Documenti di Didattica
Documenti di Professioni
Documenti di Cultura
Anynomous. 2007. Gallic Acid. http: //en.Wikipedia.org/wiki/gallic acid. Tanggal akses 10 maret 2012
Anonymous, 2002. Prospek dan Peluang Agribisnis Ubi Jalar. Direktorat Jenderal dan Produksi Tanaman Pangan. Jakarta
Antarlina, S.S. 1993. Kandungan Gizi Mutu Tepung Ubi Jalar serta Produk Olahannya. Laporan Bulanan Balitkabi. Malang
Antarlina, S. S dan Utomo, J. S. 1999. Proses Pembuatan dan Penggunaan Tepung Ubi Jalar untuk Produk Pangan. Edisi Khusus Balitkabi 15: 30-44
AOAC. 1999. Official Methods of Analysis of the Association of Official Analytical Chemist 16 th Ed. Volume II. The Association of Official of Analytical Chemist. Washington DC.
Apriyanto, A., D. Fardiaz, N. Puspitasari, Sedarnawati dan S. Budiyanto. 1989. Analisis Pangan. PAU Pangan dan Gizi IPB. Bogor
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Balitkabi. 2005. Ubi Kayu dan Ubi Jalar. Hasil utama penelitian tahun 2005 (in press) Collado, L.S. dan H. Corke. 1999. Heat-moisture treatment Effects on Sweetpotato Starches Differing in Amylose Content. Food Chemistry 65: 339 346.
Collado, L.S., L.B. Mabesa, C.G. Oates dan H. Corke. 2001. Bihon-type of Noodles from Heat Moisture Treated Sweet Potato Starch. J. Food Sci. 66(4): 604-609
FAOSFAT. 2004. Major Food and Agricultural Commodities and Producers. http: //www.fao.org/es/ess/top/country.jsp?lang=EN&country
Ginting. E. Y. Widodo, S. A. Rahayuningsih dan M. Jusuf. 2005. Karakteristik Pati Beberapa Varietas Ubi Jalar. Jurnal Penelitian Tanaman Pangan (in press)
Hung, C. Y and Yen, C. C. 2002. Antioxidant Activity of Phenolic Compounds Isolated from Mesona procumbens Hensl. J. Agric. Food chem 50:2993-2997
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Ketsawatsakul, U., Whiteman M and Halliwell B. 2000. A Reevaluation of the Peroxynitrite Savenging Activity of Some Dietary Phenolics. //www.ncbi.nlm.nih.gov http:
Kono Y., kobayashi K., Tagawa S., Adachi K., Ueda A., Sawa Y. And Shibata H. 1997. Antioxidant Activity of Polyphenolics in Diets. Rate constants of Reactions of Chlorogenic Acid and Caffeic with Reactive Species of Oxygen and Nitrogen. http: //www.nebi.nml.nih.gov
Lii, C.-Y. dan Chang, S.-M. 1981. Characterization of red bean starch and its noodle quality. Di dalam: Kim, Y.S., D.P. Wiesenborn, J.H. Lorenzen, dan P. Berglund. 1996. Suitability of Edible Bean and Potato Starches for Starch Noodles. Cereal Chem. 73(3):302-308
Lorenz, K. dan Kulp. K. 1981. Heat-moisture treatment of starches II: Functional properties and baking potential. Di dalam: Manuel, H. J. 1996. The Effect Of Heat-Moisture Treatment On The Structure and Physicochemical Properties of Legume Starches. Thesis. Department of Biochemistry, Memonal University of Newfoundland Canada.
Mukarami, M., Yamaguchi T, Takamur H and Matoba T. 2004. Effects of Thermal Treatment on radical-scavenging Activity of single and mixed Polyphenolic compound. Jkood sci 69 (1) : C7 10.
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Niggeweg. R., Anthony J M and Cathie M. 2004. Engineering plants with Increased Levels of The Antioxidant Chlorogenic Acid. http: //www.native.com/nbt/journal.
Nort Carolina Sweet Potato Commission. 2000. The Healthiest Vegetable Around. http: //www.nesweetpotatoes.com/ index2. Html
Ramadhan, 2009. Aplikasi Pati Sagu Termodifikasi HTM untuk Pembuatan Bihun Instan. Bogor. IPB
Schoch, T.J. dan Maywald, E.C. 1968. Di dalam Collado, L.S. dan Corke, H. 1999. Heat-moisture treatment Effects on Sweetpotato Starches Differing in Amylose Content. Food Chemistry 65: 339 346. Sudarmaji, S., B. Haryono dan Suhardi. 1997. Prosedur Analisis untuk Bahan Makanan dan Pertanian. Liberty. Yogyakarta
Suhartina, 2005. Deskripsi Varietas Unggul Kacang-kacangan dan Umbiumbian. Balitkabi. Malang.
Teow C.C., V. D. Truong, Raleigh, R. F. McFeeters, and G. C. Yencho. 2006. Total Antioxidant Activity of Sweetpotato Cultivars with Varying Flesh Colors. http:
//ift.confex.com/ift/2005/techprogram/paper_30249.htm
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Truong V, D., R, L Thomson., R. F. Mc Feeters, and M, M. Lanier 2006. Phenolic Compounds and Antioxidant capacity of commercial sweetpotato cultivars. http: akses 7
Widjanarko, Simon Bambang. 2008. Mutu Tepung Ubi Jalar. http: //www.simonbwidjanarko.wordpress.com.
Woolfe, J. A. 1992. Sweet potato an Untapped Food Resource. Cambridge University. Pass. Cambridge. New York
Wurzburg, O.B. 1989. Modified Starches: Properties and Uses. Boca Raton Florida: CRC Press Inc.