Pemanfaatan Gliserol Dan Turunannya Sebagai Plasticizer Pada Edible Film Gelatin Yang Diinkorporasi Dengan Minyak Atsiri Kulit Kayu Manis (Cinnamomum Burmanii) Sebagai Antimikroba

  Ahmad,S.,.Ahmad,F., and.Osman,S.M., (1984),”Derivatization of Keto Fatty Characterization of 1-3 Dioxolan” J.Am.

  Acids:Synthesis and Chem.Soc.61(9).

  Akademi Teknologi Kulit, (1984).”Teknologi Penyamakan Kulit” Akademi Teknologi Kulit, Yogyakarta. Andreas,H.,In Gachter, R and Muller, H.(1990).”PVC Stabilizer and Plastics ”,Germany:Hanser Publisher, Munich.

  and Additives Handbook

  Anesen, J.A. and.Gilberg,A.,(2002).”Preparation and Characterisation of

  

Gelatine from theb Skin of Harp Seal (Phoca groendlandica).

J.Bioresource Technology, 82: 191 – 194.

  Anonim.(1976).”The Merck Index”.Ninth Edition.An Encyclopedia of Chemical and Drugs, Merck & Co, Inc,Rahway.N.Y.USA. Anonim.(2005),”Tekno Pangan dan Agroindustri”.Volume I, Nomor 1- 12 .

  Departemen Teknologi Pangan dan Gizi, Fakultas Teknologi Pertanian. Institut Pertanian Bogor.

  Annonim(2009)”Aren Sumber Enrgi Alternatif”Warta Penelitian dan Pengembangan Pertanian,31.2

  Appendini, P. and Hotchkiss,J.H.(2002)”Review of Antimicrobial Food

  Packaging” Innovative Food Science and Emerging Technologies 3:113-

  126 Ardiansyah, (2007).”Antibakteri dari Tumbuhan” Bahagian pertama, anggal 24 Maret 2008.

  ArvannitoyannisI.(2002)”Formation and Proprties of Collagen and Gelatin

  Films and Coating ”. In A Gennadios (Ed). Protein-based films and coating. Boca Raton:CRC Press, 275-304.

  Astawan, M. dan Aviana.T., (2002).”Pengaruh Jenis Larutan Perendam serta

  Metode Pengeringan terhadap Sifat Fisik, kimia dan Fungsional ”.Seminar Nasional PATPI,Malang. Gelatin dari Kulit Cucut

  Austin,G.T.(1985)”Shereves Chemical Process Industry”5 th ed.Mc Graw Hill International Book C0.,Singapura. Avena-Bustilos,R.J.,Cisneros-Zevallos,L.A.,Krochta, J.M & Saltveit,M.E.(1993)

  ”Optimization of edible coating on minimally processed carrots using methodology”Trans.ASAE,36,80,1-5

  response surface Banker,G.S.(1966).”Film Coating Theory and Practice”.J.Pharm,Sci.55:81-89. Bayu,T.,(2008)”Edible Film dari Khitosan”Tesis.FT.UI. Bergo.P.,Carvalho.R.A.,Vandala.A.S.,Guavera,V.C.I. and Sobral P.J.A.(2010).

  ”Physical Properties of Gelatin Films Plastiziced with Glycerol,

  Studied by Spectroscopic Method ”Material Science Forum, 636-

  637.763 Bhat, S.G.,(1990),”Oleic Acid A Value Added Produc From Palm Oil”, Proc. Of 1989 Int.P.O. Der, Confrence-Chemistry, Technologi & Marketing, PORIM, Kuala Lumpur. Bhatnagar,M.S.(2004),”A Textbook of Polymers”Volume 3,First Edition,New Delhi. Boutrtom,T.,(2008),Edible film and Coating:Characteristics and Properties,

  Reseach Journal,15, 3:237-248

  International Food

  Bower,C.K., Avena-Bustillos. ,Olsen,C.W McHugh,T.H., and .Bechtel.P.J.,(2006) ”Characterization of fish-skin gelatin gel and films containing the antimicrobial enzyme lysozyme”J.0f Science,71(5): 141-145.

  BPOM RI(.2009)”.Peraturan Kepala Bidang Pengawasan Obat dan Makanan Indonesia”Nomor HK.00.06.1.52.4001. Tentang Penetapan

  Republik Batas Maksimum Cemaran Mikroba dan Kimia dalam Makanan.

  Brahmana,H.R., Ginting,A., Ginting, M., Tarigan, M., (1994),”Sintesa Alkil Eter

  dan Ester Selulosa Turunan Asam Lemak Kelapa Sawit (CPO) dan

  ”, Laporan Penelitian

  Inti Sawit (CPKO) dengan Natrium Selulosa Hibah Bersaing 1/3 Perguruan Tinggi 1993-1994.

  Brahmana, H.R.,Sinaga, H.S.R.P.,Kaban.J.,Bangun.M.B.,(1993),”Sintesa Ester

  Sukrosa Asam Lemak dari Beberapa Minyak yang dapat dimakan sebagai Pengemulsi dalam Bahan Makanan dan Kosmetika”,Dalam

  Prosiding Seminar Hasil Penelitian Perguruan Tinggi.Dir. Pembinaan Penelitian dan Pengabdian Masyarakat, Jakarta. Bresnick,S.(1987)”Kimia Organik”Jakarta,Erlangga:Hipokrates Brody,A.L.,(2005),Packaging,Food Technology, 59,2:65-66.

  Brody, A.,Struinsky, E., and Kline, L.(2001).”Ative Packaging for Food .” Lancaster, PA: Technomic Publishing Co

  Applications

  Buckle,K.A..,Edward,G.H. and .Wooton,H.,(1985),Ilmu Pangan,Diterjemahkan oleh Hari Purnomo dan Adiono,Universitas Indonesia Press. Jakarta

  th Budavari,S.(2006)”Merck Index (12 ed ). Whitehouse Station, New Jersey:. Burt,S.(2004).”Essential oils: Their antibacterial properties and potential

  applications in Foods- a review” International Journal of Food Microbiology (94), 223-253.

  Cannont, J.B. dan O.R. Quayle, (1995), “Glycerool Monoclorohydrin” in Organic Synthetic Collective, Vol. 2, Edit by Blatt, A.H.,Jhon Willey & Sons, New York.(294-295).

  Chang,S.T., Chen,P.F., Chang, S.C.,(2001)”Antibacterial activity of leaf

  essential oils and their constituens from Cinnamomum osmophloeum ” J.Ethnopharmacol.77(1),123-127.

  Chaplin, M.(2006).”Gelatin” http:/www.sbu.qc.uk/water/hygel.html. Chen S., and Nussinovitch,A.,(2001)”Permeability and Roughness

  • Determinations of Wax Hydrocolloid-Based Coating, Their

  ”Food

  

Laminations in Determining Citrus Fruit OverQuality

  Hydrcolloids,15:127-137 Chen.J.Changhua L.,Yanqing C., Yun Chen,and Peter R.C.,(2008).Structural

  Characterization and Properties of Starch/Konjac Glucomannan . Carbohydrate Polymer, 74:946-952. Blend Films

  Creswell,C.J.(2005).”Analisis Spektrum Senyawa Organik”Bandung:Penerbit ITB. Cutter.C.,(2006),”Oppurtunities for Bio-based Packaging Technologies to

  Inprove The Quality and Safety of Fresh ang Further Processed Science,74:131- 142. Muscle Foods.”Meat

  Dachriyanus.(2004).”Analisis Struktur Senyawa Organik Secara

Spektroskopi ” Cetakan Pertama.Padang:Andalas University Press.

Daniel.(2005),”Pembuatan Surfactan dari Minyak Kemiri Melalui Reaksi Amidasi ”Jurnal Sains Kimia.Vol 9,No.1:1-7. Davidek,J.J.Valisel and Pokorny,(1990),”Chemical Changes During Food ” In Food Science 21.Elsevier.

  Processing Development

  De Caro, P.S.Z.,Monlongui and Gaset, (1997),”Synthesis of Alkyloxy (di)

  alkylamino propanoil, Hydroxy (di) alkylamino propanoil and The

compounds for use fuel additives ”J.Am.Oil.Chem.Soc. (74, 235).

  Deans, S.G., and,Ritchie.G.A.(1987)”Antimicrobal properties of plant essential ” International Journal of Food Microbiology (5): 165-180.

  oils

  Del Nobile,M.A.,Sinigaglia,M.,Conte, A., Speranza, B.,Scrocco, C.,Brescia,I., (2008).”Influence minimally of postharvest treatments and film

  permeability on quality decay kinetics of processed .”Postharvest Biology and Technology, 47, 389-396. grapes De Wolf,F.A.(2003,)”Collagen and Gelatin In Progress In Biotechnology” .Elsevier Science, 23,133-218. Diab, T.,Biliaderis, C.G., Gerasopoulos, D., and Sfakiotakis,E.,(2001).

  ”Physicochemical Properties and Application of Pollutan Edible

  

film and Coating in Fruit Preservation ”J.of the Science of Food and

Agriculture, 81:988-1000.

  Di Gioia,L., Guilbert,S., (1999)”Corn protein-based thermoplastic resins:Effct amphiphilic plasticizers” Journal of Agricultural and

  of some polar and Food Chemistry 47,1254-1261.

  Djbourov, M.Lechaire,J.,and Gaill,F.(1993).”Structure and Rheology of Gelatin and Collagen Gels”.Biorheology,30:191-205. Djojowidagdo, S. (1981).”Kajian Kulit dan Pemanfaatannya” Presentasi Pada Seminar Pertemuan Ilmiah Ruminansia di BPT Ciawi, Bogor. Donhowe, I.G, and.Fennema,O.R (1994).”Edible Film and Coating

  

Characteristics , Formation, Definition and Testing Methods” Dalam

  Krochta, J.M.,E.A.Baldwin and M.O.Niperos-Cariedo (1994).”Edible Coating and Film to improve Food Quality Technomic Publishing Company Inc> Pennsylvania.

  DSN (Dewan Standarisasi Nasional). (1995) SNI 06-3735-1995.” Mutu dan Cara Uji Gelatin’ , Jakarta. Elisabeth,J.,(1999).”Modifikasi Minyak dan Lemak: Teknologi dan Aplikasi

  ”.Seminar Peranan Teknologi Hasil

  Dalam Industri Pangan dan Kimia

  Pertanian Dalam Industri Penyedian Bahan Baku Industri Pangan dan Kimia, Medan. Eli R.(2009)”Karakterisasi Biodegradasi Polimer”Jurdik Kimia UNJ.Prosiding Seminar Nasional Penelitian,Pendidikan dan Penerapan MIPA. Endo.Y.H. and F.Kenshiro.,(1997),”Autooksidation of Synthetic Isomers of acid” ,J.Am.Oil.

  Tryacylglicerol Containing Escosapentaenoic Chem.Soc.77,11.

  Fardiaz, S (1993).”Mikrobiologi Pangan I” Jakarta:PT.Gramedia Pustaka Umum.Fessenden, R.J dan R.J. Fessenden.(1999).”Kimia Organik” Edisi Ketiga.Jilid 1 dan 2. Jakarta: Erlangga

  Fessenden,R.J dan Fessenden,J,(1994),”Kimia Organik” Jilid 2.Edisi ketiga,Jakarta:Erlangga.

  Glicksman, M.(1969).”Gum Technology in The Food Industry”.Academic Press, New York. Gelatin Manufacturers Institute of America (GMIA),(2006). ”gelatin” htpp:/www.gelatingmia.com. Accesed 12 November 2011.

  Genadios A,(2002)”Protein-Based Film and Coating” USA:Woodhead Publishing Limited and CRC Press LLC. Gennadios, A and C.L.Weller.(1990).”Moisture Adsorption by grain Protein . ”Tranactions of ASAE, 37(2), 535-539.

  Films

  Gennadios,A ,.McHugh.T,H., C.L. Weller,C.L and Krochta,J.M. (1994).”Edible Coating anf Film Based on Proteins in Krochta,J.M.,E.A.Baldwin and M.O.Nisperos-Carriedo.”Edible Coating ang Film to Improve Food ”.Technomic Publishing Company.Inc.Pensylvania.

  Ghandi,N.N.(1977),”Application of Lipase”,J.Am.Oil Chem.Soc.74,6. Ginting. J..,(2008).”Efek Larutan Elektrolit Dan Temperatur Terhadap Sifat

  NTC/PTC Karbon Tempurung Kelapa ”Tesis Pasca Sajana

  USU.Jurusan Fisika Girsang.M.J.(2000).”Sintesis 1-Lauroil Gliserol Melalui Reaksi Klorinasi

  ”Skripsi Jurusan

  Gliserol Diikuti Esterifikasi dengan Natrium Laurat Kimia FMIPA-USU. Medan.

  Gontard,N.,Guilbert, S and Cuq,J.L.(1993).”Water and Glycerol as Plasticizer

  affect Mechanical and Water Vapor barrier properties of an edible film”.J.Food Sci. 58(1):206-211. wheat gluten

  Goud,V.V.,,and Patwardan,A.V.(2006),Epoxidation of Karanja Oil by H

  2 O 2 ” :J.Am.Oil.Chem.Soc.Vol.83.635.

  Gritter,R.J.(1991).”Pengantar Kromatografi”Bandung:Penerbit ITB. Griffin,W.C.(1979)”Emulsions”Standen(ed) Kirk-Othmer Encyclopedia of

  rd Chemical Technology (3 ed) 8:117-154,702.

  Guenther,E,(2006) ”Minyak Atsiri”Jilid I (terjemahan) S.Ketaren, Universitas Indonesia. Guilbert,S.,(1986),Technology and Application of Edible Protective Films,

  dalam Food Packaging and Preservation: Theory and Practice, M.Mathlouthi (editor).Elsevier,London.

  Han, J.H.(2000).”Antimicrobial Food Packaging”.Food Technology, 54(3):56- 65.

  Harahap,A.P.(2009),”Pelapisan Melon Menggunakan Film Edibel dari Pati

  Ubi Kayu dengan Penambahan Sorbitol sebagai zat Pemlastis”Skripsi Fakultas Pertanian Jur.Tek.Pert.USU.

  Harry,O,Kuru,R.G.,Gordon,S.H., dan Blawos,A(2005),A Facile Synthesis of Aminihidroxy Triglyserides From Newp Oil. USA :J.Am.Oils.

  Chem.Soc.Vol.82.207. Hart,H.(2003).”Kimia Organik”Edisi Kesebelas.,Jakarta.Erlangga. Hasan.(2007)”Studi Ekstraksi pada Proses Pembuatan Gelatin Tipe B dari Fakultas Teknologi Pertanian, Institut Pertanian Bogor.

  kulit Sapi”

  House, H.O.,(1972),”Modern Synthetic Reaction”.W.A.Benyamin Inc. Menlo Park, California. Julianti,E., dan M.Nurminah, (2007),”Buku Ajar Teknologi

  ”http://www.e learning.com[11 0ktober 2011]

  Pengemasan Jones, N.R.(1977).” Uses of Gelatin in Edible Products” In: Ward, A,G. and A.

  Courts. 1977. The Science and Technology of Gelatin. Academi Press, New York. Kaban.,J.(2007).Studi Karakteristik Dan Aplikasi Film Pelapis Kelat Logam

  Disertasi Program Pasca Sarjana USU,

  Alkali Tanah Alginat-Kitosan, Medan.

  Karlina.I.R.,Atmaja.L.,”Ekstrak Gelatin dari Tulang Rawan Ikan Pari

  (Himantura gerarrdi) pada Variasi Larutan Asam untuk

  Prosiding Skripsi Semester Gasal 2009/2010.Jur.Kimia

  perendaman” .FMIPA.ITS.

  Kester,J.J., and Fennema,O.R.,(1986),Edible Film and Coating: a Review,Food Technol.,40,12:47-59. Ketaren,S.(2008),”Pengantar Teknologi Lemak dan Minyak Jakarta:UI-Press.

  Pangan”,

  Kim,H.O.,Park,S.W..,Park,H.D.,(2004).”Inactivation of Escherrichia 0157:H7 aldehyde

  by cinnamic purified from Cinnamomum cassia shoot .”Food Microbiol.21(1),105-110.

  Krochta, J.M., (1992).”Edible and Biodegradable polymer film” :challenges and oppurtinities. Food Technology.51(2):61-74. Krochta,J.M.,(1997)”Edible and Biodegradable Polymer Films:Challenges and Opportunities, Food Technology, 51:61-74, didalam Weber, C.J.

  (Ed). (2000)”Biobased Packaging Materials for the Food Industry”.A European Concerted Action, Denmark. Lee, C.H.,D.S.An.,S.C. Lee.,H.J.Park and D.S.Lee.(2004).”A Coating for use an

  antimicrobial and antioxidative packaging material incorporation -tocopherol”. Journal of Food Engineerin. 62: 323-329. nisin and Leiner Davis Gelatin.(2000)”Gelatin Structure”WWW.Gelatin.Com.

  Leung,A.(1980)”Encyclopedia of Natural Ingredients”John Wiley & Sons, 408p. Lin,B;Yang,L;Dal,H and Yi,A. (2008),”Kinetic Studies on Oxirane Clevage of

  Epoxidized Soybean Oil by Methanol and Characterization of JAOCS:85. Polyols”,

  Lin,S.Sherman.,Hsieh,A.L.,Min,B.S.David.,Chang,S.Stephen.(1976),”A Study of

  The Color Stability of Commercial Oleic Acid”.Food Science. Cook

  College.Rutgers, The State University of New Jersey, New Bruswick, Nj 08903. Lutony,T.L. dan .Rahmayati,Y., (2002)”Produksi dan Perdagangan Minyak Atsiri .” Penebar Swadaya,Jakarta. Magrabar Chemical Corp.(1979)”Magrabar Organic Antifoam”PD-2125 Original MSDS. Maizura,M.,Fazillah,A.,Norziah,M.H and Karim,A.A.(2008)”Antibacterial

  Sago Starch Alginate Based Edible Film

  Ativity of Modified Incorporated with Lemongrass (Cymbopogon citrates) boil ”International Food Reseach Journal 15(2):233-236.

  March,J.,(1983).”Advanced Organic Chemistry”.$ed.New York:John Wiley & Sons. Mattson, H.P. and Volpenhein, A.R.,(1995),”Synthesis and Properties of Glyserides ”,J.Lipid Reseach 3p.(281-295). Martiningsih,N dan Atmaja,L (2010)”Analisis Sifat Kimia,Fisik, dan Termal

  Gelatin dari Ekstrak Kulit Ikan Pari (Himantura gerradi) melalui

  Jenis Larutan Asam”, Prosiding Skripsi Semester Gasal

  Variasi 2009/2010 Jur.Kimia ITS.Surabaya.

  McHugh,T.H, and .Krochta.J.M.,(1994).”Sorbitol-vs glycerol-plastized whey

  protein edible films : integrated oxygen permeability and Tensile property evaluation”J.Agric.Food Chem, 42(4): 841-845.

  Melly, D. (2008)”Pemanfaatan Gelatin dari Kulit Ikan Patin (Pangasius sp)

  sebagai bahan baku pembuatan Edible film” Skripsi Prog.Studi THP Fak.Perikanan dan Ilmu Kelautan.IPB.

  Meffert,A.,(1984),”Technical Uses of Fatty Acid Esters” ,J.Am.Oil.Chem.Soc.,61,255.

  Mexander O.G and Richard A.Holley (2004).”Mechanisms of Bactericidal

  Action of Cinnamaldehyde against Listeria monocytogenes and of

  ”

  Eugenol agains L.monocytogenes and Lactobacillus sakei Appl.Environ Microbiol;70(10);5750-5755.

  Meyer,L.H..,(1973),”Food Chemistry” Affiliated East West Press.P.V.T. Ltd, New Delhi, India. Meyer, L.H.(1976).”Food Chemistry” Modern Asia Edition. Reinhead Publishing Corporation, New York. Morilon,V.,F.Debeaufort.,G.Blond.,M.Caplle, and A, Volley.(2002)”Factor

  affecting the permeability of lipid-based edible film: A review.” Crit.Rev.Fod Sci.Nutr,42:67-89.

  Mulja,H.M.(1994),”Perkembangan Instrumentasi Kromatografi

  Gas Surabaya: Airlangga University Press.

  Murry,J.Mc.,(1992)”Organic Chemistry”,Ed. III, Brooks/Cole Publishing Co.California. Murry.(1994),”Fundamental of Organic Chemistry”California:Cole Publishing Company. Noureddini,H.,Zoebellen.,(1992)”Physical Properties of Oils and Mixtures of Oils ”Journal American Oil Chemistry Society,vol 69. Noureddini,H., dan Medikonduru, (1977),”Glicerolysis of Fats and Methyl Esters ” J.Am.Oil.Chem.Soc.(74). Ninlet.H.,Lukman.A.,(2010)”Analisis Sifat Kimia,Fisik, dan Termal Gelatin

  Ikan Pari (Himantura gerrardi) melalui Variasi

  dari Ekstraksi Kulit

  ”Prosiding Skripsi Gasal 2009/2010.Jurusan Kimia

  Jenis Larutan Asam FMIPA.ITS.

  Nurwantoro, dan Djarijah,S.A.,(1977)”Mikrobiologi Pangan Hewani - Nabati” Kanisius. Yogyakarta 13,29-30,63-66. Ouattara, B.,.Simard.R.E,.Piette.,G.,.Begin.A.,and Holley.R.A.,(2000).”Diffusion

  Propionic Acid from Chitosan-based

  of Acetat Acid and Antimicrobial Packaging Film ”.J.of Food Sci.65(5), 768-773.

  Ozgulsun,A.,.Karaosmanoglu,F., dan Tuter.M.,(2008),”Esterification Reaction

  of Oleic Acid with a Fusel Oil Fraction for Production of Lubricating ”,J.Am.Oil Chem.Soc.77,11. Oil

  Pardi (2005)”Optimasi Proses Produksi Gliserol Monooleat dari Gliserol

  Hasil Samping Pembuatan Biodiesel”Tesis Sekolah Pasca Sarjana USU.Medan. Park,H,J.,Chinnan,M.S., and Shewfelt,R.L.,(1994),Edible Corn-Zein Coatings

  Storage Life Tomatoes , Journal of Food Processing and Preservation 18:317-333.

  Pasto,D.J.(1992).”Experiments and Techniques in Organic Chemistry”New Jersey:Prentice Hall, Engewood Cliffs. Pavia,D (1976).”Introduction for Organic Laboratory Techniques” Philadelphia: Sounders Company. Pine,S.H.,Hendricson.J.B.,Gram,D.J.Hammond.G.S.(1984)”Organic ”Fourth Edition London: Mc Graw Hiii Book Company.

  Chemistry Poedjiadi,A.(1994),”Dasar-dasar Biokimia”,Jakarta:UI-Press.

  Poeloengasih,C.D.(2002)”Karakterisasi Edible film Komposit Protein Biji (Psophocarpus tetragonolobus (L.,DC) dan Tapioka”Tesis

  Kecipir Program Pascasarjana UGM.Yogyakarta.

  Poppe, J.(1992)”Gelatin in : Imeson,A (eds) 1992, Thickening and Gelling

  Agents for Food.”Blakie Academic and Profesional.London

  Pranoto, Y., Salokhe, V.M., and Rakshit, S.K.,(2005)”Physical and

  AntibacterialvProperties of Alginate-Based Edible film

  ” Food Reseach International,

  Incorporated with Garlic Oil 38:b267-272.

  Purnomo, E.(1995).”Pengetahuan Dasar Teknologi Penyamakan Kulit”.

  Akademi Penyamakan Kulit. Departemen Perindustrian Republik Indonesia.Yogyakarta. Parwata dan Fanny (2008)”Kemungkinan Penggunaan Edible Film dari Pati

  Pengemas Lempuk”J.Ilmu-Ilmu Pertanian Industri

  Tapioka sebagai 3(2):99-106.

  Quintavalla, S., and L.Vicini, (2002).”Antimicrobial food packaging in meat ”.Meat Science 62: 373-380.

  Industry

  Randal, D., dan Lee.(2002)”The Polyurethanes Book:. Jhon Willey & Son.Ltd.Everberg. Richtler, H.J. dan Knault, J.,(1984),”Challenges a Nature Industry Marketing

  and Economics of Oleo Chemical in Western Europe ”.J.Am.Oil Chem.Soc.,(61,160).

  Riswiyanto.(2002).”Kimia Organik” Jakarta .Erlangga.

  Rivero,M.A.Garcia and A.Pinotti,(2010).”Correlation between structural,

  barrier, thermal and mechanical properties of plastized gelatin

  Innovative Food Science & Emerging Technologies volume 11,

  film” Issue 2, Pages 369-375.

  Robertson,L.G.,(1992)”Food Packaging Principles and Practice”Marcell Dekker .Inc.New York. Rosen,M.J.,(1978)”Surfactant and Interfacial Fenomena”.New York:John Wiley & Sons. Sadi,S.,K.Pamin and Darnoko(1995),” Oil and Palm Fatty Acid”Paper is

  st

  Presented at 21 Word Conggres and Preparation of Butyl Epoxy Stearat from Palm Exhibition of The International,Society for Fat Reseach 1-6 October,The Hagua Netherland. Sastrohamidjojo,H(2004)”Kimia Minyak Atsiri”Cetakan 1, Yogyakarta:Gajah Mada,University Press.

  Setijahartini,S.(1985)”Pengeringan Agro Industri”Jurusan Teknologi Industri Pertanian FATETA.IPB.Bogor. Schreiber,R.,Gareis.(2007)”The raw material Ossein.” In R.R.Schreiber and

  H.Gareis.(eds.)”Gelatine

  Handbook Theory and Industrial .” Weinham, Wiley-VCH..pp.63-71. Practice

  Sebayang,A.S.,(2009)”Karakterisasi Film Pelapis Khelat Kalsium Alginat-

  Kitosan dengan Bahan Pemlastis Gliserol”Prog.Magister Ilmu Kimia FMIPA.USU.

  Shan,B.,Cai,Y.Z.,Brook,J.D., and Corke,H.,(2007).”Antibacterial Properties

  and Major Bioactive Components of Cinnamon Stick (Cinnamomum burmanii): Activity against Foodborne Pathogenic Bacteria ”J.Agric.Food Chem.Jul.!!:55(14):5484-90

  Sharphouse, J.H.(1978).”Leather Technician,s Handbook”.Leather Producers Association. London. Shereve,R.M.(1956),”Chemical Engineering Series,The Chemical Process Industries ”Second Edition, New York:Mc Graw-Hill,Inc. Silverstein, R.M.(1981)”Spectrometric Indentification of Organic Fourth Edition. New York : John Wiley and Sons.

  Compound”

  Siragusa, G.R., and Dickinson.J.S(1992).” Inhibition of Listeria

  monocytogenes on beef tissue by application of Organic Acid Immobilized in a Calciumm gel ”.J.of Food Sci.,57; 293-296.

  Smallman,R.E., and Bishop,R.Y.(2006)”Metalurgi Fisik Modern dan Rekayasa ”Edisi IV.Jakarta:Erlangga

  Material Smith,H.V.,(1985),”Oleochemical in Plastic Industries ”,J.Am.Oil Chem.Soc..,(61, 160). Sothornvit,R. and.Krochta J.M.(2000)”Water vapor permeability and solubility ”J.Food Scienc.

  of films from hydrolyzed whey protein

  65(4):700-705 Standar Nasional Indonesia (SNI).06.3735.(1995)”Mutu dan Cara Uji Gelatin” Dewan Standardisasi Nasional,Jakarta.

  Sumarjo,D.(2006),”Pengantar Kimia” Jakarta: Buku Kedokteran. Suryanigrum Dwi TH, Jamal Basmal, dan Nurochmawati.(2005)”Studi

  Pembuatan Edible Film dari Karaginan ”J.Penelitian Perikanan Indonesia 11(4):1-13.

  Suwardi.Y., Atmaja L.,Martak. F(2010)”Pengaruh Variasi Larutan Asam pada Ikan Patin (Pangasius hypothalamus) Terhadap Sifat-

  Isolasi Gelatin Sifat Kimia dan Fisik ”Jur.Kimia FMIPA ITS.Paper Seminar.

  Syamsir, Elvira .(2008) ”Mengenal Edible Film ”http://id.shvoong.com/exactsciences/. Diakses 1 Maret 2009. Syarief,R., Sassya. Dan Isyana, B.(1989)” Teknologi Pengemasan Pangan.” PAU Pangan dan Gizi, IPB.Bogor. Swern,D.,Scanian,J.T and Diekel, G.B.(1959).”Organic Synthesis Coll.”Vol.39. Tambun R.(2006).”Teknologi Oleokimia”Medan:USU Press. Tarigan,A.(2011),”Sintesis 9-n-Pentoksi 10-Hidroksi n- Pentil Stearat

  ”, Skripsi Jurusan Kimia FMIPA-

  Campuran dari Asam Oleat USU,Medan.

  Taufik,M.(2010).”Aktivitas Antibakteri Minyak Cengkeh yang Diaplikasikan

  dalam Edible film Berbahan dasar Gelatin halal Kulit kaki ayam Broiler ”LPPM-UGM.

  Teknopangan & Agroindustri (2008).”Edibel Film” 10 Oktober 2011]. Van Tuil,R., Fowler,P.,Lawther,M., and Weber,C.J.,(2000), Properties of

  Biobased Packaging Materials, dalam Biobased Packaging Materials for the Food Industry - Status and Perpective , C.J. Weber

  (editor), Dept.of Dairy and Food Science. The Royal Veterinary and Agricultural University, Kopenhagen.8-13. Wahyu.A.W.,Yulfi yulfi Zetra,Perry Burhan (2009).,”Minyak Atsiri dari Kulit

  Batang Cinnamomun burmanii (kayu manis) dari Famili Lauraceae

  ”Skripsi

  sebagai Insektisida Alami, Antibakteri, dan Antioksidan Jurusan Kimia FMIPA.ITS.

  Wahyuni,S (2001),Mempelajari Karakteristik Fisik dan Kimia Edible Film

  Gelatin Tulang Domba dengan Plasticizer Gliserol”,Skripsi Jur.Ilmu Produksi Ternak Fak.Peternakan,IPB.

  Ward,A.G. dan Courts.(1977).”The Science and Technology of Gelatin” Academic Press, New York. West,A.R.(1984)”Solid StateChemistry and its Aplication”Jhon Willey & Sons.Publisher. Wijayanti,W.A.(2010).”Minyak Atsiri dari Kulit Batang Cinnamomum

  Famili Lauraceae Sebagai Insektisida

  burmanii Kayu manis dari alami dan Antioksidan ”.Skripsi FMIPA Kimia ITS.

  Wilbraham,A.C.(1992).”Pengantar Kimia Organik dan Hayati”.Bandung.ITB- Press. Willet, J.E.(1987).”Gas Chromatography”London:John Wiley & Sons. Winarno (1997). “Kimia Pangan dan Gizi” Jakarta.Gramedia. Winarno.F.G.(1986).”Kimia Pangan dan Gizi”. Jakarta : Penerbit Gramedia. Wisewan,P.(1983)”An Introduction to Industrial Organic “ Second Edition:Applied Science Publishers ltd. Wendakoon,C.N.,Sakaguchi.M.,(1995)”Inhibition of Amino Acid

  Decarboxylase Activity of Enterobacter aerogenes by Active Components in Spices ”J.Food Prot.58(3),280-284.

  Yamada,T.,Hewett,T.A.(1997)”Theory for The semi-analytical calculation of

  oil recovery and effective relative permeability using

  ”Adv.Water Res.20,

  streamtubes

  Yamamura,S.,M.Nakamura and T.Takeda.,(1989)”Synthesis and Properties and

  Destructible Anionic and Cationic Surfactant with a 1,3-Dioxolan Ring ”,J.Am.Oil.Chem.Soc.

  Yamsir, E.(2008).”Potensi Migrasi Komponen Kemasan Aktif (Active )” Htpp/www.id.shvoong.com.

  Packaging

  Yan,Y.,U.T.Born Scheur., G.Stadler., S.Lutz-Wahl., M.,M.Reuss, and R.D.Schmid,(2001), ”Production of Sugar Fatty Acid Esterification in

  

a Stireed-Thank Membrane Reactor Optimization of Parameters by Response Surface Methodology”J.Am.Oil Chem.Soc.78.2. Ju-Yeon Kim,Cheol-Kyun Jung, Do-Hyeong Kim, and Seon-Bong Kim,(2012),”Properties of edible biofilm manufactured from gelatin”Korean J.Chem.Eng.,

  yellowfin tuna (Thunus albacores) skin 29(6),786-791.

  Zoebeleein, H. (1992),”Renewable Resource for The Chemical Industry ”,INFROM.(3,721). Zinoviadow,K.G., Koulsomanis,K.P,. and Billaderis,G.C.,(2009).

  ”Physicochemical Properties of Whey Protein Isolate films oregano fresh beef”

  oil and their antimicrobial action against spoilage flora of Meat Science 82:338-345.

Dokumen yang terkait

Identifikasi Senyawa Penyusun Minyak Atsiri Kulit Kayu Manis (Cinnamomum burmannii)Dari Lubuk Pakam, Laguboti Dan Dolok Sanggul Dengan Menggunakan GC-MS

11 138 104

Penetapan Kadar Minyak Atsiri Kayu Manis (Cinnamomum burmanni) Menggunakan Metode Destilasi

15 231 44

Pemanfaatan Gliserol Dan Turunannya Sebagai Plasticizer Pada Edible Film Gelatin Yang Diinkorporasi Dengan Minyak Atsiri Kulit Kayu Manis (Cinnamomum Burmanii) Sebagai Antimikroba

10 107 120

Karakterisasi Edible Film Yang Bersifat Antioksidan Dan Antimikroba Dari Galaktomanan Biji Aren (Arenga pinnata) Yang Diinkorporasi Dengan Minyak Atsiri Daun Kemangi (Ocimum basilicum L.)

24 127 193

Penentuan Komponen Senyawa/Minyak Atsiri Dan Uji Aktivitas Antibakteri Fraksi N-Heksana, Etil Asetat Dan Metanol Kulit Kayu Manis (Cinnamomum Burmanii)

2 89 68

Identifikasi Senyawa Penyusun Minyak Atsiri Kulit Kayu Manis (Cinnamomum burmannii)Dari Lubuk Pakam, Laguboti Dan Dolok Sanggul Dengan Menggunakan GC-MS

0 0 44

Identifikasi Senyawa Penyusun Minyak Atsiri Kulit Kayu Manis (Cinnamomum burmannii)Dari Lubuk Pakam, Laguboti Dan Dolok Sanggul Dengan Menggunakan GC-MS

0 0 12

Karakterisasi Edible Film Yang Bersifat Antioksidan Dan Antimikroba Dari Galaktomanan Biji Aren (Arenga pinnata) Yang Diinkorporasi Dengan Minyak Atsiri Daun Kemangi (Ocimum basilicum L.)

1 1 44

Karakterisasi Edible Film Yang Bersifat Antioksidan Dan Antimikroba Dari Galaktomanan Biji Aren (Arenga pinnata) Yang Diinkorporasi Dengan Minyak Atsiri Daun Kemangi (Ocimum basilicum L.)

0 1 18

Karakterisasi Edible Film Yang Bersifat Antioksidan Dan Antimikroba Dari Galaktomanan Biji Aren (Arenga pinnata) Yang Diinkorporasi Dengan Minyak Atsiri Daun Kemangi (Ocimum basilicum L.)

0 1 22