Deskriptif Statistik Kadar Air Manisan Kering Mangga Suhu 40• C, 50• C, 60• C, dan 70• C

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Lampiran 1. Deskriptif Statistik Kadar Air Mangga Segar

Descriptive Statistics

6 80.73 82.09 81.5867 .49399

6 Kadar Air Mangga Segar

Valid N (listwise)

N Minimum Maximum Mean Std. Deviation

Lampiran 2. Deskriptif Statistik Kadar Air Manisan Kering Mangga Suhu 40•C, 50•C, 60•C, dan 70•C

Descriptives

Kadar Air Manisan Kering Mangga

6 18.8417 .43111 .17600 18.3892 19.2941 18.41 19.61 6 18.8750 .51987 .21224 18.3294 19.4206 18.42 19.75 6 18.6800 .51319 .20951 18.1414 19.2186 17.99 19.41 6 18.8417 .32591 .13305 18.4996 19.1837 18.30 19.20 6 18.4100 .34147 .13940 18.0517 18.7683 18.01 18.85 6 18.5100 .19586 .07996 18.3045 18.7155 18.27 18.75 6 18.4850 .10986 .04485 18.3697 18.6003 18.37 18.68 6 18.5250 .20579 .08401 18.3090 18.7410 18.28 18.82 6 18.6083 .29728 .12136 18.2964 18.9203 18.41 19.20 6 18.4883 .18777 .07666 18.2913 18.6854 18.24 18.75 6 18.4233 .27016 .11029 18.1398 18.7068 18.01 18.86 6 18.5383 .28470 .11623 18.2396 18.8371 18.33 19.10 6 18.4967 .14882 .06075 18.3405 18.6528 18.27 18.73 6 18.4033 .22133 .09036 18.1711 18.6356 18.02 18.66 6 18.6733 .28619 .11684 18.3730 18.9737 18.37 19.14 6 18.3850 .15241 .06222 18.2251 18.5449 18.08 18.49 6 18.4850 .36969 .15092 18.0970 18.8730 18.04 19.07 6 18.6217 .39620 .16175 18.2059 19.0375 18.13 19.15 6 18.4550 .21116 .08621 18.2334 18.6766 18.14 18.70 6 18.4567 .10501 .04287 18.3465 18.5669 18.27 18.57 6 18.4983 .18476 .07543 18.3044 18.6922 18.32 18.85 6 18.4017 .19549 .07981 18.1965 18.6068 18.02 18.53 6 18.6350 .26486 .10813 18.3570 18.9130 18.37 19.11 6 18.5050 .26205 .10698 18.2300 18.7800 18.06 18.77 144 18.5518 .30228 .02519 18.5020 18.6016 17.99 19.75 P5.I.1.a

P5.I.2.a P5.I.3.a P5.II.1.a P5.II.2.a P5.II.3.a P5.I.1.b P5.I.2.b P5.I.3.b P5.II.1.b P5.II.2.b P5.II.3.b P5.I.1.c P5.I.2.c P5.I.3.c P5.II.1.c P5.II.2.c P5.II.3.c P5.I.1.d P5.I.2.d P5.I.3.d P5.II.1.d P5.II.2.d P5.II.3.d Total

N Mean Std. Deviation Std. Error Lower Bound Upper Bound 95% Confidence Interval for

Mean

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Lampiran 3. Deskriptif Statistik Kadar Vitamin C Mangga Segar dan Mangga Setelah Mengalami Berbagai Perlakuan

Descriptives

Kadar Vitamin C

6 77.6633 6.24572 2.54980 71.1089 84.2178 71.01 85.99 6 52.5400 5.28032 2.15568 46.9986 58.0814 47.83 62.86 6 46.2050 6.41364 2.61836 39.4743 52.9357 40.05 53.17 6 63.6750 7.67384 3.13283 55.6218 71.7282 52.10 69.58 6 46.2050 6.41364 2.61836 39.4743 52.9357 40.05 53.17 6 52.5433 10.58461 4.32115 41.4355 63.6512 38.04 70.49 6 45.2750 7.53246 3.07511 37.3702 53.1798 36.57 52.85 6 63.6750 7.67384 3.13283 55.6218 71.7282 52.10 69.58 6 58.2683 2.45073 1.00051 55.6964 60.8402 54.69 60.29 6 53.4017 5.56722 2.27281 47.5592 59.2441 42.39 57.33 6 17.9100 4.10060 1.67406 13.6067 22.2133 11.73 22.58 6 15.4350 4.16844 1.70176 11.0605 19.8095 10.76 21.87 6 11.3900 .41439 .16917 10.9551 11.8249 11.10 12.08 6 23.5833 2.82656 1.15394 20.6170 26.5496 19.91 26.30 6 19.9117 3.15706 1.28886 16.5985 23.2248 16.97 22.85 6 16.1733 4.41393 1.80198 11.5412 20.8055 11.25 23.15 96 41.4909 21.08806 2.15229 37.2181 45.7638 10.76 85.99 P0

N Mean Std. Deviation Std. Error Lower Bound Upper Bound 95% Confidence Interval for

Mean

Minimum Maximum

Lampiran 4. Deskriptif Statistik Kadar Vitamin C Manisan Kering Mangga Tanpa Perendaman Asam Sitrat Pada Suhu Pengeringan 40•C, 50•C, 60•C, dan 70•C

Dependent Variable: Kadar Vitamin C

15.6233 .18096 6 13.0900 .01095 6 10.7700 .03286 6 9.2650 .03834 6 12.1871 2.46008 24 13.4217 .45648 6 12.5250 .13693 6 9.3750 .02739 6 8.1700 .02191 6 10.8729 2.22429 24 11.1033 2.13887 6 8.4250 .02739 6 7.3150 .03834 6 6.8950 .02739 6 8.4346 1.94897 24 13.3828 2.24112 18 11.3467 2.14038 18 9.1533 1.46066 18 8.1100 .99695 18 10.4982 2.69162 72 suhu

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Lampiran 5. Deskriptif Statistik Kadar Vitamin C Manisan Kering Mangga Dengan Perendaman Asam Sitrat Pada Suhu Pengeringan 40•C, 50•C, 60•C, dan 70•C

Dependent Variable: Kadar Vitamin C

20.3717 .31562 6

15.8850 .07120 6

13.4400 .06573 6

11.3000 .02191 6

15.2492 3.44918 24

17.7017 .16893 6

14.1050 .01643 6

12.2050 .10407 6

10.6650 .01643 6

13.6692 2.68586 24

14.4367 .38114 6

12.2500 .16432 6

10.1700 .02191 6

8.1200 .03286 6

11.2442 2.40992 24 17.5033 2.51342 18 14.0800 1.53022 18 11.9383 1.38897 18 10.0283 1.41410 18 13.3875 3.28989 72 suhu

Mean Std. Deviation N

Lampiran 6. Deskriptif Statistik Kadar Sukrosa Manisan Kering Mangga Tanpa Perendaman Asam Sitrat Pada Suhu Pengeringan 40•C, 50•C, 60•C, dan 70•C

Dependent Variable: Kadar Sukrosa Manisan Kering Mangga

5.9367 .70099 6 3.1667 2.54296 6 5.2350 2.12055 6 2.0317 .48684 6 4.0925 2.25853 24 4.9983 4.63516 6 4.5200 3.48738 6 6.1200 .28050 6 1.0417 .36799 6 4.1700 3.33420 24 8.5633 2.04300 6 5.8583 .63009 6 8.0133 5.15230 6 1.8683 .40047 6 6.0758 3.74479 24 6.4994 3.17831 18 4.5150 2.62189 18 6.4561 3.25199 18 1.6472 .59628 18 4.7794 3.26338 72 suhu

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Lampiran 7. Deskriptif Statistik Kadar Sukrosa Manisan Kering Mangga Dengan Perendaman Asam Sitrat Pada Suhu Pengeringan 40•C, 50•C, 60•C, dan 70•C

Dependent Variable: Kadar Sukrosa Manisan Kering Mangga

6.1167 .30975 6 5.2233 .85052 6 2.2483 .57220 6 2.1450 .55756 6 3.9333 1.88931 24 7.9200 .57376 6 7.4483 .50630 6 6.0217 .81175 6 2.2233 1.36784 6 5.9033 2.42845 24 9.1350 1.01461 6 8.6917 4.55797 6 6.1417 .44853 6 2.8650 .32204 6 6.7083 3.36242 24 7.7239 1.43384 18 7.1211 2.92882 18 4.8039 1.95175 18 2.4111 .88452 18 5.5150 2.84731 72 suhu

Lampiran 8. Deskriptif Statistik Tingkat Kekerasan (Hardness) Manisan Kering Mangga Tanpa Perendaman Asam Sitrat Pada Suhu Pengeringan 40•C, 50•C, 60•C, dan 70•C

Dependent Variable: Tingkat Kekerasan Manisan Kering Mangga

110.7245 1.11765 6 164.0374 1.70371 6 165.3043 .77270 6 200.4446 .34654 6 160.1277 32.75308 24 101.9245 1.99475 6 151.1549 .74407 6 149.9005 1.16580 6 180.7457 .29472 6 145.9314 28.87757 24 96.3761 .79939 6 135.2513 .98863 6 135.2216 .40918 6 165.2782 .54380 6 133.0318 24.99527 24 103.0084 6.21925 18 150.1479 12.16848 18 150.1421 12.66318 18 182.1562 14.81342 18 146.3636 30.72829 72 Suhu

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Lampiran 9. Deskriptif Statistik Tingkat Kekerasan (Hardness) Manisan Kering Mangga Dengan Perendaman Asam Sitrat Pada Suhu Pengeringan 40•C, 50•C, 60•C, dan 70•C

Dependent Variable: Tingkat Kekerasan Manisan Kering Mangga

110.7038 .70487 6 163.8109 1.37422 6 165.2670 .41330 6 200.0723 .23008 6 159.9635 32.62568 24 102.3658 1.72444 6 151.1938 1.37483 6 149.7774 .45630 6 180.3336 .61072 6 145.9177 28.56799 24 96.5744 1.01780 6 135.1369 .66645 6 135.1401 .34344 6 165.1820 .46791 6 133.0084 24.88145 24 103.2147 6.07762 18 150.0472 12.12565 18 150.0615 12.66330 18 181.8627 14.70546 18 146.2965 30.53885 72 Suhu

Lampiran 10. Deskriptif Statistik Tingkat Kekenyalan (Chewiness) Manisan Kering Mangga Tanpa Perendaman Asam Sitrat Pada Suhu Pengeringan 40•C, 50•C, 60•C, dan 70•C

Dependent Variable: Tingkat Kekenyalan Manisan Kering Mangga

.0011 .00135 6 .0015 .00100 6 .0001 .00006 6 .0023 .00133 6 .0012 .00129 24 .0012 .00135 6 .0022 .00139 6 .0019 .00129 6 .0027 .00031 6 .0020 .00123 24 .0021 .00177 6 .0008 .00164 6 .0002 .00020 6 .0010 .00173 6 .0010 .00156 24 .0015 .00149 18 .0015 .00142 18 .0007 .00110 18 .0020 .00141 18 .0014 .00141 72 Suhu

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Lampiran 11. Deskriptif Statistik Tingkat Kekenyalan (Chewiness) Manisan Kering Mangga Tanpa Perendaman Asam Sitrat Pada Suhu Pengeringan 40•C, 50•C, 60•C, dan 70•C

Dependent Variable: Tingkat Kekenyalan Manisan Kering Mangga

.0011 .00169 6 .0006 .00057 6 .0019 .00167 6 .0006 .00075 6 .0010 .00132 24 .0026 .00049 6 .0019 .00281 6 .0009 .00090 6 .0015 .00124 6 .0017 .00163 24 .0008 .00082 6 .0009 .00070 6 .0011 .00081 6 .0011 .00110 6 .0010 .00082 24 .0015 .00132 18 .0011 .00170 18 .0013 .00121 18 .0011 .00107 18 .0013 .00133 72 Suhu

Lampiran 12. Tabel Post Hoc Kadar Vitamin C Mangga Segar dan Mangga Setelah Mengalami Berbagai Perlakuan

Kadar Vitamin C

Duncana

6 11.3900

6 15.4350 15.4350 6 16.1733 16.1733

6 17.9100 17.9100 17.9100 6 19.9117 19.9117

6 23.5833

6 45.2750

6 46.2050 46.2050

6 52.5400 52.5400 52.5400

6 52.5433 52.5433 52.5433

6 53.4017 53.4017

6 58.2683 58.2683

6 63.6750

6 77.6633

.080 .232 .115 .056 .059 .125 .134 1.000 perlakuan

Subset for alpha = .05

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Lampiran 13. Tabel Post Hoc Kadar Vitamin C Manisan Kering Mangga Tanpa Perendaman Asam Sitrat Dipengaruhi oleh Berbagai Perlakuan

Blanching

Kadar Vitamin C Duncana,b

24 8.4346

24 10.8729

24 12.1871

1.000 1.000 1.000

blanching 5 2.5 0 Sig.

N 1 2 3

Subset

Means for groups in homogeneous subsets are displayed. Based on Type III Sum of Squares

The error term is Mean Square(Error) = .403. Uses Harmonic Mean Sample Size = 24.000. a.

Alpha = .05. b.

Lampiran 14. Tabel Post Hoc Kadar Vitamin C Manisan Kering Mangga Tanpa Perendaman Asam Sitrat Dipengaruhi oleh Berbagai Perlakuan Suhu Pengeringan

18 8.1100

18 9.1533

18 11.3467

18 13.3828

1.000 1.000 1.000 1.000

suhu 70 60 50 40 Sig.

N 1 2 3 4

Subset

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Lampiran 15. Tabel Post Hoc Kadar Vitamin C Manisan Kering Mangga Dengan Perendaman Asam Sitrat Dipengaruhi oleh Berbagai Perlakuan

Blanching

24 11.2442

24 13.6692

24 15.2492

1.000 1.000 1.000

N 1 2 3

Subset

Alpha = .05. b.

Lampiran 16. Tabel Post Hoc Kadar Vitamin C Manisan Kering Mangga Dengan Perendaman Asam Sitrat Dipengaruhi oleh Berbagai Perlakuan Suhu Pengeringan

18 10.0283

18 11.9383

18 14.0800

18 17.5033

1.000 1.000 1.000 1.000

suhu 70 60 50 40 Sig.

N 1 2 3 4

Subset

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Lampiran 17. Tabel Post Hoc Kadar Sukrosa Manisan Kering Mangga Tanpa Perendaman Asam Sitrat Dipengaruhi oleh Berbagai Perlakuan

Blanching

Kadar Sukrosa Manisan Kering Mangga Duncana,b

24 4.0925

24 4.1700

24 6.0758

.916 1.000

N 1 2

Subset

The error term is Mean Square(Error) = 6.402. Uses Harmonic Mean Sample Size = 24.000. a.

Alpha = .05. b.

Lampiran 18. Tabel Post Hoc Kadar Sukrosa Manisan Kering Mangga Tanpa Perendaman Asam Sitrat Dipengaruhi oleh Berbagai Perlakuan Suhu Pengeringan

18 1.6472

18 4.5150

18 6.4561

18 6.4994

1.000 1.000 .959

suhu 70 50 60 40 Sig.

N 1 2 3

Subset

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Lampiran 19. Tabel Post Hoc Kadar Sukrosa Manisan Kering Mangga Dengan Perendaman Asam Sitrat Dipengaruhi oleh Berbagai Perlakuan

Blanching

24 3.9333

24 5.9033

24 6.7083

1.000 .066

N 1 2

Subset

Alpha = .05. b.

Lampiran 20. Tabel Post Hoc Kadar Sukrosa Manisan Kering Mangga Dengan Perendaman Asam Sitrat Dipengaruhi oleh Berbagai Perlakuan Suhu Pengeringan

18 2.4111

18 4.8039

18 7.1211

18 7.7239

1.000 1.000 .230

suhu 70 60 50 40 Sig.

N 1 2 3

Subset

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Lampiran 21. Tabel Post Hoc Tingkat Kekerasan (Hardness) Manisan Kering Mangga Tanpa Perendaman Asam Sitrat Dipengaruhi oleh Berbagai Perlakuan

Blanching

Tingkat Kekerasan Manisan Kering Mangga Duncana,b

24 133.0318

24 145.9314

24 160.1277

1.000 1.000 1.000

Blanching 5

2.5 0 Sig.

N 1 2 3

Subset

Alpha = .05. b.

Lampiran 22. Tabel Post Hoc Tingkat Kekerasan (Hardness) Manisan Kering Mangga Tanpa Perendaman Asam Sitrat Dipengaruhi oleh Berbagai Perlakuan Suhu Pengeringan

18 103.0084

18 150.1421

18 150.1479

18 182.1562

1.000 .987 1.000

Suhu 40 60 50 70 Sig.

N 1 2 3

Subset

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Lampiran 23. Tabel Post Hoc Tingkat Kekerasan (Hardness) Manisan Kering Mangga Dengan Perendaman Asam Sitrat Dipengaruhi oleh Berbagai Perlakuan

Blanching

24 133.0084

24 145.9177

24 159.9635

1.000 1.000 1.000

Blanching 5

2.5 0 Sig.

N 1 2 3

Subset

Alpha = .05. b.

Lampiran 24. Tabel Post Hoc Tingkat Kekerasan (Hardness) Manisan Kering Mangga Dengan Perendaman Asam Sitrat Dipengaruhi oleh Berbagai Perlakuan Suhu Pengeringan

18 103.2147

18 150.0472

18 150.0615

18 181.8627

1.000 .962 1.000

Suhu 40 50 60 70 Sig.

N 1 2 3

Subset

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Lampiran 25. Tabel Post Hoc Tingkat Kekenyalan (Chewiness) Manisan Kering Mangga Tanpa Perendaman Asam Sitrat Dipengaruhi oleh Berbagai Perlakuan Blanching

Tingkat Kekenyalan Manisan Kering Mangga Duncana,b

24 .0010

24 .0012

24 .0020

.589 1.000

Blanching 5

0 2.5 Sig.

N 1 2

Subset

The error term is Mean Square(Error) = 1.58E-006. Uses Harmonic Mean Sample Size = 24.000. a.

Alpha = .05. b.

Lampiran 26. Tabel Post Hoc Tingkat Kekenyalan (Chewiness) Manisan Kering Mangga Tanpa Perendaman Asam Sitrat Dipengaruhi oleh Berbagai PerlakuanSuhu Pengeringan

18 .0007

18 .0015 .0015

18 .0020

.081 .241

Suhu 60 40 50 70 Sig.

N 1 2

Subset

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Lampiran 27. Tabel Post Hoc Tingkat Kekenyalan (Chewiness) Manisan Kering Mangga Dengan Perendaman Asam Sitrat Dipengaruhi oleh Berbagai Perlakuan Blanching

24 .0010

24 .0017

.061 Blanching

5 0 2.5 Sig.

N 1

Subset

Alpha = .05. b.

Lampiran 28. Tabel Post Hoc Tingkat Kekenyalan (Chewiness) Manisan Kering Mangga Dengan Perendaman Asam Sitrat Dipengaruhi oleh Berbagai PerlakuanSuhu Pengeringan

18 .0011

18 .0013

18 .0015

.379 Suhu

70 50 60 40 Sig.

N 1

Subset

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Lampiran 29. Data Perhitungan Analisa Sensoris

Parameter

Tekstur Warna Aroma Rasa Overall

erlakuan Ranking

Score Frekuensi Score Frekuensi Score Frekuensi Score Frekuensi Score Frekuensi

1 0 0 0 0 4 4 0 0 1 1

2 8 16 2 4 14 28 10 20 11 22

3 8 24 9 27 3 9 2 6 4 12

4 8 32 11 44 3 12 8 32 9 36

5 1 5 3 15 1 5 5 25 0 0

Total 77 Total 90 Total 58 Total 83 Total 71

Kontrol – nonblanching-40•C

Rata-rata 3.08 Rata-rata 3.6 Rata-rata 2.32 Rata-rata 3.32 Rata-rata 2.84

1 0 0 0 0 12 12 1 1 2 2

2 2 4 0 0 8 16 0 0 3 6

3 17 51 6 18 2 6 16 48 13 39

4 6 24 16 64 1 4 6 24 6 24

5 0 0 3 15 2 10 2 10 1 5

Kontrol-blanching2.5menit-40•C

1 7 7 0 0 12 12 0 0 1 1

2 6 12 3 6 10 20 0 0 3 6

3 7 21 12 36 3 9 9 27 15 45

4 0 0 8 32 0 0 13 52 6 24

5 5 25 2 10 0 0 3 15 0 0

Kontrol-blanching5menit-40•C

1 0 0 0 0 6 6 1 1 0 0

2 5 10 1 2 12 24 3 6 2 4

3 10 30 11 33 6 18 11 33 14 42

4 4 16 7 28 1 4 8 32 8 32

5 6 30 6 30 0 0 2 10 1 5

Sitrat – nonblanching-40•C

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Parameter

Tekstur Warna Aroma Rasa Overall

Perlakuan Ranking

1 1 1 0 0 11 11 0 0 0 0

2 3 6 3 6 11 22 3 6 2 4

3 7 21 11 33 3 9 8 24 16 48

4 14 56 6 24 0 0 11 44 6 24

5 0 0 4 20 0 0 3 15 1 5

Sitrat-blanching2.5menit-40•C

1 6 6 0 0 14 14 0 0 1 1

2 6 12 1 2 9 18 5 10 5 10

3 7 21 5 15 2 6 13 39 14 42

4 4 16 12 48 0 0 7 28 5 20

5 2 10 7 35 0 0 0 0 0 0

Sitrat-blanching5menit-40•C

Rata-rata 2.6 Rata-rata 4 Rata-rata 1.52 Rata-rata 3.08 Rata-rata 2.92

1 2 2 0 0 13 13 2 2 2 2

2 5 10 4 8 9 18 8 16 11 22

3 12 36 3 9 3 9 7 21 4 12

4 5 20 11 44 0 0 5 20 7 28

5 1 5 7 35 0 0 3 15 1 5

Kontrol-nonblanching-50•C

1 1 1 0 0 10 10 0 0 0 0

2 3 6 2 4 8 16 2 4 5 10

3 4 12 9 27 6 18 8 24 13 39

4 13 52 9 36 1 4 12 48 6 24

5 4 20 5 25 0 0 3 15 1 5

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Parameter

Perlakuan Ranking

1 0 0 0 0 9 9 0 0 3 3

2 1 2 1 2 11 22 5 10 5 10

3 9 27 18 54 5 15 11 33 8 24

4 11 44 5 20 0 0 5 20 8 32

5 4 20 1 5 0 0 4 20 1 5

Kontrol –blanching5menit-50•C

1 0 0 0 0 10 10 3 3 2 2

2 2 4 4 8 11 22 5 10 5 10

3 10 30 8 24 1 3 11 33 13 39

4 9 36 6 24 3 12 4 16 3 12

5 4 20 7 35 0 0 2 10 2 10

Sitrat-nonblanching-50•C

1 0 0 0 0 12 12 0 0 4 4

2 5 10 1 2 9 18 1 2 0 0

3 11 33 13 39 4 12 9 27 13 39

4 7 28 7 28 0 0 13 52 7 28

5 2 10 4 20 0 0 2 10 1 5

1 0 0 0 0 16 16 0 0 3 3

2 5 10 2 4 7 14 2 4 0 0

3 7 21 6 18 2 6 9 27 17 51

4 9 36 15 60 0 0 12 48 5 20

5 4 20 2 10 0 0 2 10 0 0

Sitrat –blanching5menit-50•C

(19)

Parameter

Perlakuan Ranking

1 4 4 0 0 6 6 1 1 0 0

2 1 2 2 4 9 18 4 8 3 6

3 12 36 5 15 5 15 10 30 18 54

4 8 32 13 52 5 20 9 36 4 16

5 0 0 5 25 0 0 1 5 0 0

Kontrol – nonblanching-60•C

1 2 2 0 0 9 9 0 0 0 0

2 2 4 6 12 13 26 0 0 5 10

3 7 21 11 33 2 6 13 39 10 30

4 10 40 5 20 0 0 15 60 9 36

5 4 20 3 15 1 5 2 10 1 5

1 7 7 0 0 13 13 0 0 2 2

2 9 18 1 2 6 12 1 2 6 12

3 6 18 5 15 6 18 15 45 9 27

4 3 12 9 36 0 0 7 28 8 32

5 0 0 10 50 0 0 2 10 0 0

Kontrol-blanching5menit-60•C

1 2 2 0 0 5 5 3 3 5 5

2 3 6 0 0 13 26 8 16 6 12

3 8 24 7 21 5 15 9 27 10 30

4 10 40 13 52 2 8 4 16 3 12

5 2 10 5 25 0 0 1 5 1 5

Sitrat – nonblanching-60•C

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Parameter

Tekstur Warna Aroma Rasa Overall

Perlakuan Ranking

1 8 8 0 0 12 12 1 1 3 3

2 9 18 4 8 9 18 2 4 5 10

3 5 15 11 33 4 12 9 27 11 33

4 3 12 8 32 0 0 11 44 5 20

5 0 0 2 10 0 0 2 10 1 5

1 4 4 0 0 14 14 0 0 1 1

2 6 12 6 12 10 20 6 12 4 8

3 7 21 11 33 1 3 11 33 13 39

4 7 28 7 28 0 0 7 28 6 24

5 1 5 1 5 0 0 1 5 1 5

Sitrat-blanching5menit-60•C

1 0 0 0 0 6 6 3 3 0 0

2 4 8 6 12 10 20 6 12 3 6

3 11 33 6 18 8 24 9 27 13 39

4 7 28 9 36 1 4 7 28 9 36

5 3 15 4 20 0 0 0 0 0 0

Kontrol-nonblanching-70•C

1 5 5 0 0 10 10 1 1 3 3

2 4 8 10 20 9 18 3 6 7 14

3 9 27 6 18 6 18 9 27 10 30

4 7 28 7 28 0 0 9 36 5 20

5 0 0 2 10 0 0 3 15 0 0

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Parameter

Perlakuan Ranking

1 6 6 1 1 10 10 0 0 1 1

2 6 12 10 20 10 20 5 10 7 14

3 11 33 3 9 5 15 8 24 7 21

4 2 8 10 40 0 0 8 32 8 32

5 0 0 1 5 0 0 4 20 2 10

Kontrol –blanching5menit-70•C

Rata-rata 2.36 Rata-rata 3 Rata-rata 1.8 Rata-rata 3.44 Rata-rata 3.12

1 0 0 0 0 6 6 4 4 2 2

2 1 2 6 12 7 14 12 24 8 16

3 12 36 6 18 10 30 4 12 9 27

4 11 44 8 32 2 8 4 16 5 20

5 1 5 5 25 0 0 1 5 1 5

Sitrat-nonblanching-70•C

1 3 3 0 0 8 8 0 0 0 0

2 10 20 5 10 12 24 7 14 10 20

3 7 21 6 18 5 15 9 27 8 24

4 5 20 10 40 0 0 7 28 6 24

5 0 0 4 20 0 0 2 10 0 0

1 1 1 0 0 6 6 1 1 0 0

2 12 24 9 18 15 30 3 6 7 14

3 7 21 5 15 3 9 10 30 7 21

4 2 8 4 16 1 4 10 40 10 40

5 3 15 7 35 0 0 1 5 0 0

Sitrat –blanching5menit-70•C

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Lampiran 30. Lembar Kuesioner

LEMBAR KUISIONER

Nama : ... Umur : ... tahun Jenis kelamin : ...

Di hadapan Anda disediakan beberapa sample manisan kering mangga. Anda diminta untuk mengisi quisioner yang berkaitan dengan tekstur, warna, aroma, rasa, dan kesukaan.

Silahkan mengisi jawaban pada kolom yang telah disediakan di bawah ini.

Sampel Tekstur Warna Aroma Rasa Overall

215 359 139 461 357 285 136 735 653 817 528 351

Sampel Tekstur Warna Aroma Rasa Overall

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826 376 417 297 158 260 105

Keterangan Penilaian :

Tekstur :

1. tidak kenyal 2. kurang kenyal 3. agak kenyal 4. kenyal 5. kenyal sekali

Rasa :

1. masam sekali 2. masam 3. agak manis 4. manis 5. manis sekali

Aroma :

1. tidak ada aroma mangga 2. aroma mangga kurang kuat 3. arom mangga agak kuat 4. aroma mangga kuat 5. aroma mangga kuat sekali

Warna : 1. coklat

2. coklat kekuningan 3. kuning tua

4. kuning 5. kuning muda

Overall

(24)

Kode Sampel :