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OVERRIPE TEMPEH EXTRACTION, PULVERIZATION, AND FORMULATION TO IMPROVE SENSORY

ACCEPTANCEAND PHYSICAL PROPERTIES OF OVERRIPE TEMPEH INSTANT STOCK Page 63 of 89

Felycia REFERENCES

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Ajmera, A., Scherließ, R. 2014. Stabilisation of Proteins Via Mixtures of Amino Acids During Spray Drying. Retrieved from PubMed: http://www.ncbi.nlm.nih.gov

Al Subhi, F.M.M. 2013. Evaluation of Mushrooms Broth Cube and Its Compared With Maggi Broth Cube Products in Saudi Arabia. Journal of American Science. 9 (5), 250–55.

Andriani, M., Baskoro, K., Nurhartadi, E. 2014. Studies on Physicochemical and Sensory Characteristics of Overripe Tempeh Flour as Food Seasoning. Academic Research International. 5 (5), 36-45.

C Nick Pace, S.T., Treviño, S., Erode, P., Scholtz, J.M. 2004. Protein Structure, Stability and Solubility in Water and Other Solvents. Philosophical Transactions B. 59 (18), 1225-1235.

Foundation, Mateljan, G. 2015, November 9. Tempeh. Retrieved from The World's Healthiest Foods: http://www.whfoods.com

Ghaly, A.E. and Alkoaik, F.N. 2010. Extraction of Protein From Common Plant Leaves for Use as Human Food. 7 (3), 331–42.

Goula, A.M. and Adamopoulos, K.G. 2008. Effect of Maltodextrin Addition During Spray Drying of Tomato Pulp in Dehumidified Air: ii. Powder Properties. Drying Technology. 26 (6), 726–737.

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OVERRIPE TEMPEH EXTRACTION, PULVERIZATION, AND FORMULATION TO IMPROVE SENSORY

ACCEPTANCEAND PHYSICAL PROPERTIES OF OVERRIPE TEMPEH INSTANT STOCK Page 64 of 89

Felycia Joshi, M.S, Londhe, S.V., Bhosale, A.A., Kale, S.B. 2011. Isolation of Quality Soy Protein from Soya Flakes. International Journal of Research in Pharmaceutical and Biomedical Sciences. 2 (3), 1175–1177.

Hassanein, T.R. 2014. Development of Overripe Tempeh Powdered as Seasoning Material. Swiss German University, (July).

Hlinku, T. 2013. Food Additives as Important Part of Functional Food. International Research Journal of Biological Sciences. 2 (4), 74-86.

Koç, B. and Figen, K.E. 2014. The Effect of Spray Drying Processing Conditions on Physical Properties of Spray Dried Maltodextrin. Foodbalt. 243–247.

Kumar, S. 2014. Design and Development of Extraction Process in The Isolation of Phytopharmaceuticals from Plant Sources. International Journal of Medicine and Health Profession Research. 1(1), 28–38.

Laure, T., Pierre, B.J.D.Y., Alphonse, S. 2014. Uses of The Stocks of Seasoning Commonly Called “ Cubes ” in Benin. International Journal of Multidisciplinary and Current Research. Vol. 2, 1177-1182.

License, G.F. 2002. Why Food Browns. Retrieved from Science of Cooking:

http://www.scienceofcooking.com

Monera, J. 2016. Hydrophobicity for Common Amino Acids. Retrieved from Sigma Aldrich: http://www.sigmaaldrich.com/

Mursito, E. 2015. Developing Vegetarian Paste Condiment With Overripe Tempeh (Tempe Semangit) as Base Ingredient. Swiss German University, (July).

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OVERRIPE TEMPEH EXTRACTION, PULVERIZATION, AND FORMULATION TO IMPROVE SENSORY

ACCEPTANCEAND PHYSICAL PROPERTIES OF OVERRIPE TEMPEH INSTANT STOCK Page 65 of 89

Felycia Ophardt, C.E. 2003. Denaturation of Proteins. Retrieved from Virtual Chemcook Elmhurst College: http://chemistry.elmhurst.edu/

Pandey, A. and Tripathi, S. 2014. Concept of Standarization Extraction and Prephytochemical Screening Strategies for Herbal Drug. Journal of Pharmacognosy and Phytochemestry. 2(5), 115–119.

Patel, J.N., Dharmendra M.R., Nirav A.P., Moin, K.M. 2012. Techniques to Improve The Solubility of Poorly Soluble Drugs. International Journal of Pharmacy & Life Sciences. 3(2), 1459–1469.

Patel, R.P., Patel, M.P., Suthar, A.M. 2009. Spray Drying Technology : An Overview.

Indian Jourbal of Science and Technology. 2(10), 44–47.

Pradipta, L.A. 2012. Kajian Karakteristik Fisikokimia Dan Sensori Tepung Tempe Bosok Sebagai Bumbu Masak. Universitas Sebelas Maret.

Rohan. 2015. New Report Natural Colors and Flavors Market Forecasts up to 2017.

Sasano, T., Satoh-Kuriwada, S., Shoji, N. 2015. The Important Role of Umami Taste in Oral and Overall Health. Flavour. 4(10), 1-5.

Schiffman, S.S. and Graham, B.G. 2000. Taste and Smell Perception Affect Appetite and Immunity in the Elderly. European Journal of Clinical Nutrition 3(54), 54–63.

Setiadharma, B. 2015. Development of Instant Stock Cube from Overripe Tempeh.

Swiss German University (July).

Singh, S., Baheti, N., Tiwari, A. 2012. A Study on Spray Drying in Food Industry.

Proceeding of The 2012 COMSOL Conference in Bangalore.

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OVERRIPE TEMPEH EXTRACTION, PULVERIZATION, AND FORMULATION TO IMPROVE SENSORY

ACCEPTANCEAND PHYSICAL PROPERTIES OF OVERRIPE TEMPEH INSTANT STOCK Page 66 of 89

Felycia Sitompul, S. 2004. Analisis Asam Amino Dalam Tepung Ikan dan Bungkil Kedelai.

Sommerfeld, M., Blei, S. 1992. Lagrangian Modeling of Agglomeration During Spray Drying Processes. Encyclopedia of Pharma. Technol 6, 171-173.

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Utami, R. 2014. Karakterisasi Komponen Pembentuk Rasa yang Terdapat dalam Ekstrak Larut Air Tempe Terfermentasi Lanjut. Institut Pertanian Bogor.

Vehring, R., Foss, W.R., Lechuga-Ballesteros, D. 2007. Particle Formation in Spray Drying. Journal of Aerosol Science. 38 (7), 728–746.

Wijaya, P. 2015. "Tempe Semangit", The Overripe Tempe with Natural Umami Taste.

Institut Pertanian Bogor.

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