[1. AACC. (2001). The definition of dietary fiber. Cereal Foods World. 46(3), 112–129.]Search in Google Scholar
[2. Ahmed, S.Y., Ghildyal, N.P., Kunhi, A.A.M. & Lonsane, B.K. (1983). Confectioner’s syrup from tapioca processing waste. Starch/Stärke. 35, 430–432.10.1002/star.19830351207]Search in Google Scholar
[3. Anderson, M.J. & Whitcomb, P.J. (2005). RSM simplified – optimizing processes using response surface methods for design of experiments. New York: Productivity Press.]Search in Google Scholar
[4. AOAC. (1995). Official Method of Analysis (16th ed). Virginia: The Association of Official Agricultural Chemists.]Search in Google Scholar
[5. Artati, E.K. & Andik, P.A. (2006). Effect of acid concentration on starch hydrolysis of banana. Ekuilibrium. 5(1), 8-12.]Search in Google Scholar
[6. Atichokudomchai, N., Shobsngob, S., Chinachoti, P. & Varavinit, S. (2001). A study of some physicochemical properties of high-crystalline tapioca starch. Starch/Stärke. 53, 577-581.10.1002/1521-379X(200111)53:11<577::AID-STAR577>3.0.CO;2-0]Search in Google Scholar
[7. Caprez, A., Arrigoni, E., Amado, R. & Neukom, H. (1986). Influence of different types of thermal treatment on the chemical composition and physical properties of wheat bran. Journal of Cereal Science. 4, 233-239. DOI: 10.1016/S0733-5210(86)80025-X.10.1016/S0733-5210(86)80025-X]Open DOISearch in Google Scholar
[8. Carvalho, A.F.U., Portela, M.C.C., Sousa, M.B., Martins, F.S., Rocha, F.C., Farias, D.F. & Feitosa, J.P.A. (2009). Physiological and physico-chemical characterization of dietary fibre from the green seaweed Ulva fasciata Delile. Brazilian Journal of Biology. 69(3), 969-977. DOI: 10.1590/s1519-69842009000400028.10.1590/S1519-69842009000400028]Search in Google Scholar
[9. CDMI. (2014). Study of business potential and main actor of tapioca industry in Indonesia, 2015-2018. Jakarta: PT. Central Data Mediatama Indonesia.]Search in Google Scholar
[10. Chaikaew, S., Maeno, Y., Visessanguan, W., Ogura, K., Sugino, G., Lee, S.H. & Ishikawa, K. (2012). Application of thermophilic enzymes and water jet system to cassava pulp. Bioresource Technology. 126, 87-91. DOI: 10.1016/j.biortech.2012.09.020.10.1016/j.biortech.2012.09.020]Search in Google Scholar
[11. Choct M. (2002). Non-starch polyccharides: effect on nutritive value. In J.M. McNab & K.N. Boorman (Eds.), Poultry Feedstuffs: supply, composition, and nutritive value (pp. 221-237). Oxon: CABI Publishing.10.1079/9780851994642.0221]Search in Google Scholar
[12. Elleuch, M., Bedigian, D. & Roiseux O. (2010). Dietary fiber and fiber-rich by-products of food processing: characterization, technological functionality and commercial application: a review. Food Chemistry. 124, 411–421. DOI: 10.1016/j.foodchem.2010.06.077.10.1016/j.foodchem.2010.06.077]Open DOISearch in Google Scholar
[13. Fan, G., Han, Y., Gu, Z. & Chen, D. (2008). Optimization conditions for anthocyanins extraction from purple sweet potato using response surface methodology (RSM). Food Science and Technology. 41, 155-160. DOI: 10.1016/j.lwt.2007.01.019.10.1016/j.lwt.2007.01.019]Open DOISearch in Google Scholar
[14. Gaman, P.M. & Sherrington, K.B. (1981). The science of food (2nd ed). New York: Pergamon Press. p:48-59.10.1016/B978-0-08-025895-9.50011-5]Search in Google Scholar
[15. Gómez-Ordóñez, E., Jiménez-Escrig, A. & Rupérez, P. (2010). Dietary fibre and physicochemical properties of several edible seaweeds from the northwestern Spanish coast. Food Research International. 43, 2289-2294. DOI: 10.1016/j.foodres.2010.08.005.10.1016/j.foodres.2010.08.005]Open DOISearch in Google Scholar
[16. Hermiati, E. (2012). Process engineering for cassava pulp hydrolysis using micro wave heating for ethanol production. Doctoral disertation, Institut Pertanian Bogor, Bogor, Indonesia.]Search in Google Scholar
[17. Hodge, D.B., Andersson, C., Berglund, K.A. & Rova, U. (2009). Detoxification requirements for bioconversion of softwood dilute acid hydrolyzates to succinic acid. Enzyme and Microbial Technology. 44, 309–316. DOI: 10.1016/j.enzmictec.2008.11.007.10.1016/j.enzmictec.2008.11.007]Open DOISearch in Google Scholar
[18. Kinsella, L.E. (1976). Functional properties of protein in foods: A survey. Journal of Food Science and Nutrition. 7, 219-280. DOI: 10.1080/10408397609527208.10.1080/10408397609527208]Open DOISearch in Google Scholar
[19. Kumari, K.S., Babu, I.S. & Rao, G.H. (2008). Process optimization for citric acid production from raw glycerol using response surface methodology. Indian Journal of Biotechnology. 7, 496-501. http://hdl.handle.net/123456789/2353.]Search in Google Scholar
[20. Lacourse, N.L., Chicalo, K., Zallie, J.P. & Altieri P.A. (1994). U.S. Patent US5350593A. Wilmington: U.S. Patent and Trademark Office.]Search in Google Scholar
[21. Lv, J-S., Liu, X-y., Zhang, X-p. & Wang, L-s. (2017). Chemical composition and functional characteristics of dietary fiber-rich powder obtained from core of maize straw. Food Chemistry. DOI: 10.1016/j.foodchem.2017.01.078.10.1016/j.foodchem.2017.01.078]Open DOISearch in Google Scholar
[22. Marsono, M.S. (2004). Dietary fiber in perspective of nutrition science. Yogyakarta: Universitas Gadjah Mada.]Search in Google Scholar
[23. Matin, H.R.H., Shariatmadari, F. & Torshizi, M.A.K. (2013). Various physico-chemical properties of dietary fiber sources of poultry diets. International journal of agriculture and crop sciences. 6(18),1239-1245.]Search in Google Scholar
[24. Montgomery, D. C. (2008). Design and analysis of experiments (7th ed). New Jersey: John Wiley & Sons.]Search in Google Scholar
[25. Moorman, W.F.B., Moon, N.J. & Worthington, R.E. (1983). Physical properties of dietary fiber and binding of mutagens. Journal of Food Science. 48, 1010-1011. DOI: 10.1111/j.1365-2621.1983. tb14959.x.10.1111/j.1365-2621.1983.tb14959.x]Open DOISearch in Google Scholar
[26. Mussatto, S.I. & Roberto, I.C. (2001). Hydrolysate detoxification with activated charcoal for xylitol production by Candida guilliermondii. Biotechnology Letters. 23,1681-1684. DOI: 10.1023/A:1012492028646.10.1023/A:1012492028646]Open DOISearch in Google Scholar
[27. Nelson, A. L. (2001). High-fiber ingredients: Eagan press handbook series. St Paul, MN: Eagan Press.10.1094/1891127233]Search in Google Scholar
[28. Palmqvist, E. & Hagerdal, B.H. (2000). Fermentation of lignocellulosic hydrolysates. I: inhibition and detoxification. Bioresource Technology. 74, 17-24.10.1016/S0960-8524(99)00160-1]Search in Google Scholar
[29. Paton, D. & Spratt, W. A. (1984). Component interactions in the extrusion cooking process conditions on the functional viscosity of the wheat flour system. Journal of Food Science. 49, 1380-1385. DOI: 10.1111/j.1365-2621.1984.tb14995.x.10.1111/j.1365-2621.1984.tb14995.x]Open DOISearch in Google Scholar
[30. Rattanachomsri, U., Tanapongpipat, S., Eurwilaichitr, L. & Champreda, V. (2009). Simultaneous non-thermal saccharification of cassava pulp by multi-enzyme activity and ethanol fermentation by Candida tropicalis. Journal of Bioscience and Bio Engineering. 107, 488-493. DOI: 10.1016/j.jbiosc.2009.06.012.10.1016/j.jbiosc.2009.06.012]Open DOISearch in Google Scholar
[31. Srikanta, S., Jaleel, S.A., Ghildyal, N.P., Lonsane, B.K. & Karanth, N.G. (1987). Novel technique for saccharification of cassava fibrous waste for alcohol production. Starch/Stärke. 39, 234–237.10.1002/star.19870390705]Search in Google Scholar
[32. Sriroth, K., Chollakup, R., Chotineeranat, S., Piyachomkwan, K. & Oates, C.G. (2000). Processing of cassava waste for improved biomass utilization. Bioresource Technology. 71, 63-69. DOI: 10.1016/s0960-8524(99)00051-6.10.1016/s0960-8524(99)00051-6]Open DOISearch in Google Scholar
[33. Suzuki, T., Oshugi, Y., Yoshiem, Y., Shirai, T. & Hirano, T. (1996). Dietary fibre content, water holding capacity and binding capacity of seaweeds. Journal of Fisheries Sciences. 62, 445-446. DOI: 10.2331/fishsci.62.454.10.2331/fishsci.62.454]Open DOISearch in Google Scholar
[34. Tufeanu, R. & Tița, O. (2016). Possibilities to develop low-fat products: a review. Acta Universitatis Cibiniensis Series E: Food Technology. 20(1), 3-19. DOI: 10.1515/aucft-2016-0001.10.1515/aucft-2016-0001]Open DOISearch in Google Scholar
[35. Vaithanomsat, P., Kosugi, A., Apiwatanapiwat, W., Thanapase, W., Waeonukul, R., Tachaapaikoon, C., Pason, P. & Moriet, Y. (2016). Efficient saccharification for non-treated cassava pulp by supplementation of Clostridium thermocellum cellulosome and Thermoanaerobacter brockii β-glucosidase. Bioresource Technology. 132, 383–386. DOI: 10.1016/j.biortech.2012.11.023.10.1016/j.biortech.2012.11.02323245453]Open DOISearch in Google Scholar
[36. Virunanon, C., Ouephanit, C., Burapatana, V. & Chulalaksananukul, W. (2013). Cassava pulp enzymatic hydrolysis process as a preliminary step in bio-alcohols production from waste starchy resources. Journal of Cleaner Production. 39, 273-279. DOI:10.1016/j.jclepro.2012.07.055.10.1016/j.jclepro.2012.07.055]Open DOISearch in Google Scholar
[37. Wahyudi, J., Wibowo, W.A., Rais, Y.A. & Kusumawardani, A. (2011). Effect of temperature on glucose levels formed and constants rate reaction on banana skin hydrolysis. Proceedings of the National Seminar on Chemical Engineering Kejuangan, 22 February 2011 (p.B09-1 –B09-5). Yogyakarta: Universitas Pembangunan Nasional.]Search in Google Scholar
[38. Yasutmasu, K., Sawada, K., Moritaka, S., Nfisaki, M., Toda, J., Wada, T. & Ishi, K. (1972). Whipping and emulsifying properties of soybean products. Agricultural and Biological Chemistry. 36, 719–737. DOI: 10.1271/bbb1961.36.719.10.1271/bbb1961.36.719]Open DOISearch in Google Scholar
[39. Zhang, M., Xie, L., Yin, Z., Khanal, S.K. & Zhou, Q. (2016). Biorefinery approach for cassava-based industrial wastes: current status and opportunities. Bioresource Technology. 215, 50–62. DOI: 10.1016/j.biortech.2016.04.026.10.1016/j.biortech.2016.04.02627117291]Open DOISearch in Google Scholar