DAFTAR PUSTAKA
[1] Upendra M. Sainju, Ramdane Dris dan Bharat Singh, “Mineral Nutrition of Tomato,” Agricultural Research Station, Fort Valley State University, 2003.
[2] Victor R. Preedy dan Ronald R. Watson, “Tomatoes and Tomato Products,” Science Publishers, Enfield, NH: USA, 2008.
[3] Ita Setiani Rahmawati, Endah Dwi Hastuti, dan Sri Darmanti, “Pengaruh Perlakuan Konsentrasi Kalsium Klorida (CaCl2) dan Lama Penyimpanan terhadap Kadar Asam Askorbat Buah Tomat (Lycopersicum esculentum
Mill.),” Buletin Anatomi dan Fisiologi, 19(1) 2011: hal. 62-70.
[4] Agus Purwadi, Widdi Usada, dan Isyuniarto, “Pengaruh Lama Waktu Ozonisasi Terhadap Umur Simpan Buah Tomat (Lycopersicum esculentum
Mill),”Prosiding PPI – PDIPTN. Pusat Teknologi Akselerator dan Proses
Bahan – BATAN, 2007, hal: 234-242.
[5] K.M.S. Weerasinghe1, A.H.K. Balasooriya, S.L. Ransinghe, G.D. Krishantha, R.S. Brahakmanage dan L.C. Wijethilka, 2014. “Effects of Macro and Micro Nutrients on Growth and Yield Performances of Tomato
(Lycopersicon Esculentum Mill.),” Proceedings of the Peradeniya Univ.
International Research Sessions, Sri Lanka, 18(4) 2014 : hal.556.
[6] BPS (2012), “Produksi Sayuran di Indonesia, 1997-2013,” Badan Pusat
Statitistik Republik Indonesia. http://bps.go.id. Diakses pada tanggal 10
Mei 2014.
[7] A. Radzevicius, R. Karkleliene, P. Viskelis, C. Bobinas, R. Bobinaite dan
S. Sakalauskiene, “Tomato (Lycopersicon esculentum Mill.) Fruit Quality and Physiological Parameters at Different Ripening Stages of Lithuanian Cultivars,” Agronomy Research. 7(1) 2009 : hal. 712-718.
[8] Aghel N, Ramezani Z, dan Amirfakhrian S, “Isolation and Quantification of Lycopene from Tomato Cultivated in Dezfoul, Iran,” Jundishapur
Journal of Natural Pharmaceutical Products, 6(1) 2011 : hal: 9-15.
Evaluation of Analytic Data,”J. Am. Diet. Assoc., 93(1) 1993 : hal. 284–
296.
[10] Lihong Liu, Jia Wei, Min Zhang, Liping Zhang, Chuanyou Li dan
Qiaomei Wang, “Ethylene Independent Induction of Lycopene Biosynthesis in Tomato Fruits by Jasmonates,” Journal of Experimental
Botany, 2012 : hal. 1-14.
[11] Yvon Dumas, Mario Dadomo, Giuseppe Di Lucca dan Pascal Groiler,
“Effects of Environmental Factors and Agricultural Techniques on Antioxidant Content of Tomatoes,” Journal of the Science of Food and
Agriculture, 83(1) 2003 : hal. 369-382.
[12] Preeti Singh dan G.K. Goyal, “Dietary Lycopene: Its Properties and
Anticarcinogenic Effects,” Comprehensive Reviews in Food Science and
Food Safety, 7(1) 2008 : hal. 255-270.
[13] G. Sadler, J. Davis dan D. Dezman, “Rapid Extraction of Lycopene and β -Carotene from Reconstitued Tomato Paste and Pink Grapefruit
Homogenates,” Journal of Food Science, 55(5) 1990 : hal. 1460-1461. [14] Giuseppe Vasapollo, Luigia Longo, Leonardo Rescio dan Loredana
Ciurlia, “Innovative Supercritical CO2 Extraction of Lycopene from Tomato in the Presence of Vegetable Oil as Co-Solvent,” Journal of
Supercritical Fluids, 29(1) 2003 : hal. 87–96.
[15] Sari H. Hakala dan Heinonen I. Marina, “Chromatographic Purification Of
Natural Lycopene,” Journal of Agricultural and Food Chemistry. 42(1) 1994: hal.1314-1316.
[16] F. Miguel, A. Martin, T. Gamse, dan M. J. Cocero, “Supercritical Anti
Solvent Precipitation of Lycopene Effect of The Operating Parameters,”
Journal of Supercritical Fluids, 36(1) 2006 : hal. 225-235.
[17] Myong-Kyun Roh,, Min-Hee Jeon, Jin-Nam Moon, Woi-Sook Moon, Sun-Mee Park, dan Jae-Suk Choi, “A Simple Method For The Isolation Of Lycopene From Lycopersicon Esculentum,” Botanical Sciences, 91(2) 2013: hal. 187-192.
Solvents,” Journal of Food Composition and Analysis, 15(1) 2002 : hal. 309-317.
[19] A.V. Rao dan S. Agarwal, “Role of Lycopene as Antioxidant Carotenoid
in The Prevention of Chronic Diseases: A Review,” Nutrition Research, 19(2) 1998 : hal. 305-323.
[20] Renata Galhardo Borguini dan Elizabeth A. Ferraz Da Silva Torres,
“Tomatoes and Tomato Products as Dietary Sources of Antioxidants,”
Food Reviews International, 25(1) 2009 : hal. 313-325.
[21] Cassia A. Tavares dan Delia B. Rodriguez-Amaya, “Carotenoid
Composition of Brazilian Tomatoes and Tomato Products,” Lebensm-Wiss
Technology. 27(1) 1993 : hal. 219-224.
[22] Septiva Asih Pratiwi, “Pengaruh Pemberian Jus Buah Tomat (Lycopersicon Esculentum Mill.) terhadap Perubahan Warna Gigi pada
Proses Pemutihan Gigi Secara In Vitro,” Fakultas Kedokteran, Universitas Diponegoro: Semarang, 2009.
[23] Martha Petro-Turza, “Flavor of Tomato and Tomato Products. Food Revies International,” 2(3) 2009 : hal: 309-351.
[24] Santi R. Bhowmik dan Jung C. Pan, “Shelf Life of Mature Green
Tomatoes Stored in Controlled Atmosphere and High Humidity,” Journal
of Food Science, 57(4) 1992 : hal: 948-953.
[25] Francisco Artes, Francisco Garcia, Jose Marquina, Antonio Cano, dan J. Pablo Fernandez Trujillo, 1998. “Physiological Responses of Tomato Fruit
to Cyclic Intermittent Temperature Regimes,” Postharvest Biology and
Technology. 14(1) : hal. 283-296.
[26] Nutrient Data Laboratory, ARS, USDA National Food and Nutrient Analysis Program Wave, Beltsville MD, 2001.
[27] F.X Cunningham dan E. Gantt, “Genes And Enzymes of Carotenoid Biosynthesis in Plants,”Annual Reviews. 49(1) 1998 : hal. 557-583.
[29] Joseph R. Cronin, “The Biochemistry of Alternative Medicine Lycopene
The Powerful Antioxidant That Makes Tomatoes Red,” Alternative &
Complimentary Therapies, 2000, : hal. 92-94.
[30] Thomas W. M. Boileau, Amy C. Boileau dan John W. Erdman,
“Bioavailability of all-trans and cis-Isomers of Lycopene,” Experimental
Biology and Medicine, 2002 : hal: 914-919.
[31] Peter M. Bramley, “Regulation of Carotenoid Formation During Tomato
Fruit Ripening and Development,” Journal of Experimental Botany, 53(377) 2002 : hal. 2107.
[32] Maria Gomez Romero, David Arraez-Roman, Antonio Segura-Carretero, Alberto Fernandez-Gutierrez, “Analytical Determination of Antioxidants in Tomato: Typical Components of the Mediterranean Diet,” Journal of
Science. 30(1) 2007 : hal.452-461.
[33] John Shi dan Marc Le Maguer, “Lycopene in Tomatoes: Chemical and Physical Properties Affected by Food Processing,” Critical Reviews in
Food Science and Nutrition. 40(1) 2010 : hal. 1-42.
[34] T. Anguelova dan J. Warthsen, “Lycopene Stability in Tomato Powders,”
Journal of Food Science, 65(1) 2000 : hal: 67-70.
[35] Nguyen, Minhthy L. dan Steven J. Schwartz, “Lycopene Stability During
Food Processing,” Experimental Biology and Medicine, 1999 : hal. 101-105.
[36] Wilhelm Stahl dan Helmut Sies, “Lycopene: A Biologically Important
Carotenoid for Humans?” Archives of Biochemistry and Biophysics. 336(1) 1996 : hal. 1-9.
[37] C.J. Geankoplis, “Transport Processes and Separation Process Principles,” Edisi Keempat, Pearson Education Inc : New Jersey, 2003.
[38] Robert E. Treybal, “Mass-Transfer Operations,” Edisi Ketiga, McGraw-Hill, 1981.
[39] Wahyudi Budi Sediawan, “Berbagai Teknologi Pemisahan,” Prosiding
Presentasi Ilmiah Daur Bahan Bakar Nuklir V P2TBDU dan P2
BGN-BATAN, Jurusan Teknik Kimia, Fakultas Teknik, UGM: Yogyakarta,
[40] Constantine D. Stalikas, “Extraction, Separation, and Detection Methods
for Phenolic Acids and Flavonoids,” Journal of Science, 30(1) 2007: hal. 3268-3295.
[41] A.H. Azizah, N.M. Nik Ruslawati, T. Swee Tee, “Extraction and Characterization of Antioxidant from Cocoa by-Products,” Food
Chemistry, 64(1) 1999 : hal. 199-202.
[42] E.M. Silva, H. Rogez, dan Y. Larondelle, “Optimization of Extraction of Phenolics from Inga edulis Leaves Using Response Surface
Methodology,” Separation and Purification Technology, 55(1) 2007 : hal. 381-387.
[43] Manuel Pinelo, Monica Rubilar, Maria Jerez, Jorge Sineiro dan Maria Jose Nunez, "Effect of Solvent, Temperature, and Solvent-to-Solid Ratio on the Total Phenolic Content and Antiradical Activity of Extracts from Different
Components of Grape Pomace,” Journal of Agricultural and Food
Chemistry. 53(1) 2005 : hal. 2111-2117.
[44] Thomas W. Pratt, “Liquid-Liquid Extraction,” Journal of The American
Oil Chemists Society, 30(11) 1953 : hal. 497-505.
[45] Danu Ariono, Dwiwahju Sasongko dan Priyono Kusumo, “Dinamika Tetes dalam Kolom Isian,” Program Studi Teknik Kimia, Institut Teknologi Bandung: Bandung, 2012.
[46] Jannat M. Roldan-Gutierrez dan Maria Dolores Luque de Castro,
“Lycopene: The Need for Better Methods for Characterization and Determination,” Trends in Analytical Chemistry.,26(2) 2007 : hal. 163-170.
[47] Frederick Khachik, Mudlagiri B. Goli, Gary R. Beecher, Joanne Holden, William R. Lusby, Maria D. Tenorio dan Marcedes R. Barrera, 1992.
“Effect of Food Preparation on Qualitative and Quantitative Distribution
of Major Carotenoid Constituents of Tomatoes and Several Green
Vegetables,” Journal of Agricultural and Food Chemistry, 40(1) 1992 : hal. 390-398.
[48] Veronica Dewanto, Xianzhong Wu, Kafui K. Adom dan Rui Hai Liu,
Increasing Total Antioxidant Activity,” Journal of Agricultural and Food
Chemistry. 50(1) 2002 : hal. 3010-3014.
[49] Hussain Al-Wandawi, Maha Abdul-Rahman dan Kaib Al-Shaikhly,
“Tomato Processing Wastes as Essential Raw Materials Source,” Journal
of Agricultural and Food Chemistry, 33(1) 1995 : hal. 804-807.
[50] C.H. Lin dan B.H. Chen, “Determination of Carotenoids in Tomato Juice
by Liquid Chromatography,” Journal of Chromatography, 1012(1) 2003 : hal. 103-109.
[51] H Van Den Berg, R. Faulks, H. Fernando Granado, J. Hirschberg, B. Olmedilla, G. Sandmann, S. Southon dan W. Stahl, “The Potential for The Improvement of Carotenoid Levels in Foods and The Likely Systemic
Effects,” Journal of the Science of Food and Agriculture, 80(1) 2000 : hal. 880-912.
[52] Anocha Kajadphai Taungbodhitam, Gwyn P. Jones, Mark L.Wahlqvist dan David R. Briggs, “Evaluation of Extraction Method for The Analysis of
Carotenoids in Fruits and Vegetables,” Food Chemistry, 63(4) 1998 : hal. 577-584.
[53] ATSDR (1999) “Chemical and Physical Information,” Toxicological Profiles, Agency for Toxic Substances a nd Disease Registry, http://www.atsdr.cdc.gov. Diakses pada 30 Maret 2015.
[54] Nugraha Thariq Majid dan Nurkholis, “Pembuatan Teh Rendah Kafein
Melalui Proses Ekstraksi dengan Pelarut Etil Asetat,” Universitas Diponogoro: Semarang, 2010.
[55] Bibliotek (2002), “Crystallization,” http://sundoc.bibliothek.uni-halle.de. Diakses pada tanggal 16 Mei 2014.
[56] Giulietti dan Bernardo,“Crystallization by Antisolvent Addition and
Cooling,” Chemical Engineering Department Federal University of São Carlos UFSCar Brasil. 2001 : hal. 379.
[57] Thermo Nicolet, “Introduction to Fourier Transform Infrared
[58] D.L. Pavia, G.M. Lampman, dan Kriz, G.S., “Introduction To
Spectroscopy : A Guide for Students of Organic Chemistry,” (Singapore: Thomson Learning, 2001).
[59] Nurul Fauziah Haq, “Isolasi, Purifikasi, dan Karakterisasi Likopen dari Hasil Fermentasi Rhodotorula Mucilaginosa Uicc Y-169,” Skripsi, Program Sarjana Fakultas Matematika dan Ilmu Pengetahuan Alam UI, Depok, 2012, hal 25.
[60] SR Kumar, Sundar SS, Afandi A dan Rahman S, “Optimization of Lycopene From Malaysian All Sesason Coloured Fleshy Fruits,”
International Journal of Biology, Pharmacy an Allied Sciences (IJBPAS),
2(7) 2013 : hal. 1455-1467.
[61] Seda Ersus Bilek, “The Effects of Time, Temperature, Solvent: Solid Ratio And Solvent Composition on Extraction of Total Phenolic Compound from Dried Olive (Olea Europaea L.) Leaves,” GIDA, 35(6) 2010 : hal. 411-416.
[62] Sudipta Das dan Debabrata Bera, “Mathematical Model Study on Solvent Extraction Of Carotene from Carrot,” International Journal of Resea rch in
Engineering and Technology (IJRET), 2(9) 2009 : hal. 343-349.
[63] M.A. Al-Farsi dan Chang Y.L, “Optimization of Phenolics and Dietary Fibre Extraction from Date Seeds,” Food Chemistry, 108(3) 2007 : hal. 977-985.
[64] P.W.Tan, C.P.Tan dan Ho,C. W, “Antioxidant Properties: Effect of Solid-to-Solvent Ratio on Antioxidant Compounds and Capacities of Pegaga
(Centella Asiatica),” International Food Research Journal, 18(1) 2011 :
hal. 553-558.
[65] S.Q.Zhang, H.M.Bi dan C.J. Liu, “Extraction of Bio-Active Components from Rhodiola Sachalinensis under Ultrahigh Hydrostatic Pressure,”
Separation and Purification Technology, 57(1) 2007 : hal. 277-282.
[67] Reverchon E, “Supercritical Antisolvent Precipitation of Nanoparticles of
a Zinc Oxide Precursor,” Powder Technology, 102(1) 1999 : hal.127–134. [68] Tu LS, Dehghani F dan Foster NR, “Micronisation and
Microencapsulation of Pharmaceuticals Using a Carbon Dioxide Antisolvent,”Powder Technology, 126(1) 2002 : hal.134–149.
[69] Pornsak Sriamornsak dan Kanokporn Burapapadh, “Characterization of Recrystallized Itraconazole Prepared by Cooling and Anti-Solvent Crystallization,”Asian Journal of Pharmaceutical Sciences, 2015 : hal. 1-9.
[70] Y. Wu, D. Lin dan T. Chau, “Ultrasound-Assisted Extraction of Ginseng Saponins from Ginseng Roots and Cultured Ginseng Cells,” 8(1) 2001 : hal.347-352.
[71] S Mussatto, L. Ballesteros, S. Martins dan J. Teixeira, “Extraction of Antioxidant Phenolic Compounds from Spent Coffee Grounds,”
Separation and Purification Technology, 83(1) 2011 : hal.173-179.
[72] J. Xi, “Caffeine Extraction from Green Tea Leaves Assisted by High Pressure Processing,” Journal of Food Engineering, 94(1) 2009 :
hal.105-109.
[73] W. Peschel, Sanchez-Rabaneda F., Dn W. Plescher A., Gartzia I., Jimenez D., Lamuela-Raventos R., Buxaderas S., Condina C,“An Industrial Approach in the Search of Natural Antioxidants from Vegetable and Fruit Wastes,”Food Chem, 97(1) 2006 : hal.137-150.
[74] Saima Haroon, “Extraction of Lycopene from Tomato Paste and its Immobilization for Controlled Release,” The University of Waikato, 2014.
[75] Hadi Salari, Hanie Rohani, Mohammad Reza Elahifard, Mohammad
Hosseini dan Mohammad Reza Gholami, “Solvents Design on the Basis of Molecular-Microscopic Properties of Binary Mixtures for Lycopene Extraction,”American Journal of Chemistry. 2(2) 2012 : hal. 94-98.
Bioavailability,” European Journal of Pharmaceutical Sciences, 40(1)
2010 : hal. 325-334.
[77] M. W. Park dan S. D. Yeo, “Antisolvent Crystallization of Carbamazepine From Organic Solutions,” Chemical Engineering Research and Design, 90(1) 2012 : hal. 2202-2208.
