Ketahanan PanganOpiniTeknologi

Teknologi Pengeringan dalam Pengolahan Pangan Berbasis Buah dan Sayur

Oleh : Dwi Indah Permata Sari (Mahasiswa PS Ilmu Pangan, Pascasarjana IPB)

DAFTAR PUSTAKA :

Regier, M., Knoerzer, K. dan Schubert, H. 2005. The Microwave Processing of Food. Cambridge: Woodhead Publishing

Hasbullah, R. dan Putra, N.S. 2022. Study on the Vacuum Pressure and Drying Time of Freeze-drying Method to Maintain the Quality of Strawberry (Fragaria virginiana). Jurnal Teknik Pertanian Lampung. 11(2):279-291.

Karwacka, M., Ciurzynska, A., Galus, S. dan Janowicz, M. 2022. Freeze-Dried Snacks Obtained from Frozen Vegetable By-Products and Apple Pomace – Selected Properties, Energy Consumption and Carbon Footprint. Innovative Food Science and Emerging Technology. 77:1-9.

Huang, L., Zhang, M., Mujumdar, A.S., Sun, D., Tan, G. dan Tang, S. 2009. Studies on Decreasing Energy Consumption for a Freeze-Drying Process of Apple Slices. Drying Technology. 27:938-946.

Nowacka, M., Wiktor, A., Anuszewska, A. Dadan, M., Rybak, K. dan Witrowa-Rajchert, D. 2019. The Application of Unconventional Technologies as Pulsed Electric Field, Ultrasound and Microwave-Vacuum Drying in The Production of Dried Cranberry Snacks. Ultrasonics – Sonochemistry. 56:1-13.

Riset Kesehatan Dasar (Riskesdas) (2018). Badan Penelitian dan Pengembangan Kesehatan Kementerian RI tahun 2018.

Saidi, I.A. dan Wulandari, F.E. 2019. Pengeringan Sayuran dan Buah-buahan. Sidoarjo: Umsida Press.

Wardhani, N.S.K., Amanda, N. dan Sari, A.R. 2021. Microwave Vacuum Drying on Fruit: A Review. Advance in Biological Science Research. 19:309-316.

WHO. (1990). Diet, Nutrition and The Prevention of Chronic Diseases. Technical Report Series No. 797. Geneva: World Health Organization (WHO).

Editor: Yulia
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