Lembar Kuisioner “Guava Leather”

(1)

Lampiran 1. Lembar Kuisioner Uji Sensoris

Lembar Kuisioner “

Guava Leather

”

Nama

:

Tanggal

:

Usia :

Jenis Kelamin : L / P

Parameter :

Warna

Instruksi :

Di hadapan Anda terdapat 6 sampel

Guava Leather

. Beri tanda (

9 ) pada masing-masing

sampel dari kiri ke kanan sesuai parameter yang disebutkan. Berhenti 5 detik terlebih

dahulu sebelum melanjutkan ke sampel berikutnya.

Berikan penilaian Anda dengan

memberikan tanda (

9 ) pada kotak dibawah kode sampel dan jangan

membandingkan antar sampel.

Penilain

Kode Sampel

Sangat tidak suka

Tidak

suka

Agak tidak suka

Agak

suka

Suka

Sangat

sekali

(2)

Lembar Kuisioner “

Guava Leather

”

Nama :

Tanggal :

Usia :

Jenis Kelamin : L / P

Parameter :

Tekstur

Instruksi :

Di hadapan Anda terdapat 6 sampel

Guava Leather

. Beri tanda (

9 ) pada masing-masing

sampel dari kiri ke kanan sesuai parameter yang disebutkan. Berhenti 5 detik terlebih

dahulu sebelum melanjutkan ke sampel berikutnya.

Berikan penilaian Anda dengan

memberikan tanda (

9 ) pada kotak dibawah kode sampel dan jangan

membandingkan antar sampel.

Penilaian

Kode Sampel

Sangat tidak suka

Tidak

suka

Agak tidak suka

Agak

suka

Suka

Sangat

sekali

(3)

Lembar Kuisioner “

Guava Leather

”

Nama

:

Tanggal

:

Usia :

Jenis Kelamin : L / P

Parameter :

Rasa

Instruksi :

Di hadapan Anda terdapat 6 sampel

Guava Leather

. Beri tanda (

9 ) pada masing-masing

sampel dari kiri ke kanan sesuai parameter yang disebutkan. Berhenti 5 detik terlebih

dahulu sebelum melanjutkan ke sampel berikutnya.

Berikan penilaian Anda dengan

memberikan tanda (

9 ) pada kotak dibawah kode sampel dan jangan

membandingkan antar sampel.

Penilaian

Kode Sampel

Sangat tidak suka

Tidak

suka

Agak tidak suka

Agak

suka

Suka

Sangat

sekali

(4)

Lembar Kuisioner “

Guava Leather

”

Nama

:

Tanggal

:

Usia :

Jenis Kelamin : L / P

Parameter :

Overall

Instruksi :

Di hadapan Anda terdapat 6 sampel

Guava Leather

. Beri tanda (

9 ) pada masing-masing

sampel dari kiri ke kanan sesuai parameter yang disebutkan. Berhenti 5 detik terlebih

dahulu sebelum melanjutkan ke sampel berikutnya.

Berikan penilaian Anda dengan

memberikan tanda (

9 ) pada kotak dibawah kode sampel dan jangan

membandingkan antar sampel.

Penilaian

Kode Sampel

Sangat tidak suka

Tidak

suka

Agak tidak suka

Agak

suka

Suka

Sangat

sekali

(5)

Lampiran 2. Penentuan Glukosa, Fruktosa dan Gula Invert dalam Suatu Bahan

dengan Metode Luff-Schoorl (Soedarmadji et al., 1997)

ml 0,1 N

Na-thiosulfat

Glukosa, fruktosa, gula

invert

mg C

6

H

12

O

6

ml 0,1 N

Na-thiosulfat

Glukosa, fruktosa, gula

invert

mg C

6

H

12

O

6

Δ

1 2,4

2,4

13 33

2,7

2,8

2 4,8

14 35,7

3 7,2

2,5

15 38,5

2,8

2,9

4 9,7

16 41,3

5 12,2

2,5

17 44,2

2,9

6 14,7

18 47,1

7 17,2

2,6

19 50,0

3,0

8 19,8

20 53,0

9 22,4

2,6

21 56,0

3,1

10 25,0

22 59,1

11 27,6

_2,7

2,7

23 62,2

_-

-

(6)

Lampiran 3 Uji Normalitas pada Uji Fisik

Tests of Normality

gula Kolmogorov-Smirnov(a) Shapiro-Wilk

Statistic df Sig. Statistic df Sig.

hardness sukrosa 21 brix

gelatin 1% .318 6 .058 .869 6 .222

cohesiveness sukrosa 21 brix

(7)

fruktosa 25 brix

gelatin 3% .209 6 .200(*) .904 6 .398

springiness sukrosa 21 brix

gelatin 1% .230 6 .200(*) .900 6 .371

chewiness sukrosa 21 brix

gelatin 1% .264 6 .200(*) .888 6 .305

adhesiveness sukrosa 21 brix

(8)

sukrosa 21 brix

gelatin 2% .250 6 .200(*) .810 6 .072

sukrosa 21 brix

gelatin 3% .225 6 .200(*) .889 6 .315

sukrosa 25 brix

gelatin 1% .223 6 .200(*) .938 6 .646

sukrosa 25 brix

gelatin 2% .212 6 .200(*) .924 6 .534

sukrosa 25 brix

gelatin 3% .164 6 .200(*) .939 6 .647

fruktosa 21 brix

gelatin 1% .270 6 .197 .845 6 .144

fruktosa 21 brix

gelatin 2% .192 6 .200(*) .927 6 .554

fruktosa 21 brix

gelatin 3% .182 6 .200(*) .973 6 .914

fruktosa 25 brix

gelatin 1% .262 6 .200(*) .890 6 .319

fruktosa 25 brix

gelatin 2% .274 6 .178 .875 6 .247

fruktosa 25 brix

gelatin 3% .192 6 .200(*) .962 6 .832

(9)

Lampiran 4. SPSS Uji Fisik

Descriptive Statistics

Dependent Variable: hardness

Gula gelatin Mean Std. Deviation N

sukrosa 21 brix Gelatin 1% 30.628596

10 2.528987844 6

Gelatin 2% 41.941878

25 1.811585756 6

Gelatin 3% 45.176245

25 4.065543349 6

Total 39.248906

53 6.992443332 18

sukrosa 25 brix Gelatin 1% 65.539719

87 6.462263252 6

Gelatin 2% 88.505764

40 6.057948794 6

Gelatin 3% 68.345413

87 3.646859860 6

Total 74.130299

38 11.738066757 18

fruktosa 21 brix Gelatin 1% 34.957926

40 2.863361898 6

Gelatin 2% 30.533192

38 3.036516221 6

Gelatin 3% 36.880271

59 2.797185739 6

Total 34.123796

79 3.860324540 18

fruktosa 25 brix Gelatin 1% 46.574607

95 1.930643742 6

Gelatin 2% 55.764556

16 3.114011621 6

Gelatin 3% 86.251388

41 7.339582640 6

Total 62.863517

51 18.007788557 18

Total Gelatin 1% 44.425212

58 14.269037593 24

Gelatin 2% 54.186347

79 22.489380864 24

Gelatin 3% 59.163329

78 20.343881231 24

Total 52.591630

(10)

hardness

Means for groups in homogeneous subsets are displayed.

Based on Type III Sum of Squares The error term is Mean Square(Error) = 17.542.

a Uses Harmonic Mean Sample Size = 18.000. b Alpha = .05.

Dependent Variable: cohesiveness

gula gelatin Mean Std. Deviation N

sukrosa 21 brix Gelatin 1% _.00184005 _.000144081 ₆

Gelatin 2% .00228240 .001887882 6

Gelatin 3% .00231577 .000142733 6

Total _.00224607 _.001077119 ₁₈

sukrosa 25 brix Gelatin 1% .00693776 .000542041 6

Gelatin 2% _.02900740 _.005722630 ₆

Gelatin 3% .00955302 .001371945 6

Total _.02849939 _.023045608 ₁₈

fruktosa 21 brix Gelatin 1% .00186306 .000162832 6

Gelatin 2% _.00172060 _.000140062 ₆

Gelatin 3% .01986950 .001124762 6

Total _.00781772 _.008791126 ₁₈

Gelatin 2% _.00491276 _.000450718 ₆

Gelatin 3% .02411380 .002109117 6

Total _.01092595 _.009679506 ₁₈

Total Gelatin 1% .00359804 .002142457 24

Gelatin 2% _.01705579 _.024930252 ₂₄

Gelatin 3% .01646302 .008640320 24

(11)

cohesiveness

Based on Type III Sum of Squares The error term is Mean Square(Error) = 3.71E-006.

cohesiveness

Duncan

gelatin N Subset

1 2

Gelatin 1% ₂₄ _.00359804

Gelatin 3% 24 .01646302

Gelatin 2% ₂₄ _.01705579

Sig. 1.000 .291

a Uses Harmonic Mean Sample Size = 24.000. b Alpha = .05

Dependent Variable: springiness

Gelatin 2% .28284947 .024954141 6

Gelatin 3% _.36100826 _.030858051 ₆

Total .29153259 .059605249 18

Gelatin 2% .68918640 .026015624 6

Gelatin 3% _.38550921 _.022948957 ₆

Total .48391695 .151621506 18

fruktosa 21 brix Gelatin 1% _.23225562 _.026596475 ₆

Gelatin 2% .20037966 .016592873 6

Gelatin 3% _.24118301 _.023945958 ₆

Total .23793943 .037079940 18

fruktosa 25 brix Gelatin 1% _.27141260 _.025727232 ₆

Gelatin 2% .36203776 .033639476 6

Gelatin 3% .39247824 .037709724 6

Total _.34197620 _.061199049 ₁₈

Total Gelatin 1% .28911588 .062279107 24

Gelatin 2% _.38361332 _.190986266 ₂₄

Gelatin 3% .34379468 .067448074 24

(12)

springiness

Based on Type III Sum of Squares The error term is Mean Square(Error) = .001.

Dependent Variable: chewiness

Gelatin 2% .00237625 .000235320 6

Gelatin 3% .00521488 .000497341 6

Total _.00305615 _.001635521 ₁₈

Gelatin 2% _.03284343 _.005247693 ₆

Gelatin 3% .02364316 .002269843 6

Total _.03641385 _.019516633 ₁₈

Gelatin 2% _.00139157 _.000033822 ₆

Gelatin 3% .00230999 .000779142 6

Total _.00144377 _.000924224 ₁₈

Gelatin 2% _.02092338 _.001757123 ₆

Gelatin 3% .02916739 .002753333 6

Total _.01806142 _.010883544 ₁₈

Total Gelatin 1% .00751388 .009104806 24

Gelatin 2% _.02163366 _.025773558 ₂₄

Gelatin 3% .01508386 .011907239 24

(13)

chewiness

Duncan

gelatin N Subset

1 2 3

Gelatin 1% ₂₄ .0075

1388

Dependent Variable: adhesiveness

Gelatin 2% .00721136 .000474199 6

Gelatin 3% .01303664 .001127525 6

Total _.01099433 _.002906160 ₁₈

Gelatin 2% _.02008444 _.002001572 ₆

Gelatin 3% .02764945 .002311795 6

Total _.02160387 _.004932913 ₁₈

Gelatin 2% _.01607748 _.001401965 ₆

Gelatin 3% .01821983 .001482823 6

Total _.01439434 _.004269943 ₁₈

Gelatin 2% _.02793135 _.002235962 ₆

Gelatin 3% .02479935 .002398942 6

Total _.02507875 _.003140988 ₁₈

Total Gelatin 1% .01530099 .005364458 24

Gelatin 2% _.01782616 _.007784211 ₂₄

Gelatin 3% .02092632 .006084492 24

(14)

adhesiveness

(15)

Lampiran 5. Uji Normalitas pada Uji Kimia

Tests of Normality

gula Kolmogorov-Smirnov(a) Shapiro-Wilk

Statistic df Sig. Statistic df Sig.

kadar_air sukrosa 21 brix gelatin 1%

.205 6 .200(*) .885 6 .292 vitamin_C sukrosa 21 brix gelatin 1%

(16)

serat sukrosa 21 brix gelatin 1%

.164 6 .200(*) .978 6 .943

sukrosa 21 brix gelatin 2%

.319 6 .056 .757 6 .023

.198 6 .200(*) .892 6 .327

.228 6 .200(*) .921 6 .510

.299 6 .100 .776 6 .035

.192 6 .200(*) .888 6 .307

fruktosa 21 brix gelatin 1%

.256 6 .200(*) .899 6 .366

.288 6 .130 .890 6 .318

.290 6 .125 .857 6 .178

.213 6 .200(*) .898 6 .362

.202 6 .200(*) .976 6 .930

fruktosa 25 brix gelatin 3& .241 6 .200(*) .961 6 .828 sukrosa sukrosa 21 brix gelatin 1%

.221 6 .200(*) .928 6 .565

.191 6 .200(*) .930 6 .580

.240 6 .200(*) .908 6 .422

.299 6 .102 .851 6 .161

.247 6 .200(*) .900 6 .376

.178 6 .200(*) .947 6 .717

.241 6 .200(*) .903 6 .391

.182 6 .200(*) .928 6 .561

.299 6 .099 .794 6 .052

.155 6 .200(*) .984 6 .969

.290 6 .124 .854 6 .169

fruktosa 25 brix gelatin 3& .169 6 .200(*) .962 6 .833

(17)

Lampiran 6. SPSS Uji Kimia

Dependent Variable: kadar_air

sukrosa 21 brix Gelatin 1% 18.6333 1.76304 6

Gelatin 2% _17.7433 _1.71069 ₆

Gelatin 3% 18.8183 .30656 6

Total _18.3983 _1.42680 ₁₈

sukrosa 25 brix Gelatin 1% 19.3917 .33199 6

Gelatin 2% _19.8983 _1.23420 ₆

Gelatin 3% 20.5150 1.13798 6

Total _19.9350 _1.04149 ₁₈

fruktosa 21 brix Gelatin 1% 18.5533 .45058 6

Gelatin 2% _18.9800 _.97170 ₆

Gelatin 3% 19.0067 1.20465 6

Total _18.8467 _.89995 ₁₈

fruktosa 25 brix Gelatin 1% 19.9467 1.96640 6

Gelatin 2% _20.9583 _1.64907 ₆

Gelatin 3% 20.4250 1.41955 6

Total 20.4433 1.64638 18

Total Gelatin 1% _19.1313 _1.38829 ₂₄

Gelatin 2% 19.3950 1.79555 24

Gelatin 3% _19.6913 _1.30154 ₂₄

Total 19.4058 1.50684 72

kadar_air

(18)

Dependent Variable: vitamin_C

sukrosa 21 brix Gelatin 1% _328.0682 _14.72561 ₆

Gelatin 2% 326.9387 15.99319 6

Gelatin 3% _328.4357 _32.58350 ₆

Total 314.4808 29.20424 18

Gelatin 2% 353.3798 28.88732 6

Gelatin 3% _343.6203 _38.13776 ₆

Total 334.8542 36.07662 18

fruktosa 21 brix Gelatin 1% _308.6233 _27.31378 ₆

Gelatin 2% 329.5213 18.54363 6

Gelatin 3% _334.2793 _19.83199 ₆

Total 324.1413 25.68487 18

Gelatin 2% 377.8055 26.25336 6

Gelatin 3% _355.5028 _21.77221 ₆

Total 340.8764 37.22994 18

Total Gelatin 1% _328.3937 _25.10565 ₂₄

Gelatin 2% 336.9113 40.42673 24

Gelatin 3% 320.4595 31.91756 24

Total _328.5882 _33.30741 ₇₂

vitamin_C

Duncan

gula N Subset

1 2

sukrosa 21 brix 18 314.4808

fruktosa 21 brix ₁₈ _324.1413 _324.1413

fruktosa 25 brix ₁₈ _340.8764

Sig. .255 .063

Gelatin 1% 24 328.3937 328.3937

Gelatin 2% ₂₄ _336.9113

Sig. .280 .246

(19)

Dependent Variable: serat

sukrosa 21 brix Gelatin 1% _9.6687 _.22229 ₆

Gelatin 2% 8.6035 .21826 6

Gelatin 3% _9.0057 _.23833 ₆

Total 9.0926 .49947 18

sukrosa 25 brix Gelatin 1% _8.9565 _.46197 ₆

Gelatin 2% 9.3520 .22721 6

Gelatin 3% _9.3072 _.20118 ₆

Total 9.2052 .32996 18

fruktosa 21 brix Gelatin 1% _9.6242 _.38998 ₆

Gelatin 2% 8.7350 .31001 6

Gelatin 3% _9.3105 _.19243 ₆

Total 9.2232 .47691 18

fruktosa 25 brix Gelatin 1% _8.6715 _.22801 ₆

Gelatin 2% 9.6170 .21126 6

Gelatin 3% _8.5423 _.39289 ₆

Total 8.9436 .56287 18

Total Gelatin 1% _9.2302 _.84342 ₂₄

Gelatin 2% 9.0769 .48680 24

Gelatin 3% 9.0414 .40667 24

Total _9.1162 _.60629 ₇₂

serat

Duncan

gula N

Subset

1

fruktosa 25 brix 18 8.9436

sukrosa 21 brix ₁₈ _9.0926

fruktosa 21 brix ₁₈ _9.2232

Sig. .126

Based on Type III Sum of Squares

The error term is Mean Square(Error) = .243. a Uses Harmonic Mean Sample Size = 18.000. b Alpha = .05.

Based on Type III Sum of Squares

(20)

Dependent Variable: sukrosa

Gelatin 2% 16.1700 .49808 6

Gelatin 3% _20.0800 _2.00263 ₆

Total 16.7044 2.92263 18

Gelatin 2% 23.6667 2.13794 6

Gelatin 3% _22.4883 _1.75012 ₆

Total 22.7072 1.97278 18

Gelatin 2% 21.4733 1.23275 6

Gelatin 3% _23.7050 _1.94285 ₆

Total 22.0483 2.08736 18

Gelatin 2% 29.6067 2.21709 6

Gelatin 3% _31.3983 _2.63123 ₆

Total 28.7239 3.44542 18

Total Gelatin 1% _20.4908 _4.54289 ₂₄

Gelatin 2% 22.7292 5.16233 24

Gelatin 3% 24.4179 4.75262 24

Total _22.5460 _5.02584 ₇₂

sukrosa

(21)

Lampiran 7. SPSS Uji Sensoris

Sukrosa

Test Statistics(a,b)

warna tekstur rasa overall

Chi-Square 34.218 7.268 17.778 21.366

df ₅ ₅ ₅ ₅

Asymp. Sig. .000 .201 .003 .001

a Kruskal Wallis Test

b Grouping Variable: perlakuan

Sukrosa 21 brix gelatin 1% dan Sukrosa 21 brix gelatin 2%

Test Statistics(a)

Mann-Whitney U 735.500 656.000 796.000 760.000

Wilcoxon W 1596.500 1476.000 1657.000 1580.000

Z _-.837 _-1.591 _-.236 _-.593

Asymp. Sig. (2-tailed) .403 .112 .814 .553

a Grouping Variable: perlakuan

Sukrosa 21 brix gelatin 1% dan Sukrosa 21 brix gelatin 3%

Mann-Whitney U 537.500 682.500 680.500 751.000

Wilcoxon W _1317.500 _1502.500 _1460.500 _1571.000

Z -2.470 -.986 -1.016 -.298

Asymp. Sig. (2-tailed) _.014 _.324 _.309 _.766

Sukrosa 21 brix gelatin 1% dan Sukrosa 25 brix gelatin 1%

Mann-Whitney U 642.000 633.000 675.000 552.500

Wilcoxon W _1462.000 _1453.000 _1495.000 _1372.500

Z -1.601 -1.652 -1.239 -2.470

Asymp. Sig. (2-tailed) .109 .098 .215 .014

Sukrosa 21 brix gelatin 1% dan Sukrosa 25 brix gelatin 2%

(22)

Mann-Whitney U 515.500 539.500 677.000 478.000

Wilcoxon W _1335.500 _1359.500 _1497.000 _1298.000

Z -2.925 -2.579 -1.216 -3.189

Asymp. Sig. (2-tailed) _.003 _.010 _.224 _.001

Sukrosa 21 brix gelatin 1% dan Sukrosa 25 brix gelatin 3%

Mann-Whitney U 620.000 641.000 512.500 565.500

Wilcoxon W _1440.000 _1461.000 _1332.500 _1385.500

Z -1.840 -1.570 -2.876 -2.327

Asymp. Sig. (2-tailed) _.066 _.116 _.004 _.020

Sukrosa 21 brix gelatin 2% dan Sukrosa 21 brix gelatin 3%

Mann-Whitney U 618.000 731.500 718.500 767.500

Wilcoxon W _1398.000 _1511.500 _1498.500 _1547.500

Z -1.821 -.677 -.814 -.325

Asymp. Sig. (2-tailed) _.069 _.498 _.416 _.745

Sukrosa 21 brix gelatin 2% dan Sukrosa 25 brix gelatin 1%

Mann-Whitney U 597.500 811.500 669.000 601.500

Wilcoxon W _1458.500 _1631.500 _1530.000 _1462.500

Z -2.197 -.083 -1.472 -2.156

Asymp. Sig. (2-tailed) _.028 _.934 _.141 _.031

Sukrosa 21 brix gelatin 2% dan Sukrosa 25 brix gelatin 2%

Mann-Whitney U 455.000 724.500 673.500 518.000

Wilcoxon W _1316.000 _1585.500 _1534.500 _1379.000

Z -3.632 -.934 -1.425 -2.950

(23)

Sukrosa 21 brix gelatin 2% dan Sukrosa 25 brix gelatin 3%

Mann-Whitney U 566.500 798.500 500.000 605.500

Wilcoxon W _1427.500 _1659.500 _1361.000 _1466.500

Z -2.516 -.209 -3.150 -2.101

Asymp. Sig. (2-tailed) _.012 _.834 _.002 _.036

Sukrosa 21 brix gelatin 3% dan Sukrosa 25 brix gelatin 1%

Mann-Whitney U 428.000 718.500 572.000 541.500

Wilcoxon W _1208.000 _1498.500 _1352.000 _1321.500

Z -3.565 -.626 -2.097 -2.440

Asymp. Sig. (2-tailed) _.000 _.531 _.036 _.015

Sukrosa 21 brix gelatin 3% dan Sukrosa 25 brix gelatin 2%

Mann-Whitney U 304.000 621.000 576.000 467.000

Wilcoxon W _1084.000 _1401.000 _1356.000 _1247.000

Z -4.850 -1.611 -2.057 -3.175

Asymp. Sig. (2-tailed) _.000 _.107 _.040 _.001

Sukrosa 21 brix gelatin 3% dan Sukrosa 25 brix gelatin 3%

Mann-Whitney U 401.500 705.500 409.500 548.500

Wilcoxon W _1181.500 _1485.500 _1189.500 _1328.500

Z -3.848 -.749 -3.760 -2.352

Asymp. Sig. (2-tailed) _.000 _.454 _.000 _.019

Sukrosa 25 brix gelatin 1% dan Sukrosa 25 brix gelatin 2%

(24)

Mann-Whitney U 788.000 776.000 660.000 779.500

Wilcoxon W _1608.000 _1596.000 _1480.000 _1599.500

Z -.123 -.238 -1.430 -.210

Asymp. Sig. (2-tailed) _.902 _.812 _.153 _.834

Sukrosa 25 brix gelatin 1% dan Sukrosa 25 brix gelatin 3%

Mann-Whitney U 788.000 776.000 660.000 779.500

Wilcoxon W _1608.000 _1596.000 _1480.000 _1599.500

Z -.123 -.238 -1.430 -.210

Asymp. Sig. (2-tailed) _.902 _.812 _.153 _.834

Sukrosa 25 brix gelatin 2% dan Sukrosa 25 brix gelatin 3%

Mann-Whitney U 704.500 732.000 666.500 704.500

Wilcoxon W _1524.500 _1552.000 _1486.500 _1524.500

Z -.995 -.678 -1.345 -.956

Asymp. Sig. (2-tailed) _.320 _.498 _.179 _.339

Fruktosa

Test Statistics(a,b)

Chi-Square _22.937 _15.851 _25.638 _33.119

df 5 5 5 5

Asymp. Sig. _.000 _.007 _.000 _.000

a Kruskal Wallis Test

b Grouping Variable: perlakuan

Fruktosa 21 brix gelatin 1% dan Fruktosa 21 brix gelatin 2%

Mann-Whitney U 792.000 759.000 661.500 698.000

Wilcoxon W _1612.000 _1579.000 _1481.500 _1518.000

(25)

Asymp. Sig. (2-tailed) .935 .687 .168 .311

Fruktosa 21 brix gelatin 1% dan Fruktosa 21 brix gelatin 3%

Mann-Whitney U _637.000 _792.500 _757.500 _788.000

Wilcoxon W 1457.000 1612.500 1577.500 1608.000

Z _-1.630 _-.074 _-.420 _-.119

Asymp. Sig. (2-tailed) .103 .941 .675 .906

Fruktosa 21 brix gelatin 1% dan Fruktosa 25 brix gelatin 1%

Mann-Whitney U 689.000 623.500 557.000 541.000

Wilcoxon W _1509.000 _1443.500 _1377.000 _1361.000

Z -1.122 -1.748 -2.396 -2.569

Asymp. Sig. (2-tailed) _.262 _.081 _.017 _.010

Fruktosa 21 brix gelatin 1% dan Fruktosa 25 brix gelatin 2%

Mann-Whitney U 521.000 489.500 493.500 369.000

Wilcoxon W _1341.000 _1309.500 _1313.500 _1189.000

Z -2.888 -3.078 -3.060 -4.291

Asymp. Sig. (2-tailed) _.004 _.002 _.002 _.000

Fruktosa 21 brix gelatin 1% dan Fruktosa 25 brix gelatin 3%

Mann-Whitney U 645.000 692.500 474.000 525.000

Wilcoxon W _1465.000 _1512.500 _1294.000 _1345.000

Z -1.581 -1.059 -3.226 -2.723

Asymp. Sig. (2-tailed) _.114 _.289 _.001 _.006

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Mann-Whitney U 620.500 744.500 617.500 694.500

Wilcoxon W _1440.500 _1564.500 _1437.500 _1514.500

Z -1.801 -.550 -1.813 -1.049

Asymp. Sig. (2-tailed) _.072 _.583 _.070 _.294

Fruktosa 21 brix gelatin 2% dan Fruktosa 25 brix gelatin 1%

Mann-Whitney U _692.500 _656.500 _660.500 _614.500

Wilcoxon W 1512.500 1476.500 1480.500 1434.500

Z _-1.090 _-1.423 _-1.387 _-1.853

Asymp. Sig. (2-tailed) .276 .155 .165 .064

Fruktosa 21 brix gelatin 2% dan Fruktosa 25 brix gelatin 2%

Mann-Whitney U _522.000 _523.500 _611.500 _415.500

Wilcoxon W 1342.000 1343.500 1431.500 1235.500

Z -2.906 -2.738 -1.905 -3.861

Asymp. Sig. (2-tailed) _.004 _.006 _.057 _.000

Fruktosa 21 brix gelatin 2% dan Fruktosa 25 brix gelatin 3%

Mann-Whitney U 648.500 722.500 557.500 601.000

Wilcoxon W _1468.500 _1542.500 _1377.500 _1421.000

Z -1.553 -.765 -2.423 -1.994

Asymp. Sig. (2-tailed) _.120 _.444 _.015 _.046

Fruktosa 21 brix gelatin 3% dan Fruktosa 25 brix gelatin 1%

Mann-Whitney U 538.000 599.500 515.000 528.000

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Z -2.620 -1.989 -2.807 -2.695

Asymp. Sig. (2-tailed) _.009 _.047 _.005 _.007

Fruktosa 21 brix gelatin 3% dan Fruktosa 25 brix gelatin 2%

Mann-Whitney U 384.000 471.000 450.500 354.500

Wilcoxon W _1204.000 _1291.000 _1270.500 _1174.500

Z -4.227 -3.259 -3.481 -4.415

Asymp. Sig. (2-tailed) _.000 _.001 _.000 _.000

Fruktosa 21 brix gelatin 3% dan Fruktosa 25 brix gelatin 3%

Mann-Whitney U _499.000 _664.000 _434.000 _513.500

Wilcoxon W 1319.000 1484.000 1254.000 1333.500

Z _-3.027 _-1.344 _-3.622 _-2.858

Asymp. Sig. (2-tailed) .002 .179 .000 .004

Fruktosa 25 brix gelatin 1% dan Fruktosa 25 brix gelatin 2%

Mann-Whitney U _635.000 _657.500 _777.500 _603.000

Wilcoxon W 1455.000 1477.500 1597.500 1423.000

Z _-1.710 _-1.435 _-.225 _-1.988

Asymp. Sig. (2-tailed) .087 .151 .822 .047

Fruktosa 25 brix gelatin 1% dan Fruktosa 25 brix gelatin 3%

Mann-Whitney U _757.000 _730.000 _719.500 _792.000

Wilcoxon W 1577.000 1550.000 1539.500 1612.000

Z _-.439 _-.699 _-.801 _-.080

Asymp. Sig. (2-tailed) .661 .484 .423 .936

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Fruktosa 25 brix gelatin 2% dan Fruktosa 25 brix gelatin 3%

Mann-Whitney U _674.500 _588.000 _715.000 _609.500

Wilcoxon W 1494.500 1408.000 1535.000 1429.500

Z _-1.327 _-2.109 _-.857 _-1.929

Asymp. Sig. (2-tailed) .184 .035 .392 .054