karakteristik kimia dan viabilitas sel pada keju tomme

55

DAFTAR PUSTAKA

Agustina, T. (2015). Outlook Komoditas Pertanian Subsektor Peternakan Susu (L.

Nuryati, B. Waryanto, Noviati, & R. Widaningsih, eds.). Jakarta: Pusat Data

dan Sistem Informasi Pertanian Sekretariat Jenderal Kementerian Pertanian.

Ardö, Y., McSweeney, P. L. H., Magboul, A. A. A., Upadhyay, V. K., & Fox, P. F.

(2017). Chapter 18 - Biochemistry of Cheese Ripening: Proteolysis (P. L. H.

McSweeney, P. F. Fox, P. D. Cotter, & D. W. B. T.-C. (Fourth E. Everett,

eds.). https://doi.org/https://doi.org/10.1016/B978-0-12-417012-4.00018-1

Asher, D. (2015). The Art of Natural Cheesemaking. White River Junction: Chelsea

Green Publishing.

Banks, J. M. (2007). Introduction: why is cheese yield important? In Cheese

problems solved. Cambridge: Woodhead Publishing Limited.

Banks, J. M. (2007). How is cheese yield defined? In Cheese problems solved.

Cambridge: Woodhead Publishing Limited.

Beresford, T. (2007). What factors affect microbial growth in cheese? In Cheese


Beresford, T. (2007). What are bacteriophage and what strategies should be used to

avoid phage infection? In Cheese problems solved. Cambridge: Woodhead

Publishing Limited.

Beresford, T. (2007). What are non-starter lactic acid bacteria and how do they

affect cheese quality? In Cheese problems solved. Cambridge: Woodhead

Publishing Limited.

Bergamini, C. V., Hynes, E. R., Palma, S. B., Sabbag, N. G., & Zalazar, C. A.

(2009). Proteolytic activity of three probiotic strains in semi-hard cheese as

single and mixed cultures: Lactobacillus acidophilus, Lactobacillus paracasei

and Bifidobacterium lactis. International Dairy Journal.

https://doi.org/10.1016/j.idairyj.2009.02.008

Bills, D. D., Scanlan, R. A., Lindsay, R. C., & Sather, L. (1969). Free Fatty Acids

and the Flavor of Dairy Products. Journal of Dairy Science.

https://doi.org/10.3168/jds.S0022-0302(69)86749-4

Brennan, N. M., Cogan, T. M., Loessner, M., & Scherer, S. (2004). Bacterial

surface-ripened cheeses. Cheese: Chemistry, Physics and Microbiology.

https://doi.org/10.1016/S1874-558X(04)80045-9

Karakteristik Kimia dan Viabilitas Sel pada Keju Tomme Probiotik dengan Kultur Starter LokalLactobacillus plantarum Dad-13ADINDA BUDI PUSPITASARI, Prof. Dr. Ir. Endang S Rahayu, MS; Dr. Ir. Tyas Utami, M.Sc.Universitas Gadjah Mada, 2021 | Diunduh dari http://etd.repository.ugm.ac.id/

https://doi.org/10.1016/j.idairyj.2009.02.008

56

Castro, J. M., Tornadijo, M. E., Fresno, J. M., & Sandoval, H. (2014). Biocheese:

A food probiotic carrier. BioMed Research International.

https://doi.org/10.1155/2015/723056

Codex Allimentarius. (1978). Codex General Standard for Cheese. Practice.

Forrest, J. (2018). What is a Tomme? Retrieved January 5, 2021, from Serious

Cheese website: https://www.seriouseats.com/2008/02/what-is-a-tomme-

cheese.html

Fox, P. F., Guinee, T. P., Cogan, T. M., & McSweeney, P. L. H. (2000).

Fundamentals of Cheese Science. Maryland: Aspen Publisher.

Fox, P. F., McSweeney, P. L. H., Cogan, T. M., & Guinee, T. P. (2004). Cheese:

Chemistry, Physics and Microbiology, Volume 1, Third Edition: General

Aspects. In Elsevier academic press.

Fox, P. F., Guinee, T. P., Cogan, T. M., & McSweeney, P. L. H. (2017).

Fundamentals of Cheese Science. In Fundamentals of Cheese Science.

https://doi.org/10.1007/978-1-4899-7681-9

FSSAI. (2015). What you should know about Cheese as per FSSAI requirements?

Retrieved January 5, 2021, from FoodSafetyHelpline website:

https://foodsafetyhelpline.com/what-you-should-know-about-cheese-as-per-

fssai-requirements/

Guinee, T. P., & McSweeney, P. L. H. (2006). Contribution of Fat to the

Microstructure of Cheese. In P. F. Fox & P. L. H. McSweeney (Eds.),

Advanced Dairy Chemistry, Volume 2: Lipids, 3rd edition. (3rd ed.). New

York: Springer.

Guinee, T. P. (2007). Introduction: what are the functions of NaCl in cheese? In

Cheese problems solved. Cambridge: Woodhead Publishing Limited.

Gutsal, V., Sieuwerts, S., & Bibiloni, R. (2018). High-throughput pH monitoring

method for application in dairy fermentations. Journal of Dairy Research.

https://doi.org/10.1017/S0022029918000717

Hansen, C. (2011). FD-DVS Flora Danica Product Information. Denmark: CHR

Hansen.

Harbutt, J. (2009). World Cheese Book. London: Dorling Kindersley Limited.

Hasanuddin. (2017). Profil Protein Berbasis SDS pada Susu Sapi dan Susu

Kambing Etawa Pasteurisasi dan Mendidih. Universitas Muhamadiyah

Semarang.


https://foodsafetyhelpline.com/what-you-should-know-about-cheese-as-per-fssai-requirements/

https://foodsafetyhelpline.com/what-you-should-know-about-cheese-as-per-fssai-requirements/

57

Kamil, R. Z., Yanti, R., Murdiati, A., Juffrie, M., & Rahayu, E. S. (2020).

Microencapsulation of indigenous probiotic lactobacillus plantarum dad-13 by

spray and freeze-drying: Strain-dependent effect and its antibacterial property.

Food Research. https://doi.org/10.26656/fr.2017.4(6).280

Kayagil, F. (2006). Effect of Traditional Starter Cultures on Quality of Cheese.

Middle East Technical University.

Leclercq-Perlat, M. N., Sicard, M., Perrot, N., Trelea, I. C., Picque, D., & Corrieu,

G. (2015). Temperature and relative humidity influence the ripening

descriptors of Camembert-type cheeses throughout ripening. Journal of Dairy

Science. https://doi.org/10.3168/jds.2014-8916

Legowo, A., Kusrahayu, & Mulyani, S. (2009). Ilmu dan Teknologi Susu.

Semarang: BP Undip.

Maturin, L., & Peeler, J. T. (2001). BAM: Aerobic Plate Count. United States Food

and Drug Administration.

Mauer, L. J., & Bradley, R. L. (2017). Moisture and Total Solids Analysis.

https://doi.org/10.1007/978-3-319-45776-5_15

McSweeney, P. L. H. (2007). Introduction: what is syneresis? In Cheese problems

solved. Cambridge: Woodhead Publishing Limited.

McSweeney, P. L. H. (2007). Introduction. In Cheese problems solved. Cambridge:

Woodhead Publishing Limited.

McSweeney, P. L. H. (2007). What factors affect the buffering capacity of cheese?

In Cheese problems solved. Cambridge: Woodhead Publishing Limited.

McSweeney, P. L. H. (2007). What processing variables affect syneresis? In Cheese


Medina, M., & Nuñez, M. (2004). Cheeses made from ewes’ and goats’ milk.

Cheese: Chemistry, Physics and Microbiology.

https://doi.org/10.1016/S1874-558X(04)80048-4

Meidistria, T. R., Sembiring, L., Rahayu, E. S., Haedar, N., & Dwyana, Z. (2020).

Survival of Lactobacillus plantarum dad 13 in probiotic cheese making. IOP

Conference Series: Earth and Environmental Science.

https://doi.org/10.1088/1755-1315/575/1/012020

Misra, S., Mohanty, D., & Mohapatra, S. (2019). Applications of Probiotics as a

Functional Ingredients in Food and Gut Health. Journal of Food and Nutrition

Research, 7(3), 213–223. https://doi.org/10.12691/jfnr-7-3-6


58

Mortazavian, A. M., Mohammadi, R., & Sohrabvandi, S. (2012). Delivery of

Probiotic Microorganisms into Gastrointestinal Tract by Food Products. In

New Advances in the Basic and Clinical Gastroenterology.

https://doi.org/10.5772/47946

Nielsen, S. (2010). Food Analysis. New York: Springer.

Obis, D., Guillot, A., & Mistou, M. Y. (2001). Tolerance to high osmolality of

Lactococcus lactis subsp. lactis and cremoris is related to the activity of a

betaine transport system. FEMS Microbiology Letters.

https://doi.org/10.1016/S0378-1097(01)00293-2

Ogier, J. C., Casalta, E., Farrokh, C., & Saïhi, A. (2008). Safety assessment of dairy

microorganisms: The Leuconostoc genus. International Journal of Food

Microbiology. https://doi.org/10.1016/j.ijfoodmicro.2007.08.012

Patrignani, F., Siroli, L., Parolin, C., Serrazanetti, D. I., Vitali, B., & Lanciotti, R.

(2019). Use of Lactobacillus crispatus to produce a probiotic cheese as

potential gender food for preventing gynaecological infections. PLoS ONE.

https://doi.org/10.1371/journal.pone.0208906

Rahayu, E. S., & Utami, T. (2019). Probiotik dan Gut Microbiota serta Manfaatnya

pada Kesehatan. Yogyakarta: Penerbit Kanisius.

Rahayu, E. S., Yogeswara, A., Mariyatun, Windiarti, L., Utami, T., & Watanabe,

K. (2015). Molecular characteristics of indigenous probiotic strains from

Indonesia. International Journal of Probiotics and Prebiotics.

Resnawati, H. (2020). Kualitas Susu Pada Berbagai Pengolahan dan Penyimpanan

( The Quality of Milk and its Products on Several Processing and Storage ).

Semiloka Nasional Prospek Industri Sapi Perah Menuju Perdagangan Bebas.

Ropars, J., Didiot, E., Rodriguez de la Vega, R., Bennetot, B., Coton, M., Poirier,

E., … Giraud, T. (2020). Domestication of the Emblematic White Cheese-

Making Fungus Penicillium camemberti and Its Diversification into Two

Varieties. SSRN Electronic Journal. https://doi.org/10.2139/ssrn.3541369

Rukmana, R. (2015). Wirausaha Ternak Kambing PE Secara Intensif Pertama (S.

Suryantoro, Ed.). Yogyakarta: Lily Publisher.

Setiawan, W. (2017). Pertumbuhan Pasar Dairy Indonesia. Retrieved December 29,

2020, from marcomm website: https://mix.co.id/marcomm/brand-

insight/research/pertumbuhan-pasar-dairy-indonesia/

Silvetti, T., Morandi, S., & Brasca, M. (2018). Growth factors affecting gas

production and reduction potential of vegetative cell and spore inocula of


59

dairy-related Clostridium species. LWT - Food Science and Technology.

https://doi.org/10.1016/j.lwt.2018.02.014

Song, A. A. L., In, L. L. A., Lim, S. H. E., & Rahim, R. A. (2017). A review on

Lactococcus lactis: From food to factory. Microbial Cell Factories.

https://doi.org/10.1186/s12934-017-0669-x

Soputan, D. D., Mamuaja, C. F., & Lolowang, T. F. (2016). Uji Organoleptik dan

Karakteristik Kimia Produk Klappertaart di Kota Manado Selama

Penyimpanan. Jurnal Ilmu Dan Teknologi Pangan, 4(1).

Soustre, Y. (2016). Cheese, Nutrition & Health. Questions Sur Les Produits

Laitiers, 11b.

Spinnler, H. E., & Gripon, J. C. (2004). Surface mould-ripened cheeses. Cheese:

Chemistry, Physics and Microbiology. https://doi.org/10.1016/S1874-

558X(04)80043-5

Sundari, S., & Fadhliani. (2019). Uji Angka Lempeng Total ( ALT ) pada Sediaan

Kosmetik Lotion X di BBPOM Medan. Biologica Samudra.

Thierry, A., Collins, Y. F., Abeijón Mukdsi, M. C., McSweeney, P. L. H.,

Wilkinson, M. G., & Spinnler, H. E. (2017). Lipolysis and Metabolism of Fatty

Acids in Cheese. In Cheese: Chemistry, Physics and Microbiology: Fourth

Edition. https://doi.org/10.1016/B978-0-12-417012-4.00017-X

Utami, I. (2009). Hubungan antara Pengetahuan Gizi Ibu mengenai Susu dan

Faktor Lainnya dengan Riwayat Konsumsi Susu selama Masa Usia Sekolah

Dasar pada Siswa Kelas I SMP Negeri 102 dan SMPI PB Sudirman Jakarta

Timur Tahun 2009. Universitas Indonesia.

Utami, K. B., Radiati, L. E., Surjowardojo, P. (2018). Kajian kualitas susu sapi

perah PFH (studi kasus pada anggota Kope-rasi Agro Niaga di Kecamatan

Jabung Kabupaten Malang). Jurnal Ilmu-Ilmu Peternakan.

Utami, T., Kasmiati, Harmayani, E., & Rahayu, E. S. (2016). Survival of

Lactobacillus plantarum Dad-13 during Spray Drying and Its Application for

Yoghurt Fermentation. International Research Journal of Biological Science,

5, 16–22.

Wahyuni, E., Nurliyani, & Iravati, S. (2008). Kualitas Susu di Tingkat Peternak,

Pengumpul, dan Pengencer di Yogyakarta dan Sekitarnya. In Adiarto, E.

Suryanto, Nurliyani, S. Nurtini, Y. Suranindyah, & A. Agus (Eds.), Seminar

Nasional Dies Natalies Ke-39 Fakultas Peternakan UGM. Yogyakarta:

Fakultas Peternakan Universitas Gadjah Mada.


karakteristik kimia dan viabilitas sel pada keju tomme

Documents