6. DAFTAR PUSTAKA - 09.70.0068 Melisa Adriani DAFTAR PUSTAKA

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mbar 19. P pen Pen est dok piran 2. An

Creaming I Proses Pem nambahan ncampuran ter(d), Hom kumentasi p nalisa SPSS

Index Selam

mbuatan Em air (b), Pas

bahan-bah mogenisasi pribadi, 201 ma Penyim mulsi, kela steurisasi p han minyak (e), Sampe 13) mpanan f apa parut pada suhu 7 k kedelai, el emulsi s

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tanpa it (c), ucrose

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Hari ke-4 Hari ke-5

Hari ke-6 Hari ke-7

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Gum arabic 6% : sucrose ester 0,3% = 1:0

Gum arabic 6% : sucrose ester 0,3% = 0:1

Gum arabic 6% : sucrose ester 0,3% =

0,5:0,5

Gum arabic 6% : sucrose ester 0,3% = 0,75:0,75

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Gum arabic 6% : sucrose ester 0,3% = 1:0

0:1

Gum arabic 6% : sucrose ester 0,3% = 1:1

0,5:0,5

Gum arabic 6% : sucrose ester 0,3% = 0,75:0,75

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Hari ke-7

• Viskositas Berbagai Perlakuan

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• pH Selama Penyimpanan

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• pH Berbagai Perlakuan

Gum arabic 6% : sucrose ester 0,3% = 1:0

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Hari ke-7

• Angka TBA Berbagai Perlakuan

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• Kadar Protein Selama Penyimpanan

Hari ke-0 Hari ke-7

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• Interaksi Creaming Index dengan Karakteristik Lain

Gum arabic 6% : sucrose ester 0,3% = 1:0

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1 8,33 ± 0,000 19,25 ± 0,177 8,20 ± 0,000 16,67 ± 0,000 10,00 ± 0,000 2 13,33 ± 0,000c2 21,67 ± 0,000d2 18,33 ± 0,000a2 16,67 ± 0,000d2 20,00 ± 0,000b2 3 21,67 ± 0,000c3 25,83 ± 0,000d3 20,00 ± 0,000a3 25,00 ± 0,000d3 21,39 ± 0,481b3 4 25,00 ± 0,000c4 27,83 ± 0,000d4 20,83 ± 0,000a4 28,33 ± 0,000d4 23,33 ± 0,000b4 5 25,78 ± 0,000c5 28,33 ± 0,000d5 21,06 ± 0,096a5 30,00 ± 0,000d5 23,33 ± 0,000b5 6 26,67 ± 0,000c6 28,61 ± 0,096d6 20,00 ± 0,000a6 31,67 ± 0,000d6 25,00 ± 0,000b6 7 30,00 ± 0,000c7 29,17 ± 0,000d7 21,67 ± 0,000a7 32,28 ± 0,096d7 25,39 ± 0,096b7 Keterangan :

• Semua nilai merupakan nilai mean ± standar deviasi

• Nilai dengan superscript (huruf) yang berbeda menunjukkan adanya perbedaan nyata antar perlakuan

dalam satu baris (p<0,05) berdasarkan uji One Way Anova, posthoc Duncan.

• Nilai dengan superscript (angka) yang berbeda menunjukkan adanya perbedaan nyata antar perlakuan

dalam satu kolom (p<0,05) berdasarkan uji One Way Anova, posthoc Duncan.

Tabel 14. Perubahan Warna Total Emulsi Santan Kelapa Tanpa Substitusi Minyak Kedelai

hari gum arabic 6% : sucrose ester 0.3%

1:0 0:1 1:1 0,5:0,5 0,75:0,75

1 0,00 ± 0,000a1 0,00 ± 0,000a1 0,00 ± 0,000a1 0,00 ± 0,000a1 0,00 ± 0,000a1 2 0,65 ± 0,512a12 0,24 ± 0,157a12 0,42 ± 0,325a12 0,64 ± 0,398a2 0,24 ± 0,101a12 3 0,82 ± 0,359b2 0,55 ± 0,401ab2 0,50 ± 0,313ab12 0,36 ± 0,092ab12 0,24 ± 0,018a12 4 0,79 ± 0,465a2 0,52 ± 0,190a2 0,71 ± 0,344a12 0,53 ± 0,132a12 0,62 ± 0,309a3 5 0,68 ± 0,263a12 0,43 ± 0,113a2 0,79 ± 0,409a12 0,76 ± 0,211a2 0,56 ± 0,132a3 6 0,75 ± 0,187ab12 0,25 ± 0,029a12 1,06 ± 0,819b2 0,51 ± 0,340ab12 0,38 ± 0,139ab23 7 4,70 ± 0,670a3 4,45 ± 0,307a3 4,25 ± 0,338a3 4,30 ± 0,540a3 4,46 ± 0,058a4 Keterangan :

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Tabel 15. Viskositas Emulsi Santan Kelapa Tanpa Substitusi Minyak Kedelai

hari Gum Arabic 6% : Sucrose Ester 0,3%

1:0 0:1 1:1 0,5:0,5 0,75:0,75

1 4,50 ± 0,000a3 3,00 ± 0,000a3 6,00 ± 0,000b3 2,50 ± 0,000a3 4,00 ± 0,000a3 4 2,70 ± 0,000a2 2,50 ± 0,000a2 4,00 ± 0,000b2 2,00 ± 0,000a2 3,00 ± 0,000a2 7 1,80 ± 0,000a1 2,20 ± 0,000a1 2,50 ± 0,000b1 1,60 ± 0,000a1 2,00 ± 0,000a1 Keterangan :

Tabel 16. Perubahan pH Emulsi Santan Kelapa Tanpa Substitusi Minyak Kedelai

hari Gum Arabic 6% : Sucrose Ester 0,3%

1:0 0:1 1:1 0,5:0,5 0,75:0,75

1 6,37 ± 0,023b1 6,45 ± 0,006c1 6,42 ± 0,006d1 6,45 ± 0,012a1 6,46 ± 0,053c1 2 6,20 ± 0,006b2 6,16 ± 0,006c2 6,12 ± 0,017d2 6,17 ± 0,035a2 6,18 ± 0,038c2 3 6,09 ± 0,017b3 6,06 ± 0,035c3 6,04 ± 0,069d3 6,04 ± 0,040a3 6,05 ± 0,023c3 4 6,08 ± 0,006b4 6,03 ± 0,058c4 6,09 ± 0,017d4 6,04 ± 0,021a4 6,04 ± 0,035c4 5 5,92 ± 0,095b4 5,92 ± 0,045c4 6,07 ± 0,126d4 5,69 ± 0,075a4 5,76 ± 0,051c4 6 5,59 ± 0,096b5 5,87 ± 0,035c5 6,03 ± 0,044d5 5,35 ± 0,030a5 5,81 ± 0,010c5 7 5,45 ± 0,035b6 5,75 ± 0,031c6 6,02 ± 0,032d6 5,35 ± 0,010a6 5,77 ± 0,026c6 Keterangan :

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6 0,37 ± 0,012d6 0,30 ± 0,019b6 0,25 ± 0,007a6 0,32 ± 0,000c6 0,29 ± 0,004b6 7 0,38 ± 0,020d6 0,31 ± 0,025b6 0,26 ± 0,015a6 0,31 ± 0,012c6 0,31 ± 0,021b6 Keterangan :

Tabel 18. Kadar Protein Emulsi Santan Kelapa Tanpa Substitusi Minyak Kedelai

hari GA 6% : SE 0,3%

1:0 0:1 1:1 0,5:0,5 0,75:0,75

0 3,35 ± 0,003a 3,18 ± 0,001a 3,24 ± 0,001a 3,22 ± 0,001a 3,22 ± 0,002a 7 2,55 ± 0,002ab 2,65 ± 0,002ab 2,83 ± 0,002b 2,39 ± 0,001a 2,59 ± 0,000ab Keterangan :