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Kezia Meivira REFERENCES

Ade Kuldip, D., Lal, A. and Mishra, A. A. (2015) ‘Development and Quality evaluation of Pineapple pomace and Wheat bran fortified biscuits’, The Allahabad Farmer Journal, 70(2).

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AEGIC (2019) The Growing Consumption of Bread and Baked Goods in Indonesia.

Agourram, A. et al. (2013) ‘Phenolic content, antioxidant potential, and antimicrobial activities of fruit and vegetable by-product extracts’, International Journal of Food Properties. Taylor & Francis, 16(5), pp. 1092–1104.

Al-Sheraji, S. H. et al. (2011) ‘Functional properties and characterization of dietary fiber from Mangifera pajang Kort. fruit pulp’, Journal of Agricultural and Food chemistry. ACS Publications, 59(8), pp. 3980–3985.

Alimentarius, C. (2005) ‘Codex General Standard for Fruit Juices and Nectars’, Codex stan, pp. 247–2005.

Allobergenova, I. (2006) Anaerobic fermentation of organic waste from juice plant in Uzbekistan.

Anderson, J. W. et al. (2009) ‘Health benefits of dietary fiber’, Nutrition reviews.

Oxford University Press, 67(4), pp. 188–205.

Arifin, B. et al. (2018) ‘Modeling the Future of Indonesian Food Consumption’, Report submitted to the National Development Planning Agency (Bappenas), World Food Programme (WFP), and Food and Agricultural Organization of the United Nations (FAO). Jakarta. https://docs. wfp. org/api/documents/WFP-

0000073760/download.

Astutik, I. D. and Kristianto, Y. (2005) ‘FORMULASI COOKIES UNTUK DIET RENDAH ENERGI DAN TINGGI SERAT’, Prosiding Temu Ilmiah, Kongres XIII Persatuan Ahli Gizi Indonesia (PERSAGI), pp. 353–357.

Augustine, S. et al. (2013) ‘Effect of combined preservation techniques on the stability and microbial quality and retention of anthocyanins in grape pomace stored at low temperature’, Journal of food science and technology. Springer, 50(2), pp.

332–338.

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Bates, R. P., Morris, J. R. and Crandall, P. G. (2001) Principles and practices of small-and medium-scale fruit juice processing. Food & Agriculture Org.

Bintang, I. A. K., Sinurat, A. P. and Purwadaria, T. (2007) ‘Penambahan ampas mengkudu sebagai senyawa bioaktif terhadap performans ayam broiler’, JITV, 12(1), pp. 1–5.

Bougenvile, A. and Ruswanti, E. (2017) ‘Brand Equity on Purchase Intention Consumers’ Willingness to Pay Premium Price Juice’, IOSR J. of Economics and Finance, 8(1), pp. 12–18.

BPOM (2019) ‘PERATURAN BADAN PENGAWAS OBAT DAN MAKANAN NOMOR 34 TAHUN 2019 TENTANG KATEGORI PANGAN’.

Chareonthaikij, P., Uan‐On, T. and Prinyawiwatkul, W. (2016) ‘Effects of pineapple pomace fibre on physicochemical properties of composite flour and dough, and consumer acceptance of fibre‐enriched wheat bread’, International journal of food science & technology. Wiley Online Library, 51(5), pp. 1120–1129.

Choudhury, M., Majumdar, A. and Janghu, S. (2016) ‘DEVELOPMENT AND ACCEPTANCE ANALYSIS OF MIXED FRUIT POMACE FORTIED HIGH- FIBRE BISCUITS’, international Journal of Advances in Science Engineering and Technology.

Denny, C. et al. (2013) ‘Guava pomace: a new source of anti-inflammatory and analgesic bioactives’, BMC complementary and alternative medicine. BioMed Central, 13(1), p. 235.

Devi, L. K., Karoulia, S. and Chaudhary, N. (no date) ‘Preparation of High Dietary Fibre Cookies from Pineapple (Ananas comosus) Pomace’.

Dhingra, D. et al. (2012) ‘Dietary fibre in foods: a review’, Journal of food science and technology. Springer, 49(3), pp. 255–266.

Đilas, S., Čanadanović-Brunet, J. and Ćetković, G. (2009) ‘By-products of fruits processing as a source of phytochemicals’, Chemical Industry and Chemical Engineering Quarterly/CICEQ, 15(4), pp. 191–202.

Dimyati, A. and Kuntarsih, S. (2006) FRUIT AND VEGETABLE DEVELOPMENT PROGRAM FOR HUMAN HEALTH IN INDONESIA.

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Global Review 2018 to 2027.

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Gurumeenakshi, G. (2019) ‘Quality Analysis of Mango Fruit Waste for Utilization in Food Products’, International Journal of Current Microbiology and Applied Sciences.

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Khaidir, K. (2016) ‘Pengolahan Limbah Pertanian Sebagai Bahan Bakar Alternatif’, AGRIUM. FP UNIMAL, 13(2), pp. 63–68.

Khalifa, I. et al. (2016) ‘Influencing of guava processing residues incorporation on cupcake characterization’, J Nutr Food Sci, 6(513), p. 2.

Khule, G. D., Khupase, S. P. and Giram, K. K. (2019) ‘Development and quality evaluation of orange pomace fortified biscuits’, Journal of Pharmacognosy and Phytochemistry, 8(3), pp. 3695–3701.

Kodagoda, K. and Marapana, R. (2017) ‘Utilization of fruit processing by-products for industrial applications: A review’. 2016-2018 International Journal of Food Science and Nutrition.

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Kumar, H. et al. (2018) ‘Studies on Pineapple Pomace and Its Qualities’, Research Journal of Advanced Engineering and Science, 4(1), pp. 26–27.

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Lyu, F. et al. (2020) ‘Apple Pomace as a Functional and Healthy Ingredient in Food Products: A Review’, Processes. Multidisciplinary Digital Publishing Institute, 8(3), p. 319.

Malik, A. K. et al. (2015) ‘Development of dietary fibre enriched chevon meat patties by incorporating carrot fibre and dried pineapple pomace.’, Haryana Veterinarian.

College of Veterinary Sciences, Lala Lajpat Rai University of Veterinary and …, 54(2), pp. 138–140.

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Matouk, A. et al. (2017) ‘Maximizing the Benefit of Orange Pomace’, Journal of Soil Sciences and Agricultural Engineering. Mansoura University, Faculty of Agriculture, 8(9), pp. 451–457.

MAURYA, A. K. et al. (2015) ‘Waste product of fruits and vegetables processing as a

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source of dietary fibre: a review’, Trends in Biosciences, 8(19), pp. 5129–5140.

McLellan, M. R. and Padilla-Zakour, O. I. (2004) ‘Juice processing’, in Processing fruits. CRC press, pp. 85–108.

Menengah, D. I. K. (2007) ‘Pengelolaan Limbah Industri Pangan’. Departemen Perindustrian, Jakarta.

Mir, S. A. et al. (2017) ‘Effect of apple pomace on quality characteristics of brown rice based cracker’, Journal of the Saudi Society of Agricultural Sciences. Elsevier, 16(1), pp. 25–32.

Montalvo-González, E. et al. (2018) ‘Production, chemical, physical and

technological properties of antioxidant dietary fiber from pineapple pomace and effect as ingredient in sausages’, CyTA-Journal of Food. Taylor & Francis, 16(1), pp. 831–

839.

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Nassar, A. G., AbdEl-Hamied, A. A. and El-Naggar, E. A. (2008) ‘Effect of citrus by- products flour incorporation on chemical, rheological and organolepic characteristics of biscuits’, World J. Agric. Sci. Citeseer, 4(5), pp. 612–616.

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DIOXYGENASES (CCDs) DAN KADAR SENYAWA FENOLIK SERTA BETA- KAROTEN PADA POMACE DAN JUS JERUK BABY PACITAN (Citrus sinensis L. Osbeck)’. Universitas Gadjah Mada.

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extraction, and possible utilization’, Comprehensive Reviews in Food Science and Food Safety. Wiley Online Library, 17(3), pp. 512–531.

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