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160 DAFTAR PUSTAKA Achmat, Z. (2010). Theory of Planned Bahavior, Masihkah Relevan? diakses 19 Jan 2017: http;//Zakarija.staff.umm.ac.id/download-as- pdf/umm_blog_article_120.pdf. Ackaradejruangsri, P. (2013). The Effect of Product Quality Attribute on Thai Consumers' Butying Decisions. Ritsumeikan Journal of Asia Pacific Studies Vol. 33, 14-24. Ajzen, I. (1991). The Theory of Planned Behavior. Organizational Behavior and Human Decision Processes, Vol. 50, pp, 179-221. Ajzen, I. (2005). Attitude, Personality, and Behavior. Second Edition. London: Open University Press. Ajzen, I. (2015). Consumer Attitude and Behavior: The Theory of Planned Behavior Appllied to Food Consumtion Decisions. Rivista Economia Agraria, Anno LXX, 121-138. Ana, A., S.Subekti, Hamidah, S., & Komariah, K. (2017). Organoleptic Test Patisserie Product Based on Consumer Preference. IOP Conf. Series : Material Science and Engineringe 180. Anggraini, L. D., Deoranto, P., & Ikasari, D. M. (2015). The Analysis of Consumer Perseption Used Importance Performance Analysis Methode and Customer Satisfaction Index. Jurnal Industri, Vol. 4, No. 2 Hal 74-81. Anindita, Z., Kusnandar, & Rahayu, W. (2015). Strategi Pengembangan Agroindustri MOCAF di Kabupaten Wonogiri. Jurnal Agribisnis UNS. Agribisnis.fp.uns.ac.id/wp-content/upload/2015, Diakses 21 Maret 2017. APTINDO. (2016). Wheat Flour Consumptions. Jakarta: APTINDO. Arimbi, A. N., & Bahar, A. (2013). Pengaruh Substitusi Tepung MOCAF dan Penambahan PUREE Wortel Terhadap Mutu Organoleptik Roti Tawar. E- jurnal UNESA Tata Boga, Vol. 02 No. 03, 114-121. Austin, J. E. (1992). Agroindustrial Project Analysis : Cricial Design Factors. Baltimore, Maryland, USA: The John Hopkins University Press. Azwar, S. (2016). Sikap Manusia : Teori dan Pengukurannya. Edisi 2, cetakan XXI. Yogyakarta: Pustaka Pelajar. Bank Indonesia. (2015). Profil UKMK. Bekerjasama dengan Lembaga Pengembangan Perbankan Indonesia (LPPI). Jakarta: BI. Bantacut, T. (2014, April 7). Politik Pangan Berbasis Industri Tepung Komposit . Research Gate. Bevilacqua, M., Ciarapica, F. E., & Marchetti, B. (2012). Development and Test of A New Fuzzy-QFD Approach For Characterizing Customer rating of Extra Virgin Olive Oil. Food Quality and Preference, 24(1), 327-339. Bondi, M., Laukova, A., Niederhausern, S. d., Messi, P., & Papadopoulou, C. (2017). Natural Preservatives to Improve Food Quality and Saftey. Hindawi Journal of Food Quality. Preferensi Konsumen dan Kinerja Agroindustri Produk Pangan Berbahan Baku Modified Cassava Flour (Mocaf) di Kabupaten Malang RIYANTI ISASKAR, Prof. Dr. Ir. Dwidjono Hadi Darwanto, MS.; Dr. Ir. Lestari Rahayu Waluyati, MP; Prof. Dr. Ir. Irham Universitas Gadjah Mada, 2019 | Diunduh dari http://etd.repository.ugm.ac.id/

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Page 1: RIYANTI ISASKAR, Prof. Dr. Ir. Dwidjono Hadi Darwanto, MS

160

DAFTAR PUSTAKA

Achmat, Z. (2010). Theory of Planned Bahavior, Masihkah Relevan? diakses 19 Jan 2017: http;//Zakarija.staff.umm.ac.id/download-as-pdf/umm_blog_article_120.pdf.

Ackaradejruangsri, P. (2013). The Effect of Product Quality Attribute on Thai Consumers' Butying Decisions. Ritsumeikan Journal of Asia Pacific Studies Vol. 33, 14-24.

Ajzen, I. (1991). The Theory of Planned Behavior. Organizational Behavior and Human Decision Processes, Vol. 50, pp, 179-221.

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Ajzen, I. (2015). Consumer Attitude and Behavior: The Theory of Planned Behavior Appllied to Food Consumtion Decisions. Rivista Economia Agraria, Anno LXX, 121-138.

Ana, A., S.Subekti, Hamidah, S., & Komariah, K. (2017). Organoleptic Test Patisserie Product Based on Consumer Preference. IOP Conf. Series : Material Science and Engineringe 180.

Anggraini, L. D., Deoranto, P., & Ikasari, D. M. (2015). The Analysis of Consumer Perseption Used Importance Performance Analysis Methode and Customer Satisfaction Index. Jurnal Industri, Vol. 4, No. 2 Hal 74-81.

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APTINDO. (2016). Wheat Flour Consumptions. Jakarta: APTINDO.

Arimbi, A. N., & Bahar, A. (2013). Pengaruh Substitusi Tepung MOCAF dan Penambahan PUREE Wortel Terhadap Mutu Organoleptik Roti Tawar. E-jurnal UNESA Tata Boga, Vol. 02 No. 03, 114-121.

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Bondi, M., Laukova, A., Niederhausern, S. d., Messi, P., & Papadopoulou, C. (2017). Natural Preservatives to Improve Food Quality and Saftey. Hindawi Journal of Food Quality.

Preferensi Konsumen dan Kinerja Agroindustri Produk Pangan Berbahan Baku ModifiedCassavaFlour (Mocaf) di Kabupaten MalangRIYANTI ISASKAR, Prof. Dr. Ir. Dwidjono Hadi Darwanto, MS.; Dr. Ir. Lestari Rahayu Waluyati, MP; Prof. Dr. Ir. Irham, M.ScUniversitas Gadjah Mada, 2019 | Diunduh dari http://etd.repository.ugm.ac.id/

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Preferensi Konsumen dan Kinerja Agroindustri Produk Pangan Berbahan Baku ModifiedCassavaFlour (Mocaf) di Kabupaten MalangRIYANTI ISASKAR, Prof. Dr. Ir. Dwidjono Hadi Darwanto, MS.; Dr. Ir. Lestari Rahayu Waluyati, MP; Prof. Dr. Ir. Irham, M.ScUniversitas Gadjah Mada, 2019 | Diunduh dari http://etd.repository.ugm.ac.id/

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Preferensi Konsumen dan Kinerja Agroindustri Produk Pangan Berbahan Baku ModifiedCassavaFlour (Mocaf) di Kabupaten MalangRIYANTI ISASKAR, Prof. Dr. Ir. Dwidjono Hadi Darwanto, MS.; Dr. Ir. Lestari Rahayu Waluyati, MP; Prof. Dr. Ir. Irham, M.ScUniversitas Gadjah Mada, 2019 | Diunduh dari http://etd.repository.ugm.ac.id/

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Preferensi Konsumen dan Kinerja Agroindustri Produk Pangan Berbahan Baku ModifiedCassavaFlour (Mocaf) di Kabupaten MalangRIYANTI ISASKAR, Prof. Dr. Ir. Dwidjono Hadi Darwanto, MS.; Dr. Ir. Lestari Rahayu Waluyati, MP; Prof. Dr. Ir. Irham, M.ScUniversitas Gadjah Mada, 2019 | Diunduh dari http://etd.repository.ugm.ac.id/

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Preferensi Konsumen dan Kinerja Agroindustri Produk Pangan Berbahan Baku ModifiedCassavaFlour (Mocaf) di Kabupaten MalangRIYANTI ISASKAR, Prof. Dr. Ir. Dwidjono Hadi Darwanto, MS.; Dr. Ir. Lestari Rahayu Waluyati, MP; Prof. Dr. Ir. Irham, M.ScUniversitas Gadjah Mada, 2019 | Diunduh dari http://etd.repository.ugm.ac.id/

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Preferensi Konsumen dan Kinerja Agroindustri Produk Pangan Berbahan Baku ModifiedCassavaFlour (Mocaf) di Kabupaten MalangRIYANTI ISASKAR, Prof. Dr. Ir. Dwidjono Hadi Darwanto, MS.; Dr. Ir. Lestari Rahayu Waluyati, MP; Prof. Dr. Ir. Irham, M.ScUniversitas Gadjah Mada, 2019 | Diunduh dari http://etd.repository.ugm.ac.id/

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Preferensi Konsumen dan Kinerja Agroindustri Produk Pangan Berbahan Baku ModifiedCassavaFlour (Mocaf) di Kabupaten MalangRIYANTI ISASKAR, Prof. Dr. Ir. Dwidjono Hadi Darwanto, MS.; Dr. Ir. Lestari Rahayu Waluyati, MP; Prof. Dr. Ir. Irham, M.ScUniversitas Gadjah Mada, 2019 | Diunduh dari http://etd.repository.ugm.ac.id/

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Preferensi Konsumen dan Kinerja Agroindustri Produk Pangan Berbahan Baku ModifiedCassavaFlour (Mocaf) di Kabupaten MalangRIYANTI ISASKAR, Prof. Dr. Ir. Dwidjono Hadi Darwanto, MS.; Dr. Ir. Lestari Rahayu Waluyati, MP; Prof. Dr. Ir. Irham, M.ScUniversitas Gadjah Mada, 2019 | Diunduh dari http://etd.repository.ugm.ac.id/

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Preferensi Konsumen dan Kinerja Agroindustri Produk Pangan Berbahan Baku ModifiedCassavaFlour (Mocaf) di Kabupaten MalangRIYANTI ISASKAR, Prof. Dr. Ir. Dwidjono Hadi Darwanto, MS.; Dr. Ir. Lestari Rahayu Waluyati, MP; Prof. Dr. Ir. Irham, M.ScUniversitas Gadjah Mada, 2019 | Diunduh dari http://etd.repository.ugm.ac.id/

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Preferensi Konsumen dan Kinerja Agroindustri Produk Pangan Berbahan Baku ModifiedCassavaFlour (Mocaf) di Kabupaten MalangRIYANTI ISASKAR, Prof. Dr. Ir. Dwidjono Hadi Darwanto, MS.; Dr. Ir. Lestari Rahayu Waluyati, MP; Prof. Dr. Ir. Irham, M.ScUniversitas Gadjah Mada, 2019 | Diunduh dari http://etd.repository.ugm.ac.id/

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Preferensi Konsumen dan Kinerja Agroindustri Produk Pangan Berbahan Baku ModifiedCassavaFlour (Mocaf) di Kabupaten MalangRIYANTI ISASKAR, Prof. Dr. Ir. Dwidjono Hadi Darwanto, MS.; Dr. Ir. Lestari Rahayu Waluyati, MP; Prof. Dr. Ir. Irham, M.ScUniversitas Gadjah Mada, 2019 | Diunduh dari http://etd.repository.ugm.ac.id/

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Preferensi Konsumen dan Kinerja Agroindustri Produk Pangan Berbahan Baku ModifiedCassavaFlour (Mocaf) di Kabupaten MalangRIYANTI ISASKAR, Prof. Dr. Ir. Dwidjono Hadi Darwanto, MS.; Dr. Ir. Lestari Rahayu Waluyati, MP; Prof. Dr. Ir. Irham, M.ScUniversitas Gadjah Mada, 2019 | Diunduh dari http://etd.repository.ugm.ac.id/