7. APPENDICES Appendix 1.Standard Curved for Beta Carotene Analysis - THE APPLICATION OF CRUDE PALM OIL AS A REPLACEMENT FOR WHITE MARGARINE IN MAKING SOURDOUGH BREAD - Unika Repository

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7. APPENDICES

Appendix 1.Standard Curved for Beta Carotene Analysis

Appendix 2.Standard Curved for Vitamin E Analysis

y = 0.031x - 0.014 R² = 0.992

-0.05 0 0.05 0.1 0.15 0.2 0.25 0.3 0.35

0 2 4 6 8 10 12

y = 0.041x - 0.027 R² = 0.981

-0.05 0 0.05 0.1 0.15 0.2 0.25 0.3 0.35 0.4 0.45

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Appendix 3.Process of Making Sourdough Bread Replaced with Different CPO Content

Figure 10.Process of making sourdough bread. (a) making of sourdough, (b) The mixing of sourdough with the other ingredients, (c) Adding margarine or crude palm oil with different composition (d) Mixing well to make the viscous and elastic dough, (e) Kneading and resting for 30 minutes, (f) Shaping as ball, (g) Baking, (h) Sourdough bread with different CPO content.

a

b c

d e

f

g

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Appendix 4.Worksheet for Sensory Analysis

WORKSHEET RANGKING TEST

Tanggaluji : Jenissampel :

Indikasisampel Kode

Roti Sourdough Control A

Roti Sourdough CPO 5 dan MP 15 B

Roti Sourdough F2dan MP 10 C

Roti Sourdough F3dan MP 5 D

Roti Sourdough F4 E

Penyajian

Booth Panelis Sampel Booth Panelis Sampel

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Rekap Kode Sampel

Sampel A 862 398 266 459 614 113 918 875 215 234 975 973 235 811 761

Sampel B 245 223 174 537 681 941 797 282 312 415 226 637 352 741 767

Sampel C 458 765 756 522 829 199 621 662 633 744 894 371 128 972 161

Sampel D 396 183 954 544 547 933 481 335 512 590 116 138 848 135 339

Sampel E 397 182 953 546 588 999 777 888 555 444 882 216 786 376 187

Appendix 5.Scoresheet for Sensory Analysis

UJI RANKING HEDONIK

Nama : Tanggal:

Produk : Roti sourdough Atribut mutu : Rasa

Instruksi:

Berkumur-kumurlah dulu sebelum menguji sampel.

Dihadapan Anda terdapat 5 sampel roti sourdough. Cicipi sampel secara berurutan dari kiri ke kanan, rasakan masing-masing. Bilaslah lidah dengan meminum air mineral sebagai penetral setiap Anda berpindah antar sampel. Setelah mencicipi semua sampel, Anda boleh mengulang sesering yang Anda perlukan. Urutkan sampel dari yang anda sukai (=1) hingga sampel yang paling kurang Anda suka (=5).

Sampel Ranking (jangan ada yang dobel)

_____ ___________

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UJI RANKING HEDONIK

UJI RANKING HEDONIK

Nama : Tanggal:

Produk : Roti sourdough Atribut mutu : Aroma

Instruksi:

Dihadapan Anda terdapat 5 sampel roti sourdough. Baui aroma sampel secara berurutan dari kiri ke kananmenggunakanindrapenciuman Anda.Istirahatkanindrapenciumananda ± 10 detik.Setelah mencium aroma semua sampel, Anda boleh mengulang sesering yang Anda perlukan. Urutkan sampel dari yang anda sukai (=1) hingga sampel yang paling kurang Anda suka (=5).

_____ ___________

Nama : Tanggal:

Produk : Roti sourdough Atribut mutu : Warna

Instruksi:

Dihadapan Anda terdapat 5 sampel roti sourdough. Amati warna sampel secara berurutan dari kiri ke kanan.Setelah melakukan pengamatan warna, Anda boleh mengulangnya seperlunya. Urutkan sampel dari yang anda sukai (=1) hingga sampel yang paling kurang Anda suka (=5).

_____ ___________

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UJI RANKING HEDONIK

UJI RANKING HEDONIK

Nama : Tanggal:

Produk : Roti sourdough Atribut mutu : Tekstur

Instruksi:

Dihadapan Anda terdapat 5 sampel roti sourdough. Raba dan tekan sampel secara berurutan dari kiri ke kanan. Setelah meraba dan menekan semua sampel, Anda boleh mengulang sesering yang Anda perlukan. Urutkan sampel dari yang anda sukai (=1) hingga sampel yang paling kurang Anda suka (=5).

_____ ___________

Nama : Tanggal:

Produk : Roti sourdough Atribut mutu : Overall

Instruksi:

Berkumur-kumurlah dulu sebelum menguji sampel.

Dihadapan Anda terdapat 5 sampel roti sourdough. Berilah penilaian tingkat kesukaan terhadapoverall_{. Urutkan sampel dari yang anda sukai (=1) hingga sampel}

yang paling kurang Anda suka (=5).

_____ ___________

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ANOVA

2E+009 3 531956482,4 407,245 ,000

20899696 16 1306231,030

2E+009 19

4243,704 3 1414,568 8729,533 ,000

2,593 16 ,162

4246,297 19

57,279 3 19,093 ,092 ,963

3324,738 16 207,796

3382,016 19

1188,818 3 396,273 1777,401 ,000

3,567 16 ,223

1192,385 19

67071,952 3 22357,317 1348,566 ,000

265,257 16 16,579

67337,209 19

338,789 3 112,930 113,461 ,000

15,925 16 ,995

354,715 19

1817,207 3 605,736 324,587 ,000

29,859 16 1,866

1847,065 19 Between Groups Within Groups Total Between Groups Within Groups Total Between Groups Within Groups Total Between Groups Within Groups Total Between Groups Within Groups Total Between Groups Within Groups Total Between Groups Within Groups Total Vitamin_A Vitamin_E VP Antioksidan Hardness Lightness B_value Sum of

Squares df Mean Square F Sig.

Appendix 6.Worksheet for Sensory Analysis

Test of Homogeneity of Variances

2,768 3 16 ,076

1,031 3 16 ,405

,920 3 16 ,454

,334 3 16 ,801

1,685 3 16 ,210

1,994 3 16 ,156

,929 3 16 ,449

Vitamin_A Vitamin_E VP Antioksidan Hardness Lightness B_value Levene

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Vitamin_A

Duncana

5 8589,8280

5 13088,25

5 21182,58

5 32090,63

1,000 1,000 1,000 1,000

perlakuan Control F2 F3 F4 Sig.

N 1 2 3 4

Subset for alpha = .05

Means for groups in homogeneous subsets are displayed. Uses Harmonic Mean Sample Size = 5,000. a.

Vitamin_E

Duncana

5 7,2162

5 20,5425

5 30,6549

5 47,0957

1,000 1,000 1,000 1,000

N 1 2 3 4

VP

Duncana

5 222,7421

5 222,9951

5 225,9102

5 226,5299

,708 perlakuan

F3 F4 Control F2 Sig.

N 1

Subset for alpha

= .05

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Antioksidan

Duncana

5 11,9442

5 24,3789

5 28,8669

5 32,3161

1,000 1,000 1,000 1,000

N 1 2 3 4

B_value

Duncana

5 14,7620

5 31,9960

5 36,0220

5 39,6140

1,000 1,000 1,000 1,000

N 1 2 3 4

Hardness

Duncana

5 449,3165

5 499,2587

5 555,5407

5 603,1291

1,000 1,000 1,000 1,000

perlakuan F4 F3 F2 Control Sig.

N 1 2 3 4

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Shelf life

Lightness

Duncana

5 64,1760

5 66,7780

5 68,5060

5 75,3000

1,000 1,000 1,000 1,000

perlakuan F4 F3 F2 Control Sig.

N 1 2 3 4

Test of Homogeneity of Variances

2,422 3 16 ,104

1,170 3 16 ,352

1,916 3 16 ,168

1,210 3 16 ,338

,828 3 16 ,497

Vitamin_E Vitamin_A Antioksidan Hardness TPC

Levene

Statistic df1 df2 Sig.

Vitamin_E

Duncana

5 5,1411

5 15,3768

5 26,5788

5 40,7112

1,000 1,000 1,000 1,000

perlakuan control F2 F3 F4 Sig.

N 1 2 3 4

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Vitamin_A Duncana 5 6176,0403 5 10171,89 5 13980,15 5 24049,39

1,000 1,000 1,000 1,000

N 1 2 3 4

Means for groups in homogeneous subsets are displayed. Uses Harmonic Mean Sample Size = 5,000. a. TPC Duncana 5 1,8040 5 1,8080 5 1,8480 5 1,8660 ,093 perlakuan F4 F3 F2 control Sig. N 1 Subset for alpha = .05

Means for groups in homogeneous subsets are displayed. Uses Harmonic Mean Sample Size = 5,000. a. Antioksidan Duncana 5 9,6841 5 12,7545 5 17,5089 5 26,5754

1,000 1,000 1,000 1,000

N 1 2 3 4

Means for groups in homogeneous subsets are displayed. Uses Harmonic Mean Sample Size = 5,000. a. Hardness Duncana 5 750,4707 5 791,5841 5 851,3147 5 897,4253

1,000 1,000 1,000 1,000

perlakuan F4 F3 F2 control Sig.

N 1 2 3 4

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Shelf life day 5

Test of Homogeneity of Variances

5,922 3 16 ,006

2,297 3 16 ,117

1,105 3 16 ,376

1,050 3 16 ,398

,812 3 16 ,506

Vitamin_E Vitamin_A Antioksidan Hardness TPC

Levene

Statistic df1 df2 Sig.

Vitamin_E

Duncana

5 3,9573

5 8,6544

5 20,0856

5 32,3370

1,000 1,000 1,000 1,000

N 1 2 3 4

Vitamin_A

Duncana

5 3956,9130

5 8087,2505

5 12274,22

5 15325,07

1,000 1,000 1,000 1,000

N 1 2 3 4

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Antioksidan

Duncana

5 8,1685

5 11,1290

5 13,0571

5 20,7924

1,000 1,000 1,000 1,000

N 1 2 3 4

Hardness

Duncana

5 999,0253

5 1098,1001

5 1181,2554

5 1247,0450

1,000 1,000 1,000 1,000

perlakuan F4 F3 F2 control Sig.

N 1 2 3 4

TPC

Duncana

5 7,4800

5 7,6440

5 7,7300

5 7,7640

,151 perlakuan

control F4 F2 F3 Sig.

N 1

Subset for alpha

= .05

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Appendix 7. Color measurement

Figure 11.Color intensity of Sourdough Bread Substituted With Different CPO Content (a) Sourdough bread with 40 g margarine, (b) Sourdough bread with composition 20 g margarine and 20 g CPO, (c) Sourdough bread with composition 10 g margarine and 30 g CPO, (d) Sourdough bread with 40 g CPO

a _b

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Appendix8. Indonesia National Standard for Bread

Source: Indonesia National Standard 01-3840-1995

No. Kriteria Uji Satuan Persyaratan

1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12.

Keadaan kenampakan : a. Bau

b. Rasa c. Warna Air

Abu (tidak termasuk garam dihitung atas dasar bahan kering)

Abu yang tidak larut dalam asam NaCl

Gula jumlah Lemak

Serangga / belatung

Bahan makanan tambahan : a. Pengawet

b. Pewarna c. Pemanis buatan d. Sakarin siklamat Cemaran logam a. Raksa (Hg) b. Timbal (Pb) c. Tembaga (Cu) d. Seng (Zn)

Cemaran Arsen (As) Cemaran Mikrobia : a. Angka Lempeng Total b. E. coli

c. Kapang - - - % b/b % b/b % b/b % b/b % b/b %b/b - - - - negatif mg/kg mg/kg mg/kg mg/kg mg/kg koloni/g APM/g koloni/g Normal tidak berjamur Normal Normal Maks. 40 Maks. 1 Maks. 3,0 Maks. 2,5 - -

Tidak boleh ada