Daftar Pustaka: Panmed, 8

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6.

DAFTAR PUSTAKA

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Hasibuan, R. (2014). Terhadap Penggorengan Berulang Tempe. Jurnal Ilmiah


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S. (2006). Peroxidases , lignin and anatomy during in vitro and ex vitro rooting of
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Kurniawan, M. A., Thohari, I., & Radiati, E. (n.d.). Pengaruh penambahan sari
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(FFA), pH dan kadar kurkumin pada telur asin, 25(1), 8–15. Retrieved from
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conditions to reduce oil uptake and enhance physico-chemical properties of deep
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Nurhasnawati, H., Supriningrum, R., & Caesariana, & N. (2015). Penetapan Kadar
Asam Lemak Bebas Yang Digunakan Pedagang Gorengan, 1(1), 25–30. Retrieved
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Panovska. k, Kulevanova. T, Stefova. S, M. (2005). In vitro antioxidant activity of some


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Race, S. (2009). Antioxidants The truth about BHA, BHT, TBHQ and other antioxidants
used as food additives. https://doi.org/9781907119002

Rahmatiyah. (2012). Penggunaan Butil Hidroksi Toluen untuk Menghambat Ketengikan


Minyak Kelapa Hasil Olahan Petani. Jurnal Matematika, Sains, Dan Teknologi,
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Sayuti, K., & Yenrina, R. (2015). Antioksidan Alami dan Sintetik. Andalas University
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Siaw, C. L., Idrus, A. Z., & Yu, S. Y. (1985). Intermediate technology for fish cracker
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Smith, J. (1991). Food Additive User's Handbook.


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Sopianti, D. S., Herlina, & Saputra, H. T. (2017). Penetapan Kadar Asam Lemak Bebas
Pada Minyak Goreng, 2(21), 100–105. http://doi.org/10.22216/jk.v2i2.2408

Zaluchu, S, E. (2018). Sistematika Riset dan Analisis Data Kuantitatif. Golden Gate
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