DAFTAR PUSTAKA KADAR FENOLIK DAN AKTIVITAS ANTIRADIKAL DPPH EKSTRAK GAMBIR PADA BERBAGAI SUHU EKSTRAKSI MENGGUNAKAN PELARUT ETANOL 70%.
DAFTAR PUSTAKA
Anief, M. 2000. Ilmu Meracik Obat teori dan Praktek. Gajah Mada University Press.
Yogyakarta.
Ansel, H.C. 1989. Pengantar Bentuk Sediaan Farmasi. Edisi V. Universitas
Indonesia Press. Jakarta.
Bernasconi, G., dkk. 1995. Teknologi Kimia I. Penerjemah: Handojo L. PT Prandya
Paramitha. Jakarta.
Bahtiar, 1991. Perkembangan Penelitian Tanaman Industri Lain. Balai Penelitian
Tanaman Rempah dan Obat. Bogor. Edisi Khusus Littro VII(2):12-16.
Blouis, M. S. 1958. Antioxidant Determinations By The Use Of a Stable Free
Radical. Nature. 1199-1200.
Boer, Y. 2000. Uji Aktivitas Antioksidan Ekstrak Kulit Buah Kandis (Garcinia
parvifolia Miq). Jurnal Matematika dan IPA 1. (1): 26-33.
Bonni, T.y., dan Choo, Y.M. 2000. Valuabel Minor Constituens Of Comersial Red
Palm Olein: Carotenoid, Vitamin E, Ubiquinones and Sterols. J Oil Palm
Recearsh. 12: 14-24.
Byrd, S.J. 2001. Using Antioxidants to Increase Shelf Life of Food Products. Cereal
Foods World (46): 48-53.
Chan, E. W. C., Lim, Y. Y., Wong, S. K., Lim, K. K., Tan, S. P., Lianto, F. S. 2009.
Effects of different drying methods on the antioxidant properties of leaves and
tea of ginger species. Food Chemistry. 113(1): 166–172.
Cheong, W.J., Moon, H.P., Gyoung, W.K., Joung, H.K., You, J.S. 2005.
Determination of Catechin Compounds in Korea Green Tea Influsions Under
Various Extraction Conditions by High Performance Liquid Chromatography.
Bull Korea Chem. Korea. 26 (5).
Chu, D.C dan Juneja, L.R. 1997. General Chemical Composition of Green tea and
Its Infusion Chemistry and Applications of Green Tea. CRC Press LLC. USA.
hal 13-21.
Coupland, J.N dan McClements. 1996. Lipid Oxidation in food Emulsions. Trends
Food Sci. Tech. 7:83-91.
Dhalimi, Azmi. 2006. Budidaya Dan Pasca Panen Gambir Serta Permasalahannya.
Biro Bina Pengembangan Sarana Perekonomian. Dati I Sumbar. Padang.
Decker, E.A. 1998. Strategies For Manipulating the Pro-Oxidative/Antioxidative
Balance of Foods to Maximize Oxidative Stability. Trends Food Sci. Tech. 9:
241-248.
Decker, E.A., Warner, K., Richards, M. P., Shahidi, F. 2005. Measuring Antioxidant
effectiveness in Food. Journal of Agricultural and Food Chemistry. 53: 43034310.
Dinas Perindustrian dan Perdagangan Sumbar. 2001. Perbandingan realisasi ekspor
Sumatera Barat Tahun 1995 – 2000. Kanwil Deperindak Propinsi Sumatera
Barat. Sumatra Barat.
Frankel, E.N., S.W. Huang., Aeschbach, R. 1998. Antioxidant activity of green teas
in different lipid systems. J. American Oil Chemists’ Soc. 74: 1309-1315.
Ferdiansyah, I.A. 2006. Ekstraksi Daun Mindi (Melia Adedarach Linn) Kering Secara
Maserasi Menggunakan Pelarut Etanol 90 %. FTP UNIBRAW. Malang.
Geankoplis, C.J. 1983. Transport Processes and Unit Operation. Allyn and Dalcon
Inc. Boston, USA.
Gordon, M.H. 2001. Measuring Antioxidant Activity. Dalam: Jan Pokorny, Nedyalka,
Yanishlieva-Maslarova, and Michael Gordon (ed). Antioxidant in Food
Practical Application. Woodhead Publishing Ltd. London.
Guenther, E. 2006. Minyak Atsiri. UI Press. Jakarta.
Halliwell, B dan Gutteridg, J.M.C. 2000. Free Radical in Biology and Medicine.
Oxford University Press. NewYork.
Hanani, E., dkk. 2005. Identifikasi Senyawa Antioksidan dalam Spons callispongia
Sp, dari Kepulauan Seribu. Majalah Ilmu Kefarmasian. 2(3): 127–133.
Harborne, J.B. 1987. Metode Fitokimia: Penuntun Cara Modern Menganalisis
Tumbuhan. Alih bahasa: K. Padmawinata dan I. Soediro. Edisi ke-2. Institute
Teknologi Bandung. Bandung: 71.
Heath, J.B dan Reinessius, G. 1987. Flavor Chemistry and Technology. Van
Nostrand Reinhold Co. New York.
Hernani, dkk. 2005. Tanaman Berkhasiat Antioksidan. Penebar Swadaya. Jakarta.
Hoa, C.H.L., Cacacea, J.E., dan Mazza, G. 2007. Extraction Of Lignans, Proteins
and Carbohidrate From Flaxseed Meal With Pressurides Low Polaritas Low
Polarity Water. 40: 1637-1647.
Huang, D., Ou, B., Prior, R.L. 2005. The Chemistry behind Antioxidant Capacity
Assays. J. Agric. Food Chem. (53): 1841-1856.
Liyana, PC dan Shahidi, F. 2005. Optimization of extraction of phenolic compounds
from wheat using response surface methodology. Food Chemistry 93(1): 4756.
Lee, K.W, Y. J. Lee, H.J., Lee, C.Y 2003. Cocoa Has More Phenolic Phytochemical
and a Higher Antioxidant Capacity than Teas and Redwin. J. Agric. Food
Chem. 51(25): 7202-7295
Madhavi, DL., dkk. 1996. Food Antioxidants. Marcell Dekker Inc. New York.
Mardiah. 2010. Ekstraksi Kelopak Bunga Dan Batang Rosella (Hibicus sabdariffa L).
Universitas Djuanda Jurusan Teknologi Pangan dan Gizi. Bogor.
Marthsolich, K.A. 2007. Potensi Antioksidan Ekstrak Air dan Ekstrak Etanol 70 %
Daun Jati Belanda (Guazuma ulmifolia Lamk). Skripsi. Program Studi
Biokimia Institut Pertanian Bogor. Bogor.
Matz, S. A. 1984. Snack Food Technology. The AVI Publ. Co. Inc. Westport.
Connecticut.
Mclements, D.J., Decker, E.A. 2000. Lipid Oxidation in Oil-in-Water Emulsions:
Impact of Molecular Environment on Chemical Reactions in Heterogeneous
Food System. Food Sci. 65: 1270-1282.
Molyneux, P. 2003. The Use of The Stable Free Radical Diphenylpicrylhydrazyl
(DPPH), for Estimating Antioxidant Activity. Songklanakarin J. Sci. Technol.
2004. 26(2) : 211-219.
Mueller-Harvey, I. 2001. Analysis of hydrolysable tannins. Animal Feed Science and
Technology 91: 3-20.
Nawar, W.W. 1996. Lipids. Dalam Fennema OR, editor. Food Chemistry. 3rd ed.
Marcel dekker. New York.
Nazir, M. 2000. Gambir : Budidaya, Pengolahan dan Prospek Diversifikasinya.
Yayasan Hutanku. Padang.
Osakabe, N., Yasuda, A., Natsume, M., Takizawa, T., Terao, J., Konodo, K. 2002.
Catechins and their Oligomers Linked by C4
C8 Bonds are Major Cacao
Polyphenols and Protect Low Density Lipoprotein from Oxidation in Vitro.
Experimental Biology and Medicine. 277: 51-56.
Ozyurt, D., dkk. 2005. Determination of Total Antioxidant Capacity by a new
Spectrofotometric Method Based on Ce (IV) Reducing Capacity
Measurement. Elsevier Applied Science. New York.
Pambayun, R., Gardjito, M., Sudarmadji, S., Kuswanto, R. K. 2007. Kandungan
Fenol dan Sifat Antibakteri dari Berbagai Jenis Ekstrak produk Gambir
(Uncaria gambir Roxb). Majalah farmasi Indonesia. 18(3): 141-146.
Prakash, A., dkk. 2001. Medallion Laboratories: Analytical Progress, Antioxidant
Activity. Diakses 21 Maret 2011.
Http://www.terranostrachocolate.com/files/Comparative_and_General_Antioxi
dant_Information.pdf
Pokorni, J., Yanishlieva, N., Gordon, M. 2001. Antioxidant in Food Practical
Applications. CRC Press. New York.
Pratt, D. E. dan B.J.F. Hudson. 1990. Natural antioxidants not exploited
commercially. Di dalam: B.J.F.
Prior, R.L., Wu, X., Scaich, K. 2005. Standardized Methods For the Determination of
Antioxidant Capacity and Phenolics in Foods and Dietary Supplements. J.
Agric. Food Chem. 53:4290-4302.
Purwani, M.V., Suyanti., Muhadi,A.W., 2008. Ekstraksi Konsentrat Neodimium
Memakai Asam Di-2-Etil Heksi Fosfat. Seminar Nasional IV SDM Teknologi
Nuklir 25-26 Agustus 2008. Yogyakarta: 438-439.
Rauf, R., Suparmo, U., Suparmo. 2010. Aktivitas Penangkapan Radikal DPPH
Ekstrak Gambir (Uncaria gambir Roxb). Agritech. 30(1): 1-5.
Reichardt, C. 1988. Empirical Parameters of Solvent Polarity. In: Solvents and
Solvent Effects in Organic Chemistry. VCH Verlagsgeseilschaft. Weinheim
Germany. 339-392.
Reische, D.W., Lillard, D.A., Eitenmiller, R.R. 2002. Antioxidants. Dalam Akoh, C.C.,
dan Min, D.B. Food Lipids Chemistry, Nutrition, and Biotechnology. Edisi ke2. Revisen and Expanded. Marcel Dekker Inc. New York.
Risfaheri., Emmyzar., Muhammad, H. 1993. Budidaya dan Pascapanen Gambir.
Pusat Penelitian dan Pengembangan Industri, Badan Penelitian dan
Pengembangan Pertanian Departemen Pertanian. Jakarta.
Robinson, P. 1995. Kandungan Organik Tumbuhan Tinggi. Diterjemahkan:
Padmawinata, K. Edisi ke-6. Institute Teknologi Bandung. Bandung: 193.
Rohman, A., dan Riyanto. 2005, Aktivitas Antioksidan Ekstrak Buah Mengkudu
(Morinda Citrifolia) , J. Agritech Vol, 25 No 3;131-136.
Ruenroengklin, N., Jia, Z., Xuewu, D., Bao, Y., Jianrong, L., Yueming, J. 2008. Effect
of Various Temperatures and Ph Values on the Extraction Yield of Phenolics
from Litchi Fruit Pericarp Tissue and the Antioxidant Activity of the Extracted
Anthocyanins. International Jurnal of Molecular Sciences. China: 1333-1341.
Setiyowati, V. 2007. Karakterisasi dan Pengujian Aktivitas Antiokisdan Tabelt
Effervescent Ekstrak Teh Hijau Pada Lama Ekstraksi dan Jenis Bahan
Pengisi yang Berbeda. Skripsi. Fakultas Teknologi Pertanian. Universitas
Brawijaya.
Schaich, KM. 2005. Lipid Oxidation: Theoretical Aspects. Di dalam: Shahidi F, editor.
Bailey’s Industrial Oil and Fat Products: Ed ke-6, Volume ke-1, Edible Oil and
Fat Products: Chemistry, Properties, and Health Effects. Hoboken. John
Wiley & Sons, Inc.
Scheflan, L., dan Morris, B.J. 1983. The Handbook of Solvent. D. Van Nostrand
Comp. Inc. New York.
Shahidi, F., dan Wanasundara, U. 2002. Methods For Measuring Oxidative Rancidity
in Fats and Oils. Inc. New York.
Sherwin, E. R. 1990. Antioxidants for Vegetables Oils. J. Am. Oil Chem. Soc. 53:
430.
Singleton, V.L., dan Rossi, J. A. 1965. Colorimeter of Total Phenolics with
phosphomolibdic-phosphotungstic acid reagents. Am. J. Enol. Vitic. 16: 144158.
Silalahi, J. 2002. Senyawa Polifenol Sebagai Komponn Aktif yang Berkhasiat dalam
Teh. Majalah Kedokteran Indonesia. 52 (10). Jakarta : 371-4.
Smallwood, I.M. 1999. Solvent Recovery Handbook. 2nd ed. CRC Press. Canada.
Snyder, L.R., dan Kirkland, J.J. 1979. Introduction
Chromatography. John Wiley & Sons. Canada.
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Wright, M.R. 2004. An Introdustions of Chemical Kinetics. Chishester. John Wile &
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Xu, J., dan Hu, Q. 2004. Effect of Foliar Aplication of Selenium in The Antioxidant
Activity of Aquous and Ethanolic Extracts of Selenium Enrched Rice. Journal
Agric and Food. Chem. Vol. 52: 1759-1763.
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Penelitian Tanaman Rempah dan Aneka Tanaman Industri. Balai Besar
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Zamarel dan Risfaheri. 1991. Perkembangan Penelitian Tanaman Industri Lain. Edisi
Khusus Littro VII (2). Balai Penelitian Tanaman rempah dan Obat, Bogor. 1216.
Anief, M. 2000. Ilmu Meracik Obat teori dan Praktek. Gajah Mada University Press.
Yogyakarta.
Ansel, H.C. 1989. Pengantar Bentuk Sediaan Farmasi. Edisi V. Universitas
Indonesia Press. Jakarta.
Bernasconi, G., dkk. 1995. Teknologi Kimia I. Penerjemah: Handojo L. PT Prandya
Paramitha. Jakarta.
Bahtiar, 1991. Perkembangan Penelitian Tanaman Industri Lain. Balai Penelitian
Tanaman Rempah dan Obat. Bogor. Edisi Khusus Littro VII(2):12-16.
Blouis, M. S. 1958. Antioxidant Determinations By The Use Of a Stable Free
Radical. Nature. 1199-1200.
Boer, Y. 2000. Uji Aktivitas Antioksidan Ekstrak Kulit Buah Kandis (Garcinia
parvifolia Miq). Jurnal Matematika dan IPA 1. (1): 26-33.
Bonni, T.y., dan Choo, Y.M. 2000. Valuabel Minor Constituens Of Comersial Red
Palm Olein: Carotenoid, Vitamin E, Ubiquinones and Sterols. J Oil Palm
Recearsh. 12: 14-24.
Byrd, S.J. 2001. Using Antioxidants to Increase Shelf Life of Food Products. Cereal
Foods World (46): 48-53.
Chan, E. W. C., Lim, Y. Y., Wong, S. K., Lim, K. K., Tan, S. P., Lianto, F. S. 2009.
Effects of different drying methods on the antioxidant properties of leaves and
tea of ginger species. Food Chemistry. 113(1): 166–172.
Cheong, W.J., Moon, H.P., Gyoung, W.K., Joung, H.K., You, J.S. 2005.
Determination of Catechin Compounds in Korea Green Tea Influsions Under
Various Extraction Conditions by High Performance Liquid Chromatography.
Bull Korea Chem. Korea. 26 (5).
Chu, D.C dan Juneja, L.R. 1997. General Chemical Composition of Green tea and
Its Infusion Chemistry and Applications of Green Tea. CRC Press LLC. USA.
hal 13-21.
Coupland, J.N dan McClements. 1996. Lipid Oxidation in food Emulsions. Trends
Food Sci. Tech. 7:83-91.
Dhalimi, Azmi. 2006. Budidaya Dan Pasca Panen Gambir Serta Permasalahannya.
Biro Bina Pengembangan Sarana Perekonomian. Dati I Sumbar. Padang.
Decker, E.A. 1998. Strategies For Manipulating the Pro-Oxidative/Antioxidative
Balance of Foods to Maximize Oxidative Stability. Trends Food Sci. Tech. 9:
241-248.
Decker, E.A., Warner, K., Richards, M. P., Shahidi, F. 2005. Measuring Antioxidant
effectiveness in Food. Journal of Agricultural and Food Chemistry. 53: 43034310.
Dinas Perindustrian dan Perdagangan Sumbar. 2001. Perbandingan realisasi ekspor
Sumatera Barat Tahun 1995 – 2000. Kanwil Deperindak Propinsi Sumatera
Barat. Sumatra Barat.
Frankel, E.N., S.W. Huang., Aeschbach, R. 1998. Antioxidant activity of green teas
in different lipid systems. J. American Oil Chemists’ Soc. 74: 1309-1315.
Ferdiansyah, I.A. 2006. Ekstraksi Daun Mindi (Melia Adedarach Linn) Kering Secara
Maserasi Menggunakan Pelarut Etanol 90 %. FTP UNIBRAW. Malang.
Geankoplis, C.J. 1983. Transport Processes and Unit Operation. Allyn and Dalcon
Inc. Boston, USA.
Gordon, M.H. 2001. Measuring Antioxidant Activity. Dalam: Jan Pokorny, Nedyalka,
Yanishlieva-Maslarova, and Michael Gordon (ed). Antioxidant in Food
Practical Application. Woodhead Publishing Ltd. London.
Guenther, E. 2006. Minyak Atsiri. UI Press. Jakarta.
Halliwell, B dan Gutteridg, J.M.C. 2000. Free Radical in Biology and Medicine.
Oxford University Press. NewYork.
Hanani, E., dkk. 2005. Identifikasi Senyawa Antioksidan dalam Spons callispongia
Sp, dari Kepulauan Seribu. Majalah Ilmu Kefarmasian. 2(3): 127–133.
Harborne, J.B. 1987. Metode Fitokimia: Penuntun Cara Modern Menganalisis
Tumbuhan. Alih bahasa: K. Padmawinata dan I. Soediro. Edisi ke-2. Institute
Teknologi Bandung. Bandung: 71.
Heath, J.B dan Reinessius, G. 1987. Flavor Chemistry and Technology. Van
Nostrand Reinhold Co. New York.
Hernani, dkk. 2005. Tanaman Berkhasiat Antioksidan. Penebar Swadaya. Jakarta.
Hoa, C.H.L., Cacacea, J.E., dan Mazza, G. 2007. Extraction Of Lignans, Proteins
and Carbohidrate From Flaxseed Meal With Pressurides Low Polaritas Low
Polarity Water. 40: 1637-1647.
Huang, D., Ou, B., Prior, R.L. 2005. The Chemistry behind Antioxidant Capacity
Assays. J. Agric. Food Chem. (53): 1841-1856.
Liyana, PC dan Shahidi, F. 2005. Optimization of extraction of phenolic compounds
from wheat using response surface methodology. Food Chemistry 93(1): 4756.
Lee, K.W, Y. J. Lee, H.J., Lee, C.Y 2003. Cocoa Has More Phenolic Phytochemical
and a Higher Antioxidant Capacity than Teas and Redwin. J. Agric. Food
Chem. 51(25): 7202-7295
Madhavi, DL., dkk. 1996. Food Antioxidants. Marcell Dekker Inc. New York.
Mardiah. 2010. Ekstraksi Kelopak Bunga Dan Batang Rosella (Hibicus sabdariffa L).
Universitas Djuanda Jurusan Teknologi Pangan dan Gizi. Bogor.
Marthsolich, K.A. 2007. Potensi Antioksidan Ekstrak Air dan Ekstrak Etanol 70 %
Daun Jati Belanda (Guazuma ulmifolia Lamk). Skripsi. Program Studi
Biokimia Institut Pertanian Bogor. Bogor.
Matz, S. A. 1984. Snack Food Technology. The AVI Publ. Co. Inc. Westport.
Connecticut.
Mclements, D.J., Decker, E.A. 2000. Lipid Oxidation in Oil-in-Water Emulsions:
Impact of Molecular Environment on Chemical Reactions in Heterogeneous
Food System. Food Sci. 65: 1270-1282.
Molyneux, P. 2003. The Use of The Stable Free Radical Diphenylpicrylhydrazyl
(DPPH), for Estimating Antioxidant Activity. Songklanakarin J. Sci. Technol.
2004. 26(2) : 211-219.
Mueller-Harvey, I. 2001. Analysis of hydrolysable tannins. Animal Feed Science and
Technology 91: 3-20.
Nawar, W.W. 1996. Lipids. Dalam Fennema OR, editor. Food Chemistry. 3rd ed.
Marcel dekker. New York.
Nazir, M. 2000. Gambir : Budidaya, Pengolahan dan Prospek Diversifikasinya.
Yayasan Hutanku. Padang.
Osakabe, N., Yasuda, A., Natsume, M., Takizawa, T., Terao, J., Konodo, K. 2002.
Catechins and their Oligomers Linked by C4
C8 Bonds are Major Cacao
Polyphenols and Protect Low Density Lipoprotein from Oxidation in Vitro.
Experimental Biology and Medicine. 277: 51-56.
Ozyurt, D., dkk. 2005. Determination of Total Antioxidant Capacity by a new
Spectrofotometric Method Based on Ce (IV) Reducing Capacity
Measurement. Elsevier Applied Science. New York.
Pambayun, R., Gardjito, M., Sudarmadji, S., Kuswanto, R. K. 2007. Kandungan
Fenol dan Sifat Antibakteri dari Berbagai Jenis Ekstrak produk Gambir
(Uncaria gambir Roxb). Majalah farmasi Indonesia. 18(3): 141-146.
Prakash, A., dkk. 2001. Medallion Laboratories: Analytical Progress, Antioxidant
Activity. Diakses 21 Maret 2011.
Http://www.terranostrachocolate.com/files/Comparative_and_General_Antioxi
dant_Information.pdf
Pokorni, J., Yanishlieva, N., Gordon, M. 2001. Antioxidant in Food Practical
Applications. CRC Press. New York.
Pratt, D. E. dan B.J.F. Hudson. 1990. Natural antioxidants not exploited
commercially. Di dalam: B.J.F.
Prior, R.L., Wu, X., Scaich, K. 2005. Standardized Methods For the Determination of
Antioxidant Capacity and Phenolics in Foods and Dietary Supplements. J.
Agric. Food Chem. 53:4290-4302.
Purwani, M.V., Suyanti., Muhadi,A.W., 2008. Ekstraksi Konsentrat Neodimium
Memakai Asam Di-2-Etil Heksi Fosfat. Seminar Nasional IV SDM Teknologi
Nuklir 25-26 Agustus 2008. Yogyakarta: 438-439.
Rauf, R., Suparmo, U., Suparmo. 2010. Aktivitas Penangkapan Radikal DPPH
Ekstrak Gambir (Uncaria gambir Roxb). Agritech. 30(1): 1-5.
Reichardt, C. 1988. Empirical Parameters of Solvent Polarity. In: Solvents and
Solvent Effects in Organic Chemistry. VCH Verlagsgeseilschaft. Weinheim
Germany. 339-392.
Reische, D.W., Lillard, D.A., Eitenmiller, R.R. 2002. Antioxidants. Dalam Akoh, C.C.,
dan Min, D.B. Food Lipids Chemistry, Nutrition, and Biotechnology. Edisi ke2. Revisen and Expanded. Marcel Dekker Inc. New York.
Risfaheri., Emmyzar., Muhammad, H. 1993. Budidaya dan Pascapanen Gambir.
Pusat Penelitian dan Pengembangan Industri, Badan Penelitian dan
Pengembangan Pertanian Departemen Pertanian. Jakarta.
Robinson, P. 1995. Kandungan Organik Tumbuhan Tinggi. Diterjemahkan:
Padmawinata, K. Edisi ke-6. Institute Teknologi Bandung. Bandung: 193.
Rohman, A., dan Riyanto. 2005, Aktivitas Antioksidan Ekstrak Buah Mengkudu
(Morinda Citrifolia) , J. Agritech Vol, 25 No 3;131-136.
Ruenroengklin, N., Jia, Z., Xuewu, D., Bao, Y., Jianrong, L., Yueming, J. 2008. Effect
of Various Temperatures and Ph Values on the Extraction Yield of Phenolics
from Litchi Fruit Pericarp Tissue and the Antioxidant Activity of the Extracted
Anthocyanins. International Jurnal of Molecular Sciences. China: 1333-1341.
Setiyowati, V. 2007. Karakterisasi dan Pengujian Aktivitas Antiokisdan Tabelt
Effervescent Ekstrak Teh Hijau Pada Lama Ekstraksi dan Jenis Bahan
Pengisi yang Berbeda. Skripsi. Fakultas Teknologi Pertanian. Universitas
Brawijaya.
Schaich, KM. 2005. Lipid Oxidation: Theoretical Aspects. Di dalam: Shahidi F, editor.
Bailey’s Industrial Oil and Fat Products: Ed ke-6, Volume ke-1, Edible Oil and
Fat Products: Chemistry, Properties, and Health Effects. Hoboken. John
Wiley & Sons, Inc.
Scheflan, L., dan Morris, B.J. 1983. The Handbook of Solvent. D. Van Nostrand
Comp. Inc. New York.
Shahidi, F., dan Wanasundara, U. 2002. Methods For Measuring Oxidative Rancidity
in Fats and Oils. Inc. New York.
Sherwin, E. R. 1990. Antioxidants for Vegetables Oils. J. Am. Oil Chem. Soc. 53:
430.
Singleton, V.L., dan Rossi, J. A. 1965. Colorimeter of Total Phenolics with
phosphomolibdic-phosphotungstic acid reagents. Am. J. Enol. Vitic. 16: 144158.
Silalahi, J. 2002. Senyawa Polifenol Sebagai Komponn Aktif yang Berkhasiat dalam
Teh. Majalah Kedokteran Indonesia. 52 (10). Jakarta : 371-4.
Smallwood, I.M. 1999. Solvent Recovery Handbook. 2nd ed. CRC Press. Canada.
Snyder, L.R., dan Kirkland, J.J. 1979. Introduction
Chromatography. John Wiley & Sons. Canada.
to
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