Upload
others
View
3
Download
0
Embed Size (px)
Citation preview
40
6. DAFTAR PUSTAKA
Affandi, F. Y., dan Sari, A. R. (2012). Penentuan waktu panen optimal dan perbaikan
teknik penyimpanan untuk memperluas jangkauan pemasaran jambu dalhari
(Syzygium samarangense c.v. Dalhari). Laporan Penelitian. Yogyakarta: Sekolah
Vokasi Universitas Gadjah Mada. (Skripsi).
Amerine, M. A., H. W. Berg., R. E. Kunkee., C. S. Ough., V. I. Singleton., and A. D.
Webb. (1987). Technology of wine making. The AVI Publ. Co. Inc., Wesport,
Connecticut.
Arthey, D., and P. R. Arhust. (1996). Fruit processing. Blackie Academic & Professional.
London.
Badan Pusat Statistik Indonesia. (2014). Produksi buah-buahan dan sayuran di
Indonesia. http://www.bps.go.id. Diakses pada tanggal 1 Agustus 2015.
Badan Standarisasi Nasional. (1996). Anggur Buah. SNI 01-4019-1996.
Badan Standarisasi Nasional. (1999). Vegetable wine. SNI 01-6105-1999.
Badan Standarisasi Nasional. (2004). Air dan air limbah – bagian 7 : Cara uji seng (Zn)
dengan Spektrofotometri Serapan Atom (SSA)-nyala. SNI 06-6989.7-2004.
Baydar, N.G., Z. Babalik, F.H. Turk and E.S. Cetin. (2011). Phenolic composition and
antioxidant activities of wines and extracts of some grape varieties grown in
Turkey. Journal of Agricultural Sciences Vol. 17: 67-76.
Beg, M., Sharma, V., Akhtar N., Gupta A., and Jasim M. (2011). Role of antioxidants in
hypertension. Journal of Indian Acad Clin Med, 12 (2): 122-7.
Bester, L.; M. Cameron, M. du Toil and R.C. Witthuhn. (2010). pcR and DGGE detection
limits for wine spoilage microbes. S. Afr. J. Enol. Vitic. Vol. 31(1): 26-33.
Brand-Williams, W., M.E. Cuvelier, and C. Burset. (1995). Use of free radical method to
evaluate antioxidant activity. Lebbensmittel Wissenschaft and Technologie Vol. 28:
25-30.
Carpenter, R. P., D. H. Lyon., dan T. A. Hasdell. (2000). Guidelines for sensory analysis
in food product development and quality control. Aspen Publisher, Inc.
Gaithersburg. Maryland.
41
Cunnif, F. (1995). Official methods of analysis. 16th edition, AOAC Interns. New York.
David A.M., Trevor P., Ezekial N., and Eric J. (2008). Molecular techniques in the
microbial ecology of fermented foods. Chapter 6. Edition L. Cocolin and D.
Ercolini. Springer.
De man, J.C. Rogosa, M., and Sharpe, M.E. (1960). A medium for the cultivation of
Lactobacilli. Jour. Appl. Bact. 23(1), 130-135.
Fleet, G. H. (1990). Growth of yeasts during wine fermentations. Journal of Wine
Research Vol (1): 211-223.
Gahagan, R.M. and M. Kirrane. (1990). Required analytical tests for wineries.
Department of the Treasury. Bureau of Alcohol, Tobacco and Firearms.
Gaman, P. M. and K. B. Sherrington. (1994). The science of food, an introduction to food
science, nutrition and microbiology second edition (Terjemahan: Ilmu pangan:
pengantar ilmu pangan, nutrisi, dan mikrobiologi, diterjemahkan Murdijati G., Sri
N., Agnes M., dan Sardjono). Universitas Gadjah Mada. Yogyakarta.
Gardner, N., Rodrigue, N., and Champagne, C. P., (1993). Combined effects of sulfites,
temperature and agitation time on production of glycerol in grape juice by
Saccharomyces cerevisiae. Appl. Environ. Microbiol. 59: 2022-2028.
Gonnet, J. (1999). Colour effects of co-pigmentation of anthocyanins revisited 2. A
Colorimetric Look at the Solutions of Cyanin Co Pigmented by Rutin Using the
CIELAB Scale. J. Agric. Food Chem. Vol 66: 387-394.
Gunam, I.B.W., Luh Putu W., dan Wito S. (2009). Pengaruh jenis dan jumlah
penambahan gula pada karakteristik wine salak. Agrotekno Vol. 15(1): 12-19.
Hadioetomo, R.S. (1993). Mikrobiologi Dasar dalam praktek: teknik dan prosedur dasar
laboratorium. PT Gramedia Pustaka Utama. Jakarta
Handoyo, Y. (2007). Rahasia wine. PT Gramedia Pustaka Utama. Jakarta
Hernani dan Rahardjo. (2005). Tanaman berkhasiat antioksidan. Penebar Swadaya.
Jakarta.
Hutkins, R. W. (2006). Microbiology and technology of fermented foods. Blackwell
Publishing. USA.
42
Ibanez, J.G., Carreon-Alvarez A., Barcena-Soto M., and Casillas N. (2008). Metals in
alcoholic beverages: A review of sources, effects, concentrations, removal,
speciation and analysis. Journal of Food Composition and Analysis Vol. 21: 672-
583.
Ito, N., Hiroze M., Fukushima G., Tauda H., Shira T. and Tatematsu M. (1986). Studies
on antioxidant; their carcinogenic and modifying effects in chemical
carcinogenesis. Food Chemistry Toxocology Vol. 24: 1071-1081.
Jackson, R.S. (2008). Wine science principles and applications. Third Edition. Academic
Press. USA.
Johnson, G., B.J. Donnelly and D.K. Johnson. (1968). The chemical Nnture and
precursors of clarified apple juice sediment. J. Food. Sci Vol. 33:254-257.
Kartika, B, P. Hastuti dan W. Supartono. (1988). Pedoman uji inderawi bahan pangan.
PAU Pangan dan Gizi UGM. Yogyakarta.
Kinsella, J.E., Frankel E., German B. and Kanner J. (1993). Possible echanisms for the
rotective role of antioxidants in wine and plant foods. Food Technology Vol. 47:
85-89.
Kunkee, R. E. (1984). Selection and modification of yeasts and lactic acid bacteria for
wine fermentation. Food Microbiology Vol (1): 315-332.
Kusmiyati. (2010). Comparasion of iles – iles and cassava tubers as a Saccaromyces
cerevisiae substrate fermentation for bioethanol production. University of
Muhammadiyah. Vol 2 (1): 7-13.
Lee, K.Y. and Salminen, S., (2009). Handbook of probiotics & prebiotics 2nd ed. New
Jersey: John Wiley and sons, pp. 177-540.
Lema, C., Garcia-Jares, C., Orriols, I., and Angulo, L. (1996). Contribution of
Saccharomyces and non-Saccharomyces populations to the production of some
components of Albarin-o wine aroma. American Journal of Enology and Viticulture
Vol (47): 206-216.
Lichines, A. (1977). New encyclopedia of wines and spirits. Alfred A. Knopf, Inc. New
York.
Lievense J.C. and Lim H.C. (1982). The growth and dynamics of Saccharomyces
cerevisiae. Annu. Rep. Ferment. Proc. Vol. 5, 211–261.
43
Margalith, P. Z. (1981). Flavor Microbiology. Charles C. Thomas, Springfield. IL.
Martensson, O., M. Duenas-Chasco, A. Irastorza, R. Oste and O. Holst. (2003).
Comparison of growth characteristics and exopolysaccharide formation of two
lactic acid bacteria strains, Pediococcus damnosus 2.6. and Lactobacillus brevis G-
77, in an oat-based, nondairy medium. Lebensm-Wiss. U.-Technol. Vol.36: 353-
357.
Moreno-Aribas, M.V. and M. C. Polo. (2009). Wine chemistry and biochemistry.
Springer. New York.
Muhlisah, F. (2000). Tanaman obat keluarga. Penebar Swadaya. Jakarta.
Murray R.K., Mayes P.A., and Rodwell V.W., (2003). Harper’s illustrated biochemistry.
29th ed. McGraw-Hill. New York.
Omalu, C. J., V. A. Ayanwale, A. B. Ajalaruru, A. Z. Mohammed, J. D. Bala and V.
Chukwuemeka. (2011). Isolation of fungi and bacteria from housefly (Musca
Domestica L.) larvae. The Internet Journal of Microbiology. Vol 9(1): 5
Pawignya, H., T.W. Widayati, D. Putra dan P. Akbar. (2010). Tinjauan kinetika
pembuatan rose wine. Prosiding Seminar Nasional Teknik Kimia “Kejuangan”
Vol. 7: 1-8.
Porea, T.J., Belmont, J.W., and Mahoney, D.H., Jr. (2000). Zinc-induced anemia and
neutropenia in an adolescent. J. Pediatr. Vol 136, 688-690.
Querol, A., and Fleet, G., (2006). Yeasts in food and beverages. Springer-Verlag, Berlin,
Germany.
Querol, A., Jime’nez, M., and Huerta, T. (1990). A study on micriobiological and
enological parameters during fermentation of must form poor and normal grape
harvest in the region Alicante (Spain). Journal of Food Science Vol (55): 1603-
1606.
Ristiati, Ni Putu. (2000). Pengantar mikrobiologi umum: Proyek pengembangan guru
sekolah menengah IBRD Loan No. 3979. Direktorat Jenderal Tinggi Departemen
Pendidikan Nasional. Jakarta
Robinson, K. (1994). The oxford companion to wine. Oxford University Press. London.
44
Rose, A.H. and Pilkington B.J. (1989). Sulfite. In mechanisms of action of food
presevation. (G.W. Gould, ed.). Elsevier Applied Science. London. pp. 201-223.
Rosenthal, A. J. (1999). Food texture measurement and perception. Aspen Publisher, Inc.
Maryland.
Satuhu, S. (1993). Penangangan dan pengolahan buah. Penebar Swadaya, Jakarta.
Shadine, M. (2010). Mengenal penyakit hipertensi, diabetes, stroke dan serangan
jantung. Cetakan I. Penerbit Keenbooks. Jakarta.
Siahaan, A.S. (2010). Pengaruh konsentrasi ragi dan lama fermentasi terhadap mutu
minuman beralkohol dari nenas (Ananas satvus). Departemen Teknologi Pertanian.
Fakultas Pertanian. Universitas Sumatera Utara. Medan. (Skripsi).
Sims, C.A. and J.R. Morris. (1986). Effects of acetaldehyde and tannins on the color and
chemical age of red muscadine (Vitis rotundifolia) Wine. Research Note JEV Vol
37(2): 163-165.
Soekarto, S. T. (1981). Penilaian organoleptik untuk industri pangan dan hasil pertanian.
PUSBANGTEPA / Food Technology Development Center. IPB. Bogor.
Soumya, S.L. and Bindu R. N. (2014). Changes in the biochemical profile of fruits of two
Species of Averrhoa during development. International Journal of Pharmacy and
Pharmaceutical Sciences Vol 6(4): 572-577.
Tuminah, S. (1999). Pencegahan kanker dengan antioksidan. Dalam: Jurnal Cermin
Dunia Kedokteran No. 122. Pusat Penelitian Penyakit Tidak Menular dan
Pengembangan Kesehatan Departemen Kesehatan RI. Jakarta.
Tohir, K.A. (1983). Seuntai Pengetahuan Tentang Usaha Tani Indonesia. Bina Aksara.
Jakarta.
Trumbo, P., Yates, A.A., Schlicker, S., Poos, M. (2001). Dietary reference intakes:
vitamin A, vitamin K, arsenic, boron, chromium, copper, iodine, iron, manganese,
molybdenum, nickel, silicon, vanadium, and zinc. J. Am. Diet. Assoc. Vol 101, 294-
301.
United States Department of Agriculture (USDA). (2015). National Nutrient Database
for Standard Reference Release 28. ndb.nal.usda.gov/ndb Diakses pada tanggal 14
Januari 2016.
45
Walpole, R. E., R. H. Myres., and S. L. Myres. (1998). Probability and statistics for
engineers and scientist. Prentice Hall Inc. New Jersey.
www.esvin.co.nz/wp-content/uploads/2012/04/Siha-8-Tech-Specs.pdf Diakses pada
tanggal 1 November 2015.