78 DAFTAR PUSTAKA Ahmed, M., Akter, MS, Lee, JC

78
DAFTAR PUSTAKA
Ahmed, M., Akter, M. S., Lee, J. C., dan Eun, J. B.. 2010. Encapsulation by spray
drying of bioactive components, physicochemical and morphological
properties from purple sweet potato. LWT- Food Science and Technology,
43: 1307-1312.
Amr, A., dan Al-Tamimi, E. 2007. Stability of the crude extracts of Ranunculus
asiaticus anthocyanins and their use as food colourants. International
Journal of Food Science and Technology, 42 (8): 985–991.
Andersen, O. M., dan Jordheim, M. 2006. The anthocyanins. In O. M. Andersen,
dan K. R. Markham (Eds.). Flavonoids: Chemistry, biochemistry and
applications (pp. 471−551). Boca Raton, FL: CRC Press, Taylor & Francis
Group
Andersen, O. M.dan Markham, K. R. 2006.Flavonoids – chemistry, biochemistry
and applications. Boca Raton: CRC Taylor & Francis
Anonim. 1995. Official Method of Analysis. 16th Edition. Chapter 12,
Microchemical Methods. Association of Official Analytical Chemistry
International. Gaithersburg
Anonim. 2005. Tanaman obat Indonesia, Sonchus arvensis L..
http://www.iptek.net.id/ind/pd_tanobat/view.php?id=160 Diakses pada 21
Januari 2013
Anonim. 2009. Beras hitam beras “terlarang”. http://bumiganesa.com/?p=491
Diakses pada 25 November 2013
Asen, S., Stewart, R. N., dan Norris, K. H. 1972. Copigmentation of anthocyanins
in plant tissues and its effect on color. Phytochemistry, 11: 1139−1144
Bakowska, A. 2005. Acylated anthocyanins as stable, natural food colorants – a
review. Polish Journal of Food and Nutrition Sciences, 2: 107-116.
Bakowska-Barczak, A. M., dan Kolodziejczyk, P. P.. 2011. Black currant
polyphenols: their storage stability and microencapsulation. Industrial
crops products, 34: 1301-1309
Bhandari, B. R., Datta, N., Crooks, R., Howes, T., dan Rigby, S. 1997. A semiempirical approach to optimise the quantity of drying aids required to spray
dry sugar rich foods. Drying Technology, 15: 2509–2525.
Bhattacharjee, P., Singhal, R. S., & Kulkarni, P. R. 2002. Basmati rice: A review.
International Journal of Food Science and Technology, 37(1): 1–12.
Blank, F.. 1947. The anthocyanins pigments of plants. The Botanical Review, 13
(5): 241-292
Bondarenko, V.G., Glyzin, V.I., dan Shelyuto, V.L.. 1973. Flavonoids of the
flowers of Sonchus arvensis. Chemistry of Natural Compounds, 9 (4): 522
Bondarenko, V.G., Glyzin, V.I., Shelyuto, V.L., dan Smiirnova, L.P.. 1976.
Flavonoids of Sonchus arvensis. Chemistry of Natural Compounds, 12 (4):
484
78
79
Boulton, R. B.. 2001. The copigmentation of anthocyanins and its role in the
colour of red wine: a critical review. American Journal of Enology and
Viticulture, 52: 67-87
Brouillard, R. 1982. Chemical structure of anthocyanins. In: Markakis, P.
Anthocyanins as Food Color. New York: Academic Press
Brouillard, R. 1983. The in vivo expression of anthocyanin coloring plants.
Phytochemistry, 22: 1311−1323
Burrows, A. J. D.. 2009. Palette of our palates: a brief history of food coloring
and its regulation. IFT: Comprehensive Reviews In Food Science and
Food Safety, Vol. 8, 394-408
Calvi, J. P. dan Francis, F. J. 1978. Stability of concord grape (Vitis labrusca)
anthocyanins in model systems. Journal of Food Science, 43: 1448−1456
Cao, G., Sofic, E., dan Prior, R. L. 1997. Antioxidant and prooxidant behavior of
flavanoids: structure-activity relationships. Free Radical Biology and
Medicine, 22 (5): 749–760.
Castaňeda-Ovando, A., Hernandez M. L. P., Hernandez, M. E. P., Rodriguez, J.
A., dan Vidal, C. A. G.. 2009. Chemical studies of anthocyanins: A review.
Journal of Food Chemistry, 113: 859–871
Cavalcanti, R.N., Santos, D.T., dan Meireles, M.A.A.. 2011. An Overview: Nonthermal Stabilization Mechanisms of Anthocyanins in Model and Food
Systems. Food Research International, 44: 499-509
Cevallos-Casals, B. A. dan Cisneros-Zevallos, L.. 2004. Stability of anthocyaninbased aqueous extracts of Andean purple corn and red-fleshed sweet potato
compared to synthetic and natural colorants. Food Chemistry, 86: 69-77
Chang, C., Yang, M., Wen, H. Dan Chern, J.. 2002. Estimation of total flavonoid
content in propolis by two complementary colorimetric methods. Journal
of Food and Drug Analysis, 10 (3): 178-182
Chaudhary, R. C..2003. Speciality rices of the world: Effect of WTO and IPR on
itsproduction trend and marketing. Journal of Food, Agriculture and
Environment, 1 (2): 34–41.
Chen, H., Zuo, Y., dan Deng, Y.. 2001. Separation and determination of
flavonoids annd other phenolic compounds in cranberry juice by highperformance liquid chromatography. Journal of Chromatography A, 913:
387-395
Czibulya, Z., Horváth, I., Kollár, dan Kunsági-Máté, S.. 2012. Unexpected effect
of potassium ions on the copigmentation in red wines. Food Research
International, 45: 272-276
Dangles, O., Saito, N., dan Brouillard, R. 1993. Anthocyanin intramolecular
copigment effect. Phytochemistry, 34: 119−124.
Dangles, O., Wigand, M. C., dan Brouillard, R.. 1992. Polyphenols in plant
pigmentation: the copigmentation case. Journal of Agricultural and Food
Chemistry, 41(5): 209–216
Darka, R.. 2012. Buah belimbing wuluh yang berkhasiat obat.
http://rindangdarka.blogspot.com/2012/09/buah-belimbing-wuluh-yangberkhasiat.html Diakses pada 21 Januari 2013.
80
De Lima, V. L. A., Melo, E. A., dan Lima, L. D. S.. 2001. Physicochemical
characteristics of bilimbi (Averrhhoa bilimbi L.). Revista Brasileira de
fruticultura, 23 (2): 421-423
Delgado-Vargas, F., dan Paredes-López, O.. 2003. Natural colorants for food and
nutraceutical uses. Boca Raton: CRC Press.
Delgado-Vargas, F., Jimenez, A. R., dan Paredes-Lopez, O.. 2000. Natural
pigments: Carotenoids, anthocyanins, and betalains - characteristics,
biosynthesis, processing, and stability. Critical Reviews in Food Science
and Nutrition, 40, 173−289
DeMan, J.M. 1976. Principles of food chemistry. Connecticut: The Avi Publishing
Drusch, S. dan Schwarz, K.. 2006. Microencapsulation properties of two different
types of n-octenylsuccinate-derivatised starch. European Food Research
and Technology, 222: 155–164.
Eiro, M., & Heinonen, M. (2002). Anthocyanin colour behavior and stability
during storage: effect of intermoleculer copigmentation. Journal of
Agricultural and Food Chemistry, 50: 7461–7466.
Ernawati, S.. 2010. Stabilitas sediaan bubuk pewarna alami dari rosela (Hibiscus
sabdariffa, L.) yang diproduksi dengan metode spray drying dan tray
drying. Bogor: Fakultas Teknologi Pertanian, IPB.
Ersus, S., dan Yurdagel, U. 2007. Microencapsulation of anthocyanin pigments of
blackcarrot (Daucuscarota L.) by spray drier. Journal of Food Engineering,
80: 805−812
Escribano-Bailon, M. T., Santos-Buelga, C., dan Rivas-Gonzalo, J. C.. 2004.
Anthocyanins in cereals: Review. Journal of Chromatography A., 1054:
129-141.
Eskin, N.A.M. 1979. Plant pigment, flavours and textures. New York: Academic
Press.
Esposito, E., Cervellati, F., Menegatti, E., Nastruzzi, C., dan Cortesi, R..2002.
Spray dried eudragit microparticles as encapsulation devices for vitamin C.
International Journal of Pharmaceutics, 242: 329–334
Estupiňan, D. C., Schwartz, S. J.., dan Garzόn, G. A.. 2011. Antioxidant activity,
total phenolics content, anthocyanin, and color stabiliy of isotonic model
beverages colored with andes berry (Rubus glaucus Benth) anthocyanin
powder. Journal of Food Science, 76: 526-534
Fang, Z., dan Bhandari, B.. 2010. Encapsulation of polyphenols-a review. Trends
in Food Science & Technology, 21: 510-523
Ferreira da Silva., P., Lima, J. C., Freitas, A. A., Shimizu, K., Macanita, A. L. dan
Quina, F. H.. 2005. Charge-transfer complexation as a general phenomenon
in the copigmentation of anthcyanins. The Journal of Physical Chemistry A,
109: 7329-7338
Francis, F. J. 1985. Pigment and other Colorants. In: Fennema, O.R. Food
Chemistry. New York: Marcel Dekker Inc
Francis, F. J. 1989. Food colorants: Anthocyanins. Critical Reviews in Food
Science and Nutrition, 28: 273−314.
81
Furtado, D., Figuiredo, P., Neves, H. C., dan Pina, F.. 1993. Photochemical and
thermal degradation of anthocyanidin. Journal of Photochemistry and
Photobiology A, 75: 113-118
Garcia-Viguera, C., dan Bridle, P. 1999. Influence of structure on color stability
of anthocyanins and flavylium salts with ascorbic acid. Journal of Food
Chemistry, 64: 21-26.
Gauche, C., Malagoli, E. S., dan Luiz, M. T. B.. 2010. Effect of pH on the
copigmentation of anthocyanins from Cabernet sauvignon grape extracts
with organic acids. Scientia Agricola, 67 (1): 41-46
Gibbs, B. F., Kermasha, S., Alli, I., dan Mulligan, C. N..1999. Encapsulation in
the food industry: A review. International Journal of Food Science and
Nutrition, 50: 213−224
Giusti, M. M., dan Wrolstad, R. E. 1996. Characterization of red radish
anthocyanins. Journal of Food Science, 61 (2): 322-326
Giusti, M. M., dan Wrolstad, R. E. 2001. Characterization and measurement of
anthocyanins by UV–visible spectroscopy. In R. E. Wrolstad, T. E. Acree,
E. A. Decker, M. H. Penner, D. S. Reid, S. J. Schwartz, C. F. Shoemaker,
D. Smith, dan P. Sporns (Eds.), Handbook of food analytical chemistry:
Pigments, colorants, flavors, texture, and bioactive food components (pp.
19–31). New Jersey: John Wiley &Sons Inc.
Giusti, M.M., Rodríguez-Saona, L. E., Griffin, D., dan Wrolstad, R. E.. 1999.
Electrospray and tandem mass spectroscopy as tools for anthocyanin
characterization. Journal of Agriculture and Food Chemistry, 47: 46574664
Gordillo, B., Rodriguez-Pulido, F.. J., Escudero-Gilete, M. L., González-Miret.,
M. L.., dan Heredia, F. J.. 2012. Comprehensive colorimetric study of
anthocyanic copigmentation in model solutions. Effects of pH and molar
ratio. Journal of Agricultural and Food Chemistry, 60: 2896-2905
Gouin, S.. 2004. Microencapsulation: Industrial appraisal of existing technologies
and trends. Trends in Food Science & Technology, 15 (7–8): 330−347
Harborne J. B. 1987. Metode fitokimia: penuntun cara modern menganalisis
tumbuhan. Cetakan Kedua. Padmawita K dan Soediro I, penerjemah.
Bandung: Penerbit ITB. Terjemahan dari: Phytochemical methods.
Hidayat, E.B. 1995. Anatomi Tumbuhan Berbiji. Bandung: ITB.
Idham, Z., Muhamad, I. I., Setapar, S. H. M., dan Sarmidi, M. R.. 2012. Effect of
thermal processes on roselle anthocyanins encapsulated in different
polymer matrices. Journal of Food Processing and Preservation, 36: 176184
Ignat, I., Volf, I., dan Popa V. I.. 2011. A critical review of methods for
characterisation ofpolyphenolic compounds in fruits and vegetables. Food
Chemistry, 126 (4): 1821-1835.
Istiqamah. 2011. Kopigmentasi dan stabilitas warna ekstrak antosianin ubi jalar
ungu (Ipomoea batatas) pada model minuman: Skripsi. Yogyakarta:
Fakultas Teknologi Pertanian, UGM
82
Jackman, R. L., dan Smith, J. L.. 1996. Anthocyanin and Betalains. In : Hendry
G.A.F, and Houghton J.D. Natural Foods Colourants. Second Edition.
London: Blackie Academic and Professionals
Januwati, M. dan Pitono, J.. 1996. Budidaya dan pengembangan tempuyung
sebagai obat. Jurnal Litbang Pertanian, 15 (3): 69-73
JECFA. 1975. Joint FAO/WHO Expert Committee on Food Additives. World
Health Organization, Geneva
Jiménez-Aguilar, D. M., Ortega-Regules, A. E. Lozada-Ramĭrez, Péréz -Péréz, M.
C. I., Vernon-Carter, E. J.., dan Welti-Chanes, J.. 2011. Color and chemical
stability of spray-dried blueberry extract using mesquite gum as wall
material. Journal of Food Composition and Analysis, 24: 889-894
Kahkonen MP, Hopia AI, Heinonen M. 2001. Berry phenolics and their
antioxidant activity. Journal of Agricultural and Food Chemistry 49: 40764082
Khodaie, L., Bamdad, S., Delazar, A.. dan Nazemiyeh. 2012. Antioxidant, total
phenol, and flavonoid contents of two Pedicularis L. species from Eeastern
Azerbaijan, Iran. BioImpacts 2 (1): 47-53
Kirca, A., Özkan, M., dan Cemeroğlu, B.. 2007. Effects of temperature, solid
contentand pH on the stability of black carrot anthocyanins. Food
Chemistry, 101 (1): 212–218
Kosaraju, S. L., Labbett, D., Emin, M., Konczak, I., dan Lundin, L. 2008.
Delivering polyphenols for healthy ageing. Nutrition & Dietetics, 65: 48–
52.
Kristamtini. 2009. Mengenal beras hitam dari Bantul. Tabloid Sinar Tani edisi
Mei.
Kunsági-Maté, S., Szabό, K., Nikfardjam, M. P., dan Kollar, L.. 2006.
Determination of the thermodynamic parameters of the complex formation
between malvidin-3-O-glucoside and polyphenols. Copigmentation effect
in red wines. Journal of Biochemical and Biophysical Methods, 69: 113119
Kurniasih, R. A.. 2013. Enkapsulasi asap cair dengan maltodekstrin-kitosan dan
aplikasinya sebagai model sistem pengawetan ikan tongkol (Euthynus
affinis): Tesis. Yogyakarta: Fakultas Teknologi Pertanian, UGM
Lafuente, B., dan Welti, J., 1985. Quality of spray-dried comminuted orange
products as influenced of process variables. Dalam Prosiding Symposium
of Advances in the Fruit and Vegetable Juice Industry. Tel Aviv: Juris
Druck and Verlag, pp. 239–260
Laine, P.., Kylli, P.., Heinonen, M., dan Jouppila, K.. 2008. Storage stability of
microencapsulated cloudberry (Rubus charnaermorus) phenolics. Journal
Agricultural Food Chemistry, 56: 11251-11261
Lambert, S. G., Astenstorfer, R. E., Williamson, N. M., Iland, P. G., dan Jones, G.
P.. 2011. Copigmentation between malvidin-3-glucoside and some wine
constituents and its importance to colour expression in red wine. Food
Chemistry, 125: 106-115
Lee, J. dan Wrolstad, E.E.. 2004. Extraction of anthocyanins and polyphenolics
from blueberry prcessing waste. Journal of Food Science, 69: 564-573
83
Lee, J. H. 2010. Identification and quantification of anthocyanins from the grains
of black rice (Oryza sativa L.) varieties. Food Science and
Biotechnology,19: 391–397
Lee, J. H., Kang, N. S., Shin, S. O., Shin, S. H., Lim, S. G., dan Suh, D. Y.. 2009.
Characterisation of anthocyanins in the black soybean (Glycine max L.) by
HPLCDAD- ESI/MS analysis. Food Chemistry, 112: 226−231
Lenoble, R., Richheimer, S. L., Bailey, D. T., dan Bank, V. R.. 1997. Foods and
beverages containing anthocyanins stabilized by plant extracts. US Patent
WO 1997014319A1
Lidyawati, S dan Ruslan, K. 2006. Karakterisasi Simplisia dan Daun Belimbing
Wuluh (Averrhoa bilimbi L.): Skripsi. Bandung: Farmasi ITB.
Liu, Z., Zhou, J., Zeng, Y., dan Ouyang, X.. 2004. The enhancement and
encapsulation of Agaricus bisporus flavor. Journal of Food Engineering,
65: 391-396.
Love, K. Dan Paul, R . E.. 2011. Bilimbi. Honolulu: College of Tropical
Agriculture and Human Resources (CTAHR), University of Hawaii
Mac Dougall, D.B. 2002. Colour in food. England: Woodhead Publishing Limited
Maccarone, E., Maccarone, A., dan Rapisarda. 1987. Technical role: color
stabilization of orange fruit juice by tannic acid. International Journal of
Food Science and Technology, 22: 153-160
Main, J. H., Clydesdale, F. M., dan Francis, F. J.. 1978. Spray drying anthocyanin
concentrates for use as food colorants. Journal of Food Science, 43:
1693−1697
Malik, A.. 2012. Efek ekstrak terpurifikasi daun jambu mete (Anacardium
occidentale L.) pada organ aorta tikus terisolasi dan penetapak kadar
fenolik serta flavonoid totalnya: Tesis. Yogyakarta: Fakultas Farmasi,
UGM
Markakis, P. 1982. Anthocyanin as food colors. New York: Academic Press
Markham, K.R..1988. Cara mengidentifikasi flavonoid, diterjemahkan oleh
Kosasih. Padmawinata, Bandung: Penerbit ITB
Mazza, G. dan Brouillard, R. 1987. Colour stability and structural transformations
of cyanidin 3,5-diglycoside and four 3-deoxyanthocyanins in aqueous
solutions. Journal of Agricultural and Food Chemistry, 35: 422-426
Mazza, G., dan Miniati, E. 1993. Introduction Anthocyanins in fruits, vegetables
and grains. Boca raton: CRC Press
Meloan,C.E.. 1999. Chemical separation. New York: John Willey
Miean, K.H. dan Mohamed, S.. 2001. Flavonoid (myricetin, quercetin,
kaempferol, luteolin, and apigenin) content of edible tropical plants.
Journal of Agricultural and Food Chemistry, 49: 3106-3112
Min, B., Mc Clung, A.M., dan Chen, M. H.. 2011. Phytochemicals and
antioxidant capacities in rice brans of different color. Journal of Food
Science, 76: 117–126
Mohr H., dan Schopfer P..1995. Biosynthetic metabolism, pp. 275-284. In Plant
Physiology. (4th ed). New York: Springer
84
Mukhlisoh, W.. 2010. Skripsi: pengaruh ekstrak tunggal dan gabungan daun
belimbing wuluh (Averrhoa bilimbi Linn.) terhadap efektivitas antibakteri
secara in vitro. Malang: UIN Maulana Malik Ibrahim
Nachay, K..2009. A new color palette emerges. IFT: Food Technology Magazine,
April
Nikkhah, E., Khaiamyi, M., Heidary, R., dan Azar, A.S. 2010. The effect of
ascorbic acid and H2O2 treatment on the stability of anthocyanin pigments
in berries. Tubitak, 34: 47-53
Nogata, Y., Ohta, H., Yoza, K., Berhow, M., Hasegawa. 1994. High-performance
liquid chromatographic determination of naturally occurring flavonoids in
Citrus with a photodiode-array detector, Journal of Chromatography A,
667: 59-66
Obon, J. M., Castellar, M. R., Alacid, M. dan Lopez, F. J. A.. 2009. Production of
a red purple food colorant from Opuntia stricta fruits by spray drying and
its application in food model systems. Journal of Food Engineering, 90:
471-479
Orwa, C., Mutua, A., Kindt, R., Jamnadass, R., dan Simons, A.. 2009.
Agroforestree database: a tree reference and selection guide version 4.0.
http://www.worldagroforestry.org/af/treedb/ diakses pada 20 Januari 2014
Parkinson, T.M. dan Brown, J.P.. 1981. Metabolic fate of food colorants.
AnnualReview of Nutrition,1, 175–205
Patil, B. S., Pike, L. M., dan Hamilton, B. K. 1995. Changes in quercetin
concentration in onion (Allium cepa L.) owing to location, growth stage and
soil type. New Phytologist, 130: 349–355
Pazmiňo-Durán, E.A., Giusti, M.M., Wrolstad, R.E., dan Glória, M.B.A.. 2001.
Anthocyanins from Oxalis triangularis as potential food colorants. Food
Chemistry, 75: 211-216
Persagi. 2005. Daftar komposisi bahan makanan. Jakarta: PT Bharata Karya
Poei-Langston, M. S. dan Wrolstad, R. E.. 1981. Color degradation in ascorbic
acid-anthocyanin-flavonol model system. Journal of Food Science, 46:
1218-1222
Qin, L., Kang, W., Zhang, Z., Qi, Y. dan Wang. F. 2012. Ultrasonic-assisted
extraction flavonoids and ability toscavenge 1,1-diphenyl 2-picrylhydrazyl
(DPPH) radicalsfrom medlar (a Miller) leaves and fruits. Journal of
Medicinal Plants Research, 6 (17): 3295-3300
Qu G., Li X., dan Liu J.. 1996. Studies on flavonol glycosides of Sonchus arvensis
L. Zhongguo Zhongyao Zazhi, 21: 292-294
Qu G., Wang S., Wu L., dan Li X.. 1993. Chemical constituents Sonchus arvensis
L. Zhongguo Zhong Yao Za Zhi, 18: 101-102
Ratnaningsih dan Ekawatiningsih. 2009. Potensi beras hitam sebagai sumber
antosianin dan. aplikasinya pada makanan tradisional Yogyakarta.
Yogyakarta: Universitas Negeri Yogyakarta
Ré, M. I.. 1998. Microencapsulation by spray drying. Drying Technology, 16 (6):
1195-1236
Rein, M.. 2005. Copigmentation Reactions and Color Stability of Berry
Anthocyanins: Disertasi. Finlandia: University of Helsinki.
85
Rodriguez-Saona, L.E., Giusti, M.M., dan Wrolstad R.E. 1998. Anthocyanin
Pigment composition of red-fleshed potatoes. Journal of Food Science. 63:
458-465
Rodriguez-Saona, L.E., dan Wrolstad, R.E. 2001. Extraction, isolation, and p
urification of anthocyanins. In Handbook of Food Analytical Chemistry.
Pigments, Colorants, Flavors, Texture and Bioactive Food Components.
Edited by Wrolstad, R. E., Acree, T. E., Decker, E.A., Penner, M.H., Reid,
D.S., Schwartz, S.J., Shoemaker, C.F., Smith, D.S. dan Sporns, P.. New
York: John Wiley & Sons, Inc
Rosita, S.M.D. dan Moko, H.. 1993. Kumis kucing, cabe jawa, dan tempuyung.
Warta Tumbuhan Obat Indonesia. 9 (1): 11-13
Ryu, S. N., Park, S. Z., dan Ho, C. T. 1998. High performance liquid
chromatographic determination of anthocyanin pigments in some varieties
of black rice. Journal of Food and Drug Analysis, 6(4): 729–736
Sáenz, C., Tapia, S., Chavez, J., dan Robert, P.. 2009. Microencapsulation by
spray drying of bioactive compounds from cactus pear (Opuntia ficus L.
indica). Food Chemistry, 114: 616 -622
Santos, D. T., dan Meireles, M. A. A. 2009. Jaboticaba as a source of functional
pigments. Pharmacognosy Review, 3: 127−132
Sari, P., Wijaya, C.H., Sajuthi, D., dan Supratman, U.. 2012. Colour properties,
stability, and free radical scavenging activity of Jambolan (Syzygium
cumini) fruit anthocyanins in a beverage model system: natural and
copigmented anthocyanins. Food Chemistry, 132: 1908-1914
Seal, T.. 2011. Determination of nutritive value, mineral contents and antioxidant
activity of some wild edible plants from Meghalaya state, India. Asian
Journal of Applied Sciences, 4 (3): 238-248
Shikov, V., Kammerer, D.R., Mihalev, K., Mollov, P., dan Carle, R. 2008. Heat
stability of strawberry anthocyanins in model solutions containing natural
copigments extracted from rose (Rosa damasceneMill.) petals. Journal of
Agricultural and Food Chemistry, 56: 8521-8526
Simpson, K. L. 1985. Chemical changes in natural food pigments. In T.
Richardson dan Finley J. W., Chemical changes in Food during
Processing. New York: Van Nostrand Reinhold.
Soedibyo, M. 1998. Alam sumber kesehatan: manfaat dan kegunaan. Jakarta:
Balai Pustaka.
Sompong, R., Siebenhandl-Ehn, S., Linsberger-Martin, G., dan Berghofer, E.
2010. Physicochemical and antioxidative properties of red and black rice
varieties from Thailand, China and Sri lanka. Journal of Agricultural and
Food Chemistry, 124: 132-140
Swasti, Y. R., 2007. Aktivitas antioksidan antosianin beras hitam dalam LowDensity Lipoprotein (LDL) plasma darah manusia secara in vitro: Tesis.
Yogyakarta: Universitas Gadjah Mada
Timberlake, C. F., dan Bridle, P. 1975. The anthocyanins. In J. B. Harborne, T. J.
Mabry, dan H. Mabry (Eds.). The flavonoids. London: Chapman & Hall
Tonon, R. V., Brabet, C., dan Hubinger, M. D.. 2010. Anthocyanin stability and
antioxidant activity of spray-dried acai (Euterpe oleraceae Mart.) juice
86
produced with different carrier agents. Food Research International, 43 (3):
907−914
Veličković, D.. 2007. Extraction of flavonoids from garden (Salvia officinalis L.)
and glutinous (Salvia glutinosa L.) sage by ultrasonic and classical
maceration, Journal of the Serbian Chemical Society, 72, (1): 73-80
Victório, C. P., Lage, C. L. S., dan Kuster, R. M.. 2010. Flavonoids extraction
from Alpinia zerumbet (Pers.) Burtt et Smith leaves using different
Procedures. Eclética Química, 35(1): 35 - 40
von Elbe, dan Schwartz. 1985. Colorants.In: Fennema, O.R. Food Chemistry.
New York: Marcel Dekker Inc.
Wang, Y., Lu, Z., Lv, F., dan Bie, X.. 2009. Study on microencapsulation of
curcumin pigments by spray drying. European Food Research and
Technology, 229 (3): 391-396
Waters. 2013. Sep-Pak C18 classic cartridge, 360 mg sorbent per cartridge, 55-105
µm
particle
size,
50/pk
[WAT051910].
http://www.waters.com/waters/partDetail.htm?partNumber=WAT051910.
Diakses pada 26 November 2013
Wijaya, S.I, Widjanarko, B.S., dan Susanto, T. 2001. Ekstraksi dan karakterisasi
pigmen dari kulit buah rambutan (Nephelium lappaceum) var. Binjai.
Biosain,1(2). Malang: Universitas Brawijaya
Wijayakusuma, H. M. H. dan Dalimarta. 2006. Ramuan tradisional untuk
pengobatan darah tinggi. Jakarta: Swadaya.
Wilska-Jeszka, J. 2007. Food colorants. In Z. E. Sikorski (Ed.). Chemical and
functional properties of food components. Boca Raton: CRC Press
Winarno, F.G. 1997. Kimia pangan dan gizi. Jakarta: PT. Gramedia
Woods, M.. 2010. Black rice rivals pricey blueberries as source of healthful
antioxidants.
http://www.eurekalert.org/pub_releases/2010-08/acsbrr080610.php diakses pada 29 November 2013.
Yoshimura Y, Zaima N, Moriyama T, dan Kawamura Y. 2012. Different
localization patterns of anthocyanin species in the pericarp of black rice
revealed by imaging mass spectrometry. PLoS ONE 7(2): 1-9.
Zhang, M. W., Zhang, R. F., Zhang, F. X., dan Liu, R. H..2010. Phenolic profiles
andantioxidant activity of black rice bran of different commercially
availablevarieties. J Agric Food Chem, 58: 7580–7587.
Zuidam, N. J. Dan Shimoni, E. 2010.. Overview of micorencapsulaes for uses in
food products or processes and methods to make them. In Zuidam N. J. and
Ndeovic, V. A.. Encapsulation Techonologies for Active Ingredients and
Food Processing. New York: Springer