Perbandingan Biaya Produk HASIL DAN PEMBAHASAN
55
DAFTAR PUSTAKA
1. [ADA] American Dietetic Association. 2007. Use of Nutritive and
Nonnutritive Sweeteners. 2007 http:www.eatrightorgcpsredxchgSID-5303F
2. [Anonim]. 2001. Sucralose - Technological Justification. [24 Januari 2001] http:www.food.gov.ukmultimediapdfssucraconsult2.pdf
3. [Anonim]. 2006. Carbohydrates and Sugars. [November 2006] http:ific.orgnutritionsugarsindex.cfm
4. [Anomim]. 2007. Sucralose.D-et.
http:www.d-et.comengsukralose.asp [27 Februari 2007]. 5. Astawan M. 2006. Sorbitol Pemanis Yang Aman. Gaya Hidup Sehat 354:
14-15. 6. Baldwin A. 2006. Important Physical, Chemical and Functional Properties of
Milk Powder. Di dalam Milk Powder Packing and Blending Handbook. Desember 2005. New Zealand.
7. [BPOM] Badan Pengawas Obat dan Makanan. 2004. Peraturan Tehnis Penggunaan Bahan Tambahan Pangan Pemanis Buatan Dalam Produk
Pangan. Jakarta. BPOM RI. 8. Brandt L. 1996. The Creation and Use of Vanilla. Virgo Publishing 2007
http:www.vpico.comarticlemanager 9. [BSN] Badan Standarisasi Nasional. 1999. Susu Bubuk. SNI 01-2970-1999
10. [BSN] Badan Standarisasi Nasional. 2004. Bahan Tambahan Pangan
Pemanis Buatan - Persyaratan Penggunaan Dalam Produk Pangan. SNI 01-6993-2004.
11. Bylund G et al. 2003. Dairy Processing Handbook. Sweeden: Tetra Pak Processing System AB.
12. Cahyadi W. 2006. Analisis dan Aspek Kesehatan Bahan Tambahan Pangan. Jakarta: PT Bumi Aksara.
13. [CCC] Calorie Control Council. 2006a. Sweet Choices.Question Answers about Sweeteners in Low-Calorie Foods and Beverages. 2006
http:www.caloriecontrol.org. [1 Februari 2007]. 14. [CCC] Calorie Control Council. 2006b. Sucralose.
http:www.sucralose.orgresearch.html. [Februari 2007].
56 15. [CDC] Centers for Disease Control and Prevention. 2007.Overweight and
Obesity. http:www.cdc.govnccdphpdnpaobesity. [2 Agustus 2007]. 16. Early R. 1998. Milk Concentrates and milk powder. Di dalam: The
Technology of Dairy Products. Blackie Academic Professional. Hlm 228-300
17. [Fonterra] 2006. Product Bulletin Whey Protein Concentrate 322. New Zealand.
18. [Fonterra] 2007. Technical Bulletin Whey Powder Process Flow Diagram. . New Zealand.
19. French S. 2006. Divergent Sweetener Attitudes Highlight Emerging Opportunities.
http:www.vpico.comarticlemanager. [3 Juni 2006].
20. Frontier. 2007. Quality Products for Natural Living.Frontier Natural Products Co-op.
http:www.frontiercoop.cornlearnsfeaturesvanilla4.html
21. Goldsmith LA, Merkel CM. 2001. Sucralose.Di dalam: Alternative Sweeteners. Ed ke- 3.New York.Marcel Dekker. Htm 185-207.
22. Hadiwiyoto S. 1994. Teori dan Prosedur Pengujian Mutu Susu dan Hasil Olahannya. Yogyakarta: Liberty
23. [IDF] International Diabetes Federation. 2004. Fight Obesity Prevent Diabetes.
http:www.idf.orghomeindex.cfm. [14 Nopember 2004]. 24. [IDF] International Diabetes Federation. 2006. Diabetes Epidemic Out of
Control. http:www.idf.orghomeindex.cfm. [4 Desember 2006]
25. IFF 2007. Consumer Trends. All about Vanilla: The World’s Most Popular
Flavor. International Flavors Fragrances. 2007. http:www.iff.comInternet.nsf
26. [IFIC] International Food Information Council.2006. Overweight, Obesity Weight Management.
http:ific.orgnutritionobesityindex.cfm. [26 Februari 2007].
27. Mattjik A.A, Sumertajaya I.M. 2002. Perancangan Percobaan dengan Aplikasi SAS dan Minitab. Ed ke-2. Bogor: IPB Press
28. McNeil.2006. Sucralose: A Scientific and Safety Review. Johnson-Johnson Company