51 6. DAFTAR PUSTAKA
Abbas Syed, Q. (2018). Effects of different ingredients on texture of ice cream. Journal of Nutritional Health & Food Engineering, 8(6), 422–435.
https://doi.org/10.15406/jnhfe.2018.08.00305
Achmad, F., Nurwantoro, & Mulyani, S. (2012). Daya Kembang, Total Padatan, Waktu Pelelehan, Dan Kesukaan Es Kirm Fermentasi Menggunakan Starter
Saccharomyces cereviceae. Animal Agriculture Journal, 1(2), 65–76.
https://ejournal3.undip.ac.id/index.php/aaj/article/view/1006
Adhisky, R., Purnomo, B. H., & Nafi’, A. (2018). Tingkat Penerimaan Konsumen Produk Sosis Koro Pedang Di Kabupaten Jember. Agrointek, 12(2), 113.
https://doi.org/10.21107/agrointek.v12i2.4177
Aime, D. B., Arntfield, S. D., Malcolmson, L. J., & Ryland, D. (2001). Textural analysis of fat reduced vanilla ice cream products. Food Research International, 34(2–3), 237–246. https://doi.org/10.1016/S0963-9969(00)00160-5
Amanati, L. (2019). Isolasi Zat Warna Alami Dari Labu Kuning (Cucurbita Maschata) Dan Penerapannya Untuk Pewarna Makanan. Jurnal Teknologi Proses Dan Inovasi Industri, 4(2), 71. https://doi.org/10.36048/jtpii.v4i2.5634
Arbuckle, W. S. (1986). Ice Cream (FOURTH EDI). Van Nostrand Reinhold Company Inc. https://doi.org/10.1007/978-1-4757-5447-6
Astuti, I. M., & Rustanti, N. (2014). Kadar Protein, Gula Total, Total Padatan, Viskositas Dan Nilai Ph Es Krim Yang Disubstitusi Inulin Umbi Gembili (Dioscorea Esculenta). Journal of Nutrition College, 3(3), 331–336.
https://doi.org/10.14710/jnc.v3i3.6584
52
Badan Standarisasi Nasional. (1992). SNI 01-2892-1992 Cara Uji Gula. Standar Nasional Indonesia, 01, 1–16. https://kupdf.net/download/sni-01-2892-1992-cara- uji-gula-madu_59ed9ef508bbc58c2feb8c39_pdf
Badan Standarisasi Nasional. (1995). Es krim. SNI.
https://www.scribd.com/document/369410317/es-krim-SNI-01-3713-1995
Berta, S., Koapaha, T., & Mandey, L. (2020). PEMANFAATAN KOLANG-KALING BUAH AREN DAN NANAS (Ananas Comosus L. Merr.) DALAM
PEMBUATAN SLICED JAM. Jurnal, 8(1).
https://ejournal.unsrat.ac.id/index.php/cocos/article/view/17829
Carocho, M., Barreiro, M. F., Morales, P., & Ferreira, I. C. F. R. (2014). Adding
molecules to food, pros and cons: A review on synthetic and natural food additives.
Comprehensive Reviews in Food Science and Food Safety, 13(4), 377–399.
https://doi.org/10.1111/1541-4337.12065
Clarke, C. (2004). THE SCIENCE OF ICE CREAM. In The Royal Society of Chemistry, 2004 (Issue 1). The Royal Society of Chemistry.
https://doi.org/10.16309/j.cnki.issn.1007-1776.2003.03.004
Goff, H. D., & Hartel, R. W. (2013). Ice cream, seventh edition. In Ice Cream, Seventh Edition.
https://doi.org/10.1007/978-1-4614-6096-1
Grumezescu, A. M., & Holban, A. M. (2018). Natural and Artificial Flavouring Agents and Food Dyes (volume 7). Andre Gerhard Wolff.
https://www.elsevier.com/books/natural-and-artificial-flavoring-agents-and-food- dyes/grumezescu/978-0-12-811268-7
Guinard, J. X., & Mazzucchelli, R. (1996). The sensory perception of texture and mouthfeel. Trends in Food Science and Technology, 7(7), 213–219.
https://doi.org/10.1016/0924-2244(96)10025-X
53
Hidayati, F., & Gusteti, Y. (2003). Analisa Preferensi Konsumen Dalam Membeli Daging Sapi di Pasar Ternak Guung Medan, Kabupaten Dharmasraya, Sumatra Barat. 1, 6–8.
https://doi.org/10.16309/j.cnki.issn.1007-1776.2003.03.004
Hussin, A. S. M., Che Wan Sapawi, C. W. N. S., Anzian, A., & Ramli, H. B. (2017).
Aqueous extraction, purification and characterization of galactomannans from Aren sugar palm (Arenga pinnata) fruits. International Journal on Advanced Science, Engineering and Information Technology, 7(4), 1148–1154.
https://doi.org/10.18517/ijaseit.7.4.1760
Ihsan, F. (2016). Pembuatan nori dengan pemanfaatan kolang-kaling sebagai bahan substitusi rumput laut jenis Eucheuma cottoni. Skripsi. Fakultas Teknologi Pertanian, Universitas Andalas, Padang, 1–76.
http://scholar.unand.ac.id/17791/8/Skripsi utuh.pdf
Indiarto, R., Nurhadi, B., & Subroto, E. (2012). Kajian Karakteristik Tekstur dan Organoleptik Daging Ayam Asap Berbasis Teknologi Asap Cair Tempurung Kelapa. V(2), 106–116.
https://www.researchgate.net/publication/350377704_Kajian_Karakteristik_Tekstu r_Texture_Profil_Analysis_dan_Organoleptik_Daging_Ayam_Asap_Berbasis_Tek nologi_Asap_Cair_Tempurung_Kelapa
Indrasari, S. D., Besar, B., & Tanaman, P. (2007). Preferensi Konsumen terhadap Beras Merah sebagai Sumber Pangan Fungsional. Iptek Tanaman Pangan, 2(2), 227–241.
http://ejurnal.litbang.pertanian.go.id/index.php/ippan/article/view/2662
Kartikasari, D., Arifin, Z., & Hidayat, K. (2013). PENGARUH PERILAKU KONSUMEN TERHADAP KEPUTUSAN PEMBELIAN (Penelitian Pada Mahasiswa Administrasi Bisnis Angkatan 2012/2013 Fakultas Ilmu Administrasi Universitas Brawijaya Yang Mengkonsumsi Produk Mie Instan Merek Indomie).
54
Jurnal Administrasi Bisnis S1 Universitas Brawijaya, 3(2), 74110.
https://media.neliti.com/media/publications/74110-ID-pengaruh-perilaku- konsumen-terhadap-kepu.pdf
Kavaz, A., Yüksel, M., & Dağdemir, E. (2016). Determination of certain quality characteristics, thermal and sensory properties of ice creams produced with dried Besni grape (Vitis vinifera L.). International Journal of Dairy Technology, 69(3), 418–424.
https://doi.org/10.1111/1471-0307.12277
Kotler, P., & Armstrong, G. (2016). Principles of Marketing. In S. Wall (Ed.), Pearson (16th ed.). Pearson Education Limited.
https://www.pearson.com/us/higher-education/product/Kotler-Principles-of- Marketing-16th-Edition/9780133795028.html
Kotler, P., & Keller, kevin lane. (2012). Marketing Management. In Pearson Education, Inc. (14th ed.). pearson education, inc.
https://doi.org/10.4324/9781315099200-17
Lawalata, V. N., Budistira, I. W., & Haryanto, B. (2014). Peningkatan Nilai Gizi, Sifat Organoleptik Dan Fisik Sagu Mutiara Dengan Penambahan Buah Kenari
(Canarium ovatum). In Jurnal Agritech (Vol. 2, Issue 1, pp. 9–16).
https://jurnal.ugm.ac.id/agritech/article/view/13494
Linnarto, F. P., Gunawan, K. P., Setiadi, M., Ashyari, R. A., & Lukman, S. (2019). Teh Putih sebagai Alternatif Minuman Fungsional untuk Gaya Hidup Sehat: Peluang Komersialisasi di Indonesia. Indonesian Business Review, 2(1), 139–159.
https://doi.org/10.21632/ibr.2.1.139-159
Manzalina, N., Sufiat, S., & Kamal, R. (2019). Daya Terima Konsumen Terhadap Citarasa Es Krim Buah Kawista (Limonia Acidissima). Media Pendidikan Gizi Dan Kuliner, 8(2), 20–27.
55
https://ejournal.upi.edu/index.php/Boga/article/view/21956
Mennella, J. A., Bobowski, N. K., & Reed, D. R. (2016). The development of sweet taste: From biology to hedonics. Reviews in Endocrine and Metabolic Disorders, 17(2), 171–178.
https://doi.org/10.1007/s11154-016-9360-5
Muse, M. R., & Hartel, R. W. (2004). Ice cream structural elements that affect melting rate and hardness. Journal of Dairy Science, 87(1), 1–10.
https://doi.org/10.3168/jds.S0022-0302(04)73135-5
Nugraheni, M. (2012). Pewarna Alami Makanan dan Potensi Fungsionalnya. Seminar Nasional 2012 “Peningkatan Kompetensi Guru Dalam Menghadapi UKG,” 1–11.
https://journal.uny.ac.id/index.php/ptbb/article/view/32960
Oksilia, Syafutri, M. I., & Lidiasari, E. (2012). Karakteristik Es Krim Hasil Modifikasi Dengan Formulasi Bubur Timun Suri (Cucumis melo L.) dan Sari Kedelai. Jurnal Teknologi Dan Industri Pangan, 23(1), 17–22.
https://journal.ipb.ac.id/index.php/jtip/article/view/5288
Ong, F. S., Kassim, N. M., Peng, O. S., & Singh, T. (2013). Purchase behaviour of consumers of functional foods in Malaysia: An analysis of selected demographic variables, attitude and health status. Asia Pacific Management Review, 1.
https://doi.org/10.6126/APMR.2014.19.1.05
Pargiyanti, P. (2019). Optimasi Waktu Ekstraksi Lemak dengan Metode Soxhlet Menggunakan Perangkat Alat Mikro Soxhlet. Indonesian Journal of Laboratory, 1(2), 29. https://doi.org/10.22146/ijl.v1i2.44745
Potter, N. N., & Hotchkiss, J. H. (1995). FOOD SCIENCE FIFTH EDITION (N. N.
Potter & J. H. Hotchkiss. (eds.); 5th ed.). Springer Science+Business MediaNew York.
56
https://books.google.co.id/books?id=GRQJAgAAQBAJ&printsec=frontcover&red ir_esc=y#v=onepage&q&f=false
Prabasini, H., Ishartani, D., & Muhammad, D. R. A. (2013). Kajian Sifat Kimia dan Fisik Tepung Labu Kuning (Cucurbita Moschata) dengan Perlakuan Blanching dan Perendaman dalam Natrium Metabisulfit (Na2S2O5). Jurnal Teknosains Pangan, 2(2), 93–102.
https://jurnal.uns.ac.id/teknosains-pangan/article/view/4386
Purnavita, S., & Wulandari, P. (2020). Pengambilan Galaktomanan Dari Buah Nipah Dengan Metode Ekstraksi. 1, 1–8.
http://jurnal.untagsmg.ac.id/index.php/chemtag/article/view/1518
Purwanto, C. C., Ishartani, D., & Rahadian, D. (2013). Kajian Sifat Fisik dan Kimia Tepung Labu Kuning dengan Perlakuan Blanching dan Perendaman Na
Metabisulfit. Teknosains Pangan, 2(2), 41–48.
https://jurnal.uns.ac.id/teknosains-pangan/article/view/4392
Saha, D., & Bhattacharya, S. (2010). Hydrocolloids as thickening and gelling agents in food: A critical review. Journal of Food Science and Technology, 47(6), 587–597.
https://doi.org/10.1007/s13197-010-0162-6
Sajdakowska, M., Jankowski, P., Gutkowska, K., Guzek, D., Żakowska-Biemans, S., &
Ozimek, I. (2018). Consumer acceptance of innovations in food: A survey among Polish consumers. Journal of Consumer Behaviour, 17(3), 253–267.
https://doi.org/10.1002/cb.1708
Sanggur, Y. F. (2017). Kualitas Organoleptik dan Daya Leleh Es Krim Dengan Penambahan Presentase Buah Nenas (Ananas sativus) Berbeda. Universitas Hasanuddin, 53(4), 130.
https://core.ac.uk/download/pdf/83870513.pdf
57
Santos, G. G., & Silva, M. R. (2012). Mangaba (Hancornia speciosa Gomez) ice cream prepared with fat replacers and sugar substitutes. Food Science and Technology (Campinas), 32(3), 621–628.
https://doi.org/10.1590/s0101-20612012005000086
Santoso, I., Mustaniroh, S. ., & Pranowo, D. (2018). Keakraban Produk dan Minat Beli Frozen Food: Peran Pengetahuan Produk, Kemasan, dan Lingkungan Sosial. Jurnal Ilmu Keluarga Dan Konsumen, 11(2), 133–144.
https://doi.org/10.24156/jikk.2018.11.2.133
Sarmi, S., Ratnani, R., & Hartati, I. (2016). Isolasi Senyawa Galaktomannan Buah Aren (Arenga Pinnata) Menggunakan Beberapa Jenis Abu. Jurnal Momentum
UNWAHAS, 12(1), 115274.
https://doi.org/10.36499/jim.v12i1.1453
Setyadarma, B. (2018). Pengaruh Fitur Karakter Terhadap Sikap Konsumen Atas Merek Melalui Kepercayaan Karakter Pada Produk Es Krim Paddlepop. Equilibrium:
Jurnal Ekonomi-Manajemen-Akuntansi, 14(1), 38.
https://doi.org/10.30742/equilibrium.v14i1.411
Thompson, K. R., Chambers, D. H., & Chambers IV, E. (2009). Sensory characteristics of ice cream produced in the U.S.A. and ITALY. Journal of Sensory Studies, 24(3), 396–414.
https://doi.org/10.1111/j.1745-459X.2009.00217.x
Wahyuni, Y., Ansharullah, & Faradilla, R. F. (2018). PENGEMBANGAN ES KRIM LABU KUNING (Cucurbita moschata Durch) YANG DIFORMULASI KACANG KEDELAI (Glyicine max L. Merill) SEBAGAI PANGAN FUNGSIONAL. 3(3), 1435–1447.
http://ojs.uho.ac.id/index.php/jstp/article/view/4443PENGEMBANGAN ES KRIM LABU KUNING (Cucurbita moschata Durch) YANG DIFORMULASI KACANG KEDELAI (Glyicine max L. Merill) SEBAGAI PANGAN FUNGSIONAL
58 [Development
Widiantoko, R. K. (2014). Pembuatan es krim tempe - jahe ( kajian proporsi bahan dan penstabil terhadap sifat fisik , kimia dan organoleptik ). Jurnal Pangan Dan Agroindustri, 2(1), 54–66.
https://jpa.ub.ac.id/index.php/jpa/article/view/22
Yunita, A., & Haryanto, J. O. (2012). Pengaruh Word of Mouth , Iklan dan Atribut Produk terhadap Keputusan Pembelian dan Loyalitas Konsumen. Journal Manajemen Teknologi, 11(1), 75–95.
https://journal.sbm.itb.ac.id/index.php/mantek/article/viewFile/203/863