DAFTAR PUSTAKA. Brereton, R.G., Chemometrics: Data Analysis for The Laboratory and Chemical Plant. John Wiley & Sons, Chichester, pp

Transkripsi

1 DAFTAR PUSTAKA Ali, M. E., Hashim, U., Mustafa, S., Che Man, Y. B., and Islam, Kh. N. (2012). Gold Nanoparticle Sensor for the Visual Detection of Pork Adulteration in Meatball formulation. Journal of Nanomaterials. Volume 2012, Article ID (7). Anggara, A.W., dan Sudarmadji. (2008). Modul G-2: Pengendalian Hama Tikus Terpadu (PHTT), Pelatihan TOT SL-PTT Padi Nasional. Balai Besar Penelitian Tanaman Padi. Badan Penelitian dan Pengembangan Pertanian. Dasa Prima. Apriyantono, A. (2001). Sistem Sertifikasi Halal di Indonesia. Seminar Pangan, Teknologi Pangan dan Gizi, Fakultas teknologi Pertanian, IPB. Asensio, L., González, I., García, T. and Martín, R. (2008). Determination of food authenticity by enzyme-linked immunosorbent assay (ELISA). Food Control, 19(1), 1 8. Brereton, R.G., Chemometrics: Data Analysis for The Laboratory and Chemical Plant. John Wiley & Sons, Chichester, pp Che Man, Y.B., Gan, H.L., Nor Aini, I., Nazimah, S. A.H., dan Tan, C. P.. (2005). Detection of Lard Adulteration in RBD Palm Olein Using an Electronic Nose. Food chemistry. 90: Che Man, Y.B., Rohman A., dan Mansor, T.S.T. (2011). Differentiation of lard from edible oils by means of Fourier transform infrared spectroscopy and chemometrics. Journal of the American Oil Chemists Society. 74: Che Man, Y.B., Syahariza, Z.A., dan Rohman, A. (2010). Chapter 1. Fourier Transform Infrared (FTIR) Spectroscopy: Development, Technique, and Application in the Analysis of Fats and Olis, in Fourier Transform 39

2 Spectroscopy edited by Oliver J Ress, New York, Nova Science Publisher: Djatmiko, B. dan P., Wijaya. (1973). Lemak dan Minyak I. Bogor: Jurusan TIP Institusi Pertanian Bogor. Fessenden, R. J., dan Fessenden, J. S. (1986). Organic Chemistry, Third Edition. Wadsworth, Inc., Belmont, California Massachuset, USA. Fibriana, F., Widianti, T., Retnoningsih, A., dan Susanti. (2012). Deteksi Daging Babi Pada Produk Bakso di Pusat Kota Salatiga Menggunakan Teknik Polymerase Chain Reaction. Biosaintifika. 4 (2). Gaman, P. M., dan K. B. Sherrington. (1994). Pengantar Ilmu Pangan, Nutrisi, dan Mikrobiologi. (Gardjito, Naruki, Murdiati, Sardjono, penerjemah). Yogyakarta: Gadjah Mada University Press. Guntarti, A., Martono, S., Yuswanto, A., and Rohman, A. (2015). FTIR Spectroscopy in Combination with Chemometrics for Analysis of Wild Boar Meat in Meatball Formulation. Asian Journal of Biochemistry. 10 (4): Herlina, N., dan Ginting, S.H.M. (2002). Lemak dan Minyak. Sumatra Utara: Universitas Sumatra Utara. Hermanto, S., Muawanah, A., dan Harahap, R. (2008). Profil dan Karakteristik Lemak Hewani (Ayam, Sapi dan Babi) Hasil Analisa FTIR dan GCMS. Valensi, 1 (3): Jaminan Produk Halal yang selanjutnya disingkat JPH adalah kepastian hukum terhadap kehalalan suatu Produk yang dibuktikan dengan Sertifikat Halal (Undang-undang Repubil Indonesia Nomor 33 Tahun 2014 Tentang Jaminan Produk Halal) 40

3 Jaswir, I., Mirghani, M.E.S., Hassan, T.H., and Said, M.Z. (2003). Determination of lard in mixture of body fats of mutton and cow by Fourier transform infrared spectroscopy. Journal of Oleo Science. 52: Ketaren, S. (1986). Minyak dan Lemak Pangan. Jakarta: Penerbit Universitas Indonesia Press. Khopkar, S. M. (1990). Konsep Dasar Kimia Analisis. Jakarta: Universitas Indonesia (UI-Press) Miller and Miller. (2005).Statistics and Chemometrics for AnalyticalChemistry Fifth edition. Harlow: Pearson Education. Mohamad, K., Olsson, M., Andersson, G., Purwantara, B., van Tol, H.T.A., Rodriguez-Martinez, H., Colenbrander, B., dan Lenstra, J.A. (2012). The Origin of Indonesian Cattle and Conservation Genetics of the Bali Cattle Breed. Reproduction in domestic animals (1990), 47: Murakani, O., Kirana, V.L.T., Priyono, J., dan Tristiani, H. (1992). Tikus Sawah. Laporan Akhir Kerjasama Indonesia Jepang bidang perlindungan tanaman pangan (ATA 162). Jakarta: Direktorat Bina Perlindungan Tanaman. Nugroho, Cipto., Idris dan Widjanarko, Teguh, R.D. (2009). Bioteknologi Tikus Sawah sebagai Pengetahuan Dasar dalam Tindakan Pengendalian. Sulawei Tenggara: Balai Pengkajian Teknologi Pertanian. Nurjuliana, M., Che Man, Y. B., Mat Hashim and Mohamad AKS. (2011). Rapid identification of pork for halal authentication using the electronic nose and gas chromatography mass spectrometer with headspace analyser. Meat Science. 88: Pavia, D.L., Lampman, G.M., and Kriz-jr. G.S. (2001). Introdoction to Spectroscopy: A Guide for Students of Organic Chemistry, 3th Edition, London: Thomson Learning Inc. 41

4 Payne, J.C.M., Francis, C.M., dan Phillipps, K., (1985). A field guide to themammals of Borneo. The Sabah Society, Kota Kinabalu, Malaysia. Perez-Palacios, T., Ruiz, J., Martin, D., Muriel, E., dan Antequera, T., Comparison of different methods for total lipid quantification in meat and meat products. Food Chemistry, 110: Rahmania, H. (2014). Analisis Daging Tikus dalam Bakso Sapi Menggunakan Metode Spektroskopi Inframerah yang Dikombinasikan dengan Kemometrika [Skripsi]. Yogyakarta: Universitas Gadja Mada Rakesh, P., Charmi, P., dan S.K. Rajesh. (2014). Quantitative Analytical applications of FTIR Spectroscopy in Pharmaceutical and Allied Areas. J. Adv. Pharm. Edu. & Res. 4 (2): Ratnasari, A, Indah. 2015, Analisis Kandungan Lemak Anjing dalam Bakso Yang Beredar di Pasar Wage Purwokerto Menggunakan Fourier Transfrom Infrared (FTIR) Yang Dikombinasi Dengan Kemometrik Sebagai Autentifikasi Halal [skripsi], Purwokerto, Fakultas Farmasi, Universitas Muhammadiyah Purwokerto. Rohman, A. (2011). Analysis of Food Ingredients for Practice Approach. Yogyakarta: Pustaka Pelajar. Rohman, A. (2012). Application of FTIR Spectroscopy for Quality Control in Pharmaceutical Products: A Review. Indonesian Journal of Pharmacy. 23(1): 1 8. Rohman, A. (2014). Spektroskopi Inframerah dan Kemometrika untuk Analisis Farmasi. Yogyakarta: Pustaka Pelajar. Rohman, A. (2014). Spektroskopi Inframerah dan Kemometrik Untuk Analisis Farmasi. Yogyakarta: Pustaka Pelajar Rohman, A. and Y.B.C. Man, (2012). Analysis of pig derivatives for halal authentication studies. Food Rev. Int., 28:

5 Rohman, A., Gupitasari, I., Purwanto, Triyana, K., Rosman, A. S., Ahmad, and Yusof, F, M. (2014). Quantification of Lard in the Mixture with Olive Oil in Cream Cosmetics Based on FTIR Spectra and Chemometrics for Halal Authentication. Jurnal Teknologi.69(1): Rohman, A., Kuwat, T., Retno, S., Sismindari, Yuny, E. and Tridjoko, W. (2012). Fourier Transform Infrared Spectroscopy applied for rapid analysis of lard in palm oil. International Food Research Journal. 19 (3): Rohman,A dan Che Man., FTIR Spectroscopic Combined With Chemometrics For Analysis Lard In The Mixtures With Body Fats Of Lamb, cow, And Chicken. International Food Research Journal 17: Sudarmadji, S., Bambang, H., dan Suhardi. (1989). Analisa Bahan Makanan dan Pertanian.Yogyakarta: Liberty Yogyakarta. Suparman, Rahayu, W. S., Sundhani, E., Saputri, S. D. (2015). The use of Fourier Transform Infrared Spectroscopy (FTIR) and Gas Chromatography Mass Spectroscopy (GCMS) for Halal Authentication in Imported Chocolate with Various Variants. J.Food Pharm.Sci. 2: 6-11 Suseno, E.J., dan Firdausi, S.K. (2008). Rancang Bangun Spektroskopi FTIR (Fourier Transform Infrared) untuk Penentuan Kualitas Susu Sapi. Berkala Fisika. 11 (1): Syahariza, Z.A., Che Man, Y.B., Selamat, J., dan Bakar, J., Detection of lard alduteration in cake formulation by Fourier transform infrared (FTIR) spectroscopy. Food Chemistry, 92: Tahid. (1994). Spektroskopi Inframerah, transformasi Fourier No II Tahun VIII. Bandung: Warta Kimia Analisis. Vlachos, N., Skopelitis, Y., Psaroudaki, M., Konstantinidou, V., Chatzilazarou, A., and Tegou, E. (2006). Applications of Fourier Transform Infrared 43

6 Spectroscopy to Edible Oils. Analytica Chimica Acta (2006) Waskitho, Dri, 2015, Analisis Lemak Babi Dalam Formula Lipstik Secara Spektrofotometri Inframerah dan Kalibrasi Multifariat [tesis], Yogyakarta, Fakultas Farmasi, Universitas Gajah Mada. Widyasari, I.Y., Sudjadi and Rohman, A. (2015). Detection of Rat Meat Adulteration in Meat Ball Formulations Employing Real Time PCR. Asian Journal of Animal Sciences. 9 (6): Winarno, F. G., Fariaz, S., dan Fardiaz, D. (1980). Pengantar Teknologi Pangan. Jakarta: Gramedia Pustaka Utama. Winarno. F. G. (1992). Kimia Pangan dan Gizi. Jakarta: Gramedia Pustaka Utama. 44