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LAMPIRAN
Lampiran 1. Denah Pabrik PT. Indesso Aroma Cileungsi
Lampiran 2. Struktur Organisasi PT. Indesso Aroma
Finance System and Audit
Quality Assurance
Material Procurement
Warehouse
Product Quality Control
Legislation Central
Document
Lampiran 3. Struktur Organisasi PT. Indesso Aroma Cileungsi
Lampiran 4. Kadar Air Awal dan Bobot Solid Microencapsulated Ginger Powder dan Seasoning
Jenis Sampel U
Bobot ginger powder- 1
1 6,814 6,594 3,3364 ginger powder- 2
1 5,932 5,767 2,8611
Lampiran 5. Perubahan Bobot Microencapsulated Ginger Powder-1 pada RH Tertentu garam Aw
Aktual gr cawan gr cawan + sample gr
sample hari 1
(05/05/11) hari 2
(06/05/11) hari 3
(10/05/11) hari 4
(11/05/11) hari 5
(12/05/11) hari 6 (13/05/11)
K2Cr2O7 0,933
1,6958 6,2653 4,5695 6,9345 7,1478 7,566 7,628 7,654 7,591 1,6225 6,1671 4,5446 6,8813 7,0545 7,483 7,544 7,568 7,536 1,6433 6,1418 4,4985 6,8416 7,0039 7,417 7,484 7,512 6,872
Na2SO4 0,842
1,6447 6,1432 4,4985 6,637 6,7712 7,005 7,025 7,026 1,6734 6,2444 4,571 6,7785 6,9033 7,124 7,139 7,138 1,6236 6,1875 4,5639 6,6839 6,8236 7,062 7,076 7,076
KBr 0,841
1,641 6,1465 4,5055 6,632 6,71 6,909 6,889 1,6502 6,2886 4,6384 6,7248 6,851 7,058 7,045 1,6095 6,1632 4,5537 6,6231 6,72 6,912 6,903
NaCl 0,774
1,6643 6,2032 4,5389 6,6 6,6935 6,777 6,765 1,6047 6,0883 4,4836 6,4694 6,5614 6,650 6,642 1,6262 6,1178 4,4916 6,5278 6,5936 6,679 6,673
NaNO3 0,766
1,5983 6,1633 4,565 6,5528 6,3682 6,666 6,679 6,674 1,609 6,1014 4,4924 6,4765 6,5609 6,588 6,609 6,607 1,6192 6,1767 4,5575 6,5885 6,6388 6,667 6,691 6,686
KI 0,710
1,5947 6,2095 4,6148 6,5784 6,6142 6,616 6,626 6,621 1,6014 6,0934 4,492 6,421 6,4818 6,49 6,498 6,497 1,6001 6,1588 4,5587 6,508 6,5571 6,489 6,57 6,566
MgCl2 0,543
1,627 6,1294 4,5024 6,3411 6,364 6,363 6,376 6,369 1,6174 6,2117 4,5943 6,428 6,4247 6,43 6,43 6,424 1,6059 6,0907 4,4848 6,3015 6,3224 6,329 6,329 6,325
Mg(NO3)2 0,427
1,604 6,1649 4,5609 6,2955 6,2928 6,291 6,239
1,6611 6,2385 4,5774 6,3703 6,3681 6,365 6,371 6,362 1,6187 6,2375 4,6188 6,3692 6,3658 6,368 6,365 6,357
Lampiran 6. Kurva Perubahan Bobot Microencapsulated Ginger Powder-1
perubahan Bobot sampel (gr)
hari pengamatan
Lampiran 7. Kadar Air Kesetimbangan Microencapsulated Ginger Powder-1
Garam
Lampiran 8. Kurva Sorpsi Isotermis Microencapsulated Ginger Powder-1
Lampiran 9. Aktivitas Air Microencapsulated Ginger Powder dan Seasoning
Jenis Sampel U Aw
terukur Rataan SD Microencapsulated
Ginger Powder- 2
1 0,129
Jenis Sampel U Aw
terukur Rataan SD Maniche™
1 0,371
0,386 0,02 2 0,410
3 0,378
Lampiran 10. Hasil Tes Organoleptik Berdasarkan Citarasa dan AppearanceMicroencapsulated Ginger Powder-1
ANOVA
2,533 2 1,267 3,455 ,065
4,400 12 ,367
6,933 14
5,200 2 2,600 1,345 ,297
23,200 12 1,933
Squares df Mean Square F Sig.
Multiple Comparisons Dunnett t (2-sided)a
-,600 ,383 ,241 -1,56 ,36
-1,000* ,383 ,041 -1,96 -,04
1,000 ,879 ,440 -1,20 3,20
-,400 ,879 ,863 -2,60 1,80
(J) kode
(I-J) Std. Error Sig. Lower Bound Upper Bound 95% Confidence Interval
The mean difference is significant at the .05 level.
*.
Dunnett t-tests treat one group as a control, and compare all other groups against it.
a.
Lampiran 11. Hasil Tes Organoleptik Berdasarkan Citarasa dan AppearanceMicroencapsulated
Within Groups 26,000 16 1,625
Total 27,200 19
appearance Between Groups 113,350 3 37,783 45,798 ,000
Within Groups 13,200 16 ,825
Total 126,550 19
Multiple Comparisons Dunnett t (2-sided)a
,000 ,806 1,000 -2,09 2,09
-,200 ,806 ,989 -2,29 1,89
-,600 ,806 ,800 -2,69 1,49
,000 ,574 1,000 -1,49 1,49
-3,400* ,574 ,000 -4,89 -1,91
-5,600* ,574 ,000 -7,09 -4,11
(J) kode
(I-J) Std. Error Sig. Lower Bound Upper Bound 95% Confidence Interval
The mean difference is significant at the .05 level.
*.
Dunnett t-tests treat one group as a control, and compare all other groups against it.
a.
Lampiran 12. Hasil Tes Organoleptik Berdasarkan AppearanceOritasty™-1
y = -2.687x + 12.82
Lampiran 13. Hasil Tes Organoleptik Berdasarkan Citarasa Oritasty™-1
y = -0.67x + 7.302 R² = 0.841
1 2 3 4 5 6 7
0 2 4 6 8
skor organoleptik
kadar air (%bk)
10
Lampiran 14. Hasil Tes Organoleptik Berdasarkan Appearance Oritasty™-2
y = -1.136x + 10.33 R² = 0.696
1 2 3 4 5 6 7
0 2 4 6 8
skor organoleptik
kadar air (%bk)
10
Lampiran 15. Hasil Tes Organoleptik Berdasarkan Citarasa Oritasty™-2
y = 0.226x + 3.288 R² = 0.235
1 2 3 4 5 6 7
0 2 4 6 8
skor organoleptik
kadar air (%bk)
10
Lampiran 16. Hasil Tes Organoleptik Berdasarkan AppearanceBarbequnic™
Lampiran 17. Hasil Tes Organoleptik Berdasarkan CitarasaBarbequnic™
5.6
Lampiran 18. Hasil Tes Organoleptik Berdasarkan AppearanceBaladonesia™1
6.4
Lampiran 19. Hasil Tes Organoleptik Berdasarkan CitarasaBaladonesia™1
y = -0.087x + 5.511 R² = 0.031
0 1 2 3 4 5 6 7
0 2 4 6 8
skor organoleptik
kadar air (%bk)
10
Lampiran 20. Hasil Tes Organoleptik Berdasarkan AppearanceBaladonesia™2
y = -2.752x + 9.027 R² = 0.998
1 2 3 4 5 6 7
0 2 4 6 8
skor organoleptik
kadar air (%bk)
10
Lampiran 21. Hasil Tes Organoleptik Berdasarkan CitarasaBaladonesia™2
y = 0.698x + 3.951 R² = 0.695
1 2 3 4 5 6 7
0 2 4 6 8
skor organoleptik
kadar air (%bk)
10
Lampiran 22. Hasil Tes Organoleptik Berdasarkan AppearanceWesternAsia™
y = -2.517x + 10.49 R² = 0.990 1
2 3 4 5 6 7
0 2 4 6 8
skor organoleptik
kadar air (%bk)
10
Lampiran 23. Hasil Tes Organoleptik Berdasarkan CitarasaWesternAsia™
y = -0.284x + 6.418 R² = 0.527
1 2 3 4 5 6 7
0 2 4 6 8
skor organoleptik
kadar air (%bk)
10
Lampiran 24. Hasil Tes Organoleptik Berdasarkan AppearanceCheezyChez™
Lampiran 25. Hasil Tes Organoleptik Berdasarkan CitarasaCheezyChez™
5.2 4.8
Lampiran 26. Hasil Tes Organoleptik Berdasarkan AppearanceManiche™
6.2
Lampiran 27. Hasil Tes Organoleptik Berdasarkan CitarasaManiche™
Lampiran 28. Hasil Pengukuran Luas Kemasan Microencapsulated Ginger Powder-1
panjang
Lampiran 29. Hasil Pengukuran Luas Kemasan Microencapsulated Ginger Powder-2
panjang
Lampiran 30. Hasil Pengukuran Luas Kemasan Oritasty™-1
Lampiran 31. Hasil Pengukuran Luas Kemasan WesternAsia™
panjang
Lampiran 32. Hasil Pengukuran Luas Kemasan Metallocene
panjang
Lampiran 33. Data Kelembaban Relatif dan Suhu Gudang Savory
RH suhu hari1 72,21 21 hari2 76,11 22 hari3 74,8 22 hari4 74,99 22 hari5 74,5 22 hari6 68,2 21 hari7 61,4 21 hari8 71,7 22 hari9 80,3 23 hari10 72,3 22 hari11 73,5 22 hari12 70,07 22 hari13 73,63 22 hari14 61,41 22 hari15 66,32 22 hari16 73,25 22 hari17 74,26 22 hari18 73,25 22 hari19 72,68 22 hari20 65,45 22 rata-rata 71,52 21,90
SD 4,79 0,45
Lampiran 34. Data Suhu dan Kelembaban Relatif Gudang Aromatik
suhu RH Hari1 30,1 69,4 Hari2 28,5 75 Hari3 29,4 77,8 Hari4 27,4 81,1 Hari5 29,6 73,3 Hari6 28,3 71,4 Hari7 30,3 73,3 Hari8 29,2 77,6 Hari9 30,5 70,3 Hari10 30,8 68,7 rata-rata 29,41 73,79
SD 1,08 4,07
Lampiran 35. Perhitungan Umur Simpan Seasoning Berdasarkan Kondisi Penyimpanan Gudang Savory
keterangan suhu © RH(%) Po (mmHg)
Pout
(mmHg) Aw Pin (mmHg)
ΔP (mmHg)
Mi (%bk)
Mc (%bk)
Mc-Mi (%)
Ws (g)
k/x (g/m2/hr/mmHg)
A (m2)
umur simpan
(hari)
umur simpan (tahun) Oritasty™-1 21,90 72 19,59 14,01 0,25 4,86 9,14 2,44 3,28 0,84 19.531,89 0,15448 0,70 166,89 0,46 Oritasty™-2 21,90 72 19,59 14,01 0,36 7,02 6,99 4,54 5,57 1,03 19.133,67 0,0634 0,67 661,74 1,81 Barbequnic™ 21,90 72 19,59 14,01 0,36 7,00 7,01 1,06 2,23 1,17 19.787,73 0,0634 0,67 778,32 2,13 Baladonesia™1 21,90 72 19,59 14,01 0,40 7,90 6,11 0,77 1,86 1,09 19.847,59 0,0634 0,67 832,37 2,28 Baladonesia™2 21,90 72 19,59 14,01 0,28 5,42 8,59 0,82 1,83 1,00 19.836,83 0,0634 0,67 545,80 1,50 WesternAsia™ 21,90 72 19,59 14,01 0,33 6,47 7,54 1,66 2,58 0,93 19.674,20 0,15448 0,67 233,33 0,64 CheezyChez™ 21,90 72 19,59 14,01 0,35 6,88 7,13 2,12 3,84 1,72 19.847,10 0,0634 0,67 1125,98 3,08
Oceania™ 21,90 72 19,59 14,01 0,29 5,75 8,26 1,30 2,75 1,45 19.743,47 0,0634 0,67 815,11 2,23 Maniche™ 21,90 72 19,59 14,01 0,39 7,57 6,44 1,12 1,79 0,67 19.779,27 0,0634 0,67 487,44 1,34
Lampiran 36. Perhitungan Umur Simpan Seasoning Berdasarkan Kondisi Penyimpanan kondisi Suhu 30OC dan RH 80%
keterangan suhu
©
RH (%)
Po (mmHg)
Pout
(mmHg) Aw Pin (mmHg)
ΔP (mmHg)
Mi (%bk)
Mc (%bk)
Mc-Mi (%)
Ws (g) k/x (g/m2/hr/mmHg)
A (m2)
umur simpan
(hari)
umur simpan (tahun) Oritasty™-1 30,00 80 42,43 33,94 0,25 10,54 23,41 2,44 3,28 0,84 19.531,89 0,15448 0,70 65,19 0,18 Oritasty™-2 30,00 80 42,43 33,94 0,36 15,20 18,74 4,54 5,57 1,03 19.133,67 0,0634 0,67 246,80 0,68 Barbequnic™ 30,00 80 42,43 33,94 0,36 15,16 18,78 1,06 2,23 1,17 19.787,73 0,0634 0,67 290,44 0,80 Baladonesia™-1 30,00 80 42,43 33,94 0,40 17,11 16,83 0,77 1,86 1,09 19.847,59 0,0634 0,67 302,09 0,83 Baladonesia™-2 30,00 80 42,43 33,94 0,28 11,74 22,21 0,82 1,83 1,00 19.836,83 0,0634 0,67 211,12 0,58 WesternAsia™ 30,00 80 42,43 33,94 0,33 14,02 19,93 1,66 2,58 0,93 19.674,20 0,15448 0,67 88,26 0,24 CheezyChez™ 30,00 80 42,43 33,94 0,35 14,91 19,04 2,12 3,84 1,72 19.847,10 0,0634 0,67 421,50 1,15
Oceania™ 30,00 80 42,43 33,94 0,29 12,45 21,50 1,30 2,75 1,45 19.743,47 0,0634 0,67 313,27 0,86 Maniche™ 30,00 80 42,43 33,94 0,39 16,39 17,55 1,12 1,79 0,67 19.779,27 0,0634 0,67 178,87 0,49
Lampiran 37. Perhitungan Umur Simpan Seasoning Berdasarkan Kondisi Penyimpanan kondisi 10 OCdan RH50 %
keterangan suhu © RH (%)
Po (mmHg)
Pout
(mmHg) Aw Pin (mmHg)
ΔP (mmHg)
Mi (%bk)
Mc (%bk)
Mc-Mi (%)
Ws (g) k/x (g/m2/hr/mmHg)
A (m2)
umur simpan
(hari)
umur simpan (tahun) Oritasty™-1 10,00 50 9,21 4,60 0,25 2,29 2,32 2,44 3,28 0,84 19.531,89 0,15448 0,70 658,40 1,80 Oritasty™-2 10,00 50 9,21 4,60 0,36 3,30 1,30 4,54 5,57 1,03 19.133,67 0,0634 0,67 3545,15 9,71 Barbequnic™ 10,00 50 9,21 4,60 0,36 3,29 1,31 1,06 2,23 1,17 19.787,73 0,0634 0,67 4152,11 11,38 Baladonesia™1 10,00 50 9,21 4,60 0,40 3,71 0,89 0,77 1,86 1,09 19.847,59 0,0634 0,67 5707,66 15,64 Baladonesia™2 10,00 50 9,21 4,60 0,28 2,55 2,06 0,82 1,83 1,00 19.836,83 0,0634 0,67 2279,31 6,24
WesternAsia™ 10,00 50 9,21 4,60 0,33 3,04 1,56 1,66 2,58 0,93 19.674,20 0,15448 0,67 1125,62 3,08 CheezyChez™ 10,00 50 9,21 4,60 0,35 3,24 1,37 2,12 3,84 1,72 19.847,10 0,0634 0,67 5861,01 16,06
Oceania™ 10,00 50 9,21 4,60 0,29 2,70 1,90 1,30 2,75 1,45 19.743,47 0,0634 0,67 3538,65 9,69 Maniche™ 10,00 50 9,21 4,60 0,39 3,56 1,05 1,12 1,79 0,67 19.779,27 0,0634 0,67 2999,25 8,22
Lampiran 38. Perhitungan Umur Simpan Microencapsulated Ginger Powder-2
Kondisi suhu
© RH (%)
Po (mmHg)
Pout
(mmHg) Aw Pin (mmHg)
ΔP (mmHg)
Mi (%bk)
Mc
(%bk) Mc-Mi Ws (g) k/x (g/m2/hr/mmHg)
A (m2)
umur simpan (hari)
umur simpan (tahun) Gudang
Aromatik 29,41 73,79 30,75 22,69 0,13 3,85 18,83 2,97 10,64 0,08 14.567,03 0,1545 0,70 549,38 1,51 Suhu 300C,
RH 80% 30 80 42,43 33,94 0,13 5,32 28,63 2,97 10,64 0,08 14.567,03 0,1545 0,70 361,44 0,99
Suhu 100C,
RH 50% 10 50 9,21 4,61 0,13 0,00 4,61 2,97 10,64 0,08 14.567,03 0,1545 0,70 2998,45 8,21
Lampiran 39. Perhitungan Umur Simpan Microencapsulated Ginger Powder-1
Mi(%bk) Mc(%bk) Me(%bk) Me-Mi Me-Mc
Ln ((Me- Mi)/(Me-Mc))
K/x(g/m2/hr/mmHg) Ws (gr) A(m2) Po(mmHg) b shelf
life(hari) Shelflife(tahun) keterangan
3,33 11,09 15,10 11,77 4,01 1,08 0,1545 19.352,82 0,80 30,745 0,3682 1479,16 5,52 Kondisi gudang aromatik 3,33 11,09 17,31 13,98 6,22 0,81 0,1545 19.352,82 0,80 31,824 0,3682 1440,11 5,37 suhu 30 RH 80%
3,33 11,09 6,26 2,93 -4,82 -0,50 0,1545 19.352,82 0,80 9,209 0,3682 -2283,10 -8,52 suhu 10 RH 50%
Lampiran 40. Microencapsulated Ginger Powders dan Seasonings
Microencapsulated Ginger Powder- 1 Microencapsulated Ginger Powder- 2
Oritasty™-1 Oritasty™-2
Barbequnic™ Baladonesia™ 1
Baladonesia™ 2 CheezyChez™
WesternAsia™ Oceania™
Maniche™
Lampiran 41. Tabel Tekanan Uap Air Jenuh (Labuza, 1982: 69-70)