Ekstraksi Likopen dari Buah Tomat (Lycopersicum Esculentum) Menggunakan Pelarut Tunggal dengan Metode Kristalisasi Antisolvent
DAFTAR PUSTAKA
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of Tomato,” Agricultural Research Station, Fort Valley State University,
2003.
[2]
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Products,” Science Publishers, Enfield, NH: USA, 2008.
[3]
Ita Setiani Rahmawati, Endah Dwi Hastuti, dan Sri Darmanti, “Pengaruh
Perlakuan Konsentrasi Kalsium Klorida (CaCl2) dan Lama Penyimpanan
terhadap Kadar Asam Askorbat Buah Tomat (Lycopersicum esculentum
Mill.),” Buletin Anatomi dan Fisiologi, 19(1) 2011: hal. 62-70.
[4]
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Ozonisasi Terhadap Umur Simpan Buah Tomat (Lycopersicum esculentum
Mill),” Prosiding PPI – PDIPTN. Pusat Teknologi Akselerator dan Proses
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[5]
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Krishantha, R.S. Brahakmanage dan L.C. Wijethilka, 2014. “Effects of
Macro and Micro Nutrients on Growth and Yield Performances of Tomato
(Lycopersicon Esculentum Mill. ),” Proceedings of the Peradeniya Univ.
International Research Sessions, Sri Lanka, 18(4) 2014 : hal.556.
[6]
BPS (2012), “Produksi Sayuran di Indonesia, 1997-2013,” Badan Pusat
Statitistik Republik Indonesia . http://bps.go.id. Diakses pada tanggal 10
Mei 2014.
[7]
A. Radzevicius, R. Karkleliene, P. Viskelis, C. Bobinas, R. Bobinaite dan
S. Sakalauskiene, “Tomato (Lycopersicon esculentum Mill.) Fruit Quality
and Physiological Parameters at Different Ripening Stages of Lithuanian
Cultivars,” Agronomy Research. 7(1) 2009 : hal. 712-718.
[8]
Aghel N, Ramezani Z, dan Amirfakhrian S, “Isolation and Quantification
of
Lycopene from Tomato Cultivated in Dezfoul, Iran,” Jundishapur
Journal of Natural Pharmaceutical Products, 6(1) 2011 : hal: 9-15.
[9]
Ann Reed Mangels, Joanne M. Holden Holden, Gary R. Beecher, Michele
R. Forman dan Elaine Lanza, “Carotenoids in Fruits and Vegetables: An
Universitas Sumatera Utara
Evaluation of Analytic Data,” J. Am. Diet. Assoc., 93(1) 1993 : hal. 284–
296.
[10]
Lihong Liu, Jia Wei, Min Zhang, Liping Zhang, Chuanyou Li dan
Qiaomei
Wang,
“Ethylene
Independent
Induction
of
Lycopene
Biosynthesis in Tomato Fruits by Jasmonates,” Journal of Experimental
Botany, 2012 : hal. 1-14.
[11]
Yvon Dumas, Mario Dadomo, Giuseppe Di Lucca dan Pascal Groiler,
“Effects of Environmental Factors and Agricultural Techniques on
Antioxidant Content of Tomatoes,” Journal of the Science of Food and
Agriculture, 83(1) 2003 : hal. 369-382.
[12]
Preeti Singh dan G.K. Goyal, “Dietary Lycopene: Its Properties and
Anticarcinogenic Effects,” Comprehensive Reviews in Food Science and
Food Safety, 7(1) 2008 : hal. 255-270.
[13]
G. Sadler, J. Davis dan D. Dezman, “Rapid Extraction of Lycopene and βCarotene from Reconstitued Tomato Paste and Pink Grapefruit
Homogenates,” Journal of Food Science, 55(5) 1990 : hal. 1460-1461.
[14]
Giuseppe Vasapollo, Luigia Longo, Leonardo Rescio dan Loredana
Ciurlia, “Innovative Supercritical CO2 Extraction of Lycopene from
Tomato in the Presence of Vegetable Oil as Co-Solvent,” Journal of
Supercritical Fluids, 29(1) 2003 : hal. 87–96.
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Solvent Precipitation of Lycopene Effect of The Operating Parameters,”
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[17]
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Lycopene From Lycopersicon Esculentum,” Botanical Sciences, 91(2)
2013: hal. 187-192.
[18]
Wayne W. Fish, Penelope Perkins-Veazie dan Julie K. Collins, “A
Quantitive Assay for Lycopene that Utilizes Reduced Volumes of Organic
Universitas Sumatera Utara
Solvents,” Journal of Food Composition and Analysis, 15(1) 2002 : hal.
309-317.
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in The Prevention of Chronic Diseases: A Review,” Nutrition Research,
19(2) 1998 : hal. 305-323.
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“Tomatoes and Tomato Products as Dietary Sources of Antioxidants,”
Food Reviews International, 25(1) 2009 : hal. 313-325.
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Composition of Brazilian Tomatoes and Tomato Products,” Lebensm-Wiss
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Asih
Pratiwi,
“Pengaruh
Pemberian
Jus
Buah
Tomat
(Lycopersicon Esculentum Mill.) terhadap Perubahan Warna Gigi pada
Proses Pemutihan Gigi Secara In Vitro,” Fakultas Kedokteran, Universitas
Diponegoro: Semarang, 2009.
[23]
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Revies International,” 2(3) 2009 : hal: 309-351.
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Tomatoes Stored in Controlled Atmosphere and High Humidity,” Journal
of Food Science, 57(4) 1992 : hal: 948-953.
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Pablo Fernandez Trujillo, 1998. “Physiological Responses of Tomato Fruit
to Cyclic Intermittent Temperature Regimes,” Postharvest Biology and
Technology. 14(1) : hal. 283-296.
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Lycopene Isomers,” New Brunswick Rutgers, The State University of
New Jersey: New Jersey, 2009.
Universitas Sumatera Utara
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The Powerful Antioxidant That Makes Tomatoes Red,” Alternative &
Complimentary Therapies, 2000, : hal. 92-94.
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“Bioavailability of all-trans and cis-Isomers of Lycopene,” Experimental
Biology and Medicine, 2002 : hal: 914-919.
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Peter M. Bramley, “Regulation of Carotenoid Formation During Tomato
Fruit Ripening and Development,” Journal of Experimental Botany,
53(377) 2002 : hal. 2107.
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Maria Gomez Romero, David Arraez-Roman, Antonio Segura-Carretero,
Alberto Fernandez-Gutierrez, “Analytical Determination of Antioxidants
in Tomato: Typical Components of the Mediterranean Diet,” Journal of
Science. 30(1) 2007 : hal.452-461.
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Universitas Sumatera Utara
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Universitas Sumatera Utara
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Universitas Sumatera Utara
[1]
Upendra M. Sainju, Ramdane Dris dan Bharat Singh, “Mineral Nutrition
of Tomato,” Agricultural Research Station, Fort Valley State University,
2003.
[2]
Victor R. Preedy dan Ronald R. Watson, “Tomatoes and Tomato
Products,” Science Publishers, Enfield, NH: USA, 2008.
[3]
Ita Setiani Rahmawati, Endah Dwi Hastuti, dan Sri Darmanti, “Pengaruh
Perlakuan Konsentrasi Kalsium Klorida (CaCl2) dan Lama Penyimpanan
terhadap Kadar Asam Askorbat Buah Tomat (Lycopersicum esculentum
Mill.),” Buletin Anatomi dan Fisiologi, 19(1) 2011: hal. 62-70.
[4]
Agus Purwadi, Widdi Usada, dan Isyuniarto, “Pengaruh Lama Waktu
Ozonisasi Terhadap Umur Simpan Buah Tomat (Lycopersicum esculentum
Mill),” Prosiding PPI – PDIPTN. Pusat Teknologi Akselerator dan Proses
Bahan – BATAN, 2007, hal: 234-242.
[5]
K.M.S. Weerasinghe1, A.H.K. Balasooriya, S.L. Ransinghe, G.D.
Krishantha, R.S. Brahakmanage dan L.C. Wijethilka, 2014. “Effects of
Macro and Micro Nutrients on Growth and Yield Performances of Tomato
(Lycopersicon Esculentum Mill. ),” Proceedings of the Peradeniya Univ.
International Research Sessions, Sri Lanka, 18(4) 2014 : hal.556.
[6]
BPS (2012), “Produksi Sayuran di Indonesia, 1997-2013,” Badan Pusat
Statitistik Republik Indonesia . http://bps.go.id. Diakses pada tanggal 10
Mei 2014.
[7]
A. Radzevicius, R. Karkleliene, P. Viskelis, C. Bobinas, R. Bobinaite dan
S. Sakalauskiene, “Tomato (Lycopersicon esculentum Mill.) Fruit Quality
and Physiological Parameters at Different Ripening Stages of Lithuanian
Cultivars,” Agronomy Research. 7(1) 2009 : hal. 712-718.
[8]
Aghel N, Ramezani Z, dan Amirfakhrian S, “Isolation and Quantification
of
Lycopene from Tomato Cultivated in Dezfoul, Iran,” Jundishapur
Journal of Natural Pharmaceutical Products, 6(1) 2011 : hal: 9-15.
[9]
Ann Reed Mangels, Joanne M. Holden Holden, Gary R. Beecher, Michele
R. Forman dan Elaine Lanza, “Carotenoids in Fruits and Vegetables: An
Universitas Sumatera Utara
Evaluation of Analytic Data,” J. Am. Diet. Assoc., 93(1) 1993 : hal. 284–
296.
[10]
Lihong Liu, Jia Wei, Min Zhang, Liping Zhang, Chuanyou Li dan
Qiaomei
Wang,
“Ethylene
Independent
Induction
of
Lycopene
Biosynthesis in Tomato Fruits by Jasmonates,” Journal of Experimental
Botany, 2012 : hal. 1-14.
[11]
Yvon Dumas, Mario Dadomo, Giuseppe Di Lucca dan Pascal Groiler,
“Effects of Environmental Factors and Agricultural Techniques on
Antioxidant Content of Tomatoes,” Journal of the Science of Food and
Agriculture, 83(1) 2003 : hal. 369-382.
[12]
Preeti Singh dan G.K. Goyal, “Dietary Lycopene: Its Properties and
Anticarcinogenic Effects,” Comprehensive Reviews in Food Science and
Food Safety, 7(1) 2008 : hal. 255-270.
[13]
G. Sadler, J. Davis dan D. Dezman, “Rapid Extraction of Lycopene and βCarotene from Reconstitued Tomato Paste and Pink Grapefruit
Homogenates,” Journal of Food Science, 55(5) 1990 : hal. 1460-1461.
[14]
Giuseppe Vasapollo, Luigia Longo, Leonardo Rescio dan Loredana
Ciurlia, “Innovative Supercritical CO2 Extraction of Lycopene from
Tomato in the Presence of Vegetable Oil as Co-Solvent,” Journal of
Supercritical Fluids, 29(1) 2003 : hal. 87–96.
[15]
Sari H. Hakala dan Heinonen I. Marina, “Chromatographic Purification Of
Natural Lycopene,” Journal of Agricultural and Food Chemistry. 42(1)
1994: hal.1314-1316.
[16]
F. Miguel, A. Martin, T. Gamse, dan M. J. Cocero, “Supercritical Anti
Solvent Precipitation of Lycopene Effect of The Operating Parameters,”
Journal of Supercritical Fluids, 36(1) 2006 : hal. 225-235.
[17]
Myong-Kyun Roh,, Min-Hee Jeon, Jin-Nam Moon, Woi-Sook Moon, SunMee Park, dan Jae-Suk Choi, “A Simple Method For The Isolation Of
Lycopene From Lycopersicon Esculentum,” Botanical Sciences, 91(2)
2013: hal. 187-192.
[18]
Wayne W. Fish, Penelope Perkins-Veazie dan Julie K. Collins, “A
Quantitive Assay for Lycopene that Utilizes Reduced Volumes of Organic
Universitas Sumatera Utara
Solvents,” Journal of Food Composition and Analysis, 15(1) 2002 : hal.
309-317.
[19]
A.V. Rao dan S. Agarwal, “Role of Lycopene as Antioxidant Carotenoid
in The Prevention of Chronic Diseases: A Review,” Nutrition Research,
19(2) 1998 : hal. 305-323.
[20]
Renata Galhardo Borguini dan Elizabeth A. Ferraz Da Silva Torres,
“Tomatoes and Tomato Products as Dietary Sources of Antioxidants,”
Food Reviews International, 25(1) 2009 : hal. 313-325.
[21]
Cassia A. Tavares dan Delia B. Rodriguez-Amaya, “Carotenoid
Composition of Brazilian Tomatoes and Tomato Products,” Lebensm-Wiss
Technology. 27(1) 1993 : hal. 219-224.
[22]
Septiva
Asih
Pratiwi,
“Pengaruh
Pemberian
Jus
Buah
Tomat
(Lycopersicon Esculentum Mill.) terhadap Perubahan Warna Gigi pada
Proses Pemutihan Gigi Secara In Vitro,” Fakultas Kedokteran, Universitas
Diponegoro: Semarang, 2009.
[23]
Martha Petro-Turza, “Flavor of Tomato and Tomato Products. Food
Revies International,” 2(3) 2009 : hal: 309-351.
[24]
Santi R. Bhowmik dan Jung C. Pan, “Shelf Life of Mature Green
Tomatoes Stored in Controlled Atmosphere and High Humidity,” Journal
of Food Science, 57(4) 1992 : hal: 948-953.
[25]
Francisco Artes, Francisco Garcia, Jose Marquina, Antonio Cano, dan J.
Pablo Fernandez Trujillo, 1998. “Physiological Responses of Tomato Fruit
to Cyclic Intermittent Temperature Regimes,” Postharvest Biology and
Technology. 14(1) : hal. 283-296.
[26]
Nutrient Data Laboratory, ARS, USDA National Food and Nutrient
Analysis Program Wave, Beltsville MD, 2001.
[27]
F.X Cunningham dan E. Gantt, “Genes And Enzymes of Carotenoid
Biosynthesis in Plants,” Annual Reviews. 49(1) 1998 : hal. 557-583.
[28]
Mark E. Nagy, “Evaluation of The Stability of Microencapsulated
Lycopene Isomers,” New Brunswick Rutgers, The State University of
New Jersey: New Jersey, 2009.
Universitas Sumatera Utara
[29]
Joseph R. Cronin, “The Biochemistry of Alternative Medicine Lycopene
The Powerful Antioxidant That Makes Tomatoes Red,” Alternative &
Complimentary Therapies, 2000, : hal. 92-94.
[30]
Thomas W. M. Boileau, Amy C. Boileau dan John W. Erdman,
“Bioavailability of all-trans and cis-Isomers of Lycopene,” Experimental
Biology and Medicine, 2002 : hal: 914-919.
[31]
Peter M. Bramley, “Regulation of Carotenoid Formation During Tomato
Fruit Ripening and Development,” Journal of Experimental Botany,
53(377) 2002 : hal. 2107.
[32]
Maria Gomez Romero, David Arraez-Roman, Antonio Segura-Carretero,
Alberto Fernandez-Gutierrez, “Analytical Determination of Antioxidants
in Tomato: Typical Components of the Mediterranean Diet,” Journal of
Science. 30(1) 2007 : hal.452-461.
[33]
John Shi dan Marc Le Maguer, “Lycopene in Tomatoes: Chemical and
Physical Properties Affected by Food Processing,” Critical Reviews in
Food Science and Nutrition. 40(1) 2010 : hal. 1-42.
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