• Tidak ada hasil yang ditemukan

AOAC Official Methods of Analysis of Association of Official Analytical Chemist. AOAC International. Virginia USA.

N/A
N/A
Protected

Academic year: 2021

Membagikan "AOAC Official Methods of Analysis of Association of Official Analytical Chemist. AOAC International. Virginia USA."

Copied!
5
0
0

Teks penuh

(1)

6. DAFTAR PUSTAKA

A-Hu, Emily., An Pan., Vasanti, M., and Qi Sun. 2012. White rice consumption and risk of type 2 diabetes: meta-analysis and systematic review.

http://www.bmj.com/highwire/filestream/573763/field_highwire_article_pdf/0/bm j.e1454.full.pdf. Diunduh tanggal 27 Juli 2012.

Ali, M.A., S.M.K. Hasan., M.N. Islam., and M.N. Islam. 2008. Study on the period of Acceptability of Cooked Rice. J. Bangladesh Agril. Univ. 6(2): 401–408.

AOAC. 1995. Official Methods of Analysis of Association of Official Analytical Chemist. AOAC International. Virginia USA.

Apriyantono, A., D. Fardiaz., Ni Luh P., Sedarnawati., dan S. Budiyanto. 1989. Analisis Pangan. IPB Press. Bogor.

Arpah, M. 1993. Pengawasan Mutu Pangan. Tarsito. Bandung.

Astawan, M. 2002. Beras Makanan Pokok Sumber Protein. Indonesian Nutrition Network. www.gizi.net . Diunduh tanggal 27 Juli 2012.

Belitz, H.D., W. Grosch., and P. Schieberle. 2009. Food Chemistry. Springer-Verlag Berlin Heidelberg. Germany.

Damayanthi, E., T. T. Liem., dan L. Arbianto. 2007. Rice Bran. Penebar Swadaya. Jakarta.

deMan, J. M. 1997. Principles of Food Chemistry (Terjemahan: Kimia Makanan Edisi Kedua, diterjemahkan Kosasih Padmawinata). ITB. Bandung.

FAO. 1998. Carbohydrates in Human Nutrition (Food and Nutrition Paper - 66). http://www.fao.org/docrep/W8079E/w8079e0j.htm#effects of food processing on dietary carbohydrates. Diunduh tanggal 29 Juli 2012.

Fennema, O. R. 1985. Food Chemistry, 2nd edition. Marcel Dekker Inc. New York. Frei, M., P. Siddhuraju., and K. Becker. 2003. Studies on the In Vitro Starch

Digestibility and The Glycemic Index of Six Different Indigenous Rice Cultivars From the Philippines. Food Chemistry 83: 395–402.

(2)

Gaman, P. M. and K. B. Sherrington. 1994. The Science of Food and Introduction to Food Science, Nutrition, and Microbiology 2nd Edition (Terjemahan: Pengantar Ilmu Pangan, Nutrisi, dan Mikrobiologi Edisi Kedua, diterjemahkan Murdijati Gardjito, Sri Naruki, Agnes Murdiati, dan Sardjono). Gadjah Mada University Press. Yogyakarta.

Ghasemi, E., M.T.H. Mosavian., and M.H.H. Khodaparast. 2009. Effect of Stewing in Cooking Step on Textural and Morphological Properties of Cooked Rice. Rice Science 16(3): 243–246.

Gray, J. 2003. Carbohydrates : “Nutritional and Health Aspects”. International Life Sciences Instritute. Europe.

Harland, B. F. and Oberleas. 2001. The Definition of Dietary Fiber. Cereal Fds. World. Harper, L.J., Brady J.D., and Judy A.D. 2006. Food, Nutrition, and Agriculture

(Terjemahan: Pangan, Gizi, dan Pertanian, diterjemahkan Suhardjo). Penerbit Universitas Indonesia (UI-Press). Jakarta.

Hernandez, Jorge. 1998. Food Safety : Holiday Holding, Cooling, and Reheating Tips. Food Management; Proquest Agriculture Journals 33(11): 73-78.

Hoseney, R. C. 1994. Principles of Cereal Science and Technology, 2nd

edition. The American Association of Cereal Chemistry, Inc. USA.

Indrasari, S.D. 2009. Beras Untuk Penderita Diabetes. http://pustaka.litbang.deptan.go.id/publikasi/wr312093.pdf. Diunduh tanggal 27 Juli 2012.

Jain, A., Sughosh M.R., Sarika, S., Abhinav, R., Swapnil, T., Sanjeeb, K.M., Nishant K.S., Ashish, S., Naisarg, M., Vibhav, B., and Chitra K. 2012. Effect of Cooking on Amylose Content of Rice. European Journal of Experimental Biology 2 (2): 385-388.

Janick, J. 2002. The Natural History of Rice.

http://www.hort.purdue.edu/newcrop/tropical/lecture_20/rice.html. Diunduh tanggal 27 Juli 2012.

Kusmiadi, R. 2008. Varietas Beras dengan Komposisi Kimiawi Zat Penyusunnya. http://www.ubb.ac.id/menulengkap.php?judul=Varietas%20Beras%20dengan%20 Komposisi%20Kimiawi%20Zat%20Penyusunnya&&nomorurut_artikel=136.

(3)

Luh, Bor. S. 1991. Rice Utilization Volume II. Van Nostrand Reinhold. New York. Moongngarm, A., John, E.B., Nigel, G., and Naruemon, S. 2012. Chewing Behavior

and Bolus Properties As Affected By Different Rice Types. International Journal of Medical and Biological Sciences 6: 51-56.

Nutrition Data. 2012a. Rice, white, long-grain, regular, raw, unenriched. http://nutritiondata.self.com/facts/cereal-grains-and-pasta/5812/2.

Diunduh tanggal 10 Agustus 2012.

_______________. 2012b. Rice, white, medium-grain, cooked.

http://nutritiondata.self.com/facts/cereal-grains-and-pasta/5722/2. Diunduh tanggal 10 Agustus 2012.

Nyman, E. Margareta, G.L., S.J. Maria S., R. Anderson., and Torsten N. 2005. Effects of Cultivar, Root Weight, Storage and Boiling on Carbohydrate Content in Carrots (Daucus carota L). J Sci Food Agric 85: 441–449.

Perdon, A.A., T.J. Slebenmorgen., R.W. Buescher., and E.E. Gbur. 1999. Starch Retrogradation and Texture of Cooked Milled Rice During Storage. Journal of Food Science 64(5): 828-832.

Pirasath, S., Kulasingam, T., Sandrasekarampillai, B., and Vasanthy, A. (2012). Effect of Soluble Fiber on Glycaemic Index. Galle Medical Journal 17(1): 23-31.

Pogson, B.J and S.C. Morris. 1997. Consequences of Cool Storage of Broccoli on Physiological and Biochemical Changes and Subsequent Senescence at 20oC. J. Amer. Soc. Hort. Sci. 122(4): 553-558.

Potter, Norman N and Joseph. H. Hotchkiss. 1996. Food Science, 5th

edition. S. K. Jain for CBS Publisher & Distributors. New Delhi, India.

Prolla, Ivo R.D., R.G. Barbosa., A.P.L. Veeck., P.R. Augusti., Silva., N.D. Ribeiro., T. Emanuelli. 2010. Cultivar, Harvest Year, and Storage Conditions Affecting Nutritional Quality of Common Beans (Phaseolus Vulgaris L.). Ciênc. Tecnol. Aliment., Campinas, 30(Supl.1): 96-102.

Ragnhild, A.L., Asp, N.L., Axelsen, M. and Raben, A. 2004. Glycemic Index: Relevance for Health, Dietary Recommendations, and Nutritional Labelling. Scandinavian Journal of Nutrition 48 (2): 84-94.

(4)

Rimbawan dan A. Siagian. 2004. Indeks Glikemik Pangan, Cara Mudah Memilih Pangan yang Menyehatkan. Penebar Swadaya. Jakarta

Riva, M., D. Fessas., and A.Schiraldi. 2000. Starch Retrogradation in Cooked Pasta and Rice. Journal American Association of Cereal Chemist 77(4): 433-438.

Roy, P., Daisuke, N., Takahiro, O., Hiroshi, O., Manasikan, T., Nobutaka, N., and Takeo, S. 2010. Cooking Properties of Different Forms of Rice Cooked With an Automatic Induction Heating System Rice Cooker. As. J. Food Ag-Ind 3(04): 373-388.

Saldivar, S.S.O. 2010. Cereal Grains Properties, Processing, and Nutritional Attributes. Taylor and Francis Group, CRC Press. Mexico.

Stephen, A. 1995. Food Polysaccharides and Their Application. Marcel Dekker, Inc. New York.

Subarna., Suroso., S. Budijanto., dan Sutrisno. 2005a. Pengembangan Metode Menanak Optimum untuk Beras Varietas Sintanur, IR 64, dan Ciherang. Prosiding Seminar Nasional Teknologi Inovatif Pascapanen untuk Pengembangan industri Berbasis Pertanian. Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian 376-386.

_____________________________________. 2005b. Perubahan Kualitas Beras Selama Penyimpanan. Prosiding Seminar Nasional Teknologi Inovatif Pascapanen untuk Pengembangan industri Berbasis Pertanian. Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian 387-398.

Sudarmadji, S., Bambang, H., dan Suhardi. 1989. Prosedur untuk Analisa Bahan Makanan dan Pertanian. Liberty. Yogyakarta.

Thompson, L. 2010. Steamed white Rice Nutrition.

http://www.livestrong.com/article/338062-steamed-white-rice-nutrition/. Diunduh tanggal 10 Agustus 2012.

USDA Calorie Counter. 2005. Steamed Rice Nutrition Facts.

http://www.calobonga.com/calorieCounter/food/20058/0/calorie-counter.lz. Diunduh tanggal 10 Agustus 2012.

Walpole, R.E., R.H. Myers., and S.L.Myers. 1998. Probability and Statistics for Engineers and Scientist. Prentice Hall int inc. New Jersey.

(5)

Widowati, Sri., B.A. Susila Santosa., Made, A., dan Akhyar. 2009. Penurunan Indeks Glikemik Berbagai Varietas Beras Melalui Proses Pratanak. J.Pascapanen 6(1): 1-9.

Winarno, F.G. 2004. Kimia Pangan dan Gizi. Gramedia. Jakarta.

___________.1984. Padi dan Beras. Diktat Tidak Dipublikasikan. Riset Pengembangan Teknologi Pangan. IPB. Bogor.

Yu, S.F., Ying Ma., Dafang Tian., Da-Wen Sun. 2010. Combined Effects Of Freezing And Storage Conditions On The Staling Of Cooked Rice. CIGR XVIIth

World Congress – Québec City, Canada 1-17.

Zhang, G., An Pan., Geng Z., Zhijie Yu., Hongyu Wu., Xiafei Chen., Lixin T., Ying Feng., Hong Z., Xiaolei Chen., Huaixing Li., Biling Hong., Vasanti S. M., Walter C.W., Donna S., Frank B.H., and Xiu Lin. 2011. Substituting White Rice with Brown Rice for 16 Weeks did not Substantially Affect Metabolic Risk Factors in Middle-Aged Chinese Men and Women with Diabetes or a High Risk for Diabetes1–4. The Journal of Nutrition 1-6. (doi: 10.3945/jn. 111. 142224).

Zhou, Z., K. Robards., S. Helliwell., and C. Blanchard. 2001. Ageing of Stored Rice: Changes in Chemical and Physical Attributes. Journal of Cereal Science 33: 1-15.

Referensi

Dokumen terkait

Prosiding Seminar Nasional Pengembangan Teknologi Pertanian VI Polinela 2017 196 lapangan kerja yang mampu menyerap sumberdaya pekerja terutama ingin menjadi petani

Dalam : Prosiding Seminar Nasional Pengembangan Teknologi Inovatif untuk Mendukung Pembangunan Peternakan Berkelanjutan.. Fakultas Peternakan Universitas Jendral

Handaka, 1996, Pengembangan Alat dan Mesin Pertanian di Indonesia, Prosiding Seminar Nasional Kontribusi Teknik Pertanian untuk Memacu Pembangunan Industri dalam

Peluang Telur Infertil Pada Usaha Penetasan Telur Itik Sebagai Telur Konsumsi.. Seminar Nasional Teknologi Peternakan dan Veteriner, Balai Besar Penelitian dan

Kajian sistem tanam Jajar Legowo terhadap produksi padi sawah In: Balai Besar Pengkajian dan Pengembangan Teknologi Pertanian (Eds.) Prosiding seminar nasional percepatan

Penambahan Tepung Wortel dan Karagenan untuk Meningkatkan Kadar Serat Pangan pada Nugget Ikan Nila (Oreochromis sp.).. Bogor:

Prosiding Seminar Nasional Pengembangan Teknologi Pertanian VI Polinela 2017 238 Penelitian ini bertujuan untuk mengidentifikasi tingkat partisipasi anggota Kelompok Wanita

Prosiding Seminar Nasional Komunikasi Hasil-hasil Penelitian Ternak dan Pengembangan Peternakan dalam Sistem Usaha Tani Lahan Kering, Kerjasama Balai Pengkajian Teknologi