Daftar Pustaka

6.
DAFTAR PUSTAKA
Afrianto, E., dan E. Liviawaty. (1989). Pengawetan dan Pengolahan Ikan. Yogyakarta:
Kanisius.
Almatsier, S. (2002). Prinsip Dasar Ilmu Gizi. PT. Gramedia Pustaka Utama. Jakarta.
Ali, M.Z., dan K. Jauncey. (2005). Approaches to optimizing dietary protein to energy
ratio for African catfish Clarias gariepinus. Aquaculture Nutrition. Vol. 11: 95–
101.
Association of Official Analytical Chemyst (AOAC). (1995). Official Method of

Analysis of The Association of Offial Analytical of Chemist. Arlington,:The
Association of Official Analytical Chemyst, Inc.
Apriyantono, A., D. Fardiaz, N.L. Puspitasari, Sedarnawati, dan Budiyanto. (1989).

Petunjuk Laboratorium Analisis Pangan. Bogor: Pusat Antar Universitas Pangan
dan Gizi. IPB.
Badan Standarisasi Nasional (BSN). (2006). Lembar Penilaian Organoleptik Fillet Ikan
Beku. Standar Nasional Indonesia SNI 01-2346-2006.
Conceicao, L.E.C., R.O.A. Ozorio, E.A. Suurd, and J.A.J. Verreth. (1998). Amino acid
profiles and amino acid utilization in larval african catfish (Clarias gariepinus):
effects of ontogeny and temperature. Fish Physiology and Biochemistry.
Vol. 19: 43–57.
Connel, J.J. (1980). Control Fish Quality. Second Edition. Fishing News Book. Ltd
Departemen Perikanan dan Kelautan. (2010). Revitalisasi Perikanan Budidaya 2006-

2009. Departemen Kelautan dan Perikanan. Jakarta.
Djazuli, N., A. Sutimantoro, T. Chaidir, Istihastuti, dan Widarto. (2001). Teknologi

Pengolahan Surimi dan Produk Fish Jelly. BPPMHP, Jakarta.
Doughikollaee, E.A. (2012). Freezing/Thawing and Cooking of Fish, Scientific, Health

and Social Aspects of The Food Industry. (Valdez, B., ed.). In Tech. Canada.
http://www.intechopen.com/books/scientific-health-and-social-aspects-of-the-
food-industry/freezing-thawing-and-cooking-of-fish.
Eskin, N.A.M. (1990). Biochemistry of Food Second Edition. San Diego: Academic
Press, Inc.
Erikson,U., and E. Misimi (2008). Atlantic salmon skin and fillet color changes effected
by perimortem handling stress, rigor mortis, and ice storage. Journal of food
science. Vol. 73(2): 50-59.
24
25
Fardiaz, S. (1992). Mikrobiologi Pangan. Jakarta: PT Gramedia Pustaka Utama.
Fellows, P. (1990). Food Processing Technology Principles and Practise. Ellis

Horwood Limited. New York.
Fennema, D., W.D. Powrie, and E.H. Marth. (1973). Low temperature preservation of
foods and living matter. New York: Marcel Dekker Inc.
Food and Agriculture Organization (FAO). (1995). Quality and Qulaity Changes in
Fresh Fish. Huss HH (Editor). Roma: Food and Agriculture Organization of The
United Nation
Forrest, J. C., E.D. Aberle, H.B. Hedrick, M.D. Judge, and R.A. Merkel. (1975).
Principles Of Meat Science. W. H. Freeman and Co. San Fransisco.
Hadiwiyoto, S. (1993). Teknologi Pengolahan Hasil Perikanan, Fakultas Teknologi

Pertanian UGM. Liberty. Yogyakarta.
Hartatik, U. (2007). Penyimpan Ikan Nila dan Bandeng Presto pada Suhu Dingin
Dalam Wadah Plastik Polypropilene Rigid Kedap Udara dan Plastik
Polyethilene. Institut Pertanian Bogor. Skripsi.
Hultin, H.O. (1993). Oxidation of Lipids in Seafoods In Seafoods : Chemistry,

Processing Technology and Quality. Blackie Academic & Profesional. London.
Ilyas, S. (1983). Teknologi Refrigrasi Hasil Perikanan Jilid 1. Teknik Pendinginan Ikan.
CV. Paripurna. Jakarta
Jay, M.J. (2000). Modern Food Microbiology. APAC Publisher Services. Singapura.
Kramlich, W.E. (1981). Sausage Product in “The Science of Meat Product” (Price, J.F.
and B.S. Schewiger, ed.). Freeman, San Fransisco. p 484-512.
Kementerian Kelautan dan Perikanan (KKP). (2010). Program Pengembangan

Perikanan Budidaya Nasional. Direktorat Jenderal Perikanan Budidaya. Jakarta.
Kwaadsteniet, M.D., K.T. Doeschate, and L.M.T. Dicks. (2008). Characterization of the
structural gene encoding Nisin F, a new lantibiotic produced by a Lactococcus
lactis subsp. lactis isolate from freshwater catfish (Clarias gariepinus). Applied
and Environmental Microbiology. Vol. 74(2): 547–549.
Liviawaty, E. (2001). Organoleptik Ikan. Laboratorium Teknologi Pengolahan Hasil

Perikanan. Fakultas Pertanian. Universitas Padjajaran. Bandung.
Mattjik, A.A., dan I.M. Sumertajaya. (2002). Perancangan Percobaan dengan Aplikasi
SAS dan Minitab. Bogor: IPB Press.
26
Moeljanto. (1979). Pemanfaatan Limbah Perikanan. Balai Penelitian Teknologi

Perikanan. Jakarta.
Muchtadi, T.R. (1997). Teknologi Proses Pengolahan Pangan. Departemen Pendidikan

dan Kebudayaan Direktorat Jenderal Pendidikan Tinggi, Pusat Antar Universitas
Pangan Dan Gizi. Institut Pertanian Bogor.
Nurhidayat, M.A., A. Sunarma, D. Hidajat, B. Rahman, dan J. Purwanto. (2000).

Rekayasa Peningkatan Mutu Lele Dumbo (Clarias gariepinus). Dalam Tinjauan
Hasil Bagian Proyek Pengembangan Teknik Budidaya Air Tawar Sukabumi.
p 53-61.
Nurjanah, T.N., dan Z. Fatmawati. (2007). Karakteristik mutu ikan bandeng (Chanos
chanos) di Tambak Sambiroto Kabupaten Pati Jawa Tengah. Proceeding
Seminar International Perikanan. p 127-142.
Okada, M. (1990). Fish as raw material fishery products. Dalam Science of Processing
Marine Food Product (Motohiro T, Hashimoto K, Kayama M and Tokunaga T
(eds). Japan : International Agency.
Peterson, J. (2007). Cooking : Fish. London: Ten Speed Press.
Rehbein, H. (1979). Development of an enzymatic method to differentiate fresh and

sea-frozen and thawed fish fillets. Z Lebensm Unters Forsch. p 263-265.
Riesnawaty, C.J. (2007). Pemanfaatan surimi lele dumbo (Clarias gariepinus). Institut
Pertanian Bogor. Skripsi.
Rustidja. (1999). Perbaikan Mutu Ikan Lele Dumbo dan Cryopreservation. Pertemuan
Perekayasaan Teknologi Perbenihan Agribisnis Ikan Air Tawar, Payau, dan
Laut. Direktorat Jendral Perikanan. Departemen Pertanian. Jakarta. Makalah.
Salawu, S.O., O.C. Adu, and A.A. Akindabuhsi, (2004). Nutritive value of fresh and
brackish water catfish as a function of size and processing methods. Eur Food
Res Technol. Vol. 220: 531-534.
Stansby , M.E. (1963). Industrial Fishery Technology. London: Reinhold Publisher. Co.
Chapman and Hall Ltd.
Stein, L.H., E. Hirmas, M.B. Mevik, R. Karlsen, R. Nortved, A.M. Bencze, J. Sunde,
and A. Kiessling. (2005). The effects of stress and storage temperature on the
colour and texture of pre-rigor filleted farmed cod (Gadus morhua L.).
Aquaculture Research. Vol. 36: 1197-1206.
Suprapti. (2001). Ikan Lele Lokal (Clarias batrachus). Teknologi Budidaya. Jakarta.
27
Suryaningrum, T. D., Ikasari, dan E. Tahapary. (2010). Profil Asam Sensori dan Nilai
Gizi Beberapa Jenis Ikan Patin dan Hibridnya. Jurnal Pascapanen dan
Bioteknologi Kelautan dan Perikanan. Vol. 5(2) : 1-12.
Taub, I.A., and R.P. Singh. (1998). Food Sotrage Stability. CRC Press. New York.
Winarno, F.G. (1993). Pangan, Gizi, Teknologi dan Konsumen. PT. Gramedia Pustaka
Utama. Jakarta.
.(1997). Kimia Pangan dan Gizi. PT. Gramedia Pustaka Utama. Jakarta.

Daftar Pustaka

Uploaded by

Copyright:

Available Formats

Daftar Pustaka

Uploaded by

Document Information

Original Description:

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Daftar Pustaka

Uploaded by

Copyright:

Available Formats

6.

Association of Official Analytical Chemyst (AOAC). (1995). Official Method of

Apriyantono, A., D. Fardiaz, N.L. Puspitasari, Sedarnawati, dan Budiyanto. (1989).

Departemen Perikanan dan Kelautan. (2010). Revitalisasi Perikanan Budidaya 2006-

Djazuli, N., A. Sutimantoro, T. Chaidir, Istihastuti, dan Widarto. (2001). Teknologi

Doughikollaee, E.A. (2012). Freezing/Thawing and Cooking of Fish, Scientific, Health

Fardiaz, S. (1992). Mikrobiologi Pangan. Jakarta: PT Gramedia Pustaka Utama.

Fellows, P. (1990). Food Processing Technology Principles and Practise. Ellis

Hadiwiyoto, S. (1993). Teknologi Pengolahan Hasil Perikanan, Fakultas Teknologi

Hultin, H.O. (1993). Oxidation of Lipids in Seafoods In Seafoods : Chemistry,

Kementerian Kelautan dan Perikanan (KKP). (2010). Program Pengembangan

Liviawaty, E. (2001). Organoleptik Ikan. Laboratorium Teknologi Pengolahan Hasil

Moeljanto. (1979). Pemanfaatan Limbah Perikanan. Balai Penelitian Teknologi

Muchtadi, T.R. (1997). Teknologi Proses Pengolahan Pangan. Departemen Pendidikan

Nurhidayat, M.A., A. Sunarma, D. Hidajat, B. Rahman, dan J. Purwanto. (2000).

Peterson, J. (2007). Cooking : Fish. London: Ten Speed Press.

Rehbein, H. (1979). Development of an enzymatic method to differentiate fresh and

You might also like