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36 DAFTAR PUSTAKA Adikhairani. 2012. Pemanfaatan Limbah Nangka (Biji: Artocarpus Heterophyllus, Lmk dan Dami Nangka) untuk Pembuatan Berbagai Jenis Pangan dalam Rangka Penganekaragaman Penyediaan Pangan. Jurnal Pendidikan Teknologi dan Kejuruan Fakultas Teknik Unimed Vol. 14 (1): 8-15. AOAC. 1990. Officials Methods of Analaysis of the Association of Analytical Chemist, 14 th ed. Virgnia: AOAC Inc. AOAC. 1995. Officials Methods of Analaysis of the Association of Analytical Chemist, 14 th ed. Virgnia: AOAC Inc. AOAC. 2005. Officials Methods of Analaysis of the Association of Analytical Chemistry International, 18 th ed. Virgnia: AOAC Inc. Aziz, N. A. A. 2006. Development of Innovative Ingredient from Jackfruitseed Flour in Health Bakery Products. Penang: Universiti Sains Malaysia. Berk, Z. 1992. Technology of Production of Edible Flours and Protein Products From Soybeans. Italia: Food and Agriculture Organization of the United Nations Rome. Bhornsmithikun, V., P. Chetpattananondh, R. Yamsaengsung, dan K. Prasertsit. 2010. Continous Extraction of Prebiotics From Jackfruit Seeds. Songklanakarin Journal of Science and Technology 32(6): 635-642. BSN. 1992. Cara Uji Makanan dan Minuman. SNI 01-2891-1992. Jakarta: Badan Standarisasi Nasional. BSN. 1995. Susu Kedelai. SNI 01-3830-1995. Jakarta: Badan Standarisasi Nasional. BSN. 2011. Susu Segar-Bagian 1: Susu Sapi. SNI 3141-1-2011. Jakarta: Badan Standarisasi Nasional. BSN. 2014. Basis Data Statistik Pertanian. Homepage Online. Avaiable From http://aplikasi.pertanian.go.id/bdsp/hasil_kom.asp. Accessed: 20 Mei 2015. Burdock, G. A. 1997. Encyclopedia of Food and Color Additives. Florida: CRC Press. Canadian Dairy Commission. 2011. Skim Milk Powder. Home page on-line. Available From http://www.milkingredients.ca/index-eng.php?id=192. Internet Accessed: 15 Mei 2015. Champagne, C. P. 2014. Development of Fermented Milk Products Containing Probiotics. Di dalam: Ozer, B. H. dan G. A. Evrendilek (ed). Dairy Microbiology and Biochemistry: Recent Developments. Florida. Taylor & Francis Group.

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Page 1: DAFTAR PUSTAKA - repository.uph.edurepository.uph.edu/1826/9/Bibliography.pdfTepung Biji Nangka dengan Tapioka dan Jumlah Sodium Bikarbonat terhadap Mutu Kerupuk. Jurnal Rekayasa Pangan

36

DAFTAR PUSTAKA

Adikhairani. 2012. Pemanfaatan Limbah Nangka (Biji: Artocarpus Heterophyllus,

Lmk dan Dami Nangka) untuk Pembuatan Berbagai Jenis Pangan dalam

Rangka Penganekaragaman Penyediaan Pangan. Jurnal Pendidikan

Teknologi dan Kejuruan Fakultas Teknik Unimed Vol. 14 (1): 8-15.

AOAC. 1990. Officials Methods of Analaysis of the Association of Analytical

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ed. Virgnia: AOAC Inc.

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Francis Group.

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