Anda di halaman 1dari 4

DAFTAR PUSTAKA

Anonima. 2006. Budidaya Tanaman Rosella. www.lampungpost.com. Diakses


tanggal 13 september 2012 pukul 19.30 WIB.

Anonimb. 2006. Rosella (hibiscus sabdariffa) Bahan Baku minuman Kesehatan.


www.lampungpost.com Diakses pada tanggal 13 september 2012 pukul
20.00 WIB.

Anonimc. 2006. Budidaya Rosella. www.diperta-jatim.go.id. Diakses pada tanggal


13 Oktober 2012 pukul 18.00 WIB.

Anonim. 2007. Rosella Begitu Menggoda. http://cybermed.cbn.net.id. Diakses


pada tanggal 9 September 2012 pukul 19.30 WIB.

Anonim. 2008. Rosella, Si Merah Yang Kaya Antioksidan. http://resepherbal.e-


salim.com. Diakses pada tanggal 12 September 2012 pukul 18.00 WIB.

Anonim. 2011. Larutan. http://id.wikipedia.org/wiki/Larutan. Diakses pada


tanggal 19 Maret 2013 pukul 10.00 WIB.

AOAC. 1984. Official Methods of Analysis. Washington: Association of Official


Analytical Chemists.

AOAC. 1997. Official Method sof Analysis. Washington DC: Association of


Official Analytical Chemist Inc.

Afeli, R. 1998. Studi Mikroenkapsulasi dan Stabilitas Minyak Kaya Asam Lemak
Omega 3 dari Limah Minyak Pengalengan Ikan Tuna. Bogor: Fakultas
Pertanian IPB.

Astawan, M. dan Andreas, L.K. 2008. Khasiat Warna-warni Makanan. Jakarta:


Gramedia Pustaka Utama.

Barbosa-Canovas, G., Ortega-Rivas, E., Juliano, P., and Yan, H. 2005. Food
Powders:Physical Properties, Processing, and Functionality. New York :
Plenum Publisher.

Bhandari, B.R. dan B.R. DArcy. 1996. Microencapsulation Of Flavor


Compounds. Food Australia.48(12): 547-551

Blanchard, P. H. and Katz, F. R. 1995. Starch Hydrolysates in Food


Polysaccharides and Their Aplication. New York: Marcel Dekker,Inc.

Brenan, J., Butters, N., Cowell, D., dan Lilly, A. 1981. Food Enginering
Operations Second Edition. London: Applied Science Publishers Limited.

53
54

Buckle, K., Edwards, R., Floot, G.R., dan Wooten, M. 1992. Ilmu Pangan.
Diterjemahkan oleh H. Purnomo dan Adiono. Jakarta: UI-Press.
Cheveny, A.A. 2006. Bunga Rosella Kini Ramai Dibudidayakan.
www.bisnis.com. Diakses 13 September 2012 pukul 20.30 WIB.

Daryanto. 2006. Sehat Dengan Sirup Rosella Merah. www.agrina-online.com


diakses pada tanggal 15 september 2012 pukul18.45 WIB.

De Man, J. 1997. Kimia Makanan. Diterjemahkan oleh Padmawinata, K. Bandung


: ITB Press.

Dziezak, D.J. 1988. Microencapsulation And Encapsulated Ingredients. Food


Technology. 42: 136-148

Fang, C. and Bhandari, B. 2012. Comparing The Efficiency of Protein and


Maltodextrin on Spray Drying of Bayberry Juice. Food Research
International. Volume 48, 478-483.

Gharsallaoui, A., Roudat, G., Chambin, O., Voilley, A., dan Saurel, R.. 2007.
Applications of Spray Drying in Microencapsulation of Food Ingredients:
An Overview. Food Research International40:1107-1121.

Haryadi. 1995. Kimia Dan Teknologi Pati. Yogyakarta: Program Pasca Sarjana,
UGM.

Herrero,M., Martin-Alvarez, P.J., Senoras,F.J., Cifuentes, A., dan Ibanez, E. 2004.


Optimization Of Accelerated Solvent Extraction Of Antioxidant From
Spirulina Plantesis Microalga. Food Chemistry, Vol. 93, Issue 3: 417-423

Hidayah. 2011. Dekstrin dan Maltodekstrin. Jakarta: PTP Wordpress.

Hidayat, S. 2008 . Khasiat Herbal Berdasarkan Warna, Bentuk, Rasa, Aroma, dan
Sifat.. Jakarta: PT Gramedia.

Jafari S.M., Assadpoor, E., He, Y., Bhandari, B. 2008. Encapsulation Efficiency
of Food Flavours and Oils during Spray Drying. Journal of Drying
Technology, 26, 816-835.
Jittanit, W., Niti-Att, S., and Techanuntachaikul, O. 2009. Study of Spray Drying
of Pineapple Juice Using Maltodextrin as an Adjunct. Chiang Mai J.
Sci. Volume 37, 498-506.

Kearsely, M.W dan S.Z. Dziedzic. 1995. Handbook Of Starch Hydrolysis


Products And Their Derivative. Blackie Academic & Professional, Glasgow
55

Kha, T. C., Nguyen, M. H., and Roach, P. D. 2010. Effects of Spray Drying
Conditions on The Physicochemical and Antioxidant Properties of The
Gac (Momordica cochinchinensis) Fruit Aril Powder. Journal of Food
Engineering. Volume 98, 385-392.

King, A.H. 1995. Encapsulation of Food Ingredients -A review of


Available Technology, Focusing on Hydrocolloids. In Encapsulation and
Controlled Release of Food Ingredients, American Chemical Sociaty
Symposium Series, 590, 2639.

Lineback, D.R. and G.E. Inglet. 1982. Food Carbohydrates. IFT Basic
Symposium Series. USA: The AVI Publishing Company Inc.

Loksuwan, J. 2006. Characteristics of Microencapsulated -carotene Formed


by Spray Drying with Modified Tapioca Starch, Native Tapioca
Starch and Maltodextrin. Food Hydrocolloids. Volume 21. 928-
935

Mardiah, A.R., Reki W.A., dan Sawarni. 2009. Budidaya dan Pengolahan Rosella
Si Merah Segudang Manfaat. Jakarta: PT Agromedia Pustaka.

Markakis, P. 1982. Anthocyanins as Food Additivies dalam Markakis, P (ed)


Antocyanins as Food Colours. London: Academic Press.

Masters, K. 1979. Spray Drying Handbook. New York: John Wiley and Sons Co.
Mohammedi, Z. 2011. Impact of Solvent Extraction Type On Total Polyphenols
Content and Biological Actiity From Tamarix aphylla L.Karst. International
Journal of Pharma and Bio Science, Vol 2, Issue 1: 609-615

Muchtadi, T.R dan Sugiyono. 1992. Ilmu Pengetahuan Bahan Pangan. Bogor:
IPB

Pokorny, J., Yanishlieva, N., dan Gordon, M. 2001. Antioxidan in Food. England:
Woodhead Publishing Limited.

Rahmawati, R.S.P. 2012. Budidaya Rosella Strategi Memanen Uang Dalam 4


Bulan. Yogyakarta: Pustaka Baru Press.

Reauborg, G., and Monceaux, R.H. 1940 . The Chemical, Botanical And
Pharmacological Characteristics Of The Karkade (Rosella) Hisbiscus
sabdariffa (Gossypifolius). Journal Of Pharmacie et de Chimie, I, 292-305

Reineccius, G.A. 1991. Carbohydrates For Flavor Encapsulation. Food


Technology March: 144-146
56

Reineccius, G.A. 2002. Flavor Encapsulation in Edible Coatings and Films to


Improve Food Quality. New York: CRC Press.

Rosenberg, M., Kopelman, I.J., Talmon, Y. 1990. Factors Affecting Retention in


Spray Drying Microencapsulation of Volatile Materials. Journal of
Agricultural Foodchem. 38:1288-1294.
Rosenberg, M., Young, S.L. 1993. Whey Proteins as Microencapsulating Agents:
Microencapsulation of Anhydrous Milkfat-structure Evaluation. Journal of
Food Struct. 12:31-41.

Senter, S.D, Robertson, J.A, dan Merdirh, F.I. 1989. Phenolic Compound of The
Mesocarp of Cresthaven Peaches During Storage And Ripening. Journal
Food Science 54: 1259-1268

SNI 01-2593. 1992. Bagian Yang Larut Dalam Air Dingin. Jakarta

Speer, E. 1998. Milk and Dairy Product Technology. USA: Marcell Dekker Inc.

Srihayati, A. 2011. Penentuan Umur Simpan dan Kondisi Proses


Mikroenkapsulasi Terbaik Ekstrak Mangga Kweni (Mangifera odorata
Griff) dengan Spray Dryer Menggunakan Enkapsulan Gum Arab.
Skripsi. Fakultas Teknologi Pertanian. Universitas Gadjah Mada
Yogyakarta.

Sudarmadji, S., Haryono, B., dan Suhardi. 2007. Analisa Bahan Makanan dan
Pertanian. Yogyakarta:Penerbit Liberty

Suyitno. 1989 . Petunjuk Laboratorium Rekayasa Pangan. Pengembangan Pusat


Fasilitas Bersama Antar Universitas XVII. Yogyakarta: PAU Pangan dan
Gizi. UGM.

Thies, C. 1996. A Survey of Microencapsulation Process In Microencapsulation


Methods and Industrial Applications. New York: Marcel Dekker Inc.

Varnam, H. dan Sutherland, J.P. 1994. Milk and Milk Product: Technology,
Chemistry and Microbiology. London: Chapman and Hall.

Widodo, P. dan Budiharti. 2006. Pengering Semprot (Spray Dryer) untuk


Membuat Tepung Lidah Buaya. Jakarta: Sinar Tani Artikel.

Winarno, F.G. 2004. Kimia Pangan dan Gizi. Jakarta: PT Gramedia Pustaka
Utama.