Pembuatan Dan Karakterisasi Edible Film Dari Variasi Pati Sukun (Artocarpus Altilis) Dan Kitosan Menggunakan Plastisizer Gliserol
DAFTAR PUSTAKA
Aryanto, A. Y., 2002, Pemanfaatan Khitosan dari Limbah Kulit Udang (Crustacea)
Sebagai Bahan untuk Pembuatan Membran, Skripsi, Fakultas Teknologi
Perikanan, IPB Bogor.
Angka, S.L. dan Suhartono, M.T., 2000, Bioteknologi Hasil Laut, Pusat Pangkajian
Sukun dan Pesisir Lautan, IPB, Bogor.
Bardant, T. B. dan
Dewi, C., 2007,
Kemasan
yang
Dapat
Dimakan.
http://www.BuletinPuspitek.co.id [11 Maret 2009].
Baldwin, E. A., 1994, Edible coatings for fresh fruits and vegetables: Past, present,
and future, In J. M. Krochta, E. A. Baldwin, & M. O. Nisperos-Carriedo
(Eds.), Edible coatings and films to improve food quality (pp. 89–104),
Lancaster, Pennsylvania: Technomic Publishing Co., Inc.
Bertuzzi, M.A., Vidaurre, E.F.C., Armada, M., and Gottifredi, J.C., 2007, Water
Vapor Permability of Edible Starch Based Film, J. Food Engineering, doi:
10.1016/j. jfoodeng. 2006.07.016
Bourtoom, T., 2007, Effect of some process parameters on the properties of edible
film prepared from starches, Songkhla: Department of material product
Technology,Challenges and Opportunities,Food Technology 51 (2) 61-73
Bourtoom,T., 2008, Plastisizer effect on the properties of Bidegradable blend film
from rice
starch- Chitosan, Songklanakarin Journal Of Science and
Technology.
Universitas Sumatera Utara
53
Brenan, A. L dan Davidson P.M., 1993, Antimicrobial in Foods, Marcel Dekker, inc,
New York.
Brody, A. L, 2005, Edible packaging, Food Technology, 59, 65-66.
Butler, B. L., Vergano P. J., Testin R. F., Bunn J. M., dan Wiles J. L., 1996,
Mechanical and Barrier Properties of Edible Chitosan Films as affected
by Composition and Storage, J.Food Sci, Vol 61(5) 953-955p.
Chang, K. L. B., Tsai, G., Lee, J., Fu, W, 1997, Heterogenous N-deacetylation of
chitin in alkaline solution, Carb Res 303: 327-332.
Cheng, L. H., Karim A. A. and Seow C. C., 2008, Characterisation of composite
films made of konjac glucomannan (KGM), carboxymethyl cellulose
(CMC) and lipid, Food Chemistry, 107: 411-418.
Chick, J., Hernandez, R.J., 2002, Physical Thermal and Barrier Characterization of
Casein-Wax-Based Edible Films, Journal Of Food Science.
Chillo, S., Flores S., Mastromatteo M., Conte, A., Lý´a Gerschenson, and del Nobile
M.A., 2008, Influence of glycerol and chitosan on tapioca starch-based
edible film properties, J. Food Engin, 88: 159–168.
Dallan, P. R. M., Moreira, P. da Luz., Petinari, L., Malmonge, S. M., Beppu, M. M.,
Genari, S. C. and Moraes, A. M., 2006, Effects of Chitosan Solution
Concentration and
Incorporation of Chitin and Glycerol on Dense
Chitosan Membrane Properties, Journal of Biomedical Materials
Research Part B: Applied Biomaterials: 394-405.
Universitas Sumatera Utara
54
Dillon, C. P, 1992,
Materials Selection for The Chemical Process Industries,
McGrow-Hill, USA.
Dimas, D.A.K., 2001, Pengaruh Regelatinisasi dan Modifikasi Hidrotermal terhadap
sifat fisik pada pembuatan edible film dari pati kacang merah (Vigna
Angularis sp.), Tesis Magister Teknik Kimia Universitas Diponegoro.
Dodd, J.W., 1987, Thermal Methods, New York: John Wiley and Sons, Inc.
Dominic, W.S.W., Camirand W.M. dan Paulath A.E., 1994, Development of Edible
Coating for Minimally Processed Fruit and Vegetables , Di dalam :
Krochta et al, (ed). Edible Coatings
and
Films to Improve Food
Quality, Technomic Publ Co. Inc. Lancaster- Basel, Pennsylvania, USA.
Egan, H.,1981, Chemical Analysis Of Foods.Eight Edition, London : Longman
Scientific.
Emmawati, A., 2004, Produksi khitosan dengan perlakuan kimiawi dan enzimatis
menggunakan
NaOH dan khitin deasetilase [Tesis] , Bogor, Sekolah
Pascasarjana, Institut Pertanian Bogor.
Garcia, N.L., Ribbon L., Dufrense, A., Aranguren, M., and Goyanes, S., 2011, Effect
of glycerol on the morphology of nanocomposites made from
thermoplastic starch and starch nanocrystals, Carbohydrate Polymers
84(1): 203−210.
George, D.E., Sriati, D., 2000, Metalugri Mekanik(Terjemahan), Erlangga, Jakarta
Universitas Sumatera Utara
55
Gontard, N., Guilbert, S. and Cuq, J.L., 1993, Edible Wheat film : Influence of The
main Process Variables on Film Properties of An Edible Wheat Glute
Film, J. Food Science.
Goosen, M.F.A, 1997, Applications of Chitin and Chitosan, USA : Technomic.
Guilbert, S. and Biquet, B, 1996, Edible films and coatings. In: G. Bureau and J.L.
Multon (eds.), Food packaging, volume I, VCH Publishers, New York.
Harris, H., 2001, Kemungkinan Penggunaan Edible Film dari Pati Tapioka Untuk
Pengemas
Lempuk, Univeritas Bengkulu, FTP, Jurnal Ilmu-Ilmu
Pertanian Indonesia.
Hekmat, O., Tokuyasu, K., dan Withers, S. G, 2003,
endotype chitin
Subsite strukture of the
deasetylase from a Deuteromycetes, Colleotrishum
lindemuthianum: an investigatio using stesdy state kinetic analysis and
MS, Biochem 374: 369-380.
Hoagland, P.D. dan Parris N., 1996, Chitosan/Pectin Laminated Films, J.Agric,Food
Chem.
Hui,Y.H., 2006, Handbook of food Science, Technology, and Enggineering, Volume
I. USA: CRC Press.
http://manfaatteh.net/2011/10/manfaat-daun-sukun-daun-sukun-teh-daun-sukunmanfaat-teh/
http://kimiamanten.blogspot.com/2012/01/karbohidrat.html
Universitas Sumatera Utara
56
Iemann, K., 1983, Tables Of Spectral Data For Structure Determination Of Organik
Compounds, Dept. Of Chemistry, Massachusets Inst Of Technology.
Khopkar, S.M, 2007, Konsep Dasar Kimia Analitik, Terjemahan Saptohjardi, Jakarta
:Penerbit Universitas Indonesia
Knorr, D., 1982, Functional properties of chitin and chitosan, J. Food Sci. 8: 593.
Kolodziejska, I., Wojtasz- Pajak, A., Ogonowska, G., dan Sikorski, Z. E., 2000,
Deacetylation of Chitin in two-stage Chemical and Enzymatic Process,
Bulletin of Sea Fisheries Institute.
Koswara,S, 2006, Sukun sebagai cadangan pangan alternatif.
Krochta, J.M., Baldwin E.A., Nisperos-Carriedo M.O., 1994, Edible Coatings and
Films To Improve Food Quality, (pp):1-24, Technomic Publishing
Co.Inc. Lancester- Basel, USA.
Krochta, J.W., and De Mulder-Johton, C., 1997, Edible And Biodegradable Polymer
Film: Challenges And Opportunities, J. Food Tech. kittur, F.S., K.R. Kumar
dan R.N.
Kusumawati, D.H. dan Putri, W.D.R, 2013 , Karakteristik Fisik dan Kimia Edible
Film Pati Jagung Yang diinkorporasi dengan Perasan Temu Hitam,
Jurnal Pangan dan Agro Industri vol.1p.90-100) FTP Universitas
Brawijaya Malang.
Lindsay, R.C, 1985, Food Additives, Di dalam : O.R. Fennema, Food Chemistry.
Marcel Dekker, Inc., NY.
Universitas Sumatera Utara
57
Mali, S., Sakanaka, L.S., Yamashita, F., Grossmann, M.V.E., 2005, Water sorption
and
mechanical properties of cassava starch films and their relation to
plasticizing effect, Carbohydrate Polymers 60, 283–289.
No, H. K., Park, N. Y., Kim, H. R., dan Meyers, S. P., 2002, Antibacterial activity of
chitosan and chitosan oligomers with different molecular weight , J. Food
Microbial 74: 65-72.
Pijoto, S., 1992, Budidaya Sukun, Yogyakarta : Kanisius.
Poedjiadi, A., 1994, Dasar-Dasar Biokimia , Jakarta : UI-Prees.
Purwitasari, D., 2001, Pembuatan edible film (kajian konsentrasi suspensi tapioka
dan konsentrasi karaginan terhadap sifat fisik edible film), Jurusan
Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas
Brawijaya, Malang.
Rahim,A., Alam,N., Haryadi, dan Santoso U., 2010, Pengaruh Konsentrasi Pati Aren
dan Minyak Sawit terhadap Sifat Fisik dan Mekanik Edible Film,
J.Agroland 17 (1) : 38-46, Maret 2010, Universitas Gajah Mada.
Rachtanapun, R., Pankan, D., dan Srisawat, D., 2012, Edible Films Of Blended
Cassava Starch and Rice Flour with Sorbital and Their Mechanical
Properties, Jurnal Of Agricultural Science and Technology A 2 (2012)
252-258, Chiang Mai University, Thailand.
Rincom, A.M., Fanny, C.P., 2004, Physicochemical Properties of Venezuelan
Breadfruit (Artocarpus ) 62 EKSAKTA Vol. 13 No. 1-2 Agustus 2013
altilis) Starch, Archivos Latinoamericanos De Nutricion.
Universitas Sumatera Utara
58
Richana, N., Lestari, P., Chilmijati, N., dan Widowati, S., 2000, Karakterisasi bahan
berpati (tapioka, garut dan sagu) dan pemanfaatannya menjadi glukosa
cair .,
Rochima, E., 2005, Aplikasi Kitin Deasetilase Termostabil dari Bacillus papandayan
K29-14 Asal Kawah Kamojang Jawa Barat Pada Pembuatan Kitosan
[Tesis] , Sekolah Pascasarjana, Institut Pertanian Bogor, Bogor.
Roller, S., Sagoo, S., Board, R., O’Mahony,T., Fitzgerald, G., Fogden, M., Owen, M.,
dan
Flecher, H., 2002, Novel combination of chitosan, carnocin, and
sulphite for preservation of chilled pork sausages , Meat Sci 19: 165-
177.
Rodriguez, M., Oses J., Ziani, K., Mete, J. I., 2006, Combined Effect of Plastizers
and Surfactants on the Physical Properties of Starch Based Edible Film.
J. Food, Research International.
Sagala, S.T., 2013, Karakterisasi Pembuatan Edible Film Dari Campuran Tepung
Rumput Laut (Eucheuma sp.) Kitosan dan Gliserin , [Skripsi], Medan:
Universitas Sumatera Utara, Departemen Kimia.
Santoso, B., Pratama,F., Hamzah, B., dan Pambayun R., 2011, Pengembangan Edible
film dengan
menggunkan pati ganyong termodofikasi ikatan silang ,
Jurnal teknologi dan industri pangan.
Shahidi, F., Arachi, J. K. V., dan Jeon, Y. J., 1999, Food application of chitin and
chitosan, Review, Trends in Food Science and Technology.
Universitas Sumatera Utara
59
Stanescu, V.N., Olteanu M., Florea-Spiroiu, Pincu, E. and Melzer V., 2001,
Starch/chitosan film forming hydrogel, Rev. Roum. Chim. 56(8):
827−832.
Stevens, M.P., 2000, Kimia Polimer, Cetakan pertama, Jakarta: Pradnya Paramita.
Sudaryati, H.P., Mulyani, S.T., dan Hansyah, E.R., 2010, Sifat Fisik dan Mekanis
Edible Film
dari Tepung Porang (Amorphopallus oncophyllus) dan
Karboksimetilselulosa, Jurnal
Teknologi Pertanian, Jurusan teknologi
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Universitas Sumatera Utara
Aryanto, A. Y., 2002, Pemanfaatan Khitosan dari Limbah Kulit Udang (Crustacea)
Sebagai Bahan untuk Pembuatan Membran, Skripsi, Fakultas Teknologi
Perikanan, IPB Bogor.
Angka, S.L. dan Suhartono, M.T., 2000, Bioteknologi Hasil Laut, Pusat Pangkajian
Sukun dan Pesisir Lautan, IPB, Bogor.
Bardant, T. B. dan
Dewi, C., 2007,
Kemasan
yang
Dapat
Dimakan.
http://www.BuletinPuspitek.co.id [11 Maret 2009].
Baldwin, E. A., 1994, Edible coatings for fresh fruits and vegetables: Past, present,
and future, In J. M. Krochta, E. A. Baldwin, & M. O. Nisperos-Carriedo
(Eds.), Edible coatings and films to improve food quality (pp. 89–104),
Lancaster, Pennsylvania: Technomic Publishing Co., Inc.
Bertuzzi, M.A., Vidaurre, E.F.C., Armada, M., and Gottifredi, J.C., 2007, Water
Vapor Permability of Edible Starch Based Film, J. Food Engineering, doi:
10.1016/j. jfoodeng. 2006.07.016
Bourtoom, T., 2007, Effect of some process parameters on the properties of edible
film prepared from starches, Songkhla: Department of material product
Technology,Challenges and Opportunities,Food Technology 51 (2) 61-73
Bourtoom,T., 2008, Plastisizer effect on the properties of Bidegradable blend film
from rice
starch- Chitosan, Songklanakarin Journal Of Science and
Technology.
Universitas Sumatera Utara
53
Brenan, A. L dan Davidson P.M., 1993, Antimicrobial in Foods, Marcel Dekker, inc,
New York.
Brody, A. L, 2005, Edible packaging, Food Technology, 59, 65-66.
Butler, B. L., Vergano P. J., Testin R. F., Bunn J. M., dan Wiles J. L., 1996,
Mechanical and Barrier Properties of Edible Chitosan Films as affected
by Composition and Storage, J.Food Sci, Vol 61(5) 953-955p.
Chang, K. L. B., Tsai, G., Lee, J., Fu, W, 1997, Heterogenous N-deacetylation of
chitin in alkaline solution, Carb Res 303: 327-332.
Cheng, L. H., Karim A. A. and Seow C. C., 2008, Characterisation of composite
films made of konjac glucomannan (KGM), carboxymethyl cellulose
(CMC) and lipid, Food Chemistry, 107: 411-418.
Chick, J., Hernandez, R.J., 2002, Physical Thermal and Barrier Characterization of
Casein-Wax-Based Edible Films, Journal Of Food Science.
Chillo, S., Flores S., Mastromatteo M., Conte, A., Lý´a Gerschenson, and del Nobile
M.A., 2008, Influence of glycerol and chitosan on tapioca starch-based
edible film properties, J. Food Engin, 88: 159–168.
Dallan, P. R. M., Moreira, P. da Luz., Petinari, L., Malmonge, S. M., Beppu, M. M.,
Genari, S. C. and Moraes, A. M., 2006, Effects of Chitosan Solution
Concentration and
Incorporation of Chitin and Glycerol on Dense
Chitosan Membrane Properties, Journal of Biomedical Materials
Research Part B: Applied Biomaterials: 394-405.
Universitas Sumatera Utara
54
Dillon, C. P, 1992,
Materials Selection for The Chemical Process Industries,
McGrow-Hill, USA.
Dimas, D.A.K., 2001, Pengaruh Regelatinisasi dan Modifikasi Hidrotermal terhadap
sifat fisik pada pembuatan edible film dari pati kacang merah (Vigna
Angularis sp.), Tesis Magister Teknik Kimia Universitas Diponegoro.
Dodd, J.W., 1987, Thermal Methods, New York: John Wiley and Sons, Inc.
Dominic, W.S.W., Camirand W.M. dan Paulath A.E., 1994, Development of Edible
Coating for Minimally Processed Fruit and Vegetables , Di dalam :
Krochta et al, (ed). Edible Coatings
and
Films to Improve Food
Quality, Technomic Publ Co. Inc. Lancaster- Basel, Pennsylvania, USA.
Egan, H.,1981, Chemical Analysis Of Foods.Eight Edition, London : Longman
Scientific.
Emmawati, A., 2004, Produksi khitosan dengan perlakuan kimiawi dan enzimatis
menggunakan
NaOH dan khitin deasetilase [Tesis] , Bogor, Sekolah
Pascasarjana, Institut Pertanian Bogor.
Garcia, N.L., Ribbon L., Dufrense, A., Aranguren, M., and Goyanes, S., 2011, Effect
of glycerol on the morphology of nanocomposites made from
thermoplastic starch and starch nanocrystals, Carbohydrate Polymers
84(1): 203−210.
George, D.E., Sriati, D., 2000, Metalugri Mekanik(Terjemahan), Erlangga, Jakarta
Universitas Sumatera Utara
55
Gontard, N., Guilbert, S. and Cuq, J.L., 1993, Edible Wheat film : Influence of The
main Process Variables on Film Properties of An Edible Wheat Glute
Film, J. Food Science.
Goosen, M.F.A, 1997, Applications of Chitin and Chitosan, USA : Technomic.
Guilbert, S. and Biquet, B, 1996, Edible films and coatings. In: G. Bureau and J.L.
Multon (eds.), Food packaging, volume I, VCH Publishers, New York.
Harris, H., 2001, Kemungkinan Penggunaan Edible Film dari Pati Tapioka Untuk
Pengemas
Lempuk, Univeritas Bengkulu, FTP, Jurnal Ilmu-Ilmu
Pertanian Indonesia.
Hekmat, O., Tokuyasu, K., dan Withers, S. G, 2003,
endotype chitin
Subsite strukture of the
deasetylase from a Deuteromycetes, Colleotrishum
lindemuthianum: an investigatio using stesdy state kinetic analysis and
MS, Biochem 374: 369-380.
Hoagland, P.D. dan Parris N., 1996, Chitosan/Pectin Laminated Films, J.Agric,Food
Chem.
Hui,Y.H., 2006, Handbook of food Science, Technology, and Enggineering, Volume
I. USA: CRC Press.
http://manfaatteh.net/2011/10/manfaat-daun-sukun-daun-sukun-teh-daun-sukunmanfaat-teh/
http://kimiamanten.blogspot.com/2012/01/karbohidrat.html
Universitas Sumatera Utara
56
Iemann, K., 1983, Tables Of Spectral Data For Structure Determination Of Organik
Compounds, Dept. Of Chemistry, Massachusets Inst Of Technology.
Khopkar, S.M, 2007, Konsep Dasar Kimia Analitik, Terjemahan Saptohjardi, Jakarta
:Penerbit Universitas Indonesia
Knorr, D., 1982, Functional properties of chitin and chitosan, J. Food Sci. 8: 593.
Kolodziejska, I., Wojtasz- Pajak, A., Ogonowska, G., dan Sikorski, Z. E., 2000,
Deacetylation of Chitin in two-stage Chemical and Enzymatic Process,
Bulletin of Sea Fisheries Institute.
Koswara,S, 2006, Sukun sebagai cadangan pangan alternatif.
Krochta, J.M., Baldwin E.A., Nisperos-Carriedo M.O., 1994, Edible Coatings and
Films To Improve Food Quality, (pp):1-24, Technomic Publishing
Co.Inc. Lancester- Basel, USA.
Krochta, J.W., and De Mulder-Johton, C., 1997, Edible And Biodegradable Polymer
Film: Challenges And Opportunities, J. Food Tech. kittur, F.S., K.R. Kumar
dan R.N.
Kusumawati, D.H. dan Putri, W.D.R, 2013 , Karakteristik Fisik dan Kimia Edible
Film Pati Jagung Yang diinkorporasi dengan Perasan Temu Hitam,
Jurnal Pangan dan Agro Industri vol.1p.90-100) FTP Universitas
Brawijaya Malang.
Lindsay, R.C, 1985, Food Additives, Di dalam : O.R. Fennema, Food Chemistry.
Marcel Dekker, Inc., NY.
Universitas Sumatera Utara
57
Mali, S., Sakanaka, L.S., Yamashita, F., Grossmann, M.V.E., 2005, Water sorption
and
mechanical properties of cassava starch films and their relation to
plasticizing effect, Carbohydrate Polymers 60, 283–289.
No, H. K., Park, N. Y., Kim, H. R., dan Meyers, S. P., 2002, Antibacterial activity of
chitosan and chitosan oligomers with different molecular weight , J. Food
Microbial 74: 65-72.
Pijoto, S., 1992, Budidaya Sukun, Yogyakarta : Kanisius.
Poedjiadi, A., 1994, Dasar-Dasar Biokimia , Jakarta : UI-Prees.
Purwitasari, D., 2001, Pembuatan edible film (kajian konsentrasi suspensi tapioka
dan konsentrasi karaginan terhadap sifat fisik edible film), Jurusan
Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas
Brawijaya, Malang.
Rahim,A., Alam,N., Haryadi, dan Santoso U., 2010, Pengaruh Konsentrasi Pati Aren
dan Minyak Sawit terhadap Sifat Fisik dan Mekanik Edible Film,
J.Agroland 17 (1) : 38-46, Maret 2010, Universitas Gajah Mada.
Rachtanapun, R., Pankan, D., dan Srisawat, D., 2012, Edible Films Of Blended
Cassava Starch and Rice Flour with Sorbital and Their Mechanical
Properties, Jurnal Of Agricultural Science and Technology A 2 (2012)
252-258, Chiang Mai University, Thailand.
Rincom, A.M., Fanny, C.P., 2004, Physicochemical Properties of Venezuelan
Breadfruit (Artocarpus ) 62 EKSAKTA Vol. 13 No. 1-2 Agustus 2013
altilis) Starch, Archivos Latinoamericanos De Nutricion.
Universitas Sumatera Utara
58
Richana, N., Lestari, P., Chilmijati, N., dan Widowati, S., 2000, Karakterisasi bahan
berpati (tapioka, garut dan sagu) dan pemanfaatannya menjadi glukosa
cair .,
Rochima, E., 2005, Aplikasi Kitin Deasetilase Termostabil dari Bacillus papandayan
K29-14 Asal Kawah Kamojang Jawa Barat Pada Pembuatan Kitosan
[Tesis] , Sekolah Pascasarjana, Institut Pertanian Bogor, Bogor.
Roller, S., Sagoo, S., Board, R., O’Mahony,T., Fitzgerald, G., Fogden, M., Owen, M.,
dan
Flecher, H., 2002, Novel combination of chitosan, carnocin, and
sulphite for preservation of chilled pork sausages , Meat Sci 19: 165-
177.
Rodriguez, M., Oses J., Ziani, K., Mete, J. I., 2006, Combined Effect of Plastizers
and Surfactants on the Physical Properties of Starch Based Edible Film.
J. Food, Research International.
Sagala, S.T., 2013, Karakterisasi Pembuatan Edible Film Dari Campuran Tepung
Rumput Laut (Eucheuma sp.) Kitosan dan Gliserin , [Skripsi], Medan:
Universitas Sumatera Utara, Departemen Kimia.
Santoso, B., Pratama,F., Hamzah, B., dan Pambayun R., 2011, Pengembangan Edible
film dengan
menggunkan pati ganyong termodofikasi ikatan silang ,
Jurnal teknologi dan industri pangan.
Shahidi, F., Arachi, J. K. V., dan Jeon, Y. J., 1999, Food application of chitin and
chitosan, Review, Trends in Food Science and Technology.
Universitas Sumatera Utara
59
Stanescu, V.N., Olteanu M., Florea-Spiroiu, Pincu, E. and Melzer V., 2001,
Starch/chitosan film forming hydrogel, Rev. Roum. Chim. 56(8):
827−832.
Stevens, M.P., 2000, Kimia Polimer, Cetakan pertama, Jakarta: Pradnya Paramita.
Sudaryati, H.P., Mulyani, S.T., dan Hansyah, E.R., 2010, Sifat Fisik dan Mekanis
Edible Film
dari Tepung Porang (Amorphopallus oncophyllus) dan
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