52 DAFTAR PUSTAKA
Abdulsalam, Maria dan Albert Daniel. 2002. Diagnosis, Pengobatan dan Pencegahan Anemia Defisiensi Besi. Sari Pediatri 4(2): 74 – 77.
Acumedia. 2017. Tryptone Bile X-Glucuronide (TBX) Medium. Diakses dari https://foodsafety.neogen.com/pdf/acumedia_pi/7692_pi.pdf pada tanggal 12 September 2019.
Alif, H. N. 2018. Pengaruh Pemberian Zat Besi (NaFeEDTA) Terhadap Pertumbuhan Bakteri Koliform pada Tempe Kedelai dengan Metode Hitungan Angka Paling Mungkin (APM). Doctoral dissertation, Universitas Gadjah Mada.
Allen, Lindsay., Benoist B.D., Dary O., Hurrel R. 2006. Guidelines on Food Fortification with Micronutrient. World Health Organization.
Almatsier, Sunita. 2010. Prinsip Dasar Ilmu Gizi. Jakarta: PT Gramedia Pustaka Utama.
Amalia, R., Yuliana, R., & Kumoro, A. C. 2013. Studi Pengaruh Proses Perendaman dan Perebusan Terhadap Kandungan Kalsium Oksalat pada Umbi Senthe (Alocasia macrorrhiza (L) Schott). Journal Teknologi Kimia dan Industri, 2(2): 17-23.
Andrews, S., Norton, I., Salunkhe, A. S., Goodluck, H., Aly, W. S., Mourad -Agha, H., & Cornelis, P. 2013. Control of Iron Metabolism in Bacteria. In Metallomics and The Cell (pp. 203-239). Springer, Dordrecht.
Andrews, S. C., Robinson, A. K., & Rodriguez-Quiñones, F. 2003. Bacterial Iron Homeostasis. FEMS Microbiology Reviews, 27(2-3): 215-237.
Arya, M., Shergill, I. S., Williamson, M., Gommersall, L., Arya, N., & Patel, H. R.
2005. Basic Principles of Real-Time Quantitative PCR. Expert review of molecular diagnostics, 5(2): 209-219.
Astuti, M., Meliala, A., Dalais, F. S., & Wahlqvist, M. L. 2000. Temep, A Nutritious and Healthy Food from Indonesia. Asia Pacific Journal of Clinical Nutrition, 9(4): 322-325.
Astuti, Rahayu et al. 2012. Analisis Zat Gizi Tempe Fortifikasi Zat Besi
Berdasarkan Pemasakan. Seminar Hasil-Hasil Penelitian, ISBN : 978- 602-18809-0.
Astuti, dkk, 2013. Kadar Tembaga (Cu) dan Seng (Zn) Tikus Sprague Dewley
Anemia Defisiensi Besi yang Mendapat Suplementasi Tempe Terfortifikasi Zat Besi dan Vitamin A. Prosiding Seminar Nasional 2013 Menuju Masyarakat Madani dan Lestari.
Astuti, dkk. 2014. Komposisi Zat Gizi Tempe yang Difortifikasi Zat Besi dan Vitamin A pada Tempe Mentah dan Matang. AGRITECH 34(2).
Badan POM RI. 2008. Pengujian Mikrobiologi Pangan.
Badan Standardisasi Nasional. 2012. Tempe: Persembahan Indonesia Untuk Dunia.
Badan Standardisasi Nasional. 2015. Tempe Kedelai. Diakses dari http://www.forumtempe.org/images/resep/8625_SNI%203144-2015.pdf pada tanggal 12 September 2019.
Baltussen, R., Knai, C., & Sharan, M. 2004. Iron Fortification and Iron Supplementation are Cost-Effective Interventions to Reduce Iron Deficiency in Four Subregions of The World. The Journal of nutrition 134(10): 2678-2684.
Bambang, A. G. 2014. Analisis Cemaran Bakteri Coliform dan Identifikasi Escherichia coli pada Air Isi Ulang dari Depot di Kota Manado. Pharmacon 3(3).
Baylis, C., Uyttendaele, M., Joosten, H., & Davies, A. 2011. The Enterobacteriaceae and Their Significance to The Food Industry. International Life Sciences Institute Europe (ILSI Europe).
Ben-David, A., & Davidson, C. E. 2014. Estimation Method for Serial Dilution Experiments. Journal of Microbiological Methods. Vol. 107: 214-221.
Bothwell, Thomas H. & MacPhail, Patrick. 1992. Prevention of Iron Deficiency by Food Fortification. Diakses dari https://www.nestlenutrition- institute.org/docs/default-source/global-dcoument-
library/publications/secured/d62eb8c03e098d676ddc59199607887e.pdf?
sfvrsn=0 pada tanggal 12 September 2019.
Brown, J. S., & Holden, D. W. 2002. Iron Acquisition By Gram-Positive Bacterial Pathogens. Microbes and Infection, 4(11) : 1149-1156.
Buckle, K.A et al. 2010. Ilmu Pangan. Jakarta: Penerbit Universitas Indonesia.
Campbell, J. W., Watson, A., Watson, C. I. N. D. Y., Ball, H., & Pirkle, R. I. C. H.
A. R. D. 2011. Escherichia coli, Other Coliform and Environmental Chemoheteroytophic Bacteria in Isolated Water Pools from Six Caves in
Northern Alabama and Northwestern Georgia. Journal of Cave and Karst Studies, 73(2): 75-82.
Carpenter, C., & Payne, S. M. 2014. Regulation of Iron Transport Systems in Enterobacteriaceae in Response to Oxygen and Iron Availability. Journal of Inorganic Chemistry, 133: 110-117.
Chakraborty, R., Braun, V., Hantke, K., & Cornelis, P. (Eds.). 2013. Iron Uptake in Bacteria with Emphasis on E. coli and Pseudomonas. Springer Science
& Business Media.
Cuma, D. F. 2018. Microencapsulation Using Alginate Systems: Spray
Coagulation Versus Superhydrophobic Surfaces Approach. Doctoral dissertation.
Condalab. 2019. Isolation and Identification Media. Diakses dari http://separations.co.za/wp-content/uploads/2016/04/CONDA-Media- Poster1.pdf pada tanggal 12 Desember 2019.
Corredig, Milena., Dalgleish D.G. 1996. Effect of Temperature and Ph on The Interactions of Whey Proteins with Casein Micelles in Skim Milk. Food Reseach International 29(1): 49-55.
Darlan, Azhar. 2012. Fortifikasi dan Ketersediaan Zat Besi pada Bahan Pangan Berbasis Kedelai Dengan Menggunakan Fortifikan FeSO4.7H2O Campuran FeSO4.7H2O + Na2H2EDTA.2H2O Dan NaEDTA. Jakarta : UI.
Tesis.
Depkes RI. 1995. Tiga Belas Pesan Dasar Gizi Seimbang: Program
Penanggulangan Anemia Gizi pada Wanita Usia Subur (WUS). Jakarta : Direktorat Jenderal Bina Kesehatan Masyarakat, Departemen Kesehatan Republik Indonesia.
Doonenberg, M. S. 2015. Enterobacteriaceae. In Mandell, Douglas, and Bennett’s principles and practice of infectious disease (pp. 2503-2517).
Doyle, M. E. 2007. Microbial Food Spoilage-Losses and Control Strategies. Food Research Institute, University of Wisconsin–Madison, WI, 53706.
Dubey, R. 2009. Microencapsulation Technology and Applications. Defence Science Journal, 59(1): 82.
Duffy, C., O'Sullivan, M., & Jacquier, J. C. 2018. Preparation of Novel Chitosan Iron Microgel Beads for Fortification Applications. Food hydrocolloids, 84:
608-615.
Dwiyitno, D. 2010. Pathogenic Bacteria, Fish, DNA Molecular, PCR. Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology 5(2): 67 77.
Eghbal, N., & Choudhary, R. 2017. Complex Coacervation: Encapsulation and Controlled Release of Active Agents in Food Systems. LWT-Food Science and Technology 90: 254-264.
Fauziati, Novi. 2011. Efektifitas FeSO4dan FeSO4+Glisin Untuk Fortifikasi Zat Besi pada Susu Kedelai Cair dan Tempe. Jakarta : UI. Skripsi.
Fung, D. Y. C. 2009. Food Spoilage, Preservation and Quality Control.
Ghosh, S. K. 2006. 1 Functional Coatings and Microencapsulation: A General
Perspective. Diakses dari
http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.466.7475 pada tanggal 20 November 2018.
Guerin, D., Vuillemard, J. C., dan Subirade, M. 2003. Protection Of Bifidobacteria Encapsulated In Polysaccharide-Protein Gel Beads Against Gastric Juice And Bile. Journal of Food Protection 66: 2076-2084.
Gunadi, D., Lubis, B., dan Rosdiana, N. 2016. Terapi dan Suplementasi Besi pada Anak. Sari Pediatri 11(3): 207-11.
Gupta, C. 2013. Development And Evaluation Of Microencapsulated Iron Fortified Yoghurt. (Doctoral dissertation, NDRI, Karnal).
Hariyati, Mauliyah Nur. 2006. Ekstraksi dan Karakterikstik Pektin dari Limbah Proses Pengolahan Jeruk Pontianak. Bogor : IPB. Skripsi.
Hatma, Zumrah, dkk. 2014. Persepsi Tentang Anemia Gizi pada Remaja Putri Penderita Anemia di SMAN 10 Makassar. Diakses dari reporsitory.unhas.ac.id.
Helmyati, S., Lestari, L.A., Mayasari, O.R., Wigati, M., Wisnusanti, S.U., Rahayu, E.S. and Juffrie, M., 2018. Synbiotic Fermented Milk with Tempeh Extract and Iron Fortification: Effect on Antibacterial Activity and Total Enterobacteriaceae. American Journal of Food Technology, 13, pp.32-41.
Hervert, C. J., Martin, N. H., Boor, K. J., & Wiedmann, M. 2017 . Survival and Detection of Colifroms, Enterobacteriaceae, and Gram-Negative Bacteria in Greek Yogurt. Journal of Diary Science, 100(2): 950-960.
Himedia. 2015. Brilliant Green Bile Broth. Diakses dari http://himedialabs.com/TD/M121I.pdf pada tanggal 12 September
2019.
Himedia. 2018. Brilliant Green Bile Broth 2%. Diakses dari http://himedialabs.com/TD/M121.pdf pada tanggal 12 September
2019.
Himedia. 2019. Lauryl Sulphate Broth (Lauryl Tryptose Broth). Diakses dari http://himedialabs.com/TD/M080.pdf pada tanggal 12 September 2019.
Hood, M. I., & Skaar, E. P. 2012. Nutritional Immunity: Transition Metals At The Pathogen - Host Interface. Nature Reviews Microbiology, 10(8): 525.
Hu, J., Johnson, E. G., Wang, N. Y., Davoglio, T., & Dewdney, M. M. 2014.
qPCR Quantification of Pathogenic Guignardia citricarpa and Nonpathogenic G. mangiferae in Citrus. Plant Disease 98(1): 112-120.
Huma, N., Salim-Ur-Rehman, Anjum, F. M., Murtaza, M. A., & Sheikh, M. A.
2007. Food Fortification Strategy—Preventing Iron Deficiency Anemia: A Review. Critical reviews in food science and nutrition 47(3): 259-265.
Hurrell, R. F., dan Cook, J. D. 1990. Strategies For Iron Fortification of Foods. Trends in Food Science & Technology 1: 56-61.
Hurrell, R. F., Reddy, M. B., Burri, J., & Cook, J. D. 2000. An Evaluation of EDTA Compounds for Iron Fortification of Cereal-Based Foods. British Journal of Nutrition, 84(6) : 903-910.
Husna, Nany Nurul. 2011. Efektifitas FeSO4dan FeSO4+Na2EDTA
Sebagai Fortifikan Zat Besi pada Susu Kedelai Tempe. Jakarta : UI.
Skripsi.
Karmini, M., Hermana, dan E. Affandi. 1995. Pengembangan Inokulum Untuk Meningkatkan Mutu Gizi Tempe. Di dalam: Penelitian Gizi dan Makanan.
Jilid 18. Pusat Penelitian dan Pengembangan Gizi. Bogor.
Karwur, A. O. T. A. 2016. Bakteri Koliform pada Tempe Ikan Nila (Oreochromis niloticus) Selama Masa Penyimpanan. Doctoral dissertation. Program Studi Biologi FB-UKSW.
Kementerian Kesehatan RI. 2013. Riset Kesehatan Dasar.
Kementerian Kesehatan RI. 2018. Riset Kesehatan Dasar.
Keuth, S., & Bisping, B. 1994. Vitamin B12 Production by Citrobacter freundii or Klebsiella pneumoniae During Tempeh Fermentation and Proof of Enterotoxin Absence by PCR. Appl. Environ. Microbiol., 60(5), 1495-1499.
Khaq, K. N., & Dewi, L. 2016. Deteksi Cemaran Bakteri Koliform dan Salmonella sp. Pada Tempe yang Dikemas Daun Pisang di Daerah Salatiga. Agric, 28(1): 79-86.
Kortman, G. A., Boleij, A., Swinkels, D. W., & Tjalsma, H. 2012. Iron Availability Increases The Pathogenic Potential of Salmonella typhimurium and Other Enteric Pathogens at The Intestinal Epithelial Interface. PloS one 7(1), e29968.
Kusuma, R. D. D., & Dewi, L. 2016. Deteksi Cemaran Coliform dan Salmonella sp. Pada Tempe Kedelai dari Kecamatan Sidorejo dan Tingkir, Kota Salatiga.
Lesmana, Indra. 2015. Pemeriksaan Bakteri Koliform Fekal Menggunakan
Metode Most Probable Number (MPN) Pada Air Resevoir WTP Mini Jalan Tuba No.3 Medan. Medan : USU.
Liem IT, Steinkraus KH, Cronk TC. 1977. Production of Vitamin B-12 In Tempe, A Fermented Soybean Food. Appl and Environ Micro. 34:773-776.
Lin, C. B., dan Cze, C. Y. 2018. Drying Kinetics and Optimisation of Pectin
Extraction from Banana Peels via Response Surface Methodology.
In MATEC Web of Conferences 152:01002. EDP Sciences.
Liofilchem. 2018. Lauryl Sulphate Tryptose Broth (LST). Diakses dari http://www.liofilchem.net/login/pd/ifu/21453_IFU.pdf pada tanggal 12 September 2019.
Lopez, A., Cacoub, P., Macdougall, I. C., & Peyrin-Biroulet, L. 2016. Iron Deficiency Anaemia. The Lancet 387(10021): 907-916.
Lotfi, M., Venkatesh Mannar, M. G., Merx, R. J., & Naber-van den Heuvel, P.
1996. Micronutrient Fortification of Foods: Current Practices, Research, and Opportunities. IDRC, Micronutrient Initiative, Ottawa, ON, CA.
Lubis, Zulhaida. 2010. Jaminan Mutu (Quality Assurance) pada Fortifikasi Gizi Mikro. Medan : USU.
Maduwanthi, S. D. T. dan Marapana, R. A. U. J. 2017. Biochemical Changes
During Ripening Of Banana: A Review. International Journal of Food Science and Nutrition 2(5): 166-170.
Mafu, A. A., Pitre, M., & Sirois, S. 2009. Real-Time PCR as A Tool for Detection of Pathogenic Bacteria on Contaminated Food Contact Surfaces by Using A Single Enrichment Medium. Journal of food protection 72(6): 1310-1314.
Manafi, M. 2003. Media for Detection and Enumeration of Total Enterobacteriaceae, Coliforms, and Escherichia coli from Water and Foods. In Progress in Industrial Microbiology (Vol. 37, pp. 167-193).
Elsevier.
Marks, J. S., Dietz, W. H., Holloway, B. R., & Dean, A. G. 1998.
Recommendations to Prevent and Control Iron Deficiency in the United States. Morbidity and Mortality Weekly Report Series. Atlanta, GA: CDC.
Messenger, A.J. and Barclay, R., 1983. Bacteria, Iron and Pathogenicity. Biochemical Education, 11(2), pp.54-63.
Miller, J. L. 2013. Iron Deficiency Anemia: A Common and Curable Disease. Cold Spring Harbor perspectives in medicine, a011866.
Muchtadi, D., Astawan, M., & Palupi, N. S. 2007. Metabolisme Zat Gizi Pangan.
Nababan, Fera Erika, et al. 2013. Uji Daya Terima Tempe Biji Kecipir Beras Merah Dan Kandungan Gizinya.
Nairz, M., Schroll, A., Sonnweber, T., & Weiss, G. 2010. The struggle for iron–a metal at the host–pathogen interface. Cellular microbiology, 12(12): 1691- 1702.
Nešić, A., Onjia, A., Davidović, S., Dimitrijević, S., Errico, M. E., Santagata, G., &
Malinconico, M. 2017. Design of Pectin-Sodium Alginate Based Films for Potential Healthcare Application: Study of Chemico-Physical Interactions Between The Components of Films and Assessment of Their Antimicrobial Activity. Carbohydrate polymers, 157: 981-990.
Nout, M. J. R., & Kiers, J. L. 2005. Tempe Fermentation, Innovation and Functionality: Update Into The Third Millenium. Journal of Applied Microbiology, 98(4): 789-805.
Novijanto, Noer. 2010. Penentuan Jumlah Persediaan Bahan Baku Produk
Tempe Dengan Metode Economic Order Quantity (EOQ). AGROTEK 4(1):
35-40.
Nurhayati, Maryanto, Taftikhah R. 2014. Produksi Pektik Polisakarida dari Limbah Agroindustri Pisang Menjadi Ingredien Prebiotik yang Mampu Meningkatkan Kesehatan Mikroflora dan Mencegah Enteropatogenik.
Nugraini, A. R., Bintari, S. H., & Mustikaningtyas, D. 2016. Analisis Proses Pembuatan Tempe Melalui Cara Produksi Higienis dan Pendekatan Molekuler. Life Science, 5(1): 9-17.
Nur’utami, D. A. 2011. Metode Analisis Isolasi dan Identifikasi Salmonella Typhimurium pada Susu dengan Metode Real-Time PCR (Polymerase Chain Reaction). Bogor: IPB. Skripsi.
Oblinger, J. L., & Koburger, J. A. 1975. Understanding and Teaching The Most Probable Number Technique. Journal of Milk and Food technology, 38(9):
540-545.
Oliveira, T. Í. S., Rosa, M. F., Cavalcante, F. L., Pereira, P. H. F., Moates, G. K., Wellner, N., ... dan Azeredo, H. M. 2016. Optimization of Pectin Extraction From Banana Peels With Citric Acid by Using Response Surface Methodology. Food chemistry 198: 113-118.
Osma, J. F., Herrera, J. L. T., & Couto, S. R. 2007. Banana Skin: A Novel Waste for Laccase Production by Trametes Pubescens Under Solid-State Conditions. Application to synthetic dye decolouration. Dyes and Pigments, 75(1): 32-37.
Oviedo, C., & Rodriguez, J. 2003. EDTA : The Chelating Agent Under Environmental Scrutiny. Quimica Nova, 26 (6) : 901-905.
Paganini, D., Uyoga, M. A., & Zimmermann, M. B. 2016. Iron Fortification of Foods for Infants and Children in Low-Income Countries: Effects on the Gut Microbiome, Gut Inflammation, and Diarrhea. Nutrients 8(8): 494.
Paulsen, P., Borgetti, C., Schopf, E., & Smulders, F. J. M. 2008. Enumeration of Enterobacteriaceae in Various Foods with A New Automated Most- Probable-Number Method Compared with Petrifilm and International Organization for Standardization procedures. Journal of food protection, 71(2), 376-379.
Perdana, W. Y., dan Jacobus, D. Y. 2015. Hepcidin dan Anemia Defisiensi Besi. CDK 42(12): 919-926.
Pestana, E., Belak, S., Diallo, A., Crowther, J. R., & Viljoen, G. J. 2010. Early, Rapid and Sensitive Veterinary Molecular Diagnostics-Real Time PCR Applications. Springer Science & Business Media.
Public Health England. 2015. Bacteriology : Staining Procedures. UK Standards for Microbiology Investigations. TP 39(2.1).
Rawat, S. 2015. Food Spoilage: Microorganisms and Their Prevention. Asian Journal of Plant Science and Research, 5(4): 47-56.
Reza, Z. M., Mohammad, A., Salomeh, K., Reza, A. G., Hossein, S., Maryam, S., … & Saeed, F. 2014. Rapid Detection of Coliforms in Drinking Water of Arak City Using Multiplex PCR Method in Comparison with The Standard Method of Culture (Most Probable Number). Asian Pacific Journal of Tropical Biomedicine, 4(5): 404-409.
Rodríguez-Lázaro, D., D'Agostino, M., Herrewegh, A., Pla, M., Cook, N., &
Ikonomopoulos, J. 2005. Real-Time PCR-Based Methods for Detection of Mycobacterium avium subsp. Paratuberculosis in Water and Milk. International Journal of Food Microbiology, 101(1): 93-104.
Rodríguez-Lázaro, D., Cook, N., & Hernández, M. 2013. Real-time PCR In Food Science: PCR Diagnostics. Curr Issues Mol Biol, 15(2): 39-44.
Sandarani, MDJC. 2017. A Review : Different Extraction Techniques of Pectin. J Pharmacogn Nat Prod 3:143.
Sanders, W. E., & Sanders, C. C. 1997. Enterobacter spp.: Pathogens Poised to Flourish at The Turn of The Century. Clinical Microbiology Reviews, 10(2):
220-241.
Sandoval-Castilla, O., Lobato-Calleros, C., García-Galindo, H. S., Alvarez- Ramírez, J., & Vernon-Carter, E. J. 2010. Textural Properties of Alginate–
Pectin Beads and Survivability of Entrapped Lb. casei in Simulated Gastrointestinal Conditions and in Yoghurt. Food Research International 43(1): 111-117.
Scharlau. 2019. Tryptone Bile Glucoronic Agar (TBX Agar). Diakses dari http://www.scharlabmagyarorszag.hu/katalogus/01-619_TDS_EN.pdf pada tanggal 12 September 2019.
Sediaoetama, A. D. 2009. Ilmu Gizi Untuk Mahasiswa dan Profesi. Jakarta: Dian Rakyat
Senatore, D. 2008. Microencapsulation for Controlled Release of Liquid Crosslinker : Towards Low Temperature Curing Powder Coatings.
Doctoral dissertation, Technische Universiteit Eindhoven.
Sharma, J.B., Shankar, Meenakshi. 2010. Anemia in Pregnancy. JIMSA Oktober - December 23(4). Skripsi.
Siagian, Albiner. 2003. Pendekatan Fortifikasi Pangan untuk Mengatasi Masalah Kekurangan Zat Gizi Mikro. Universitas Sumatera Utara.
Sinatra, M.T., Suharsono, F. Siswanto. 2009. Perbedaan Prevalensi Anemia Defisiensi Besi pada Perempuan Hamil di Daerah Pantai dan Pegunungan di Wilayah Semarang. Indonesian Journal of Obstetrics and Gynecology (INAJOG) 33(2).
Steinkraus, K. H. 2002. Fermentations in World Food Processing. Comprehensive Reviews in Food Science and Food Safety, 1(1), 23-32.
Stratagene. 2004. Introduction to Quantitative PCR. Methods and Application Guide.
Sudoyo, A. W., Setiyohadi, B., Alwi, I., Simadibrata, M., & Setiati, S. 2015.
Buku Ajar Ilmu Penyakit Dalam, Interna Publishing 2015: Buku Ajar Ilmu Penyakit Dalam Volume 2. Jakarta: FKUI.
Sukardi, Wignyanto, Isti Purwaningsih. 2008. Uji Coba Penggunaan Inokulum Tempe dari Kapang Rhizopus oryzae dengan Substrat Tepung Beras dan Ubi Kayu pada Unit Produksi Tempe Sanan Kodya Malang. Jurnal Teknologi Pertanian 9(3): 207 – 215.
Susiloningtyas, Is. 2012. Pemberian Zat Besi (Fe) Dalam Kehamilan. Semarang : Universitas Islam Sultan Agung.
Sutton, S. 2010. The most probable number method and its uses in enumeration, qualification, and validation. Journal of Validation Technology, 16(3): 35- 38.
Tello, F., Falfan-Cortes, R. N., Martinez-Bustos, F., da Silva, V. M., Hubinger, M.
D., dan Grosso, C. 2015. Alginate and Pectin-Based Particles Coated with Globular Proteins: Production, Characterization and Anti-Oxidative Properties. Food Hydrocolloids 43: 670-678.
USDA. 2014. Most Probable Number Procedure and Tables : Laboratory Guidebook Notice of Change. Microbiology Laboratory Guidebook.
Athens.
Valdes, A., Burgos, N., Jimenez, A., Garrigos, M. C. 2015. Natural Pectin Polysaccharides as Edible Coatings : A Review. Coatings 5: 865-86.
Wooldridge, K. G., & Williams, P. H. 1993. Iron Uptake Mechanisms of Pathogenic Bacteria. FEMS Microbiology Reviews, 12(4): 25-348.
World Health Organization. 2001. Iron Deficiency Anemia Assessment, Prevention, and Control A Guide for Programme Managers.
Yan, L., Fernando, W. M., Brennan, M., Brennan, C. S., Jayasena, V., & Coorey, R. 2016. Effect of Extraction Method and Ripening Stage On Banana Peel Pigments. International Journal of Food Science & Technology, 51(6):
1449-1456.
Yunarti, R. T., Zulys, A., Harahap, L. Y., dan Pramukti, M. S. A. 2013.
Effectiveness of Iron Fortification on Soy-Based Foods Using Ferrous Bisglycinate in the Presence of Phytic Acid. Makara Journal of Science 11-16.
Zimbro, M. J. Power. DA, Miller, S. M, Wilson, G., & Johnson, JA. 2009. Difco &
BBL Manual. Manual of Microbiological Culture Media Second Edition..
Becton, Dickinson and Company.