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Karmawati, Erna., Mahmud Zinal., Syakir, M ., Munarso., S Joni ., Ardana, I Ketut .

,
dan Euubiyo . 2010. Budidaya dan Pasca Panen Kakao ., Bogor. Pusat Penelitian dn
Penembangan Perkebunan
Wahyudi, T., Pujiyanto dan T.R. Panggabean, 2008. Pandudan Lengkap Kakao.
Jkarta : Penebar Swadaya.
Ambarsari, R. (2013). Pengaruh Penambahan Starter Mocaf pada Ampas Ubi Kayu Selama
Fermentasi terhadap Karakteristik Kerupuk Patilo. Yogyakarta: UGM.

Bintoro, N. (2004). Introduksi Peralatan Pencetak pada Industri Patilo. UGM: Jurnal Lembaga
Pengabdian kepada Masyarakat.

Ladamay, N. A dan S. S. Yuwono. 2014. Pemanfaatan Bahan Lokal dalam Pembuatan Foodbars (Kajian
Rasio Tapioka : Tepung Kacang Hijau dan Proporsi CMC). Jurnal Pangan dan Agroindustri. Vol. 2 No.
1 : 67-78.

Wahyudi, T., Pujiyanto dan T.R. Panggabean, 2008. Pandudan Lengkap Kakao.
Jkarta : Penebar Swadaya.
Beckett, S.T., 1988. Industrial Chocolate Manufcture and Use. London : blackie and
Son Ltd.
Bigalli, G.L., 1988 Practical Aspets of the Eutectic Effect on Confectionery Fats and
Their Mixtures. The Manufacture and Confectionery 68 hl.65-80.
Haryadi dan Supriyanto, 2012. Teknolgi Cokelat. Yogyakarta : Gadjah Mada
University Press
Chaiseri,S. And Dimick,P.S.1995.Dinamic Crystallization of Cocoa
Butter.I.Characterization of Simple Lipids in Rapid and Slow-Nucleating Cocoa Butters and
Their Crytals.J.A.oil Chem Soc,72 :1491-1496
Hui, Y.H., 1996. Baileys Industrial oil and Fats Products, 4th edition, vol III. New
York:Wiley Interscience Publication.
Talbot,G,.1999.Chocolate Temper. In Beckett,S.T.(Ed), Industial Chocolate
Manufacture and Use . Tthird Edition. Blackwell Science,Oxford,pp . 218-230

OBrien, R. D., 2008. Fats and Oils, Formulating and Processing for Aplication
Second Edition. USA : Technomic ublishing Company Inc.
Titin Hera Widi Handayani dan Marwanti , 2011, UNY, Pengolahan Makanan Indonesia ,
Yogyakarta
Suyatma, 2009. Diagram Warna Hunter (Kajian Pustaka). Jurnal Penelitian Ilmiah Teknologi Pertanian,
Institut Pertanian Bogor, Page 8-9.

Ali A Maqbool, M, Anderson.P.G., Zahid. N., 2013. Effect of gum arabic as an edible coating on
antioxidant capacity of tomato (Solanum lycopersum L) fruit during storage. PostHrvest Biology
andTechnology. 76(13).119-124
Ambarsari, Retno. [ CITATION Amb13 \l 1057 ]

Bibliography
Ambarsari, R. (2013). Pengaruh Penambahan Starter Mocaf pada Ampas Ubi Kayu Selama
Fermentasi terhadap Karakteristik Kerupuk Patilo. Yogyakarta: UGM.

Bibliography
Ambarsari, R. (2013). Pengaruh Penambahan Starter Mocaf pada Ampas Ubi Kayu Selama
Fermentasi terhadap Karakteristik Kerupuk Patilo. Yogyakarta: UGM.

Bintoro, N. (2004). Introduksi Peralatan Pencetak pada Industri Patilo. UGM: Jurnal Lembaga
Pengabdian kepada Masyarakat.

[ CITATION Bin04 \l 1057 ]

[ CITATION Fer10 \l 1057 ]

[ CITATION Riy13 \l 1057 ]

Ladamay, N. A dan S. S. Yuwono. 2014. Pemanfaatan Bahan Lokal dalam Pembuatan Foodbars (Kajian
Rasio Tapioka : Tepung Kacang Hijau dan Proporsi CMC). Jurnal Pangan dan Agroindustri. Vol. 2 No.
1 : 67-78.

Wahyudi, T., Pujiyanto dan T.R. Panggabean, 2008. Pandudan Lengkap Kakao.
Jkarta : Penebar Swadaya.
Beckett, S.T., 1988. Industrial Chocolate Manufcture and Use. London : blackie and
Son Ltd.
Bigalli, G.L., 1988 Practical Aspets of the Eutectic Effect on Confectionery Fats and
Their Mixtures. The Manufacture and Confectionery 68 hl.65-80.
Haryadi dan Supriyanto, 2012. Teknolgi Cokelat. Yogyakarta : Gadjah Mada
University Press
Chaiseri,S. And Dimick,P.S.1995.Dinamic Crystallization of Cocoa
Butter.I.Characterization of Simple Lipids in Rapid and Slow-Nucleating Cocoa Butters and
Their Crytals.J.A.oil Chem Soc,72 :1491-1496
Hui, Y.H., 1996. Baileys Industrial oil and Fats Products, 4th edition, vol III. New
York:Wiley Interscience Publication.
Talbot,G,.1999.Chocolate Temper. In Beckett,S.T.(Ed), Industial Chocolate
Manufacture and Use . Tthird Edition. Blackwell Science,Oxford,pp . 218-230

OBrien, R. D., 2008. Fats and Oils, Formulating and Processing for Aplication
Second Edition. USA : Technomic ublishing Company Inc.
Titin Hera Widi Handayani dan Marwanti , 2011, UNY, Pengolahan Makanan Indonesia ,
Yogyakarta