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Lampiran 1. Data analisa ragam warna spaghetti
SK db JK KT F hit F 0,05 F 0,01
Perlakuan 14 15,0164 1,0726 0,8719 tn 2,04 2,74
T 4 2,0892 0,5223 0,4246 tn 2,69 4,02
H 2 1,1585 0,5792 0,4709 tn 3,32 5,39
T x H 8 11,7686 1,4710 1,1959 tn 2,27 3,17
Galat 30 36,9017 1,2300 Total 58 51,9181
Keterangan:
FK = 349236,42 KK = 1,76%
tn = tidak nyata
Lampiran 2. Data analisa ragam cooking time spaghetti, uji DMRT pengaruh perbandingan pati pisang HMT, pati kentang HMT dan tepung talas, dan uji DMRT pengaruh jenis hidrokoloid terhadap cooking time
Perlakuan Rataan Notasi
0,05 0,01 0,05 0,01
Perlakuan Rataan Notasi
0,05 0,01 0,05 0,01
- - - H1 = XG 617 a A
2 22,0238 29,6574 H2 = CMC 615 ab A
3 23,1448 30,9309 H3 = GA 587 a A
Lampiran 3. Uji DMRT interaksi perbandingan pati pisang HMT, pati kentang HMT dan tepung talas dengan jenis hidrokoloid terhadap cooking time spaghetti
Jarak (p) Rp
Perlakuan Rataan Notasi
0,05 0,01 0,05 0,01
- - - T1H1 524 gh EF
2 22,0238 29,6574 T1H2 527 gh EF
3 23,1448 30,9309 T1H3 523 h EF
4 23,8769 31,7850 T2H1 548 g E
5 24,3955 32,4104 T2H2 644 cd BCD
6 24,7844 32,8984 T2H3 619 de CD
7 25,0894 33,2950 T3H1 687 a A
8 25,3335 33,6229 T3H2 642 cd BCD
9 25,5394 33,8974 T3H3 618 ef CD
10 25,7071 34,1415 T4H1 656 ab AB
11 25,8444 34,3474 T4H2 612 f D
12 25,9664 34,5304 T4H3 512 h F
13 26,0655 34,6982 T5H1 656 bc AB
14 26,1571 34,8430 T5H2 652 bc BC
15 26,2257 34,9727 T5H3 665 bc AB
Lampiran 4. Data analisa ragam cooking loss spaghetti dan uji DMRT pengaruh jenis hidrokoloid terhadap cooking loss spaghetti
SK db JK KT F hit F 0,05 F 0,01
Perlakuan 14 621,4751 44,3910 2,9684 ** 2,04 2,74
T 4 156,0297 39,0074 2,6084 tn 2,69 4,02
H 2 265,4711 132,735 8,8760 ** 3,32 5,39
T x H 8 199,9742 24,9967 1,6715 tn 2,27 3,17
Galat 30 448,6327 14,9544 Total 58 1070,1079
Keterangan:
FK = 50117,91 KK = 9,97%
** = sangat nyata tn = tidak nyata
Jarak (p) DMRT
Perlakuan Rataan Notasi
0,05 0,01 0,05 0,01
- - - H1 = XG 30,65 b B
2 3,7227 5,0130 H2 = CMC 32,91 ab AB
3 3,9122 5,2283 H3 = GA 36,55 a A
Lampiran 5. Data analisa ragam tekstur (Fmax) spaghetti
SK db JK KT F hit F 0,05 F 0,01
Perlakuan 14 -0,0194 -0,0013 -0,2045 tn 2,42 3,56
T 4 -0,0817 -0,0204 -3,0042 tn 3,06 4,89
H 2 -0,0592 -0,0296 -4,3506 tn 3,68 6,36
T x H 8 0,1214 0,0151 2,2317 tn 2,64 4
Galat 15 0,1020 0,0068 Total 43 0,0825
Keterangan:
FK = 0,88 KK = 3,63%
tn = tidak nyata
Lampiran 6. Data pengamatan dan analisa ragam elongasi spaghetti, uji DMRT pengaruh perbandingan pati pisang HMT, pati kentang HMT dan tepung talas, dan uji DMRT pengaruh jenis hidrokoloid terhadap elongasi spaghetti
SK db JK KT F hit F 0,05 F 0,01
Perlakuan 14 493,5325 35,2523 57,9841 ** 2,42 3,56
T 4 314,1171 78,5292 129,1674 ** 3,06 4,89
H 2 146,3016 73,1508 120,3207 ** 3,68 6,36
T x H 8 33,1138 4,13923 6,8083 ** 2,64 4
Galat 15 9,1194 0,60796 Total 43 502,6520
Keterangan:
FK = 10261,12 KK = 3,31%
** = sangat nyata Jarak
(p)
Rp Perlakuan Rataan Notasi
0,05 0,01 0,05 0,01
- - - T1 = 0% : 30% : 70% 22,13 a A
2 0,9594 1,3267 T2 = 7,5% : 22,5% : 70% 19,89 b B 3 1,0058 1,3837 T3 = 15% : 15%: 70% 19,28 b B 4 1,0345 1,4206 T4 = 22,5% : 7,5% : 70% 14,09 c C 5 1,0542 1,4474 T5 = 30% : 0% : 70% 17,06 c D
Jarak (p) Rp
Perlakuan Rataan Notasi
0,05 0,01 0,05 0,01
- - - H1 = XG 20,19 a A
2 0,9594 1,3267 H2 = CMC 16,69 c C
3 1,0058 1,3837 H3 = GA 18,59 b B
Lampiran 7. Uji DMRT interaksi perbandingan pati pisang HMT, pati kentang HMT dan tepung talas dengan jenis hidrokoloid terhadap elongasi spaghetti
Jarak (p) Rp
Perlakuan Rataan Notasi
0,05 0,01 0,05 0,01
- - - T1H1 20,45 cd BC
2 0,9594 1,3267 T1H2 20,57 bc BC
3 1,0058 1,3837 T1H3 25,38 a A
4 1,0345 1,4206 T2H1 20,04 cd BC
5 1,0542 1,4474 T2H2 18,13 e D
6 1,0682 1,4674 T2H3 21,52 b B
7 1,0787 1,4833 T3H1 25,78 a A
8 1,0864 1,4961 T3H2 15,61 f E
9 1,0924 1,5066 T3H3 16,43 f E
10 1,0969 1,5152 T4H1 15,28 g E
11 1,1004 1,5225 T4H2 13,34 h F
12 1,1029 1,5288 T4H3 13,64 h F
13 1,1048 1,5343 T5H1 19,41 d CD
14 1,1064 1,5387 T5H2 15,81 f E
15 1,1071 1,5425 T5H3 15,95 f E
Lampiran 8. Data analisa ragam kadar air spaghetti
SK db JK KT F hit F 0,05 F 0,01
Perlakuan 14 15,0013 1,0715 0,7219 tn 2,04 2,74
T 4 5,6955 1,4238 0,9593 tn 2,69 4,02
H 2 0,5216 0,2608 0,1757 tn 3,32 5,39
T x H 8 8,7840 1,0980 0,7397 tn 2,27 3,17
Galat 30 44,5280 1,4842 Total 58 59,5293
Keterangan:
FK = 2737,07 KK = 6,50%
tn = tidak nyata
Lampiran 9. Data analisa ragam kadar abu spaghetti
SK db JK KT F hit F 0,05 F 0,01
Perlakuan 14 2,8478 0,2034 0,0774 tn 2,04 2,74
T 4 1,7665 0,4416 0,1680 tn 2,69 4,02
H 2 0,0139 0,0069 0,0026 tn 3,32 5,39
T x H 8 1,0672 0,1334 0,0507 tn 2,27 3,17
Galat 30 78,8211 2,6273 Total 58 81,6690
Keterangan:
FK = 4212,74 KK = 7,76%
tn = tidak nyata
Lampiran 10. Data analisa ragam kadar lemak spaghetti
SK db JK KT F hit F 0,05 F 0,01
Perlakuan 14 26,6261 1,9018 1,2412 tn 2,04 2,74
T 4 5,7813 1,4453 0,9432 tn 2,69 4,02
H 2 1,8661 0,9330 0,6089 tn 3,32 5,39
T x H 8 18,9786 2,3723 1,5482 tn 2,27 3,17
Galat 30 45,9675 1,5322 Total 58 72,5937
Keterangan:
FK = 3743,21 KK = 6,11%
tn = tidak nyata
Lampiran 11. Data analisa ragam kadar protein spaghetti dan uji DMRT pengaruh perbandingan pati pisang HMT, pati kentang HMT dan tepung talas terhadap kadar protein spaghetti
SK db JK KT F hit F 0,05 F 0,01
Perlakuan 14 0,0438 0,0031 2,7158 * 2,04 2,74
T 4 0,0230 0,0057 5,0084 ** 2,69 4,02
H 2 0,0048 0,0024 2,1026 tn 3,32 5,39
T x H 8 0,0158 0,0019 1,7228 tn 2,27 3,17
Galat 30 0,0345 0,0011 Total 58 0,0783
Keterangan:
FK = 2,06 KK = 1,09%
** = sangat nyata
* = nyata tn = tidak nyata
Jarak (p) DMRT
Perlakuan Rataan Notasi
0,05 0,01 0,05 0,01
- - - T1 = 0% : 30% : 70% 0,19 bc AB
2 0,0326 0,0440 T2 = 7,5% : 22,5% : 70% 0,18 c B 3 0,0343 0,0458 T3 = 15% : 15%: 70% 0,22 ab AB 4 0,0354 0,0471 T4 = 22,5% : 7,5% : 70% 0,24 a A 5 0,0361 0,0480 T5 = 30% : 0% : 70% 0,23 ab A
Lampiran 12. Data analisa ragam kadar karbohidrat spaghetti
SK db JK KT F hit F 0,05 F 0,01
Perlakuan 14 77,2432 5,5173 0,8847 tn 2,04 2,74
T 4 21,3136 5,3284 0,8544 tn 2,69 4,02
H 2 3,5484 1,7742 0,2845 tn 3,32 5,39
T x H 8 52,3811 6,5476 1,0499 tn 2,27 3,17
Galat 30 187,0858 6,2361 Total 58 264,3291
Keterangan:
FK = 241066,82 KK = 4,35%
tn = tidak nyata
Lampiran 13. Data analisa ragam kadar serat kasar spaghetti dan uji DMRT pengaruh perbandingan pati pisang HMT, pati kentang HMT dan tepung talas
SK db JK KT F hit F 0,05 F 0,01
Perlakuan 14 9,0675 0,6476 3,3608 ** 2,04 2,74
T 4 2,8267 0,7066 3,6669 * 2,69 4,02
H 2 1,1702 0,5851 3,0361 tn 3,32 5,39
T x H 8 5,0705 0,6338 3,2889 ** 2,27 3,17
Galat 30 5,7814 0,1927 Total 58 14,8490
Keterangan:
FK = 215,58 KK = 4,42%
** = sangat nyata
* = nyata tn = tidak nyata
Jarak (p) DMRT
Perlakuan Rataan Notasi
0,05 0,05
- - T1 = 0% : 30% : 70% 2,62 a
2 0,4226 T2 = 7,5% : 22,5% : 70% 1,97 b
3 0,4441 T3 = 15% : 15%: 70% 2,31 ab
4 0,4581 T4 = 22,5% : 7,5% : 70% 2,02 b
5 0,4681 T5 = 30% : 0% : 70% 1,99 b
Lampiran 14. Uji DMRT interaksi perbandingan pati pisang HMT, pati kentang HMT dan tepung talas dengan jenis hidrokoloid terhadap kadar serat kasar spaghetti
Uji DMRT interaksi perbandingan pati pisang HMT, pati kentang HMT dan tepung talas dengan jenis hidrokoloid terhadap kadar serat kasar spaghetti
Jarak (p) DMRT
Perlakuan Rataan Notasi
0,05 0,01 0,05 0,01
- - - T1H1 3,63 a A
2 0,4226 0,5690 T1H2 2,39 bc BC
3 0,4441 0,5935 T1H3 1,84 de CD
4 0,4581 0,6099 T2H1 2,21 bcd BCD
5 0,4681 0,6219 T2H2 2,10 cd BCD
6 0,4755 0,6312 T2H3 1,60 e D
7 0,4814 0,6388 T3H1 2,12 bcd BCD
8 0,4861 0,6451 T3H2 2,20 bcd BCD
9 0,4900 0,6504 T3H3 2,61 b B
10 0,4932 0,6551 T4H1 2,14 bcd BCD
11 0,4900 0,6504 T4H2 1,98 cde CD
12 0,4982 0,6625 T4H3 1,95 cde CD
13 0,5001 0,6658 T5H1 1,93 cde CD
14 0,4932 0,6551 T5H2 1,93 cde CD
15 0,5032 0,6710 T5H3 2,13 bcd BCD
Lampiran 15. Data analisa ragam nilai organoleptik warna spaghetti kering
SK db JK KT F hit F 0,05 F 0,01
Perlakuan 14 0,6249 0,0446 1,7422 tn 2,04 2,74
T 4 0,2668 0,0667 2,6037 tn 2,69 4,02
H 2 0,0331 0,0165 0,6469 tn 3,32 5,39
T x H 8 0,3249 0,0406 1,5853 tn 2,27 3,17
Galat 30 0,7686 0,0256 Total 58 1,3935
Keterangan:
FK = 633,78 KK = 1,23%
tn = tidak nyata
Lampiran 16. Data analisa ragam nilai organoleptik tekstur spaghetti kering
SK db JK KT F hit F 0,05 F 0,01
Perlakuan 14 0,4364 0,0311 0,4257 tn 2,04 2,74
T 4 0,3358 0,0839 1,14681 tn 2,69 4,02
H 2 0,0314 0,0157 0,2147 tn 3,32 5,39
T x H 8 0,0691 0,0086 0,1179 tn 2,27 3,17
Galat 30 2,1966 0,0732 Total 58 2,6331
Keterangan:
FK = 571,73 KK = 2,13%
tn = tidak nyata
Lampiran 17. Data analisa ragam nilai organoleptik warna spaghetti matang
SK db JK KT F hit F 0,05 F 0,01
Perlakuan 14 1,4863 0,1061 1,0505 tn 2,04 2,74
T 4 0,7107 0,1776 1,7582 tn 2,69 4,02
H 2 0,111 0,0555 0,5492 tn 3,32 5,39
T x H 8 0,6645 0,0830 0,8219 tn 2,27 3,17
Galat 30 3,0316 0,1010
Total 58 4,518
Keterangan:
FK = 528,39 KK = 2,55%
tn = tidak nyata
Lampiran 18. Data analisa ragam nilai organoleptik tekstur spaghetti matang
SK db JK KT F hit F 0,05 F 0,01
Perlakuan 14 0,8747 0,0624 0,4037 tn 2,04 2,74
T 4 0,4614 0,1153 0,7453 tn 2,69 4,02
H 2 0,0241 0,0120 0,0778 tn 3,32 5,39
T x H 8 0,3892 0,0486 0,3143 tn 2,27 3,17
Galat 30 4,6433 0,1547 Total 58 5,5181
Keterangan:
FK = 467,86 KK = 3,26%
tn = tidak nyata
Lampiran 19. Data analisa ragam nilai organoleptik rasa spaghetti
SK db JK KT F hit F 0,05 F 0,01
Perlakuan 14 0,6541 0,0467 0,5408 tn 2,04 2,74
T 4 0,2363 0,0590 0,6839 tn 2,69 4,02
H 2 0,0381 0,0190 0,2205 tn 3,32 5,39
T x H 8 0,3796 0,0474 0,5493 tn 2,27 3,17
Galat 30 2,5916 0,0863 Total 58 3,2457
Keterangan:
FK = 541,14 KK = 2,35%
tn = tidak nyata
Lampiran 20. Data analisa ragam nilai organoleptik aroma spaghetti
SK db JK KT F hit F 0,05 F 0,01
Perlakuan 14 0,3831 0,0273 0,5174 tn 2,04 2,74
T 4 0,0675 0,0168 0,3193 tn 2,69 4,02
H 2 0,1084 0,0542 1,0252 tn 3,32 5,39
T x H 8 0,2071 0,0258 0,4894 tn 2,27 3,17
Galat 30 1,5866 0,0528 Total 58 1,9697
Keterangan:
FK = 580,68 KK = 1,80%
tn = tidak nyata
Lampiran 21. Data analisa ragam nilai organoleptik penerimaan umum spaghetti
SK db JK KT F hit F 0,05 F 0,01
Perlakuan 14 0,5574 0,0398 0,4724 tn 2,04 2,74
T 4 0,2618 0,0654 0,7768 tn 2,69 4,02
H 2 0,0001 0,00005 0,0006 tn 3,32 5,39
T x H 8 0,2954 0,0369 0,4382 tn 2,27 3,17
Galat 30 2,5283 0,0842 Total 58 3,0857
Keterangan:
FK = 514,77 KK = 2,35%
tn = tidak nyata
Jenis Hidrokoloid Perbandingan pati pisang HMT:
pati kentang HMT: tepung talas
H1 = XG H2 = CMC H3 = GA T1 = 0% : 30% : 70%
T2 = 7,5% : 22,5% : 70%
T3 = 15% : 15% : 70%
T4 = 22,5% : 7,5% : 70%
T5 = 30% : 0% : 70%
Jenis Hidrokoloid Perbandingan pati pisang
HMT: pati kentang HMT: tepung talas
H1 = XG H2 = CMC H3 = GA
T1 = 0% : 30% : 70%
T2 = 7,5% : 22,5% : 70%
T3 = 15% : 15% : 70%
T4 = 22,5% : 7,5% : 70%
T5 = 30% : 0% : 70%