• Tidak ada hasil yang ditemukan

Daftar Pustaka

N/A
N/A
Protected

Academic year: 2024

Membagikan "Daftar Pustaka"

Copied!
4
0
0

Teks penuh

(1)

13 DAFTAR PUSTAKA

[1] N. Andri, “Mutu dan daya simpan manisan empelur nanas (Ananas comosus (L.) Merr) varietas queen terhadap penambahan gula aren dengan konsentrasi yang berbeda,” Skripsi, pp. 1–55, 2011.

[2] Adrizal, N. Hidayat, Y. Heryandi, and M. E. Mahata, “Effect of dietary inclusion of fermented pineapple peel waste on performance and egg yolk cholesterol level of laying hens,” Online J. Anim. Feed Res., vol. 11, no. 4, pp. 151–156, 2021.

[3] A. R. Bijaksana, Y. Lukmayani, and R. A. Kodir, “Studi literatur potensi aktivitas antioksidan dari kulit buah nanas (Ananas comosus (L.) Merr),” Pros. Farm., vol. 6, no. 2, pp. 1011–1016, 2020.

[4] I. Purwaningsih, R. Sapriani, and R. Indrawati, “Antioxidant activity of methanol extract of kesum leaves (Polygonum minus Huds) DPPH method,” J. Lab.

Khatulistiwa, vol. 1, no. 2, pp. 17–21, 2018.

[5] M. Wadhwa, M. P. S. Bakshi, and H. P. S. Makkar, “Wastes to worth: Value added products from fruit and vegetable wastes,” CAB Rev., vol. 10, no. 43, 2015.

[6] S. Hadjadj et al., “Polyphenol composition and antioxidant activity of Searsia tripartita and Limoniastrum guyonianum growing in Southeastern Algeria,” Sci. African, vol.

10, no. e00585, pp. 1–13, 2020.

[7] S. Budiari, Y. Maryati, A. Susilowati, H. Mulyani, and P. D. N. Lotulung, “The effect of lactic acid fermentation in antioxidant activity and total polyphenol contents of the banana (Musa acuminate Linn) juice,” in AIP Conference Proceedings, 2019, vol.

2175, pp. 1–10.

[8] O. A. Adebo and I. G. Medina-Meza, “Impact of fermentation on the phenolic compounds and antioxidant activity of whole cereal grains: A mini review,”

Molecules, vol. 25, no. 4, pp. 1–19, 2020.

[9] S. J. Hur, S. Y. Lee, Y. C. Kim, I. Choi, and G. B. Kim, “Effect of fermentation on the antioxidant activity in plant-based foods,” Food Chem., vol. 160, pp. 346–356, 2014.

[10] P. R. Yeragamreddy, R. Peraman, N. B. Chilamakuru, and H. Routhu, “In vitro antitubercular and antibacterial activities of isolated constituents and column fractions from leaves of Cassia occidentalis, Camellia sinensis and Ananas comosus,” J.

Pharmacol. Ther, vol. 2, no. 4, pp. 116–123, 2013.

[11] N. Nurhayati, “Broiler chicken performance feed ration containing pineapple peel meal and supplemented by yoghurt,” J. Agripet, vol. 13, no. 2, pp. 15–20, 2013.

[12] S. T. Zulaikhah, “The role of antioxidant to prevent free radicals in the body,” Sains Med., vol. 8, no. 1, p. 39, 2017.

[13] A. Werdhasari, “Peran antioksidan bagi kesehatan,” J. Biomedik Medisiana Indones., vol. 3, no. 2, pp. 59–68, 2014.

[14] S. Rizal, S. U. Nurdin, S. Suharyono, and M. Marniza, “Study on potentials of

pineapple skin extract fermented with Lactobacillus casei as a probiotic beverage by in vivo,” J. Agroindustri, vol. 10, no. 1, pp. 12–20, 2020.

[15] A. Khare, G. Thorat, A. Bhimte, and V. Yadav, “Mechanism of action of prebiotic and

(2)

14 probiotic,” ~ 51 ~ J. Entomol. Zool. Stud., vol. 6, no. 4, pp. 51–53, 2018.

[16] D. Davani-Davari et al., “Prebiotics: Definition, types, sources, mechanisms, and clinical applications,” Foods, vol. 8, no. 3, pp. 1–27, 2019.

[17] I. N. Sergeev, T. Aljutaily, G. Walton, and E. Huarte, “Effects of synbiotic supplement on human gut microbiota, body composition and weight loss in obesity,” Nutrients, vol. 12, no. 1, 2020.

[18] D. Hill, I. Sugrue, C. Tobin, C. Hill, C. Stanton, and R. P. Ross, “The Lactobacillus casei group: History and health related applications,” Front. Microbiol., vol. 9, no.

SEP, 2018.

[19] N. Hajar, S. Zainal, K. Z. Nadzirah, A. M. S. Roha, O. Atikah, and T. Z. M. T. Elida,

“Physicochemical properties analysis of three indexes pineapple (Ananas comosus) peel extract variety N36,” APCBEE Procedia, vol. 4, pp. 115–121, 2012.

[20] B. N. P. Sah, T. Vasiljevic, S. McKechnie, and O. N. Donkor, “Effect of refrigerated storage on probiotic viability and the production and stability of antimutagenic and antioxidant peptides in yogurt supplemented with pineapple peel,” J. Dairy Sci., vol.

98, no. 9, pp. 5905–5916, 2015.

[21] T. Chalchisa and B. Dereje, “From waste to food : utilization of pineapple peels for vinegar production,” MOJ Food Process. Technol., vol. 9, no. 1, pp. 1–5, 2021.

[22] A. S. Sandika, S. R. Muria, and S. R. Yenti, “Fermentasi kulit nanas menjadi bioetanol menggunakan Zymomonas mobilis dengan variasi pemekatan medium dan waktu fermentasi,” Jom Fteknik, vol. 4, no. 1, pp. 1–6, 2017.

[23] M. M. Rashad, A. E. Mahmoud, M. M. Ali, M. U. Nooman, and A. S. Al-Kashef,

“Antioxidant and anticancer agents produced from pineapple waste by solid state fermentation,” Int. J. Toxicol. Pharmacol. Res., vol. 7, no. 6, pp. 287–296, 2015.

[24] A. W. Soehendro, G. J. Manuhara, and E. Nurhartadi, “Effects of temperatures on antioxidant and antimicrobia activity of melinjo seed (Gnetum gnemon L.) with Ethanol and Water as Solvent,” J. Teknosains Pangan, vol. 4, no. 4, pp. 15–24, 2015.

[25] L. Mizzi, C. Chatzitzika, R. Gatt, and V. Valdramidis, “HPLC analysis of phenolic compounds and flavonoids with overlapping peaks,” Food Technol. Biotechnol., vol.

58, no. 1, pp. 12–19, 2020.

[26] T. Li et al., “Major polyphenolics in pineapple peels and their antioxidant interactions,” Int. J. Food Prop., vol. 17, no. 8, pp. 1805–1817, 2014.

[27] Y. Martono and S. Martono, “High performance liquid chromatography analysis for determination of gallic acid, caffeine, and epigallocatechin gallate concentration in various tea bags product,” Agritech, vol. 32, no. 4, pp. 362–369, 2012.

[28] S. L. Jothy, Z. Zuraini, and S. Sasidharan, “Phytochemicals screening, DPPH free radical scavenging and xanthine oxidase inhibitiory activities of Cassia fistula seeds extract,” J. Med. Plants Res., vol. 5, no. 10, pp. 1941–1947, 2011.

[29] I. A. G. Padmawati, I. K. Suter, and N. M. I. Hapsari Arihantana, “Pengaruh jenis pelarut terhadap aktivitas antioksidan ekstrak eceng padi (Monochoria vaginalis Burm F. C. Presel.),” J. Ilmu dan Teknol. Pangan, vol. 9, no. 1, pp. 81–87, 2020.

(3)

15 [30] G. Rifai, I. W. Rai Widarta, and K. Ayu Nocianitri, “Pengaruh jenis pelarut dan rasio

bahan dengan pelarut terhadap kandungan senyawa fenolik dan aktivitas antioksidan ekstrak biji alpukat (Persea americana Mill.),” J. Ilmu dan Teknol. Pangan, vol. 7, no.

2, pp. 22–32, 2018.

[31] M.-O. Gema, R.-L. Marlon, D.-R. Joel, and L.-S. Fátima, Rosas-Cárdenas Flor De Silvia, “Effect of ethanol and methanol on the total phenolic content and antioxidant capacity of chia seeds (Salvia hispanica L.),” Sains Malaysiana, vol. 49, no. 6, pp.

1283–1292, 2020.

[32] D. P. Yulistian, E. P. Utomo, S. M. Ulfa, and E. Yusnawan, “Studi pengaruh jenis pelarut terhadap hasil isolasi dan kadar senyawa fenolik dalam biji kacang tunggak (Vigna unguiculata (L.) Walp) sebagai antioksidan,” Kim. Student J., vol. 1, no. 1, pp.

819–825, 2015.

[33] W. Koch, W. Kukuła-Koch, M. Czop, P. Helon, and E. Gumbarewicz, “The role of extracting solvents in the recovery of polyphenols from green tea and its antiradical activity supported by principal component analysis,” Molecules, vol. 25, no. 9, pp. 1–

14, 2020.

[34] R. Nazarni, D. Purnama, S. Umar, and H. Eni, “The effect of fermentation on total phenolic , flavonoid and tannin content and its relation to antibacterial activity in jaruk tigarun (Crataeva nurvala , Buch HAM ),” Int. Food Res. J., vol. 23, no. 1, pp. 309–

315, 2016.

[35] N. A. Ibrahim, S. Mustafa, and A. Ismail, “Effect of lactic fermentation on the antioxidant capacity of Malaysian herbal teas,” vol. 21, no. 4, pp. 1483–1488, 2014.

[36] C. G. Rizzello et al., “Lactic acid fermentation as a tool to enhance the functional features of Echinacea spp,” Microb. Cell Fact., vol. 12, no. 44, pp. 1–15, 2013.

[37] C. Ng, C. Wang, Y. Wang, W. Tzeng, Y. Shyu, and J. B. I. B. Ioeng, “Lactic acid bacterial fermentation on the production of functional antioxidant herbal

Anoectochilus formosanus Hayata,” JBIOSC, vol. 111, no. 3, pp. 289–293, 2011.

[38] B. A. Acosta-Estrada, J. A. Gutiérrez-Uribe, and S. O. Serna-Saldívar, “Bound phenolics in foods, a review,” Food Chem., vol. 152, pp. 46–55, 2014.

[39] E. D. Wijayanti, N. Candra, E. Setiawan, and J. P. Cristi, “Effect of Lactic Acid Fermentation on Total Phenolic Content and Antioxidant Activity of Fig Fruit Juice ( Ficus carica ),” in Health Science International Conference, 2017, vol. 2, pp. 282–289.

[40] Y. Huang, H. Wang, and C. Zhu, “Effect of lactic acid bacteria fermentation on antioxidation and bioactivity of hawthorn pulp,” in IOP Conference Series: Earth and Environmental Science, 2019, vol. 267, no. 062056, pp. 1–7.

[41] K. Sato and M. Toriyama, “Depigmenting effect of catechins,” Molecules, vol. 14, no.

11, pp. 4425–4432, 2009.

[42] Q. D. Do et al., “Effect of extraction solvent on total phenol content, total flavonoid content, and antioxidant activity of Limnophila aromatica,” J. Food Drug Anal., vol.

22, no. 3, pp. 296–302, 2014.

[43] H. S. Putro, R. F. L. Abharina, and R. Nafwa, “Pengaruh penambahan bakteri Lactobacillus casei dan bakteri Zymomonas mobilis terhadap aktivitas antioksidan pada yogurt,” Akta Kim. Indones., vol. 5, no. 1, pp. 22–32, 2020.

(4)

16 [44] S. Ghosh, R. Chakraborty, and U. Raychaudhuri, “Determination of pH-dependent

antioxidant activity of palm (Borassus flabellifer) polyphenol compounds by photoluminol and DPPH methods: a comparison of redox reaction sensitivity,” 3 Biotech, vol. 5, no. 5, pp. 633–640, 2014.

[45] M. Kumamoto, T. Sonda, K. Nagayama, and M. Tabata, “Effects of pH and metal ions on antioxidative activities of catechins,” Biosci. Biotechnol. Biochem., vol. 65, no. 1, pp. 126–132, 2014.

[46] S. V. Jovanovic, S. Steeden, M. Tosic, B. Marjanovic, and M. G. Simicg, “Flavonoids as Antioxidants,” J. Am. Chem. Soc, vol. 116, no. 5, pp. 4846–4851, 1994.

Referensi

Dokumen terkait

Flavonoid, Phenolic Contents and Antioxidant Properties of Thai Hot Curry Paste Extract and Its Ingredients As Affected of PH, Solvent Types and Hidh

Antioxidant Activity and The Phenolic Profile of White Saffron (Curcuma Mangga Val.) as Affected by Blanching Method.. Pengaruh Ratio Kombinasi Maltodekstrin,

Probiotic Potential of Some Lactic Acid Bacteria Isolated from Romanian Fermented Vegetables.. Annals of

(Poly)phenolic compounds and antioxidant activity of white (Morus alba) and black (Morus nigra) mulberry leaves: Their potential for new products rich in

Evaluation of solvent effect on the extraction of phenolic compounds and antioxidant capacities from the berries: application of principal component analysis..

"Fermentation of coffee pulp using indigenous lactic acid bacteria with simultaneous aeration to produce cascara with a high antioxidant activity", Heliyon, 2020 Publication

The present study evaluated differences in nutrients, total phenolic content, and antioxidant activity of cucumbers grown in Kundasang, Malaysia, at the semi-ripe fruit SR and ripe

Phenolic compounds of mango Mangifera indica by-products: Antioxidant and antimicrobial potential, use in disease prevention and food industry, methods of extraction and