6. DAFTAR PUSTAKA - 13.70.0013 Hans Christian Purnomo Sulistijo DAFTAR PUSTAKA

6. DAFTAR PUSTAKA

  Abbas, M.M. and A.M. Mahasneh. (2014). Isolation of Lactobacillus strains with Probiotic Potential from Camel’s Milk. African Journal of Microbiology Research . Vol 8 (15) : 1645-1655.

  Adams, M. and M. Moss. (2008). Food Microbiology Third Edition. The Royal Society of Chemictry Publishing. England. Ashraf, M., M. Arshad, M. Siddique, and G. Muhammad. (2009). In Vitro Screening of

  Locally Isolated Lactobacillus Species for Probiotic Properties. Pakistan Veterinary Journal. Vol. 29 (4): 186-190. Astawan, M., T. Wresdiyati, I.I. Arief dan D. Febiyanti. (2011). Potensi Bakteri Asam

  Laktat Probiotik Indigenus sebagai Antidiare dan Imunomodulator. Jurnal Teknologi dan Industri Pangan . Vol 22(1): 11-16. Battcock, M. and S. Azam-Ali. (1998). Fermented Fruits and Vegetables, A Global Perspective. FAO Agricultural Services Bulletin No. 134.

  http://www.fao.org/docrep/x0560e/x0560e10.htm. Diakses pada tanggal 16 Mei 2017.

  Buckle, K.A., Edwards, R.A., Fleet, G.H., dan Wootton, M. (1987). Ilmu Pangan.

  Universitas Indonesia Press. Jakarta. Dalimartha, S. (2000). Atlas Tumbuhan Obat Indonesia Jilid 2. Trubus Agriwidya.

  Jakarta. Dewi, A.K. (2013). Isolasi, Identifikasi dan Uji Sensitivitas Staphylococcus aureus terhadap Amoxicillin dari Sampel Susu Kambing Peranakan Ettawa (PE)

  Penderita Mastitis Di Wilayah Girimulyo, Kulonprogo, Yogyakarta. Jurnal Sain Veteriner . Vol 31(2): 138-150. Dewi, S.S dan H. Anggraini. (2012). Viabilitas Bakteri Asam Laktat Asal ASI terhadap pH Asam Lambung dan Garam Empedu. http://jurnal.unimus.ac.id. Diakses pada tanggal 14 Mei 2017. Direktorat Gizi Departemen Kesehatan R. I. (1981). Daftar Komposisi Bahan Makanan.

  Bhratara Karya Aksara. Jakarta. Emmawati, A., B.S.L.S. Jenie., L. Nuraida dan D. Syah. (2015). Karakterisasi Isolat Fuller, R. (1992). History and Development of Probiotics. In Probiotics the Scientific

  Basis. Edited by Fuller. Chapman and Hall. London, New York, Tokyo, Melbourne, Madras.

  Grosu-Tudor, S.S. and M. Zamfir. (2012). Probiotic Potential of Some Lactic Acid Bacteria Isolated from Romanian Fermented Vegetables. Annals of RSCB. Vol 17 (1) : 234-239.

  Hadioetomo, R.S. (1993). Mikrobiologi Dasar dalam Praktek Teknik dan Prosedur Dasar Laboratorium . Gramedia. Jakarta. Holzapfel, W.H., P. Haberer,R. Geisen,J. Bjorkroth, and Schillinger. (2001). Taxonomy and Important Features of Probiotic Microorganism in Food and Nutrition. The

  American Journal of Clinical Nutrition. Vol 73 : 3658-738.

  Hui, Y.H., L. Meunier-Goddik, A.S. Hansen, J. Josephsen, W.K. Nip, P.S. Stanfield, and F. Toldra. (2004). Handbook of Food and Beverage Fermentation

  Technology . Marcel Dekker, Inc. New York.

  Hutkins, R.W. (2006). Microbiology and Technology of Fermented Food. Blackwell Publishing Ltd. USA. In, Y. W., Kim, J. J., Kim, H. J., and Oh, S. W. (2013). Antimicrobial Activities of

  Acetic Acid, Citric Acid and Lactic Acid Against Shigella Species. Journal of Food Safety . Vol. 33(1): 79-85. Iñiguez-Palomares, C., R. Pérez-Molares, and E. Acedo-Félix. (2007). Evaluation of Probiotic Properties in Lactobacillus Isolated from Small Intestine of Piglets.

  Revista Latino Americana de Microbiologia . Vol. 49 (3-4): 46-54.

  Jamaly, N., A. Benjouad, and M. Bouksaim. (2011). Probiotic Potential of Lactobacillus strains Isolated from Known Popular Traditional Moroccan Dairy Products.

  British Microbiology Research Journal . Vol 1 (4) : 79-94.

  Joshi, V. K., S. Sharma., and N. S. Rana. (2006). Production, Purification, Stability, and Efficacy of Bacteriocin from Isolates of Natural Lactic Acid Fermentation of Vegetables. Food Technol. Biotechnol. Vol. 44 (3): 435-439.

  Khunajakr, N., A. Wongwicharn, D. Moonmangmee, and S. Tantipaoboonvut. (2008).

  Screening and Identification of Lactic Acid Bacteria Producing Antimicrobial Compounds from Pig Gastrointestinal Tracts. KMTIL Science Technology Kusmiati dan A. Malik. (2002). Aktivitas Bakteriosin dari Bakteri Leuconostoc mesentroides Pbac1 pada Berbagai Media. Jurnal Makara Seri Kesehatan. Vol.

  6 (1) : 1-7. Lay, B.W. (1994). Analisa Mikroba di Laboratorium. Raja Grafindo Persana. Jakarta. Maunatin, A. dan Khanifa. (2012). Uji Potensi Probiotik Lactobacillus plantarum Secara In-vitro. Alchemy. Vol 2 (1) : 26-34.

  Montet, D., R.C. Ray, and N. Zakhia-Rozis. (2014). Lactic Acid Fermentation of

  Vegetables and Fruits . In: Ray, R.C. and D. Montet. (Eds.). Microorganisms and Fermentation of Traditional Foods . CRC Press. Boca Raton.

  Oluwajoba, S. O.; F. A. Akinyosoye and V. O. Oyetayo. (2013). In Vitro Screening and Selection of Probiotic Lactic Acid Bacteria Isolated from Spontaneously Fermenting Kunu-Zaki. Advances in Microbiology Vol. 2013 (3): 309-316.

  Oulkheir, S., K. Ounine, N. E. El Haloui, and B. Attarassi. (2015). Antimicrobial Effect of Citric, Acetic, Lactic Acids and Sodium Nitrite against Escherichia Coli in Tryptic Soy Broth. Journal of Biology, Agriculture and Healthcare. Vol. 5 (3):12-19.

  Pelinescu, D., M.C. Chifiriuc, L.M. Ditu, I. Sarbu, C. Bleotu, T. Vassu, I. Stoica, V.

  Lazar, N. Corcionivoschi, and E. Sasarman. (2011). Selection and Characterization of the Probiotic Potential of Some Lactic Acid Bacteria Isolated from Infant Feces. Romanian Biotechnological Letters. Vol 16 (3) : 6178-6189.

  Perroni ‐ Ventura, Y. Montaña, C., and García‐ Oliva, F. (2006). Carbon‐ Nitrogen

  Interactions in Fertility Island Soil from A Tropical Semi ‐ Arid Ecosystem. Functional ecology. Vol 17 (6): 719-728.

  Purwohadisantoso, K., Zubaidah, E., dan Saparianti E. (2009). Isolasi Bakteri Asam Laktat dari Sayur Kubis yang Memiliki Kemampuan Penghambatan Bakteri Patogen (Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, dan

Salmonella thypimurium ). Jurnal Teknologi Pertanian. Vol. 10 (1) : 19-27.

  Pyar, H. and K. K. Peh. (2014). Characterization and Identification of Lactobacillus Acidophilus Using Biolog Rapid Identification System. International Journal of Pharmacy and Pharmaceutical Sciences 6 (1) : 189-193.

  Rahayu, E.S. (2001). Lactic Acid Bacteria in Fermented Foods of Indonesian Origin.

  ___________. dan S. Margino. (1997). Bakteri Asam Laktat : Isolasi dan Identifikasi.

  PAU Pangan dan Gizi. Universitas Gajah Mada. Yogyakarta. Rinto, A., D. Sasanti, dan K. Fitria. (2012). Aktivitas Penghambatan Isolat Bakteri

  Asam Laktat Ikan Nila dan Tongkol Terhadap Bakteri Merugikan Produk Perikanan. JPHPI. Vol. 15 (2). Salminen, S., A. V. Wright, and A. Ouwehand. (2004). Lactic Acid Bacteria: Microbiology and Functional Aspects , Third Edition. Revised and Expanded.

  Marcel Dekker, Inc. New York. Saranya, S. and N. Hemashenpagam. (2011). Antagonistic Activity and Antibiotic

  Sensitivity of Lactic Acid Bacteria from Fermented Dairy Products. Advances in Applied Science Research . Vol. 2 (4): 528-534. Singleton, P. and D. Sainsbury. (2006). Dictionary of Microbiology and Molecular Biology . Third Edition, Revised. John Wiley & Sons, Ltd. England. Suardana, I. W., I. N. Suarsana, I. N. Sujaya, dan K. G. Wiryawan. (2007). Isolasi dan

  Identifikasi Bakteri Asam Laktat dari Cairan Rumen Sapi Bali sebagai Kandidat Biopreservatif. Jurnal Veteriner. Vol. 8 (4): 155-159. Sunaryanto, R dan B. Marwoto.(2012). Isolasi, Identifikasi, dan Karakterisasi Bakteri Asam Laktat dari Dadih Susu Kerbau. Jurnal Sains dan Teknologi Indonesia.

  Vol 14(3): 228-233. Suriasih, K.; N. Sucipta dan M. Hartawan. (2015). Potensi dan Karakteristik Bakteri

  Asam Laktat (BAL) Isolat Kefir dan ‘Biji’ Kefir Sebagai Imunomodulator Pada Hewan Coba . Udayana University Press. Bali.

  Suskovic, J., B. Kos, J. Beganovic, A.L. Pavunc, K. Habjanic, and S. Matosic. (2010).

  Antimicrobial Activity –The Most Important Property of Probiotic and Starter Lactic Acid Bacteria. Food Technol. Biotechnol. Vol 48 (3) : 296-307. Swain, M.R., M. Anandharaj, R.C. Ray, and R.P. Rani. (2014). Fermented Fruits and

  Vegetables of Asia: A Potential Source of Probiotics. Biotechnology Research

  International . Vol. 2014 : 1 – 19.

  Tamang, B. and J.P. Tamang. (2009). Lactic Acid Bacteria Isolated from Indigenous Fermented Bamboo Products of Arunachal Pradesh in India and Their Functionality. Food Biotechnology. Vol. 23:133 –147.

  Tanasupawat, S., T. Ezaki., K-I. Suzuki., S. Okada., K. Komagata., and M. Kozaki.

  (1992). Characterization and Identification of Lactobacillus pentosus and Lactobacillus plantarum strains from Fermented Foods in Thailand. J. Gen.

  Appl. Microbiol . Vol 38: 121-134.

  Tortora, G.J., B.R. Funke, and C.L. Case. (2013). Microbiology: An Introduction 11th Edition . Pearson Education, Inc. USA. Usmiati, S., W. Broto, dan H. Setiyanto. (2011). Karakteristik Dadih Susu Sapi yang Menggunakan Starter Bakteri Probiotik. JITV 16(2):140-152. Utama, C. S. dan A. Mulyanto. (2009). Potensi Limbah Pasar Sayur Menjadi Starter

  Fermentasi. Jurnal Kesehatan Vol. 2 (1): 6 – 13. Vasiee, A.R., F. Tabatabaei Yazdi, A. Mortazavi, and M.R. Edalatian. (2014). Isolation,

  Identification and Characterization of Probiotic Lactobacilli spp. from Tarkhineh. International Food Research Journal. Vol 21 (6) : 2487-2492. Wahyuni, L. S., (2014). Uji Aktivitas Antibakteri Esktrak Kubis (Brassica oleracea

  L.var. capitata L. ) Terhadap Bakteri Escherichia coli. Fakultas Kedokteran dan Ilmu Kesehatan, Universitas Islam Negeri Syarif Hidayatullah, Jakarta.

  [Skripsi]. Widodo. (2003). Bioteknologi Industri Susu. Lacticia Press. Yogyakarta. Yavuzdurmaz, H. (2007). Isolation, Characterization, Determination Of Probiotic

  Properties Of Lactic Acid Bacteria From Human Milk. Izmir Institute of Technology. [Thesis]. Yuliana, N. (2008). Kinetika Pertumbuhan Bakteri Asam Laktat Isolat T5 yang Berasal dari Tempoyak. Jurnal Teknologi Industri dan Hasil Pertanian Vol 13 (2) : 108-

  116. Yulinery, T., E. Yulianto, dan N. Nurhidayat. (2006). Uji Fisiologis Probiotik

  Lactobacillus sp. Mar 8 yang Telah Dienkapsulasi dengan Menggunakan Spray

Dryer untuk Menurunkan Kolesterol. Biodiversitas. Vol. 7 (2): 118-122.

  Yusmarini, R. Indrati, T. Utami, dan Y. Marsono. (2010). Aktivitas Proteolitik Bakteri Asam Laktat dalam Fermentasi Susu Kedelai. J. Teknol. dan Industi Pangan.

  Vol. 21 (2).