45
DAFTAR PUSTAKA
Adebowale, K. O.,Olu-Owolabi, B. I., Olawumia, E. K &Lawal, O. S. 2005.
Functional Properties of Native, Physically and Chemically Modified
Breadfruit ( Artocarpusartilis) Starch. Industrial Crops and Products, 21, .
Azizah, N. 2013. Pengaruh Suhu Fosforilasi Terhadap Sifat Fisikokimia Pati
Tapioka Termodifikasi. Universitas Hasanuddin; Makassar
Banks, W dan C.T. Greenwood. 1975. Starch Its Components. Halsted Press, John
Wiley and Sons, N.Y
Beynum, G.M.A. van, Roels, J.A. 1985. Starch Conversion Technology. Marcel
Dekker, Inc : New York and Bassel
Budiyati, C.S. 2016. Modifikasi Pati Sukun dengan Teknik Oksidasi
Menggunakan Hidrogen Peroksida. Universitas Diponegoro. Semarang
Fatchturi, A. 2009. Modifikasi Cassava Starch Dengan Proses Oksidasi Sodium
Hypoclorite. Universitas Diponegoro. Semarang
Fleche, G. 1985.Chemical modifikation and degradation of starch.Di dalam
G.M.A.Van Beynum dan J.A. Roels, ed. Starch conversion technology.
Applied Science Publ., London.
Fennema, O.W.1985. Principle of Food Science, Food Chemistry. Marcel Dekker
Inc :New York
Garcia, E.A., Feria, J.S., Vilalobos, J.R., Gonzales, F.R., Perez, A.J., Emmanuel.
2014. Properties of Edible Films Based on Oxidized Starch and Zein.
InstitutpoliTenic National : Mexico
Glicksmann , M. 1969. Gum Arabic . In Whistler, R.L and J.N Be Miller.
IndustrialGum : Polysaccharides and Their Derivates. Academis Press :
New York.
46
Hart, H. 2003. Kimia Organik. Jakarta : Erlangga
Hartomo, J. A.1986.Penyidikan Spektrometrik Senyawa Organik.Edisi Keempat.Jakarta : Erlangga
Hee-Joung An., 2005, Effects of Ozonation and Addition of Amino acids on
Properties ofRice Starches.A Dissertation Submitted to the Graduate
Faculty of the Louisiana state University and Agricultural and Mechanical
College.
Herawati, H. 2010.StandarisasiPatiTermodifikasiUntukProdukPangan. Makalah. Jakarta: PPIS-BSN 2010
Hill dan Kelley. 1942. Organic Chemistry. The Blakistan Co., Philadelphia,
Toronto.
Hodge, J.E. dan E.M. Osman. 1976. Carbohydrates. Di dalam Food Chemistry.
D.R. Fennema, ed. Macel Dekker, Inc. New York dan Basel.
Jane, J.1995. Starch Properties, Modifications, and Application, Journal of
Macromolecular Science
Jonhed, A. 2006. Properties Of Modified Starches And Their Use In The Surface
Treatment Of Paper.Karlstad University Studies : Karlstad
Karukake,M.,Akiyama, Y., Hagiwara, H., & Komaki, T. 2012. Effect of Cross-
Linking andLow Molecular Amylose on PastingCharacteristics of Waxy
Corn Starch. Food Chemistry.
Koswara,S., 2006, Sukun Sebagai Cadangan Pangan Alternatif.
Ebookpangan.com
Lawal, O. S. 2004. Composition Physicochemical Properties and Retrogradation
Characteristics of Native, Oxidized, acetylated and Acid – thinned new
cocoyam(xanthosoma sagittifolium) Starch. Food Chemistry 205-218
47
Leach HW, Mc Cowen LD, Schoch TJ. 1959. Structure of the starch granules. In:
swelling and solubility patterns of various starches. Cereal Chem. 36: 534
Liu, J., Wang, B., Lin, L., Zhang, J., Liu, W., Xie, J.2014. Functional,
Physicochemical Properties And Structure Of Cross-Linked Oxidized
Maize Starch.Food Hidrocolloids 36 (2014) 45-52.
March, J. 1982. Advanced Organic Chemistry.Fourth Edition. John Wiley & Sons
Inc : New York
Maurer, H. W (Ed): Starch and Starch products in surface sizing and paper
coating. Tappi Press, Atlanta, 2001.
Neelam,K., Vijay, S., Lalit, S. 2012. Various Techniques for The Modification of
Starch and The Application of Derivatives. Int. Resch. J. of Pharm. 03,
25-31.
Nopianto, E. 2009. Pati.http://eckonopianto.blogspot.com/2009/04/pati.html.
Akses Tanggal 1 Agustus 2012, Makassar.
Oates, C.G. 1997. Towards an understanding of starch granule structure and
hydrolysis.Review. Trends Food Sci. Technol
Pavia, D.L., Lampman, G.M., Kriz, G.S. 2001. Introduction To Spectroscopy.
Third Edition. United States of America : United kingdom
Pitojo , S. 1992.Budidaya Sukun. Kanisius : Yogyakarta
Radley, J.A. 1976. Starch Production Technology. Applied Science Publ.,
London.
Sameh , A., Alahmad, K., Niazi, S., Ammar, A., Zaaboul, F., Zhang, T. 2016.
Chemically Modified Starch and Utilization in Food Stuffs.
International Journal of Nutrition and Food Sciences.
Sastrohamidjojo, H. 2005.Kimia Organik : Stereokimia , Karbohidrat, Lemak dan Protein. Yogyakarta: UGM Press.
Smith, M.B. 1994. Organic Synthesis. 1st ed. Mc Graw Hill International Editions
: New York
48
Smith, R.J. (1967). Production and use of hypochlorite oxidized starches. In
Starch Chemistry and Technology, (Eds. R.L. Whistler, E. F. Paschall)
Academic Press, New York, Vol.2, pp. 620-625.
Vanier, N.L., Halal, S.L., Dias, A.R., Zavareze, E.D. 2016. Food Chemistry.
Federal University of Pelotas : Brazil
Winarno, F.G. 2002. Kimia Pangan. PT Gramedia, Jakarta
Widowati, S. 2003. Prospek Tepung Sukun Untuk Berbagai Produk Makanan
OlahanDalam Upaya Menunjang Diversifikasi Pangan.
Wirjosentono,B. 1995. Perkembangan Polimer di Indonesia. Orasi Ilmiah Lustrum
Medan : Universitas Sumatera Utara.
Http://
tomotou.net/70207134/ sri widowati.html
Wurzburg, O.B. 1986. Modified Starches : Properties and Uses. CRC Press Inc :
Boca Raton, Florida
Zhang, Y.R., Wang, X.L., Zhao, G.M., Wang, Y.Z. 2012. Preparation and
Properties of Oxidized Starch with High Degree Of Oxidation
Sherry X., Q. L., and Steve W. C. 2005. Starch Modification and Applications.
CarbohydratPolymer
