69

DAFTAR PUSTAKA

Abe. Y., dan Krimm, S. 1972. Normal Vibration of Crystalline Polyglycine 1. Biopolimer , 11.1817 1839

AOAC. 1999. Official Methods of Analysis of The Association of Analtical

Chemist. Washington Cheng KLB., G.Tsai., (2008), Heterogenous N-deacetylation of chitin in alkaline

solution , Carbohydrat, 107;700-706. Choi, S. S., Regenstein, J. M., (2000), Physicochemical and Sensory

Characteristics of Fish Gelatin , Journal of Food Science, 65:194199. David W., Von Ednt & Baker, Mary T., (2008). The Chemistry Animal Glu system .

www.amstelproducts.chemistry.htm De Wolf, F. A. 2003. Collagen and Gelatin dalam Progress in Biotechnology 23.

Amsterdam: Elsevier Science B.V, 133- 218. Dianti, Melly., (2008), Pemanfaatan Gelatin Dari Kulit Ikan Patin (Pangasius

Sp) Sebagai Bahan Baku Pembuatan Edible Film, Skripsi Fakultas Perikanan dan Ilmu Kelautan IPB, Bogor.

Eysturskard, J., Ingvalid., Haug., Ulset, A.S., (2009), Structural and Mechanical

Properties of Fish Gelatin of Extraction Conditions , Journal of Food Hydrocolloids, 23:1702 1711.

Fatimah, T., (1996), Pengaruh Konsentrasi dan Lama Perendaman Basa

terhadap Sifat Fisikokimia Gelatin yang Dihasilkan. Jurusan Kimia FMIPA-IPB, Bogor.

Fatimah, D., (2008). Efektivitas Penggunaan Asam Sitrat Dalam Pembuatan

Gelatin Tulang Ikan Bandeng (Chanos-chanos forskal) . Jurusan kimia Fakultas sains dan Teknologi-UIN, Malang.

Gimenez, B., Alemn, A., Montero, P., Gmez-Guilln, M.C., (2009),

Antioxidant and functional properties of gelatin hydrolysates obtained from skin of sole and squid , Journal of Food Chemistry, 114:976 983.

Gilsenan, P.M., dan Ross-Murphy, S. B (2000). Rheological Characterisation of

Gelatins from Mammalian and Marine Sources . Journal of Food Hydrocolloids ,14 ; 191 195.

Gimenez, B., Gomez-Estaca, A., Aleman., Gomez-Guillen,M.C., Montero, P.,

(2009), Improvement of the Antioxidant Properties of Squid Skin Gelatin

70

Films by the Addition of Hydrolysates from Squid Gelatin , Journal of Food Hydrocolloids, 23:1922 1927.

GME Market Data., (2007). Official Website of GME e Gelatin Manufactures of

Europe. Brussels, Belgium: GME Market Data. Htttp// www.gelatine.org.Available form

Gomez-Guillen, M. C., Turnay, J., Fernandez-Daz, M. D., Ulmo, N.,Lizarbe,

M. A., & Montero, P. (2002). Structural and physical properties of gelatin extracted from different marine species : a comparative study. Food Hydrocolloids, 16(1):25-34.

Gomez-Guillen, M.C., Gimenez, B., Montero, P., (2005), Extraction of Gelatin

from Fish Skins by High Pressure Treatment , Journal of Food Hydrocolloids, 19:923 928.

Gomez-Guillen, M.C., Perez-Mateoz., Caballero-Lopez., Gimenez, B dan

Montero, P., (2009), Fish gelatin: a renewable material for developing activebiodegradable films . Journal of Trends In Food Science and Technology, 20; 3-16.

Grobben, A.H., P.J.Steele., R.A.Somerville., dan D.M Taylor., (2004).

Inactivation of The Bovine-Spongiform-Encephalopathy (BSE) Agent by The Acid and Alkali Process Used The Manufacture of Bone Gelatin . Biotechnology and Applied Biochemistry, 39:329-338.

Grossman, S., Bergman, M., (1991), Process for The Production of Gelatin from

Fish Skin , European Paten Application Hao, S., (2009), The Characteristics of Gelatin Extracted from Sturgeon

(Acipenser Baeri) Skin using Various Pretreatments , Journal of Food Chemistry, 115:124128.

Hart, Harold. 2003. Kimia Organik : Suatu Kuliah Singkat. Jakarta: Erlangga Hasan, A.A., Norziah, M.H., (2011). Starch gelatin edible films: Water vapor

permeability and mechanical properties as affected by plasticizers . Journal of Food Hydrocolloids, 30 ; 1-10.

Haug, I. J., (2004. Physical and Rheological Properties of Fish Gelatin

Compared to Mammalian Gelatin , Journal of Food Hydrocolloid, 18:203-213.

Hayashi A & Shin-Choi Oh.,(1982). Gelation of Gelatin Solution, Agric,Biot

Chem, 47, Japan.

71

Hinterwaldner, R., (1997), Raw Material in Ward, AG dan Courts, A, The Science and Technology of Gelatin, Academic Press, New York.

Hongshun, Y., Wang, Y., Zhou, P., Regenstein, J. M., (2008), Effect of Alkaline

and Acid Pretreatment on The Physical Properties and Nanostructures of The Gelatin From Channel Catfish Skin , Journal of Food Hydrocolloids, 22:1541 1550.

Jackson, M., Choo, L.P., Watson, P.H., Halliday, W.C., dan Manish, H.H.,

(1995), Beware of Connective Tissue Proteins:Assigmnet and Implication of Collagen Absorptions in Infrared Spectra of Human Tissue, Biochima et Biophysica Acta, 1270 ;1-6.

Jamilah, B., dan Harvinder, K.G., (2002), Properties of Gelatins from Skin of

Fish e Black Tilapia (Oreochromis Mossambicus) and Red Tilapia (Oreochromis Nilotica) , Food Chemistry, 77 (1) : 81-84.

Jiang, M., Liu, S., Xin Du., dan Wang, Y., (2010), Physical Properties and

Internal Microstructures of Films Made from Catfish Skin Gelatin and Triacetin Mixtures , Journal of Food Hydrocolloids, 24:105 110.

Jongjareonrak, A., Rawdkuen, S., Chaijan, M., Benjakul, Soottawat., Osako, K.,

(2010), Chemical Compositions and Characterisation of Skin Gelatin from Farmed Giant Catfish (Pangasianodon Gigas) , Journal of Food Science and Technology, 43:161 165.

Junianto., Hoetemi kiki., Maulina Ine., (2006), Produksi Gelatin dari Tulang

Ikan dan Pemanfaatannya sebagai Bahan Dasar Pembuatan Cangkang Kapsul, Laporan Hibah Kompetisi UNPAD, Bandung.

Karem, A. A., Bhat, Rajeev. 2009. Fish Gelatin: Properties, Challenges, and

Prospects as An Alternative to Mammalian Gelatins . Food Hydrocolloids 23. 563-576.

Karlina, I.R., (2010), Analisis Sifat Kimia, Fisik, dan Termal Ekstrak Gelatin

dari Tulang Rawan Ikan Pari (Himantura Gerrardi) Pada Variasi Larutan Asam Untuk Perendaman , Skripsi Fakultas Matematika dan Ilmu Pengetahuan Alam, ITS, Surabaya.

Khairuman., Sudenda, D., (2002), Budidaya Patin Secara Intensif, Agro Media

Pustaka, Jakarta. Khairuman., (2006), Budidaya Patin Super, Agro Media, Jakarta. Khopkar S. M., 2003, Konsep Dasar Kimia Analitik, UI-Press, Jakarta.

72

Kolodziesjska, I., Skierka, E., Sadowska, M., Kolodziejski,W., Niecikowska, C., (2008), Effect of Extracting Time and Temperature on Yield of Gelatin from Different Fish Offal , Journal of Food Chemistry, 107:700 706.

Ledward, D.A., (1986), Functional Properties of Food Macromolecules (pp

171e201), London, Elsevier Apllied Science Publisher. Liu, H.Y., Li, D., Guo, S.D., (2008), Extraction and Properties of Gelatin from

Channel Catfish ( Ietalurus Punetaus ) Skin , Journal of Food Science and Technology, 41:414 419.

Liu, H.Y., Li, D., Guo, S.D., (2009), Characteristics of the Gelatin Extracted

from Channel Catfish ( Ictalurus Punctatus ) Head Bones , Journal of Food Science and Technology, 42:540 544.

Malov, A., Reinhand, N., Vigovsky, Y., Zagainova, Y., Malov, S., Hoglan, I.,

Semenova, I. 2002. Self developing Dichromated Gelatin Thick Layer: Manufacturing and Control , Photonics West-2002.

Martianingsih, N., (2010), Analisis Sifat Kimia, Fisik, dan Termal Gelatin dari

Ekstraksi Kulit Ikan Pari (Himantura Gerrardi) Melalui Variasi Jenis Larutan Asam , Skripsi Fakultas Matematika dan Ilmu Pengetahuan Alam, ITS, Surabaya.

Martnez-Camacho A.P., A.Z. Graciano-Verdugo, (2010), Chitosan composite

films: Thermal, structural, mechanical and antifungal properties.Material letters, 65;333-336.

Mulyono, H. A. M., (2006), Kamus Kimia, Bumi Aksara, Jakarta. Muyongaa, J. H., Colec, C. G. B., dan Duodu, K. G., (2004), Extraction and

Physico-Chemical Characterisation of Nile Perch (Lates Niloticus) Skin and Bone gelatin, Journal of Food Hydrocolloids, 18:581592.

Norziah, M.H., Al-Hassan, A., Khairulnizam, A. B., Mordi, M. N., dan Norita,

M., (2009), Characterization of Fish Gelatin from Surimi Processing Waste: Termal Analysis and Effect of Transglutaminase on Gel Properties , Journal of Food Hydrocolloids, 23:1610 - 1616.

Norziah, M.H., Khairulnizam, A. B., Ahmed, A., Fazilah, A., Norita, M, (2008),

Characterization of Fish Gelatin Extracted from Surimi Processing Wastes, International Conference on Enviromental Research and Technology, 52 - 55.

73

Pelu, H., Harwanti, S., Chasanah., (1998), Ekstraksi Gelatin dari Kulit Ikan Tuna Melalui Proses Asam , Jurnal Penelitian Perikanan Indonesia, 4:2:66 74.

Peranginangin., (2004), Ekstraksi Gelatin dari Kulit Ikan Patin (Pangasius

pangasionadon) Secara Proses Asam, Jurnal ilmiah Indonesia, 10:03:75 84. Peranginangin., (2005), Karakterisasi Mutu Gelatin yang Diproduksi dari

Tulang Ikan Patin (Pangasius pangasionadon) Secara Ekstraksi Asam, Jurnal ilmiah Indonesia, 11: 04 :15 24.

Perez-Mateos, M., Montero, P., Gomez-Guillen, M.C., (2009), Formulation

and Stability of Biodegradable Films Made From Cod Gelatin and Sunflower Oil Blends , Journal of Food Hydrocolloids, 23:53 - 61.

Rawdkuen, S., Benjakul, S., (2010), Properties of Gelatin Films From Giant Catfish Skin and Bovine , Journal Eur Food Res Technology, 231:907 916.

Reibe, C., Knez, Z., Weidner, E., (2011). A New High-Pressure micronisation

Process for The gentle processing of High Molecular Mass Gelatine . Journal of Food and bioproducts Procesing, 231;1-8

Ross - Murphy, S. B., (1991), Structure and Rheology of Gelatine Gels: Recent

Progress , Journal of Polymer, 3312:2622-2627. Sai, P.K., dan Gareis, H., (1991). Structure and Rheology of Gelatine

Gels:Recent Progress , Journal of Polymer, 3312: 2622-2627. Schrieber, R., dan Gareis, H., (2007), Gelatine Handbook, Wiley - VCH GmbH

dan Co, Weinhem. Skoog, D. A. 1996. Fundamental of Analytical Chemistry, 4th edition, Saunders

College Publishing, New York. Sampath, S.S., dan Babua, B.V., (2006), Kinetic Parameter Estimation of

Gelatin Waste by Thermogravimetry, India : Birla Institute of Tcehnology and Science.

Samsudin, Sani., Amril. 2006. Chemical Resistance Evaluation of Polystyrene/Polypropylene Blends Composition and SEBS Content . Malaysian Polymer Journal 1, 1: 11-24.

Sopian, Iwan., (2002), Analisis Sifat Fisik. Kimia dan Fungsional Gelatin yang

Diekstrak dari Kulit dan Tulang Ikan Pari , Skripsi Fakultas Teknologi Pertanian, IPB, Bogor.

74

Surono, N.D., Budiyanto, D., Widarto., Ratnawati., Aji, U.S., Suyuni, A.M., Sugiran., (1994), Penerapan Paket Teknologi Pengolahan Gelatin dari Ikan Cucut , Laporan BPPMHP, Jakarta.

Stainsby, G., (1987), Gelatin Gels In A.M. Pearson, T.R.Dutson, dan A.J.Bailey

(Eds), Advence in Meat Research. Collagen as a Food Scinece dan Technology, 14 : 71 78.

Tharanathan, R.N., (2003), Biodegradable Films and Composite Coatings : Past, Present and Future ; Review, Trends in Food Science & Technology,

14:7178. Toshiyuki, I., Hisatoshi, K., Junzo, T., Walsh, D., dan Mann, S., (2003),

Physical Properties of Type I Collagen Extracted from Fish Scales of Pagrus Major and Oreochromis Niloticas , International Journal of Biological Macromolecules, 32:199204.

Utama H., (1997), Gelatin yang Bikin Heboh. Jurnal Halal LPPOM-MUI, 18:

10 - 12. Viro, F., (1992), Gelatin in Hui, Y. H. (Ed.), Encyclopedia of Food Science and

Technology. 2, John Willey and Sons Inc, Toronto. Wahyuni, Mita dan Peranginangin, Rosmawat., (2009), Perbaikan Daya Saing

Industri Pengolahan Perikanan Melalui Pemanfaatan Limbah Non Ekonomis Ikan Menjadi Gelatin, WWW.Ikanmania.wordpress.com.

Ward, A. G., dan Courts, A., (1977), The Science and Technology of Gelatin,

Academic Press, London. Wiyono, V. S., (2001), Gelatin Halal Gelatin Haram , jurnal Halal LPPOM-

MUI, 36:2627. Yang, Hongshun. 2007. 2-Step Optimatization of the Extraction and Subsequent

Physical Properties of Channel Catfish (Ictalunus punctatus) Skin Gelatin. Journal of Food Science 72; 188-195

Yang, Hongshun., Wang, Y., Zhou, P., Joe, M., Regenstein., (2008), Effects of

Alkaline And Acid Pretreatment On The Physical Properties and Nanostructures of The Gelatin from Channel Catfish Skins. Journal of Food Hydrocolloids, 22 ; 15411550.

Zhou, P., dan Regeinsten, J.M., (2004), Optimazation of Extraction Conditions

for Pollock Skin Gelatin , Journal of Food Science, 69 (5).

75

Zhou, P., dan Regenstein, J.M., (2005), Effect of Alkaline and Acid Pretreatment on Alaska Pollock Skin Gelatin Extraction , Journal of Food Scince, 70 (6): C392 - C396.

Zhao, W. B., (1999), Polymer Data Handbook, University Press, Oxford.

76

Halaman ini sengaja dikosongkan

77