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appendix 1.Sensory Hedonic Ranking Test Uji ranking

Sample code

A : 457,678.892,831 B : 890,975,123,451 C : 781,654,764,921 Jenis sampel : roti

Identifikasi sampel Kode

Bread Premix 21oC A Bread Premix 27oC B Bread Premix 37oC C

Kode kombinasi urutan penyajian:

ABC = 1 ACB = 2 CAB = 3 BCA = 4

Penyajian

Booth Panelis Kode sampel urutan penyajian

I # 1 457 890 781 1

II # 2 678 654 975 2

III # 3 764 892 123 3

IV # 4 451 921 831 4

Rekap kode sampel:

Sampel A 457 678 892 831

Sampel B 890 975 123 451

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Worksheet

Nama : tanggal:

Produk :

Atribut :Pori-pori

UJI RANKING

Dihadapan anda terdapat 3 sampel roti. Perhatikan sampel secara berurutan dari kiri kekanan perhatikan pori- pori pada roti, anda boleh mengulang sesering yang anda perlukan. Urutkan sampel dari yang pori-porinya renggang dan tidak rapat (=3) sampai yang paling rapat (=1). Kode sampel ranking (tidak boleh ada yang sama)

--- --- --- --- --- ---

Nama : tanggal:

Produk :

Atribut :tekstur(hardness)

UJI RANKING

Dihadapan anda terdapat 3 sampel roti. Perhatikan sampel secara berurutan dari kiri kekanan, tentukan kekerasan dari masing-masing sampel dengan cara menggigit dengan gigi geraham. Setelah mencicipi semua sampel, anda boleh mengulang sesering yang anda perlukan. Urutkan sampel dari yang paling keras (=3) sampai yang paling tidak keras(=1).

Kode sampel ranking (tidak boleh ada yang sama)

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Nama : tanggal: Produk :

Atribut :tekstur(springiness)

UJI RANKING

Dihadapan anda terdapat 3 sampel roti. Perhatikan sampel secara berurutan dari kiri kekanan, tentukan kekenyalan dari masing-masing sampel dengan cara menggigit dengan gigi geraham kemudian rasakan apakah roti dapat kembali seperti semula. Setelah mencicipi semua sampel, anda boleh mengulang sesering yang anda perlukan. Urutkan sampel dari yang paling tidak kenyal (=3) sampai yang paling kenyal(=1).

--- --- --- --- --- ---

Nama : tanggal:

Produk : Atribut :overall

UJI RANKING

Dihadapan anda terdapat 3 sampel roti. Perhatikan sampel secara berurutan dari kiri kekanan, rasakan masing-masing,anda boleh mengulang sesering yang anda perlukan. Setelah mencicipi semua sampel urutkan sampel dari yang paling tidak anda sukai(=3) sampai yang paling anda sukai(=1).

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Nama : tanggal: Produk :

Atribut :Rasa (ketengikan)

UJI RANKING

Dihadapan anda terdapat 3 sampel roti. Perhatikan sampel secara berurutan dari kiri kekanan, rasakan masing-masing,anda boleh mengulang sesering yang anda perlukan. Setelah mencicipi semua sampel urutkan sampel dari yang paling tengik (=3) sampai yang paling tidak tengik(=1). Kode sampel ranking (tidak boleh ada yang sama)

--- --- --- --- --- ---

Nama : tanggal:

Produk :

Atribut :Aroma (ketengikan)

UJI RANKING

Dihadapan anda terdapat 3 sampel roti. Perhatikan sampel secara berurutan dari kiri kekanan, ciumlah masing-masing,anda boleh mengulang sesering yang anda perlukan. Setelah mencicipi semua sampel urutkan sampel dari yang paling tengik (=3) sampai yang paling tidak tengik(=1). Kode sampel ranking (tidak boleh ada yang sama)

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appendix 2. Post hoc Duncan tba bread premix based on temperature

appendix 3. Post hoc Duncan tba bread premix based on storage time

hari_14

Duncan

suhu N

Subset for alpha = 0.05

1 2

21 ₃ _.0603

27 ₃ _.0683

37 ₃ _.1193

Sig. .253 1.000

Means for groups in homogeneous subsets are displayed.

hari_0

Duncan

suhu N

1

21 3 .0597

27 3 .0597

37 3 .0597

Sig. 1.000

Means for groups in homogeneous

subsets are displayed.

suhu_37

Duncan

hari N

1 2 3 4 5 6

0 3 .0597

7 3 .0797

35 3 .1007

28 3 .1163 .1163

42 3 .1177 .1177

14 3 .1193

21 3 .1260 .1260

56 3 .1383

.1383

49 3 .1420

.1420

70 3 .1487

63 3 .1547

Sig. 1.000 1.000 .056 .283 .071

.074 Means for groups in homogeneous subsets are displayed.

suhu_27

Duncan

hari N

1

0 3 .0597

56 3 .0657

14 3 .0683

28 3 .0707

42 3 .0770

70 3 .0813

84 3 .0980

Sig. .062

suhu_21

Duncan

hari N

1

42 3 .0587

0 3 .0597

14 3 .0603

28 3 .0613

56 3 .0637

70 3 .0683

84 3 .0730

Sig. .082

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appendix 4. Post hoc Duncan tba bread based on temperature suhu_21

Duncan

hari N

1

28 3 .0672

42 3 .0686

0 3 .0772

70 3 .0775

56 3 .0828

14 3 .0839

84 3 .0916

Sig. .077

hari_70

Duncan

suhu N

1 2

21 3 .0683

27 3 .0813

37 3 .1487

Sig. _.174 _1.000

hari_56

Duncan

suhu N

Subset for alpha = 0.05 1 2

21 3 .0637

27 3 .0657

37 3 .1383

Sig. .935 _1.000 Means for groups in homogeneous subsets are displayed.

hari_42

Duncan

suhu N

1 2

21 3 .0587

27 3 .0770

37 3 .1177

Sig. .214 1.000

hari_28

Duncan

suhu N

Su bset for alpha = 0.05

1 2

21 3 .0613

27 3 .0707

37 3 .1163

Sig. .292 1.000

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appendix 5. Post hoc Duncan tba bread based on storage time

hari_14

Duncan

suhu N

1 2

21 3 .0839

27 3 .0846

37 3 .1218

Sig. .958 1.000 Means for groups in homogeneous subsets are displayed.

hari_0

Duncan

suhu N

1 21 ₃ _.0772 27 ₃ _.0772 37 ₃ _.0772

Sig. 1.000

suhu_37

Duncan

hari N

1 2 3 4 5 6

0 3 .0772

7 3 .1077

14 3 .1218 .1218

28 3 .1239 .1239

35 3 .1275 .1275

21 3 .1282 .1282

42 3 .1380

49 3 .1622

56 3 .1812 .1812

63 3 .1882

70 3 .2504

Sig. 1.000 .062 .135 .056 .468 1.000

suhu_27

Duncan

hari N

1 2 3

0 3 .0772

42 3 .0778

14 3 .0846 .0846

56 3 .0886 .0886

28 3 .0937 .0937 .0937

70 3 .1015 .1015

84 3 .1123

Sig. .130 .115 .077

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hari_70

Duncan

suhu N

1 2

21 3 .0775

27 3 .1015

37 3 .2504

Sig. .068 1.000

hari_56

Duncan

suhu N

Subset for alpha = 0.05 1 2

21 3 .0828

27 3 .0886

37 3 .1812

Sig. .458 _1.000 Means for groups in homogeneous subsets are displayed.

hari_42

Duncan

suhu N

1 2

21 3 .0686

27 3 .0778

37 3 .1380

Sig. .231 1.000

hari_28

Duncan

suhu N

Subset for alpha = 0.05 1 2 ₃ 21 3 .0672 27 3 .0937

37 3 .1239

Sig. 1.000 1.000 _1.000 Means for groups in homogeneous subsets are displayed.

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appendix 6. Post hoc Duncan bread premix moisture based on temperature

suhu_37

Duncan

hari N

Subset f or alpha = 0.05

1 2 3 4 5

0 3 9.7300

7 3 9.9967 9.9967

14 3 10.1033 10.1033 10.1033

21 3 10.2167 10.2167 10.2167

28 3 10.4533 10.4533

35 3 10.5500

56 3 10.5800

42 3 10.6067

49 3 10.6200

63 3 11.1867

70 3 11.1867

Sig. .069 .275 .087 .066 1.000 Means for groups in homogeneous subsets are displayed.

suhu_27

Duncan

hari N

1 2

0 ₃ _9.8200

14 3 10.0667

42 3 10.2300

28 3 10.2967

56 3 10.3167

70 3 11.1867

84 3 11.6300

Sig. _.104 _.110

Means for groups in homogeneous subsets are

displayed.

suhu_21

Duncan

hari _N

Subset for alpha

= 0.05 1

70 3 _9.5300

56 3 _9.6500

14 3 _9.7833

0 3 _9.8200

28 3 _9.9067

42 3 10.0033

84 3 10.0667

Sig. _.114

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appendix 7. Post hoc Duncan bread premix moisture based on storage time

hari_42

Duncan

suhu N

1 2

21 3 10.0033

27 3 10.2300 10.2300

37 3 10.5500

Sig. _.252 _.124

displayed.

hari_28

Duncan

suhu _N

Subset for alpha

= 0.05 1

21 3 _9.9067

37 3 10.2167

27 3 10.2967

Sig. _.239

hari_14

Duncan

suhu N

Subset for alpha

= 0.05

1

21 3 9.7833

37 3 9.9967

27 3 10.0667

Sig. _.273

hari_0

Duncan

suhu _N

Subset for alpha

= 0.05 1

21 3 _9.8200

27 3 _9.8200

37 3 _9.8200

Sig. _1.000

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appendix 8. Post hoc Duncan moisture bread based on temperature

hari_70

Duncan

suhu N

1 2

21 3 9.5300

27 3 11.1867

37 3 11.1867

Sig. 1.000 1.000

displayed.

hari_56

Duncan

suhu _N

1 2

21 3 _9.6500

27 3 _10.3167

37 3 _10.6200

Sig. _1.000 _.154

displayed.

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(16)

appendix 9. Post hoc Duncan moisture bread based on storage time

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appendix 10. Post hoc Duncan porosity based on temperature

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appendix 12. Post hoc Duncan hardness and springinees test based on temperature

hardness

suhu_27

Duncan

hari _N

Subset for alpha = .05

1 2 ₃

70 3 _45.3053

84 ₃ _46.4133

56 3 _51.1097 51.1097

42 3 54.2870

0 3 54.3207

14 ₃ _55.3250

28 ₃ _63.6563

Sig. .085 _.214 _1.000

Means for groups in homogeneous subsets are displayed. a Uses Harmonic Mean Sample Size = 3.000.

suhu_21

Duncan

hari _N

1 2 ₃

70 3 44.3733

56 3 47.3133 47.3133

28 3 53.4367 53.4367 53.4367

0 3 54.3207 54.3207 54.3207

84 3 56.1713 56.1713

14 3 58.2183

42 3 _61.7760

Sig. .066 _.098 _.123

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Springiness

suhu_21

Duncan

hari _N

1 2 ₃

14 3 _1.7673

28 3 _1.7923

70 3 _2.0670 _2.0670

56 3 _2.1637 _2.1637

0 3 _2.5447 _2.5447

84 3 _2.8263

42 3 _2.9920

Sig. .124 _.062 _.078

Me ans for groups in homogeneous subsets are displayed. a Uses Harmonic Mean Sample Size = 3.000.

suhu_37

Duncan

hari _N

1 2 ₃ 4 ₅ 6

63 3 _41.2953

49 3 _48.0967

56 3 _49.0673 _49.0673

7 3 _51.6810 _51.6810 _51.6810

28 3 _52.3820 _52.3820 _52.3820

0 ₃ _54.3207 _54.3207 _54.3207 _54.3207

21 3 _55.4250 _55.4250 _55.4250

42 3 _57.4933 _57.4933

70 3 _57.7103 _57.7103

35 3 _59.3673

14 3 _65.3093

Sig. _1.000 _.060 _.055 _.071 _.123 _1.000

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suhu_37

Duncan

hari _N

1 2 ₃

56 3 _1.6947

49 3 _1.9913 _1.9913

28 3 2.0840 _2.0840 _2.0840

63 3 _2.0923 _2.0923 _2.0923

42 3 _2.3037 _2.3037

35 3 _2.3483 _2.3483

70 3 _2.3900 _2.3900

7 3 _2.4303 _2.4303

14 3 _2.4980 _2.4980

0 ₃ _2.5447 _2.5447

21 3 _2.6510

Sig. _.155 _.066 _.060

suhu_27

Duncan

hari _N

1 2 ₃

42 3 _2.0430

84 3 _2.3930 _2.3930

70 3 _2.5023

0 3 _2.5447

14 3 _2.5597

56 3 2. ₆₈₀₇

28 3 _3.8170

Sig. .085 _.188 _1.000

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appendix 13.Post hoc Duncan hardness and springinees test based on storage time hardness

hari_0

hari_28

Duncan

suhu _N

Subset for alpha =

.05

1

37 3 _52.3820

21 3 _53.4367

27 3 _63.6563

Sig. .147

hari_14

Duncan

suhu N

1 2

27 3 _55.3250

21 3 _58.2183 58.2183

37 3 65.3093

Sig. .437 .087

Duncan

suhu _N

Subset for alpha =

.05

1

21 3 _54.3207

27 3 _54.3207

37 3 _54.3207

Sig. 1.000

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hari_70

Duncan

suhu _N

1 2

21 3 _44.3733

27 3 _45.3053

37 3 _57.7103

Sig. .766 _1.000

hari_56

Duncan

suhu _N

Subset for alpha =

.05

1

21 3 _47.3133

37 3 _49.0673

27 3 _51.1097

Sig. .092

Means for gro_{ups in homogeneous subsets are displayed.} a Uses Harmonic Mean Sample Size = 3.000.

hari_42

Duncan

suhu _N

Subset for alpha =

.05

1

27 3 _54.2870

37 3 57.4933

21 3 _61.7760

Sig. _.161

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springiness

hari_28

Duncan

suhu _N

Subset for alpha =

.05

1

21 6 _27.6145

37 6 _33.6967

27 6 _33.7367

Sig. .761

hari_14

Duncan

suhu _N

Subset for alpha =

.05

1

37 6 _27.0895

27 6 _28.9423

21 6 _29.9928

Sig. .872

hari_0

Duncan

suhu _N

Subset for alpha =

.05

1

21 6 _28.4327

27 6 _28.4327

37 6 _28.4327

Sig. 1.000

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hari_70

Duncan

suhu _N

Subset for alpha =

.05

1

37 3 _2.3900

27 3 _2.5023

21 6 _23.2202

Sig. .161

b The group sizes are unequal. The harmonic mean of the group sizes is used. Type I error levels are not guaranteed.

hari_56

Duncan

suhu _N

Subset for alpha =

.05

1

21 6 _24.7385

27 6 _26.8952

37 6 _27.0383

Sig. .888

hari_42

Duncan

suhu _N

Subset for alpha =

.05

1

27 6 _28.1650

37 6 _28.8643

21 6 _32.3840

Sig. _.822

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appendix 14. Correlation test

Correlations

tba_pre moisture_pre tba_roti moisture_roti hardness Springiness

tba_pre Pearson

Correlation 1 .440

**

.855** .624** -.129 -.249*

Sig. (2-tailed) .004 .000 .000 .270 .031

N 75 40 75 75 75 75

moisture_pre Pearson

Correlation .440

**

1 .575** .413** -.117 -.256

Sig. (2-tailed) .004 .000 .008 .472 .111

N 40 75 40 40 40 40

tba_roti Pearson

Correlation .855

**

.575** 1 .690** -.093 -.224

Sig. (2-tailed) .000 .000 .000 .428 .053

N 75 40 75 75 75 75

moisture_roti Pearson

Correlation .624

**

.413** .690** 1 -.148 -.178

Sig. (2-tailed) .000 .008 .000 .204 .127

N 75 40 75 75 75 75

hardness Pearson

Correlation -.129 -.117 -.093 -.148 1 .369

**

Sig. (2-tailed) .270 .472 .428 .204 .001

N 75 40 75 75 75 75

springiness Pearson

Correlation -.249

*

-.256 -.224 -.178 .369** 1

Sig. (2-tailed) .031 .111 .053 .127 .001

N 75 40 75 75 75 75

**. Correlation is significant at the 0.01 level (2-tailed).

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appendix 15. Post hoc Friedman bread based on temperature

hardneess

Test Statisticsa

N 150

Chi-Square .013

df 2

Asymp.

Sig. .993

a. Friedman Test

Porosity

Test Statistics a

N 150

Chi -Square 1.653

df 2

Asymp.

Sig. .438 a. Friedman Test

taste

N 150

Chi-Square 1.960

df 2

Asymp.

Sig. .375

a. Friedman Test

Springiness

N 150

Chi -Square .520

df 2

Asymp.

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Aroma

appendix 16.Post hoc Friedman bread based on stored time Taste

37oC

N 30

Chi-Square 5.851

df 4

Asymp.

Sig. .211

a. Friedman Test

27 o C

N 30

Chi-Square 4.943

df 4

Asymp.

21o C

N 30

Chi -Square 11.190

df 4

Asymp.

overall

N 150

Chi-Square 3.853

df 2

Asymp.

Sig. .146

a. Friedman Test

T est Statisticsa

N 150

Chi-Square 2.893

df 2

Asymp.

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Aroma

37 o C

N 30

Chi-Square 5.435

df 4

Asymp.

27oC

N 30

Chi-Square 6.05 8

df 4

Asymp.

Sig. .195

a. Friedman Test

21oC

N 30

Chi-Square 8.33 8

df 4

Asymp. Sig. .080 a. Friedman Test

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Porosity

27OC

Test Statisticsa

N 30

Chi-Square 7.551

df 4

Asymp.

Sig. .109

a. Friedman Test

37oC

N 30

Chi-Square 4.058

df 4

Asymp.

Sig. .398

a. Friedman Test

21o C

N 30

Chi -Square 7.662

df 4

Asymp.

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Hardness

Springiness

37oC

N 30

Chi-Square 2.102

df 4

Asymp.

Sig. .717

a. Friedman Test

27o C

Test Statisticsa

N 30

Chi -Square 3.078

df 4

Asymp.

21o C

N 30

Chi -Square 8.700

df 4

Asymp.

37oC

N 30

Chi-Square 6.141

df 4

Asymp.

Sig. .189

a. Friedman Test

27o C

N 30

Chi-Square 12.766

df 4

Asymp. Sig. .012

a. Friedman Test

21o C

N 30

Chi -Square 16.698

df 4

Asymp.

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Overall

370C

Test Statisticsa

N 30

Chi-Square 1.067

df 4

Asymp.

Sig. .899

a. Friedman Test

27oC

N 30

Chi-Square 5.189

df 4

Asymp.

Sig. .268

a. Friedman Test

21o C

N 30

Chi -Square 4.603

df 4

Asymp.

(33)

appendix 17. ASLT Arrhenius

Q0 = 0.154, Qe = 0.060

Bread Premix stored at 37oC Bread Premix stored at 27oC y = - 12943x + 34.89. y = - 12943x + 34.89.

ln k = - 12943 (1/T) + 34.89 ln k = - 12943 (1/T) + 34.89 ln k = - 12943 (1/310) + 34.89 ln k = - 12943 (1/300) + 34.89 ln k = ‐ 6.861 ln k = ‐8.253

k = 0.001047 k = 0.000260

ts = |Q Q | ts = |Q Q |

ts = 89.75 days ts = 360.96 days

Q10 of tba bread premix (between 27oC and 37oC)

10 .

ln 10 10 _{1. 2}1