Mohammad Haykal REFERENCES
(t.thn.). Diambil kembali dari Molecular Recipes:
http://www.molecularrecipes.com/molecular-gastronomy/
(2010). Diambil kembali dari Modernist Cooking Made Easy:
http://www.modernistcookingmadeeasy.com/define/molecular- gastronomy-glossary/what-is/soy-lecithin
Abend, Lisa;. (2013, December). The Guardian. Diambil kembali dari The Guardian: http://www.theguardian.com/lifeandstyle/2013/dec/02/elbulli- ferran-adria-bullipedia
Adria, F. (2012). Alberty Ferran Adria. Diambil kembali dari http://www.albertyferranadria.com/eng/videos-and-recipes-
spherification.html
Åkerström, Lola Akinmade;. (2012, July). Travel + Leisure. World's Strangest
Desserts. Diambil kembali dari
http://www.travelandleisure.com/articles/worlds-strangest-desserts/1
Alba, J. W., & Williams, E. F. (2012). Pleasure principles: A review of research on hedonic consumption. Journal of Consumer Psychology. Diambil kembali dari http://dx.doi.org/10.1016/j.jcps.2012.07.003
Andrew. (2013, July). ANALYSIS OF NON-MONETARY INCENTIVE TOWARDS EMPLOYEE'S PERFOMANCE. CASE STUDY: FINE DINING RESTAURANTS X,Y, AND Z IN JAKARTA. A thesis submitted to the Faculty of Business Administration and Humanities. Indonesia.
Andrews, C. (2010). Ferran: The inside Story of El Bulli and The Man Who Reinvented Food. London: Gotham Books, a member of Penguin Group (USA) Inc.
Ardabili, F. S. (2011). The Role of Food and Culinary Condition in Tourism Industry.
Astriana, L. (2013, July). The Originis of Sacred Dance and Its Development as A Cultural Tourism Attraction. Study Case: Bedhaya Ketawang. Thesis, Faculty of Business Administration, Department of Hotel and Tourism Management. Swiss German University. BSD, Tangerang , Indonesia.
Azez, S., & Nas, Z. (2013). Demographic Segmentation and Its Effects on Customer Satisfaction. 49.
Mohammad Haykal Baldwin, D. E. (2011, October 31). Sous Vide Cooking : A Review.
Barham, P. (2010). Molecular Gastronomy: A New Emerging Scientific Discipline.
Barham, P., Skibsted, L. H., Bredie, W., Frøst, M. B., Møller, P., Risbo, J., . . . Snitkjær, P. (2010). Molecular Gastronomy: A New Emerging Scientific
Discipline. Diambil kembali dari
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2855180/
Barreiro, P. L., & Albandoz, J. P. (2010). Population and Sample. Sample Techniques. 2-12.
Berg, J., & Bernacchi, C. (2010, August 24). 5 New Products and Ideas From the BizBash Chicago Expo. Diambil kembali dari http://www.bizbash.com/5_new_products_and_ideas_from_the_bizbas h_chicago_expo/chicago/story/18986#.UygUHaiSyBQ
Blumenthal, H. (2010). In Search of Total Perfection. USA: Bloomsbury USA.
Blythe, J. (2013). Consumer Behavior. SAGE.
Boone, L., & Kurtz, D. (2011). Contemporary Marketing. Cengage Learning.
Bowie, D., & Buttle, F. (2013). Hospitality Marketing. Elsevier Ltd.
Buckles, S., & Siegfried, J. J. (2006). Using Multiple-Choice Questions to Evaluate In-Depth Learning of Economics. The Journal of Economic Education, 48-57.
Bureau, I. M. (2011). Global Consumer Trends: Sensory Food Experiences.
Ottawa: Agriculture and Agri-food Canada.
Cappello, Nile. (2013, August). Molecular Gastronomy: The Best In The U.S.
Cassar, M. (2013, May). Molecular Gastronomy: Is There a Market for Such a Culinary Art in Malta? Dissertation, Hotel and Tourism Management, 551889(M). Malta.
Chapman, Ben;. (2013, November 27). The sous vide of the suburbs: Cooking Thanksgiving in the dishwasher. Diambil kembali dari http://barfblog.com/tags/sous-vide/
Chen, J., & Engelen, L. (2012). Food Oral Processing: Fundamentals of Eating and Sensory Perception. West Sussex: John Wiley & Sons.
Mohammad Haykal Cooper, D. R., & Schindler, P. S. (2011). Business Research Methods.
Eleventh Edition, McGraw - HILL Edition.
Cousins, J., Gorman, K. D., & Stierand, M. (2010). Molecular Gastronomy:
Basis for a new culinary movement or modern day alchemy? Diambil kembali dari (http://strathprints.strath.ac.uk)
Deepak, S., Dinesh, K., Mankaran, S., Gurmeet, S., & Singh, R. (2012). TASTE MASKING TECHNOLOGIES: A NOVEL APPROACH FOR THE
IMPROVEMENT OF ORGANOLEPTIC PROPERTY OF
PHARMACEUTICAL ACTIVE SUBSTANCE. International Research Journal of Pharmacy, 108-116.
Ellen, C. (2013, July). Analysis of Entrepreneurial Success Determinants of Small and Medium Enterprises Specializing in the Food Service Industry in South Tangerang, Indonesia. Thesis, Swiss German University Faculty of Business Administration. 13309034. Tangerang, Banten, Indonesia.
Epter, A. (2009 , October). EATING OUT IN MODERN AMERICAN SOCIETY:
WHY DO PEOPLE MAKE THE CHOICE TO EAT OUTSIDE THE HOME? Thesis, the Faculty of the Graduate College, The University of Vermont, in partial fulfillment of the requirements for the degree of Master of Science, specializing in Nutrition and Food Sciences.
Burlington, Vermont, United States of America.
Erza S.T. (2013, April 02). Jakarta Food Affairs.
Evans, D., Robertson, N., Lively, T., Jacobson , L., Llamas-Cendon, M., Isaza, H., . . . Martin, K. M. (2012). Facebook’s 8 fundamental hooks and 6 basic user types: A psychographic segmentation. The Four Peaks Review, 36-54.
Evans, P. (2009). Molecular Gastronomy. Diambil kembali dari http://www.lifestylefood.com.au/articles/molecular-gastronomy.aspx Fein, A. (2012). Nociceptors and The Perception of Pain. Farmington.
Ferrell, O. C., & Hartline, M. (2012). Marketing Strategy. Cengage Learning.
Ghinea, G., & Ademoye, O. (2012). The sweet smell of success: Enhancing multimedia applications with olfaction. 1-46.
Goyat, S. (2011). The Basis of Market Segmentation: A Critical Review of Literature. 47.
Mohammad Haykal Goyat, S. (2011). The Basis of Market Segmentation: A Critical Review of
Literature. 52.
Harris, W. (2011, August). How Molecular Gastronomy Works. Diambil kembali dari http://science.howstuffworks.com/innovation/edible- innovations/molecular-gastronomy1.htm
Ivanovic, S., Mikinac, K., & Perman, L. (2011). MOLECULAR GASTRONOMY IN FUNCTION OF SCIENTIFIC IMPLEMENTATION IN PRACTICE.
Kotler, P., & Keller, K. L. (2009). Marketing Management. Pearson Prentice Hall.
Lamb, C., Hair, J., & McDaniel, C. (2011). Essentials of Marketing. Cengage Learning.
Larsen, N. (2010). Market Segmentation - A framework for determining the right target customer. 6-10.
Lee, P., & Rogers, M. A. (2013). Effect of calcium source and exposure-time on basic caviar spherification.
Lerch, M. (2012). Diambil kembali dari http://blog.khymos.org/molecular- gastronomy/history/
Lindstorm, M. (2010). Brand Sense: Sensory Secrets Behind the Stuff We Buy.
New York: Simon and Schuster.
McGee, H. (2011). Modern Cooking & the Erice Workshops on Molecular &
Physical Gastronomy. Diambil kembali dari http://www.curiouscook.com/site/erice.html
Merrett, P. (2014). Food Recipes. How To Make Mayonnaise. Diambil kembali dari http://www.bbc.co.uk/food/recipes/mayonnaise_90223
Michelle, E. (2012, February 11). The Biochemistry of Food and Cooking.
Diambil kembali dari
http://therootsofcooking.blogspot.com/2012/02/molecular-gastronomy- transformation.html
Molecular Gastronomy Network. (t.thn.). Diambil kembali dari http://www.moleculargastronomynetwork.com/additives.html
Molecular Recipes. (2014). Diambil kembali dari http://www.molecularrecipes.com/molecular-gastronomy/
Mohammad Haykal Muhidin, S. A., & Abdurahman, M. (2009). Analisis Korelasi, Regresi, dan Jalur
dalam Penelitian (Dilengkapi Aplikasi Program SPSS). Pustaka Setia.
Newkey-Burden, C. (2012). Heston Blumenthal - The Biography of the World's Most Brilliant Master Chef. London: John Blake Publishing Ltd,.
Petrova, N. (2010, January 28). Nature Insider. molecular gastronomy, tasty
gelificated salad. Diambil kembali dari
http://natureinsider.com/2011/01/molecular-gastronomy-the-jelly-salad/
Qzina. (t.thn.). Diambil kembali dari https://www.qzina.com/content/resources
Radhakrishna, R. B. (2007). Tips for Developing and Testing Questionnaires/Instruments. Journal of Extension. Diambil kembali dari http://www.joe.org/joe/2007february/tt2.php
Salaria, N. (2012). MEANING OF THE TERM- DESCRIPTIVE SURVEY RESEARCH METHOD . International Journal of Transformations in Business Management.
Sarwono, J. (2010). Pintar Menulis Karangan Ilmiah - Kunci Sukses dalam Menulis Ilmiah. Yogyakarta: C.V. Andi Offset.
Sarwono, J. (2012). Analisis Data Penelitian Menggunakan SPSS. Yogyakarta:
Penerbit Andi.
Sarwono, J. (2012). Metode Riset Skripsi Pendeketan Kuantitatif Menggunakan Prosedur SPSS. Jakarta: PT Elex Media Komputindo.
Somov, P. G. (2010). Eating The Moment. Oakland: New Harbinger Publication, Inc.
Spence, C. (2012). Book Review: ‘Neurogastronomy: how the brain creates flavor and why it matters’ by Gordon M. Shepherd. Diambil kembali dari http://www.flavourjournal.com/content/1/1/21
Sun, S. (2009). An Analysis on the Conditions and Methods of Market Segmentation. 63-69.
This, H. (2009). Molecular Gastronomy, a Scientific Look at Cooking.
Thorsby, Margaret;. (2011, December 22). ABC Classic FM. Heston Blumenthal - English Chef and Owner of The Fat Duck Restaurant.
Diambil kembali dari
http://www.abc.net.au/classic/content/2011/12/22/3393784.htm
Traynor, M. (2013). Innovative Food Product Development Using Molecular Gastronomy; A Focus on Flavor and Sensory Evaluation.
Mohammad Haykal Vartiainen, J., Aksela, M., & Hopia, A. (2013). Introduction to molecular
gastronomy and to its applications in science education.
Wainer, H., & Braun, H. (2013). Test Validity. Routledge.
Wyly, E., & Ponder, C. S. (2011). Gender, Age and race in Subprime America.
Housing Policy Debate, 529-564.
Yek, G. S., & Struwe, K. (2009). Deconstructing Molecular Gastronomy. Diambil kembali dari www.ift.org
