07.70.0115 Margareta Dea Yosiana P LAMPIRAN

(1)

43

Lampiran 1. Worksheet Uji Rating (Uji Pendahuluan)

Tanggal uji : 29 Oktober 2010 Jenis Sampel : Es Krim Oat Atribut : Overall Rasa

Identifikasi sampel Kode

Es Krim Oat 10% A

Es Krim Oat 20% B

Es Krim Oat 30% C

Es Krim Oat 40% D

Es Krim Oat 50% E

Es Krim Oat 60% F

Kode kombinasi urutan penyajian :

ABCDEF = 1 FEDCBA = 2

Penyajian :

Booth Panelis Kode sampel urutan penyajian

I # 1 896 537 759 232 121 235 1 II # 2 889 736 286 636 127 476 2

Rekap kode sampel :

Sampel A 896 476

Sampel B 537 127

Sampel C 759 636

Sampel D 232 286

Sampel E 121 736

(2)

Lampiran 2. Scoresheet Uji Rating (Uji Pendahuluan)

UJI RATING

Nama : Tanggal :

Produk : Es Krim Oat Atribut : Overall Rasa

Instruksi :

Berkumurlah dahulu sebelum menguji sampel.

Di hadapan Anda terdapat 6 sampel es krim oat. Cicipi dan bandingkan sampel secara berurutan dari kiri ke kanan, rasakan masing-masing sampel. Sebelum berganti sampel, berkumurlah terlebih dahulu. Setelah mencicipi semua sampel, Anda boleh mengulang sesering yang Anda perlukan. Berikan skor pada sampel mulai dengan angka 6 (paling disukai) hingga angka 1 (paling tidak disukai).

Sampel Rating

_______ ___________ _______ ___________ _______ ___________ _______ ___________ _______ ___________ _______ ___________

(3)

Lampiran 3. Hasil Uji Rating (Uji Pendahuluan)

Rekap data sensori pendahuluan :

panelis Konsentrasi substitusi oat bran

10 % 20 % 30 % 40 % 50 % 60 %

1 6 6 5 3 3 1

2 5 4 5 4 2 1

3 6 5 4 4 1 1

4 4 5 6 3 3 2

5 6 3 4 5 4 3

6 6 5 4 3 2 1

7 1 4 6 2 3 3

8 5 4 2 4 3 2

9 6 5 3 2 4 2

10 4 2 6 3 3 2

11 6 3 4 4 5 1

12 5 3 6 2 4 1

13 1 4 5 6 3 2

14 6 5 2 4 2 3

15 5 3 4 3 3 2

16 3 5 3 5 2 1

17 5 4 3 3 2 1

18 3 2 2 4 3 2

19 6 3 4 5 4 2

20 2 6 3 5 4 3

21 4 4 5 4 3 1

22 5 6 3 4 5 3

23 3 4 6 5 3 1

24 5 5 4 5 3 1

25 4 3 4 6 4 1

26 4 2 6 3 3 2

27 6 3 4 4 5 1

28 5 3 4 2 4 1

29 1 4 5 6 3 2

30 6 5 2 4 2 3

TOTAL 134 120 124 117 95 52

 skor semua konsentrasi =  10% +  20% +  30% +  40% +  50% +  60% = 134 + 120 + 124 + 117 + 95 + 52

(4)

RUMUS : x100% % i

konsentras semua

skor

i konsentras per

skor



 



Konsentrasi 10 % = x100% 642

134

21%

120

19%

124

19%

117

18%

95

15%

52

(5)

Lampiran 4. Worksheet Uji Ranking Hedonik (Uji Sensoris)

Worksheet Uji Ranking Hedonik Uji Penelitian Skripsi

Tanggal uji : 6 Mei 2011

Panel Leader : Margareta Dea Y.P | 07.70.0115 Jenis Sampel : Ice Cream Susu Kedelai Oat

Atribut : warna, aroma, sandiness, creaminess, sweetness, overall

Identifikasi sampel Kode

Ice Cream Oat 0% (kontrol) A

Ice Cream Oat 10% B

Ice Cream Oat 20% C

Ice Cream Oat 30% D

Ice Cream Oat 40% E

Kode kombinasi urutan penyajian :

BCAED = 1 EABDC = 6 EDCAB = 2 DBCAE = 7

CABED = 3 BEADC = 8 ABDEC = 4 AEDBC = 9 CBDEA = 5 DEABC = 10

Penyajian :

Booth Panelis Kode sampel urutan penyajian

1 # 1 ; 11 ; 21 128 392 253 575 420 1 2 # 2 ; 12 ; 22 594 474 301 284 189 2 3 # 3 ; 13 ; 23 372 296 124 529 450 3 4 # 4 ; 14 ; 24 231 152 428 534 327 4 5 # 5 ; 15 ; 25 393 184 495 535 248 5 6 # 6 ; 16 ; 26 557 293 116 403 382 6 7 # 7 ; 17 ; 27 442 115 374 236 599 7 8 # 8 ; 18 ; 28 179 523 204 423 378 8 9 # 9 ; 19 ; 29 299 555 493 172 309 9 10 # 10 ; 20 ; 30 444 526 277 198 362 10

Rekap kode sampel :

Booth 1 2 3 4 5 6 7 8 9 10

(6)

Lampiran 5. Worksheet Uji Ranking Hedonik (Uji Sensoris)

UJI RANKING HEDONIK

Nama : Tanggal : 6 Mei 2011

Produk : ice cream susu kedelai oat Atribut : Warna

Instruksi :

Di hadapan Anda terdapat 5 sampel ice cream susu kedelai oat. Amati dan bandingkan warna sampel secara berurutan dari kiri ke kanan. Urutkan warna sampel dari yang paling Anda sukai (=5) hingga sampel yang paling tidak Anda sukai (=1).

Sampel Ranking (jangan ada yang dobel)

_______ ___________

Komentar:

__________________________________________________________________

UJI RANKING HEDONIK

Produk : ice cream susu kedelai oat Atribut : Aroma

Instruksi :

Di hadapan Anda terdapat 5 sampel ice cream susu kedelai oat. Amati dan bandingkan aroma sampel secara berurutan dari kiri ke kanan. Urutkan aroma sampel dari yang paling Anda sukai (=5) hingga sampel yang paling tidak Anda sukai (=1).

Sampel Ranking (jangan ada yang dobel)

_______ ___________

Komentar:

(7)

UJI RANKING HEDONIK

Produk : ice cream susu kedelai oat Atribut : Sandiness (tekstur berpasir) Instruksi :

Di hadapan Anda terdapat 5 sampel ice cream susu kedelai oat. Bandingkan tekstur sampel yang berpasir secara berurutan dari kiri ke kanan. Sebelum berganti sampel, berkumurlah terlebih dahulu. Setelah mencicipi semua sampel, Anda boleh mengulang sesering yang Anda perlukan. Urutkan tekstur sampel dari yang paling Anda sukai (=5) hingga sampel yang paling tidak Anda sukai (=1).

Sampel Ranking (jangan ada yang dobel)

_______ ___________

Komentar:

__________________________________________________________________

UJI RANKING HEDONIK

Produk : ice cream susu kedelai oat Atribut : Creaminess (tekstur creamy) Instruksi :

Di hadapan Anda terdapat 5 sampel ice cream susu kedelai oat. Bandingkan tekstur sampel yang creamy secara berurutan dari kiri ke kanan. Sebelum berganti sampel, berkumurlah terlebih dahulu. Setelah mencicipi semua sampel, Anda boleh mengulang sesering yang Anda perlukan. Urutkan tekstur sampel dari yang paling Anda sukai (=5) hingga sampel yang paling tidak Anda sukai (=1).

Sampel Ranking (jangan ada yang dobel)

_______ ___________

Komentar:

(8)

UJI RANKING HEDONIK

Produk : ice cream susu kedelai oat Atribut : Sweetness (Rasa Manis) Instruksi :

Di hadapan Anda terdapat 5 sampel ice cream susu kedelai oat. Cicipi dan bandingkan rasa manis pada sampel secara berurutan dari kiri ke kanan, rasakan masing-masing sampel. Sebelum berganti sampel, berkumurlah terlebih dahulu. Setelah mencicipi semua sampel, Anda boleh mengulang sesering yang Anda perlukan. Urutkan sampel dari yang paling Anda sukai (=5) hingga yang paling tidak Anda sukai (=1).

Sampel Ranking (jangan ada yang dobel)

_______ ___________

Komentar:

__________________________________________________________________

UJI RANKING HEDONIK

Produk : ice cream susu kedelai oat Atribut : Overall

Instruksi :

Di hadapan Anda terdapat 5 sampel ice cream susu kedelai oat. Cicipi dan bandingkan sampel secara berurutan dari kiri ke kanan, rasakan masing-masing sampel. Sebelum berganti sampel, berkumurlah terlebih dahulu. Setelah mencicipi semua sampel, Anda boleh mengulang sesering yang Anda perlukan. Urutkan sampel (secara overall) dari yang paling Anda sukai (=5) hingga sampel yang paling tidak Anda sukai (=1).

Sampel Ranking (jangan ada yang dobel)

_______ ___________

Komentar:

(9)

Lampiran 6. Analisa Data

Data Fisik  Overrun

Descriptives

ov errun

6 62.3497 1.58328 .64637 60.6881 64.0112 60.00 64.56 6 56.9993 .84947 .34680 56.1079 57.8908 56.10 58.03 6 52.8818 .98047 .40027 51.8529 53.9108 51.65 53.93 6 47.3225 1.69760 .69304 45.5410 49.1040 44.33 48.96 6 42.6903 .92427 .37733 41.7204 43.6603 41.84 44.33 30 52.4487 7.14915 1.30525 49.7792 55.1183 41.84 64.56 0 %

10 % 20 % 30 % 40 % Total

N Mean Std. Dev iation Std. Error Lower Bound Upper Bound 95% Confidence Interv al for

Mean

Minimum Maximum

Tests of Normal ity

.204 6 .200* .979 6 .947

.189 6 .200* .884 6 .290

.250 6 .200* .872 6 .235

.304 6 .089 .872 6 .235

.262 6 .200* .870 6 .225

perlakuan 0 % 10 % 20 % 30 % 40 % ov errun

Stat istic df Sig. Stat istic df Sig.

Kolmogorov -Smirnova Shapiro-Wilk

This is a lower bound of the true signif icance. *.

Lillief ors Signif icance Correction a.

Test of Homogeneity of Variance

1.035 4 25 .409

.380 4 25 .820

.380 4 12.771 .819

.933 4 25 .461

Based on Mean Based on Median Based on Median and with adjusted df

Based on t rimmed mean ov errun

Lev ene

St at ist ic df 1 df 2 Sig.

ANOVA

ov errun

1442.572 4 360.643 227.512 .000

39.629 25 1.585

1482.201 29

Between Groups Within Groups Total

Sum of

(10)

overrun

Duncana

6 42.6903

6 47.3225

6 52.8818

6 56.9993

6 62.3497

1.000 1.000 1.000 1.000 1.000

perlakuan 40 % 30 % 20 % 10 % 0 % Sig.

N 1 2 3 4 5

Subset f or alpha = .05

Means f or groups in homogeneous subsets are display ed. Uses Harmonic Mean Sample Size = 6.000.

a.

 Viskositas

Descriptives

v iskositas

6 22.1667 .75277 .30732 21.3767 22.9567 21.00 23.00 6 25.3333 1.03280 .42164 24.2495 26.4172 24.00 27.00 6 27.6667 .81650 .33333 26.8098 28.5235 27.00 29.00 6 32.3333 1.21106 .49441 31.0624 33.6043 31.00 34.00 6 38.0000 .89443 .36515 37.0614 38.9386 37.00 39.00 30 29.1000 5.71357 1.04315 26.9665 31.2335 21.00 39.00 0 %

10 % 20 % 30 % 40 % Total

Mean

Minimum Maximum

Tests of Normal ity

.254 6 .200* .866 6 .212

.293 6 .117 .915 6 .473

.293 6 .117 .822 6 .091

.209 6 .200* .907 6 .415

.202 6 .200* .853 6 .167

perlakuan 0 % 10 % 20 % 30 % 40 % v iskositas

Stat istic df Sig. Stat istic df Sig. Kolmogorov -Smirnova Shapiro-Wilk

Test of Homogeneity of Variance

.708 4 25 .594

.588 4 25 .674

.588 4 19.977 .675

.688 4 25 .607

Based on trimmed mean v iskositas

Lev ene

(11)

ANOVA

v iskositas

923.867 4 230.967 252.883 .000

22.833 25 .913

946.700 29

Sum of

Squares df Mean Square F Sig.

viskositas

Duncana

6 22.1667

6 25.3333

6 27.6667

6 32.3333

6 38.0000

1.000 1.000 1.000 1.000 1.000

perlakuan 0 % 10 % 20 % 30 % 40 % Sig.

N 1 2 3 4 5

Means f or groups in homogeneous subsets are display ed.

Uses Harmonic Mean Sample Size = 6.000. a.

 Hardness

Descriptives

hardness

6 4.9882 .62869 .25666 4.3284 5.6479 4.04 5.76 6 15.0525 .45553 .18597 14.5745 15.5305 14.55 15.75 6 30.3538 1.57917 .64469 28.6966 32.0111 28.13 32.55 6 39.7937 .61269 .25013 39.1507 40.4367 39.09 40.76 6 48.6248 1.07404 .43848 47.4977 49.7520 47.61 50.52 30 27.7626 16.21474 2.96039 21.7079 33.8173 4.04 50.52 0 %

10 % 20 % 30 % 40 % Total

Mean

Minimum Maximum

Tests of Normality

.212 6 .200* .939 6 .654

.204 6 .200* .901 6 .379

.156 6 .200* .975 6 .924

.171 6 .200* .965 6 .858

.268 6 .200* .884 6 .286

perlakuan 0 % 10 % 20 % 30 % 40 % hardness

St at ist ic df Sig. St at ist ic df Sig. Kolmogorov -Smirnova Shapiro-Wilk

(12)

2.521 4 25 .066

1.883 4 25 .145

1.883 4 14.426 .168

2.428 4 25 .074

Based on t rimmed mean hardness

Lev ene

ANOVA

hardness

7601.492 4 1900.373 2054.242 .000

23.127 25 .925

7624.619 29

Sum of

hardness

Duncana

6 4.9882

6 15.0525

6 30.3538

6 39.7937

6 48.6248

1.000 1.000 1.000 1.000 1.000

perlakuan 0 % 10 % 20 % 30 % 40 % Sig.

N 1 2 3 4 5

 Melting Rate

Descriptives

melting_rate

6 .9277 .02515 .01027 .9013 .9541 .90 .97 6 .6723 .02515 .01027 .6459 .6987 .63 .70 6 .4555 .01791 .00731 .4367 .4743 .43 .47 6 .2178 .01019 .00416 .2071 .2285 .20 .23 6 .1223 .00572 .00233 .1163 .1283 .11 .13 30 .4791 .30037 .05484 .3670 .5913 .11 .97 0 %

10 % 20 % 30 % 40 % Total

Mean

(13)

Tests of Normality

.251 6 .200* .866 6 .211

.266 6 .200* .803 6 .062

.251 6 .200* .874 6 .241

.293 6 .117 .822 6 .091

perlakuan 0 % 10 % 20 % 30 % 40 % melting_rate

2.247 4 25 .093

1.039 4 25 .407

1.039 4 15.997 .418

2.385 4 25 .078

Based on t rimmed mean melting_rate

Lev ene

ANOVA

melting_rate

2.608 4 .652 1892.566 .000

.009 25 .000

2.617 29

Sum of

melti ng_rate

Duncana

6 .1223

6 .2178

6 .4555

6 .6723

6 .9277

1.000 1.000 1.000 1.000 1.000

perlakuan 40 % 30 % 20 % 10 % 0 % Sig.

N 1 2 3 4 5

(14)

Data Kimia  Kadar Air

Descriptives

kdr_air

6 70.7127 .16431 .06708 70.5402 70.8851 70.45 70.90

6 70.1082 .91182 .37225 69.1513 71.0651 68.93 71.25

6 69.4733 .47144 .19246 68.9786 69.9681 68.65 70.04

6 68.5678 .79088 .32288 67.7379 69.3978 67.28 69.58

6 67.9342 .72545 .29616 67.1729 68.6955 67.24 69.18

30 69.3592 1.19682 .21851 68.9123 69.8061 67.24 71.25

0% 10% 20% 30% 40% Total

N Mean St d. Dev iation St d. Error Lower Bound Upper Bound 95% Conf idence Interv al f or

Mean

Minimum Maximum

Tests of Normal ity

.173 6 .200* .939 6 .647

.175 6 .200* .937 6 .636

.195 6 .200* .942 6 .675

.206 6 .200* .967 6 .872

.236 6 .200* .891 6 .322

perlakuan 0% 10% 20% 30% 40% kdr_air

2.121 4 25 .108

1.982 4 25 .128

1.982 4 18.495 .139

2.116 4 25 .109

Based on t rimmed mean kdr_air

Lev ene

ANOVA

kdr_air

30.377 4 7.594 17.009 .000

11.162 25 .446

41.539 29

Sum of

(15)

kdr_air

Duncana

6 67.9342

6 68.5678

6 69.4733

6 70.1082 70.1082

6 70.7127

.113 .112 .130

perlakuan 40% 30% 20% 10% 0% Sig.

N 1 2 3

a.

 Total Padatan

Descriptives

tot_pdtn

6 29.2873 .16431 .06708 29.1149 29.4598 29.10 29.55

6 29.8918 .91182 .37225 28.9349 30.8487 28.75 31.07

6 30.5267 .47144 .19246 30.0319 31.0214 29.96 31.35

6 31.4322 .79088 .32288 30.6022 32.2621 30.42 32.72

6 32.0658 .72545 .29616 31.3045 32.8271 30.82 32.76

30 30.6408 1.19682 .21851 30.1939 31.0877 28.75 32.76

0% 10% 20% 30% 40% Total

Mean

Minimum Maximum

Tests of Normal ity

.173 6 .200* .939 6 .647

.175 6 .200* .937 6 .636

.195 6 .200* .942 6 .675

.206 6 .200* .967 6 .872

.236 6 .200* .891 6 .322

perlakuan 0% 10% 20% 30% 40% tot_pdtn

2.121 4 25 .108

1.982 4 25 .128

1.982 4 18.495 .139

2.116 4 25 .109

Based on trimmed mean tot_pdtn

Lev ene

(16)

ANOVA

tot_pdtn

30.377 4 7.594 17.009 .000

11.162 25 .446

41.539 29

Sum of

tot_pdtn

Duncana

6 29.2873

6 29.8918 29.8918

6 30.5267

6 31.4322

6 32.0658

.130 .112 .113

perlakuan 0% 10% 20% 30% 40% Sig.

N 1 2 3

 Kadar Abu

Descriptives

kdr_abu

6 .4513 .01432 .00585 .4363 .4664 .43 .47

6 .4655 .01847 .00754 .4461 .4849 .44 .49

6 .4818 .02114 .00863 .4596 .5040 .46 .52

6 .5272 .01685 .00688 .5095 .5448 .50 .55

6 .5760 .02845 .01161 .5461 .6059 .54 .61

30 .5004 .05012 .00915 .4817 .5191 .43 .61

0% 10% 20% 30% 40% Total

Mean

Minimum Maximum

Tests of Normal ity

.176 6 .200* .948 6 .724

.199 6 .200* .968 6 .880

.201 6 .200* .923 6 .524

.200 6 .200* .949 6 .731

.259 6 .200* .906 6 .412

perlakuan 0% 10% 20% 30% 40% kdr_abu

(17)

1.797 4 25 .161

1.652 4 25 .193

1.652 4 21.537 .198

1.787 4 25 .163

Based on t rimmed mean kdr_abu

Lev ene

ANOVA

kdr_abu

.062 4 .016 37.398 .000

.010 25 .000

.073 29

Sum of

kdr_abu

Duncana

6 .4513

6 .4655 .4655

6 .4818

6 .5272

6 .5760

.241 .178 1.000 1.000

perlakuan 0% 10% 20% 30% 40% Sig.

N 1 2 3 4

a.

 Kadar Protein

Descriptives

kdr_prot

6 2.6812 .09079 .03707 2.5859 2.7764 2.56 2.79

6 2.8813 .13168 .05376 2.7431 3.0195 2.69 3.06

6 3.0627 .12103 .04941 2.9357 3.1897 2.92 3.19

6 3.3513 .16285 .06648 3.1804 3.5222 3.23 3.64

6 3.5282 .15652 .06390 3.3639 3.6924 3.39 3.78

30 3.1009 .33646 .06143 2.9753 3.2266 2.56 3.78

0% 10% 20% 30% 40% Total

Mean

(18)

Tests of Normal ity

.212 6 .200* .941 6 .668

.183 6 .200* .974 6 .920

.217 6 .200* .879 6 .266

.251 6 .200* .806 6 .066

.211 6 .200* .892 6 .331

perlakuan 0% 10% 20% 30% 40% kdr_prot

.522 4 25 .720

.247 4 25 .909

.247 4 15.405 .907

.428 4 25 .787

Based on t rimmed mean kdr_prot

Lev ene

ANOVA

kdr_prot

2.827 4 .707 38.722 .000

.456 25 .018

3.283 29

Sum of

kdr_prot

Duncana

6 2.6812

6 2.8813

6 3.0627

6 3.3513

6 3.5282

1.000 1.000 1.000 1.000 1.000

perlakuan 0% 10% 20% 30% 40% Sig.

N 1 2 3 4 5

(19)

 Kadar Lemak

Descriptives

kdr_lmak

6 7.1352 .19161 .07823 6.9341 7.3363 6.95 7.45

6 6.9102 .34471 .14073 6.5484 7.2719 6.54 7.44

6 5.9860 .21636 .08833 5.7589 6.2131 5.73 6.32

6 5.4835 .26833 .10955 5.2019 5.7651 5.03 5.83

6 4.8728 .14970 .06111 4.7157 5.0299 4.71 5.12

30 6.0775 .89501 .16341 5.7433 6.4117 4.71 7.45

0% 10% 20% 30% 40% Total

Mean

Minimum Maximum

Tests of Normal ity

.177 6 .200* .914 6 .465

.193 6 .200* .938 6 .641

.146 6 .200* .963 6 .841

.208 6 .200* .958 6 .804

.264 6 .200* .905 6 .403

perlakuan 0% 10% 20% 30% 40% kdr_lmak

1.088 4 25 .384

1.018 4 25 .417

1.018 4 18.550 .424

1.095 4 25 .381

Based on trimmed mean kdr_lmak

Lev ene

Stat istic df 1 df 2 Sig.

ANOVA

kdr_lmak

21.747 4 5.437 91.598 .000

1.484 25 .059

23.230 29

Sum of

(20)

kdr_lmak

Duncana

6 4.8728

6 5.4835

6 5.9860

6 6.9102

6 7.1352

1.000 1.000 1.000 .122

perlakuan 40% 30% 20% 10% 0% Sig.

N 1 2 3 4

a.

 Kadar Serat Larut

Descriptives

serat_lrt

6 14.7490 .64714 .26420 14.0699 15.4281 13.54 15.43

6 16.6357 .47895 .19553 16.1330 17.1383 16.07 17.34

6 17.7505 .34882 .14240 17.3844 18.1166 17.11 18.11

6 19.9698 .39562 .16151 19.5547 20.3850 19.26 20.46

6 20.4210 .53097 .21677 19.8638 20.9782 19.49 21.00

30 17.9052 2.19071 .39997 17.0872 18.7232 13.54 21.00

0% 10% 20% 30% 40% Total

Mean

Minimum Maximum

Tests of Normal ity

.277 6 .165 .854 6 .169

.237 6 .200* .931 6 .588

.277 6 .167 .875 6 .246

.310 6 .073 .888 6 .308

.262 6 .200* .910 6 .437

perlakuan 0% 10% 20% 30% 40% serat_lrt

.481 4 25 .750

.277 4 25 .890

.277 4 19.062 .889

.444 4 25 .775

Based on t rimmed mean serat_lrt

Lev ene

(21)

ANOVA

serat_lrt

133.135 4 33.284 137.729 .000

6.042 25 .242

139.177 29

Sum of

serat_lrt

Duncana

6 14.7490

6 16.6357

6 17.7505

6 19.9698

6 20.4210

1.000 1.000 1.000 .124

perlakuan 0% 10% 20% 30% 40% Sig.

N 1 2 3 4

a.

Uji Ranking Hedonik (Uji Sensoris)

1. Atribut Warna

Ranks

3.66 3.96 3.34 2.32 1.72 A_wrn

B_wrn C_wrn D_wrn E_wrn

Mean Rank

Test Statisticsa

50 71.472 4 .000 N

Chi-Square df

Asy mp. Sig.

(22)

2. Atribut Aroma

Ranks

3.40 3.62 3.08 2.84 2.06 A_aroma

B_aroma C_aroma D_aroma E_aroma

Mean Rank

50 29.200 4 .000 N

Chi-Square df

Asy mp. Sig.

Friedman Test a.

3. Atribut Sandiness (tekstur berpasir)

Ranks

3.38 3.62 3.24 2.64 2.12 A_sand

B_sand C_sand D_sand E_sand

Mean Rank

50 29.808 4 .000 N

Chi-Square df

Asy mp. Sig.

Friedman Test a.

4. Atribut Creaminess (tekstur creamy)

Ranks

3.52 4.14 2.88 2.52 1.94 A_cream

B_cream C_cream D_cream E_cream

(23)

Test Statisticsa

50 58.768 4 .000 N

Chi-Square df

Asy mp. Sig.

Friedman Test a.

5. Atribut Sweetness (Rasa Manis)

Ranks

3.70 4.14 2.86 2.68 1.62 A_sweet

B_sweet C_sweet D_sweet E_sweet

Mean Rank

50 76.320 4 .000 N

Chi-Square df

Asy mp. Sig.

Friedman Test a.

6. Atribut Overall Ranks

3.86 4.20 3.14 2.24 1.56 A_ov erall

B_ov erall C_ov erall D_ov erall E_ov erall

Mean Rank

50 97.008 4 .000 N

Chi-Square df

Asy mp. Sig.

(24)

Tabel Total Skoring Uji Ranking Hedonik

Kode Warna Aroma Sandiness Creaminess Sweetness Overall

A (0%) 183 170 169 176 185 193

B (10%) 198 181 181 207 207 210

C (20%) 167 154 162 144 143 157

D (30%) 116 142 132 126 134 112

E (40%) 86 103 106 97 81 78

Perhitungan LSD rank

LSD rank = 1,96 * ((30*5*6)/6) = 24,005

Atribut Warna : RA = 183 RB = 198 RC = 167 RD = 116 RE = 86 RB – RA = 15 < LSD rank =

RB – RC = 31 > LSD rank ≠

RB – RD = 82 > LSD rank ≠

RB – RE = 112 >LSD rank ≠

RA – RC = 16 < LSD rank =

RA – RD = 67 > LSD rank ≠

RA - RE = 97 >LSD rank ≠

RC - RD = 51 > LSD rank ≠

RC - RE = 81 >LSD rank ≠

RD - RE = 30 >LSD rank ≠

Atribut Aroma : RA = 170 RB = 181 RC = 154 RD = 142 RE = 103 RB – RA = 11 < LSD rank =

RC - RD = 12 < LSD rank =

(25)

Atribut Sandiness : RA = 169 RB = 181 RC = 162 RD = 132 RE = 106 RB – RA = 12 < LSD rank =

RB – RC = 19 < LSD rank =

Atribut Creaminess : RA = 176 RB = 207 RC = 144 RD = 126 RE = 97 RB – RA = 31 > LSD rank ≠

RA – RC = 32 > LSD rank ≠

Atribut Sweetness : RA = 185 RB = 207 RC = 143 RD = 134 RE = 81 RB – RA = 22 < LSD rank =

RA – RC = 42 >LSD rank ≠

(26)

Atribut Overall : RA = 193 RB = 210 RC = 157 RD = 112 RE = 78 RB – RA = 17 < LSD rank =

RA – RC = 36 > LSD rank ≠