DAFTAR PUSTAKA Aktivitas Antibakteri Ekstrak Umbi Bawang Putih Dengan Lama Fermentasi Yang Berbeda Terhadap Pertumbuhan Staphylococcus Aureus.
DAFTAR PUSTAKA
Abano, E. E., H. Ma, W. Qu. 2011. “Effects Of Pretreatmenta On The Drying
Characteristics And Chemical Composition Of Garlic Slice In A
Convective Hot Air Dryer”. Journal Of Agriculture And Food
Technology, Vol. 1 (5). Hal: 50 – 58.
Abusufyan,
Husain.
2012.
Bawang
Putih
Hitam.
http://magicblackgarlic.blogspot.com /2012/12/manfaat bawang-putihhitam.html. (Diakses pada 22 Desember 2013).
Al-Astal, Zakaria Y. 2003. “Effect Of Storage And Temperature Of Aqueous
Garlic Extract On The Growth Of Certain Pathogenic Bacteria”. Journal
Of Al Azhar University, Vol. 6 (2). Hal: 11 - 20.
Al-Dulimyi, Eman Mohammed Kadhim., et al. 2013. “Determination Of Active
Ingredients (Allin & Allicin) In Different Species Of Garlic Extract By
Using High Performance Liquid Chromatography”. Diyala Journal For
Pure Science, Vol. 9 (2). Hal: 70 – 81.
Amagse, B.I. Petesh., et al. 2001. “Intake of Garlic and its Bioactive
components”. Journal of Nutrition. Vol. 131. Hal: 955S - 962S.
Anonim. 2013.
Black
Garlic
Benefit.
http://www.antioxidants
guide.com/black_garlic_benefit.html. (Diakses pada 22 Desember 2013).
Astawan, Made dan Andreas Leomitro Kasih. 2008. Khasiat Warna - Warni
Makanan. Jakarta: PT Gramedia Pustaka Utama.
Bae, Sang Eun., et al. 2014. “Changes In S-Allyl Cysteine Contents And
Phsicochemical Properties Of Black Garlic During Heat Treatment”.
LWT – Food Science And Technology, Vol. 55. Hal: 397 - 402.
Brooks, F. Geo, dkk. 2001. Mikrobiologi Kedokteran
Salemba Medika.
Edisi XXII. Jakarta:
Campbell, Neil A., dkk. 2003. Biologi Jilid 2. Jakarta: Erlangga.
Capuccino, J.G. and Natalie S. 2001. Microbiology: A Laboratory Manual. San
Fransisco: Benjamin Cummings.
Choi, Duk Ju., et al. 2008. “Physicochemical Characteristics Of Black Garlic
(Allium sativum)”. Journal Korean Soc. Food Sci Nutr, Vol. 37 (4). Hal:
465 - 471.
36
37
Daka, Deresse. 2011. “Antibacterial Effect Of Garlic (Allium sativum) On
Staphylococcus aureus”. African Journal Of Biotechnology Vol. 10 (4).
Elliott, Tom et al. 2013. Mikrobiologi Kedokteran & Infeksi. Jakarta: EGC.
Farahnejad, Z., et al. 2004. “Purification And Characterization Of Cell Wall
Mannoproteins Of Candida albicans Using Intact Cell Method”. Medical
Journal Of The Islamic Republic Of Iran, Vol. 18 (2). Hal: 167 – 172.
Fardiaz, S., 1993. Analisis Mikrobiologi Pangan. Jakarta: Raja Grafindo Persada.
Fujisawa, Hiroyuki, et al. 2008. “Biological And Chemical Stability Of GarlicDerived Allicin”. Journal Agricultural And Food Chemistry, Vol. 58.
Hal: 4229 - 4235.
Handa, Sukhdev Swami., et al. 2008. Teknologi Ekstraksi Tanaman Obat Dan
Aromatik. Pusat Internasional Untuk Ilmu Pengetahuan Dan Teknologi
Tinggi.
Hart, Tony and Paul Shears. 2004. Color Atlas Of Medical Microbiology. USA:
McGraw Hill.
Hernawan, Udhi Eko dan Ahmad Dwi Setyawan. 2003. “Review: Senyawa
Organosulfur Bawang Putih (Allium sativum) Dan Aktifitas Biologinya”.
Jurnal Biofarmasi, Vol. 1 (2). Hal: 65 – 76.
Jawetz, Ernest. and Melnick, Adelberg. 2013. Medical Microbiology 26th Edition.
Jakarta : EGC.
Kartiasih, Wuri. 2012. Ngumpul Sambil Menikmati Si Bawang Hitam. Jurnal
Nasional No 10 Hal 22.
Kim, Mun Su., et al. 2012. “Determination Of S-Allyl-L-Cystein, Diallyl
Disulfide, And Total Amino Acids Of Black Garlic After Spontaneous
Short - Term Fermentation”. J. Korean Soc. Food Sci. Nutr, Vol. 41(5).
Hal: 661 - 665.
Kulsum, Haefa. 2014. Aktivitas Antifungi Ekstrak Bawang Putih Dan Black
Garlic Varietas Lumbu Hijau Dengan Metode Ekstraksi Yang Berbeda
Terhadap Pertumbuhan Candida albicans. Skripsi. Surakarta:
Universitas Muhammadiyah Surakarta.
Kyung, Kyu Hang., et al. 2002. “Allinase – Independent Of Staphylococcus
aureus B33 By Heated Garlic”. Journal Of Food Science, Vol. 67 (2).
Hal: 780 - 785.
38
Lay, Bibiana W. 1994. Analisa mikroba di laboratorium. Jakarta: PT. Raja
Grafindo Persada.
Lee, Young Min., et al. 2009. “Antioxidant Effect Of Garlic And Aged Black
Garlic In Animal Model Of Type 2 Diabetes Melitus”. Nutrition
Research And Practice, Vol. 3 (2). Hal: 156 – 161.
Miron, Talia., et al. 2000. “The Mode Of Action Of Allicin: Its Ready
Permeability Through Phospholipid Membranes May Contribute To Its
Biological Activity”. Biochimica Et Biophysica Acta, Vol. 1463, Hal: 20
– 30.
Mun’in, Abdul Dan Endang Hanani. 2011. Fitoterapi Dasar. Jakarta: PT. Dian
Rakyat.
Nan, Wu., Zu Yuan Gang, Wang Wei. 2008. “Antimicrobial Activities Of Garlic
Essential Oil”. Basic Research Food Science, Vol. 29 (03), Hal: 103 –
105.
Prevost, Adeline. 2010. Black Garlic Dry Extract Without Sulphur Odour. Nutra
Food, Vol.9 No.3.
Puspitasari, Indri. 2008. Uji Aktivitas Antibakteri Ekstrak Bawang Putih (Allium
sativum Linn) Terhadap Bakteri Staphylococcus aureus In Vitro. Skripsi.
Semarang: Fakultas Kedokteran Universitas Diponegoro.
Putri, Desfika Ardia. 2014. Aktivitas Antibakteri Ekstrak Bawang Putih (Allium
sativum) Dan Black Garlic Terhadap Eschericia coli Sensitif Dan
Multiresisten Antibiotik. Skripsi. Surakarta:Universitas Muhammadiyah
Surakarta.
Radji, Maksum. 2010. Buku Ajar Mikrobiologi: Panduan Mahasiswa Farmasi
Dan Kedokteran. Jakarta: EGC.
Rukmana, Rahmat. 2012. Budidaya Bawang Putih. Yogyakarta: Kanisius.
Sasaki, Jin – Ichi et al. 2007. “Processed Black Garlic (Allium Sativum) Extracts
Enhance Antitumor Potency Against Mouse Tumors”. Medical And
Aromatic Plant Science And Biotechnology.
Song, K. and J. A. Milner. 2001. “The Influence Of Heating On The Anticancer
Properties Of Garlic”. Journal of Nutrition, Vol. 131. Hal: 1054S –
1057S.
Tjitrosoepomo, Gembong. 2007. Taksonomi Tumbuhan 1. Yogyakarta: Gadjah
Mada University Press.
39
Ui-Seong. 2007. The Power Of Black Garlic. Korea: Ui-Seong Black Garlic
Farming Association.
Untari, Ida. 2010. “Bawang Putih Sebagai Obat Paling Mujarab Bagi Kesehatan”.
Jurnal Gaster, Vol.7 (1). Hal: 547 – 554.
Wang, Danan. et al. 2010. “Black garlic (Allium sativum) Extracts Enhance The
Immune System”. Medicinal and Aromatic Plant Science and
Biotechnology, vol. 4 (1). Hal: 37.
Wibowo, Singgih. 2005. Budi Daya Bawang Putih, Merah dan Bombay. Jakarta:
Penebar Swadaya.
Yayasan spiritia. 2012. Bawang putih. http://spiritia.or.id/. (Diakses pada 1
Desember 2013).
Zhang, X. 1999. WHO Monographs on Selected Medicinal Plants: Bulbus Allii
Sativii. Geneva: World Health Organization.
Zulfikar. 2011.Sentrifugasi.http://www.chemistry.org/materi_kimia/kimiakesehatan/pemisahan-kimia-dan analisis/sentrifugasi/. (Diakses pada 18
Mei 2014).
Abano, E. E., H. Ma, W. Qu. 2011. “Effects Of Pretreatmenta On The Drying
Characteristics And Chemical Composition Of Garlic Slice In A
Convective Hot Air Dryer”. Journal Of Agriculture And Food
Technology, Vol. 1 (5). Hal: 50 – 58.
Abusufyan,
Husain.
2012.
Bawang
Putih
Hitam.
http://magicblackgarlic.blogspot.com /2012/12/manfaat bawang-putihhitam.html. (Diakses pada 22 Desember 2013).
Al-Astal, Zakaria Y. 2003. “Effect Of Storage And Temperature Of Aqueous
Garlic Extract On The Growth Of Certain Pathogenic Bacteria”. Journal
Of Al Azhar University, Vol. 6 (2). Hal: 11 - 20.
Al-Dulimyi, Eman Mohammed Kadhim., et al. 2013. “Determination Of Active
Ingredients (Allin & Allicin) In Different Species Of Garlic Extract By
Using High Performance Liquid Chromatography”. Diyala Journal For
Pure Science, Vol. 9 (2). Hal: 70 – 81.
Amagse, B.I. Petesh., et al. 2001. “Intake of Garlic and its Bioactive
components”. Journal of Nutrition. Vol. 131. Hal: 955S - 962S.
Anonim. 2013.
Black
Garlic
Benefit.
http://www.antioxidants
guide.com/black_garlic_benefit.html. (Diakses pada 22 Desember 2013).
Astawan, Made dan Andreas Leomitro Kasih. 2008. Khasiat Warna - Warni
Makanan. Jakarta: PT Gramedia Pustaka Utama.
Bae, Sang Eun., et al. 2014. “Changes In S-Allyl Cysteine Contents And
Phsicochemical Properties Of Black Garlic During Heat Treatment”.
LWT – Food Science And Technology, Vol. 55. Hal: 397 - 402.
Brooks, F. Geo, dkk. 2001. Mikrobiologi Kedokteran
Salemba Medika.
Edisi XXII. Jakarta:
Campbell, Neil A., dkk. 2003. Biologi Jilid 2. Jakarta: Erlangga.
Capuccino, J.G. and Natalie S. 2001. Microbiology: A Laboratory Manual. San
Fransisco: Benjamin Cummings.
Choi, Duk Ju., et al. 2008. “Physicochemical Characteristics Of Black Garlic
(Allium sativum)”. Journal Korean Soc. Food Sci Nutr, Vol. 37 (4). Hal:
465 - 471.
36
37
Daka, Deresse. 2011. “Antibacterial Effect Of Garlic (Allium sativum) On
Staphylococcus aureus”. African Journal Of Biotechnology Vol. 10 (4).
Elliott, Tom et al. 2013. Mikrobiologi Kedokteran & Infeksi. Jakarta: EGC.
Farahnejad, Z., et al. 2004. “Purification And Characterization Of Cell Wall
Mannoproteins Of Candida albicans Using Intact Cell Method”. Medical
Journal Of The Islamic Republic Of Iran, Vol. 18 (2). Hal: 167 – 172.
Fardiaz, S., 1993. Analisis Mikrobiologi Pangan. Jakarta: Raja Grafindo Persada.
Fujisawa, Hiroyuki, et al. 2008. “Biological And Chemical Stability Of GarlicDerived Allicin”. Journal Agricultural And Food Chemistry, Vol. 58.
Hal: 4229 - 4235.
Handa, Sukhdev Swami., et al. 2008. Teknologi Ekstraksi Tanaman Obat Dan
Aromatik. Pusat Internasional Untuk Ilmu Pengetahuan Dan Teknologi
Tinggi.
Hart, Tony and Paul Shears. 2004. Color Atlas Of Medical Microbiology. USA:
McGraw Hill.
Hernawan, Udhi Eko dan Ahmad Dwi Setyawan. 2003. “Review: Senyawa
Organosulfur Bawang Putih (Allium sativum) Dan Aktifitas Biologinya”.
Jurnal Biofarmasi, Vol. 1 (2). Hal: 65 – 76.
Jawetz, Ernest. and Melnick, Adelberg. 2013. Medical Microbiology 26th Edition.
Jakarta : EGC.
Kartiasih, Wuri. 2012. Ngumpul Sambil Menikmati Si Bawang Hitam. Jurnal
Nasional No 10 Hal 22.
Kim, Mun Su., et al. 2012. “Determination Of S-Allyl-L-Cystein, Diallyl
Disulfide, And Total Amino Acids Of Black Garlic After Spontaneous
Short - Term Fermentation”. J. Korean Soc. Food Sci. Nutr, Vol. 41(5).
Hal: 661 - 665.
Kulsum, Haefa. 2014. Aktivitas Antifungi Ekstrak Bawang Putih Dan Black
Garlic Varietas Lumbu Hijau Dengan Metode Ekstraksi Yang Berbeda
Terhadap Pertumbuhan Candida albicans. Skripsi. Surakarta:
Universitas Muhammadiyah Surakarta.
Kyung, Kyu Hang., et al. 2002. “Allinase – Independent Of Staphylococcus
aureus B33 By Heated Garlic”. Journal Of Food Science, Vol. 67 (2).
Hal: 780 - 785.
38
Lay, Bibiana W. 1994. Analisa mikroba di laboratorium. Jakarta: PT. Raja
Grafindo Persada.
Lee, Young Min., et al. 2009. “Antioxidant Effect Of Garlic And Aged Black
Garlic In Animal Model Of Type 2 Diabetes Melitus”. Nutrition
Research And Practice, Vol. 3 (2). Hal: 156 – 161.
Miron, Talia., et al. 2000. “The Mode Of Action Of Allicin: Its Ready
Permeability Through Phospholipid Membranes May Contribute To Its
Biological Activity”. Biochimica Et Biophysica Acta, Vol. 1463, Hal: 20
– 30.
Mun’in, Abdul Dan Endang Hanani. 2011. Fitoterapi Dasar. Jakarta: PT. Dian
Rakyat.
Nan, Wu., Zu Yuan Gang, Wang Wei. 2008. “Antimicrobial Activities Of Garlic
Essential Oil”. Basic Research Food Science, Vol. 29 (03), Hal: 103 –
105.
Prevost, Adeline. 2010. Black Garlic Dry Extract Without Sulphur Odour. Nutra
Food, Vol.9 No.3.
Puspitasari, Indri. 2008. Uji Aktivitas Antibakteri Ekstrak Bawang Putih (Allium
sativum Linn) Terhadap Bakteri Staphylococcus aureus In Vitro. Skripsi.
Semarang: Fakultas Kedokteran Universitas Diponegoro.
Putri, Desfika Ardia. 2014. Aktivitas Antibakteri Ekstrak Bawang Putih (Allium
sativum) Dan Black Garlic Terhadap Eschericia coli Sensitif Dan
Multiresisten Antibiotik. Skripsi. Surakarta:Universitas Muhammadiyah
Surakarta.
Radji, Maksum. 2010. Buku Ajar Mikrobiologi: Panduan Mahasiswa Farmasi
Dan Kedokteran. Jakarta: EGC.
Rukmana, Rahmat. 2012. Budidaya Bawang Putih. Yogyakarta: Kanisius.
Sasaki, Jin – Ichi et al. 2007. “Processed Black Garlic (Allium Sativum) Extracts
Enhance Antitumor Potency Against Mouse Tumors”. Medical And
Aromatic Plant Science And Biotechnology.
Song, K. and J. A. Milner. 2001. “The Influence Of Heating On The Anticancer
Properties Of Garlic”. Journal of Nutrition, Vol. 131. Hal: 1054S –
1057S.
Tjitrosoepomo, Gembong. 2007. Taksonomi Tumbuhan 1. Yogyakarta: Gadjah
Mada University Press.
39
Ui-Seong. 2007. The Power Of Black Garlic. Korea: Ui-Seong Black Garlic
Farming Association.
Untari, Ida. 2010. “Bawang Putih Sebagai Obat Paling Mujarab Bagi Kesehatan”.
Jurnal Gaster, Vol.7 (1). Hal: 547 – 554.
Wang, Danan. et al. 2010. “Black garlic (Allium sativum) Extracts Enhance The
Immune System”. Medicinal and Aromatic Plant Science and
Biotechnology, vol. 4 (1). Hal: 37.
Wibowo, Singgih. 2005. Budi Daya Bawang Putih, Merah dan Bombay. Jakarta:
Penebar Swadaya.
Yayasan spiritia. 2012. Bawang putih. http://spiritia.or.id/. (Diakses pada 1
Desember 2013).
Zhang, X. 1999. WHO Monographs on Selected Medicinal Plants: Bulbus Allii
Sativii. Geneva: World Health Organization.
Zulfikar. 2011.Sentrifugasi.http://www.chemistry.org/materi_kimia/kimiakesehatan/pemisahan-kimia-dan analisis/sentrifugasi/. (Diakses pada 18
Mei 2014).