6. DAFTAR PUSTAKA - PENGARUH PENAMBAHAN Spirulina platensis TERHADAP KARAKTERISTIK FISIKOKIMIA ADONAN TEPUNG KETAN SELAMA PENGUKUSAN - Unika Repository

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6. DAFTAR PUSTAKA

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7. LAMPIRAN

Lampiran 1. Diagram Warna

Konsentrasi Sel Kering Spirulina 0% Konsentrasi Sel Kering Spirulina 1%

Adonan Tepung Ketan + 0% Spirulina

menit 0 menit 3

Adonan Tepung Ketan + 1 % Spirulina

menit 0 menit 3

Adonan Tepung Ketan + 5% Spirulina

menit 0 menit 3

Adonan Tepung Ketan +10%Spirulina

menit 0 menit 3 menit 6 menit 9 menit 12 menit 15

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Lampiran 2. Kurva Standar Amilosa

Kurva Standar Amilosa

absorbansi

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Lampiran 3. Hasil Olah Data dengan SPSS versi 16.0

Uji Viskositas

Uji Normalitas

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Uji Warna (L)

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Post Hoc One Way Anova

Lightness Konsentrasi Spirulina 0%

Duncana

Means for groups in homogeneous subsets are displayed. a. Uses Harmonic Mean Sample Size = 6.000.

Lighness Konsentrasi Spirulina 1%

Duncana

Means for groups in homogeneous subsets are displayed.

a. Uses Harmonic Mean Sample Size = 6.000.

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*. This is a lower bound of the true significance. a. Lilliefors Significance Correction

a* Konsentrasi Spirulina 0%

Duncana

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Uji Warna (b*)

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b* Konsentrasi Spirulina 0%

Duncana

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Duncana

Pengukusan N Subset for alpha = 0.05

1 2

menit ke 0 6 -1.4783

menit ke 9 6 .3033

menit ke 3 6 .3283

menit ke 12 6 .3483

menit ke 6 6 .4467

menit ke 15 6 .4950

Sig. 1.000 .084

Uji Tekstur

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Uji Amilosa Uji Normalitas

Amilosa_non_kukus

Amilosa_kukus

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Uji Amilopektin

Uji Normalitas

Amilopektin_non_kukus

Duncana

Perlakuan N Subset for alpha

= 0.05

Amilopektin_kukus

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Uji Aktifitas Antioksidan

Uji Normalitas

Antioksidan_non_kukus

Antioksidan_kukus

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Uji Protein

Uji Normalitas

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Korelasi Kandungan Amilosa dan Amilopektin dengan Tekstur Setelah Pengukusan

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Korelasi Kandungan Antioksidan dengan Warna L, a*, b* Adonan Setelah Pengukusan