Aryanto, A. Y., 2002, Pemanfaatan Khitosan dari Limbah Kulit Udang (Crustacea) Sebagai Bahan untuk Pembuatan Membran, Skripsi, Fakultas Teknologi Perikanan, IPB Bogor.
Angka, S.L. dan Suhartono, M.T., 2000, Bioteknologi Hasil Laut, Pusat Pangkajian Sukun dan Pesisir Lautan, IPB, Bogor.
Bardant, T. B. dan Dewi, C., 2007, Kemasan yang Dapat Dimakan. http://www.BuletinPuspitek.co.id [11 Maret 2009].
Baldwin, E. A., 1994, Edible coatings for fresh fruits and vegetables: Past, present, and future, In J. M. Krochta, E. A. Baldwin, & M. O. Nisperos-Carriedo (Eds.), Edible coatings and films to improve food quality (pp. 89–104), Lancaster, Pennsylvania: Technomic Publishing Co., Inc.
Bertuzzi, M.A., Vidaurre, E.F.C., Armada, M., and Gottifredi, J.C., 2007, Water Vapor Permability of Edible Starch Based Film, J. Food Engineering, doi: 10.1016/j. jfoodeng. 2006.07.016
Bourtoom, T., 2007, Effect of some process parameters on the properties of edible film prepared from starches, Songkhla: Department of material product Technology,Challenges and Opportunities,Food Technology 51 (2) 61-73
Bourtoom,T., 2008, Plastisizer effect on the properties of Bidegradable blend film from rice starch- Chitosan, Songklanakarin Journal Of Science and
Brenan, A. L dan Davidson P.M., 1993, Antimicrobial in Foods, Marcel Dekker, inc, New York.
Brody, A. L, 2005, Edible packaging, Food Technology, 59, 65-66.
Butler, B. L., Vergano P. J., Testin R. F., Bunn J. M., dan Wiles J. L., 1996, Mechanical and Barrier Properties of Edible Chitosan Films as affected by Composition and Storage, J.Food Sci, Vol 61(5) 953-955p.
Chang, K. L. B., Tsai, G., Lee, J., Fu, W, 1997, Heterogenous N-deacetylation of chitin in alkaline solution, Carb Res 303: 327-332.
Cheng, L. H., Karim A. A. and Seow C. C., 2008, Characterisation of composite films made of konjac glucomannan (KGM), carboxymethyl cellulose (CMC) and lipid, Food Chemistry, 107: 411-418.
Chick, J., Hernandez, R.J., 2002, Physical Thermal and Barrier Characterization of Casein-Wax-Based Edible Films, Journal Of Food Science.
Chillo, S., Flores S., Mastromatteo M., Conte, A., Lý´a Gerschenson, and del Nobile M.A., 2008, Influence of glycerol and chitosan on tapioca starch-based edible film properties, J. Food Engin, 88: 159–168.
Dallan, P. R. M., Moreira, P. da Luz., Petinari, L., Malmonge, S. M., Beppu, M. M., Genari, S. C. and Moraes, A. M., 2006, Effects of Chitosan Solution Concentration and Incorporation of Chitin and Glycerol on Dense Chitosan Membrane Properties, Journal of Biomedical Materials Research Part B: Applied Biomaterials: 394-405.
Dillon, C. P, 1992, Materials Selection for The Chemical Process Industries, McGrow-Hill, USA.
Dimas, D.A.K., 2001, Pengaruh Regelatinisasi dan Modifikasi Hidrotermal terhadap sifat fisik pada pembuatan edible film dari pati kacang merah (Vigna Angularis sp.), Tesis Magister Teknik Kimia Universitas Diponegoro.
Dodd, J.W., 1987, Thermal Methods, New York: John Wiley and Sons, Inc.
Dominic, W.S.W., Camirand W.M. dan Paulath A.E., 1994, Development of Edible Coating for Minimally Processed Fruit and Vegetables, Di dalam : Krochta et al, (ed). Edible Coatings and Films to Improve Food Quality, Technomic Publ Co. Inc. Lancaster- Basel, Pennsylvania, USA.
Egan, H.,1981, Chemical Analysis Of Foods.Eight Edition, London : Longman Scientific.
Emmawati, A., 2004, Produksi khitosan dengan perlakuan kimiawi dan enzimatis menggunakan NaOH dan khitin deasetilase [Tesis], Bogor, Sekolah Pascasarjana, Institut Pertanian Bogor.
Garcia, N.L., Ribbon L., Dufrense, A., Aranguren, M., and Goyanes, S., 2011, Effect of glycerol on the morphology of nanocomposites made from thermoplastic starch and starch nanocrystals, Carbohydrate Polymers 84(1): 203−210.
Gontard, N., Guilbert, S. and Cuq, J.L., 1993, Edible Wheat film : Influence of The main Process Variables on Film Properties of An Edible Wheat Glute Film, J. Food Science.
Goosen, M.F.A, 1997, Applications of Chitin and Chitosan, USA : Technomic.
Guilbert, S. and Biquet, B, 1996, Edible films and coatings. In: G. Bureau and J.L. Multon (eds.), Food packaging, volume I, VCH Publishers, New York.
Harris, H., 2001, Kemungkinan Penggunaan Edible Film dari Pati Tapioka Untuk Pengemas Lempuk, Univeritas Bengkulu, FTP, Jurnal Ilmu-Ilmu Pertanian Indonesia.
Hekmat, O., Tokuyasu, K., dan Withers, S. G, 2003, Subsite strukture of the endotype chitin deasetylase from a Deuteromycetes, Colleotrishum lindemuthianum: an investigatio using stesdy state kinetic analysis and MS, Biochem 374: 369-380.
Hoagland, P.D. dan Parris N., 1996, Chitosan/Pectin Laminated Films, J.Agric,Food Chem.
Hui,Y.H., 2006, Handbook of food Science, Technology, and Enggineering, Volume I. USA: CRC Press.
http://manfaatteh.net/2011/10/manfaat-daun-sukun-daun-sukun-teh-daun-sukun-manfaat-teh/
Iemann, K., 1983, Tables Of Spectral Data For Structure Determination Of Organik Compounds, Dept. Of Chemistry, Massachusets Inst Of Technology.
Khopkar, S.M, 2007, Konsep Dasar Kimia Analitik, Terjemahan Saptohjardi, Jakarta :Penerbit Universitas Indonesia
Knorr, D., 1982, Functional properties of chitin and chitosan, J. Food Sci. 8: 593.
Kolodziejska, I., Wojtasz- Pajak, A., Ogonowska, G., dan Sikorski, Z. E., 2000, Deacetylation of Chitin in two-stage Chemical and Enzymatic Process, Bulletin of Sea Fisheries Institute.
Koswara,S, 2006, Sukun sebagai cadangan pangan alternatif.
Krochta, J.M., Baldwin E.A., Nisperos-Carriedo M.O., 1994, Edible Coatings and Films To Improve Food Quality, (pp):1-24, Technomic Publishing Co.Inc. Lancester- Basel, USA.
Krochta, J.W., and De Mulder-Johton, C., 1997, Edible And Biodegradable Polymer Film: Challenges And Opportunities, J. Food Tech. kittur, F.S., K.R. Kumar dan R.N.
Kusumawati, D.H. dan Putri, W.D.R, 2013 , Karakteristik Fisik dan Kimia Edible Film Pati Jagung Yang diinkorporasi dengan Perasan Temu Hitam, Jurnal Pangan dan Agro Industri vol.1p.90-100) FTP Universitas Brawijaya Malang.
Lindsay, R.C, 1985, Food Additives, Di dalam : O.R. Fennema, Food Chemistry. Marcel Dekker, Inc., NY.
Mali, S., Sakanaka, L.S., Yamashita, F., Grossmann, M.V.E., 2005, Water sorption and mechanical properties of cassava starch films and their relation to plasticizing effect, Carbohydrate Polymers 60, 283–289.
No, H. K., Park, N. Y., Kim, H. R., dan Meyers, S. P., 2002, Antibacterial activity of chitosan and chitosan oligomers with different molecular weight, J. Food Microbial 74: 65-72.
Pijoto, S., 1992, Budidaya Sukun, Yogyakarta : Kanisius.
Poedjiadi, A., 1994, Dasar-Dasar Biokimia, Jakarta : UI-Prees.
Purwitasari, D., 2001, Pembuatan edible film (kajian konsentrasi suspensi tapioka dan konsentrasi karaginan terhadap sifat fisik edible film), Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya, Malang.
Rahim,A., Alam,N., Haryadi, dan Santoso U., 2010, Pengaruh Konsentrasi Pati Aren dan Minyak Sawit terhadap Sifat Fisik dan Mekanik Edible Film, J.Agroland 17 (1) : 38-46, Maret 2010, Universitas Gajah Mada.
Rachtanapun, R., Pankan, D., dan Srisawat, D., 2012, Edible Films Of Blended Cassava Starch and Rice Flour with Sorbital and Their Mechanical Properties, Jurnal Of Agricultural Science and Technology A 2 (2012) 252-258, Chiang Mai University, Thailand.
Rincom, A.M., Fanny, C.P., 2004, Physicochemical Properties of Venezuelan Breadfruit (Artocarpus ) 62 EKSAKTA Vol. 13 No. 1-2 Agustus 2013 altilis) Starch, Archivos Latinoamericanos De Nutricion.
Richana, N., Lestari, P., Chilmijati, N., dan Widowati, S., 2000, Karakterisasi bahan berpati (tapioka, garut dan sagu) dan pemanfaatannya menjadi glukosa cair.,
Rochima, E., 2005, Aplikasi Kitin Deasetilase Termostabil dari Bacillus papandayan K29-14 Asal Kawah Kamojang Jawa Barat Pada Pembuatan Kitosan [Tesis], Sekolah Pascasarjana, Institut Pertanian Bogor, Bogor.
Roller, S., Sagoo, S., Board, R., O’Mahony,T., Fitzgerald, G., Fogden, M., Owen, M., dan Flecher, H., 2002, Novel combination of chitosan, carnocin, and sulphite for preservation of chilled pork sausages, Meat Sci 19: 165-177.
Rodriguez, M., Oses J., Ziani, K., Mete, J. I., 2006, Combined Effect of Plastizers and Surfactants on the Physical Properties of Starch Based Edible Film. J. Food, Research International.
Sagala, S.T., 2013, Karakterisasi Pembuatan Edible Film Dari Campuran Tepung Rumput Laut (Eucheuma sp.) Kitosan dan Gliserin, [Skripsi], Medan: Universitas Sumatera Utara, Departemen Kimia.
Santoso, B., Pratama,F., Hamzah, B., dan Pambayun R., 2011, Pengembangan Edible film dengan menggunkan pati ganyong termodofikasi ikatan silang, Jurnal teknologi dan industri pangan.
Shahidi, F., Arachi, J. K. V., dan Jeon, Y. J., 1999, Food application of chitin and chitosan, Review, Trends in Food Science and Technology.
Stanescu, V.N., Olteanu M., Florea-Spiroiu, Pincu, E. and Melzer V., 2001, Starch/chitosan film forming hydrogel, Rev. Roum. Chim. 56(8): 827−832.
Stevens, M.P., 2000, Kimia Polimer, Cetakan pertama, Jakarta: Pradnya Paramita.
Sudaryati, H.P., Mulyani, S.T., dan Hansyah, E.R., 2010, Sifat Fisik dan Mekanis Edible Film dari Tepung Porang (Amorphopallus oncophyllus) dan Karboksimetilselulosa, Jurnal Teknologi Pertanian, Jurusan teknologi pangan FTI-UPN “Veteran”
Tanigawa, Tanaka T., Shasiwa Y., Saimoto, H., Dan Shigemasa, Y, 1992, Advances in Chitin and chitosan, Brione CJ, Sandford, PA, Zikakis JP. (eds). London, New York: Elsevier Science Pub Ltd.
Thatte, M. R., 2004, Synthesis and antibacterial assesment of water-soluble hydrophobic chitosan derivatives bearing quarternary ammonium functionality [dissertation], Los Angeles: Lousiana State University an Agricultural and Mechanical College.
Tharanathan, 1998, Functional packaging properties of chitosan film, Z. Lebesm Unters Forsch Lab. Protan. 1987. Cational Polymer for Recovering Valuable by Product from Processing Waste Burggess.USA.
Tsai, G. J., Zhang, S. L., Shieh, P. L., 2004, Antimicrobial activity of low molecular weight chitosan obtained from cellulase digestion of chitosan, Journal Food Prot.
Tsigos, I., Martinou, A., Kafetzopoulos, dan Bouriotis, V., 2000, Chitin deacetylases: New Versatile Tools in Biotechnology, Titbech Rev 18: 305-31.
Utomo, J.S. dan Antarlina, S.S., 1997, Kajian sifat fisiko-kimia pati umbi-umbian selain ubi kayu.
Vasconez, M.B., Silvia, K.F., Carmen, A.C, Juan, A., Lia, N.G., 2009, Antimicrobial Activity And Physical Properties Of Chitosan-Tapioca Starch Based Edible Films And Coating, Food Research International.
Winarno, F.G., 1980, Pengantar teknologi panagan, Jakarta : PT.Gramedia.
Wong, W.S., Carnirand, W.M. and Pavlath, A.E., 1994a.Development Of edible coating for minimally processed fruits and vegetables. In: J.M. Krochta, E.A. Baldwin and M.O. Nisperos-Carriedo (Eds,), Edible Coating and Films to Improve Food Quality. Technomic Publishing Co.,Lancaster/Basel,pp.65-88
Wirjosentono,B. 1995. Perkembangan Polimer di Indonesia. Orasi Ilmiah Lustrum 6. Medan : Universitas Sumatera Utara.
www.kemenperin.go.id
Xu, X. Y., Kim, K. M., Hanna, M. A. and Nag, D., 2005, Chitosan-starch composite film: preparation and characterization, Industrial Crops and Products.
Zivanovic, S., Basurto, C.C., Chi, S., Davidson, P. M., dan Weiss, J., 2004, Molecular weight of chitosan influences antimicrobial activity in oil-inwate emulsions, J. Food Prot.
Zuhra,C.F., Marpongahtun., 2013, Physical-Mechanical Properties And Microstructure Of Breadfruit Starch Edible Films With Various Plasticizer, Departemen Kimia FMIPA, USU Medan
