S KIM 1103508 Bibliography
DAFTAR PUSTAKA
Aardt, M.V. dkk. (2005). Effect of Antioxidant (α-Tocopherol and Ascorbic Acid)
Fortification on Light-induced Flavor of Milk. Journal of Dairy Science.
88 (3). p. 872–880.
Abdullah, F. et al. (2015). Chemical Composition, Antifeedant, Repellent, and
Toxicity Activities of the Rhizomes of Galangal, Alpinia galanga Against
Asian Subterranean Termites, Coptotermes gestroi and Coptotermes
curvignathus (Isoptera: Rhinotermitidae). Journal of Insect Science. 15
(7).
p. 1-7.
Al-Kahtani, H.A. et al. (1996). Chemical Changes After Irradiation and Postirradiation Storage in Tilapia and Spanish Mackerel. Journal of Food
Science. 61 (4). p. 729-733.
Anonim. (2012). Undang-undang Pangan Nomor 18 Tahun 2012. [Online].
Tersedia dari: www.hukumonline.com. [Diakses 20/11/2016]
Anonim. (2013). Resep Pepes Ayam dari Sunda. [Online]. Tersedia dari:
kuliner-kulinerbunda.blogspot.com/2013/12/pepes-ayam.html.
[Diakses:
22/03/2015].
Anonim.
(2015).
Resep
Pepes
Ayam.
[Online].
Tersedia
dari:
http://
resepmasakmasakan.blogspot.com/2015/04/resep-pepes-ayam.html.
[Diakses: 28/08/2015].
Anonim. (2015). Resep Pepes Ayam Bumbu Kuning. [Online]. Tersedia dari:
http://www.resepkomplit.com/resep-pepes-ayam-bumbu-kuning.html.
[Diakses: 03/07/2015].
Antonio, dkk. (2012). Effects Of Gamma Radiation On The Biological, Physicochemical, Nutritional & Antioxidant Parameters Of Chestnuts (A Review).
Food and Chemical Toxicology. 50 (2012). p. 3234–3242.
Arief, S. (2006). Radikal Bebas. Surabaya: Bagian/SMF Ilmu Kesehatan Anak FK
UNAIR/RSU Dr. Soetomo.
45
Fikri Ilhami, 2016
PENGARUH IRAD IASI GAMMA TERHAD AP AKTIVITAS ANTIOKSID AN PAD A PEPES AYAM
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
Belitz, H.D. et al. (2009). Food Chemistry. Berlin: Springer.
Blake, S. (2010). Understanding Dietary Fats and Oils: A Scientific Guide to
their Health Effects. College of World Health Life Long Press.
Budhiraja, R.P. (2004). Separation Chemistry. New Delhi: New Age International
(P) Ltd., Publishers.
Camargo, A.C.D. dkk. (2015). Gamma-irradiation Induced Changes in
Microbiological Status, Phenolic Profile and Antioxidant Activity of
Peanut Skin. Journal of Functional Foods. 12 (2015). p. 129–143.
Carocho. dkk. (2012). Comparative Effects of Gamma and Electron Beam
Irradiation on the Antioxidant Potential of Portuguese Chestnuts
(Castanea sativa Mill.). Food and Chemical Toxicology. 50 (2012). p.
3452–3455.
Commission on Natural Resources et al. (1976). Fat Content and Composition of
Animal Products: Proceedings of a Symposium. Washington, D.C:
National Academy of Sciences. ISBN: 0-309-59444-8.
Coultate, T.P. (2002). Food: The Chemistry of Its Components (Fourth Edition).
Cambridge: The Royal Society of Chemistry.
Dey, P.M. dan Harborne, J.B. (1997). Plant Biochemistry. California: Academic
Press.
Dwiloka, B. (2002). Bahan Kuliah Iradiasi Pangan. Semarang: Fakultas
Teknologi Pertanian Universitas Semarang.
Effendi, M.S. (2012). Teknologi Pengolahan dan Pengawetan Pangan. Bandung:
ALFABETA.
Gibson, G.R. dan Fuller, R. (1998). The Role of Probiotics and Prebiotics in
the Functional Food Concept. In : Sadler, M.J. and Saltmarsh, M. (Eds.),
Functional foods : the Consumer, the Products and the Evidence, The
Royal Society of Chemistry, Cambridge, pp. 3-14.
Gracia, E.J. (2012). Antioxidant Activity by DPPH Assay of Potential Solution to
be Applied on Bleached Teeth. Braz Dent J. 23 (1). p. 22-27.
46
Fikri Ilhami, 2016
PENGARUH IRAD IASI GAMMA TERHAD AP AKTIVITAS ANTIOKSID AN PAD A PEPES AYAM
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
Grob, R.L. dan Eugene, F.B. (2004). Modern Practice of Gas Chromatography
Fourth Edition. New Jersey: John Wiley & Sons, Inc.
Gupta, N. dan Porter, T.D. (2001). Garlic and Garlic-derived Compounds Inhibit
Human Squalene Monooxygenase. Journal of Nutrition. 131 (3). p. 1662–
1667.
Harborne, J.B. (1984). Phytochemical Methods: A Guide to Modern Techniques of
Plant Analysis (Second Edition). New York: Chapman and Hall.
Hardiman, I. (2008). 1010 Resep Asli Masakan Indonesia : Petunjuk Praktis
dalam Pemenuhan Gizi Anak dan Keluarga. Jakarta: Gramedia Pustaka
Utama.
Hariyani, E. (2013). Pangan VS Pangan Fungsional. [Online]. Tersedia dari:
http://www.bbpp-lembang.info/index.php/arsip/artikel/artikel-umum/738pangan-vs-pangan- fungsional. [Diakses: 23/11/2016]
Hasler, C.M. (2002). Functional Foods: Benefits, Concerns and Challenges. The
Journal of Nutrition. 132 (2002). p. 3772–3781.
Hassan. et al. (2009). Effect of Gamma Irradiation on the Nutritional Quality of
Maize Cultivars (Zea mays) and Sorghum (Sorghum bicolor) Grains.
Pakistan Journal of Nutrition. 8 (2). p. 167-171.
He, B. et al. (2014). An Innovative auto-catalytic Esterification for the Production
of Phytosterol Esters: Experiment and Kinetics. The Royal Society of
Chemistry. 4 (2014). p. 64319–64327.
Hendayana, S. dkk. (1994). Kimia Analitik Instrumen. Semarang: IKIP Semarang
Press.
Hermana. (1991). Iradiasi Pangan. Bandung: Penerbit ITB.
Howard, L.R. et al. (1994). Provitamin A and Ascorbic Acid Content of Fresh
Pepper cultivars (Cupsicum annuum) and Processed jalapenos. Journal
of Food Science. 59 (1994). p. 362-365.
47
Fikri Ilhami, 2016
PENGARUH IRAD IASI GAMMA TERHAD AP AKTIVITAS ANTIOKSID AN PAD A PEPES AYAM
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
Huang dan Mau. (2006). Antioxidant Properties of Methanolic Extracts from
Agaricus blazei with Various Doses of γ-irradiation. Food Science
and
Technology. 39 (7). p. 707-716.
Irawati, Z. (2010). Aplikasi Radiasi Pengion Pada Pembuatan Makanan Steril
Untuk Keperluan Khusus. Seminar Nasional Keselamatan Kesehatan dan
Lingkungan VI. Jakarta, 15-16 Juni 2010.
Irawati, Z. dkk. (2003). Development of Shelf-stable Foods Fish Pepes, Chicken
and Meat Dishes Through Radiation Processing”, Radiation Processing
for Safe, Shelf -stable and Ready to Eat Food, Proceedings of a Final
Research Co-ordination Meeting held in Montreal, Canada, 10-14 July
2000,
IAEA-TECDOC-1337,
International
Atomic
Energy
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48
Fikri Ilhami, 2016
PENGARUH IRAD IASI GAMMA TERHAD AP AKTIVITAS ANTIOKSID AN PAD A PEPES AYAM
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
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PENGARUH IRAD IASI GAMMA TERHAD AP AKTIVITAS ANTIOKSID AN PAD A PEPES AYAM
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
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50
Fikri Ilhami, 2016
PENGARUH IRAD IASI GAMMA TERHAD AP AKTIVITAS ANTIOKSID AN PAD A PEPES AYAM
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
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PENGARUH IRAD IASI GAMMA TERHAD AP AKTIVITAS ANTIOKSID AN PAD A PEPES AYAM
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
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Fikri Ilhami, 2016
PENGARUH IRAD IASI GAMMA TERHAD AP AKTIVITAS ANTIOKSID AN PAD A PEPES AYAM
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
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53
Fikri Ilhami, 2016
PENGARUH IRAD IASI GAMMA TERHAD AP AKTIVITAS ANTIOKSID AN PAD A PEPES AYAM
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
Aardt, M.V. dkk. (2005). Effect of Antioxidant (α-Tocopherol and Ascorbic Acid)
Fortification on Light-induced Flavor of Milk. Journal of Dairy Science.
88 (3). p. 872–880.
Abdullah, F. et al. (2015). Chemical Composition, Antifeedant, Repellent, and
Toxicity Activities of the Rhizomes of Galangal, Alpinia galanga Against
Asian Subterranean Termites, Coptotermes gestroi and Coptotermes
curvignathus (Isoptera: Rhinotermitidae). Journal of Insect Science. 15
(7).
p. 1-7.
Al-Kahtani, H.A. et al. (1996). Chemical Changes After Irradiation and Postirradiation Storage in Tilapia and Spanish Mackerel. Journal of Food
Science. 61 (4). p. 729-733.
Anonim. (2012). Undang-undang Pangan Nomor 18 Tahun 2012. [Online].
Tersedia dari: www.hukumonline.com. [Diakses 20/11/2016]
Anonim. (2013). Resep Pepes Ayam dari Sunda. [Online]. Tersedia dari:
kuliner-kulinerbunda.blogspot.com/2013/12/pepes-ayam.html.
[Diakses:
22/03/2015].
Anonim.
(2015).
Resep
Pepes
Ayam.
[Online].
Tersedia
dari:
http://
resepmasakmasakan.blogspot.com/2015/04/resep-pepes-ayam.html.
[Diakses: 28/08/2015].
Anonim. (2015). Resep Pepes Ayam Bumbu Kuning. [Online]. Tersedia dari:
http://www.resepkomplit.com/resep-pepes-ayam-bumbu-kuning.html.
[Diakses: 03/07/2015].
Antonio, dkk. (2012). Effects Of Gamma Radiation On The Biological, Physicochemical, Nutritional & Antioxidant Parameters Of Chestnuts (A Review).
Food and Chemical Toxicology. 50 (2012). p. 3234–3242.
Arief, S. (2006). Radikal Bebas. Surabaya: Bagian/SMF Ilmu Kesehatan Anak FK
UNAIR/RSU Dr. Soetomo.
45
Fikri Ilhami, 2016
PENGARUH IRAD IASI GAMMA TERHAD AP AKTIVITAS ANTIOKSID AN PAD A PEPES AYAM
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
Belitz, H.D. et al. (2009). Food Chemistry. Berlin: Springer.
Blake, S. (2010). Understanding Dietary Fats and Oils: A Scientific Guide to
their Health Effects. College of World Health Life Long Press.
Budhiraja, R.P. (2004). Separation Chemistry. New Delhi: New Age International
(P) Ltd., Publishers.
Camargo, A.C.D. dkk. (2015). Gamma-irradiation Induced Changes in
Microbiological Status, Phenolic Profile and Antioxidant Activity of
Peanut Skin. Journal of Functional Foods. 12 (2015). p. 129–143.
Carocho. dkk. (2012). Comparative Effects of Gamma and Electron Beam
Irradiation on the Antioxidant Potential of Portuguese Chestnuts
(Castanea sativa Mill.). Food and Chemical Toxicology. 50 (2012). p.
3452–3455.
Commission on Natural Resources et al. (1976). Fat Content and Composition of
Animal Products: Proceedings of a Symposium. Washington, D.C:
National Academy of Sciences. ISBN: 0-309-59444-8.
Coultate, T.P. (2002). Food: The Chemistry of Its Components (Fourth Edition).
Cambridge: The Royal Society of Chemistry.
Dey, P.M. dan Harborne, J.B. (1997). Plant Biochemistry. California: Academic
Press.
Dwiloka, B. (2002). Bahan Kuliah Iradiasi Pangan. Semarang: Fakultas
Teknologi Pertanian Universitas Semarang.
Effendi, M.S. (2012). Teknologi Pengolahan dan Pengawetan Pangan. Bandung:
ALFABETA.
Gibson, G.R. dan Fuller, R. (1998). The Role of Probiotics and Prebiotics in
the Functional Food Concept. In : Sadler, M.J. and Saltmarsh, M. (Eds.),
Functional foods : the Consumer, the Products and the Evidence, The
Royal Society of Chemistry, Cambridge, pp. 3-14.
Gracia, E.J. (2012). Antioxidant Activity by DPPH Assay of Potential Solution to
be Applied on Bleached Teeth. Braz Dent J. 23 (1). p. 22-27.
46
Fikri Ilhami, 2016
PENGARUH IRAD IASI GAMMA TERHAD AP AKTIVITAS ANTIOKSID AN PAD A PEPES AYAM
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
Grob, R.L. dan Eugene, F.B. (2004). Modern Practice of Gas Chromatography
Fourth Edition. New Jersey: John Wiley & Sons, Inc.
Gupta, N. dan Porter, T.D. (2001). Garlic and Garlic-derived Compounds Inhibit
Human Squalene Monooxygenase. Journal of Nutrition. 131 (3). p. 1662–
1667.
Harborne, J.B. (1984). Phytochemical Methods: A Guide to Modern Techniques of
Plant Analysis (Second Edition). New York: Chapman and Hall.
Hardiman, I. (2008). 1010 Resep Asli Masakan Indonesia : Petunjuk Praktis
dalam Pemenuhan Gizi Anak dan Keluarga. Jakarta: Gramedia Pustaka
Utama.
Hariyani, E. (2013). Pangan VS Pangan Fungsional. [Online]. Tersedia dari:
http://www.bbpp-lembang.info/index.php/arsip/artikel/artikel-umum/738pangan-vs-pangan- fungsional. [Diakses: 23/11/2016]
Hasler, C.M. (2002). Functional Foods: Benefits, Concerns and Challenges. The
Journal of Nutrition. 132 (2002). p. 3772–3781.
Hassan. et al. (2009). Effect of Gamma Irradiation on the Nutritional Quality of
Maize Cultivars (Zea mays) and Sorghum (Sorghum bicolor) Grains.
Pakistan Journal of Nutrition. 8 (2). p. 167-171.
He, B. et al. (2014). An Innovative auto-catalytic Esterification for the Production
of Phytosterol Esters: Experiment and Kinetics. The Royal Society of
Chemistry. 4 (2014). p. 64319–64327.
Hendayana, S. dkk. (1994). Kimia Analitik Instrumen. Semarang: IKIP Semarang
Press.
Hermana. (1991). Iradiasi Pangan. Bandung: Penerbit ITB.
Howard, L.R. et al. (1994). Provitamin A and Ascorbic Acid Content of Fresh
Pepper cultivars (Cupsicum annuum) and Processed jalapenos. Journal
of Food Science. 59 (1994). p. 362-365.
47
Fikri Ilhami, 2016
PENGARUH IRAD IASI GAMMA TERHAD AP AKTIVITAS ANTIOKSID AN PAD A PEPES AYAM
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
Huang dan Mau. (2006). Antioxidant Properties of Methanolic Extracts from
Agaricus blazei with Various Doses of γ-irradiation. Food Science
and
Technology. 39 (7). p. 707-716.
Irawati, Z. (2010). Aplikasi Radiasi Pengion Pada Pembuatan Makanan Steril
Untuk Keperluan Khusus. Seminar Nasional Keselamatan Kesehatan dan
Lingkungan VI. Jakarta, 15-16 Juni 2010.
Irawati, Z. dkk. (2003). Development of Shelf-stable Foods Fish Pepes, Chicken
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