VA dua arah d an superscript

(1)

7.

L

Lamp

Formu

Bubur

Asam

Gelati

Sukro

Ketera



“J

ke

pe



Ta

Lamp

Persa

AMPIRAN

piran 1. Form

ulasi

papaya

r buah pepay

sitrat 0,3% d

n 2% dari 12

Sukrosa

osa 19

o

brix =

osa 21

o

brix =

osa 23

o

brix =

ngan:

Jenis pemanis

emanisannya

emanis stevia

anda (~) men

piran 2. Kur

amaan: y = 0

0 0,2 0,4 0,6 0,8 1 0 absorb ansi

N

mulasi Pem

a leather

:

ya = 1200 g

dari 1200 g

200 g = 24 g

= 147 g ~

= 195 g ~

= 220 g ~

s aspartam

180 kali suk

tingkat kema

unjukkan ada

rva Standar

0,0299x + 0,

5

Kur

mbuatan

Pap

= 3,6 g

g

As

(= 180 k

As

147/1

As

195/18

As

220/18

(= 180 kali

krosa; “jenis p

anisannya 200

anya kesetaraa

r

β

-karoten

0175

y = 10

rva stan

paya Leathe

spartam

kali sukrosa)

spartam

80 = 0,82 g

spartam

80 = 1,08 g

spartam

80 = 1,22 g

sukrosa)” art

pemanis stevi

0 kali sukrosa

an tingkat kem

0,0299x + 0,01 R² = 0,9952

15

ppm

ndar

β

-k

r

)

(=

~

tinya jenis pe

ia (= 200 kal

a.

manisan.

175 20

karoten

Stevia

= 200 kali su

Stevia

147/200 = 0

Stevia

195/200 = 0

Stevia

220/200 =

emanis aspar

li sukrosa)” a

(2)

Lamp

Persa

Lamp

dan T

Samp

A

B

C

D

E

F

G

H

I

Ketera



Se

ul



Be

be

ar



K

se

23

se

piran 3. Kur

maan: y =

piran 4. Kan

Tingkat Kem

pel

β

-karo

ngan:

emua nilai m

langan.

eda nyata ant

erbeda pada t

rah dengan me

Kode A = Suk

etara sukrosa

3

o

Brix, G = S

etara sukrosa 2

0 0,1 0,2 0,3 0,4 0,5 0,6 0,7 0,8 0 absorba n si

rva Standar

= 0,0064x + 0

ndungan

β

-manisan

oten (mg

β

-k

1,07

1,15

1,01

1,22

1,11

1,07

1,01

1,06

1,02

erupakan nila

tar perlakuan

tingkat keper

enggunakan D

krosa 19

o

Brix

19

o

Brix, E =

Stevia setara

23

o

Brix.

20

Kur

r % Glukosa

0,0373

-karoten pa

karoten/100g

± 0,20

± 0,17

± 0,11

± 0,20

± 0,22

± 0,12

± 0,11

ai mean ± sta

pada

papaya

rcayaan 95%

Duncan.

x, B = Sukro

= Aspartam se

sukrosa 19

o

B

y = 0,0 R²

40

rva stand

a

ada

Papaya

g bahan)

andart deviasi

a leather

diny

(p<0,05) ber

sa 21

o

Brix, C

etara sukrosa

Brix, H = Stev

0064x + 0,0373 ² = 0,9952

60

ppm

dar % G

Leather

de

i dari ANOV

atakan denga

rdasarkan uji

C = Sukrosa

21

o

Brix, F=

via setara suk

3

80

Glukosa

engan Berb

VA dua arah d

an

superscript

Post Hoc

AN

23

o

Brix, D

Aspartam set

krosa 21

o

Brix

100

a

bagai Jenis

dalam 6 kali

t

huruf yang

NOVA satu

= Aspartam

tara sukrosa

x, I = Stevia

120

(3)

Lampiran 5.

Worksheet

dan

Scoresheet

Uji

Rating

Hedonik

Worksheet

Uji

Rating

Hedonik Warna dan

Hardness

Identifikasi sampel

Kode

Papaya leather sukrosa 19

o

brix A

Papaya leather sukrosa 21

o

brix B

o

brix C

Papaya leather aspartam 19

o

brix D

o

brix E

o

brix F

Papaya leather stevia 19

o

brix

G

o

brix

H

o

brix

I

Kode kombinasi urutan penyajian:

ABCDEFGHI = 1

DABCEFGHI = 4

BACDEFGHI = 2

EABCDFGHI = 5

(4)

Penyajian:

Booth

Panelis Kode

sampel

urutan penyajian

I

# 1, 6, 11, 16, 21, 26

975

257

723

448

539

661

394

882

116

1 6 11 16 21 26

II

# 2, 7, 12, 17, 22, 27

752

973

395

524

881

469

647

216

138

2 7 12 17 22 27

III

# 3, 8, 13, 18, 23, 28

174

235

667

951

529

312

493

786

848

3 8 13 18 23 28

IV

# 4, 9, 14, 19, 24, 29

982

811

227

453

664

748

599

376

135

4 9 14 19 24 29

V

# 5, 10, 15, 20, 25, 30

555

226

488

732

999

671

317

864

143

5 10 15 20 25 30

Rekap kode sampel:

Sampel

A

975 973 235 811 226

Sampel

B

257 752 667 227 488

Sampel

C

723 395 174 453 732

Sampel

D

448 524 951 982 999

Sampel

E

539 881 529 664 555

Sampel

F

661 469 312 748 671

Sampel

G

394 647 493 599 317

Sampel

H

882 216 786 376 864

Sampel

I

116 138 848 135 143

(5)

KUISIONER UJI SENSORI

PAPAYA LEATHER

Nama

:

Tanggal :

Produk

:

Papaya Leather

Atribut

: Warna

Instruksi :

Di hadapan Anda terdapat 9 sampel

papaya leather

. Amati sampel secara berurutan dari

kiri ke kanan. Setelah mengamati semua sampel, urutkan sampel dari yang paling anda

sukai ( = 5 ); suka ( = 4 ); netral ( = 3 ); tidak suka ( = 2 ) hingga sampel yang paling

tidak disukai ( = 1 ), dari segi warna sampel tersebut.

Kode Sampel

Rating

(boleh ada yang double)

___________

_____________________________

___________

_____________________________

___________

_____________________________

___________

_____________________________

___________

_____________________________

___________

_____________________________

___________

_____________________________

___________

_____________________________

___________

_____________________________

(6)

PAPAYA LEATHER

Nama

:

Tanggal :

Produk

:

Papaya Leather

Atribut

: Tekstur (

Hardness

)

Instruksi :

Berkumur-kumurlah dulu menggunakan air mineral sebelum menguji sampel.

papaya leather

. Sampel secara berurutan dari kiri

ke kanan masing-masing digigit menggunakan gigi geraham sampai terputus. Setelah

menggigit, sampel dikeluarkan dari mulut. Anda tidak diperbolehkan untuk menggigit

sampel secara berulang. Urutkan sampel dari yang paling anda sukai ( = 5 ); suka ( = 4

); netral ( = 3 ); tidak suka ( = 2 ) hingga sampel yang paling tidak disukai ( = 1 ), dari

segi tekstur (

hardness

) sampel tersebut.

Kode Sampel

Rating

___________

_____________________________

___________

_____________________________

___________

_____________________________

___________

_____________________________

___________

_____________________________

___________

_____________________________

___________

_____________________________

___________

_____________________________

___________

_____________________________

Terima kasih

(7)

Worksheet

Uji

Rating

Hedonik Rasa Manis

Identifikasi sampel

Kode

o

brix A

o

brix B

o

brix C

o

brix D

o

brix E

o

brix F

o

brix

G

o

brix

H

o

brix

I

Kode kombinasi urutan penyajian:

FABCDEGHI = 1

IABCDEFGH = 4

GABCDEFHI = 2

IHGFEDCBA= 5

(8)

Penyajian:

Booth

Panelis Kode

sampel

I

# 1, 6, 11, 16, 21, 26

777

382

198

866

434

629

255

941

513

1 6 11 16 21 26

II

# 2, 7, 12, 17, 22, 27

416

741

979

583

695

168

354

837

222

2 7 12 17 22 27

III

# 3, 8, 13, 18, 23, 28

328

957

176

833

415

669

782

241

594

3 8 13 18 23 28

IV

# 4, 9, 14, 19, 24, 29

857

171

948

214

536

725

683

362

499

4 9 14 19 24 29

V

# 5, 10, 15, 20, 25, 30

889

278

313

921

756

195

564

637

442

5 10 15 20 25 30

Rekap kode sampel:

Sampel

A

382 741 957 171 442

Sampel

B

198 979 176 948 637

Sampel

C

866 583 833 214 564

Sampel

D

434 695 415 536 195

Sampel

E

629 168 669 725 756

Sampel

F

777 354 782 683 921

Sampel

G

255 416 241 362 313

Sampel

H

941 837 328 499 278

Sampel

I

513 222 594 857 889

(9)

PAPAYA LEATHER

Nama

:

Tanggal :

Produk

:

Papaya Leather

Atribut

: Rasa (Manis)

Instruksi :

papaya leather

. Cicipi sampel secara berurutan dari

kiri ke kanan, rasakan rasa manis masing-masing sampel. Setelah mencicipi rasa manis

semua sampel, Anda boleh mengulang sesering yang Anda perlukan. Urutkan sampel

dari yang paling anda sukai ( = 5 ); suka ( = 4 ); netral ( = 3 ); tidak suka ( = 2 ) hingga

sampel yang paling tidak disukai ( = 1 ), dari segi rasa manis sampel tersebut.

Kode Sampel

Rating

___________

_____________________________

___________

_____________________________

___________

_____________________________

___________

_____________________________

___________

_____________________________

___________

_____________________________

___________

_____________________________

___________

_____________________________

___________

_____________________________

(10)

Worksheet

Uji

Rating

Hedonik

After Taste

Identifikasi sampel

Kode

o

brix A

o

brix B

o

brix C

o

brix D

o

brix E

o

brix F

o

brix

G

o

brix

H

o

brix

I

Kode kombinasi urutan penyajian:

HIGFEDCBA= 1

EFGHIDCBA = 4

GHIFEDCBA= 2

DEFGHICBA = 5

FGHIEDCBA= 3

(11)

Penyajian:

Booth

Panelis Kode

sampel

I

# 1, 6, 11, 16, 21, 26

334

799

657

862

976

445

228

581

113

1 6 11 16 21 26

II

# 2, 7, 12, 17, 22, 27

246

139

461

572

688

793

824

355

917

2 7 12 17 22 27

III

# 3, 8, 13, 18, 23, 28

314

582

821

795

159

237

946

478

663

3 8 13 18 23 28

IV

# 4, 9, 14, 19, 24, 29

714

128

277

963

486

855

549

691

332

4 9 14 19 24 29

V

# 5, 10, 15, 20, 25, 30

152

397

841

223

585

774

919

636

468

5 10 15 20 25 30

Rekap kode sampel:

Sampel

A

113 917 663 332 468

Sampel

B

581 355 478 691 636

Sampel

C

228 824 946 549 919

Sampel

D

445 793 237 855 152

Sampel

E

976 688 159 714 397

Sampel

F

862 572 314 128 841

Sampel

G

657 246 582 277 223

Sampel

H

334 139 821 963 585

(12)

PAPAYA LEATHER

Nama

:

Tanggal :

Produk

:

Papaya Leather

Atribut

:

After Taste

Instruksi :

papaya leather

. Cicipi sampel secara berurutan dari

kiri ke kanan. Setelah mencicipi, rasakan rasa yang tertinggal di dalam mulut (

after

taste

). Anda boleh mengulang sesering yang Anda perlukan. Urutkan sampel dari yang

paling anda sukai ( = 5 ); suka ( = 4 ); netral ( = 3 ); tidak suka ( = 2 ) hingga sampel

yang paling tidak disukai ( = 1 ) dari segi

after taste

sampel tersebut.

Kode Sampel

Rating

___________

_____________________________

___________

_____________________________

___________

_____________________________

___________

_____________________________

___________

_____________________________

___________

_____________________________

___________

_____________________________

___________

_____________________________

___________

_____________________________

Terima kasih

(13)

Lampiran 6. Hasil Analisa Fisikokimiawi SPSS



Warna

Uji Normalitas

Warna L

Uji Anova 1 arah

Warna L

Tests of Normality

,167 6 ,200* ,981 6 ,956

,144 6 ,200* ,990 6 ,988

,217 6 ,200* ,918 6 ,494

,149 6 ,200* ,982 6 ,962

,151 6 ,200* ,983 6 ,967

,228 6 ,200* ,908 6 ,423

,231 6 ,200* ,912 6 ,452

,147 6 ,200* ,978 6 ,944

,199 6 ,200* ,955 6 ,781

Gulabrix sukrosa 19 brix sukrosa 21 brix sukrosa 23 brix aspartam 19 brix aspartam 21 brix aspartam 23 brix stevia 19 brix stevia 21 brix stevia 23 brix Lightness

Statistic df Sig. Statistic df Sig.

Kolmogorov-Smirnova Shapiro-Wilk

This is a lower bound of the true significance. *.

Lilliefors Significance Correction a.

ANOVA

Lightness

975,044 8 121,881 417,029 ,000

13,152 45 ,292

988,196 53

Between Groups Within Groups Total

Sum of

Squares df Mean Square F Sig.

Lightness

Duncana

6 49,2400

6 50,3100

6 50,3600

6 52,6950

6 53,5167

6 56,4933

6 56,5583

6 58,8617

6 62,7883

1,000 ,873 1,000 1,000 ,836 1,000 1,000

Gulabrix sukrosa 23 brix sukrosa 21 brix stevia 23 brix sukrosa 19 brix stevia 21 brix aspartam 23 brix stevia 19 brix aspartam 21 brix aspartam 19 brix Sig.

N 1 2 3 4 5 6 7

Subset for alpha = .05

(14)

Uji Normalitas

Warna a

Uji Anova 1 arah

Warna a

Tests of Normality

,192 6 ,200* ,929 6 ,571

,172 6 ,200* ,978 6 ,940

,147 6 ,200* ,977 6 ,934

,146 6 ,200* ,965 6 ,858

,160 6 ,200* ,961 6 ,831

,142 6 ,200* ,984 6 ,971

,146 6 ,200* ,991 6 ,992

,146 6 ,200* ,981 6 ,954

Gulabrix sukrosa 19 brix sukrosa 21 brix sukrosa 23 brix aspartam 19 brix aspartam 21 brix aspartam 23 brix stevia 19 brix stevia 21 brix stevia 23 brix a

ANOVA

a

347,690 8 43,461 1544,832 ,000

1,266 45 ,028

348,956 53

Sum of

a

Duncana

6 17,6817

6 18,7317

6 20,3017

6 23,2383

6 23,3050

6 24,2700

6 24,2717

6 25,3383

1,000 1,000 1,000 ,522 ,986 1,000

Gulabrix aspartam 19 brix aspartam 21 brix aspartam 23 brix stevia 23 brix sukrosa 21 brix sukrosa 23 brix sukrosa 19 brix stevia 21 brix stevia 19 brix Sig.

N 1 2 3 4 5 6

Means for groups in homogeneous subsets are displayed. Uses Harmonic Mean Sample Size = 6,000. a.

(15)

Uji Normalitas

Warna b

Uji Anova 1 arah

Warna b

Tests of Normality

,160 6 ,200* ,935 6 ,617

,228 6 ,200* ,921 6 ,515

,195 6 ,200* ,953 6 ,761

,155 6 ,200* ,975 6 ,925

,210 6 ,200* ,969 6 ,885

,235 6 ,200* ,939 6 ,648

,169 6 ,200* ,961 6 ,829

,159 6 ,200* ,948 6 ,726

,138 6 ,200* ,980 6 ,954

Gulabrix sukrosa 19 brix sukrosa 21 brix sukrosa 23 brix aspartam 19 brix aspartam 21 brix aspartam 23 brix stevia 19 brix stevia 21 brix stevia 23 brix b

ANOVA

b

1979,546 8 247,443 12355,004 ,000

,901 45 ,020

1980,447 53

Sum of

b

Duncana

6 15,7767

6 18,3717

6 18,8233

6 19,7100

6 20,3133

6 21,7933

6 23,2850

6 28,7067

6 36,7150

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

Gulabrix sukrosa 23 br stevia 23 brix sukrosa 21 br stevia 21 brix sukrosa 19 br stevia 19 brix aspartam 23 b aspartam 21 b aspartam 19 b Sig.

N 1 2 3 4 5 6 7 8 9

Means for groups in homogeneous subsets are displayed. Uses Harmonic Mean Sample Size = 6,000.

(16)



Tekstur

Uji Normalitas

Uji Anova 1 arah

Tests of Normality

,246 6 ,200* ,899 6 ,370

,165 6 ,200* ,951 6 ,752

,190 6 ,200* ,974 6 ,915

,175 6 ,200* ,969 6 ,887

,175 6 ,200* ,927 6 ,560

,173 6 ,200* ,981 6 ,955

,226 6 ,200* ,910 6 ,436

,167 6 ,200* ,978 6 ,943

,182 6 ,200* ,977 6 ,934

gulabrix sukrosa 19 brix sukrosa 21 brix sukrosa 23 brix aspartam 19 brix aspartam 21 brix aspartam 23 brix stevia 19 brix stevia 21 brix stevia 23 brix H

ANOVA

H

2E+008 8 22005777,80 1100,026 ,000

900215,3 45 20004,784

2E+008 53

Sum of

H

Duncana

6 687,8333

6 251,1167

6 286,4500

6 84,9167

6 837,4833

6 348,0500

6 836,5833

6 354,5667

6 467,7667

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

gulabrix sukrosa 19 bri sukrosa 21 bri sukrosa 23 bri aspartam 19 b aspartam 21 b aspartam 23 b stevia 19 brix stevia 21 brix stevia 23 brix Sig.

N 1 2 3 4 5 6 7 8 9

a.

(17)



Kadar Air

Uji Normalitas

Uji Anova 1 arah

Tests of Normality

,247 6 ,200* ,913 6 ,454

,248 6 ,200* ,846 6 ,145

,197 6 ,200* ,926 6 ,549

,183 6 ,200* ,927 6 ,560

,259 6 ,200* ,853 6 ,165

,235 6 ,200* ,873 6 ,237

,206 6 ,200* ,939 6 ,648

,277 6 ,166 ,863 6 ,198

,265 6 ,200* ,847 6 ,148

gulabrix sukrosa 19 brix sukrosa 21 brix sukrosa 23 brix aspartam 19 brix aspartam 21 brix aspartam 23 brix stevia 19 brix stevia 21 brix stevia 23 brix air_rumussinrms

ANOVA

air_rumussinrms

2,702 8 ,338 ,710 ,681

21,408 45 ,476

24,109 53

Sum of

air_rumussinrms

Duncana

6 -,2506

6 -,1386

6 -,0188

6 ,0917

6 ,1306

6 ,2078

6 ,3435

6 ,4086

6 ,4137

,164 gulabrix

aspartam 21 brix sukrosa 23 brix stevia 19 brix aspartam 23 brix sukrosa 21 brix sukrosa 19 brix stevia 21 brix stevia 23 brix aspartam 19 brix Sig.

N 1

Subset for alpha

= .05

(18)



Aw

Uji Normalitas

Uji Anova 1 arah

Tests of Normality

,168 6 ,200* ,934 6 ,608

,242 6 ,200* ,919 6 ,498

,272 6 ,188 ,841 6 ,133

,173 6 ,200* ,920 6 ,504

,299 6 ,099 ,812 6 ,075

,214 6 ,200* ,870 6 ,225

,286 6 ,136 ,830 6 ,106

,219 6 ,200* ,871 6 ,230

,307 6 ,080 ,862 6 ,194

gulabrix sukrosa 19 brix sukrosa 21 brix sukrosa 23 brix aspartam 19 brix aspartam 21 brix aspartam 23 brix stevia 19 brix stevia 21 brix stevia 23 brix aw

ANOVA

aw

,033 8 ,004 2,394 ,030

,077 45 ,002

,110 53

Sum of

aw

Duncana

6 ,4747

6 ,5102 ,5102

6 ,5115 ,5115

6 ,5153 ,5153

6 ,5203 ,5203 ,5203

6 ,5298 ,5298

6 ,5368 ,5368

6 ,5422 ,5422

6 ,5698

,095 ,257 ,070

gulabrix stevia 21 brix stevia 23 brix sukrosa 23 brix stevia 19 brix aspartam 23 brix aspartam 21 brix aspartam 19 brix sukrosa 21 brix sukrosa 19 brix Sig.

N 1 2 3

Means for groups in homogeneous subsets are displayed. Uses Harmonic Mean Sample Size = 6,000. a.

(19)



Β

-karoten

Uji Normalitas

Uji Anova 1 arah

Tests of Normality

,286 6 ,137 ,840 6 ,130

,222 6 ,200* ,953 6 ,765

,179 6 ,200* ,936 6 ,624

,206 6 ,200* ,944 6 ,693

,223 6 ,200* ,909 6 ,429

,172 6 ,200* ,967 6 ,873

,224 6 ,200* ,908 6 ,426

,222 6 ,200* ,858 6 ,181

,171 6 ,200* ,972 6 ,908

gulabrix sukrosa 19 brix sukrosa 21 brix sukrosa 23 brix aspartam 19 brix aspartam 21 brix aspartam 23 brix stevia 19 brix stevia 21 brix stevia 23 brix karoten

ANOVA

karoten

,234 8 ,029 1,188 ,327

1,107 45 ,025

1,341 53

Sum of

karoten

Duncana

6 1,0067

6 1,0123

6 1,0223

6 1,0591

6 1,0647

6 1,0658

6 1,1137

6 1,1494

6 1,2174

,052 gulabrix

sukrosa 23 brix stevia 19 brix stevia 23 brix stevia 21 brix sukrosa 19 brix aspartam 23 brix aspartam 21 brix sukrosa 21 brix aspartam 19 brix Sig.

N 1

Subset for alpha

= .05

(20)



% Glukosa

Uji Normalitas

Uji Anova 1 arah

Tests of Normality

,255 6 ,200* ,869 6 ,221

,184 6 ,200* ,966 6 ,862

,178 6 ,200* ,955 6 ,780

,203 6 ,200* ,968 6 ,877

,234 6 ,200* ,887 6 ,302

,217 6 ,200* ,956 6 ,790

,186 6 ,200* ,975 6 ,924

,147 6 ,200* ,991 6 ,990

,152 6 ,200* ,970 6 ,893

gulabrix sukrosa 19 brix sukrosa 21 brix sukrosa 23 brix aspartam 19 brix aspartam 21 brix aspartam 23 brix stevia 19 brix stevia 21 brix stevia 23 brix TTGULA

ANOVA

TTGULA

18317,043 8 2289,630 723,476 ,000

142,414 45 3,165

18459,457 53

Sum of

TTGULA

Duncana

6 36,9219

6 42,5990

6 45,7760

6 76,0807

6 77,0052

6 80,3229

6 80,6927

6 82,9349

6 84,3880

1,000 1,000 1,000 ,373 ,721 ,164

gulabrix

aspartam 19 brix aspartam 21 brix aspartam 23 brix stevia 19 brix sukrosa 19 brix sukrosa 21 brix stevia 21 brix sukrosa 23 brix stevia 23 brix Sig.

N 1 2 3 4 5 6

a.

(21)

Lampiran 7. Hasil Analisa Sensori SPSS



Uji Kruskal Wallis



Uji

Mann-Whitney

Kombinasi 1-2 (Sukrosa 19 brix- Sukrosa 21 brix)

Kombinasi 2-3 (Sukrosa 21 brix- Sukrosa 23 brix)

Kombinasi 3-4 (Sukrosa 23 brix- Aspartam 19 brix)

Test Statisticsa,b

17,049 70,299 74,895 79,706

8 8 8 8

,030 ,000 ,000 ,000

Chi-Square df

Asymp. Sig.

Warna Tekstur Rasamanis Aftertaste

Kruskal Wallis Test a.

Grouping Variable: Perlakuan b.

Test Statisticsa

417,000 325,500 438,500 381,000

882,000 790,500 903,500 846,000

-,507 -1,904 -,181 -1,068

,612 ,057 ,856 ,285

Mann-Whitney U Wilcoxon W Z

Asymp. Sig. (2-tailed)

Grouping Variable: Perlakuan a.

350,500 306,500 417,000 346,500

815,500 771,500 882,000 811,500

-1,517 -2,199 -,514 -1,627

,129 ,028 ,607 ,104

Test Statisticsa

445,500 125,500 135,000 113,500

910,500 590,500 600,000 578,500

-,069 -4,906 -4,765 -5,145

,945 ,000 ,000 ,000

(22)

Kombinasi 4-5 (Aspartam 19 brix - Aspartam 21 brix)

Kombinasi 5-6 (Aspartam 21 brix - Aspartam 23 brix)

Kombinasi 6-7 (Aspartam 23 brix – Stevia 19 brix)

Kombinasi 7-8 (Stevia 19 brix – Stevia 21 brix)

Kombinasi 8-9 (Stevia 21 brix – Stevia 23brix)

Test Statisticsa

360,000 423,000 395,000 445,500

825,000 888,000 860,000 910,500

-1,391 -,419 -,852 -,071

,164 ,675 ,394 ,943

430,000 352,500 353,000 368,000

895,000 817,500 818,000 833,000

-,309 -1,501 -1,482 -1,254

,757 ,133 ,138 ,210

314,500 340,500 364,000 291,000

779,500 805,500 829,000 756,000

-2,071 -1,678 -1,308 -2,418

,038 ,093 ,191 ,016

Test Statisticsa

436,000 416,000 388,500 434,500

901,000 881,000 853,500 899,500

-,213 -,534 -,941 -,239

,831 ,593 ,347 ,811

374,500 426,000 410,000 440,000

839,500 891,000 875,000 905,000

-1,143 -,378 -,622 -,154

,253 ,705 ,534 ,878

(23)

Kombinasi 1-3 (Sukrosa 19 brix – Sukrosa 23 brix)

Kombinasi 1-4 (Sukrosa 19 brix – Aspartam 19 brix)

Kombinasi 1-7 (Sukrosa 19 brix – Stevia 19 brix)

Test Statisticsa

376,000 215,000 407,500 270,000

841,000 680,000 872,500 735,000

-1,128 -3,569 -,660 -2,813

,259 ,000 ,509 ,005

381,000 271,500 123,000 245,000

846,000 736,500 588,000 710,000

-1,061 -2,723 -4,971 -3,136

,289 ,006 ,000 ,002

429,500 274,500 230,500 240,000

894,500 739,500 695,500 705,000

-,317 -2,690 -3,322 -3,212

,751 ,007 ,001 ,001

Test Statisticsa

411,500 370,500 283,000 342,000

876,500 835,500 748,000 807,000

-,592 -1,219 -2,557 -1,654

,554 ,223 ,011 ,098

348,000 271,500 228,000 181,500

813,000 736,500 693,000 646,500

-1,562 -2,723 -3,372 -4,082

,118 ,006 ,001 ,000

(24)

Kombinasi 1-8 (Sukrosa 19 brix – Stevia 21 brix)

Test Statisticsa

364,500 229,000 146,500 211,500

829,500 694,000 611,500 676,500

-1,297 -3,376 -4,610 -3,609

,195 ,001 ,000 ,000

296,500 261,000 130,500 193,000

761,500 726,000 595,500 658,000

-2,324 -2,880 -4,837 -3,900

,020 ,004 ,000 ,000

349,500 191,500 108,000 199,000

814,500 656,500 573,000 664,000

-1,545 -3,918 -5,201 -3,845

,122 ,000 ,000 ,000

Test Statisticsa

435,000 190,500 218,000 193,500

900,000 655,500 683,000 658,500

-,232 -3,936 -3,515 -3,911

,817 ,000 ,000 ,000

445,000 256,500 270,000 289,500

910,000 721,500 735,000 754,500

-,077 -2,949 -2,758 -2,444

,939 ,003 ,006 ,015

(25)

Kombinasi 2-7 (Sukrosa 21 brix – Stevia 19 brix)

Test Statisticsa

323,500 191,500 214,500 150,000

788,500 656,500 679,500 615,000

-1,933 -3,918 -3,582 -4,533

,053 ,000 ,000 ,000

343,500 159,500 132,000 180,000

808,500 624,500 597,000 645,000

-1,620 -4,402 -4,830 -4,092

,105 ,000 ,000 ,000

274,000 188,000 116,000 161,000

739,000 653,000 581,000 626,000

-2,665 -3,968 -5,064 -4,363

,008 ,000 ,000 ,000

Test Statisticsa

353,500 128,500 230,500 105,500

818,500 593,500 695,500 570,500

-1,476 -4,878 -3,325 -5,247

,140 ,000 ,001 ,000

343,000 160,500 273,000 196,500

808,000 625,500 738,000 661,500

-1,632 -4,380 -2,692 -3,882

,103 ,000 ,007 ,000

(26)

Kombinasi 3-7 (Sukrosa 23 brix – Stevia 19 brix)

Kombinasi 4-6 (Aspartam 19 brix – Aspartam 23 brix)

Test Statisticsa

434,500 125,500 222,000 82,500

899,500 590,500 687,000 547,500

-,237 -4,906 -3,449 -5,572

,813 ,000 ,001 ,000

428,000 107,000 154,500 110,500

893,000 572,000 619,500 575,500

-,334 -5,196 -4,465 -5,155

,738 ,000 ,000 ,000

353,500 124,000 140,500 91,500

818,500 589,000 605,500 556,500

-1,459 -4,938 -4,680 -5,429

,145 ,000 ,000 ,000

Test Statisticsa

343,500 340,500 274,000 372,500

808,500 805,500 739,000 837,500

-1,637 -1,678 -2,711 -1,190

,102 ,093 ,007 ,234

423,000 450,000 378,000 326,000

888,000 915,000 843,000 791,000

-,414 ,000 -1,107 -1,925

,679 1,000 ,268 ,054

(27)

Kombinasi 4-8 (Aspartam 19 brix – Stevia 21 brix)

Test Statisticsa

429,000 416,000 441,000 364,000

894,000 881,000 906,000 829,000

-,319 -,534 -,140 -1,337

,750 ,593 ,889 ,181

354,000 441,500 415,000 340,000

819,000 906,500 880,000 805,000

-1,457 -,133 -,549 -1,700

,145 ,894 ,583 ,089

321,000 423,000 443,500 333,500

786,000 888,000 908,500 798,500

-1,983 -,419 -,099 -1,802

,047 ,675 ,921 ,072

Test Statisticsa

344,500 383,000 403,000 368,500

809,500 848,000 868,000 833,500

-1,602 -1,049 -,723 -1,258

,109 ,294 ,469 ,208

279,000 409,500 367,000 346,500

744,000 874,500 832,000 811,500

-2,595 -,632 -1,292 -1,593

,009 ,528 ,196 ,111

(28)

Kombinasi 6-8 (Aspartam 23 brix – Stevia 21 brix)

Kombinasi 7-9 (Stevia 19 brix – Stevia 23 brix)

Lampiran 8. Konversi Diagram Jaring Fisik, Kimia dan Sensori

Papaya Leather

L a b

Hardness

Kadar air

Aw

Warna Tekstur

Rasa

Manis

After

Taste

A

4,66 4,18 4,36 3,49

4,70

4,21

3,53 3,57 3,77 3,57

B

4,45 4,31 4,04 4,02

4,80

4,44

3,67

3,83

3,83 3,83

C

4,36 4,35 3,39 5,00

4,83

4,71

3,20 4,30 3,87 4,30

D

4,50 4,35 3,17 4,27

4,74

4,44

3,20

2,70

2,27 2,70

E

4,79 4,62 4,06 3,87

4,84

4,53

3,63 2,67 2,67 2,67

F

5,00 5,00 5,00 3,60

4,90

4,62

3,70 3,03 3,07 3,03

G

4,90 4,01 4,68 3,37

4,75

4,62

3,13 2,27 2,67 2,27

H

4,73 4,18 4,23 3,16

4,86

5,00

3,10 2,37 2,33 2,37

I

4,46 4,37 3,94 2,79

5,00

4,71

2,70 2,30 2,20 2,30

Keterangan:



Nilai 5 diperoleh dari perlakuan

papaya leather

yang terbaik untuk masing-masing

parameter

Test Statisticsa

336,000 298,500 291,000 316,000

801,000 763,500 756,000 781,000

-1,732 -2,331 -2,438 -2,036

,083 ,020 ,015 ,042

268,000 330,000 255,000 300,500

733,000 795,000 720,000 765,500

-2,755 -1,841 -2,996 -2,268

,006 ,066 ,003 ,023

361,000 441,500 356,500 446,000

826,000 906,500 821,500 911,000

-1,349 -,133 -1,440 -,062

,177 ,894 ,150 ,951