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37 6. DAFTAR PUSTAKA AOAC. 1995. Official Methods of Analysis of Association of Official Analytical Chemist . AOAC International. Virginia USA. Apriyantono, A., D. Fardiaz., Ni Luh P., Sedarnawati., dan S. Budiyanto. 1989. Analisis Pangan. IPB Press. Bogor. Cahyadi, W. (2008). Analisis dan Aspek Kesehatan, Bahan Tambahan Pangan edisi kedua. Bumi Aksara. Jakarta. Chun, A.H.C., Joslin, R.S. and Martin, A.N. (1958). The Hydrophile-Lipophile Balance of Gums (Part one). Drug and Cosemetic Industry, 82 (2): 164-260. Glatter, O; D. Orthaber; A. Stradner, G. Scherf; M. Fanun; N. Garti; V. Clement; and M.E. Leser. (2001). Sugar-Ester Nonionic Microemulsion: Structural Characterization. Journal of Colloid and Interface Science 241 : 215-225. Hassenhuettl, G. L., Hartel, R. W. 2008. Food Emulsifiers and Their Application Second Edition. Springer Science Businness Media LLC. New York Hagenmeier, R. 1973. Aqueous Processing of Fresh Coconut for recovery of Oil and Coconut Skim Milk. Journal of Food Science 38: 516-520 Imeson, A. 2010. Food Stabilisers, Thickeners and Gelling Agents. Blackwell Publishing Ltd. British Kailaku, S. I., Hidayat, T., dan Setiabudy, D. A. 2012. Pengaruh Kondisi Homogenisasi Terhadap Karakteristik Fisik dan Mutu Santan Selama Penyimpanan. Jurnal Littri 18 (1): 31-39. Ketaren S. 2005. Pengantar Teknologi Minyak dan Lemak. UI-Press. Jakarta Lennersten M. and Lingnert . (2). Influence of wavelength and packaging material on lipid oxidation and colour changes in low-fat mayonnaise. Lebensmittel- Wissenschaft und-Technologie, 33: 253260.
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Page 1: 6. DAFTAR PUSTAKA - repository.unika.ac.idrepository.unika.ac.id/1109/7/09.70.0085 Sendy Soegiarto Sutanto DAFTAR PUSTAKA.pdfDAFTAR PUSTAKA . AOAC. 1995. ... Ketaren S. 2005. Pengantar

37

6. DAFTAR PUSTAKA

AOAC. 1995. Official Methods of Analysis of Association of Official Analytical Chemist.

AOAC International. Virginia USA.

Apriyantono, A., D. Fardiaz., Ni Luh P., Sedarnawati., dan S. Budiyanto. 1989. Analisis

Pangan. IPB Press. Bogor.

Cahyadi, W. (2008). Analisis dan Aspek Kesehatan, Bahan Tambahan Pangan edisi kedua.

Bumi Aksara. Jakarta.

Chun, A.H.C., Joslin, R.S. and Martin, A.N. (1958). The Hydrophile-Lipophile Balance of

Gums (Part one). Drug and Cosemetic Industry, 82 (2): 164-260.

Glatter, O; D. Orthaber; A. Stradner, G. Scherf; M. Fanun; N. Garti; V. Clement; and M.E.

Leser. (2001). Sugar-Ester Nonionic Microemulsion: Structural Characterization.

Journal of Colloid and Interface Science 241 : 215-225.

Hassenhuettl, G. L., Hartel, R. W. 2008. Food Emulsifiers and Their Application Second

Edition. Springer Science Businness Media LLC. New York

Hagenmeier, R. 1973. Aqueous Processing of Fresh Coconut for recovery of Oil and

Coconut Skim Milk. Journal of Food Science 38: 516-520

Imeson, A. 2010. Food Stabilisers, Thickeners and Gelling Agents. Blackwell Publishing

Ltd. British

Kailaku, S. I., Hidayat, T., dan Setiabudy, D. A. 2012. Pengaruh Kondisi Homogenisasi

Terhadap Karakteristik Fisik dan Mutu Santan Selama Penyimpanan. Jurnal Littri

18 (1): 31-39.

Ketaren S. 2005. Pengantar Teknologi Minyak dan Lemak. UI-Press. Jakarta

Lennersten M. and Lingnert . (2 ). Influence of wavelength and packaging material

on lipid oxidation and colour changes in low-fat mayonnaise. Lebensmittel-

Wissenschaft und-Technologie, 33: 253–260.

Page 2: 6. DAFTAR PUSTAKA - repository.unika.ac.idrepository.unika.ac.id/1109/7/09.70.0085 Sendy Soegiarto Sutanto DAFTAR PUSTAKA.pdfDAFTAR PUSTAKA . AOAC. 1995. ... Ketaren S. 2005. Pengantar

38

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Horwood. England.

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Emulsification Mechanisms Using a High Pressure Jet. Journal of Food

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Edition. CRC Press. Florida

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Particles and Surfactants. The University of Birmingham. Birmingham

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edition. S. K. Jain for CBS

Publisher & Distributors. New Delhi, India.

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Destabilization of Coconut Milk Emulsions. Journal of Food Engineering. 97:

341-347

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Pasteurisasi Santan dan Pengaruhnya Terhadap Mutu Santan yang Dihasilkan.

Jurnal Pascapanen 6(1) : 34-42

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Tadros, T. F. (2009). Emulsion Science and Technology. WILEY-VCH Verlag GmbH &

Co. Weinhem

Tangsuphoom, N. and J.N. Coupland. 2009. Effect of Thermal Treatments on The

Properties of Coconut Milk Emulsions Prepared with Surface-Active Stabilizers.

Food Hydrocolloids. 23: 1972-1800

______________________________. 2008. Effect of pH and Ionic Strength on The

Properties of Coconut Milk Emulsions. Journal of Food Science. 73 (6): 247-280

______________________________. 2005. Effect of Heating and Homogenization on The

Stability of Coconut Milk Emulsions. Journal of Food Science. 70(8): 466-470

Tipvarakarnkoon, T. 2009. Material Science Properties of Coconut Milk, Cheese, and

Emulsion. Technology University of Berlin. Berlin

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and Scientist. Prentice Hall int inc. New Jersey.

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Alternative Surfactants in Microencapsulation of Proteins by The Solvent

Evaporation Method. AAPS PharmSci. 5 (2): 1-9.


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