REFERENCES
Afrianto, Eddy & Liviawaty, Evi. 1989, Pengawetan dan Pengolahan Ikan, Penerbit Kanisius, Yogyakarta.
Astawan, Made. 2006, ‘Bawang Putih Cegah Kanker’, Kompas, 31 July, pp. 10.
Bidlack, Wayne R., Omaye, Stanley I., Meskin, Mark S. & Topham, Debra K.W.
(eds) 2000, Phytochemicals as Bioactive Agents, Technomic Publishing CO, Inc., Pennsylvania.
Collette, B.B. & C.E. Nauen. 1983, Rastrelliger kanagurta, Available at:
http://www.fishbase.org/Summary/SpeciesSummary.php?id=111
Davidson, P. Michael & Branen, Alfred Larry (eds) 1993, Antimicrobials in Foods, 2nd edn, Marcel Dekker Inc., Moscow.
Departemen Perikanan dan kelautan. 1998, Prosedur Analisa Kimiawi Ikan dan Produk Olahan Hasil-Hasil Perikanan, Instalasi Penelitian Perikanan Laut Slipi Balai Penelitian Perikanan Laut Pusat Penelitian dan Pengembangan Perikanan, Jakarta.
Department of Family and Consumer Sciences 2004, Describe Why Food Spoils,
Available at:
http://www.foodsafetysite.com/educators/competencies/general/spoilage/spg1.ht ml
Desrosier, Norman W. 1988, Teknologi Pengawetan Pangan, 3rd edn, Universitas Indonesia (UI) Press, Jakarta.
Dewan Standarisasi Nasional (DSN). 1992, Standar Produk Perikanan Komoditas Ikan dan Udang, Pusat Standarisasi dan Akreditasi Badan Agribisnis Departemen Pertanian, Jakarta.
EI, Lopez-Sabater, JJ, Rodriquez-Jerez, M, Hernandez-Herrero & MT, Mora-Ventura.
1996, ‘Incidence of Histamine-Forming Bacteria and Histamine Content in Scombroid Fish Species from Retail Markets in the Barcelona Area’, Food Microbiology, vol. 28, no. 3, pp. 411-418.
Ekunsanmi, Toye J. 2005, ‘A Classroom Demonstration of Garlic Extract and Conventional Antibiotics’ Antimicrobial Activity’, Biology, vol. 31, no. 3, pp.
4-9.
Essuman, Kofi Manso. 1992, Fermented Fish in Africa, FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS, Rome.
FAO 1989, Non-Sensory Assessment of Fish Quality, Available at:
http://www.fao.org/wairdocs/tan/x5990e/X5990e01.htm
Fennema, Owen R. 1996, Food Chemistry, 3rd edn, Marcel Dekker. Inc, New York.
Frazier, W.C.& Westhoff, D.C. 1978, Food Microbiology, 3rd edn, Tata McGraw- Hill Publishing Company Limited, New Delhi.
Giyatmi. 1988, Pengaruh Konsentrasi Larutan Garam Terhadap Mutu Ikan Kembung (Rastrelliger kanagurta C) Asin Selama Penyimpanan, Fakultas Teknologi Pertanian Institut Pertanian Bogor, Bogor.
Haryati, Sakinah. 2006, Optimalisasi Penggunaan Bawang Putih Sebagai Pengawet Alami Dalam Pengolahan Ikan Asin Jambal Roti, Sekolah Pascasarjana Institut
ICMSF (International Commission on Microbiological Specifications for Foods) Members. 1974, Sampling for Microbiological Analysis: Principles and Specific Applications, Volume II, University of Toronto Press, Toronto.
Kerr, Maurice, Lawicki, Paul, Aguirre, Sylvia & Rayner, Carl. 2002, ‘Effect of Storage Conditions on Histamine Formation in Fresh and Canned Tuna’, 1st edn, Public Health Division, Victoria, pp. 5-8.
Khomsan, Ali. 2007, Sehat dengan Makanan Berkhasiat, 2nd edn, Penerbit Buku Kompas, Jakarta.
Kumalaningsih, Sri. 2007, Antioksidan, Sumber & Manfaatnya, Available at:
http://antioxidantcentre.com/index.php/Antioksidan/3.-Antioksidan-Sumber- Manfaatnya.html
Margono, Tri, Suryati, Detty & Hartinah, Sri. 1993, Buku Panduan Teknologi Pangan, Pusat Informasi Wanita dalam Pembangunan PDII-LIPI bekerjasama dengan Swiss Development Cooperation, Jakarta.
Martin, Roy E. & Flick, George J. (eds) 1990, The Seafood Industry, Van Nostrand Reinhold, New York.
Mendham, Trevor. 2006, Chemistry of Allicin, Available at: http://www.garlic- central.com/allicin-chemistry.html
Miranti, Novelia Diah. 2007, Analisis Kandungan Histamin Ikan Kembung Banjar (Rastrelliger kanagurta Cuvier) yang Direndam Ekstrak Air Daun Sirih (Piper betle L.) secara Spektrofotometri Cahaya Tampak, Fakultas Farmasi Universitas Pancasila, Jakarta.
Natural Health Publications Limited. 2006, Allicin-The Heart of Garlic, Available at:
http://www.allicinfacts.com/allicin05a.htm
Nybakken, James W. 1992, Biologi Laut: Suatu Pendekatan Ekologis, PT. Gramedia, Jakarta.
Omar, Syed Haris, Hasan, Ahmed, Hunjul, Nashat, Ali, Javed & Aqil, M. 2007,
‘Historical, Chemical and Cardiovascular Perspectives on Garlic: A Review’, Pharmacognosy, vol. 1, no. 1, pp. 80-87.
Poerwadi & Indriati, N. 1984, Report on Visit By RIFT Personnel to Hobart, Tasmania (Australia), Hobart.
Potter, Norman N. & Hotchkiss, Joseph H. 1995, Food Science, 5th edn, Chapman &
Hall, New York.
Prescott, Lansing M, Harley, John P. & Klein, Donald A. 2005, Microbiology, 6th edn, McGraw-Hill, New York.
Rahman, Mohammad Shafiur. 2007, ‘Allicin and Other Functional Active Components in Garlic: Health Benefits and Bioavailability’, Food Properties, vol. 10, no. 2, pp. 245-268.
Rahman, Mohammad Shafiur, Al-Sheibani, Houd Ibrahim, Al-Riziqi, Mohd hamad, Mothersaw, Ann, Guizani, Nejib & Bengtsson, Gunnar. 2006, ‘Assessment of The Anti-Microbial Activity of Dried Garlic Powders Produced By Different Methods of Drying’, Food Properties, vol. 9, no. 3, pp. 503-513.
Ridwansyah. 2002, Pengaruh Konsentrasi Hidrogen Peroksida (H2O2) dan Lama Perendaman Terhadap Mutu Ikan Kembung yang Pindang, Fakultas Pertanian Universitas Sumatera Utara, Medan.
Rispayeni. 2005, Bakteri Pembentuk Histamin pada Peda Kembung Perempuan (Rastrelliger neglectus) Selama Proses Pengolahan, Fakultas Biologi Universitas Nasional, Jakarta.
Schuster, W.H. 1952, Local Common names of Indonesian Fishes, N.V. Penerbit W.
Van Hoeve, Bandung.
Siagian, Albiner. 2002, Mikroba Patogen pada Makanan dan Sumber Pencemarannya, Fakultas Kesehatan Masyarakat Universitas Sumatera Utara, Medan.
Sugiarto, Eko. 1986, Pengaruh Penambahan Bawang Putih (Allium sativum, L.) Terhadap Aktifitas Pertumbuhan Beberapa Mikroba yang Berperan dalam Ragi Tape, Fakultas Teknologi Pertanian Institut Pertanian Bogor, Bogor.
Wibowo, Singgih & Yunizal. 1998, Penanganan Ikan Segar, Instalasi Penelitian Perikanan Laut Slipi Balai Penelitian Perikanan Laut Pusat Penelitian dan Pengembangan Perikanan, Jakarta.
Winarno, F.G., Fardiaz, Srikandi & Fardiaz, Dedi. 1980, Pengantar Teknologi Pangan, PT. Gramedia, Jakarta.
Yohana, Elvina. 2007, Aplikasi Ekstrak Bawang Putih (Allium sativum Linn.) Sebagai Pengawet Mie Basah, Fakultas Teknologi Pertanian Institut Pertanian Bogor, Bogor.
Yoshinaga, Derrick H. & Frank, Hilmer A. 1982, ‘Histamine-Producing Bacteria in Decomposing Skipjack Tuna (Katsuwonus pelamis)’, Applied and Environmental Microbiology, vol. 44, no. 2, pp. 447-452.
