• Tidak ada hasil yang ditemukan

PDF in Heat Processing

N/A
N/A
Protected

Academic year: 2023

Membagikan "PDF in Heat Processing"

Copied!
4
0
0

Teks penuh

(1)

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.

(2)

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.

(3)

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.

(4)

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.

Referensi

Dokumen terkait

成してきたと想像することもできる.いずれにせよ,こ うした化合物は分子量も小さく比較的単純な化学構造を もつことから,細胞内に取り込まれた場合,タンパク質 などの生体機能分子に対して非特異的に相互作用する可 能性が考えられる.しかし,これまでに,ファイトケミ カルの非特異的な作用性に関する知見は乏しく,また, 筆者が知る限り,その意味や役割に関する報告はなかっ た.

57 Bangladesh Technical Education Board Office of the Controller of Examinations Agargaon, Sherebangla Nagar, Dhaka-1207 1 Diploma in Textile Engineering 6th Semester Examination