Karakteristik dari Modifikasi Kimia Film Gelatin Dengan Formaldehida dan Glutaraldehida
42
DAFTAR PUSTAKA
Artha, E. 2007. Pemeriksaan Kandungan Formaldehid Pada Berbagai Jenis Peralatan
Makan Melamin di Kota Medan. USU. Medan
Bigi, A., Cojazzi, G., Panzavolta, S., Rubini, K., & Roveri, N. (2001). Mechanical
and thermal properties of gelatin films at differents degrees of
glutaraldehyde crosslinking. Biomaterials, 22(8), 763–768.
Carvalho dan Grosso ( 2005 ). Properties of Chemically Modified Gelatin Films.
Food Hydrocolloids, vol.23,no.01, pp. 45-53
Carvalho, R. A., Grosso, C. R. F., & Sobral, P. J. A. (2008). Effect of chemical
treatment on the mechanical properties, water vapor permeability and
sorption isotherms of gelatin-based films. Packaging Technology &
Science, 21(3), 165e169.
Charulatha, V. and Rajaram, A. 2003. Influence of Different Crosslinking Treatments
on the Physical Properties of Collagen Membranes, Biomaterials, vol. 24,
no. 5, pp. 759-767.
Creswell, J.C.; Runquist, O.A.; Campbell,M.M. 1982. Analisis Spektrum Senyawa
Organik. Bandung: Penerbit ITB Bandung
Cuq, B., Gontard, N., Cuq, J-L and Guilbert, S. 1997 Selected Functional s
Properties of Fish Myofibrillar Protein-based Films as Affected by Hydrophilic
Plasticizers, Journal Agricultural and Food Chemistry, vol. 45, no. 3, pp.
622-626.
Cuq, B., Technologie des Proteines, Ed Université Montpellier II, pp. 41-84,
1996.
Universitas Sumatera Utara
43
Damodaran, S. 1997. Food Protein And Their Application. Marcel Dekker, Inc. New
York
Di Gioia,L., Guilbert,S., 1999. Corn Protein Based Thermoplastic Resin : Effect of
Some Polar and Amphiphilic Plasticizers. Journal of Agricultural and
Food Chemistry 47, 1254-1261.
Evans, J. 2010. Bioplastics Get Growing. International Journal of Plastics
Engineering. Vol. 66, No. 2, pg. 14-19.
Fraenkel-Conrat, H., Brandon, B.A. and Olcott, H.S., The Reaction of Formaldehyde
Proteins: Cross-linking of Amino Groups with Phenol, Imidazole, or
Indole Groups, Journal of Biological Chemistry, vol. 174, no. 3, pp. 827843, 1947
French, D. 1984. Organization of Starch Granules. In: Whistler, R.L., J.N. Bemiller
dan E.F. Paschall (eds). 1984. Starch: Chemistry and Technology. 2nd ed.
(pp):183-248. Academic Press Inc. Toronto. Tokyo.
Friedman, M.1976. Protein Crosslinking: Biochemical and Molecular Aspects.
Plenum Press. New York
Gustavson, K.H. (1956). The Chemistry of Tanning Processes. New York: Academic
Press
Haryadi, Bangun P. Nusantoro dan Supriyadi. 2000. Effect of Sago Starches on
Haryadi. 1993. Dasar-dasar dan Pemanfaatan Ilmu dan Teknologi Pati. Agritech
Hawa,L.T., Thohari, I., dan Radiati,L,E. 2010. Pengaruh pemanfaatan jenis dan
konsentrasi lipid terhadap sifat fisik edible film komposit whey-porang.
Jurnal Ilmu-Ilmu Peternakan 23 (1): 35 – 43
Universitas Sumatera Utara
44
Heck, H. d’A., M. C. Schmitz, P.B. Dodd, E.N. Schachter, T.J. Witek, dan T. Tosun.
1985. Formaldehyde (CH2O) Concentration in The Blood of Humans and
Fischer-344 Rats Exposed to CH2O under Controlled Conditions. J. Am.
Ind. Hyg. Assoc. 46(1):1-3.
Helander, K.G. (1994). Kinetic studies of formaldehyde binding in tissue. Biotechnic
& Histochemistry 69: 177-179.
Hopwood, D. (1969). Fixatives and fixation: a review. Histochemical Journal 1: 323360.
Istiqomah,N., Izak,D ., dan Sumarsih,S. 2012. Pembuatan Hidrogel Kitosan –
Glutaraldehid Untuk Aplikasi Penutup Luka Secara In Vivo. Universitas
Airlangga
Kiernan. 2000. Formaldehyde, Formalin, Paraformaldehyde and Glutaraldehyde :
What They Are and What They Do.
Krisna, D.D. 2011. Pengaruh Regelatinasi dan Modifikasi Hidrotermal Terhadap
Sifat Fisik pada Pembuatan Edible Film dari Pati Kacang Merah (Vigna
Angularis Sp.). Tesis Program Studi Magister Teknik Kimia. Universitas
Diponegoro. Semarang.
Krochta, J.M., E.A. Baldwin, and M.O. Nisperos-Carriedo. 1994. Edible Coatings
and Films To Improve Food Quality. (pp):1-24. Technomic Publishing
Co. Inc. Lancester-Basel. USA.
Krochta, J.W., and De Mulder-Johton, C. 1997. Edible And Biodegradable Polymer
Film: Challenges And Opportunities. J. Food Tech. 51 (2): 61-74
Krochta, J.W., and De Mulder-Johton, C. 1997. Edible And Biodegradable Polymer
Film: Challenges And Opportunities. J. Food Tech. 51 (2): 61-74
Universitas Sumatera Utara
45
Krochta, J.W., and De Mulder-Johton, C. 1997. Edible And Biodegradable Polymer
Film: Challenges And Opportunities. J. Food Tech. 51 (2): 61-74
Marquié, C., Aymard, C., Cuq, J.L. 1995. Biodegradable Packaging Made from
Cottonseed Flour: Formation and Improvement by Chemical Treatments
with
Gossypol,
Formaldehyde,
and
Glutaraldehyde,
Journal
of
Agricultural and Food Chemistry, vol. 43, no. 10, pp. 2762-2767.
Marquié, C., Tessier, A.-M., Aymard, C. 1997. HPLC Determination of Reactive
Lysine Content of Cottonseed Protein Films to Monitor the Extent of
Cross-linking by Formaldehyde, Glutaraldehyde and Glyoxal, Journal of
Agricultural and Food Chemistry, vol. 45, no. 3, pp. 922-926.
Matondang T. D.S, 2013. Pembuatan Plastik Kemasan Terbiodegradasikan dari
Polipropilena Tergrafting Anhidrat Maleat dengan Bahan pengisi Pati
Sagu Sawit. Tesis. Universitas Sumatra Utara. Medan.
McHugh, Dennis, J., 2003. Basic Principles of Membrane Technology. Knever
Academic Publisher Dordrecht.
Moll, F., Rosenkranz, H. and Himmelmann, W. 1974. The Structure of Gelatin
Crosslinked with Formaldehyde, The Journal of Photographic Science,
vol. 22, no. 2, pp. 255-261.
Monsan, P., Puzo, G. & Marzarguil, H. (1975). Etude du mecanisme d'etablissement
des liaisons glutaraldehyde-proteines. Biochimie 57: 1281-1292
Reed, T., A. H Barret., J. Briggs and M. Richardson. 1998. Texture and storage
stability of processed beefstick as affected by glycerol and moisture
levels. J. Food Sci. 63 : 84-87.
Robertsons, L. G. 1993. Food Packaging Principles and Practice. Marcel Dekker. Inc.
New York
Universitas Sumatera Utara
46
Sinaga,R.F.,
Ginting,G.M.,
Ginting,M.H.S.,
Hasibuan.R.
2014.
Pengaruh
Penambahan Gliserol Terhadap Sifat Kekuatan Tarik Dan Pemanjangan
Saat Putus Bioplastik Dari Pati Umbi Talas. Jurnal Teknik Kimia USU,
Vol.3, No.2
Smallman,R.E. And Bishop,R.Y. 2006. Metalurgi Fisik
Modern dan Rekayasa
Material. Edisi IV. Erlangga: Jakarta
Sobral, P. J. A., Menegalli, F. C., Hubinger, M. D., & Roques, M. A. (2001).
Mechanical, water vapor barrier and thermal properties of gelatin based
edible films. Food Hydrocolloids, 15(4-6), 423–432.
Sothornvit, R and Krochta, J.M. 2000. Water Vapor Permeability and Solubility of
Films from Hydrolyzed Whey Protein. Journal Food Science. 65 (4): 700705
Sperling, L.H., 2006. Intriduction to Physical Polymer Science. Jhon Willey & Sons.
New Jersey.
Stevens, M.P. 2001. Kimia Polimer. Jakarta: Pradnya Paramita
Suryaningium, TH. Dwi., Jamal, B., dm Nurochmawati. 2005. Studi Pembuatan
Edible Film Dari Karagenan. Dalam Jurnal Penelitian Perikanan
Indonesia Edisi Pasca Panen Vol. 11. No. 4 Tahun 2005. Badan Riset
Kelautan Dan Perikanan, Departemen Kelautan Dan Perikanm, Jakarta
Suwardi, Sulistiono, Kamal. M., Setiawan, K and Syamsoel Hadi.2000. Proceeding
of the International Sago Seminar, Bogor, March 22-23.the Properties of
Black “Cincau” Gel Prepared by A Modified Process. In : Bintoro, H. M.
H.,
Universitas Sumatera Utara
47
Paljarvi, L., Garcia, J.H. & Kalimo, H. (1979). The efficiency of aldehyde fixation for
electron microscopy: stabilization of rat brain tissue to withstand osmotic
stress. Histochemical Journal 11: 267-276
Van Der Walle, C. 2011.Peptide and Protein Delivery. Elsevier, Inc. USAVol. 13,
No.3, Halaman 37-42.
Viro F. 1992. Gelatin. Di dalam Hui YH (ed). Encyclopedia of Food Science and
Technology Vol 2: 650-651. New York: John Wiley and Sons, Inc.
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 and Courts. 1977. The Science and Technology of Gelatin. Academic
Press. New York
Yamada, T., Heweet, T.A. 1997. Theory for The Semi Analytical Calculation of Oil
Recovery And Effective
Relative Permeability Using Streamtubes.
Adv.Water Res.20
Yi JB, Kim YT, Bae HJ, Whiteside WS, Park HJ. 2006. Influence of
transglutaminase-induced cross-linking on properties of fish gelatine
films. Journal of Food Science (Vol 71,9).
Yusmarlela. 2009. Studi Pemanfaatan Plastisiser Gliserol dalam Film Pati Ubi dengan
Pengisi Serbuk Batang Ubi Kayu. Tesis. Medan: FMIPA Universitas
Sumatera Utara
Universitas Sumatera Utara
DAFTAR PUSTAKA
Artha, E. 2007. Pemeriksaan Kandungan Formaldehid Pada Berbagai Jenis Peralatan
Makan Melamin di Kota Medan. USU. Medan
Bigi, A., Cojazzi, G., Panzavolta, S., Rubini, K., & Roveri, N. (2001). Mechanical
and thermal properties of gelatin films at differents degrees of
glutaraldehyde crosslinking. Biomaterials, 22(8), 763–768.
Carvalho dan Grosso ( 2005 ). Properties of Chemically Modified Gelatin Films.
Food Hydrocolloids, vol.23,no.01, pp. 45-53
Carvalho, R. A., Grosso, C. R. F., & Sobral, P. J. A. (2008). Effect of chemical
treatment on the mechanical properties, water vapor permeability and
sorption isotherms of gelatin-based films. Packaging Technology &
Science, 21(3), 165e169.
Charulatha, V. and Rajaram, A. 2003. Influence of Different Crosslinking Treatments
on the Physical Properties of Collagen Membranes, Biomaterials, vol. 24,
no. 5, pp. 759-767.
Creswell, J.C.; Runquist, O.A.; Campbell,M.M. 1982. Analisis Spektrum Senyawa
Organik. Bandung: Penerbit ITB Bandung
Cuq, B., Gontard, N., Cuq, J-L and Guilbert, S. 1997 Selected Functional s
Properties of Fish Myofibrillar Protein-based Films as Affected by Hydrophilic
Plasticizers, Journal Agricultural and Food Chemistry, vol. 45, no. 3, pp.
622-626.
Cuq, B., Technologie des Proteines, Ed Université Montpellier II, pp. 41-84,
1996.
Universitas Sumatera Utara
43
Damodaran, S. 1997. Food Protein And Their Application. Marcel Dekker, Inc. New
York
Di Gioia,L., Guilbert,S., 1999. Corn Protein Based Thermoplastic Resin : Effect of
Some Polar and Amphiphilic Plasticizers. Journal of Agricultural and
Food Chemistry 47, 1254-1261.
Evans, J. 2010. Bioplastics Get Growing. International Journal of Plastics
Engineering. Vol. 66, No. 2, pg. 14-19.
Fraenkel-Conrat, H., Brandon, B.A. and Olcott, H.S., The Reaction of Formaldehyde
Proteins: Cross-linking of Amino Groups with Phenol, Imidazole, or
Indole Groups, Journal of Biological Chemistry, vol. 174, no. 3, pp. 827843, 1947
French, D. 1984. Organization of Starch Granules. In: Whistler, R.L., J.N. Bemiller
dan E.F. Paschall (eds). 1984. Starch: Chemistry and Technology. 2nd ed.
(pp):183-248. Academic Press Inc. Toronto. Tokyo.
Friedman, M.1976. Protein Crosslinking: Biochemical and Molecular Aspects.
Plenum Press. New York
Gustavson, K.H. (1956). The Chemistry of Tanning Processes. New York: Academic
Press
Haryadi, Bangun P. Nusantoro dan Supriyadi. 2000. Effect of Sago Starches on
Haryadi. 1993. Dasar-dasar dan Pemanfaatan Ilmu dan Teknologi Pati. Agritech
Hawa,L.T., Thohari, I., dan Radiati,L,E. 2010. Pengaruh pemanfaatan jenis dan
konsentrasi lipid terhadap sifat fisik edible film komposit whey-porang.
Jurnal Ilmu-Ilmu Peternakan 23 (1): 35 – 43
Universitas Sumatera Utara
44
Heck, H. d’A., M. C. Schmitz, P.B. Dodd, E.N. Schachter, T.J. Witek, dan T. Tosun.
1985. Formaldehyde (CH2O) Concentration in The Blood of Humans and
Fischer-344 Rats Exposed to CH2O under Controlled Conditions. J. Am.
Ind. Hyg. Assoc. 46(1):1-3.
Helander, K.G. (1994). Kinetic studies of formaldehyde binding in tissue. Biotechnic
& Histochemistry 69: 177-179.
Hopwood, D. (1969). Fixatives and fixation: a review. Histochemical Journal 1: 323360.
Istiqomah,N., Izak,D ., dan Sumarsih,S. 2012. Pembuatan Hidrogel Kitosan –
Glutaraldehid Untuk Aplikasi Penutup Luka Secara In Vivo. Universitas
Airlangga
Kiernan. 2000. Formaldehyde, Formalin, Paraformaldehyde and Glutaraldehyde :
What They Are and What They Do.
Krisna, D.D. 2011. Pengaruh Regelatinasi dan Modifikasi Hidrotermal Terhadap
Sifat Fisik pada Pembuatan Edible Film dari Pati Kacang Merah (Vigna
Angularis Sp.). Tesis Program Studi Magister Teknik Kimia. Universitas
Diponegoro. Semarang.
Krochta, J.M., E.A. Baldwin, and M.O. Nisperos-Carriedo. 1994. Edible Coatings
and Films To Improve Food Quality. (pp):1-24. Technomic Publishing
Co. Inc. Lancester-Basel. USA.
Krochta, J.W., and De Mulder-Johton, C. 1997. Edible And Biodegradable Polymer
Film: Challenges And Opportunities. J. Food Tech. 51 (2): 61-74
Krochta, J.W., and De Mulder-Johton, C. 1997. Edible And Biodegradable Polymer
Film: Challenges And Opportunities. J. Food Tech. 51 (2): 61-74
Universitas Sumatera Utara
45
Krochta, J.W., and De Mulder-Johton, C. 1997. Edible And Biodegradable Polymer
Film: Challenges And Opportunities. J. Food Tech. 51 (2): 61-74
Marquié, C., Aymard, C., Cuq, J.L. 1995. Biodegradable Packaging Made from
Cottonseed Flour: Formation and Improvement by Chemical Treatments
with
Gossypol,
Formaldehyde,
and
Glutaraldehyde,
Journal
of
Agricultural and Food Chemistry, vol. 43, no. 10, pp. 2762-2767.
Marquié, C., Tessier, A.-M., Aymard, C. 1997. HPLC Determination of Reactive
Lysine Content of Cottonseed Protein Films to Monitor the Extent of
Cross-linking by Formaldehyde, Glutaraldehyde and Glyoxal, Journal of
Agricultural and Food Chemistry, vol. 45, no. 3, pp. 922-926.
Matondang T. D.S, 2013. Pembuatan Plastik Kemasan Terbiodegradasikan dari
Polipropilena Tergrafting Anhidrat Maleat dengan Bahan pengisi Pati
Sagu Sawit. Tesis. Universitas Sumatra Utara. Medan.
McHugh, Dennis, J., 2003. Basic Principles of Membrane Technology. Knever
Academic Publisher Dordrecht.
Moll, F., Rosenkranz, H. and Himmelmann, W. 1974. The Structure of Gelatin
Crosslinked with Formaldehyde, The Journal of Photographic Science,
vol. 22, no. 2, pp. 255-261.
Monsan, P., Puzo, G. & Marzarguil, H. (1975). Etude du mecanisme d'etablissement
des liaisons glutaraldehyde-proteines. Biochimie 57: 1281-1292
Reed, T., A. H Barret., J. Briggs and M. Richardson. 1998. Texture and storage
stability of processed beefstick as affected by glycerol and moisture
levels. J. Food Sci. 63 : 84-87.
Robertsons, L. G. 1993. Food Packaging Principles and Practice. Marcel Dekker. Inc.
New York
Universitas Sumatera Utara
46
Sinaga,R.F.,
Ginting,G.M.,
Ginting,M.H.S.,
Hasibuan.R.
2014.
Pengaruh
Penambahan Gliserol Terhadap Sifat Kekuatan Tarik Dan Pemanjangan
Saat Putus Bioplastik Dari Pati Umbi Talas. Jurnal Teknik Kimia USU,
Vol.3, No.2
Smallman,R.E. And Bishop,R.Y. 2006. Metalurgi Fisik
Modern dan Rekayasa
Material. Edisi IV. Erlangga: Jakarta
Sobral, P. J. A., Menegalli, F. C., Hubinger, M. D., & Roques, M. A. (2001).
Mechanical, water vapor barrier and thermal properties of gelatin based
edible films. Food Hydrocolloids, 15(4-6), 423–432.
Sothornvit, R and Krochta, J.M. 2000. Water Vapor Permeability and Solubility of
Films from Hydrolyzed Whey Protein. Journal Food Science. 65 (4): 700705
Sperling, L.H., 2006. Intriduction to Physical Polymer Science. Jhon Willey & Sons.
New Jersey.
Stevens, M.P. 2001. Kimia Polimer. Jakarta: Pradnya Paramita
Suryaningium, TH. Dwi., Jamal, B., dm Nurochmawati. 2005. Studi Pembuatan
Edible Film Dari Karagenan. Dalam Jurnal Penelitian Perikanan
Indonesia Edisi Pasca Panen Vol. 11. No. 4 Tahun 2005. Badan Riset
Kelautan Dan Perikanan, Departemen Kelautan Dan Perikanm, Jakarta
Suwardi, Sulistiono, Kamal. M., Setiawan, K and Syamsoel Hadi.2000. Proceeding
of the International Sago Seminar, Bogor, March 22-23.the Properties of
Black “Cincau” Gel Prepared by A Modified Process. In : Bintoro, H. M.
H.,
Universitas Sumatera Utara
47
Paljarvi, L., Garcia, J.H. & Kalimo, H. (1979). The efficiency of aldehyde fixation for
electron microscopy: stabilization of rat brain tissue to withstand osmotic
stress. Histochemical Journal 11: 267-276
Van Der Walle, C. 2011.Peptide and Protein Delivery. Elsevier, Inc. USAVol. 13,
No.3, Halaman 37-42.
Viro F. 1992. Gelatin. Di dalam Hui YH (ed). Encyclopedia of Food Science and
Technology Vol 2: 650-651. New York: John Wiley and Sons, Inc.
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 and Courts. 1977. The Science and Technology of Gelatin. Academic
Press. New York
Yamada, T., Heweet, T.A. 1997. Theory for The Semi Analytical Calculation of Oil
Recovery And Effective
Relative Permeability Using Streamtubes.
Adv.Water Res.20
Yi JB, Kim YT, Bae HJ, Whiteside WS, Park HJ. 2006. Influence of
transglutaminase-induced cross-linking on properties of fish gelatine
films. Journal of Food Science (Vol 71,9).
Yusmarlela. 2009. Studi Pemanfaatan Plastisiser Gliserol dalam Film Pati Ubi dengan
Pengisi Serbuk Batang Ubi Kayu. Tesis. Medan: FMIPA Universitas
Sumatera Utara
Universitas Sumatera Utara