40

6. DAFTAR PUSTAKA

Ananingsih, V.K., and Zhou, W. (2011). Effects of green tea extract on large-deformation

rheological properties of steamed bread dough and some quality attributes of steamed

bread. In 11th International Congress on Engineering and Food, (pp. 647-648).

Athens, Greece.

Amri, Q. (2012). http://www.indonesiafinancetoday.com/read/21454/Permintaan-Gandum-

Bisa-Naik-59 Diakses pada tanggal 26 Februari 2013.

Astawan, M, (2006). Membuat Mie dan Bihun. Penebar Swadaya, Jakarta.

Cauvain, S.P. and Young, L.S. (2006). Baked Products: Science, Technology and Practice.

Blackwell Publishing Ltd. UK.

Charley, Helen. (1982). Food Science. 2nd ed.John Willey and Sons, New York.

Chen, B.H dan Chen, Y.Y. (1993). Stability of chlorophylls and carrotanoids in sweet potato

leaves during microwave cooking. Journal of Agricultural and Food Chemistry, 41,

1315-1320.

Dalimarta setiawan. (2000). Atlas Tumbuhan Obat Indonesia. Bogor: Trubus Agriwidya.

Dwidjoseputro, D. (1994). Pigmen Klorofil. Erlangga. Jakarta.

Haryadi, (2004). Teknologi Legum, Serealia, dan Umbi-umbian. Handout Matakuliah.

Jurusan Teknologi Pangan dan Hasil Pertanian. Fakultas Teknologi Pertanian.

Universitas Gadjah Mada. Yogyakarta.

Hou, G. G. and Popper, L. (2007). Chinese Seamed Bread.In Popper, L., Schäfer, S. and

Freund, W. (Eds.).Future of Flour-A Compendium of Flour Improvement. Page 309-

318. Clenze: Verlag Agrimedia GmbH.

Huang SD, Miskelly DM. (1991). Steamed bread – a popular food in China. Food Australia

43(8): 346–7, 350–1.

Jacobs, Morris B. (1951). The Chemistry and Technology of Food and Food Product, vol.2.

Interscience Publisher, New York.

Khandaker et al. (2010). Biomass Yield and Accumulations of Bioactive Compounds in Red

Amaranth (Amaranthus Tricolor L.) Grown Under Different Colored Shade

Polyethylene in

Spring Season. Scientia Horticulturae 123 (2010) 289–294.

Langseth, L. (1995). Oxidants, Antioxidant, and Disease Prevention. International Life

Sciences Institute. Belgium.

Meilgaard, M.; Civille; and Carr. (1999). Sensory Evaluation Techniques. 3rd

edition. CRC

Press. Washington, D.C.

Pomeranz, Y; Huang, M.; Rubenthaler, G.L. (1991). Steamed Bread III. Role of Lipids.

Cereal Chem. 68(4): 353-356.

41

Putri, dkk. (2012). 24 Ekstraksi Pewarna Alami Daun Suji, Kajian Pengaruh Blanching dan

Jenis Bahan Pengekstrak. J. Tek. Pert. Vol 4 (1) : 13 – 24.

Reische, D.W., D.A. Lillard., dan R.R. Etenmiller. (2002). Antioxidant. Dalam Akoh, C.C.,

dan D.B. Min. Food Lipids. Marcel Dekker. New York.

Rubenthaler, G.L.; Huang, M.L.; Pomeranz, Y. (1990). Steamed Bread. I. Chinese Steamed

Bread Formulation and Interactions. Cereal Chem. 67(5): 471-475.

Subeki. (1998). Pengaruh Cara Pemasakan terhadap Kandungan Antioksidan Beberapa

Macam Sayuran Serta Daya Serap dan Retensinya pada Tikus Percobaan. Institut

Pertanian Bogor.

Sultan, W.J. (1981). Practical Baking. The Avi Publishing co. Inc, Westport, Connecticut.

Suyatma, (2009). Diagram Warna Hunter (Kajian Pustaka). Jurnal Penelitian Ilmiah

Teknologi Pertanian, Institut Pertanian Bogor, Page 8-9.

Trubus, R (2003). Bertanam sayuran di lahan sempit. Penerbit Swadaya, Jakarta.

Von Elbe, J.H., Huang, A.S., Attoe, E.L., dan Nank, W.K. (1986). Pigment composition and

color in conventional and veri-green canned beans. Journal of Agricultural and Food

Chemistry, 34, 52-54.

Wang, R.; W. Zhou; and M. Isabelle. (2007). Comparison Study of the Effect of Green Tea

Extract (GTE) on the Quality by Instrumental Analysis and Sensory Evaluation. Food

Research International 40:470-479.

Yuslinda E. et al. (2012). Penentuan Aktivitas Antioksidan dari Beberapa Ekstrak Sayur-

Sayuran Segar dan Dikukus dengan metode DPPH. Scientia. Vol. 2 No. 1. ISSN

2087-5045.

Zhang, L., Lucas, T., Doursat, C., Flick, D., Wagner, M., (2007). Effects of crust constraints

on bread expansion and CO2 release. Journal of Food Engineering 80, 1302-1311.