43
DAFTAR PUSTAKA Almatsier S. 2004. Prinsip Dasar Ilmu Gizi. Jakarta: Gramedia Pustaka Utama. Amanda RD. 2010. Uji aktivitas rennet dari abomasums kambing lokal muda pada kondisi yang berbeda dan karakterisasi keju yang dihasilkan. [Skripsi]. Fakultas Peternakan, Institut Pertanian Bogor. AOAC. 1995. Official Method of Analysis of The Association of Official Analytical Chemistry. Washington DC: AOAC Intl Apriyantono AD, Fardiaz D, Sedarnawati L, & Budiyanto S. 1989. Analisa Pangan. Pusat Antar Universitas Pangan dan Gizi Institut Pertanian Bogor. Atmarita, Sandjaja. 2009. Buku Kamus Gizi Pelengkap Kesehatan Keluarga. Jakarta: PT Kompas media Nusantara. Axelsson L. 1998. Lactic Acid Bacteria Microbiology and Functional Aspects, 2nd Edition. New York: Marcel Dekker Inc. Axelsson L. 2004. Lactic Acid Bacteria Microbiology and Functional Aspects, 3rd Edition. New York: Marcel Dekker Inc. Badan Pengawas Obat dan Makanan Republik Indonesia. 2007. Acuan Label Gizi Produk Pangan. Banks. 2007. What factors Associated With The Milk Affect Cheese Yield? Dalam McSweeney PLH. Cheese Problem Solved. New York: CRC Press. Bernet MF, Brassart B, Neerer JR, dan Servin AL. 1993. Adhesion of human Bifidobacterial strains to cultured human intestinal epithelial cells and inhibition of enteropathogen-cell interaction. Applied and Enviromental Microbiology. 59(12): 4121-4128. Bondi A. 1983. Animal Nutrition. London: J Wiley, pp 437–475. Burn P, Inderola G, Binetti A, Quiberoni A, Gavilan de los Reyes & Reinhemer J. 2008. Bile resistant derivatives obtained from intestinal dairy lactobacilli. Elsevier Appl Sci. 18: 377-385. Charterist WP, Kelly PM, Morelli L, dan Collins JK. 1998. Ingredient selection criteria for probiotics microorganism in functional dairy food Int. Journal Dairy Technology 51 (4): 123-135. Christian et al. 1980. Reduced water activity. p. 79−90. New York: Microbial Ecology of Foods. Dahhan AH, Ali MM, Sibo NH. 1984. Study of the effect of different kinds of milk on quality of leben. Iraqi Journal of Agricultural Sciences 2(2): 51.
44
Darwis AA, Sukara E. 1989. Teknologi mikrobial. Pusat Antar Universitas Bioteknologi. Institut Pertanian Bogor. Bogor: IPB Press. De Vuyst L & Vandamme EJ. 1994. Antimicrobial potention of Lactic Acid Bacteria dalam De Vuyst L dan Vandamme EJ (eds). Bacteriocin of lactic acid bacteria microbiology, genetic, and apllication. London: Blackie Academic and Profesional. Pp: 91-129. deMan JM. 1997. Kimia Makanan. Bandung: Penerbit ITB Press. Dzouji et al. 1997. The association of yogurt starters with lactobacillus casei dn 114.001 in fermented milk alters the composition and metabolism of intestinal microflora in germ-free rats and in human flora–associated rats. The Journal of Nutrition: 0022-3166/97. Ebing P, Rutgers K. 2006. Preparation of Dairy Products. Wageningen: Agromisa Foundation. Fardiaz Srikandi. 1993. Analisis Mikrobiologi Pangan. Jakarta: PT Rajagrafindo Persada. Fellows PJ. 2000. Food Processing Technology Principles and Practice. England: CRC Press LLC Fernandes R. 2009. Microbiology Handbook Dairy Products. Surrey. UK: Leatherhead Publishing. Fonden R, Mogensen G, Tanaka R, dan Salminen S. 2000. Effect of culture containing diary products on intestinal microflora, human nutrition and health – current knowledge and future perspectives. International Dairy Federation Bulletin number 352 Food Agricultural Organization. 2003. Codex Standard For Fermented Milks:243. Fueller R. 1989. Probiotics in man and animals. J. Appl. Bacteriol 66: 365-378. Fuquay et al. 2011. Encyclopedia Of Dairy Sciences Second Edition. London: Elsevier Ltd. Academic Press. Geankoplis Christie J. 1993. Transport Processes and Unit Operations. New Jersey, USA: Prentice Hall Publisher. Ghosh J, Rajorhia GS. 1990. Selection of starter culture for production of indigenous fermented milk product. Lait 70, 147-154. Hassan AN, Frank JF. 2001. Starter Cultures and Their Use dalam Applied Dairy Microbiology. Georgia, USA: Marcel Dekker, Inc. Hattingh AL, Viljoen Bennie C. 2001. Yogurt as probiotic carrier food. South Africa. International Dairy Journal 11 (2001) 1–17.
45
Hendy. 2007. Formulasi bubur instan berbasis singkong (Manihot esculenta Crantz) sebagai pangan pokok alternatif [skripsi]. Bogor: Fakultas Teknologi Pertanian. Institut Pertanian Bogor. Herawati Heny. 2008. Penentuan umur simpan pada produk pangan. Jurnal Litbang Pertanian, 27(4): Balai Pengkajian Teknologi Pertanian Jawa Tengah. Hidayatulloh MA. 2011. Analisis Kalsium dan Fosfor pada Susu Fermentasi Kering [tugas akhir]. Bogor: Program Keahlian Kimia, Program Diploma , Institut Pertanian Bogor. Hiswaty. 2002. Pengaruh penambahan tepung ikan nila merah (Oreochromis sp) terhadap karakteristik biskuit [skripsi]. Bogor: Fakultas Perikanan dan Ilmu Kelautan, Institut Pertanian Bogor. Holland B, Unwin LD, dan Buss DH. 1989. Milk Products and eggs: The Fourth Suplement to Mc Cance and Widdowson’s The Composition of Foods, 4 th Edition. Royal Society of Chemistry/Ministry of Agriculture. Fisheries and Food, Cambridge, UK. Hui et al. 2006. Food Biochemistry and Food Processing. USA: Blackwell Publishing. Hull et al. 1992. Probiotic food: New opportunity. Journal of Food Australia. 44: 112-113. Hutkins Robert W. 2006. Microbiology and Technology of Fermented Foods. Oxford: Blackwell Publishing. Jandal JM. 1996. Studies on dried fermented dairy products prepared from sheep milk. Small Ruminant Research 21 (1996) 217-220. Jenie BSL. 2003. Pangan fungsional penyusun flora usus yang menguntungkan makalah disajikan dalam seminar sehari keseimbangan flora usus bagi kesehatan dan kebugaran Bogor: 15 November 2010. Kandler O, Weiss N. 1986. Genus Lactobacillus dalam Bergey's Manual of Systematic Bacteriology, vol 2, 9th edition. Baltimore: Williams and Wilkins. Kang KH, Lee CN. 1985. Preservation and production of starter cultures. Dairy Science Abstracts, 47, 686. Karna, BKL, Emata OC, dan Barraquio VL. 2007. Lactic acid and probiotic bacteria from fermented and probiotic dairy products. Philipphines. Science Diliman (July-December 2007) 19:2, 23-34. Kumbhar SB, Ghosh JS, Samudre SP. 2009. Microbiological analysis of pathogenic organisms in indigenous. Advance Journal of Food Science and Technology 1(1): 35-38, 2009.
46
Lee WJ, Lucey JA. 2010. Formation and physical properties of yogurt. AsianAust. J. Anim. Sci. Vol. 23, No. 9 : 1127 – 1136. Malaka R, Laga A. 2005. Isolasi dan Identifikasi Lactobacillus Bulgaricus Strain Ropy dari Yoghurt Komersial. Sains & Teknologi, April 2005, Vol. 5 No. 1: 50 – 58. Manley Duncan. 1998. Biscuit Doughs: Types, Mixing, Conditioning, Handling. Cambridge England: Woodhead Publishing Limited. Martinko J, Madigan M. 2005. Brock Biology of Microorganisms (11th ed.). New Jersey: Prentice Hall. Mitsuoka T. 1990. A Profile Of Intestinal Bacteria. Tokyo: Yakult Honsha Co., Ltd. Mugen W. 1987. Dairy Cattle Feeding and Management. Canada: John Willey and sons, Inc. Neech GA, MA Melvin, dan J Taggart. 1985. Food, Drink and Bioteknology. dalam Higgins, J., D.J. Best dan J. Jones (eds). Biotechnology. Melbourne: Blackwell Sci. Pub. Panesar Parmjit S. 2011. Fermented dairy products: starter cultures and potential nutritional benefits. India. Food and Nutrition Sciences, 2, 47-51. Parvez S, Malik KA, Kang Ah, dan Kim HY. 2006. Probiotics and their fermented food products are beneficial for health.Pakistan Journal of Applied Microbiology 100 (2006) 1171–1185. Paskov V, Karsheva M, dan Pentchev I. 2010. Effect of starter culture and homogenization on the rheological properties of yoghurts. Journal of the University of Chemical Technology and Metallurgy, 45, I, 59-66. Prescott, Harley, Klein. 2002. Microbiology 5th edtition. New York: McGraw-Hill Science. Quintans NG, Blancato Victor, Repizo G, Magni C, dan Lopez P. 2000. Citrate metabolism and aroma compound production in lactic acid bacteria. Spanyol. Molecular Aspects of Lactic Acid Bacteria for Traditional and New Applications, 2008: 65-88. Rahayu WP. 1998. Penuntun Praktikum Organoleptik. Bogor: Jurusan Teknologi Pangan, Fakultas Teknologi Pertanian. Rahman A, Fardiaz D, Rahayu WP, Suliantari, & Nurwitri CC. 1992. Teknologi Fermentasi Susu. Departemen Pendidikan dan Kebudayaan Direktorat Jenderal Pendidikan Tinggi Pusat Antar Universitas Pangan dan Gizi, Institut Pertanian Bogor, Bogor. Ray Bibek. 2004. Fundamental Food Microbiology Third Edition. Florida: CRC Press.
47
Rohm H, Kovac A. 1994. Effects of starter cultures on linear viscoelastic and physical properties of yogurt gels. Journal of Texture Studies, 25, 311. Roissart H, Luquet FM. 1994. Lactic Acid Bacteria: Fundamental Aspects And Technology. France: Lorica. Salminen S & Atte von Wright. 1999. Lactic Acid Bacteria: Microbiology and Functional Aspect. Second edition, Revisied and Expanded. New York: Marcel Dekker Inc. Salminen S, Ouwehand A, Beno Y, dan Lee YK. 1998. Probiotic: how should they be defined. Trends in Food Science and Technology. Schell MA, Karmirantzou M, Snel B, Vilanova D, Berger B, Pessi. 2002. The Genome sequence of retl ects its adaptation to the human gastrointestinal tract. Proceedings of The National Academy of Sciences USA, 99, 14422-14427. Setyaningsih D, Apriyantono A, dan Sari MP. 2010. Analisis Sensori unuk Industri Pangan dan Agro. Bogor: IPB Press. Shafiee et al. 2010. Combined effects of dry matter content, incubation temperature and final pH of fermentation on biochemical and microbiological characteristics of probiotic fermented milk. African Journal of Microbiology Research Vol. 4(12) pp. 1265-1274 Shah. 2000. Probiotic bacteria: selective enumeration and survival in dairy foods. Journal of Dairy Science. 83, Pp. 894-907. Singleton P, Sainsburry D. 2006. Dictionary of Microbiology and Molecular Biology, 3rd Edition. Canada: Wiley Press. Southward CR. 2001. Casein Products. New Zealand: Dairy Research Institute. Sri Widowati, Misgiyarta. 2009. Efektifitas bakteri asam laktat (bal) dalam pembuatan produk fermentasi berbasis protein/susu nabati. Balai Penelitian Bioteknologi dan Sumberdaya Genetik Pertanian. Prosiding Seminar Hasil Penelitian Rintisan dan Bioteknologi Tanaman. Standar Nasional Indonesia. 1998. Susu Segar. Jakarta: Dewan Standarisasi Nasional. Standar Nasional Indonesia. 1992. SNI:01-2891-1992 Cara Uji Makanan dan Minuman. Jakarta: Dewan Standar Nasional Indonesia. Standar Nasional Indonesia. 1992. Mutu Yogurt. Jakarta: Dewan Standar Nasional Indonesia. Sunarlim R, Setiyanto H, Poeloengan M. 2007. Pengaruh kombinasi starter bakteri Lactobacillus bulgaricus, Streptococcus thermophilus, dan Lactobacillus palntarum terhadap sifat mutu susu fermentasi. Jurnal Teknologi Peternakan dan Veteriner.
48
Suprihanto Agung Joko. 2009. Pengaruh jenis bakteri asam laktat terhadap kualitas dadih sapi probiotik selama penyimpanan dalam suhu ruang dan suhu rendah. [skripsi]. Departemen Teknologi Industri Pertanian, Fateta, IPB. Tabasco R, Paarup T, Janer C, Pela’ez C, dan Requena T. 2007. Selective enumeration and identification of mixed cultures of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, L. acidophilus, L. paracasei subsp. paracasei and Bifidobacterium lactis in fermented milk. International Dairy Journal 17 (2007) 1107–1114. Tamime A. 2005. Probiotic Dairy Products. United Kingdom: Blackwell Publishing Ltd. Tamime, Robinson. 2007. Yoghurt Science and Technology. Third Edition. Washington DC, USA: CRC Press. Tannock GW (eds). 1999. Probiotic: A Critical Review. England: Horizon Scientific Press. Tomar SK, Prasad DN. 1989. Therapeutic value of yoghurt: an assessment. Buffalo Journal, 5(1), 25. Vaclavik VA, Christian EW. 2003. Essentials of Food Science Second Edition. New York: Kluwer Academic/Plenum Publishers. Wahyudi A & Samsundari. 2008. Bugar dengan Susu Fermentasi. Malang: Universitas Muhamadiah Malang Press. Widodo Wahyu. 2002. Bioteknologi Fermentasi Susu. Pusat Pengembangan Bioteknologi. Universitas Muhammadiyah Malang. Malang Press. Winarno FG . 1997. Kimia Pangan dan Gizi. Jakarta: Gramedia Pustaka. Winarno FG. 2008. Kimia Pangan dan Gizi Edisi Revisi. Bogor: M-BRIO PRESS. Zourari A, Accolas JP, dan Desmazeaud MJ. 1992. Metabolism and biochemical of yogurt bacteria. Lait 72, 1-34. Elsevier.
