38

DAFTAR PUSTAKA

Adnan,M., 1984. Kimia dan Teknologi Susu. Edisi Kedua. Andi Offset. Yogyakarta.

Adulyatham, P. and Owusu-Apenten, R. 2005. Stabilization and partial purification of a protease from ginger rhizome (Zingiber officinale Roscoe). Journal of Food Science 70: 231-234.

Baas,J.E. Enzyme. Their Application and Biochemical Characterization. Surfactant Science. Series. Library of Conggress Cataloging in Publication Data; 1990.

Bailey,J.E dan D.F Ollis. Biochemical Engineering Fundamental. 2nd Edition, Mc Graw-Hill Book Company, New York; 1988.

Bennion, M. 1980 The Science of Food. Jhon Willey and Sons.NewYork

Bergmeyer,H.V, dan M. Grassl. Methods of Enzymatic Analysis. Vol II. Verleg chemi. Weinhein.; 1983. Boelens, M. H and Boelens, H., (1997), Dfferences in chemical and sensory properties of orange flower and rose oil obtained from hydrodistillation and fromsupercritical CO

2 Extraction, perfumer &

Flavorist. 22. 31-35.

BPOM, 2004. Badan Pengawasan Obat dan Makanan. 2004. Peraturan Pemerintah RI No. 28: Tentang Keamanan, Mutu dan Gizi Pangan. Jakarta: BPOM Buckle, K. A., R. A. Edwards, G. H. Fleet and N. Wotton. 1992. Ilmu Pangan. Penerjemah H. Purnomo dan Adiono.Penerbit Universitas Indonesia. Jakarta. Campbell. 1999. Biologi Jilid 1 Edisi Kelima. Erlangga: Jakarta Caric, M. 1992.Processed Cheese.In Hui, Y. H. 1992, Encyclopedia of Food Science and Technology Vol. 3-A. Wiley Interscience Publication John Whiley andSon. New York. Darwis, A.A dan Sukara, E. Isolasi, Purifikasi, dan Karakterisasi Enzim. Depdikbib Dirjen Dikti. IPB; 1988. Davidson, V.L., and Sittman, D., B., 1999. Biochemistry 4th Edition. Lippincott Williams and Wilkins. Mississipi. 160 hal DEPKES RI Departemen Kesehatan Republik Indonesia. 2009. Profil Kesehatan Indonesia 2008. Jakarta: DEPKES RI.

Dessy Christina Sianturi.(2008). Isolasi Bakteri dan Uji Aktivitas Amilase Termofil Kasar dari Sumber Air Panas Penen Sibiru biru Sumatra

Utara.Tesis. Medan: Universitas Sumatra Utara

39

Dunn, m.J. 1989. Determination of total Protein Concentration . di dalam : Protein Purification Methods. Harris, E.L.V. dan S. Angal (eds.). IRL

Eckles, C.H, W.B Comb and H. Macy,.1951. Milk and Milk Product. Mc. Graw Hill Book Co. New York. Press, Oxford, England.

Eskin,N.A.M. 1990. Biochemistry of Food. Second Ed. Academic Press. Inc. New York.

Frankel FN. 1983. Recent Advances in the Chemistry of Rancidity of Fats.Northern Regional Research Center, Agric. Res. Service.Dept. Agric., Illinois.

Fellow, P. J. 1990.Food Processing Technology Principle and Practice. Ellis Horwood, New York. Fogle,D.R.,Plimpton,R.F., Ockerman, R.O., Back, I.J.and Pearson, T.1982

Tenderizing of beef effect of enzyme level and cooking method.J.Food Sci.,47 (6), 1113–1117.

Forgaty,W.M dan Kelly. Development in Microbial Extracellular Enzyme. Di dalam: A. Wiseman (ed). Topics in Enzyme and Fermentation. Biotechnology. Vol III. John Willey and Sons Ltd, New York; 1979.

Forrest JC, Aberle ED, Hedrick HB, Judge MD, Merkel RA. 1975. Principles of Meat Science. W.H Freeman and Company, San Francisco. Gaman. M. 1992. Ilmu Pangan, Penghantar Ilmu Pangan, Nutrisi dan Mikrobiologi. Edisi II. Yogyakarta: Gadjah Mada University Press. Gaman, P. M. dan Sherington.1994. Ilmu Pangan Nutrisi dan Mikrobiologi. Diterjemahkan oleh M. Gardjito, S. Naruki, A. Murdiati, dan Sardjono. Gajah Mada University Press.Yogyakarta. Gessesse A. 2003.The Useof Nug Meal as a Low Cost Substrate for the Production o" Alkaline Protease by The Alkaliphilic Bacillus sp. AR- 009 and Some Properties of The Enzyme. Journal Bioresource Technology, 62, 59. Hames BD, Hooper NM. 2000. Biochemistry: The Instant Notess. 2nd edition.

Hongkong: Springger‐Verag.

Harjadi W. 1993. Ilmu Kimia Analitik Dasar. Jakarta: Gramedia. Hart H, Craine

LE, Hart DJ. 2003. Kimia Organik. Volume 11. Achmadi SS, penerjemah; Jakarta: Erlangga.

Hart Harold, Leslei E, Hart D. (2003), Organic Chemistry, A Short Course,Eleven Edition. Houghton Mifflin Company.

Irawadi T T. 1991.Kajian Hidrolisis Limbah Lignoselulosa dari Industri Pertanian.J.Tek. Ind. Pert.8 (3) : 124-134 Janson, J.C. and L. Ryden.1998.Protein purification.JohnWilley dan Sons Inc.

New York.

40

Joshi, N., K. Muthukumarappan and R. I. Dave. 2004. Effect of Calsium on Mikrostrukture and Meltability of part Skim Mozzarella Cheese. J. Dairy Sci.July 1, 2004; 87(7): 1975 - 1985. Judoamidjojo, R.M., A.D. Abdul, dan E.G. Sa'id. 1992. Biokonversi. Departemen

Pendidikan dan Kebudayaan, Direktorat Jenderal Pendidikan Tinggi Pusat Antar Universitas Pangan dan Gizi. IPB. Bogor. 147-152

Kato T, Yamagata Y, Arai T, Ichishima E, 1992. Purification of a new

extracellular 90-kDa serine protease with isoelectric point of 3.9 from Bacillus subtilk7 (natto) and elucidation of its distinct mode of action. Journal Bioscience, Biotechnology and Biochemistry, 56(7), (1992), 1166

Katzer, G. 1998.Cubeb Pepper (Piper cubebaL.).http://wwwang. kfunigraz.ac.at.Diakses tanggal 19 September 2003 Kartika, 1988. Penambahan Ekstrak Ampas Nanas Sebagai Medium

Campuran Pada Pembuatan Nata De Cashew. Balai Penelitian Tanaman Obat Dan Aromatik. NTT

Kinsman,D.M. 1994. Muscle Food Champan and Hall.New York.

Khopkar. 2002. Konsep Dasar Kimia Analitik. UI Press. Jakarta. Kumar C.G,.2002. Purification and characterization of a thermostable

alkaline protease from alkalophilic Bacillus pumilus. Journal Applied Microbiology, :;4, 13

Lampert, L.M.. 1975. Modern Dairy Product. Chemical Publisihing Company,

Inc., New York Lehninger L.A.(1982):Dasar-dasarBiokimiaJilid 2. Alih bahasa Thenawidjaja.M institut pertanian Bogor.Penerbit Erlangga Lehninger, Albert L.1992.Dasar-Dasar Biokimia Jilid 2.Jakarta : Erlangga Lehninger, A.L. 1997. Dasar-Dasar Biokimia, Jilid I. Diterjemahkan oleh Thenawidjaya. Jakarta: Erlangga Mahajan, R. T. dan Shamkant, B.B., 2010 Biological Aspects Of Proteolitic Enzymes: A Review , India J. Pharm., Research, 3(9), 2048-2068. Marsiati. H. 1995. Isolasi dan Karakterisasi Enzim Protease dari Jamur

Volvariella volvacea. Jurnal Matematika dan Sains Suplemen G. FMIPA. ITB Bandung.

Martin, D.W., P.A. Mayes and V.W Rodwel.1983. Harper's Review of

Biochemistry. Large Medical Publications. Singapura. Martin, G. & Pear, J. (1983). Behavior Modification. What it is and how to Do It (second ed). New jersey: prentice-hall, inc.

41

McKee, T., dan McKee, J.R. (2003). Biochemistry: The Molecular Basis Of Life. Edisi III. Boston: The McGraw-Hill. Hal. 68-71. Mehrnoush et al., 2011, Optimization Of The Conditions For Extraction Of Serine Protease From Kesinai Plant (streblus asper) Leaves Using Response Surface Methodology, j. mol., 2011, 16: 9245-9260. Mehrzad, J. Desroiser.C, Lauzon, Robitaille .G, and Zhao X. 2005. Zyrnogram

Technique for Proteolitik Assay. Journal Assay Dairy Science. 88:211- 222

Miller SA, Dykes DD, Polesky HF. A Simple Salting Out Procedure For Extracting DNA From Human Nucleated Cells. Nucl Acids Res; 1988; 16: 1215. Monsan dan Combess. Stabilization of Enzyme Activity. The Process of Biotech: 84 Europe . Online Publication Ltd. London; 1984. Montgomery. V. V., 1993. Structure-stability relationship in

proteins:Newapproaches to stabilizing enzymes. Journal Enzyme Microb.Technol., 6, 50-59

Moon, S.H. dan Parulekar, S.J., 1993, Some Observation on Protease Producing in Continuous Suspention Cultures of Bacillus firmus, Biotech, Bioeng, 41, 43 – 54.

Muchtadi, D., Palupi S. R dan Astawan, M. 1992. Enzim dalam Industri Pangan. PAU Pangan dan Gizi IPB. Bogor. Muchtadi TR dan Sugiono. 1992. Ilmu Pengetahuan Bahan Pangan.Bogor : PAU Pangan dan Gizi IPB. Naidu K.A.2003.Vitamin C in human health and disease is still a mystery, an

overview. Noutrition J. 2003; 2 : 7.

Naiola E dan Widhyastuti N, 2002. Semi Purifikasi dan Karakterisasi Enzim Protease Bacillus sp. Jurnal Mikrobiologi. Pusat Penelitian Biologi LIPI. Bogor

Nelson, D.L., and Cox, M.M., (2000), Lehninger Principles of Biochemistry, 3rd ed., Worth Publishers, New York, p. 366.

Nosoh Y, Sekiguchi T.1991. Protein Stability and Stabilization Through Protein Engineering.England: Ellis Horwood Limited. O’brien, R.T dan L.L.Campbell. Purification and Properties of A Proteolytic Enzyme From Bacillus Stearothermophillus. J.Archieves of Biochemistry and Biophysic; 1975. Ockerman HW. 1983. Chemistry of Meat Tissue. 10thed. Dept. of Animal Science. Ohio: The Ohio State University and the Ohio Agricultural

42

Palmer, T 1991. Understanding Enzyme 3rd edition. Ellis Horwood Limited. New York Pelezar, M, Reid, R. J and Chan, E. 1991. Microbiology 4th ed. Mc Grow Hill

Book Co. New York. Poedjadi, A. Dasar-Dasar Biokimia . Universitas Indonesia; 1988. Poedjiadi, Anna dan Suprianti, Titin. 2005. Dasar-Dasar Biokimia. Universitas Indonesia: Jakarta. Purves, w.k ., et al. 2003. Life: The Science Of Biology, edisi 6. Usa: Sinauer Associates, inc., w.h freeman and Co. Puspita A, 2005. Determination of Optimum Condition of Papain Enzyme

from Papaya var Java (Carica papaya). International Journal Chemistry. 5(2):147-151

Rahayu, K. 1990. Isolasi dan Pengujian Aktivitas Enzim. PAU PAngan dan

Gizi. Penerbit UGM Press. Yogyakarta. Hal.59 Rahman, A. (1992), Teknologi Fermentasi Industrial. Bogor : ARCAN. Rivai, Harrizul. 1995. Asas Pemeriksaan Kimia. Jakarta: UI-Press. Rochima E. 2009. Pemurnian dan Karakterisasi Protein Deasitilase

Termostabil dari Bacillus papandayan Asal Kawah Kamojang Jawa Barat. Fakultas Perikanan dan Ilmu Kelautan Universitas Padjadjaran. Jatinangor, Bandung

Rosliana Pakpahan. (2009). Isolasi Bakteri dan Uji Aktivitas Protease Termofilik dari Sumber Air Panas Sipoholon Tapanuli Utara Sumatra Utara. Tesis. Medan: Universitas Sumatra Utara.

Setter,K.O.,(1996), Exstremophiles and Their Adaptation to Hot Environments, Minireview,F Shakeel-Ur-Rehman., N. Y. Farkye and B. Yim. 2003. Use of Dry Milk Protein Concentrate in Pizza Cheese Manufactured by Culture or Direct Acidification. J. Dairy Sci. 86(12): 3841 – 3848.Hall Inc. englewooddiffts. New Jersey. Sinclair, R.D., Ryan T.J. 2007. Proteolytic enzymes in wound healing : the role of enzymatic debridement. Aust. J Derm 35 (1) : 35 – 41.

Sorensen, H., S. Sorensen, C. Bjergegaard, and S. Michelson. 1999. Chromatography and Capillary Electrophoresis in Food Analysis. The Royal Society of Chemistry. Cambridge

Sudarmadji, S. 1989. Analisa Bahan Makanan dan Pertanian. Yogyakarta :

Liberti

Suhartono MT . 1992. Protease. Bogor. Debdikbud. Dikti. PAU. IPB

43

Suhartono, M.T. Pengantar Biokimia. PAU Bioteknologi dan Lembaga Sumber Daya Informasi IPB, Bogor; 1988.

Suhartono.1989. Enzim dan Bioteknologi. PAU Bioteknologi. IPB. Bogor. hal 147-150

Suhartono, M.T. (1991). Protease. Bogor: PAU Bioteknologi IPB.

Sukarno, K. Takahashi, M. Hatano, D. Sakurai. Proteinase from the Liver of Neon Flying Squid: Purification and Properties. Bull. Fac. Hokkaido University; 1995.

Sumitro, S.B. 1996. Kursus Teknik-teknik Dasar Analisis Protein dan DNA. Jurnal Biologi. Fakultas MIPA. Universitas Brawijaya. Malang

Sumono A, Wulan ASD. 2008. The use of bay leave (Eugenia polyanthawight) in dentistry. Dental Journal41 (3): 147-150. Susanto, T., dan Yunianta. 1987. Teknologi Bahan Makanan. Jurusan Teknologi Pertanian.Fakultas Pertanian. Universitas Brawijaya. Susilowati, D.N., Rosminik, Rasti.S., R.D.M.Simanungkalit dan Lukman.G.2003.

Koleksi dan Preservasi Mikroba Penyubur Tanah dan Perombak Bahan Organik. http://indobiogen.or.id/terbitan/prosding. Diakses tanggal 6 September 2009

Sutrisno. 2006. Isolasi dan Karakterisasi Ekstrak Kasar Enzim Xilanase dari

Avergilus niger. BSS 265 (1): 1-6 Swatland, H. J. 1984. Structure and Development Of Meat Animals Prentice. Tranggono dan Sutardi, 1990. Biokimia, Teknologi Pasca Panen dan Gizi. PAU Pangan dan Gizi Universitas Gajah Mada, Yogyakarta. Thompson,E.H., Wolf, I.D.AndAllen,C.E. 1973 Ginger rhizome : A new source of proteolytic enzyme, J. Food Sci. 38 (2), 625-655. Trenggono dan Sutardi. 1990. Biokimia dan Teknik Pasca Panen. PAU Pangan dan Gizi.UGM.Yogyakarta. Tunick, M. H., E. L. Malin, P. W. Smith, J. J. Shieh, B. C. Sullivan, K. L. Mackey and V.H. Holsinger. 1993. Proteolysis and Rheology of Low Fat and Full Fat Mozzarella Cheeses Prepared from Homogenized Milk. J. Dairy Sci. 76:3621–3628. Wang, S.L., T.Y. Lin, Y. H. Yen, H. F. Liaoc, Y. J. Chen. 2006. Bioconversion of

Shellfish Protein Wastes for The Production of Bacillus subtilis W-118 Protease. Carbohydrate Research.

Ward OP. 1983. Proteinases. Di dalam Fogarty MW, editor. Microbial and Enzyme Technology. New York: Applied Science Publishing. hlm. 251- 305.

44

Whitaker, J.R.1994. Principle of Enzymology For The Food Sciences. Marcel Dekker, Inc. New York Winarno, F.G. 1995. Enzim Pangan. PT Gramedia Pustaka Utama. Jakarta

Wilson K. 1994. Protein and enzyme techniques In Practical Biochemistry,

(ed. Wilson K and Walker JM), Cambridge University Press. p.161‐226.

Winarno, F.G., 1983, Pengantar Teknologi Pangan, PT Gramedia, Jakarta. Winarno, F.G., Boediman, A.F.S., (1986),Limbah Hasil Pertanian, Kantor Menteri Muda Urusan Produksi Pangan Winarno, F.G., 1992. Kimia Pangan dan Gizi. Gramedia Pustaka Tama. Jakarta. Worthington, 1992, Nutrition Throughout The Life Cycle, Fourth Edtion, McGraw Hill International editions Yandri A.S., Dian Herwari, S. dan Tali Suhartati, M.S. 2007. Peningkatan

Kestabilan Enzim Protease dari Bakteri Isolat Lokal Dengan Modifikasl Kimia. Jurnail Sains dan Teknologi, 11 (2), 1-31. Universitas Lampung. Lampung.