Professional Documents
Culture Documents
6. DAFTAR PUSTAKA
Artdiyasa, Nesia. (2008). Seribu Mata Seribu rupa. Trubus 19 Agustus 2008.
http://www.trubusonline.co.id/mod.php?mod=publisher&op=viewarticle&cid=5&artid=
1418.
ASTM, Committee E-18. (1996). Sensory Testing Methods. ASTM Manual Series :
MNL 26, 2nd ed. E. Chambers, IV and M. B. Wolf, eds. American Society for Testing
and Materials, West Conshohocken, PA. PP. 3-24.
Baker, C.G.J. (1997). Industrial Drying of Foods. Champan & Hall. London.
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Perpustakaan Unika
Bourne, M. C. (2002). Food Texture and Viscosity : Concept and Measurement. New
York State Agricultural Experiment Station and Institute of Food Science Cornell
University. Genewa, New York.
Douglas B. & Mac Dougall. (2002). Colour In Food. Woodhead Publishing and CRC
Press, LLC.
Elicin, A. K. and K. Sacilik. (2005). An Experimental Study for Solar Tunnel Drying of
Apple. tarimbilimleri.agri.ankara.edu.tr/2005/111_2/tarim%20bilimleri%20cilt11(2)-
makale18.pdf
Fellow, P. (1990). Food Processing Technology : Principles & Practice. Ellis Horwood
Limited. New York
Fellows, P. (2000). Food Processing Technology Principles and Practice 2nd ed. CRC
Press LLC. USA.
Fennema, O.R. (1985). Food Chemistry 2nd Edition. Department of Food Science
University of Wisconsin-Madison. Marcel Dekker, Inc.
Hensel, O. and Esper, A. (2002). The Hohenheim Solar Tunnel Dryer – 20 years of
success. ITDG Food Chain 31.
Huang, X, and Fu Hung Hsieh. (2005). Physical Properties, Sensory Attributes, and
Consumer Preference of Pear Fruit Leather. Journal of Food Science Vo.70, Nr.3.
Kendall, P. & J. Sofos. (2003). Preparation: Drying Fruits. Colorado State University
Cooperative Extension. www.ext.colostate.edu
Kendall, P. & L. Allen. (2002). Quick Facts of Drying. Colorado State University.
Colorado.
Lozano, Patricia G.; Diane M. Barret; Ronald E. Wrolstad and Robert W. Durst. (1993).
Enzimatic Browning Inhibited in Fresh and Dried Apple Rings by Pineapple Juice.
Journal Food Science 58 (2) : 399-404.
Maskan A., S. Kaya, M. Maskan. (2001). Effect of Concentration and Drying Processes
on Color Change of Grape Juice and Leather (pestil). Journal of Food Engineering 54
(2002) 75 – 80.
Minifie, B. W. & C. Chem. (1986). Chocolate, Cocoa, and Confectionery : Science and
Technology, 2nd edition. AVI Publishing Company, Inc. Connecticut.
Muehlbauer, W. and A. Esper. (2001). Solarer Tunneltrockner für Früchte, Gemüse und
Gewürze. Zeitschrift erneubare Energie (2001/01). Germany.
Muhandri, T. dan D. Kadarisman. (2006). Sistem Jaminan Mutu Industri Pangan. IPB
Press. Bogor.
OMahony, M.(1986). Sensory Evaluation of Food. Marcel Dekker. Inc. New York.
Pettruci, R. H. (1992). Kimia Dasar Prinsip dan Terapan Modern. Erlangga. Jakarta.
Potter, N.N. & J. H. Hotchkiss. (1996). Food Science the 5nd Eddition. CBS Publisher &
Distributors. New Delhi.
Rosenthal, A.J. (1999). Food Texture Measurement and Perception. Aspen Publishers,
Inc. Maryland.
Satuhu, Suyanti dan Ahmad Supriyadi. (1996). Pisang, Budidaya, Pengolahan &
Prospek Pasar. Penebar Swadaya. Jakarta
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Perpustakaan Unika
Suyanti & Supriyadi, Ahmad. (2008). Pisang, Budidaya, Pengolahan & Prospek Pasar.
Edisi Revisi. Penebar Swadaya. Jakarta
Taub, T. A. and R. P. Singh. (1998). Food Storage Stability. CRC Press. USA.
Tranggono dan Sutardi. (1990). Biokimia dan Teknologi Pasca Panen. PAU Pangan dan
Gizi. Yogyakarta.