DAFTAR PUSTAKA. Almatsier, S., Prinsip Dasar Ilmu Gizi. Gramedia Pustaka Utama. Jakarta

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1 DAFTAR PUSTAKA Adejumo, A.L., Aderibigbe, A.F., dan Layokun, S.K., Cassava Starch: Production, Physicochemical Properties and Hydrolysation- A Review. Advances in Food and Energy Security 2 : 8-17 Almatsier, S., Prinsip Dasar Ilmu Gizi. Gramedia Pustaka Utama. Jakarta Altay, F. dan Gunasekaran, S Influence of drying temperature, water content, and heating rate on gelatinization of corn starches. Journal of Agricultural and Food Chemistry 54 : Anonim, Food Starch Modified. Title 21, Chapter 1 in Food additives permitted for direct addition to food for human consumption: Washington DC. Anonim a Mengenal Hidrogen peroksida. Diunduh pada tanggal 19 Januari Anonim b Ultraviolet and Human Health. Diunduh pada tanggal 19 Januari Anonim c Asam Laktat dan Uji Kadarnya. Diunduh pada 3 Maret 2014 Anonim. Carbohydrates Diunduh pada 2 Maret 2014 BeMiller, J., dan Whistler, R Starch : Chemistry and Technology. Elsevier Inc. New York. Bertolini, A.C., Mestres, C., dan Colonna, P Rheological properties of acidified and UV-irradiated starch. Starch/ Starke 52: Bertolini, A.C., Mestres, C., Colonna, P., dan Raffi, J a. Free radical formation in UV-and gamma-irradiated cassava starch. Carbohydrate Polymers 44 :

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4 Kuakpetoon, D., dan Wang, Y.J Structural characteristics and physicochemical properties of oxidized corn starches varying in amylose content. Carbohydrate Research 341: Liu, D., Wu, Q., Chen, H., dan Chang, P.R., Transitional properties of starch colloid with particle size reduction from micro to nanometer. Journal of Colloid and Interface Science 339: Lorlowhakarn, K. dan Naivikul, O Modification of rice flour by UV irradiation to improve rice noodle quality. Proceeding The 3 rd Conference of Starch Technology. Lukasiewicz, M., Bednarz, S., Ptaszek, A., Gerlich, I., Bednarz, A., Bogdal, D., dan Achremowich, B Microwave assisted oxidative degradation of starch - estimation of degree of oxidation of the modified biopolymer. 11 th International Electronic Conference on Synthetic Organic Chemistry (ECSOC-11), 1-30 November. Masschelein, W.J Ultraviolet Light in Water and Waste Water Sanitation. Lewis Publisher USA is an imprint CRC Press LLC. McCready, R.M Starch and Dextrin. In Method in Food Analysis (M.A Joslyn, ed). Academic Press, New York. Dalam : Muchtadi, T.R. Purwiyatno, dan Basuki, A Teknologi Pemasakan Ekstrusi. IPB. Bogor Meyer, L.H Food Chemistry. Westport Connecticut : The AVI Publishing Company Inc. Montgomery, D.C Design and Analysis of Experiment, 2 nd ed. John Wiley and Sons. New York. Nuryanti dan Salimy, D.H., Metode Permukaan Respon dan Aplikasinya pada Optimasi Eksperimen Kimia. Risalah Lokakarya Komputasi dalam Sains dan Teknologi Nuklir ( ). Nwokocha, L.M., Aviara, N.A., Senan, C., dan Williams, P.A A comparative study of some properties of cassava (Manihot esculenta, Crantz) and cocoyam (Colocasia esculenta, Linn) starches. Carbohydrate Polymers Palupi, N.W., Pengaruh Konsentrasi Hidrogen Peroksida dan Lama Penyinaran UV-C Terhadap Tingkat Oksidasi dan Pengembangan Pati Kasava pada Proses Pemanggangan. Thesis. Program Pascasarjana UGM. Yogyakarta 94

5 Parovuori, P., Hamunen, A., Forssell, P., Autio, K. dan Poutanen, K Oxidation of potato starch by hydrogen peroxide. Starch/Starke. 47 : Parovuori, P., Antti, H., Pirkko, F., Karin Autio., dan Kaisa, P Oxidation of potato starch by hydrogen peroxide. Starch/Starke 47 : Plata-Oviedo, M. dan Camargo, C Effect of acid treatments and drying processes on physicho-chemical functional properties of cassava starch. Journal of the Science of Food and Agriculture 77: Priadi, G., Pengaruh Oksidasi Hancuran Kasava Asam dengan Hidrogen Peroksida dan Katalisis UV-C dalam Tumbler terhadap Baking Expansion. Thesis. Program Pascasarjana UGM. Yogyakarta Pudjihastuti, I Pengembangan proses inovatif kombinasi reaksi hidrolisis asam dan reaksi photokimia UV untuk produksi pati termodifikasi dari tapioka. Thesis. Program Pascasarjana Universitas Diponegoro. Semarang. Radley, J.A., Starch Production Technology. Applied Science Publishers Ltd. London. Rivera, M.M.S., Suarez, F.J.L.G., del Valle, V.M., Meraz, F.G., dan Perez, L.A.B Partial characterization of banana starchesoxidized by different levels of sodium hypochlorite. Carbohydrate Polymers 62: Sajilata, M.G. dan R.S. Singhal Specialty starches for snack food. Carbohydrate Polymers 59 : Sangseethong, K., Termvejsayanon, N., dan Sriroth, K Characterization of physicochemical properties of hypochlorite and peroxide-oxidized cassava starches. Carbohydrate Polymers 82: Saputro, A.D Irradiasi UV-A pada pati kasava dalam asam laktat untuk meningkatkan baking expansion. Thesis. Program Pascasarjana UGM. Yogyakarta. Satmalawati, MM. E. M Karekteristik tapioka hasil oksidasi dengan variasi kandungan ozon terlarut dan konsentrasi slurry pati. Thesis. Pascasarjana UGM. Yogyakarta. Shipman, L In Whistler, R.L., dan Paschall, E.F., Manufacture of Tapioca, Arrowroot, and Sago Starches, Starch: Chemistry and Technology; Academic Press. New York and London. 95

6 Smith, R. J In R. L. Whistler, & E. F. Paschall (Eds.), Production and used of hypochlorite oxidized starches (Vol. II) (pp ). Starch chemistry and Technology, New York: Academic Press. Stephen, M.A Food Polysaccharides and Their Applications. Mercell Dekker, Inc. South Africa. Suprapti, M.L., Tepung Tapioka, Pembuatan dan Pemanfaatannya. Penerbit Kanisius. Yogyakarta. Tavares, A.C.K. Zavareze, E., E. Zanatta, E.R.. Helbig, dan 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 : Tolvanen, A. dan Sorokin Kinetics of starch oxidation using hydrogen peroxide as an environmentally friendly oxidant and an iron complex as catalyst. Chemical Engineering Journal 154: Vatanasuchart, N., Naivikul, O., Charoenrein, S., dan Sriroth, K Molecular properties of cassava starch modified with different UV irradiations to enhance baking expansion. Carbohydrate Polymers 61: Wang, Y.J. dan Wang, L Physicochemical properties of common and waxy corn starch oxidized by different level of sodium hypochlorite. Carbohydrate Polymers 52 : Whistler, R.L., dan Paschall, E.F., Starch: Chemistry and Technology. Academic Press. New York and London. Zavareze, E.D.R., Tavares, A.C.K., Elton Z., Elizabete H., dan Alvaro, R.G.D The Effects of Acids and Oxidative Modification on The Expansion Properties of Rice Flour with Varying Levels of Amylose. LWT Food Science and Technology 93 :