Veronica REFERENCES
Anggraeni, A. A., Handayani, T. H. W. and Palupi, S. (2017) ‘Sensory characteristic of gluten-free popular Indonesian cookies’, in International Conference on
Technology and Vocational Teachers (ICTVT 2017). Atlantis Press.
Arsyad, M. (2016) ‘Pengaruh Penambahan Tepung Mocaf terhadap Kualitas Produk Biskuit’, Agropolitan, 3(3), pp. 55–65.
Aviana, T., Pohan, H. G. and Hasrini, R. F. (2011) ‘(The Influence of Preparation Time of Enzymes Fermentation for the Quality of Modified Cassava Flour
(MOCAF)’, Warta Industri Hasil Pertanian, 28(01), pp. 21–28.
Badan Pengawas Obat dan Makanan Republik Indonesia (2016a) Peraturan Kepala Badan Pengawas Obat dan Makanan Republik Indonesia nomor 13 tahun 2016 tentang Pengawasan Klaim pada Label dan Iklan Pangan Olahan. Indonesia:
stardarpangan.pom.go.id.
Badan Pengawas Obat dan Makanan Republik Indonesia (2016b) Peraturan Kepala Badan Pengawas Obat dan Makanan Republik Indonesia Nomor 21 tahun 2016 tentang Kategori Pangan. Indonesia: stardarpangan.pom.go.id.
Bakke, A. and Vickers, Z. (2007) ‘Consumer liking of refined and whole wheat breads’, Journal of Food Science. Wiley Online Library, 72(7), pp. S473–S480.
Barbosa-Cánovas, G. V et al. (2020) Water activity in foods: fundamentals and applications. John Wiley & Sons.
Beasley, J. M., Shikany, J. M. and Thomson, C. A. (2013) ‘The role of dietary protein intake in the prevention of sarcopenia of aging’, Nutrition in clinical practice. Wiley Online Library, 28(6), pp. 684–690.
Bhatia, S. (2016) Duma & Kjeldahl’s Method : Nitrogen. Available at:
Veronica https://chemistryonline.guru/duma-kjeldahls-method-nitrogen/.
Bin, Q. and Peterson, D. G. (2016) ‘Identification of bitter compounds in whole wheat bread crumb’, Food chemistry. Elsevier, 203, pp. 8–15.
Blereau, J. (2013) Wholefood Baking. Edited by B. So. New South Wales: Sally Webb.
Candow, D. G. et al. (2006) ‘Effect of whey and soy protein supplementation combined with resistance training in young adults’, International journal of sport nutrition and exercise metabolism. Human Kinetics, Inc., 16(3), pp. 233–244.
Carpenter, R. P., Lyon, D. H. and Hasdell, T. A. (2012) Guidelines for sensory analysis in food product development and quality control. Springer Science &
Business Media.
Catassi, C. et al. (2013) ‘Non-celiac gluten sensitivity: the new frontier of gluten related disorders’, Nutrients. Multidisciplinary Digital Publishing Institute, 5(10), pp.
3839–3853.
Cheung, L. K. Y. et al. (2015) ‘Effects of exopeptidase treatment on antihypertensive activity and taste attributes of enzymatic whey protein hydrolysates’, Journal of Functional Foods. Elsevier, 13, pp. 262–275.
Csiro (2009) Shelf life. Available at:
https://www.csiro.au/en/Research/Health/Healthier-safer-foods/Food-safety/Shelf-life.
Dabbs, D. M., Mulders, N. and Aksay, I. A. (2006) ‘Solvothermal removal of the organic template from L 3 (“sponge”) templated silica monoliths’, Journal of Nanoparticle Research. Springer, 8(5), pp. 603–614.
Dahl, R. (1979) ‘Wheat sensitive--but not coeliac.’, Lancet (London, England), 1(8106), p. 43.
Damodaran, S. (2017) Food proteins and their applications. Routledge.
Decker, E. A., Elias, R. J. and McClements, D. J. (2010) Oxidation in foods and
Veronica beverages and antioxidant applications: management in different industry sectors.
Elsevier.
Edam, M. (2017) ‘Aplikasi bakteri asam laktat untuk memodifikasi tepung singkong secara fermentasi’, Jurnal Penelitian Teknologi Industri Vol, 9(1), pp. 1–8.
El-Sharkawy, M. A. (2003) ‘Cassava biology and physiology’, Plant molecular biology. Springer, 53(5), pp. 621–641.
Esmarck, B. et al. (2001) ‘Timing of postexercise protein intake is important for muscle hypertrophy with resistance training in elderly humans’, The Journal of physiology. Wiley Online Library, 535(1), pp. 301–311.
Euromonitor International (2019) Sports Nutrition in Indonesia.
Evans, W. J. (1995) ‘What is sarcopenia?’, The Journals of Gerontology Series A:
Biological Sciences and Medical Sciences. The Gerontological Society of America, 50(Special_Issue), pp. 5–8.
Fikri, D. A. (2018) ‘Survei Ungkap Kesadaran Masyarakat Indonesia Terhadap Gaya Hidup Sehat Meningkat hingga 19%’, 29 September. Available at:
https://lifestyle.okezone.com/read/2018/09/29/481/1957497/survei-ungkap-kesadaran- masyarakat-indonesia-terhadap-gaya-hidup-sehat-meningkat-hingga-19.
Food and Drug Administration (1984) Water Activity (aw) in Foods. Available at:
https://www.fda.gov/inspections-compliance-enforcement-and-criminal-
investigations/inspection-technical-guides/water-activity-aw-foods#:~:text=Most foods have a water,the growth of the organisms.
Frampton, A. (1994) ‘Prevention of Rancidity in Confectionery and Biscuits-A Hazard Analysis Critical Control Point (HACCP) Approach’, in Rancidity in Foods, third ed. Blackie Academic and Professional, Glasgow. 3rd edn.
Gani, A. et al. (2015) ‘Effect of whey and casein protein hydrolysates on rheological, textural and sensory properties of cookies’, Journal of food science and technology.
Springer, 52(9), pp. 5718–5726.
Veronica Garcıa-Ochoa, F. et al. (2000) ‘Xanthan gum: production, recovery, and properties’, Biotechnology advances. Elsevier, 18(7), pp. 549–579.
Gebreselassie, E. and Clifford, H. (2016) ‘Oxidative Stability and Shelf Life of Crackers, Cookies, and Biscuits’, in Oxidative Stability and Shelf Life of Foods Containing Oils and Fats. Elsevier, pp. 461–478.
Hawach Scientific (2018) The Principle of Soxhlet Extraction.
Henning, C. and Glomb, M. A. (2016) ‘Pathways of the Maillard reaction under physiological conditions’, Glycoconjugate journal. Springer, 33(4), pp. 499–512.
Herawati, H. (2019) ‘Hydrocolloids to The Effects of Gluten Free Bakery Products’, in Journal of Physics: Conference Series. IOP Publishing, p. 12052.
Hidayat, A. and Febriani, L. (2019) ‘Meski harga bahan baku naik, konsumsi terigu tak pernah surut’. Available at: https://industri.kontan.co.id/news/meski-harga-bahan- baku-naik-konsumsi-terigu-tak-pernah-surut.
Hocking, A. D. and Pitt, J. I. (1981) ‘Trichosporonoides nigrescens sp. nov., a new xerophilic yeast-like fungus’, Antonie van Leeuwenhoek. Springer, 47(5), pp. 411–
421.
Hoffman, J. R. and Falvo, M. J. (2004) ‘Protein–which is best?’, Journal of sports science & medicine. Dept. of Sports Medicine, Medical Faculty of Uludag University, 3(3), p. 118.
Husby, S. et al. (2012) ‘European Society for Pediatric Gastroenterology, Hepatology, and Nutrition guidelines for the diagnosis of coeliac disease’, Journal of pediatric gastroenterology and nutrition. LWW, 54(1), pp. 136–160.
Iannario, M. et al. (2012) ‘Sensory analysis in the food industry as a tool for
marketing decisions’, Advances in Data Analysis and classification. Springer, 6(4), pp. 303–321.
Jack, J. (2017) Indonesian and Their Snacking Habit. Available at:
https://snapcart.global/indonesians-and-their-snacking-habits/.
Veronica Kementerian Pertanian Republik Indonesia (2018a) Luas Panen Ubi Kayu Menurut Provinsi, 2014 - 2018. Available at:
https://www.pertanian.go.id/Data5tahun/TPATAP-2017(pdf)/17-LPUbikayu.pdf.
Kementerian Pertanian Republik Indonesia (2018b) Produksi Ubi Kayu Menurut Provinsi, 2014 - 2018. Available at:
https://www.pertanian.go.id/Data5tahun/TPATAP-2017(pdf)/27-ProdUbikayu.pdf.
Khumaida, N. (2018) Healthy Cookies Made of Modified Cassava Flour (Mocaf) from IPB. Available at: https://ipb.ac.id/riset/index/2018/05/healthy-cookies-made-of- modified-cassava-flour-mocaf-from-ipb/921d8cd3c1e74dc63088760c04bafc51 (Accessed: 1 December 2019).
Kisworo, R. D. (no date) Choco Chip Chewy Cookies. Available at:
https://cookpad.com/id/resep/11971085-choco-chip-chewy- cookies?via=search&search_term=chewy cookie.
Kurniadi, M. et al. (2019) ‘Formulation and shelf life prediction of cookies from modified cassava flour (mocaf) in flexible packaging’, in IOP Conference Series:
Earth and Environmental Science. IOP Publishing, p. 12034.
Labuza, T. P. and Schmidl, M. K. (1985) ‘Accelerated shelf-life testing of foods’, Food technology (USA).
Lennerz, B. S. et al. (2015) ‘Effects of sodium benzoate, a widely used food
preservative, on glucose homeostasis and metabolic profiles in humans’, Molecular genetics and metabolism. Elsevier, 114(1), pp. 73–79.
Lupton, J. R. et al. (2002) ‘Dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein, and amino acids’, National Academy Press:
Washington, DC, USA, 5, pp. 589–768.
Mahmud, A., Abraha, B. and Samuel, M. (2018) ‘Fish preservation: a multi- dimensional approach’, MOJ Food Process Technol, 6(3), pp. 303–310.
Mesías, M. and Morales, F. J. (2017) ‘Effect of different flours on the formation of
Veronica hydroxymethylfurfural, furfural, and dicarbonyl compounds in heated glucose/flour systems’, Foods. Multidisciplinary Digital Publishing Institute, 6(2), p. 14.
Morifuji, M. et al. (2005) ‘Dietary whey protein downregulates fatty acid synthesis in the liver, but upregulates it in skeletal muscle of exercise-trained rats’, Nutrition.
Elsevier, 21(10), pp. 1052–1058.
Mudgil, D., Barak, S. and Khatkar, B. S. (2014) ‘Guar gum: processing, properties and food applications—a review’, Journal of food science and technology. Springer, 51(3), pp. 409–418.
Nicolas, J. J. et al. (1994) ‘Enzymatic browning reactions in apple and apple
products’, Critical Reviews in Food Science & Nutrition. Taylor & Francis, 34(2), pp.
109–157.
Normasari, R. Y. (2010) ‘Kajian penggunaan tepung mocaf (modified cassava flour) sebagai subtitusi terigu yang difortifikasi dengan tepung kacang hijau dan prediksi umur simpan cookies’. UNS (Sebelas Maret University).
Novitasari, L. A. D. E. (2017) ‘Mocaf (Modified Cassava Flour), tepung singkong pengganti terigu sebagai langkah inovatif menuju kedaulatan pangan Indonesia’, UNIVERSITAS.
Nugroho, D. et al. (2015) ‘Perancangan Pabrik Modified Cassava Flour (Mocaf)
“Mocafindo Perkasa” Di Kabupaten Garut Jawa Barat’. Available at:
https://www.academia.edu/20079398/Perancangan_Pabrik_Mocaf_Modified_Cassava _Flour_#:~:text=Proses pembuatan MOCAF diawali dari,penepung sehingga
didapatkan tepung halus.
Paulini, I. et al. (2017) ‘Development of a prototype immunochromatographic test for rapid diagnosis of respiratory adenovirus infection’, Brazilian Journal of Infectious Diseases. SciELO Brasil, 21(5), pp. 500–506.
Perdani, R. E. P., Hersoelistyorini, W. and Suyanto, A. (2018) ‘Kadar Protein, Aktivitas Antioksidan Dan Sifat Organoleptik Cookies Tersubstitusi Tepung Mocaf Dan Tepung Kecambah Kacang Hijau Kukus’, Jurnal Pangan dan Gizi, 8(1), pp. 11–
Veronica 21.
Petre, A. (2019) BCAA Benefits: A Review of Branched-Chain Amino Acids.
Available at: https://www.healthline.com/nutrition/bcaa#section1.
Pramadi, I. A. et al. (2020) ‘Proporsi Mocaf dan Tepung Larut dengan Penambahan Maltodekstrin pada Pengolahan Cookies’, Jurnal Agroteknologi, 13(02), pp. 137–147.
Putri, N. A., Herlina, H. and Subagio, A. (2018) ‘Karakteristik Mocaf (Modified Cassava Flour) Berdasarkan Metode Penggilingan dan Lama Fermentasi’, Jurnal Agroteknologi, 12(01), pp. 79–89.
Raharja, K. T. (2018) ‘Receptivity of Butter Cookies using Mocaf (Modified Cassava Flour) Substitution’, Journal of Applied Hospitality and Tourism Science, 1(1 July), pp. 14–18.
Rahayu, P. P., Radiati, L. E. and Manab, A. (2015) ‘Physico Chemical Properties of Whey Protein and Gelatine Biopolymer Using Tea Leaf Extract as Crosslink
Materials’, Current Research in Nutrition and Food Science Journal, 3(3), pp. 224–
236.
Reveal® 3-D for Gluten (no date). Available at:
https://www.neogen.com/solutions/allergens/reveal-3d-gluten/.
Sahagún, M. and Gómez, M. (2018) ‘Influence of protein source on characteristics and quality of gluten-free cookies’, Journal of food science and technology. Springer, 55(10), pp. 4131–4138.
Sahin, Mike and Gil (2019) The Best Optimum Nutrition Whey Flavor (10,000+
People Surveyed). Available at: https://homegymr.com/best-optimum-nutrition-gold- standard-whey-flavor/ (Accessed: 3 November 2019).
Sakač, M. et al. (2016) ‘Shelf-life prediction of gluten-free rice-buckwheat cookies’, Journal of Cereal Science. Elsevier, 69, pp. 336–343.
Sarabhai, S. and Prabhasankar, P. (2015) ‘Influence of whey protein concentrate and potato starch on rheological properties and baking performance of Indian water
Veronica chestnut flour based gluten free cookie dough’, LWT-Food Science and Technology.
Elsevier, 63(2), pp. 1301–1308.
Seelam, B. S. (2017) ‘Quality Evaluation of Cookies Prepared By Incorporation of Sweet Potato (Ipomoea Batatas) Flour and Whey Protein Concentrate’.
Sherred, K. (2019) Root power: Supplier’s cassava flour shipment surpasses 50m- pund threshold. Available at:
https://www.bakeryandsnacks.com/Article/2019/06/21/Root-power-Supplier-s- cassava-flour-shipment-surpasses-50m-pound-threshold.
Sidel, J. L. and Stone, H. (1993) ‘The role of sensory evaluation in the food industry’, Food Quality and Preference. Elsevier, 4(1–2), pp. 65–73.
Smith, J. P. et al. (2004) ‘Shelf life and safety concerns of bakery products—a review’, Critical reviews in food science and nutrition. Taylor & Francis, 44(1), pp.
19–55.
Steels, H. et al. (1999) ‘Zygosaccharomyces lentus: a significant new osmophilic, preservative‐resistant spoilage yeast, capable of growth at low temperature’, Journal of applied microbiology. Wiley Online Library, 87(4), pp. 520–527.
Subagio, A. (2006) ‘Ubi Kayu: Subtitusi Berbagai Tepung-Tepungan’, Food review, 1(3), pp. 18–22.
Suhartatik, B. R. A. H. N. and Widanti, Y. A. (2018) ‘Cookies tepung beras merah (Oryza nivara)–MOCAF (Modified Cassava Flour) dengan penambahan bubuk kayu manis (Cinnamomun burmanni)’, Jurnal Teknologi dan Industri Pangan, 3(1).
Sunu, A. (2019) ‘Indonesia Penghasil Singkong Nomor Empat di Dunia, Kenapa Masih Impor?’ Available at: https://wartakota.tribunnews.com/2019/09/28/indonesia- penghasil-singkong-nomor-empat-di-dunia-kenapa-masih-impor.
Survei Sosial Ekonomi Nasional (2015) Statistik Konsumsi Pangan 2015. Available at:
http://epublikasi.setjen.pertanian.go.id/epublikasi/StatistikPertanian/2015/STATISTI
Veronica K KONSUMSI PANGAN 2015/files/assets/basic-html/page126.html.
Tahukah Xanthan Gum, Zat Pengental yang Punya Banyak Manfaat? (2019).
Available at: http://www.eksplore.co.id/tahukah-xanthan-gum-zat-pengental-yang- punya-banyak-manfaat/.
Tamnak, S. et al. (2016) ‘Physicochemical properties, rheological behavior and morphology of pectin-pea protein isolate mixtures and conjugates in aqueous system and oil in water emulsion’, Food Hydrocolloids. Elsevier, 56, pp. 405–416.
Tankeshwar, A. (2020) ‘Immunochromatography: Principle and Uses’. Available at:
https://microbeonline.com/immunochromatography-principle-
application/#:~:text=Immunochromatography is a combination of,%2C veterinary%2C and industrial applications.
Tanner, D. (2016) ‘Impacts of Storage on Food Quality’, p. 3.
Taoukis, P. S., Breene, W. M. and Labuza, T. P. (1987) ‘Intermediate-moisture foods’, Advances in cereal science and technology (USA).
Tripeni Juniman, P. (2018) ‘Studi: Umur Manusia Semakin Panjang’. Available at:
https://www.cnnindonesia.com/gaya-hidup/20180703153519-255-311126/studi- umur-manusia-semakin-panjang.
Walstra, P. and Jenness, R. (1984) Dairy chemistry & physics. John Wiley & Sons.
Wani, S. H. et al. (2015) ‘Effects of incorporation of whey protein concentrate on physicochemical, texture, and microbial evaluation of developed cookies’, Cogent Food & Agriculture. Cogent OA, 1(1), p. 1092406.
Wilkinson, S. B. et al. (2007) ‘Consumption of fluid skim milk promotes greater muscle protein accretion after resistance exercise than does consumption of an isonitrogenous and isoenergetic soy-protein beverage’, The American journal of clinical nutrition. Oxford University Press, 85(4), pp. 1031–1040.
Ziobro, R. et al. (2016) ‘Non-gluten proteins as structure forming agents in gluten free bread’, Journal of food science and technology. Springer, 53(1), pp. 571–580.
