DAFTAR PUSTAKA
Aryanto, A.Y. (2000), Pemanfaatan Kitosan dari Limbah Kulit Udang (Crustacea) Sebagai Bahan untuk Pembuatan Membran, Skripsi, Institut Pertanian Bogor, Bogor.
Bangyekan, C., Aht, O.D., dan Srikulkit, K. (2006), “Preparation and Properties Evaluation of Chitosan-Coated Cassava Starch Film”, Carbohydrate Polymers, Vol. 63, hal. 61-71.
Berthier, Jean., dan Kenneth, A.B., (2012), “The Physics of Microdroplets”, John Wiley & Sons, Inc, Canada.
Butler, B.L., Vergano, P.J., Testin, R.F., Bunn, J.M., dan Wiles J.L. (1996),
“Mechanical and Barrier Properties of Edible Chitosan Films as Affected by Composition and Storage”, Journal of Food Sciences, Vol. 61, No. 5, hal. 953-955.
Chem.libretexts.org, “Diakses pada 13 Januari 2019”.
Giacomello, Alberto., Mauro, Chinappi., Simone, Meloni., dan Carlo, M.C. (2013),
“Superhydrophobicity Lost: The Cassie-Baxter to Wenzel Phase Transition”, CINECA IRIS, Italy.
Gintu, A.R., Hartati, Soetjipto., dan Margareta, N.C. (2017), “Karakteristik dan Sifat Fisikokimia Kitosan dari Kulit Udang”, Seminar Nasional Kimia dan Pendidikan Kimia IX (SN-KPK IX).
Hamidah, Nur, dkk. (2012), “Pelapisan Hidrofobik pada Kaca melalui Metode Sol Gel dengan Precursor Waterglass”, Institut Teknologi Sepuluh November Surabaya, Surabaya.
Joanny, J.F., and P.G. de Gennes. (1984), “A Model for Contact Angle Hysteresis”, Journal of Chemical Physics, Vol 81, No. 552.
Khamidah, I.N., M. Cholid, Djunaidia., dan Khabibi. (2011), “Pemanfaatan Kitosan Termodifikasi Asam Askorbat sebagai Adsorben Ion Logam Kobalt (II) dan Nikel (II)”, Jurnal Kimia Sains dan Aplikasi, Vol. 14, hal. 21-25.
Knorr, D. (1982), “Functional Properties of Chitin and Chitosan”, Journal of Food Sciences, Vol. 8, No. 593.
Krochta, J. M. (1992), “Control of Mass Transfer in Food with Edible Coating and Film: Advances in Food Engineering”, CRC Press, Boca Raton, F.L, hal.
517-538.
Li, Yao., Jingran, Bi., Siqi, Wang., Tan, Zhang., Xiaomeng, Xu., Haitao, Wang., Shasha, Cheng., Bei-Wei, Zhu., dan Mingqian, Tan. (2018), “Bio- Inspired Edible Super-Hydrophobic Interface for Reducing Residual Liquid Food”, Journal of Agricultural and Food Chemistry, Vol. 66, No.
9, hal. 2.143-2.150.
MSDS Beeswax. Science Lab.com, “Diakses pada 14 Januari 2019”.
Puetz. J., dan M.A. Aegerter, (2004), “Sol-Gel Technologies for Glass Producers and Users”, Springer Science, New York.
Putri, T.A., Ratnawulan., dan Ramli. (2018), “Sintesis Lapisan Hydrophobic Nanokomposit Mangan Oksida/Polystyrene (MnO2/PS) untuk Aplikasi Self Cleaning”, Pillar of Physics, Vol. 11, No. 2, hal. 1-8.
Rahmawati, Eka., dan Sry, Agustina. 2018, “Rekayasa Permukaan Lapisan Tipis Kitosan Sebagai Dasar Pengembangan Teknologi Self Cleaning”, Jurnal Pembelajaran dan Pengajaran Fisika.
Salager, J.L. (2002), Surfactants Types and Uses. Laboratory of Formulating Interface Rheologi and Process, Universidad De Los Andes, Vol 6, hal.
23-24.
Setiani, Wini., Tety, Sudiarti., dan Lena, Rahmidar. (2013), “Preparasi dan Karakterisasi Edible Film dari Poliblend Pati Sukun-Kitosan”, Valensi, Vol. 3, No. 2, hal. 100-109.
Shirtcliffe, N.J., Glen, McHale., Shaun, Atherton., and Michael, I.N. (2009), “An Introduction to Superhydrophobicity”, Nottingham Trent University, Inggris.
Supeni, Guntarti., dan Suryo, Irawan. (2012), “Pengaruh Penggunaan Kitosan terhadap Sifat Barrier Edible Film Tapioka Termodifikasi”, Jurnal Kimia Kemasan, Vol. 34 No. 1, hal. 199-206.
Wenten, I.G., Nurul, F., Sofiatun, A., Nicholaus, P., (2015), Membran Superhidrofobik, Institut Teknologi Bandung, Bandung.
Yuan, Yuehua., dan T.R., Lee. (2013), “Surface Science Techniques”, Springer- Verlag, Berlin Heidelberg.
Zhang, Yiwen., Jingran, Bi., Siqi, Wang., Qiping, Cao., Yao, Li., Jinghui, Zhou., dan Bei-Wei, Zhu. (2018), “Functional Food Packaging for Reducing Residual Liquid Food: Thermoresistant Edible Super-Hydrophobic Coating from Coffee and Beeswax”, Journal of Colloid and Interface Science, Vol. 533, hal. 742-749.
