Chemist. AOAC, Inc., Washington D. C.

Apriani RN. 2009. Mempelajari Pengaruh Ukuran Partikel dan Kadar Air Tepung Jagung Serta Kecepatan Ulir Ekstruder terhadap Karakteristik Snack Ekstrusi. Skripsi. Fakultas Teknologi Pertanian, IPB, Bogor.

Apsari KW. 2006. Pengaruh Substitusi Pati Sagu terhadap Sifat Fisiko Kimia Produk Ekstrusi Berbasis Jagung. Skripsi. Fakultas Teknologi Pertanian, IPB, Bogor. Astawan M. 2009. Bekatul gizinya kaya betul. http://www.kompas.com/. [15

Februari 2010].

Astika ND. 2009. Stabilisasi Tepung Bekatul Melalui Metode Pengukusan dan Pengeringan Rak Serta Pendugaan Umur Simpannya. Skripsi. Fakultas Teknologi Pertanian, IPB, Bogor.

Azizah N, S Widowati, Misgiyarta, dan Nurlaela. 1999. Produksi protease dari Bacillus circulans 9b3 dan aplikasinya pada bekatul. Di dalam Moeljopawiro S, Purwadaria T, Herman M, Rukyani A, Sutrisno, dan Kasim H (Eds.). Prosiding Ekspose Hasil Penelitian Bioteknologi Pertanian. Badan Litbang Pertanian hlm 396-403.

[BPS] Badan Pusat Statistik. 2007. Produksi padi nasional. http://www.bsp.go.id/. [25 November 2010].

[BSN] Badan Standardisasi Nasional. 2000. Makanan ringan ekstrudat. Standar Nasional Indonesia 01-2886-2000, Jakarta.

Baianu IC. 1992. Basic aspect of food extrusion. Di dalam Baianu IC (ed). Physical Chemistry of Food Process: Principle, Techniques and Application. Textbook VNR Vol.1, NewYork.

(2)

56 Baik BK, J Powers, dan LT Nguyen. 2003. Extrusion of regular and waxy barley

flours for production of expanded cereal. J Cer Chem 81 (1) : 94-99. Barnes P dan T Galliard. 1991. Rancidity in cereal products. Lipid Tech 3: 23-28. Batisuti JP, RM Barros, dan JAG Areas. 1991. Optimization of extrusion cooking

process chickpea (Cicer arietinum L.) deffated flour by response surface methodology. J Food Sci. 56 : 1695-1698.

Berglund PT, Fastnaught CE, dan Holm ET. 1994. Physicochemical and sensory evaluation of extruded high-fiber barley cereals. J Cer Chem. 71 (1) : 91-95. Bhattacharva M dan M Padmanabhan. 1992. Extrusion processing: texture and

rheology. Di dalam Hui YH (ed). Encyclopedia of Food Science and Technology. John Willey & Sons Inc., Toronto, Chichester, Brisbane, Singapore.

Budijanto S, Sukarno, dan B Kosbiantoro. 2010. Inaktivasi enzim lipase untuk stabilisasi bekatul (maksimum FFA 5%) 4 varietas padi sebagai bahan ingredient pangan fungsional yang dapat disimpan 6 bulan. Laporan Penelitian KKP3T. LPPM-IPB, Bogor.

Cahyono U. 1999. Karakteristik Mutu Fisiko-Kimia dan Organoleptik Produk Sereal Sarapan dengan Teknologi Ekstrusi Ulir Tunggal dari Hasil Samping Penggilingan Padi (Menir dan Bekatul). Skripsi. Fakultas Teknologi Pertanian, IPB, Bogor.

Camire ME. 2001. Extrusion and nutritional quality. Di dalam Guy R (ed). Extrusion Cooking Tehnologies and Application. CRC Press, Boca Raton, USA.

Champagne ET, RJ Hron, dan G Abraham. 1992. Utilizing ethanol to produce stabilized brown rice product. JAOCS 69 (3) : 205 -208

Champagne ET. 1994. Rice Chemistry and Technology. American Association of Cereal Chemist. Inc, St. Paul.

Chang YK, FM Bustos, TS Park dan JL Kokini. 1999. The influence of specific mechanical energy on cornmeal measured by an on-line system during twin-screw extrution. Braz J Chem Eng 16 (3), September 1999, Sao Paulo.

Colonna P, JL Doublier, JP Melcion, De Monredon, dan C Mercier. 1984. Extrusion cooking and drum drying of wheat starch physical and macromolecular modifications. J Cer Chem 61 (6) : 538-543.

Da Silva MA, S Cristina, dan RA Edna. 2006. Prevention of hidrolytic rancidity in rice bran. J Food Eng 75 : 487- 491.

Damardjati DS, BAS Santoso, dan SJ Munarso. 1988. Struktur, komposisi, dan nilai gizi jagung. Di dalam Balai Penelitian dan Pengembangan Pertanian, Bogor. Damardjati DS, BA Santosa, J Munarso. 1990. Studi kelayakan dan rekomendasi

teknologi pabrik pengolahan bekatul. Laporan Akhir. Balai Penelitian Tanaman Pangan Sukamandi, Subang.

Dickerson GW. 2003. Speciality Corns. Guide H-232. Extension Horticulture Specialist. Coorperative Extension Service College of Agriculture and Home Economics.

(3)

57 Ding Q-B, P Ainsworth, G Tucker, dan H Marson. 2004. The effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice-based expanded snacks. J Food Eng. 66 : 283-289

Eastman J, F Orthoefer, dan S Solorio. 2001. Using extrusion to create breakfast cereal products. J Cer Foods World 40 (1) : 469-471.

El-Dash AA, R Gonzales, dan C Marcia. 1982. Response surface methodology in the control of thermoplastic extrusion of starch. Di dalam Jowitt R (ed). Extrusion cooking technology. J Food Eng 2 (1) : 2-4.

Faubion JM dan RC Hoseney. 1982. High temperature short time extrusion cooking of wheat and flour ii: effect of moisture and flour type on extrudate properties. J Cer Chem 59 (6) : 329.

Fennema OR. 1985. Food Chemistry. Marcel Dekker Inc., New York.

Goftman FD dan Bergman C. 2003. Phenolics in rice: genetic variation, chemical characterization and antiradical efficiency. http://www. scisoc.org /aacc/meeting/2002/abstracts/. American Association of Cereal Chemistry, St. Paul.

Gomez MH dan Aguilera JM. 1983. Change in starch fraction during extrusion cookers. J Food Sci 48 : 378-381.

Guy R. 2001. Extrusion Cooking Technologies and Applications. Woohead Publishing Limited Cambridge England. CRC Press, Boca Raton Boston. New York, Washington DC.

Harianto. 1996. Proses Pengawetan Bekatul Secara Ekstrusi. Skripsi. Fakultas Teknologi Pertanian, IPB, Bogor.

Hariyadi P. 1996. Pengenalan peralatan proses ekstrusi, bakery, dan penggorengan. Makalah Pelatihan Produk-Produk Olahan Ekstrusi, Bakery, dan Frying. 2-3 Oktober 1996, Tambun, Bekasi.

Hariyadi P. 2006. Variasi produk ekstrusi. Food Review 1 (7) : 23-27.

Harper JM. 1981. Extrusion of Food Vol II. CRC Press Inc., Boca Raton, Florida. Helal AM. 2005. Rice Bran in Egypt. Kaha for Environmental and Agricultural

Projects, Kairo.

Hermanianto J, R Syarief dan Z Wulandari. 2000. Analisis sifat fisikokimia produk ekstrusi hasil samping penggilingan padi (menir dan bekatul). J Teknologi dan Industri Pangan XI (1) : 5-10.

Hidayah TN, D Mangunwidjaja, TC Sunarti. dan Sutrisno. 2005. Pengaruh suhu proses ekstrusi dan campuran ubi jalar merah (Ipomoea batatas L) dengan kacang bogor (Voandzeia subterranean L thouars) terhadap beberapa karakteristik fisik ekstrudat. J Tek Pang 6 (2) : 121-130.

Holay SH dan JM Harper. 1982. Influence of the extrusion shear environment on plant protein texturization. J Food Sci 47 : 1869.

(4)

58 Hollingsworth P. 1996. Sensory testing and the language of the consumer : deciphering the difference between what consumer say and what they mean is key to success in sensory evaluation. J Food Tech 2 : 65-69.

Holm J, I Lundquist, I Bjorck, AC Eliasson dan NG Asp. 1988. Degree of starch gelatinization, digestion rate of starch in vitro, and metabolic response in rats. American J Clinical Nutri. 47 : 1010-1016.

Hongtrakul K, RD Goodband, KC Behnke, JL Nelssen, MD Tokach, JR Bergstrom, WB Nessmith Jr, dan IH Kim. 1997. Effects of starch gelatinization on weanling pig performance. http://krex.k-state.edu/dspace/bitstream/2097/2787 /1/Swine97pg79-81.pdf. [10 November 2010].

Hoseney RC. 1998. Principles of Cereal Science and Techonolgy Second Edition. American Association of Cereal Chemists Inc., St.Paul, Minnesota, USA. Hui YH. 1996. Bailey’s Industrial Oil & Fat Products. John Willey & Sons inc.

United Stats of America.

Jamin FF dan RA Flores. 1998. Effect of additional separation and grinding on the chemical and physical properties of selected corn drymilled streams. J Cer Chem 75 : 166-170.

Kahlon TS, FI Chow, dan RN Sayre. 1994. Cholesterol-lowering properties of rice bran. J Cer Food World 39 (2) : 99-102.

Lakkakula NR, M Lima, dan T Walker. 2003. Rice bran stabilization and rice bran oil extraction using ohmic heating. Bioresource Tech 92 : 157–161.

Linko PP, P Colonna, dan C Mercier. 1981. HTST extrusion cooking. Di dalam Pomeranz Y (ed). Advance in Cereal Science and Technology. The Avi AACC Inc., St. Paul, Minnesota.

Luh S. 1991. Rice Production and Utilition. The Avi Publ. Co. Westport, Connecticut.

Ma’arif MS dan H Tanjung. 2003. Teknik-Teknik Kuantitatif Untuk Manajemen. Grasindo, Jakarta.

Melianawati A. 1998. Karakteristik Produk Ekstrusi Campuran Menir Beras-Tepung Pisang-Kedelai Olahan. Skripsi. Fakultas Teknologi Pertanian, IPB, Bogor. Miller RC. 1993. A primer on cooking ekstruders. Buletin Sustain Notes 5 (3).

Miller RC. 1995. Raw material types and finished products characteristics. Di dalam snack food and breakfast cereal training program. Prosiding Pelatihan. IUC for Food and Nutrition, IPB, Bogor.

Muchtadi D. 2000. Sayuran, Sumber Serat Dan Antioksidan : Mencegah Penyakit Degeneratif. Fakultas Teknologi Pertanian, IPB. Bogor.

Muchtadi TR, Purwiyatno, dan A Basuki. 1988. Teknologi Pemasakan Ekstrusi. LSI Institut Pertanian Bogor, Bogor.

Muchtadi TR dan Sugiyono. 1989. Petunjuk Laboratorium Ilmu Pengetahuan Bahan Pangan. Pusat Antar Universitas, IPB, Bogor.

(5)

59 Muliany E. 2005. Sereal Sarapan Siap Saji Multi-Mix Jagung-Talas-Bungkil

Kedelai-Wheat Germ-Bran sebagai Sumber Prebiotik Kaya Gizi. Skripsi. Fakultas Teknologi Pertanian, IPB, Bogor.

Orthoefer FT. 2001. Rice bran oil. Di dalam Champagne ET (ed). Rice Chemistry and Technology 3th edition. American Association of Cereal Chemist Inc., St. Paul.

Polina. 1995. Studi Pembuatan Produk Ekstrusi dari Campuran Jagung, Sorgum dan Kacang Hijau. Skripsi. Fakultas Teknologi Pertanian, IPB, Bogor.

Pontoh J. 1986. Mempelajari Pembuatan dan Sifat Fisikokimia Makanan Ekstrusi Sorgum dan Kacang Hijau. Tesis. Fakultas Pasca Sarjana, IPB, Bogor.

Ramezanzadeh FM, RM Rao, M Windhauser, W Prinyawiwatkul, R Tulley, dan WE Marshall. 1999. Prevention of hydrolytic rancidityin rice bran during storage. J Agri Food Chem 47 : 3050-3052.

Riaz MN. 2001. Selecting the right extruder. Di dalam Guy R (ed). Extrusion Cooking, Cambridge, Woodhead Publishing Ltd hlm 29–50.

Rosmimik S, Widowati E, Siregar dan Damardjati DS. 1998. Skrining mikroba proteolitik dalam inaktivasi lipase pada bekatul. Di dalam Moeljopawiro S, Machmud M, Gunarto L, Mariska I, dan Kasim H (Eds). Prosiding Temu Ilmiah Bioteknologi Pertanian hlm 43-48.

Rzedzicki Z, A Sobota, dan P Zarzycki. 2004. Influence of pea hulls on the twin screw extrusion-cooking process of cereal mixtures and the physical properties of the extrudate. Int Agrophysics 18 : 73-81.

Satiarini B. 2006. Kajian Produksi dan Profitabilitas Pembuatan Susu Jagung. Skripsi. Fakultas Teknologi Pertanian, IPB, Bogor.

Shukla. 1995. Factors affecting extrusion and product quality. Di dalam Snack Food Breakfast Cereal Extrusion Training Program. July 11-13 1995. IUC for Food and Nutrition, IPB, Bogor.

Siller ADCP. 2006. In vitro starch digestibility and estimated glycemic index of sorghum products. Thesis. Master of Science, Texas A&M University. Texas. Singh B, KS Sekhon, dan N Singh. 2005. Effects of moisture, temperature and level

of pea grits on extrusion behavior and product characteristics of rice. Food Chem. 100 : 198-202.

Smith OB. 1981. Extrusion cooking of cereal and fortified foods. Makalah Proceeding Extruder Technology. Eight ASEAN Workshop, 14-25 Januari 1980, Bangkok.

Suprapto. 1998. Bertanam Jagung. Cetakan ke-18. Penebar Swadaya, Jakarta.

Syamsir E. 2008. Resistant starch untuk produk bakery. http://foodreview.biz/. [10 November 2010].

Tao J, RM Rao, dan JA Liuzzo. 1993. Thermal efficiencies of conventional and microwave heat stabilization of rice bran. Louisiana Agric 36 (3) : 15.

(6)

60 Tester RF. 2004. Non-starch polysaccharide interactions with starch during gelatinisasion. http://ift.confex.com/ift/2004.techprogram/session_2940.htm [9 November 2010]

Tribelhorn RE. 1991. Breakfast cereal. Di dalam Lorenz KJ dan K Kulp (ed). Handbook of Cereal Science and Technology. Marcel Dekker Inc., New York, Basel, Hong Kong.

Tripalo B, JD Zek, B Ci, D Semenski, N Drvar, dan M Ukrainczyk. 2006. Effect of twin-screw extrusion parameters on mechanical hardness of direct-expanded extrudates. J Sadhana 31(5) : 527-536.

Ubaidillah F. 2010. Optimasi Proses Stabilisasi Bekatul Menggunakan Ekstruder Ulir Ganda Tanpa Dye. Thesis. Sekolah Pasca Sarjana, IPB. Bogor

Wang SS. 1997. Gelatinization and melting of starch and tribochemistry in extrusion starch. J Cer Chem 45 : 388-390.

Winarno FG. 2002. Kimia Pangan dan Gizi. PT Gramedia Pustaka Utama. Jakarta Wooton M, D Weeden dan N Munk. 1971. A rapid method for the estimation of

strach gelatinitation in prcessed food. J Food Tech : 612-615.

Wulandari Z. 1997. Analisa Sifat Fisiko Kimia dan Finansial Produk Ekstrusi Hasil Samping Penggilingan Padi (Menir dan Bekatul). Skripsi. Fakultas Teknologi Pertanian, IPB, Bogor.

Referensi

Dokumen terkait

Pukulan servis begitu menentukan langkah selanjutnya dalam permainan. Bagi anak SD untuk memukul shuttlecock sampai ke kotak belakang apalagi mendekati garis tengah

Penelitian ini bertujuan untuk mengenal budaya Pakpak melalui penelitian tentang nyanyian odong-odong yang masih ada di Desa Kuta Ujung Kecamatan Sitelu Tali Urang

Menurut Gillin And Gillin (Martono, 2012) perubahan sosial merupakan suatu variasi dari cara hidup dalam suatu lingkungan masyarakat. Perubahan tersebut bisa saja

Judul: “Pengaruh Leverage dan Profitabilitas Terhadap Nilai Perusahaan Dengan Ukuran Perusahaan Sebagai Variabel Pemoderasi Studi Pada Perusahaan Yang Terdaftar di Jakarta Islamic

Hasil pengujian diperoleh kesimpulan bahwa untuk hipotesis Pengendalian Perilaku berpengaruh positif terhadap kinerja manajerial telah terbukti kebenarannya sedangkan,

Dapat memberikan pengetahuan seberapa penting sumber daya manusia, pemanfaatan teknologi informasi, dan peranan pengendalian internal akuntansi terhadap ketepatwaktuan

_______. Pedoman Tata Tulis Usulan Penelitian dan Tesis. Program Pasca Sarjana. Analisa SWOT Teknik Membedah Kasus Bisnis. Pt Gramedia Pustaka Utama. Manajemen Strategik

permukiman dan pembangunan infrastruktur bidang Cipta Karya pada kawasan prioritas