• Tidak ada hasil yang ditemukan

Candlenut Milk and Cream as Alternative Ingredients in Ice Cream Production

N/A
N/A
Protected

Academic year: 2023

Membagikan "Candlenut Milk and Cream as Alternative Ingredients in Ice Cream Production"

Copied!
2
0
0

Teks penuh

(1)

CANDLENUT MILK AND CREAM AS THE ALTERNATIVE Page 52 of 75

INGREDIENTS IN ICE CREAM PRODUCTION

Hamdarian Wijaya REFERENCES

Askarina, P. 2015. Extraction of Candlenut Oil using Cold Press Method. BS Thesis.

Department of Food Technology. Swiss German University, Tangerang, Indonesia Australian New Zealand Food Standards Code. (2011). The Standards of Dairy Cream. Australia

Badan Pusat Statistik., 2000. Produksi Perkebunan Rakyat Menurut Jenis Tanaman 2000-2013.

Balsom, T. & Lynch.,2008. Monitoring pasture quality using brix measurements.

BPOM. (2013). Peraturan Kepala Badan Pengawas Obat dan Makanan Tentang Batas Maksimum Penggunaan Bahan Tambahan Pangan Pengemulsi. Jakarta, Indonesia.

Council of Europe., 2004. European Pharmacopeia (Vol. 5). Europe: Council of Europe.

Edeoga., H., B.O, M., & D.E, O. (2005). Phytochemical Constituents of Some Nigerian Medicinal Plants. African Journal of Biotechnology , 4, 685-688.

Ehrlich, S. D., 2011. University of Maryland Medical Center. [Online]

Franzke, C., Duong Tan, P. & Hollstein, E., 1971. Fatty acid composition of seeds of wild-growing oil plants of Vietnam. Fette, Seifen, Anstrichmittel, 73(10), pp.639–642.

Goff, D., 1955. Finding Science in Ice Cream, Ontario: University of Guelph Goff, D., 2008. Ice Cream History and Folklore, Ontario: University of Guelph.

Hartolo, L 2011. Effect of Stabilizer to Physicochemical and Sensory Properties of Non-Dairy Ice Cream. BS Thesis. Department of Food Technology. Swiss German University, Tangerang, Indonesia.

Hendriani, Y.,2005. Stabilitas Es Krim yang Diberi Khitosan Sebagai Bahan Penstabil Pada Konsentrasi Yang Berbeda. S.l: Institut Pertanian Bogor

Hibbeln, J. R. et al., 2006. Healthy intakes of n-3 and n-6 fatty acids: estimations considering worldwide diversity. The American Journal of Clinical Nutrition.

(2)

CANDLENUT MILK AND CREAM AS THE ALTERNATIVE Page 53 of 75

INGREDIENTS IN ICE CREAM PRODUCTION

Hamdarian Wijaya Holts, H., 1995. The Food Chronology. New York

Hooper, L., 2006 BMJ. [Online] Available at: http://www.bmj.com/specialties/drugs- cardiovascular-system [Accessed 20 May 2016]

Hostettmann, K., & Marston, A. (2005). Saponins. Cambridge University . Cambridge: Cambridge University Press.

Jamieson, G. S., 1943. Vegetable fats and oils. S.l.:Reinhold Pub. Corp..

Ketaren, S., 1986. Minyak dan Lemak Pangan. Jakarta, Indonesia: Universitas Indonesia.

Lukmanto, M. O.. 2013. Development of Candlenut Milk. BS Thesis. Department of Food Technology. Swiss German University, Tangerang, Indonesia

Marshall, R.T., Goff, H. D., & Hartel, R.W., 2003.Ice Cream. 6th ed. New York, US:

Springer

Naresh, L. et al., 2006. Stabilizer Blends and their importance in Ice cream Industry – A Review.

Okuyama, H. et al., 2007. 3 fatty acids effectively prevent coronary heart disease and other late-onset diseases: the excessive linoleic acid syndrome. World Review of Nutritional Dietetics 96, pp. 83-103.

Purwadaria, H. K., Pertiwi, S., Syarief, A. M. & Putiati, M., 1995. Processing and Marketing of Candle nut (Kemiri) in Indonesia, Padang: Institut Pertanian Bogor.

Rustan, A.C. & Drevon, C. A., 2005. Fatty Acids: Structure and Properties. Hoboken, NJ: John Wiley & Sons

Saati, E. A. & Sundari, T., 2009. Pembuatan Es Krim Lidah Buaya (Aloe Chinensis) dengan Penambahan Gelling Agents. S.l.:Kimia Pangan dan Gizi: Gramedia

Wijaya, T. 2004. Extraction of Candlenut Oil using Cold Press Method. BS Thesis.

Department of Food Technology. Swiss German University, Tangerang, Indonesia

Referensi

Dokumen terkait

The purpose of this study was to determine the physicochemical and sensory characteristics of vegetarian ice cream by using black soybean milk and black rice extrudates

Penelitian ini bertujuan untuk mengetahui pengaruh substitusi oat bran terhadap karakteristik fisik, kimia dan sensori dari ice cream susu kedelai dan mengetahui

Tujuan dari penelitian ini adalah untuk menentukan jenis lemak terbaik pada pembuatan whipping cream nabati berdasarkan karateristik fisik dan sensoris serta pengaplikasian

Economic Hardship Among Older People in New Zealand: The Effects of Low Living Standards on Social Support, Loneliness, and Mental Health Christine Stephens , Massey University

Validity of the research design.The research was de- signed around the use of EIOA as a macro-level life cycle assessment for the New Zealand food and fibre sectors dairy, sheep, beef

Massev University Library Ne"V Zealand & Pacific: Collection THE COMPARATIVE PROFITABILITY OF MILK AND BEEF PRODUCTION ON SEASONAL SUPPLY DAIRY FARI.:S RAL...'Ofl G..

The litera ture is reviewed wh ich dis cusses responses to feeding in Europe where diet of the cows are mainly concent rates and in Aus tral ia and New Zealand where dairy cows graze

Ananas comosus Peels Extract as a New Natural Cosmetic Ingredient: Oil-in-Water O/W Topical Nano Cream Stability and Safety Evaluation ABSTRACT Ananas comosus peels AcP are among