Febriani RA Pengaruh konsentrasi larutan asap cair terhadap mutu belut (Monopterus albus) asap yang disimpan pada suhu kamar [Skripsi].

(1)

DAFTAR PUSTAKA

Abu-Ali JM, Barringeri SA. 2007. Color and texture development of potato cylinders with liquid smoke during baking, frying, and microwaving. J Food Proc and Preserv 31:334–344.

Anastasio A, Mercogliano R, Vollano L, Pepe T, Cortesi ML. 2004. Levels of Benzo[a]pyrene (BaP) in ”Mozzarella di Bufala Campana” cheese smoked according to different procedures. J Agric Food Chem 52:4452-4455. Anderson JW, Nicolosi RJ, Borzelleca JF. 2005. Glucosamine effects in humans:

a review of effects on glucose metabolism, side effects, safety considerations and efficacy. Food and Chem Toxicol 43:187–201.

[AOAC] Association of Official Analytical Chemist. 1995. Official Methods of Analysis of The Association of Official Analytical Chemist. Virginia: Association of Official Analytical Chemist.

Aulia. 1998. Pengembangan aroma dan citarasa bakso dengan penggunaan flavor [skripsi]. Bogor: Fakultas Teknologi pertanian, Institut Pertanian Bogor. Barlow SM, Greig JB, Bridges JW, Carere A, Carpy AJM, Galli CL, Kleiner J,

Knudsen I, Koeter HBWM, Levy LS, Madsen C, Mayer S, Narbonne JF, Pfannkuch F, Prodanchuk MG, Smith MR, Steinberg P. 2002. Hazard identification by methods of animal-based toxicology. Food and Chem Toxicol 40: 145–191.

Bintoro JA, Firmansyah H, Martha, Muchtar M. 2000. Briket bioarang dari limbah kotoran ternak dan tempurung kelapa. Lomba Karya Inovatif dan Produksi. Bogor: Fakultas Peternakan, Institut Pertanian Bogor.

Cardinal M, Cornet J, Serot T, Baron R. 2006. Effects of the smoking process on odour characteristics of smoked herring (Clupea harengus) and relationships with phenolic compound contend. Food Chem 96:137-146. Chen BH, Lin YS. 1997. Formation of Policyclic Aromatic Hydrocarbons during

processing of duck meat. J Agric Food Chem 45: 1394-1403.

Darmadji P. 1996. Aktivitas antibakteri asap cair yang diproduksi dari bermacam-macam limbah pertanian. Agritech 16(4):19-22.

Darmadji P. 2002. Optimasi proses pembuatan tepung asap. Agritech 22: 172-177. Davidson PM, Sofos JN, Branen AL. 2005. Antimicrobials in Food. 3rd ed. Boca

Raton: Taylor and Francis Group, CRC Press.

Doyle MP, Beuchat LR, Montville TJ. 2001. Food Microbiology. ASM Press. Washington DC.

Espe M, Kiessling A, Lunestad BT, Torrissen OJ, Bencze AM. 2004. Quality of cold smoked salmon collected in one French hypermarket during a period of 1 year. Lebensm Wiss Technol 37: 627–638.

(2)

55 Febriani RA. 2006. Pengaruh konsentrasi larutan asap cair terhadap mutu belut

(Monopterus albus) asap yang disimpan pada suhu kamar [Skripsi]. Bogor: Fakultas Perikanan dan Ilmu Kelautan, Institut Pertanian Bogor.

Fine PM, Cass GR, Simoneit BR. 2002. Chemical characterzation of fine particle emissions from the fireplace combustion of woods grown in the Southern United States. Environ Sci Technol 36(7):1442–1451.

Frazier WC, Westhoff. 1988. Food Microbiology. Tata McGraw-Hill Publ. Co., Ltd. New Delhi.

Girrard JP. 1992. Smoking in Technology of Meats Products. New York: Clermont-Ferrand Ellis Horwood.

Gomez-Estaca J, Montero P, Gimenez B, Gomez-Guillen MC. 2007. Effect of functional edible films and high pressure processing on microbial and oxidative spoilage in cold-smoked sardine (Sardina pilchardus). Food Chem 105: 511–520.

Gomez-Guillen MC, Montero P, Hurtado O, Borderias AJ. 2003. Biological characteristics affect the quality of farmed Atlantic salmon and smoked muscle. J Food Sci 65: 53–60.

Goulas AE, Kontominas MG. 2005. Effect of salting and smoking-method on the keeping quality of chub mackerel (Scomber japonicus): biochemical and sensory attributes. Food Chem 93: 511–520.

Guillen MD, Ibargoitia ML. 1996a. Relationships between the maximum temperature reached in the smoke generation processes from Vitis vinifera L shoot sawdust and composition of the aqueous smoke flavoring preparations obtained. J Agric Food Chem 44: 1302-1307.

Guillen MD, Ibargoitia ML. 1996b. Volatile components of aqueous liquid smokes from Vitis vinifera L shoots and Fagus sylvatica L wood. J Sci Food Agric 72: 104-110.

Guillen MD, Ibargoitia ML. 1998. New components with potential antioxidant and organoleptic properties, detected for the first time in liquid smoke flavoring preparations. J Agric Food Chem 46: 1276–1285.

Guillen MD, Ibargoitia ML. 1999. Influence of the moisture content on the composition of the liquid smoke produced in the pyrolysis process of Fagus sylvatica L. wood. J Agric Food Chem 47:4126-4136.

Guillen MD, Manzanos MJ, Zabala L. 1995. Study of commercial liquid smoke flavoring by means of Gas Chromatography-Mass Spectrometry and Fourier transporm Infrared Spectroscopy. J Agric Food Chem 43:463-468.

Guillen MD, Manzanos MJ. 1996a. Study of the components of a solid smoke flavouring preparation. Food Chem 55: 251-257.

Guillen MD, Manzanos MJ. 1996b. Study of the components of an aqueous smoke flavouring by means of Fourier transform infrared spectroscopy and gas chromatography with mass spectrometry and flame ionization detectors. Adv Food Sci 18: 121-127.

(3)

56 Guillen MD, Manzanos MJ. 1997. Characterization of the components of a salty

smoke flavouring preparation. Food Chem 58: 97–102.

Guillen MD, Manzanos MJ. 1999. Extractable components of the aerial parts of Salvia lavandulifolia and the composition of the liquid smoke flavoring obtained from them. J Agric Food Chem 47: 3016-3027.

Guiilen MD, Manzanos MJ, Ibargoitia ML. 2001. Carbohydrate and nitrogenated compounds in liquid smoke flavorings. J Agric Food Chem 49:2395-2403. Guillen MD, Manzanos MJ. 2002. Study of the volatile composition of an

aqueous oak smoke preparation. Food Chem 79: 283–292.

Guillen MD, Sopelana P, Partearroyo MA. 2000. Polycyclic aromatic hydrocarbons in liquid smoke flavorings obtained from different types of wood, effect of storage in polyethylene flasks on their concentrations. J Agric Food Chem 48: 5083-6087.

Gumanti FM. 2006. Kajian sistem produksi destilat asap tempurung kelapa dan pemanfaatannya sebagai alternatif bahan pengawet mie basah [skripsi]. Bogor: Fakultas Teknologi Pertanian, Institut Pertanian Bogor.

Hadiwiyoto S. 1993. Teknologi Pengolahan Hasil Perikanan. Yogyakarta: Penerbit Liberty.

Hadiwiyoto S, Darmadji P, Purwasari SR. 2000. Perbandingan pengasapan panas dan penggunaan asap cair pada pengolahan ikan; tinjauan kandungan benzopiren, fenol, dan sifat organoleptik ikan asap. Agritech 20:14-19. Hanendyo C. 2005. Kinerja alat ekstraksi asap cair dengan sistem kondensasi.

[Skripsi]. Bogor: Fakultas Perikanan dan Ilmu Kelautan, Institut Pertanian Bogor.

Haras A. 2004. Pengaruh konsentrasi asap cair dan lama perendaman terhadap mutu fillet cakalang (Katsuwonus pelamis L) asap yang disimpan pada suhu kamar [skripsi]. Bogor: Fakultas Perikanan dan Ilmu Kelautan, Institut Pertanian Bogor.

Harjanto S. 2000. Pengembangan metode pengawetan bakso daging sapi pada penyimpanan suhu kamar [Skripsi]. Bogor: Fakultas Teknologi Pertanian, Institut Pertanian Bogor.

Harrigan WF. 1998. Laboratory Methods in Food Microbiology. 3rd ed. San Diego: Academic Pr.

Hart H, Craine LE, Hart DJ. 2003. Kimia Organik. Achmadi SS, penerjemah; Safitri A, editor. Jakarta: Erlangga. Terjemahan dari: Organic Chemistry. Hattula T, Elfving K, Mroueh UM, Luoma T. 2001. Use of liquid smoke flavoring

as an alternative to traditional flue gas smoking of rainbow trout fillets (Oncorhyncus mykiss). Lebensm Wiss Technol 34:521-525.

Hayashi K, Azuma Y, Koseki S, Konno K. 2007. Different effects of ionic and non-ionic compounds on the freeze denaturation of myofibrils and myosin subfragment-1. Fisheries Sci 73:178–183.

(4)

57 Helander IM, Hanna, Alakomi L, Latvak, Kala, Mattila T, Sandholm, Pol I, Smid

EJ, Gorris LGM, Wright AV. 1998. Characterization of the action of selected essential oil components on gram negative bacteria. J Agric Food Chem 46:3590-3595.

Jaya IK, Darmadji P, Suhardi. 1997. Penurunan kandungan benzo(a)pyrene asap cair dengan zoelit dalam upaya meningkatkan keamanan pangan. di dalam Prosiding Seminar Nasional Teknologi Pangan, Denpasar 16-17 juli 1997. Karseno, Darmadji P, Rahayu K. 2002. Daya hambat asap cair kayu karet

terhadap bakteri pengkontaminan lateks dan ribbed smoke sheet. Agritech 21(1):10-15.

Kazerouni N, Sinha R, Hsu CH, Greenberg A, Rothman N. 2001. Analysis of 200 food items foe benzo[a]pyrene and estimation of its intake in an epidemiologic study. Food and Chem Toxicol 39: 423-436.

Kjallstrand J, Petersson G. 2001. Phenolic antioxidants in alder smoke during industrial meat curing. Food Chem 74:85-89.

Kok TN, Park JW. 2007. Extending the shelf life of set fish ball. J Food Qual 30:1-27.

Kolodziejska I, Niecikowska C, Januszewska E, Sikorski ZE. 2002. The microbial and sensory quality of mackerel hot smoked in mild conditions. Lebensm Wiss Technol 35:87-92.

Kostyra E, Pikielna NB. 2007. The effect of fat levels and guar gum addition in mayonnaise-type emulsions on the sensory perception of smoke-curing flavour and salty taste. Food Qual and Pref 18:872-879.

Kristinsson HG, Danyali N, Ua-Angkoon S. 2007. Effect of filtered wood smoke treatment on chemical and microbial changes in mahi mahi fillets. J Food Sci 72:16-24.

Krokida MK, Oreopoulou V, Maroulis ZB, Marinoskouris D. 2001. Colour changes during deep fat frying. J Food Eng 48: 219–225.

Kuntjahjawati, Darmadji P. 2002. Identifikasi komponen volatil asap cair daun tembakau (Nicotiana tabacum L.) rajangan. Agritech 24:17-22.

Lebois M, Connil N, Onno B, Prevost H, Dousset X. 2004. Effects of divercin V41 combined to NaCl content, phenol (liquid smoke) concentration and PH on Listeria monocytogenes ScottA growth in BHI broth by an experimental design approach. J Appl Microbiol 96:931-937.

Leroi F, Joffraud JJ. 2000. Salt and smoke simultaneously affect chemical and sensory quality of cold-smoked salmon during 50C storage predicted using factorial design. J of Food Prot 63: 1222-1227.

Lu FC. 2006. Toksikologi Dasar. Jakarta: Universitas Indonesia-Press.

Luditama C. 2006. Isolasi dan pemurnian asap cair berbahan dasar tempurung dan sabut kelapa secara pirolisis dan destilasi [skripsi]. Bogor: Fakultas Teknologi Pertanian, Institut Pertanian Bogor.

(5)

58 Mahendradatta M, Tawali AB. 2006. Kombinasi bumbu dan asap cair dalam

meminimalkan pembentukan histamin pada ikan kembung perempuan (Rastrelliger neglectus) asap. Jurnal Teknologi Dan Industri Pangan 17:143-148.

Marasabessy I. 2007. Produksi asap cair dari limbah pertanian dan penggunaannya dalam pembuatan ikan tongkol (Euthynnus affinis) asap [tesis]. Bogor: Program Pascasarjana, Institut Pertanian Bogor.

Martinez O, Salmer J, Guillen MD, Casas C. 2004. Texture profile analysis of meat products treated with commercial liquid smoke flavourings. Food Control 15:457-461.

Martinez O, Salmero J, Guillen MD, Casas C. 2007. Textural and physicochemical changes in salmon (Salmo salar) treated with commercial liquid smoke flavourings. Food Chem 100:498-503.

Milly PJ, Toledo RT, Ramakrishnan S. 2005. Determination of minimum inhibitory concentrations of liquid smoke fractions. J Food Sci 70:12-17. Montero P, Gomez-Guillon MC, Borderias AJ. 2003. Influence of salmon

provenance and smoking process on muscle functional characteristics. J Food Sci 68:1155-1160.

Muchuweti M, Nyamukonda L, Chagonda LS, Ndhlala AR, Mupure C, Benhura M. 2006. Total phenolic content and antioxidant activity in selected medicinal plants of Zimbabwe. J Food Sci and Technol 41:33-38.

Munoz RE, Boyle EAE, Marsden JL. 1998. Liquid Smoke Effects on Escherichia coli O157:H7. and its antioxidant properties in beef products. J Food Sci 63:150-153.

Muratore G, Licciardello F. 2005. Effect of vacuum and modified atmosphere packaging on the shelf-life of liquid-smoked swordfish (Xiphias gladius) slices. J Food Sci 70:359-363.

Muratore G, Mazzaglia A, Lanza CM, Licciardello F. 2007. Process variables on the quality of swordfish fillets flavored with smoke condensate. J Food Proc and Preserv 31: 167-177.

Obisaw CO, Asante IK, Annan EK. 2004. Sensory characteristics of fufu prepared with cassava roots (Manihot esculenta Crantz) stored in polyethylene sacks. Int J Consumer Studies 28:14-17.

[OECD] Organization of Economic Cooperation and Development 402. 2001. Guideline for the testing of chemicals, acute oral toxicity acute toxic class method. http://www.oecd.org/oecd/pages/home/displaygeneral/0,3380,EN/ document 524-nodirectorate-no-24-6775-8,FF. html [15 Juli 2007].

Park JW. 1995. Effects of salt, surimi and/or starch content on fracture properties of gels at various test temperatures. J Aquat Food Product Tech 42:75–84. Pszcola DE. 1995. Tour highlights production and uses of smoke house base

(6)

59 Putnam KP, Bombick DW, Avalos JT, Doolittle DJ. 1999. Comparison of the

cytotoxic and mutagenic potential of liquid smoke food flavourings, cigarette smoke condensate and wood smoke condensate. Food and Chem Toxicol 37:1113-1118.

Rahayu WP. 2001. Penuntun Praktikum Penilaian Organoleptik. Bogor: Jurusan Teknologi Pangan dan Gizi, Fakultas Teknologi Pertanian, Institut Pertanian Bogor.

Rorvik LM. 2000. Listeria monocytogenes in the smoked salmon industry. Int J Food Microbiol 62: 183-190.

Ruiz-Capillas C, Moral A. 2001. Residual effect of CO2 on hake (Merluccius merluccius L.) stored in modified and controlled atmospheres. Europ Food Res and Technol 212: 413–420.

Sara B. 2004. Essential oils: their antibacterial properties and potential applications in foods – a review. Int J Food Microbiol 94:223-253.

Sari DK. 2004. Pemanfaatan asap cair dengan bahan pengasap kayu jati pada produk lidah asap [skripsi]. Bogor: Fakultas Peternakan, Institut Pertanian Bogor.

Serot T, Baron R, Knockaert C, Vallet JL. 2004. Effect of smoking processes on the contents of 10 major phenolic compounds in smoked fillets of herring (Cuplea harengus). Food Chem 85: 111–120.

Sikorski ZE. 1990. Seafood: Resources, Nutritional Composistion, and Preservation. Boca Raton, Florida: CRC Pr.

Simpson CD, Paulsen M, Dills RL, Liu LJS, Kalman DA. 2005. Determination of methoxyphenols in ambient atmospheric particulate: Tracers for wood combustion. Environ Sci Technol 39(2):631–637.

Siskos I, Zotos A, Melidou S, Tsikritzi R. 2007. The effect of liquid smoking of fillets of trout (Salmo gairdnerii) on sensory, microbiological and chemical changes during chilled storage. Food Chem 101:458-464.

[SNI] Standar Nasional Indonesia 01-3819. 1995. Persyaratan mutu bakso ikan. Jakarta: Badan Standardisasi Nasional.

Soldera S, Sebastianutto N, Bortolomeazzi R. 2008. Composition of phenolic compounds and antioxidant activity of commercial aqueous smoke flavorings. J Agric Food Chem 56: 2727–2734

Stohr V, Jofffraud JJ, Cardinal M, Leroi F. 2001. Spoilage potential and sensory profile associated with bacteria isolated from coldsmoked salmon. Food Res Int 34:797-806.

Stolyhwo A, Sikorski ZE. 2005. Polycyclic aromatic hydrocarbons in smoked fish- a critical review. Food Chem 91: 303-311.

Sular V, Okur A. 2007. Sensory evaluation methods for tactile properties. J Sensory Studies 22:1–16.

(7)

60 Sunen E. 1998. Minimum inhibitory concentration of smoke wood extracts

against spoilage and pathogenic microorgnisms associated with foods. Lett in Appl Microbiol 27:45-48.

Sunen E, Fernandez-Galian B, Aristimuno C. 2001. Antibacterial activity of smoke wood condensates againts Aeromonas hydrophila, Yersinia enterolitica and Listeria monocytogenes at low temperature. Food Microbiol 18:387-393.

Sunen E, Aristimuno C, Fernandez-Galian B. 2003. Activity of smoke wood condensates against Aeromonas hydrophila and Listeria monocytogenes in vacuum-packed, cold-smoked rainbow trout stored at 40C. Food Res Int 36:111-116.

Surjana W. 2001. Pengawetan bakso daging sapi dengan bahan aditif kimia pada penyimpanan suhu kamar [skripsi]. Bogor: Fakultas Teknologi Pertanian, Institut Pertanian Bogor.

Syamadi RK. 2002. Aplikasi penggunaan Hidrogen Peroksida H2O2 dan iradiasi dalam pengawetan bakso daging sapi pada penyimpanan suhu kamar [Skripsi]. Bogor: Fakultas Teknologi Pertanian, Institut Pertanian Bogor. Tandiyono. 1996. Pengaruh penggunaan Sodium Tripolifosfat, Natrium Propionat

dan Boraks terhadap sifat fisik, daya simpan dan palatabilitas bakso pada penyimpanan suhu kamar [Skripsi]. Bogor: Fakultas Peternakan, Institut Pertanian Bogor.

Tazwir, 1992. Pembuatan sosis dan bakso ikan. Dalam : Kumpulan Hasil-hasil Penelitian Pascapanen Perikanan. Jakarta: Balitbang Pertanian– USAID/FRDP.

Thorpe NO. 1995. Cell Biology. New York: John Wiley and Sons.

Tranggono. 1996. Identifikasi asap cair dari berbagai jenis kayu dan tempurung kelapa. Jurnal Ilmu dan Teknologi Pangan 1(2): 15-24.

Varlet V, Knockaert C, Prost C, Serot T. 2006. Comparison of odor-active volatile compounds of fresh and smoked salmon. J Agric Food Chem 54:3391-3401. Vigil ALM, Palou E, Parish ME, Davidson PM. 2005. Methods for activity assay and evaluation of results. Di dalam: Davidson PM, Sofos JN, Branen AL, editor. Antimicrobials in Food. 3rd ed. Boca Raton: CRC Press.

Wekkel MM, Manger R, Colburn K, Adams A, Hill W. 1994. Microbiological quality of seafoods: viruses, bacteria and parasites. Di dalam: Shahidi F, Botta JR, editor. Seafoods: Chemistry, Processing Technology and Quality. Glasgow: Blackie Academic & Professional.

Wibowo S. 2005. Pembuatan Bakso Ikan dan Bakso Daging. Jakarta: Penebar Swadaya.

Yovita I. 2000. Pengaruh penambahan berbagai bahan antimikroba terhadap daya awet bakso sapi pada penyimpanan suhu kamar [Skripsi]. Bogor: Fakultas Teknologi Pertanian, Institut Pertanian Bogor.

(8)

61 Yulistiani R. 1997. Kemampuan penghambatan asap cair terhadap pertumbuhan

bakteri patogen dan perusak pada lidah sapi [tesis]. Yogyakarta: Program Studi Ilmu dan Teknologi Pangan, Universitas Gadjah Mada.

(9)

(10)

63 Lampiran 1 Berat badan hewan uji mencit selama masa aklimatisasi (gr)

Dosis No

Mencit Masa adaptasi

1 2 3 4 5 6 7 50 mg/kg BB 1 27.28 28.31 28.89 29.66 30.02 31.34 32.19 2 23.98 24.45 24.95 25.32 25.77 26.90 26.01 3 20.19 21.56 22.04 22.43 23.35 23.70 24.50 500 mg/kg BB 1 23.10 23.50 23.71 23.99 24.30 24.67 25.60 2 23.13 23.43 23.85 24.32 24.80 25.31 25.71 3 23.87 26.15 26.93 27.40 27.53 27.95 28.18 5000 mg/kg BB 1 22.87 25.07 25.20 25.70 26.10 26.34 26.20 2 20.75 24.27 24.58 25.31 25.67 25.72 25.80 3 26.88 30.83 31.43 32.17 32.25 33.06 33.25 15000 mg/kg BB 1 22.73 23.35 23.87 24.20 24.56 24.90 25.12 2 25.47 25.84 27.76 27.83 28.48 28.84 29.00 3 24.72 25.78 27.13 27.24 27.42 27.51 27.90 Kontrol 1 26.98 30.41 30.88 31.15 31.25 31.58 31.68 2 22.49 23.80 23.96 24.20 24.78 24.90 25.02 3 24.18 26.97 27.90 28.04 28.32 28.46 28.52

(11)

64 Lampiran 2 Berat badan (g) hewan uji mencit selama pengamatan

Dosis No

Mencit

Masa Pengamatan (hari)

0 1 2 3 4 5 6 7 8 9 10 11 12 13 50 mg/kg BB 1 32.27 32.08 31.64 32.53 32.51 32.79 33.13 33.78 33.94 34.01 34.10 34.22 34.61 34.95 2 26.03 26.62 27.24 27.98 28.17 28.79 29.53 30.17 30.27 30.43 30.72 31.18 31.48 31.97 3 24.55 25.19 25.97 26.17 26.22 26.57 26.79 26.88 27.53 28.44 28.81 29.02 29.18 29.31 500 mg/kg BB 1 25.74 24.71 26.36 26.44 26.42 26.98 27.03 27.13 27.53 27.75 28.04 28.33 28.45 28.67 2 25.74 26.03 26.13 26.36 26.42 26.44 26.53 27.04 27.14 27.33 27.71 27.98 28.05 28.17 3 28.21 29.30 30.01 31.37 31.98 32.31 32.47 32.99 33.11 33.25 33.45 33.35 33.66 33.84 5000 mg/kg BB 1 26.26 25.51 25.79 26.05 26.60 26.74 26.93 27.30 27.40 27.48 27.52 27.67 28.04 28.45 2 25.12 25.08 25.43 27.43 28.35 28.96 29.61 30.29 31.28 33.50 33.62 34.54 35.18 35.90 3 33.37 33.38 33.86 34.49 34.66 35.12 35.17 35.76 36.33 36.39 37.20 38.19 38.27 38.67 15000 mg/kg BB 1 25.17 25.78 26.40 28.60 29.91 30.56 30.72 31.58 32.43 32.64 33.04 33.35 33.68 34.21 2 29.01 30.36 30.60 30.93 31.29 31.35 32.36 32.77 33.15 33.55 34.25 34.66 34.92 35.38 3 27.93 28.54 29.01 29.32 29.64 29.95 30.33 30.64 30.92 31.32 31.63 31.95 32.36 32.77 Kontrol 1 31.85 33.55 33.95 32.20 32.57 33.21 33.61 34.07 34.20 34.58 34.72 34.87 35.19 35.68 2 25.18 25.56 25.83 26.03 26.67 26.97 27.10 27.76 28.18 28.67 28.90 29.22 29.49 29.66 3 28.62 28.81 29.01 29.63 30.61 31.32 31.35 31.99 32.02 32.21 32.44 33.58 33.91 34.05

(12)

65 Lampiran 3. Pertambahan berat badan rata-rata mencit selama pengamatan (%)

Dosis asap cair Pertambahan berat badan rata-rata (%)*)

0 1 2 3 4 5 6 7 8 9 10 11 12 13 50 mg/kg BB 0 1.26 2.41 4.62 4.89 6.40 7.97 9.63 10.73 12.09 13.00 13.95 14.98 16.14 500 mg/kg BB 0 0.45 3.54 5.64 6.45 7.59 7.97 9.39 10.17 10.86 11.95 12.53 13.15 13.81 5000 mg/kg BB 0 0.04 0.39 3.80 5.73 7.16 8.21 10.15 12.11 14.89 16.04 18.47 19.75 21.56 15000 mg/kg BB 0 3.13 4.75 8.21 10.63 11.87 13.76 15.69 17.53 18.76 20.47 21.74 22.96 24.66 Kontrol 0 2.65 3.67 2.58 4.90 6.83 7.48 9.54 10.22 11.45 12.15 14.03 15.11 16.04

*) Pertambahan berat badan rata-rata mencit selama pengamatan dibandingkan dengan rata-rata berat badan awal (hari ke-0) berdasarkan data pada Lampiran 2, yaitu :

Pertambahan berat badan rata-rata (%) = x 100%

dimana n = 0, 1, 2, 3, …, 13 0) ke hari badan berat rata -(rata 0) -ke hari badan berat rata -(rata n) -ke hari badan berat rata -(rata 

(13)

66 Lampiran 4 Jumlah bakteri total Staphylococcus aureus pada jam ke-0

Jumlah Bakteri Awal (CFU/ml)

Ulangan 1 Ulangan 2 10-2 (1) : TBUD 2.1E+05 10-2 (1) : TBUD 2.1E+05 10-2 (2) : TBUD 10-2 (2) : TBUD 10-3 (1) : 198 10-3 (1) : 193 10-3 (2) : 200 10-3 (2) : 199 10-4 (1) : 30 10-4 (1) : 33 10-4 (2) : 35 10-4 (2) : 37 10-5 (1) : 4 10-5 (1) : 7 10-5 (2) : 1 10-5 (2) : 2 10-6 (1) : 1 10-6 (1) : 2 10-6 (2) : 0 10-6 (2) : 1

(14)

67 Lampiran 5 Jumlah bakteri total (CFU/ml) Staphylococcus aureus setelah kontak

dengan medium cair selama 24 jam

Asap Cair 0% Ulangan 1 Ulangan 2 10-4 (1) : TBUD 3.0E+08 10-4 (1) : TBUD 3.1E+08 10-4 (2) : TBUD 10-4 (2) : TBUD 10-5 (1) : TBUD 10-5 (1) : TBUD 10-5 (2) : TBUD 10-5 (2) : TBUD 10-6 (1) : 230 10-6 (1) : 244 10-6 (2) : 221 10-6 (2) : 235 10-7 (1) : 98 10-7 (1) : 90 10-7 (2) : 101 10-7 (2) : 111 10-8 (1) : 11 10-8 (1) : 10 10-8 (2) : 15 10-8 (2) : 7 Asap cair 0.1% Ulangan 1 Ulangan 2 10-4 (1) : TBUD 4.1E+07 10-4 (1) : TBUD 4.1E+07 10-4 (2) : TBUD 10-4 (2) : TBUD 10-5 (1) : 249 10-5 (1) : 240 10-5 (2) : 276 10-5 (2) : 265 10-6 (1) : 150 10-6 (1) : 137 10-6 (2) : 143 10-6 (2) : 155 10-7 (1) : 55 10-7 (1) : 60 10-7 (2) : 40 10-7 (2) : 47 Asap cair 0.2% Ulangan 1 Ulangan 2 10-4 (1) : 189 2.1E+06 10-4 (1) : 190 2.2E+06 10-4 (2) : 177 10-4 (2) : 185 10-5 (1) : 57 10-5 (1) : 62 10-5 (2) : 49 10-5 (2) : 53 10-6 (1) : 11 10-6 (1) : 7 10-6 (2) : 7 10-6 (2) : 15 10-7 (1) : 3 10-7 (1) : 8 10-7 (2) : 4 10-7 (2) : 3

(15)

68 Lanjutan Asap cair 0.3% Ulangan 1 Ulangan 2 10-3 (1) : 92 8.6E+04 10-3 (1) : 88 8.5E+04 10-3 (2) : 80 10-3 (2) : 82 10-4 (1) : 20 10-4 (1) : 18 10-4 (2) : 11 10-4 (2) : 21 10-5 (1) : 7 10-5 (1) : 6 10-5 (2) : 3 10-5 (2) : 4 10-6 (1) : 2 10-6 (1) : 1 10-6 (2) : 1 10-6 (2) : 1 Asap cair 0.4% Ulangan 1 Ulangan 2 10-1 (1) : TBUD 1.9E+04 10-1 (1) : TBUD 1.9E+04 10-1 (2) : TBUD 10-1 (2) : TBUD 10-2 (1) : 194 10-2 (1) : 196 10-2 (2) : 101 10-2 (2) : 113 10-3 (1) : 55 10-3 (1) : 62 10-3 (2) : 60 10-3 (2) : 57 10-4 (1) : 3 10-4 (1) : 7 10-4 (2) : 4 10-4 (2) : 5 10-5 (1) : 1 10-5 (1) : 3 10-5 (2) : 1 10-5 (2) : 1 Asap cair 0.5% Ulangan 1 Ulangan 2 10-1 (1) : 35 3.0E+02 10-1 (1) : 38 3.0E+02 10-1 (2) : 27 10-1 (2) : 22 10-2 (1) : 3 10-2 (1) : 4 10-2 (2) : 2 10-2 (2) : 3 10-3 (1) : 2 10-3 (1) : 1 10-3 (2) : 2 10-3 (2) : 1 10-4 (1) : 1 10-4 (1) : 0 10-4 (2) : 1 10-4 (2) : 0 10-5 (1) : 0 10-5 (1) : 0 10-5 (2) : 0 10-5 (2) : 0

(16)

69 Lampiran 6 Jumlah total bakteri Pseudomonas aeruginosa pada jam ke-0

Jumlah bakteri awal (CFU/ml)

(17)

70 Lampiran 7 Jumlah bakteri total (CFU/ml) Pseudomonas aeruginosa setelah

kontak dengan medium cair selama 24 jam

Asap Cair 0% Ulangan 1 Ulangan 2 10-4 (1) : TBUD 3.2E+08 10-4 (1) : TBUD 3.2E+08 10-4 (2) : TBUD 10-4 (2) : TBUD 10-5 (1) : TBUD 10-5 (1) : TBUD 10-5 (2) : TBUD 10-5 (2) : TBUD 10-6 (1) : 245 10-6 (1) : 250 10-6 (2) : 237 10-6 (2) : 258 10-7 (1) : 112 10-7 (1) : 99 10-7 (2) : 107 10-7 (2) : 100 10-8 (1) : 12 10-8 (1) : 6 10-8 (2) : 6 10-8 (2) : 5 Asap cair 0.14% Ulangan 1 Ulangan 2 10-4 (1) : TBUD 4.7E+07 10-4 (1) : TBUD 4.2E+07 10-4 (2) : TBUD 10-4 (2) : TBUD 10-5 (1) : 286 10-5 (1) : 279 10-5 (2) : 277 10-5 (2) : 260 10-6 (1) : 167 10-6 (1) : 137 10-6 (2) : 178 10-6 (2) : 155 10-7 (1) : 71 10-7 (1) : 60 10-7 (2) : 68 10-7 (2) : 47 Asap cair 0.16% Ulangan 1 Ulangan 2 10-4 (1) : TBUD 2.4E+07 10-4 (1) : TBUD 2.4E+07 10-4 (2) : TBUD 10-4 (2) : TBUD 10-5 (1) : 190 10-5 (1) : 180 10-5 (2) : 188 10-5 (2) : 201 10-6 (1) : 76 10-6 (1) : 82 10-6 (2) : 65 10-6 (2) : 66 10-7 (1) : 7 10-7 (1) : 6 10-7 (2) : 9 10-7 (2) : 4

(18)

71 Lanjutan Asap cair 0.18% Ulangan 1 Ulangan 2 10-4 (1) : 155 2.0E+06 10-4 (1) : 176 1.8E+06 10-4 (2) : 161 10-4 (2) : 144 10-5 (1) : 60 10-5 (1) : 35 10-5 (2) : 53 10-5 (2) : 40 10-6 (1) : 6 10-6 (1) : 5 10-6 (2) : 3 10-6 (2) : 3 10-7 (1) : 2 10-7 (1) : 1 10-7 (2) : 1 10-7 (2) : 1 Asap cair 0.20% Ulangan 1 Ulangan 2 10-3 (1) : 101 1.0E+05 10-3 (1) : 103 9.9E+04 10-3 (2) : 99 10-3 (2) : 95 10-4 (1) : 20 10-4 (1) : 7 10-4 (2) : 11 10-4 (2) : 6 10-5 (1) : 5 10-5 (1) : 3 10-5 (2) : 3 10-5 (2) : 3 10-6 (1) : 1 10-6 (1) : 0 10-6 (2) : 1 10-6 (2) : 1 Asap cair 0.22% Ulangan 1 Ulangan 2 10-1 (1) : TBUD 1.7E+04 10-1 (1) : TBUD 1.7E+04 10-1 (2) : TBUD 10-1 (2) : TBUD 10-2 (1) : 160 10-2 (1) : 157 10-2 (2) : 142 10-2 (2) : 152 10-3 (1) : 35 10-3 (1) : 42 10-3 (2) : 40 10-3 (2) : 33 10-4 (1) : 4 10-4 (1) : 7 10-4 (2) : 2 10-4 (2) : 3 10-5 (1) : 1 10-5 (1) : 2 10-5 (2) : 1 10-5 (2) : 1

(19)

72 Lanjutan Asap cair 0.24% Ulangan 1 Ulangan 2 10-1 (1) : TBUD 1.1E+04 10-1 (1) : TBUD 1.1E+04 10-1 (2) : TBUD 10-1 (2) : TBUD 10-2 (1) : 103 10-2 (1) : 100 10-2 (2) : 99 10-2 (2) : 95 10-3 (1) : 25 10-3 (1) : 30 10-3 (2) : 16 10-3 (2) : 26 10-4 (1) : 3 10-4 (1) : 5 10-4 (2) : 4 10-4 (2) : 2 10-5 (1) : 1 10-5 (1) : 2 10-5 (2) : 1 10-5 (2) : 1 Asap cair 0.26% Ulangan 1 Ulangan 2 10-1 (1) : 150 1.7E+03 10-1 (1) : 167 1.9E+03 10-1 (2) : 132 10-1 (2) : 140 10-2 (1) : 55 10-2 (1) : 60 10-2 (2) : 40 10-2 (2) : 52 10-3 (1) : 10 10-3 (1) : 11 10-3 (2) : 5 10-3 (2) : 5 10-4 (1) : 3 10-4 (1) : 4 10-4 (2) : 2 10-4 (2) : 3 10-5 (1) : 2 10-5 (1) : 1 10-5 (2) : 1 10-5 (2) : 1

(20)

73 Lampiran 8 Nilai MIC asap cair tempurung kelapa terhadap bakteri Staphylococcus aureus dan Pseudomonas aeruginosa

Jenis Bakteri Konsentrasi Asap Cair (%) Jumlah Bakteri (cfu/ml) inkubasi 24 jam (Nt) % Penghambatan [100%-(Nt/No x 100%)] Rata-rata SD RSD hit RSD stdr U1 U2 U1 U2 S. aureus [kol. awal (No): 2.1E+05 0.00 3.0E+08 3.1E+08 - - - - 0.10 4.1E+07 4.1E+07 - - - - 0.20 2.1E+06 2.2E+06 - - - - 0.30 8.6E+04 8.5E+04 58.96 59.44 59.20 0.34 0.57 1.08 0.40* 1.9E+04 1.9E+04 91.11 91.11 91.11 0.00 0.00 1.01 0.50 3.0E+02 3.0E+02 99.85 99.85 99.85 0.00 0.00 1.00 - - - - P. aeruginosa

[kol. awal (No): 2.1E+05 0.00 3.2E+08 3.2E+08 - - - - 0.14 4.7E+07 4.2E+07 - - - - 0.16 2.4E+07 2.4E+07 - - - - 0.18 2.0E+06 1.8E+06 - - - - 0.20 1.0E+05 9.9E+04 52.28 52.75 52.52 0.34 0.64 1.10 0.22* 1.7E+04 1.7E+04 91.82 91.82 91.82 0.00 0.00 1.01 0.24 1.1E+04 1.1E+04 94.84 94.84 94.84 0.00 0.00 1.01 0.26 1.7E+03 1.9E+03 99.18 99.09 99.14 0.06 0.06 1.00

(21)

74 Lampiran 9 Hasil penilaian kesukaan terhadap aroma bakso asap

Panelis

Perlakuan

A2 B2 C2 D2 Yi. ∑Y2ij (Yi.)2

Ac 1.0% Ac 1.5% Ac 2.0% Ac 2.5% 1 7 7 8 8 49 49 64 64 30 226 900 2 8 8 8 7 64 64 64 49 31 241 961 3 8 8 8 8 64 64 64 64 32 256 1024 4 8 7 7 8 64 49 49 64 30 226 900 5 8 8 8 8 64 64 64 64 32 256 1024 6 8 7 8 8 64 49 64 64 31 241 961 7 7 8 8 8 49 64 64 64 31 241 961 8 8 8 8 8 64 64 64 64 32 256 1024 9 8 7 7 7 64 49 49 49 29 211 841 10 8 7 8 8 64 49 64 64 31 241 961 11 8 8 8 8 64 64 64 64 32 256 1024 12 8 7 7 8 64 49 49 64 30 226 900 13 7 7 7 7 49 49 49 49 28 196 784 14 8 8 8 8 64 64 64 64 32 256 1024 15 8 7 8 8 64 49 64 64 31 241 961 16 8 8 8 8 64 64 64 64 32 256 1024 17 8 7 8 8 64 49 64 64 31 241 961 18 8 8 8 8 64 64 64 64 32 256 1024 19 8 8 8 8 64 64 64 64 32 256 1024 20 8 8 7 7 64 64 49 49 30 226 900 21 8 8 8 8 64 64 64 64 32 256 1024 22 8 8 7 7 64 64 49 49 30 226 900 23 8 8 8 8 64 64 64 64 32 256 1024 24 7 7 8 8 49 49 64 64 30 226 900 25 8 8 8 8 64 64 64 64 32 256 1024 26 8 8 7 7 64 64 49 49 30 226 900 27 7 7 8 8 49 49 64 64 30 226 900 28 8 7 7 8 64 49 49 64 30 226 900 29 8 8 8 8 64 64 64 64 32 256 1024 30 8 8 8 7 64 64 64 49 31 241 961 Y.j 235 228 232 233 928 28740 ∑Y2ij 1845 1740 1800 1815 7200 (Yi.)2 55225 51984 53824 54289 861184 215322 Rata-rata 7.83 7.60 7.73 7.77

(22)

75 Lanjutan

Dari data-data tersebut, kemudian dilakukan analisis sidik ragam untuk mengetahui nyata atau tidaknya perbedaan antar perlakuan.

Faktor koreksi = Total umum2 / (n kelompok X n perlakuan) = 7176.533

Jumlah Kuadrat

total = Total jumlah kuadrat - Faktor koreksi = 23.467

Jumlah kuadrat

perlakuan = (jml kuadrat total perlakuan / jml kelompok) - faktor koreksi

= 0.867

Jumlah kuadrat

kelompok = (jml kuadrat total kelompok / jml perlakuan) - faktor koreksi

= 8.467

Jumlah kuadrat

galat = Jml kuadrat total - Jml Kuadrat Perlakuan - Jml Kuadrat Kelompok

= 14.133

Setelah itu dilakukan tabulasi dalam daftar analisis varian

Sumber keragaman db JK KT Fhitung Ftabel 5%

Perlakuan 3 0.87 0.29 1.78 4.14

Panelis 29 8.47 0.29 1.80 1.86

Galat 87 14.13 0.16

Total 119 23.47

Kesimpulan : nilai F hitung (1.78) lebih kecil dari F tabel (4.14), sehingga dapat disimpulkan bahwa tidak ada beda nyata antar perlakuan.

(23)

76 Lampiran 10 Hasil penilaian kesukaan terhadap warna bakso asap

Panelis

Perlakuan

A2 B2 C2 D2 Yi. ∑Y2ij (Yi.)2

Ac 1.0% Ac 1.5% Ac 2.0% Ac 2.5% 1 8 7 8 8 64 49 64 64 31 241 961 2 8 7 7 7 64 49 49 49 29 211 841 3 8 8 8 8 64 64 64 64 32 256 1024 4 9 7 7 8 81 49 49 64 31 243 961 5 8 7 8 8 64 49 64 64 31 241 961 6 8 7 7 7 64 49 49 49 29 211 841 7 8 7 8 8 64 49 64 64 31 241 961 8 8 8 8 8 64 64 64 64 32 256 1024 9 8 7 8 8 64 49 64 64 31 241 961 10 7 7 7 7 49 49 49 49 28 196 784 11 8 8 8 8 64 64 64 64 32 256 1024 12 8 7 8 8 64 49 64 64 31 241 961 13 8 7 7 7 64 49 49 49 29 211 841 14 8 8 8 8 64 64 64 64 32 256 1024 15 8 7 8 8 64 49 64 64 31 241 961 16 8 8 8 7 64 64 64 49 31 241 961 17 8 7 7 8 64 49 49 64 30 226 900 18 9 8 7 7 81 64 49 49 31 243 961 19 8 7 7 8 64 49 49 64 30 226 900 20 7 7 7 7 49 49 49 49 28 196 784 21 8 8 8 8 64 64 64 64 32 256 1024 22 8 7 7 7 64 49 49 49 29 211 841 23 7 8 8 8 49 64 64 64 31 241 961 24 8 7 8 8 64 49 64 64 31 241 961 25 8 7 7 8 64 49 49 64 30 226 900 26 9 8 7 7 81 64 49 49 31 243 961 27 8 8 7 7 64 64 49 49 30 226 900 28 8 7 8 8 64 49 64 64 31 241 961 29 8 8 8 7 64 64 64 49 31 241 961 30 8 7 7 7 64 49 49 49 29 211 841 Y.j 240 221 226 228 915 27947 ∑Y2ij 1926 1635 1710 1740 7011 (Yi.)2 57600 48841 51076 51984 837225 209501 Rata-rata 8.00 7.37 7.53 7.60

(24)

77 Lanjutan

Jumlah Kuadrat

total = Total jml kuadrat - Faktor koreksi = 34.125

Jumlah kuadrat

= 6.492

Jumlah kuadrat

= 9.875

Jumlah kuadrat

= 17.758

Perlakuan 3 6.49 2.16 10.60 4.14 Panelis 29 9.88 0.34 1.67 1.86 Galat 87 17.76 0.20

Total 119 34.13

Nilai F hitung (10.60) lebih besar dari F tabel (4.14), sehingga dapat disimpulkan bahwa ada beda nyata antar perlakuan. Untuk mengetahui perlakuan mana yang sama atau lebih dari yang lain, maka dilakukan uji Duncan sebagai berikut:

Dihitung sebuah parameter Sy (standar error rata-rata)

Sy =

= 0.082

mpok jumlahkelo KTgalat /

(25)

78 Lanjutan

Dari lampiran pada tingkat nyata 5% dengan derajat bebas galat (db error) 87 ~ 90 diperoleh Least Significant Ranges (LSR) = range x standar error rata-rata

p 2 3 4 5

Range 2.81 2.96 3.06 3.12

Least Significant Ranges (LSR) 0.23 0.24 0.25 0.26

Nilai rata-rata penilaian tiap perlakuan diurutkan, kemudian selisihnya dibandingkan dengan LSR yang sesuai. Bila yang dibandingkan merupakan dua nilai tengah yang berdekatan, maka digunakan nilai LSR dengan p = 2. jadi p menyatakan jumlah nilai tengah yang dibandingkan. Dua nilai tengah dinyatakan sama apabila selisihnya lebih kecil dari nilai LSR nya.

Perlakuan B C D A Rata-rata 7.37 7.53 7.60 8.00 C-B = 7.53 - 7.37 = 0.16 < 0.23 C = B D = B A ≠ B D = C A ≠ C A ≠ D D-B = 7.60 - 7.37 = 0.23 < 0.24 A-B = 8.00 - 7.37 = 0.63 > 0.24 D-C = 7.60 - 7.53 = 0.07 < 0.23 A-C = 8.00 - 7.53 = 0.47 > 0.25 A-D = 8.00 - 7.60 = 0.40 > 0.26 Keterangan :

A = bakso ikan yang direbus dengan asap cair 1.0% B = bakso ikan yang direbus dengan asap cair 1.5% C = bakso ikan yang direbus dengan asap cair 2.0% D = bakso ikan yang direbus dengan asap cair 2.5%

Kesimpulan = tingkat kesukaan panelis terhadap warna bakso asap B sama dengan bakso asap C dan D, warna bakso asap C sama dengan bakso asap D, namun warna bakso asap A berbeda dengan bakso asap B, C, dan D.

(26)

79 Lampiran 11 Hasil penilaian kesukaan terhadap rasa bakso asap

Panelis

Perlakuan

A2 B2 C2 D2 Yi. ∑Y2ij (Yi.)2

Ac 1.0% Ac 1.5% Ac 2.0% Ac 2.5% 1 8 8 7 7 64 64 49 49 30 226 900 2 8 7 7 7 64 49 49 49 29 211 841 3 8 7 8 8 64 49 64 64 31 241 961 4 8 7 7 7 64 49 49 49 29 211 841 5 8 7 7 7 64 49 49 49 29 211 841 6 8 7 7 7 64 49 49 49 29 211 841 7 9 7 7 8 81 49 49 64 31 243 961 8 7 7 8 8 49 49 64 64 30 226 900 9 8 7 7 8 64 49 49 64 30 226 900 10 7 7 7 7 49 49 49 49 28 196 784 11 9 7 8 8 81 49 64 64 32 258 1024 12 8 8 7 8 64 64 49 64 31 241 961 13 9 7 7 7 81 49 49 49 30 228 900 14 8 8 7 8 64 64 49 64 31 241 961 15 9 7 8 8 81 49 64 64 32 258 1024 16 9 8 8 7 81 64 64 49 32 258 1024 17 8 7 7 8 64 49 49 64 30 226 900 18 9 7 7 7 81 49 49 49 30 228 900 19 8 7 8 7 64 49 64 49 30 226 900 20 7 8 7 7 49 64 49 49 29 211 841 21 8 7 8 8 64 49 64 64 31 241 961 22 8 7 7 7 64 49 49 49 29 211 841 23 7 7 7 7 49 49 49 49 28 196 784 24 8 7 8 8 64 49 64 64 31 241 961 25 9 8 8 8 81 64 64 64 33 273 1089 26 9 7 7 7 81 49 49 49 30 228 900 27 8 7 7 7 64 49 49 49 29 211 841 28 8 7 7 8 64 49 49 64 30 226 900 29 9 8 8 7 81 64 64 49 32 258 1024 30 8 7 7 7 64 49 49 49 29 211 841 Y.j 245 217 220 223 905 27347 ∑Y2ij 2013 1575 1620 1665 6873 (Yi.)2 60025 47089 48400 49729 819025 205243 Rata-rata 8.17 7.23 7.33 7.43

(27)

80 Lanjutan

Jumlah Kuadrat

Jumlah kuadrat

= 16.225

Jumlah kuadrat

= 11.542

Jumlah kuadrat

= 20.025

Total 119 47.79

Sy =

= 0.088

(28)

81 Lanjutan

p 2 3 4 5

Range 2.81 2.96 3.06 3.12

Perlakuan B C D A Rata-rata 7.23 7.33 7.43 8.17 C-B = 7.33 - 7.23 = 0.10 < 0.25 C = B D = B A ≠ B D = C A ≠ C A ≠ D D-B = 7.43 - 7.23 = 0.20 < 0.25 A-B = 8.17 - 7.23 = 0.94 > 0.26 D-C = 7.43 - 7.33 = 0.10 < 0.25 A-C = 8.17 - 7.33 = 0.84 > 0.27 A-D = 8.17 - 7.43 = 0.74 > 0.27 Keterangan :

Kesimpulan = tingkat kesukaan panelis terhadap rasa bakso asap B sama dengan bakso asap C dan D, rasa bakso asap C sama dengan bakso asap D, namun rasa bakso asap A berbeda dengan bakso asap B, C, dan D.

(29)

82 Lampiran 12 Hasil penilaian terhadap kesukaan keseluruhan bakso asap

Panelis

Perlakuan

A2 B2 C2 D2 Yi. ∑Y2ij (Yi.)2

Ac 1.0% Ac 1.5% Ac 2.0% Ac 2.5% 1 8 8 7 8 64 64 49 64 31 241 961 2 8 7 7 7 64 49 49 49 29 211 841 3 8 7 8 7 64 49 64 49 30 226 900 4 8 7 7 8 64 49 49 64 30 226 900 5 8 7 7 7 64 49 49 49 29 211 841 6 8 8 7 7 64 64 49 49 30 226 900 7 8 7 7 8 64 49 49 64 30 226 900 8 8 7 8 7 64 49 64 49 30 226 900 9 8 7 7 7 64 49 49 49 29 211 841 10 7 7 7 8 49 49 49 64 29 211 841 11 8 7 8 7 64 49 64 49 30 226 900 12 8 7 7 8 64 49 49 64 30 226 900 13 8 7 7 7 64 49 49 49 29 211 841 14 8 8 7 7 64 64 49 49 30 226 900 15 9 7 8 8 81 49 64 64 32 258 1024 16 8 7 8 7 64 49 64 49 30 226 900 17 8 7 7 7 64 49 49 49 29 211 841 18 9 7 7 7 81 49 49 49 30 228 900 19 8 8 8 7 64 64 64 49 31 241 961 20 7 7 7 8 49 49 49 64 29 211 841 21 8 7 8 8 64 49 64 64 31 241 961 22 8 7 7 7 64 49 49 49 29 211 841 23 7 7 7 8 49 49 49 64 29 211 841 24 8 7 8 8 64 49 64 64 31 241 961 25 9 7 8 7 81 49 64 49 31 243 961 26 9 7 7 7 81 49 49 49 30 228 900 27 8 7 7 7 64 49 49 49 29 211 841 28 8 8 7 8 64 64 49 64 31 241 961 29 8 7 8 7 64 49 64 49 30 226 900 30 8 7 7 7 64 49 49 49 29 211 841 Y.j 241 215 220 221 897 26841 ∑Y2ij 1943 1545 1620 1635 6743 (Yi.)2 58081 46225 48400 48841 804609 201547 Rata-rata 8.03 7.17 7.33 7.37

(30)

83 Lanjutan

Jumlah Kuadrat

Jumlah kuadrat

= 13.158

Jumlah kuadrat

= 5.175

Jumlah kuadrat

= 19.592

Total 119 37.93

Sy =

= 0.087

(31)

84 Lanjutan

p 2 3 4 5

Range 2.81 2.96 3.06 3.12

Perlakuan B C D A Rata-rata 7.17 7.33 7.37 8.03 C-B = 7.33 - 7.17 = 0.16 < 0.24 C = B D = B A ≠ B D = C A ≠ C A ≠ D D-B = 7.37 - 7.17 = 0.20 < 0.24 A-B = 8.03 - 7.17 = 0.86 > 0.26 D-C = 7.37 - 7.33 = 0.04 < 0.24 A-C = 8.03 - 7.33 = 0.70 > 0.27 A-D = 8.03 - 7.37 = 0.66 > 0.27 Keterangan :

Kesimpulan = tingkat kesukaan panelis terhadap keseluruhan bakso asap B sama dengan bakso asap C dan D, keseluruhan bakso asap C sama dengan bakso asap D, namun keseluruhan bakso asap A berbeda dengan bakso asap B, C, dan D.

(32)

85 Lampiran 13 Kurva standar fenol

Konsentrasi (ppm) Absorbansi 0 0.000 10 0.150 20 0.320 30 0.483 40 0.666 50 0.828 60 0.999 y = 0.0168x - 0.0112 R2_{= 0.9996} -0.200 0.000 0.200 0.400 0.600 0.800 1.000 1.200 0 10 20 30 40 50 60 70 Konsentrasi fenol (ppm) A b s o rb a n s i

(33)

86 Lampiran 14 Total fenol (%) asap cair tempurung kelapa, air perebus bakso, dan bakso ikan

Sampel Ulangan Absorbansi Konst. Fenol Fp Total fenol (ppm) Total fenol (%) Rata-rata (%) SD RSD hitung RSD standar Asap cair 1 0.872 52.571 200 68342.857 6.834 6.877 0.060 0.875 1.496 2 0.883 53.226 200 69194.048 6.919 Air perebus 1 0.033 2.631 100 1710.119 0.171 0.173 0.003 1.582 2.605 2 0.034 2.690 100 1748.810 0.175 Bakso ikan 1 0.002 0.786 100 510.714 0.051 0.051 0.000 0.000 3.129 2 0.002 0.786 100 510.714 0.051

(34)

87 Lampiran 15 Luas permukaan bakso ikan

Sampel Diameter (cm) Rata-rata D (cm) Luas permukaan/A (cm2) Rata-rata A (cm2) U1 U2 1 2.3 2.3 2.3 34.19 34.13 2.3 2.4 2.4 2.3 2 2.3 2.3 2.4 34.68 2.4 2.3 2.4 2.4 3 2.3 2.4 2.3 33.70 2.3 2.3 2.3 2.3 4 2.3 2.4 2.4 34.68 2.3 2.3 2.4 2.4 5 2.3 2.3 2.4 34.68 2.4 2.3 2.4 2.4 6 2.3 2.4 2.4 35.17 2.4 2.4 2.4 2.3 7 2.4 2.3 2.4 34.68 2.4 2.3 2.3 2.4 8 2.4 2.3 2.3 33.70 2.3 2.2 2.4 2.3 9 2.3 2.3 2.3 33.70 2.4 2.3 2.2 2.4 10 2.4 2.4 2.4 34.68 2.4 2.3 2.3 2.3 11 2.2 2.3 2.3 32.74 2.3 2.3 2.3 2.3 12 2.4 2.3 2.4 34.68 2.3 2.3 2.4 2.4 13 2.2 2.3 2.3 32.74 2.3 2.3 2.3 2.3 14 2.4 2.3 2.4 34.68 2.4 2.4 2.3 2.3 15 2.2 2.3 2.3 33.22 2.3 2.3 2.3 2.4

(35)

88 Lampiran 16 Jumlah total bakteri (CFU/g) bakso ikan tanpa perlakuan (kontrol)

pada penyimpanan suhu kamar

Pengamatan jam ke-0

Ulangan 1 Ulangan 2 10-1 (1) : 2 2.0E+01 10-1 (1) : 4 2.0E+01 10-1 (2) : 0 10-1 (2) : 0 10-2 (1) : 1 10-2 (1) : 0 10-2 (2) : 0 10-2 (2) : 1 10-3 (1) : 0 10-3 (1) : 0 10-3 (2) : 0 10-3 (2) : 0 10-4 (1) : 0 10-4 (1) : 0 10-4 (2) : 0 10-4 (2) : 0 10-5 (1) : 0 10-5 (1) : 0 10-5 (2) : 0 10-5 (2) : 0

(36)

89 Lanjutan

Ulangan 1 Ulangan 2 10-4 (1) : 235 4.3E+06 10-4 (1) : 277 4.4E+06 10-4 (2) : 293 10-4 (2) : 241 10-5 (1) : 156 10-5 (1) : 167 10-5 (2) : 144 10-5 (2) : 155 10-6 (1) : 70 10-6 (1) : 81 10-6 (2) : 55 10-6 (2) : 63 10-7 (1) : 6 10-7 (1) : 3 10-7 (2) : 1 10-7 (2) : 2

Ulangan 1 Ulangan 2 10-4 (1) : TBUD 2.8E+07 10-4 (1) : TBUD 2.8E+07 10-4 (2) : TBUD 10-4 (2) : TBUD 10-5 (1) : 220 10-5 (1) : 233 10-5 (2) : 225 10-5 (2) : 227 10-6 (1) : 74 10-6 (1) : 76 10-6 (2) : 88 10-6 (2) : 89 10-7 (1) : 3 10-7 (1) : 4 10-7 (2) : 1 10-7 (2) : 11

Ulangan 1 Ulangan 2 10-4 (1) : TBUD 2.9E+08 10-4 (1) : TBUD 3.1E+08 10-4 (2) : TBUD 10-4 (2) : TBUD 10-5 (1) : TBUD 10-5 (1) : TBUD 10-5 (2) : TBUD 10-5 (2) : TBUD 10-6 (1) : 241 10-6 (1) : 245 10-6 (2) : 226 10-6 (2) : 233 10-7 (1) : 88 10-7 (1) : 95 10-7 (2) : 90 10-7 (2) : 98 10-8 (1) : 5 10-8 (1) : 7 10-8 (2) : 3 10-8 (2) : 11

(37)

90 Lampiran 17 Jumlah total bakteri (CFU/g) bakso ikan yang direbus dengan asap

cair 2.5% pada penyimpanan suhu kamar

(38)

91 Lanjutan

Ulangan 1 Ulangan 2 10-2 (1) : TBUD 3.3E+06 10-2 (1) : TBUD 3.5E+06 10-2 (2) : TBUD 10-2 (2) : TBUD 10-3 (1) : TBUD 10-3 (1) : TBUD 10-3 (2) : TBUD 10-3 (2) : TBUD 10-4 (1) : 235 10-4 (1) : 244 10-4 (2) : 222 10-4 (2) : 232 10-5 (1) : 98 10-5 (1) : 99 10-5 (2) : 79 10-5 (2) : 101 10-6 (1) : 47 10-6 (1) : 55 10-6 (2) : 59 10-6 (2) : 43

(39)

92 Lampiran 18 Jumlah total bakteri (log CFU/g) bakso ikan pada penyimpanan

suhu kamar

Perlakuan Ulangan

Jumlah koloni bakteri pengamatan jam ke- (log CFU/g) 0 8 16 24 32 40 Kontrol 1 1.30 4.13 6.33 6.63 7.44 8.47 2 1.30 4.13 6.36 6.65 7.44 8.48 Rata-rata 1.30 4.13 6.35 6.64 7.44 8.48 SD 0.00 0.00 0.02 0.01 0.00 0.01 RSD hitung 0.00 0.08 0.33 0.15 0.01 0.14 RSD standar 1.92 1.62 1.51 1.50 1.48 1.45 Asap cair 2.5% 1 1.00 2.11 4.31 4.60 5.59 6.52 2 1.00 2.18 4.38 4.62 5.60 6.54 Rata-rata 1.00 2.15 4.34 4.61 5.60 6.53 SD 0.00 0.04 0.05 0.01 0.01 0.01 RSD hitung 0.00 2.05 1.04 0.29 0.18 0.21 RSD standar 2.00 1.78 1.60 1.59 1.54 1.51

(40)

93 Lampiran 19 Nilai pH bakso ikan selama penyimpanan pada suhu kamar

Perlakuan Ulangan Pengamatan Nilai pH (jam ke-)

0 8 16 24 32 40 Kontrol 1 6.22 6.21 6.17 6.14 6.16 6.23 2 6.20 6.19 6.19 6.16 6.18 6.22 Rata-rata 6.21 6.20 6.18 6.15 6.17 6.23 Sd 0.01 0.01 0.01 0.01 0.01 0.01 Rsd hitung 0.23 0.23 0.23 0.23 0.23 0.11 Rsd standar 1.52 1.52 1.52 1.52 1.52 1.52 Asap cair 2.5% 1 5.84 5.85 5.83 5.82 5.81 5.85 2 5.82 5.84 5.84 5.83 5.82 5.86 Rata-rata 5.83 5.85 5.84 5.83 5.82 5.86 Sd 0.01 0.01 0.01 0.01 0.01 0.01 Rsd hitung 0.24 0.12 0.12 0.12 0.12 0.12 Rsd standar 1.53 1.53 1.53 1.53 1.53 1.53

(41)

94 Lampiran 20 Kadar air bakso ikan selama penyimpanan suhu kamar

Bakso ikan tanpa perlakuan (kontrol)

Waktu pengamatan

Kadar air (wb,%)

Rata-rata SD RSD hit RSD stdr Ulangan 1 Ulangan 2 Jam ke-0 74.62 74.50 74.56 0.08 0.11 1.05 Jam ke-40 74.28 74.11 74.20 0.08 0.16 1.05

Bakso ikan yang direbus dengan asap cair 2.5%

Rata-rata SD RSD hit RSD stdr Ulangan 1 Ulangan 2 Jam ke-0 74.33 74.20 74.27 0.09 0.12 1.05 Jam ke-40 74.10 74.19 74.15 0.06 0.09 1.05

(42)

95 Lampiran 21 Analisis statistik kadar air bakso ikan selama penyimpanan suhu

kamar Descriptives Air N Mean Std. Deviation Std. Error 95% Confidence

Interval for Mean Minimum Maximum

Lower Bound

Upper

Bound

Kontrol jam ke-0 ₂ _74.5600 _.08485 _.06000 _73.7976 _75.3224 _74.50 _74.62

Kontrol jam ke-40 2 74.1950 .12021 .08500 73.1150 75.2750 74.11 74.28

Asap jam ke-0 ₂ _74.2650 _.09192 _.06500 _73.4391 _75.0909 _74.20 _74.33

Asap jam ke-40 2 74.1450 .06364 .04500 73.5732 74.7168 74.10 74.19

Total ₈ _74.2912 _.18566 _.06564 _74.1360 _74.4465 _74.10 _74.62

ANOVA

Air

Sum of

Squares df Mean Square F Sig.

Between Groups _.207 ₃ _.069 _8.087 _.036

Within Groups .034 4 .009

Total _.241 ₇

Air

Duncan

P N Subset for alpha = .05

a b

Asap jam ke-40 2 74.1450

Kontrol jam ke-40 ₂ _74.1950

Asap jam ke-0 2 74.2650

Kontrol jam ke-0 ₂ _74.5600

Sig. .270 1.000

Means for groups in homogeneous subsets are displayed. a Uses Harmonic Mean Sample Size = 2.000.

(43)

96 Lampiran 22 Jumlah total bakteri (CFU/g) bakso ikan tanpa perlakuan (kontrol)

pada penyimpanan suhu refrigerasi

Pengamatan Hari ke-0

Ulangan 1 Ulangan 2 10-1 (1) : 2 2.0E+01 10-1 (1) : 1 2.0E+01 10-1 (2) : 0 10-1 (2) : 1 10-2 (1) : 1 10-2 (1) : 0 10-2 (2) : 0 10-2 (2) : 0 10-3 (1) : 0 10-3 (1) : 0 10-3 (2) : 0 10-3 (2) : 0 10-4 (1) : 0 10-4 (1) : 0 10-4 (2) : 0 10-4 (2) : 0 10-5 (1) : 0 10-5 (1) : 0 10-5 (2) : 0 10-5 (2) : 0

Pengamatan hari ke-4

(44)

97 Lanjutan

Ulangan 1 Ulangan 2 10-1 (1) : TBUD 1.5E+06 10-1 (1) : TBUD 1.5E+06 10-1 (2) : TBUD 10-1 (2) : TBUD 10-2 (1) : TBUD 10-2 (1) : TBUD 10-2 (2) : TBUD 10-2 (2) : TBUD 10-3 (1) : TBUD 10-3 (1) : TBUD 10-3 (2) : TBUD 10-3 (2) : TBUD 10-4 (1) : 135 10-4 (1) : 144 10-4 (2) : 129 10-4 (2) : 135 10-5 (1) : 27 10-5 (1) : 30 10-5 (2) : 31 10-5 (2) : 26

(45)

98 Lampiran 23 Jumlah total bakteri (CFU/g) bakso ikan yang direbus dengan asap

cair 2.5% pada penyimpanan suhu refrigerasi

Pengamatan Hari ke-0

(46)

99 Lanjutan

(47)

100 Lampiran 24 Jumlah total bakteri (log CFU/g) bakso ikan pada penyimpanan

suhu refrigerasi

Perlakuan Ulangan

Jumlah koloni bakteri pengamatan hari ke- (log CFU/g) 0 4 8 12 16 20 Kontrol 1 1.30 2.95 4.09 6.17 7.07 7.23 2 1.30 3.01 4.11 6.17 7.21 7.23 Rata-rata 1.30 2.98 4.10 6.17 7.14 7.23 SD 0.00 0.04 0.02 0.00 0.10 0.00 RSD hitung 0.00 1.40 0.46 0.05 1.43 0.06 RSD standar 1.92 1.70 1.62 1.52 1.49 1.48 Asap cair 2.5% 1 1.00 3.01 2.98 2.82 2.48 1.78 2 1.00 3.00 3.02 2.87 2.46 1.81 Rata-rata 1.00 3.01 3.00 2.84 2.47 1.80 SD 0.00 0.01 0.02 0.04 0.01 0.02 RSD hitung 0.00 0.30 0.79 1.25 0.42 1.37 RSD standar 2.00 1.69 1.70 1.71 1.75 1.83

(48)

101 Lampiran 25 Nilai pH bakso ikan selama penyimpanan pada suhu refrigerasi

Perlakuan Ulangan Pengamatan Nilai pH (hari ke-)

0 4 8 12 16 20 Kontrol 1 6.25 6.24 6.26 6.27 6.29 6.32 2 6.26 6.25 6.28 6.29 6.31 6.34 Rata-rata 6.26 6.25 6.27 6.28 6.30 6.33 Sd 0.01 0.01 0.01 0.01 0.01 0.01 Rsd hitung 0.11 0.11 0.23 0.23 0.22 0.22 Rsd standar 1.52 1.52 1.52 1.52 1.52 1.51 Asap cair 2.5% 1 5.74 5.75 5.77 5.78 5.79 5.79 2 5.75 5.77 5.79 5.79 5.81 5.81 Rata-rata 5.75 5.76 5.78 5.79 5.80 5.80 Sd 0.01 0.01 0.01 0.01 0.01 0.01 Rsd hitung 0.12 0.25 0.24 0.12 0.24 0.24 Rsd standar 1.54 1.54 1.54 1.54 1.54 1.54

(49)

102 Lampiran 26 Kadar air bakso ikan selama penyimpanan suhu refrigerasi

Bakso ikan tanpa perlakuan

Rata-rata SD RSD hit RSD stdr Ulangan 1 Ulangan 2 Hari ke-0 74.62 74.50 74.56 0.08 0.11 1.05 Hari ke-20 73.71 73.85 73.78 0.10 0.13 1.05

Bakso ikan yang direbus dengan asap cair 2.5%

Rata-rata SD RSD hit RSD stdr Ulangan 1 Ulangan 2 Hari ke-0 74.33 74.20 74.27 0.09 0.12 1.05 Hari ke-20 73.77 73.66 73.72 0.08 0.11 1.05

(50)

103 Lampiran 27 Analisis statistik kadar air bakso ikan selama penyimpanan suhu

refrigerasi Descriptives Air N Mean Std. Deviation Std. Error 95% Confidence

Interval for Mean Minimum Maximum

Lower Bound

Upper Bound

Kontrol hari ke-0 2 74.5600 .08485 .06000 73.7976 75.3224 74.50 74.62

Kontrol hari ke-20 ₂ _73.7800 _.09899 _.07000 _72.8906 _74.6694 _73.71 _73.85

Asap hari ke-0 2 74.2650 .09192 .06500 73.4391 75.0909 74.20 74.33

Asap hari ke-20 2 73.7150 .07778 .05500 73.0162 74.4138 73.66 73.77

Total ₈ _74.0800 _.37932 _.13411 _73.7629 _74.3971 _73.66 _74.62

ANOVA

Air

Sum of

Squares df Mean Square F Sig.

Between Groups .976 3 .325 41.299 .002

Within Groups _.031 ₄ _.008

Total 1.007 7

Air

Duncan

P N Subset for alpha = .05

a b c

Asap hari ke-20 2 73.7150

Kontrol hari ke-20 ₂ _73.7800

Asap hari ke-0 2 74.2650

Kontrol hari ke-0 2 74.5600

Sig. _.504 _1.000 _1.000

Means for groups in homogeneous subsets are displayed. a Uses Harmonic Mean Sample Size = 2.000.

(51)