DAFTAR PUSTAKA
Ali, M. E., Hashim, U., Mustafa, S., Che Man, Y. B., and Islam, Kh. N. (2012). Gold Nanoparticle Sensor for the Visual Detection of Pork Adulteration in Meatball formulation. Journal of Nanomaterials. Volume 2012, Article ID 103607 (7).
Anggara, A.W., dan Sudarmadji. (2008). Modul G-2: Pengendalian Hama Tikus
Terpadu (PHTT), Pelatihan TOT SL-PTT Padi Nasional. Balai Besar
Penelitian Tanaman Padi. Badan Penelitian dan Pengembangan Pertanian. Dasa Prima.
Apriyantono, A. (2001). Sistem Sertifikasi Halal di Indonesia. Seminar Pangan, Teknologi Pangan dan Gizi, Fakultas teknologi Pertanian, IPB.
Asensio, L., González, I., García, T. and Martín, R. (2008). Determination of food authenticity by enzyme-linked immunosorbent assay (ELISA). Food
Control, 19(1), 1–8.
Brereton, R.G., 2003. Chemometrics: Data Analysis for The Laboratory and
Chemical Plant. John Wiley & Sons, Chichester, pp. 212-227.
Che Man, Y.B., Gan, H.L., Nor Aini, I., Nazimah, S. A.H., dan Tan, C. P.. (2005). Detection of Lard Adulteration in RBD Palm Olein Using an Electronic Nose. Food chemistry. 90: 829-835.
Che Man, Y.B., Rohman A., dan Mansor, T.S.T. (2011). Differentiation of lard from edible oils by means of Fourier transform infrared spectroscopy and chemometrics. Journal of the American Oil Chemists’ Society. 74: 187-192. Che Man, Y.B., Syahariza, Z.A., dan Rohman, A. (2010). Chapter 1. Fourier
Transform Infrared (FTIR) Spectroscopy: Development, Technique, and Application in the Analysis of Fats and Olis, in Fourier Transform
Spectroscopy edited by Oliver J Ress, New York, Nova Science Publisher:
1-36.
Djatmiko, B. dan P., Wijaya. (1973). Lemak dan Minyak I. Bogor: Jurusan TIP Institusi Pertanian Bogor.
Fessenden, R. J., dan Fessenden, J. S. (1986). Organic Chemistry, Third Edition. Wadsworth, Inc., Belmont, California 94002 Massachuset, USA.
Fibriana, F., Widianti, T., Retnoningsih, A., dan Susanti. (2012). Deteksi Daging Babi Pada Produk Bakso di Pusat Kota Salatiga Menggunakan Teknik Polymerase Chain Reaction. Biosaintifika. 4 (2).
Gaman, P. M., dan K. B. Sherrington. (1994). Pengantar Ilmu Pangan, Nutrisi,
dan Mikrobiologi. (Gardjito, Naruki, Murdiati, Sardjono, penerjemah).
Yogyakarta: Gadjah Mada University Press.
Guntarti, A., Martono, S., Yuswanto, A., and Rohman, A. (2015). FTIR Spectroscopy in Combination with Chemometrics for Analysis of Wild Boar Meat in Meatball Formulation. Asian Journal of Biochemistry. 10 (4): 165-172.
Herlina, N., dan Ginting, S.H.M. (2002). Lemak dan Minyak. Sumatra Utara: Universitas Sumatra Utara.
Hermanto, S., Muawanah, A., dan Harahap, R. (2008). Profil dan Karakteristik Lemak Hewani (Ayam, Sapi dan Babi) Hasil Analisa FTIR dan GCMS.
Valensi, 1 (3): 102-109.
Jaminan Produk Halal yang selanjutnya disingkat JPH adalah kepastian hukum terhadap kehalalan suatu Produk yang dibuktikan dengan Sertifikat Halal (Undang-undang Repubil Indonesia Nomor 33 Tahun 2014 Tentang Jaminan Produk Halal)
Jaswir, I., Mirghani, M.E.S., Hassan, T.H., and Said, M.Z. (2003). Determination of lard in mixture of body fats of mutton and cow by Fourier transform infrared spectroscopy. Journal of Oleo Science. 52: 633-638.
Ketaren, S. (1986). Minyak dan Lemak Pangan. Jakarta: Penerbit Universitas Indonesia Press.
Khopkar, S. M. (1990). Konsep Dasar Kimia Analisis. Jakarta: Universitas Indonesia (UI-Press)
Miller and Miller. (2005) .Statistics and Chemometrics for AnalyticalChemistry
Fifth edition. Harlow: Pearson Education.
Mohamad, K., Olsson, M., Andersson, G., Purwantara, B., van Tol, H.T.A., Rodriguez-Martinez, H., Colenbrander, B., dan Lenstra, J.A. (2012). The Origin of Indonesian Cattle and Conservation Genetics of the Bali Cattle Breed. Reproduction in domestic animals (1990), 47:18-20.
Murakani, O., Kirana, V.L.T., Priyono, J., dan Tristiani, H. (1992). Tikus Sawah. Laporan Akhir Kerjasama Indonesia – Jepang bidang perlindungan tanaman pangan (ATA – 162). Jakarta: Direktorat Bina Perlindungan Tanaman. Nugroho, Cipto., Idris dan Widjanarko, Teguh, R.D. (2009). Bioteknologi Tikus
Sawah sebagai Pengetahuan Dasar dalam Tindakan Pengendalian.
Sulawei Tenggara: Balai Pengkajian Teknologi Pertanian.
Nurjuliana, M., Che Man, Y. B., Mat Hashim and Mohamad AKS. (2011). Rapid identification of pork for halal authentication using the electronic nose and gas chromatography mass spectrometer with headspace analyser. Meat
Science. 88: 638-644.
Pavia, D.L., Lampman, G.M., and Kriz-jr. G.S. (2001). Introdoction to
Spectroscopy: A Guide for Students of Organic Chemistry, 3th Edition,
Payne, J.C.M., Francis, C.M., dan Phillipps, K., (1985). A field guide to
themammals of Borneo. The Sabah Society, Kota Kinabalu, Malaysia.
Perez-Palacios, T., Ruiz, J., Martin, D., Muriel, E., dan Antequera, T., 2008. Comparison of different methods for total lipid quantification in meat and meat products. Food Chemistry, 110: 1025-1029
Rahmania, H. (2014). Analisis Daging Tikus dalam Bakso Sapi Menggunakan Metode Spektroskopi Inframerah yang Dikombinasikan dengan Kemometrika [Skripsi]. Yogyakarta: Universitas Gadja Mada
Rakesh, P., Charmi, P., dan S.K. Rajesh. (2014). Quantitative Analytical applications of FTIR Spectroscopy in Pharmaceutical and Allied Areas. J.
Adv. Pharm. Edu. & Res. 4 (2): 145 – 157.
Ratnasari, A, Indah. 2015, Analisis Kandungan Lemak Anjing dalam Bakso Yang
Beredar di Pasar Wage Purwokerto Menggunakan Fourier Transfrom Infrared (FTIR) Yang Dikombinasi Dengan Kemometrik Sebagai Autentifikasi Halal [skripsi], Purwokerto, Fakultas Farmasi, Universitas
Muhammadiyah Purwokerto.
Rohman, A. (2011). Analysis of Food Ingredients for Practice Approach. Yogyakarta: Pustaka Pelajar.
Rohman, A. (2012). Application of FTIR Spectroscopy for Quality Control in Pharmaceutical Products: A Review. Indonesian Journal of Pharmacy. 23(1): 1–8.
Rohman, A. (2014). Spektroskopi Inframerah dan Kemometrika untuk Analisis
Farmasi. Yogyakarta: Pustaka Pelajar.
Rohman, A. (2014). Spektroskopi Inframerah dan Kemometrik Untuk Analisis
Farmasi. Yogyakarta: Pustaka Pelajar
Rohman, A. and Y.B.C. Man, (2012). Analysis of pig derivatives for halal authentication studies. Food Rev. Int., 28: 97-112.
Rohman, A., Gupitasari, I., Purwanto, Triyana, K., Rosman, A. S., Ahmad, and Yusof, F, M. (2014). Quantification of Lard in the Mixture with Olive Oil in Cream Cosmetics Based on FTIR Spectra and Chemometrics for Halal Authentication. Jurnal Teknologi.69(1): 113-119
Rohman, A., Kuwat, T., Retno, S., Sismindari, Yuny, E. and Tridjoko, W. (2012). Fourier Transform Infrared Spectroscopy applied for rapid analysis of lard in palm oil. International Food Research Journal. 19 (3): 1161-1165. Rohman,A dan Che Man., 2010. FTIR Spectroscopic Combined With
Chemometrics For Analysis Lard In The Mixtures With Body Fats Of Lamb, cow, And Chicken. International Food Research Journal 17: 519-526
Sudarmadji, S., Bambang, H., dan Suhardi. (1989). Analisa Bahan Makanan dan
Pertanian.Yogyakarta: Liberty Yogyakarta.
Suparman, Rahayu, W. S., Sundhani, E., Saputri, S. D. (2015). The use of Fourier Transform Infrared Spectroscopy (FTIR) and Gas Chromatography Mass Spectroscopy (GCMS) for Halal Authentication in Imported Chocolate with Various Variants. J.Food Pharm.Sci. 2: 6-11
Suseno, E.J., dan Firdausi, S.K. (2008). Rancang Bangun Spektroskopi FTIR (Fourier Transform Infrared) untuk Penentuan Kualitas Susu Sapi. Berkala
Fisika. 11 (1): 23-28.
Syahariza, Z.A., Che Man, Y.B., Selamat, J., dan Bakar, J., 2005. Detection of lard alduteration in cake formulation by Fourier transform infrared (FTIR) spectroscopy. Food Chemistry, 92: 365-371.
Tahid. (1994). Spektroskopi Inframerah, transformasi Fourier No II Tahun VIII. Bandung: Warta Kimia Analisis.
Vlachos, N., Skopelitis, Y., Psaroudaki, M., Konstantinidou, V., Chatzilazarou, A., and Tegou, E. (2006). Applications of Fourier Transform Infrared
Spectroscopy to Edible Oils. Analytica Chimica Acta. 573-574 (2006) 459-465
Waskitho, Dri, 2015, Analisis Lemak Babi Dalam Formula Lipstik Secara
Spektrofotometri Inframerah dan Kalibrasi Multifariat [tesis], Yogyakarta,
Fakultas Farmasi, Universitas Gajah Mada.
Widyasari, I.Y., Sudjadi and Rohman, A. (2015). Detection of Rat Meat Adulteration in Meat Ball Formulations Employing Real Time PCR. Asian
Journal of Animal Sciences. 9 (6): 460-465.
Winarno, F. G., Fariaz, S., dan Fardiaz, D. (1980). Pengantar Teknologi Pangan. Jakarta: Gramedia Pustaka Utama.
Winarno. F. G. (1992). Kimia Pangan dan Gizi. Jakarta: Gramedia Pustaka Utama.
