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DEVELOPMENT OF INSTANT STOCK CUBE Page 46 of 58 FROM OVERRIPE TEMPEH

Billy Setiadharma REFERENCES

Al-Subhi, F.M.M. 2013. Evaluation of mushroom broth cube and its compared with maggi broth cube products in saudi arabia. Journal of American Science 9(5) : 250- 255.

BSN. 2009. Tempe kedelai. Jakarta, Indonesia: Badan Standardisasi Nasional Indonesia.

BSN. 2009. Batas cemaran mikroba dalam pangan. Jakarta, Indonesia: Badan Standardisasi Nasional Indonesia.

Brilliantono, E. 2004. Bahan pangan organik kian diminati. Bisnis.

http://www.bisnis.com/pls/portal30/url/page/home_page. Accesed on March 20,2015.

Deasywaty. 2011. Aktivitas antimikroba dan identifikasi komponen aktif rimpang temulawak (Curcuma xanthorriza Rxb.). MS Thesis. Depok: Universitas Indonesia

Gunawan-Puteri, M.D.P.T, C.H.Wijaya and A.N.Mutukumira. 2013. The utilization of Overripe Tempe (Tempe Semangit) as Indigenous Condiment. Proc.2nd International CIGR Workshop on Food Safety.

Hadi, H. 2009. Perilaku dan tingkat kepuasan konsumen kaldu sasa di beberapa pasar tradisional di Jakarta barat. BS Thesis. Jurusan Manajemen, Universitas Tarumanagara. Jakarta, Indonesia.

Hassanein, T. R., E. K. Prabawati and M.D.P.T. Gunawan-Puteri. 2014. Development of Overripe Tempeh Powder for Seasoning Material. BS Thesis. Department of Food Technology. Swiss German University, Tangerang, Indonesia.

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DEVELOPMENT OF INSTANT STOCK CUBE Page 47 of 58 FROM OVERRIPE TEMPEH

Billy Setiadharma Hedger, J. N. 1982. Production of tempeh, an Indonesian fermented food. The Society for General Microbiology 87(2): 598-602.

Henry, C.J, L. Ahlstrӧm. 2013. Nutrition. In: Campbell-Platt, G., ed. Food Science and Technology. Chichester, West Sussex, UK: Blackwell Publishings Ltd.

Isengard, H. and D. Breithaupt. 2013. Food Analysis. In: Campbell-Platt, G., ed. Food Science and Technology. Chichester, West Sussex, UK: Blackwell Publishings Ltd.

IVS. 2010. Wawancara dengan ketua IVS. Jakarta, Indonesia: Indonesia Vegetarian Society.

Lioe, H.N, K. Wada, and M. Yasuda. 2007. Chemical and sensory characteristics of low molecular weight fractions obtained from three types of Japanese soy sauce (shoyu) – Koikuchi, tamari, and shiro shoyu. Food Chemistry 100, 1669-1677.

Menteri Kesehatan RI. 2013. Angka kecukupan gizi yang dianjurkan bagi bangsa Indonesia. PERMENKES No.75 tahun 2013.

Mulyana, M, W.H. Susanto, I. Purwatiningrum. 2014. Pengaruh proporsi (tepung tempe semangit : tepung tapioca) dan penambahan air terhadap karakteristik kerupuk tempe semangit. Jurnal Pangan dan Agroindurstri 2(4) : 113-120.

Nahas, E. 1988. Control of lipase production by Rhizopus oligosporus under various condition. J. Of . General Microbiology 134: 227-233.

Nout, M.J.R and J.L.Kiers. 2004. Tempe fermentation, innovation, and functionality:

update into the third millennium. Journal of Applied Microbiology 98(1) : 789-805.

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Billy Setiadharma Parwata, I.M and P.F.S. Dewi. 2008. Isolasi dan uji aktivitas antibakteri minyak atsiri dari rimpang lengkuas (Alpina galang L.). J. Kimia 2(2) :100-104.

Pratama, F., K. Yuliati, and M. Ikhsan. 2009. Metode pembuatan kaldu udang dalam bentuk blok, Paten P00200500731.

Sabate, J. 2003. The contribution of vegetarian diets to human health. Forum Nutr. 56 : 218-20.

Sabate, J, R.A.Ratzin-Turner, J.E. Brown. 2001. Vegetarian diets: descriptions and trends. In: Sabate, J., ed. Vegetarian Nutrition. Boca Raton, FL: CRC Press.

Sukron, M.A, E. Suarsini, and A.Witjoro. 2014. Pengaruh ekstrak tempe kedela (Glycine max) dan ekstrak inokulum kapang tempe terhadap pertumbuhan Escherichia coli secara in vitro. BS Thesis. Department of Biology. Universitas Negeri Malang, Malang, Indonesia.

Tamagni, A.H, M.H. Kremers, and T.F. Hepfer. 2000. Process for producing stock cubes, US Patent 6099888 .

Vegetarian. 2015. In Merriam-Webster.com. Accessed on May 1, 2015.

Yudianto, M. 1997. Pemilihan kondisi proses pembuatan dan karakterisasi tepung

“tempe bosok”. Dissertation. Jurusan Teknologi Pengolahan Hasil Pertanian Fakultas Teknologi Pertanian Universitas Gadjah Mada, Yogyakarta, Indonesia.

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