Determination of Thermal Diffusivity of Patin Fish Sausage in Heat Processing
Christian Mahesa Prayoga Page 62 of 120
References
Anonymous. Petunjuk Teknis Penanganan dan Pengolahan Ikan Patin (Pangasius sp.). Balai Bimbingan dan Pengujian Mutu Hasil Perikanan.
Direktorat Jenderal Perikanan. Jakarta: Departemen Pertanian, 1998.
Amano, K. Fish Sausage Manufacturing. In G. Borgstorm (ed.), Fish as Food Volume III. New York: Academic Press, 1965.
Andreas H.W.H., and K.L.Dodds. Clostridium botulinum , Ecology and Control in Foods. USA: Marcel Dekker Inc, 1992.
Buckle, K.A., R.A. Edward, G.H. Fleet and M. Wotton. Ilmu Pangan.
Terjemahan oleh H. Purnomo dan Adiono. Jakarta: UI-press, 1987.
Bull, M.S.S. Meat for the Table. New York: Mc Graw-Hall, 1951.
Carslaw, H.S. and J.C. Jaeger. Conduction of Heat in Solids. Tokyo: Mac Graw Hill Kogakusha Ltd., 1959.
Common Thermocouple Temperature Range.
http://www.omega.com/thermocouples.html, accessed 1 June 2009.
Djajadiredja, R., Sri Hatimah and Z. Arifin. Buku Pedoman Pengenalan Sumber Perikanan Darat I. Jakarta: Ditjen Perikanan. Departemen Pertanian, 1977.
Frechette, R.J. and J.W. Zahradnik. Thermal Properties of the Mc Intosh Apple. Transaction of the ASAE, II, 1968, pp. 21-24, 27.
Gde Handi, P.W. Diffusivitas Panas Buah Jeruk Siyem. Skripsi. Bogor: Fateta IPB, 1982.
Haq, A., N.B. Webb, J.K. Whitfield and E.J. Ivey. Effect of Composition of the Stability of Sausage Type Emulsions. J. Food. Sci, 19773, pp. 271-273.
Harsitokrumi, M.G. Difusivitas Panas Buah Semangka. Skripsi. Bogor: Fateta IPB, 1987.
Holman, J.P. Perpindahan Kalor. Terjemahan. Jakarta : Penerbit Erlangga, 1984.
Ilyas, S.. Teknologi Refrigerasi Hasil Perikanan jilid 1. Teknik Pendinginan Ikan. . Jakarta: CV. Paripurna, 1983
Jones, J.C. Thermocouple configuration and heat transfer effects. UK:
Department of Engineering, University of Aberdeen, 2007.
Determination of Thermal Diffusivity of Patin Fish Sausage in Heat Processing
Christian Mahesa Prayoga Page 63 of 120
Khairuman and D. Sudenda. Budidaya Patin secara Intensif. Jakarta: PT.
Penebar
Swadaya, 2002.
Kramlich. Sausage Product Technology. New York: Noyes Data Corp. Pork Ridge, 1973.
Kreith, F. Principles of Heat Transfer. Scranton: International Textbook Company, 1964.
Lawrie, R.A. Meat Science. London: Perganon Press. Oxford, 1966.
Leniger, H.A. and W.A. Baverloo. Food Processing Engineering. Boston – USA: D. Reidel Publishing Company. Dordrecht- Holland, 1975.
Mohsenin, N.N. Thermal Properties of Food and Agricultural Materials. One Park Avenue, New york: Gordon and Breach, Science Publishing, Inc, 1980.
Morita, T. and R.P. Singh. Physical and Thermal Properties of Short Grain Rough Rice. Transaction of ASAE, 1979, pp. 630-636.
Orban, E., T. Nevigato, G. Di Lena, M. Masci, I. Casini, L. Gambelli and R.
Caproni. New Trends in The Seafood Market. Sutchi Catfish (Pangasius hypophthalmus) Fillets from Vietnam: Nutritional Quality and Safety Aspects.
Via Ardeatina Rome, Italy: National Research Institute for Food and Nutrition (INRAN), Seafood Study Unit, 2008.
Pangasius picture.
http://img.alibaba.com/photo/11400144/Pangasius_Catfish_Basa_Dory.jpg, accessed 10 May 2009.
Pangasius Production Table.
http://statistik.dkp.go.id/download/StatistikKP_2007/BUKU2/TABEL%202_10.
pdf, accessed 10 May 2009.
Quinn, T.J. Temperature. London: Academic Press, 1983.
Saanin, M.H. Taksonomi dan Kunci Identifikasi Ikan. Volume 1 and 2. Bogor:
Bina Cipta, 1984.
Setiawan, Y. Menentukan Difusivitas Panas dari Buah-buahan Berbentuk Bulat. Skripsi. Bogor: Fateta IPB, 1980.
Simple Thermocouple Circuit. http://img.tfd.com/mgh/cep/thumb/Basic-circuit- of-a-thermocouple.jpg, accessed 1 June 2009.
Sonting, U. Penentuan Nilai Difusivitas Panas Buah Melon (Cucumis melo L.) Sebagai Parameter Desain Untuk Simulasi Pendinginan. Skripsi. Bogor:
Fateta IPB, 1988.
Determination of Thermal Diffusivity of Patin Fish Sausage in Heat Processing
Christian Mahesa Prayoga Page 64 of 120
Standsby, M.E. and Olcott. Composition of Fish. In Industrial Fisheries
Technological. Editor : M.E. Standsby and J.A. Dassow. New York: Reinhold Publ. Co, 1963.
Susanto, K and K. Amri. Budidaya Ikan Patin. Jakarta: PT. Penebar Swadaya, 1996.
Suzuki. Fish and Krill Protein : Processing Technology. London: Applied Science Publisher Ltd, 1981.
Sweat, V.E. and C.G. Haugh. A Thermal Conductivity Probe for Small Food Sample. Transaction of ASAE, 1974, pp. 33-48.
Tanikawa, E. Marine Product in Japan. Tokyo: Koseisha Keseikaku Co, 1971.
Tauber, F. Sausage in Element of Food Technology. N.W. Desrosier (ed.).Connecticut: The AVI Publishing Co, 1977.
Thermocouple Definition. http://www.allwords.com/word-thermocouple.html, accessed 1 June 2009.
Townsend, W.E., S.A. Ackerman, L.P. Witnauer, W.E. Palm and C.E. Swift.
Effect and Type and Levels of Fats and Rates and Temperature of
Comminuting on the processing and Characteristic of Frankfurter. Journal of Food Science. 36 (6), 1971.
Viera, E.R. Elementary of Food Science. 4th Edition. Essex Agricultural and Technical Institute. Massachussets: Chapman and Hall international
Thompson Publishing Harthirne, 1991.
Von Elbe J.H., J.T. Klement, C.H. Amundson, R.G. Cassens and R.C. Linsay.
Evaluation of Betalain Pigment a Sausage Colorants. J. Food. Sci, 1974, pp.
128-132.
Wilson, N.R.P., E.J. Dyett, R.B. Hughes and C.R.V. Jones. Meat and Meat Products: Factor Effecting Quality Control. London and New Jersey: Applied Sciences Ltd, 1981.
Wilson G.D. Sausage Products. In the Science of Meat and Meat Products.
Editor: J.B. Evans, B.S. Scwiegert, C.F. Liven and D.M. Doty. San Fransisco:
W.H. Freeman and Co, 1960.
Winarno, F.G. Kimia Pangan dan Gizi. Jakarta: PT. Gramedia Pusaka Utama, 1982.
Yo,G.L. Ilmu Panas. Jakarta: Penerbit Swada, 1965.
Determination of Thermal Diffusivity of Patin Fish Sausage in Heat Processing
Christian Mahesa Prayoga Page 65 of 120
Zaitsev, V., I. Kizevetter, L. Lagunov, T. Makarova. L. Minder and V.
Podsevalov. Fish Curing and Processing. Moscow. Uni Sovyet: Mir Publisher, 1969.
Ziegler, G.W. The Meat We Eat. Illinois: The Iterate Printers and Publishers.
Inc, 1965.