DAFTAR PUSTAKA. Anonim

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1 DAFTAR PUSTAKA Ainuri, M Optimasi Teknik Industri Tepung Singkong di Kabupaten Gunung Kidul Yogyakarta, Proyek Penelitian OPF/FTP/UGM/ Fakultas Teknologi Pertanian UGM. An, H.J Effects of Ozonation and Addition of Amino acids on Properties of Rice Starches. A Dissertation Submitted to the Graduate Faculty of the Louisiana state University and Agricultural and Mechanical College. Anonim SNI Tepung Singkong Tanggal Akses 18 Juni Anonim Daftar Komposisi Bahan Makanan. Direktorat Gizi Depkes RI. Jakarta : Bharata Raya Aksara Dep d. Anonim Tanggal Akses 28 Agustus 2013 AOAC Official Methods of Analysis. Association of Official Analytical Chemists, Washington, USA. AOAC Official Methods of Analysis. Association of Official Analytical Chemists, Washington, USA. Bemiller, J., and Whistler, R Starch : Chemistry and Technology. Elsevier Inc. New York. Bradburry, J. H. and Holloway,W. D Chemistry of Tropical Root Crops : Significance for Nutrition and Agriculture in the Pacific. Australian Centre for International Agricultural Research, Monograph No.6, Canberra, Australia. Breuninger, W.F., Piyachomkwan, K., and Sriroth, K Tapioca/Cassava Starch : Production and Use. In : R. L. Whistler dan J.N. BeMiller (eds). Starch Chemistry and Technology 3rd ed. pp New York: Academic Press. 58

2 Camargo,C., Colona, P., Buleon, A. and Molard, D. R Functional Properties of Sour Cassava (Manihot utilissima) Starch : Polvilho Azedo. Journal of The Science of Food and Agriculture, 81: Chiu, C. and Solarek, D Modification of Starches. In : R. L. Whistler dan J.N. BeMiller (eds). Starch Chemistry and Technology 3rd ed. pp New York: Academic Press. Damardjati, D. S., Widowati, S., and Rachim,A Cassava Flour Production and Consumers Acceptance at Village Level in Indonesia. Indonesian Agricultural Research and Development Journal, Vol.15 No.1: Demiate, L. M., Dupuy,N., Huvenne, J. P., Cereda,M. P, and Wosiacki,G Relationship Between Baking Behaviour of Modified Cassava Starches and Starch Chemical Structure Determined by FTIR Spectroscopy, Carbohydate Polymer, 42: Dias, A. R. G., Zavareze, E. R., Elias, M. C., Helbig, E., Silva, D. O, and Ciacco, C. F Pasting, expansion and textural properties of fermented cassava starch oxidized with sodium hypochlorite. Carbohydrate Polymer 84: Eliasson, A. C Starch in Food. Woodhead Publishing Limited Cambridge England. Greenwood, C. T. dan D. N. Munro. 1979, Carbohydrates. Di dalam R.J. Priestley,ed. Effects of Heat on Foodstufs. Applied Science Publ. Ltd., London. Hastuti, P., and Raharjo, A. P.1983.Pengolahan Hasil Tanaman Serealia dan Palawija, Direktorat Pendidikan Menengah Kejuruan Departemen dan Kebudayaan. Hal King, N. L. R.,and Bradbury,J. H Bitterness of Cassava : Identification of a New Apiosyl Glucoside and Other Compounds that Affect its Bitter Taste. Journal of the Science of Food and Agriculture 68: Kordylas,J. M Processing and Preservation of Tropical Foods. Macmillan Publishers Ltd, London and Basingstoke. 59

3 Kuakpetoon, D., and Wang, Y.J Structural characteristics and physicochemical properties of oxidized corn starches varying in amylose content. Carbohydrate Research 341: Lebot, V Tropical Root and Tuber Corps-Cassava, Sweet Potato, Yams and Aroids. Corp Production Science In Horticulture 17. Muchtadi, D Sulfit Dipermasalahkan dan Nitrit Dikurangi? Suara pembaruan, Senin 17 April Tanggal akses 2 Agustus Neves, F.M, Pereira, J.M., Zavareze, E.R., Dias, A.R.G., and Elias, M.C Expansion of rice flour treated with lactic acid and sodium bisulphate. LWT- Food Science and Technology 43: Parovuori, P., Antti, H., Pirkko, F., Karin Autio., dan Kaisa, P Oxidation of potato starch by hydrogen peroxide. Starch/Starke 47 : Peterson, L., Mitchell, J.R., Hill, S.E., and Blanshard, J.M.V Evidence for sulfite induced oxidative reductive depolymerisation of starch polysaccharides. Carbohydrate Research (292): Perkin, J.E Food allergies and Adverse Reactions. nd+adverse+reactions. Hal 135. Tanggak akses 17 Agustus 2013 Putri, W. D. R., Haryadi, Marseno, D. W., and Cahyanto, M. N Effect of biodegradation by Lactic Acid Bacteria on physical properties of cassava starch. International Food Research Journal 18(3): Rahman, M. S Handbook of Food Preservation. q-handbook+of+food+preservation. Hal 418. Tanggal akses 17 Agustus Rivera, M. M. S., Sua rez, F.J.L. G., Valle M. V., Meraz, F. G., and Pe rez, L.A. B Partial Characterization of Banana Starches Oxidized by Different Levels Of Sodium Hypochlorite. Carbohydrate Polymers, 62 :

4 Sangseethong, K., Termvejsayanon, N., dan Sriroth, K Characterization of physicochemical properties of hypochlorite and peroxide-oxidized cassava starches. Carbohydrate Polymers 82: Schmorak, M. L The chemical and physicochemical properties of wheat starch mildly oxidized with alkaline sodium hypochlorite. Journal Polymers Science: Part A 1: Setiawan, R Pengaruh ph dan Metabisulfit Terhadap Warna dan Bau Khas Pada Pembuatan Tepung Singkong. Thesis-S2. Fakultas Teknologi Pertanian, UGM. Sriburi, P., Hill, S. E., and Barclay, F Depolymerisation of Cassava Starch. Carbohydrate Polymers 38: Suparmo and Sri Naruki Pengaruh Pembatasan Jumlah Air Pencuci Selama Pembuatan Chip Ketela Terhadap Kualitas Tepung Singkong yang Dihasilkan. Proyek Penelitian Operasi Perawatan Fasilitas (OPF). Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian. Universitas Gadjah Mada. Yogyakarta Tavares, A. C. K. Zavareze, E., E. Zanatta, E.R.. Helbig, and Dias, A.R.G The effect of acid and oxidative modification on the expansion properties of rice flour with varying levels of amylose. LWT-Food Science and Technology 43: Valero, E., Varon, R., and Carmona, F. G Kinetic Study of the Effect of Metabisulfite on Polyphenol Oxidase. Journal Agricultural Food Chemistry 40: Valles-Pamies, B., Barclay, F., Hill, S.E., Mitchell, J.R., Peterson, L.A., and Blanshard, J.M.V The effect of low molecular weight additives on the viscosities of cassava starch. Carbohydrate Polymers 34 : Vanier, N.L., Zavareze, E. R., Pinto, V.Z., Klein, B., Botelho, F.T., Dias, A.R.G., and Elias, M.C Physicochemical, crystallinity, pasting and morphological properties of bean starch oxidised by different concentrations of sodium hypochlorite. Food Chemistry 131:

5 Wang, Y.J. and Wang, L Physicochemical properties of common and waxy corn starch oxidized by different level of sodium hypochlorite. Carbohydrate Polymers 52 : Witono, Y Peran Bioteknologi pada produk pangan yang thoyyib dari bahan local untuk ketahanan pangan nasional dalam:prosiding Seminar Nasional, Peran Bioteknologi bagi Kesejahteraan Umat, Yayasan Memajukan Bioteknologi Indonesia (YMBI) dengan Lembaga Pengkajian Pangan, Obat dan Kosmetika, Yogyakarta. Zaidul, I. S. M., Yamauchi, H., Kim, S. J., Hashimoto, N., and Noda, T RVA study of mixtures of wheat flour and potato starches with different phosphorus content. Food Chemistry 102 : Zhang, Y. R., Wang, X. L., Zhao, G. M., and Wang, Y. Z Preparation and properties of oxidized starch with high degree of oxidation. Carbohydrate Polymers 87:

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