Anda di halaman 1dari 5

DAFTAR PUSTAKA

[1] Fajar Maulana, “2 Cara Pengolahan Sampah Plastik”, dikutip dari Antara
News, www.ekspedisiilmu.web.id. diunggah kamis 5 Maret 2016.

[2] Tengku Rachmi Hidayani, Elda Pelita, Dyah Nirmala, “Karakteristik Plastik
Biodegradabel Dari Limbah Plastik Polipropilena Dan Pati Biji Durian”, Majalah
Kulit, Karet, Dan Plastik Vol. 31 No. 1, 2015.

[3] Reddy, R. L., Reddy, V. S., & Gupta, G. A,“Study of Bio-plastics As Green
&Sustainable Alternative to Plastics”. International Journal of Emerging
Technology and Advanced Engineering, page 82–89, 2013.

[4] Darni, Y., & Utami, H., “Studi Pembuatan dan Karakteristik Sifat Mekanik
dan Hidrofobisitas Bioplastik dari Pati Sorgum”, Jurnal Rekayasa Kimia dan
Lingkungan Vol.7 No.4 ISSN 1412-5064, hal. 88-93, 2010.

[5] Fessenden, R.J., Fessenden. J.S., Kimia Organik II ,Terjemahan oleh A.H
Pudjoatmaka, Jakarta: Erlangga, 1995.

[6] Sarah Fitria Agung Anugrahini, Bambang Ismuyanto, Ellya Indahyanti,


“Kinetika Reaksi Hidrolisis Pati Biji Durian (Durio Zibethinus Murr.) Menjadi
Glukosa Dengan Variasi Temperatur Dan Waktu”, Kimia.Student Journal, Vol. 2
No. 1, pp. 344-351,2013.

[7] Komariah, “Karakterisasi Kitin Dan Kitosan Yang Terkandung Dalam


Eksoskeleton Kutu Beras (Sitophilus oryzae)”,Skripsi, Fakultas Kedokteran Gigi,
Universitas Trisakti, Jakarta, 2012.

[8] Setiani, W, Sudiarti T, Rahmidar L., “Preparasi dan Karakterisasi Edible


Flim dari Poliblend Pati Sukun-Kitosan”, Jurnal Valensi Vol. 1, No. 4, ISSN :
1978-8193,2013.

[9] Yuli Darni, “Penentuan Kondisi Optimum Ukuran Partikel dan


BilanganReynold Pada Sintesis Bioplastik Berbasis Sorgum”,Jurnal Rekayasa
Kimia dan Lingkungan Vol. 8, No. 2, ISSN 1412-5054, 2011.

[10] Darni, Y., Ismiyati, S., Marbun D. T., “Influence Concentration Of


Plasticizer and Formulation of Banana Starch Chitosan To Mechanical property
and water uptake of Bioplastic”, International Journal of Engineering and Science
Vol. 1, No. 4, 2010.

[11] M. Hendra S, Ginting, Sirait., P, dan Sidabudar, T.,”Effect Of Chitosan


Addition And Temperature Of Heating For Tensile Strength And Elongation At
Break Velue Of Bioplastics From TaroStarch (Colocasia Esculanta) With
Glycerol Plasticizer”. Juornal Biss Tech”,2015.

Universitas Sumatera Utara


[12] Izuagie, T., Hassan, L. G.,2 Uba, A., Achor, M.3 and Sahabi, D. M.,
“Composition And Physicochemical Properties Of Starch FromChrist Thorn
Seeds”, Bayero Journal of Pure and Applied Sciences,5(1): 60– 65ISSN 2006 –
6996, 2012.

[13] Handayani, P. A., Wijayanti, H.,“Pembuatan Film Biodegradale dari


Limbah Biji Durian (Durio zibethinus Murr)”, Jurnal Bahan Alam Terbarukan
(JBAT) volume 4, Edisi :1, 2015.

[14] Melanie Cornelia, Rizal Syarief, Hefni Effendi, Budi Nurtama, “Pemanfaatan
Pati Biji Durian (Durio zibethinus Murr.) Dan Pati Sagu (Metroxylon sp.) Dalam
Pembuatan Bioplastik”, Jurnal Kimia dan Kemasan, Vol. 35 No.1, ISSN 2088 -
026X,2013.

[15] Meilina Rahaya Utami, Latifah, Nuni Widiarti, “Sintesis Plastik


Biodegradable dari Kulit Pisang dengan PenambahanKitosan dan Plasticizer
Gliserol”, Indonesian Journal of Chemical Vol. III, 2014.

[16] Ubwa, S. T., Abah, J., Asemave & T. Shambe De, ”Studies On The
Gelatinization Temperature Of Some Cereal Starches”, International Journal Of
Chemistry Vol. 4, No. 6, ISSN 1916-9698 E-ISSN 1916-9701,2012.

[17] Danny Nurseha, “Pengaruh Penambahan Plasticizier Sorbitol untuk


Penambahan Bioplastik Dari Pati Kulit Singkong”,Skripsi, Program Sarjana,
Fakultas Sains dan Teknologi UIN Sunan Kalijaga, Yogyakarta, 2012.

[18] Ryan Ardiansyah, ”Pemanfaat Pati Umbi Garut untuk Pembuatan Plastik
Biodegradable”, Skripsi, Fakultas Teknik, Universitas Indonesia, Jakarta, 2011.

[19] Djeni, M., Aji Prasetiyaningrum, “Kelayakan Biji Durian Sebagai Bahan
Pangan Alternatif: Aspek Nurtrisidan Tekno Ekonomi, Jurnal RIPTEK Vol. 4,
No. 11, 2010.

[20] Winarno, Kimia Pangan dan Gizi, Gramedia, Jakarta, 2004.

[21] Smith Michael, Organic Chemistry: An Acid-Base approach, Taylor and


Francis Group, USA, 2011.

[22] Hasnelly, “Kajian Sifat Fisiko Kimia Formulasi Tepung Komposit Produk
Organik”, Nasional PatpiISBN 978-602-98902-1-1, 2013.

[23] Elvis Ferdinand Bosawer, “Komposisi Kimia Dan Karakteristik Fisik Pati
Ubi Kayu (Manihot esculenta) Asal Distrik Masni Kabupaten Manokwari”,
Skripsi, Program Sarjana Fakultas Pertanian dan Teknologi Pertanian,
Manokrawi, 2010.

[24] Parmadi Waktya Jati, “Pengaruh Waktu Hidrolisis Dan Konsentrasi HCl
Terhadap Nilai Dextrose Equivalent (DE) Dan Karakterisasi Mutu Pati

Universitas Sumatera Utara


Termodifikasi Dari Pati Tapioka Dengan Metode Hidrolisis Asam”, Skripsi,
Program Sarjana, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, 2006.

[25] Protan Laboratories, Kitosan-Khitin, (USA, John Wiley and Son Inc, 1986.
[26] Irfan Indriyanto, SriWahyuni danWinarni Pratjojo, “Pengaruh Penambahan
Kitosan Terhadap Karakteristik Plastik Biodegradable Pektin Lidah
Buaya”,Indonesian Of Journal, 2014.

[27] Pilla,S., Handbook Of Bioplastics and Biocomposites Engineering


Applications,University of Wisconsin-Madison USA, John Wiley and Son Inc,
2011.

[28] Miyasaka, S., Hamasaki, R. T. and Pena,R. S., ”Nutrient Deficiencies and
Excesses in Taro”,Soil and Corp Management, SCM-4, CTAHR Cooperative
Extension service, Honolulu, HI, pp.14, 2002.

[29] Ummah, N.,“Uji Ketahanan Biodegradable Plastic Berbasis Tepung Biji


Durian (Durio zibethinus Murr) Terhadap Air dan Pengukuran Densitasnya”,
Skripsi UNNES, 2013.

[31] Sumarlin, Raswen Efendi, Rahmayuni, “Karakterisasi Pati Biji Durian


(Durio Zibethinus Murr) Dengan Heat Moisture Treatment (HMT)”,Teknologi
Hasil Pertanian, Riau, 2012.

[32] Senny Widyaningsih, Dwi Kartika, Yuni Tri Nurhayati, “Pengaruh


Penambahan Sorbitol Dan Kalsium Karbonat Terhadap Karakteristik Dan Sifat
Biodegradasi Film Dari Pati Kulit Pisang”, Molekul Vol. 7. No. 1, hal. 69-81,
2012.

[33] Ketaren, S., Minyak dan Lemak Pangan, Cetakan Pertama, Jakarta:
Universitas Indonesia Press, 1986.

[36] Juliano, O., “Criteria and tes for rice grain quality”. In. Rice Chemistry and
Technology.American Assosiation of Cereal Chemists, St. Paul, Minnesota, 1994.

[34] P. M. Gaman, K. B. Sherrington, Pengantar Ilmu Pangan, Nutrisi, dan


Mikrobiologi, 1994.

[35] E. Pujiono, Konsep Pengembangan Mesin Untuk Menunjang Pengadaan


Pati Garut, Semiloka Agroindustri Kerakyatan, IAITP-BPPT: Jakarta, 1998.

[36] E. Perez, M. Lares, “Chemical Composition, Mineral Profil And Fungcional


Properties Of Canna (Canna Edulis) And Arrowroot (Maranta Sp.) Starches.
Journal Of Plant Foods For Human Nutrition 60(3), page 113-116, 2005.

[37] Newport scientific, operation manual for the series 4 rapid visco analyzer
Newport scientific pty, Ltd, Austtrlia, 1998.

Universitas Sumatera Utara


[38] Z Chen, “Physicchemical Proprties of Sweet Potato Starches and Their
Application in Noodle Products”. PhD. Thesis,Weginingen University, The
Netherlands, 2003.

[39] S. Mali, M. V. E. Grossmann, Garcia, M. N., Martino, and Zaritzky,


“Mechanical and Thermal Properties Of YamStarch Flims”, Journal. Food
Hydrocolloids 19, page 157-164, 2005.

[40] O. Gyliene, I. Razmut, R. Tarozaite and O Nivinskiene, “Chemical


Composition And Sorption Properties Of Chitosan Produced From Fly Larva
Shell”, Chemija (Vilnius), T.14 Ntr.3, page 121-127, 2003

[41] Payne, J. H., Ley and Akau, G., “Processing and Chemical Investigation Of
Taro”, Honolulu. T.H. Hawai Agricultural Experiment Station Of the University
Of Hawai. Buletin No.86, 1941.

[42] Higley, J. S., Nelson, J. E. & Huber, “The Rapid Visco Analyzer As A Tool
For Differentiating Potato Genotypes on The Basis Starch Pasting Properties”,
University of Idaho, Departemen Of Food Science and Toxicology, Moscow,
2001.

[43] Meilina Rahaya Utami, Latifah, Nuni Widiarti, “Sintesis Plastik


Biodegradable dari Kulit Pisang dengan PenambahanKitosan dan Plasticizer
Gliserol”, Indonesian Journal of Chemical Vol. III, 2014.

[44] Osman, H., Zakaria, M. H.,”Effects of Durian Seed Flour on Processing


Torque, Tensile, Thermal and Biodegradation Properties of Polypropylene and
High Density Polyethylene Composites”, Polymer-Plastic Technology and
Engineering, 2559, page 243-250.https://doi.org/10.1080/03602559.2011.625379,
2005.

[45] Rifka Sudi, Irhamni, Rahmi, “The Study of Starch Seeds Durian (Durio
zibethinus)Effect as the Filler Material on Tensile Strength and Biodegradation of
Polymers Polystyrene (PS), Journal of The Aceh Physical Society, SS, Vol. 2, No.
1, page 7-8, 2013.

[46] ASTM D882, Standard Test Method For Notched Izod Impact Strength Of
Thermoplastics. Annual Books Of ASTM Standards, USA, 2002.

[47] Gaudin, S., Lourdin, D., Le Botlan, D., Ilari, J. L., & Colonna,
P.,“Plasticisation and mobility in starch-sorbitol films”,Journal of Cereal Science,
29(3), page 273-284. https://doi.org/doi:10.1006/jcrs.1999.0236, 1999.

[48] Afoakwa, E. O., Sefa-Dedeh, S., & Agyir-Sackey, E. K.,“Chemical


composition and effect of processing on oxalate content of taro corms”,Chemical
Food, 2003.

Universitas Sumatera Utara


[59] Aguirre, A., Borneo, R., & León, A. E., ”Properties of triticale protein films
and their relation to plasticizing-antiplasticizing effects of glycerol and sorbitol”.
Industrial Crops and Products, 50 page297-303,https://doi.org/10.1016/j.indcrop,
2013.

[51] Anugrahini, S., Bambang Ismuyanto, Ellya Indahyanti, “Kinetika Reaksi


Hidrolisis Pati Biji Durian (Durio Zibethinus Murr.) Menjadi Glukosa Dengan
Variasi Temperatur Dan Waktu”, Kimia.Student Journal, Vol. 2 No. 1, page 344-
351, 2013.

[52] Avérous, L., “Biodegradable Multiphase Systems Based on Plasticized


Starch: A Review”. Journal of Macromolecular Science, Part C: Polymer
Reviews, 44(3), page 231–274. https://doi.org/10.1081/MC-200029326, 2004.

[53] Bertolini, A.Starches Characterization, Properties, and Applications.CRC


Press,https://doi.org/10.1017/CBO9781107415324.004, 2010.

[54] Mirhosseini, H., Farhana, N., Rashid, A., Tabatabaee, B., Whye, K., &
Kazemi, M. LWT - Food Science and Technology Effect of partial replacement of
corn fl our with durian seed fl our and pumpkin fl our on cooking yield , texture
properties , and sensory attributes of gluten free pasta, 63, page 184–
190.https://doi.org/10.1016/j.lwt. 2015

[55] Ningsih, E. S., Mulyadi, S., & Yetri, Y,”Sorbitol Sebagai Platisizer”,1(1),
page 53-59, 2012.

[56] Pascoal, A. M., Di-Medeiros, M. C. B., Batista, K. A., Leles, M. I. G., Lião,
L. M., & Fernandes, K. F. ”Extraction and chemical characterization of starch
from S. lycocarpum fruits. Carbohydrate Polymers”, page 1304–1310.
https://doi.org/10.1016/j.carbpol, 2013.

[57] Abadi Jading, Eduard Tethool, Paulus Payung, dan Sarman Gultom,
“Karakteristik Fisikokimia Pati Sagu Hasil Pengeringan Secara Fluidisasi
Menggunakan Alat Pengering Cross Flow Fluidized BedBertenaga Surya Dan
Biomassa”, ReaktorVol. 13 No. 3, 2011

Universitas Sumatera Utara

Anda mungkin juga menyukai