Aspartam. 200 kali sukrosa) 147/180 = 0,82 g. 195/180 = 1,08 g. 220/180 = 1,22 g. β-karoten

(1)

7. L Lamp Formu Bubur Asam Gelati

Sukro

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

absorbansi

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

25

a ukrosa) a

0,74 g a

0,98 g a

1,1 g rtam tingkat artinya jenis

30

(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

absorbansi

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

± 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

Perpustakaan Unika

(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 Papaya leather sukrosa 23

^o

brix C Papaya leather aspartam 19

^o

brix D Papaya leather aspartam 21

^o

brix E Papaya leather aspartam 23

^o

brix F Papaya leather stevia 19

^o

brix G Papaya leather stevia 21

^o

brix H Papaya leather stevia 23

^o

brix I

Kode kombinasi urutan penyajian:

ABCDEFGHI = 1 DABCEFGHI = 4

BACDEFGHI = 2 EABCDFGHI = 5

CABDEFGHI= 3

(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) _ ___________________

_ ___________________

Terima kasih

(6)

KUISIONER UJI SENSORI PAPAYA LEATHER

Nama : Tanggal :

Produk : Papaya Leather Atribut : Tekstur (Hardness) Instruksi :

Berkumur-kumurlah dulu menggunakan air mineral sebelum menguji sampel.

Di hadapan Anda terdapat 9 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 (boleh ada yang double) _ ___________________

_ ___________________

Terima kasih

(7)

Worksheet Uji Rating Hedonik Rasa Manis

Identifikasi sampel Kode Papaya leather sukrosa 19

^o

brix A Papaya leather sukrosa 21

^o

brix B Papaya leather sukrosa 23

^o

brix C Papaya leather aspartam 19

^o

brix D Papaya leather aspartam 21

^o

brix E Papaya leather aspartam 23

^o

brix F Papaya leather stevia 19

^o

brix G Papaya leather stevia 21

^o

brix H Papaya leather stevia 23

^o

brix I

Kode kombinasi urutan penyajian:

FABCDEGHI = 1 IABCDEFGH = 4

GABCDEFHI = 2 IHGFEDCBA= 5

HABCDEFGI = 3

(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)

KUISIONER UJI SENSORI PAPAYA LEATHER

Nama : Tanggal :

Produk : Papaya Leather Atribut : Rasa (Manis) Instruksi :

Berkumur-kumurlah dulu menggunakan air mineral sebelum menguji sampel.

Di hadapan Anda terdapat 9 sampel 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 (boleh ada yang double) _ ___________________

_ ___________________

Terima kasih

(10)

Worksheet Uji Rating Hedonik After Taste

Identifikasi sampel Kode Papaya leather sukrosa 19

^o

brix A Papaya leather sukrosa 21

^o

brix B Papaya leather sukrosa 23

^o

brix C Papaya leather aspartam 19

^o

brix D Papaya leather aspartam 21

^o

brix E Papaya leather aspartam 23

^o

brix F Papaya leather stevia 19

^o

brix G Papaya leather stevia 21

^o

brix H Papaya leather stevia 23

^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

Sampel I 799 461 795 486 774

(12)

KUISIONER UJI SENSORI PAPAYA LEATHER

Nama : Tanggal :

Produk : Papaya Leather Atribut : After Taste Instruksi :

Berkumur-kumurlah dulu menggunakan air mineral sebelum menguji sampel.

Di hadapan Anda terdapat 9 sampel 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 (boleh ada yang double) _ ___________________

_ ___________________

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-Smirnov^a 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 Duncan^a

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

Means for groups in homogeneous subsets are displayed.

Uses Harmonic Mean Sample Size = 6,000.

a.

(14)

Uji Normalitas Warna a

Uji Anova 1 arah Warna a

,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 Duncan^a

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

a.

(15)

Uji Normalitas Warna b

Uji Anova 1 arah Warna b

,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 Duncan^a

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

a.

(16)

 Tekstur Uji Normalitas

Uji Anova 1 arah

,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 Duncan^a

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

,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 Duncan^a

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

a.

(18)

 Aw

Uji Normalitas

Uji Anova 1 arah

,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 Duncan^a

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

a.

(19)

 Β-karoten Uji Normalitas

Uji Anova 1 arah

,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 Duncan^a

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

a.

(20)

 % Glukosa Uji Normalitas

Uji Anova 1 arah

,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 Duncan^a

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 Statistics^a,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 Statistics^a

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

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)

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

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 1-5 (Sukrosa 19 brix – Aspartam 21 brix)

Kombinasi 1-6 (Sukrosa 19 brix – Aspartam 23 brix)

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

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

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)

Kombinasi 1-9 (Sukrosa 19 brix – Stevia 23 brix)

Kombinasi 2-4 (Sukrosa 21 brix – Aspartam 19 brix)

Kombinasi 2-5 (Sukrosa 21 brix – Aspartam 21 brix)

Kombinasi 2-6 (Sukrosa 21 brix – Aspartam 23 brix)

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

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)

Kombinasi 2-8 (Sukrosa 21 brix – Stevia 21 brix)

Kombinasi 2-9 (Sukrosa 21 brix – Stevia 23 brix)

Kombinasi 3-5 (Sukrosa 23 brix – Aspartam 21 brix)

Kombinasi 3-6 (Sukrosa 23 brix – Aspartam 23 brix)

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

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 3-8 (Sukrosa 23 brix – Stevia 21 brix)

Kombinasi 3-9 (Sukrosa 23 brix – Stevia 23 brix)

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

Kombinasi 4-7 (Aspartam 19 brix – Stevia 19 brix)

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

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)

Kombinasi 4-9 (Aspartam 19 brix – Stevia 23 brix)

Kombinasi 5-7 (Aspartam 21 brix – Stevia 19 brix)

Kombinasi 5-8 (Aspartam 21 brix – Stevia 21 brix)

Kombinasi 5-9 (Aspartam 21 brix – Stevia 23 brix)

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

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 6-9 (Aspartam 23 brix – Stevia 23 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

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