CHIFFON CARROT CAKE: INOVASI CAKE DENGAN FORTIFIKASI BETAKAROTEN DARI WORTEL DAN PREFERENSI KONSUMEN
Sari
Teks Lengkap:
PDFReferensi
Anonim. (1972). Daftar Komposisi Bahan Makanan. Direktorat Jendral Pangan dan Gizi. Departemen Kesehatan RI, Jakarta
Bahar, H. Y. (2013). Statistik Produksi Holtikultura 2013. Jakarta: Direktorat Jenderal Holtikultura, Kementrian Pertanian.
Bystricka, J. dkk. (2015). Carrot (Daucus carota L. ssp. sativus (Hoffm.) Arcang.) as source of antioxidants. Acta agriculturae Slovenica, 105(2), pp.303–311. doi: http://aas.bf.uni-lj.si/september2015/13_Bystricka.pdf.
Fiedor J., Burda K. 2014. Potential Role of Carotenoids as Antioxidants in Human Health and Disease. Nutriens, 6:466-488, doi: 10.3390/nu6020466
Madhavi, D. L., dkk. (1995). Food Antioxidant, Technological, Toxicological, and Health Perspectives. New york – Bassel – Hongkong: Marcel Dekker, inc.
Sekertariat Jendral Kementrian Pertanian Republik Indonesia. (2015). Statistik Konsumsi Pangan 2015. [Online]. Diakses dari: http://epublikasi.setjen.pertanian.go.id/epublikasi/StatistikPertanian/2015/
Sharoba, A.M., Farrag, M.A. & El-Salam, A. (2013). Utilization of some fruits and vegetables waste as a source of dietary fiber and its effect on the cake making and its quality attributes. Journal of Agroalimentary Processes and Technologies, 19(4), pp.429–444.
Tanaka T., Shnimizu M., Moriwaki H. (2012). Cancer Chemoprevention by Carotenoids. Molecules, 17: 3202-3242, doi: 10.3390/molecules17033202.
DOI: https://doi.org/10.17509/boga.v8i1.19229
Refbacks
- Saat ini tidak ada refbacks.