7. LAMPIRAN 7.1. Worksheet Uji Sensori (Uji Rating dan Ranking Hedonik) - 07.70.0019 C. Felicia Sunita LAMPIRAN

(1)

51

7. LAMPIRAN

7.1.

Worksheet

Uji Sensori (Uji Rating dan Ranking Hedonik)

Worksheet

Uji Ranking Hedonik dan Uji Rating Hedonik

Tanggal uji

:

Jenis sampel :

Brownies

Identifikasi sampel:

Kode

Brownies

dengan tepung suweg 0%

A

Brownies

B

Brownies

C

Brownies

D

Brownies

E

Kode kombinasi urutan penyajian:

ABCDE = 1

ABEDC = 2

ABDEC = 3

AEBCD = 4

AEDCB = 5

ADBCE = 6

ADCEB = 7

ADECB = 8

ACBDE = 9

ACEDB = 10

BADCE = 11

BACDE = 12

BAEDC = 13

BCDEA = 14

BCAED = 15

BCEAD = 16

BDEAC = 17

BDAEC = 18

BDCEA = 19

BDCAE = 20

CDBAE = 21

CDAEB = 22

CDBEA = 23

CBAED = 24

CABED = 25

CBEAD = 26

CBDAE = 27

CDABE = 28

CEBAD = 29

CEADB = 30

DABCE = 31

DAECB = 32

DBCAE = 33

DBAEC = 34

DBCEA = 35

DCAEB = 36

DCABE = 37

DEBAC = 38

DEBCA = 39

DEACB = 40

(2)

Penyajian :

Panelis Kode

sampel

urutan penyajian

#01

861 116 975 135 926

1

#02

387 216 345 187 383

2

#03

215 493 317 758 415

3

#04

818 871 748 636 284

4

#05

536 241 168 591 594

5

#06

655 693 999 167 667

6

#07

755 562 214 786 323

7

#08

846 926 349 225 198

8

#09

161 636 741 128 972

9

#10

313 593 937 527 889

10

#11

224 283 328 615 915

11

#12

125 859 674 746 253

12

#13

896 332 192 791 137

13

#14

826 392 773 647 674

14

#15

415 226 662 157 195

15

#16

265 681 288 961 683

16

#17

855 586 311 935 862

17

#18

288 171 618 522 398

18

#19

513 184 537 765 773

19

#20

375 871 266 375 165

20

#21

459 161 793 464 211

21

#22

174 786 333 476 559

22

#23

765 784 291 642 475

23

#24

685 531 967 834 232

24

#25

869 721 457 988 431

25

Panelis Kode

sampel

urutan penyajian

#26

325 417 557 216 429

26

#27

253 795 486 251 774

27

#28

932 143 274 585 437

28

#29

565 136 937 377 246

29

#30

286 145 891 862 478

30

#31

813 448 912 372 452

31

#32

711 549 797 119 855

32

#33

488 881 898 228 585

33

#34

163 542 355 478 461

34

#35

498 917 117 919 365

35

#36

138 983 691 595 113

36

#37

133 598 759 252 646

37

#38

946 363 854 885 719

38

#39

554 277 127 261 873

39

#40

129 276 841 577 822

40

#41

244 582 651 923 426

41

#42

958 743 896 334 829

42

#43

441 767 468 458 282

43

#44

316 771 339 979 714

44

#45

353 475 866 653 489

45

#46

572 749 231 345 451

46

#47

546 629 259 625 282

47

#48

535 969 549 859 354

48

#49

176 869 863 174 644

49

(3)

Rekap kode sampel:

Sampel A

861 387 215 818 536 655 755 846 161 313

283 859 332 674 662 961 935 618 773 375

464 333 475 967 721 216 251 274 377 891

448 549 228 355 365 691 759 885 873 841

582 829 458 714 475 345 625 549 644 941

Sampel B

116 216 493 748 594 999 323 198 741 889

224 125 896 826 415 265 855 228 513 375

793 559 291 531 457 417 795 585 937 478

912 855 881 542 917 113 252 854 127 822

651 743 282 339 489 749 259 859 869 218

Sampel C

975 383 415 636 591 167 214 225 636 593

915 674 137 392 226 681 862 398 537 266

459 174 765 685 869 325 253 932 565 286

372 119 898 461 117 983 598 719 261 577

923 896 767 979 866 451 629 354 174 233

Sampel D

135 187 317 284 168 693 562 926 128 527

328 746 791 773 195 683 586 171 184 871

161 786 784 232 431 429 486 143 246 862

813 711 488 163 498 138 133 946 554 129

426 334 468 771 653 231 282 969 863 361

Sampel E

926 345 758 871 241 667 786 349 972 937

(4)

7.2.

Scoresheet

Uji Sensori (Uji Rating Hedonik)

UJI RATING HEDONIK

Nama

:

Tanggal:

Produk

:

Brownies

Atribut

:

Aroma

Instruksi :

Di hadapan Anda terdapat 5 sampel

brownies

. Bandingkan sampel secara berturutan dari kiri ke

kanan, bauilah masing–masing. Setelah membaui semua sampel, Anda boleh mengulang

sesering yang Anda perlukan. Urutkan sampel dari yang paling Anda tidak sukai (=1) hingga

sampel yang paling Anda sukai (=5).

Sampel Rating

(boleh ada yang dobel)

Terima Kasih

UJI RATING HEDONIK

Nama

:

Tanggal:

Produk

:

Brownies

Atribut

:

Tekstur

Instruksi :

Berkumur-kumurlah dahulu sebelum menguji masing-masing sampel.

brownies

. Cicipi sampel secara berturutan dari kiri ke kanan,

rasakan tekstur masing–masing. Setelah mencicipi 1 sampel dan merasakannya, minumlah air

putih dan berikan jeda. Kemudian lanjutkan ke sampel berikutnya, Anda boleh mengulang

sesering yang Anda perlukan. Urutkan sampel dari yang paling Anda tidak sukai (=1) hingga

Sampel Rating

(5)

UJI RATING HEDONIK

Nama

:

Tanggal:

Produk

:

Brownies

Atribut

:

Rasa

Instruksi :

brownies

. Cicipi sampel secara berturutan dari kiri ke kanan,

rasakan masing–masing. Setelah m

encicipi 1 sampel dan merasakannya, minumlah air putih dan berikan jeda. Kemudian lanjutkan

ke sampel berikutnya, Anda boleh mengulang sesering yang Anda perlukan. Urutkan sampel dari

yang paling Anda tidak sukai (=1) hingga sampel yang paling Anda sukai (=5).

Sampel Rating

Terima Kasih

UJI RATING HEDONIK

Nama

:

Tanggal:

Produk

:

Brownies

Atribut

:

Overall

Instruksi :

brownies

. Setelah Anda melakukan uji sensori semua

atribut, lihatlah penampilan keseluruhan dari semua atribut yang terdapat pada sampel secara

berturutan dari kiri ke kanan. Berilah penilaian

overall

sampel dari yang paling Anda tidak sukai

(=1) hingga sampel yang paling Anda sukai (=5).

Sampel Rating

(6)

7.3.

Scoresheet

Uji Sensori (Uji Ranking Hedonik)

UJI RANKING HEDONIK

Nama

:

Tanggal:

Produk

:

Brownies

Atribut

:

Aroma

Instruksi :

brownies

. Bandingkan sampel secara berturutan dari kiri ke

kanan, bauilah masing–masing. Setelah membaui semua sampel, Anda boleh mengulang

sesering yang Anda perlukan. Urutkan sampel dari yang paling Anda tidak sukai (=1) hingga

Sampel

Ranking (jangan ada yang dobel)

Terima Kasih

UJI RANKING HEDONIK

Nama

:

Tanggal:

Produk

:

Brownies

Atribut

:

Tekstur

Instruksi :

brownies

. Cicipi sampel secara berturutan dari kiri ke kanan,

rasakan tekstur masing–masing. Setelah mencicipi 1 sampel dan merasakannya, minumlah air

putih dan berikan jeda. Kemudian lanjutkan ke sampel berikutnya, Anda boleh mengulang

sesering yang Anda perlukan. Urutkan sampel dari yang paling Anda tidak sukai (=1) hingga

Sampel

(7)

UJI RANKING HEDONIK

Nama

:

Tanggal:

Produk

:

Brownies

Atribut

:

Rasa

Instruksi :

brownies

. Cicipi sampel secara berturutan dari kiri ke kanan,

rasakan masing–masing. Setelah mencicipi 1 sampel dan merasakannya, minumlah air putih dan

berikan jeda. Kemudian lanjutkan ke sampel berikutnya, Anda boleh mengulang sesering yang

Anda perlukan. Urutkan sampel dari yang paling Anda tidak sukai (=1) hingga sampel yang

paling Anda sukai (=5).

Sampel

Terima Kasih

UJI RANKING HEDONIK

Nama

:

Tanggal:

Produk

:

Brownies

Atribut

:

Overall

Instruksi :

brownies

. Setelah Anda melakukan uji sensori semua

atribut, lihatlah penampilan keseluruhan dari semua atribut yang terdapat pada sampel secara

berturutan dari kiri ke kanan. Berilah penilaian

overall

sampel dari yang paling Anda tidak sukai

(=1) hingga sampel yang paling Anda sukai (=5).

Sampel

(8)

7.4. Analisa

Data

7.4.1.

Analisa Data Pengeringan

4. jam * perl

Dependent Variable: KA

5.442 .106 5.226 5.657

6.076 .106 5.860 6.291

5.134 .106 4.919 5.350

4.668 .106 4.452 4.883

4.856 .106 4.641 5.071

4.616 .106 4.401 4.831

4.360 .106 4.145 4.575

4.456 .106 4.241 4.671

3.511 .106 3.296 3.726

perl kontrol

rendam air hangat rendam NaCl kontrol

rendam air hangat rendam NaCl jam

5 jam

6 jam

7 jam

Mean Std. Error Lower Bound Upper Bound 95% Confidence Interval

KA

Duncana,b

15 4.1090

15 4.7132

15 5.5505

1.000 1.000 1.000

jam 7 jam 6 jam 5 jam 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) = .056. Uses Harmonic Mean Sample Size = 15.000. a.

(9)

7.4.2.

Analisa Data Kimia dan Oksalat Umbi Suweg

Descriptives

82.09507 .845188 80.18312

84.00701

82.05818 81.95891 7.143 2.672720 79.204 85.650 6.446 5.494

.133 .687

-2.142 1.334 83.37973 .555780 82.12247

84.63699

83.37803 83.34000 3.089 1.757529 80.620 86.170 5.550 2.685

-.133 .687

-.676 1.334 80.82360 .469779 79.76089

81.88631

80.88956 80.98400 2.207 1.485572 77.820 82.640 4.820 2.220

-.840 .687

.465 1.334

Mean

Lower Bound Upper Bound 95% Confidence

Interval for Mean

5% Trimmed Mean Median

Variance Std. Deviation Minimum Maximum Range

Interquartile Range Skewness

Kurtosis Mean

Interval for Mean

Kurtosis Mean

Interval for Mean

Kurtosis Perlakuan

kontrol

rebus

rendam NaCl Kadar_air_umbi

(10)

Descriptives

.43239 .055724 .30633

.55844

.43550 .42219 .031 .176215 .130 .679 .548 .290

-.185 .687

-.812 1.334 .22413 .013096 .19451

.25376

.22400 .23173 .002 .041413 .162 .289 .127 .073

-.191 .687

-.816 1.334 .34542 .018139 .30438

.38645

.34409 .32327 .003 .057361 .279 .436 .157 .113

.537 .687

-1.416 1.334 Mean

Interval for Mean

Kurtosis Mean

Interval for Mean

Kurtosis Mean

Interval for Mean

Kurtosis Perlakuan

kontrol

rebus

rendam NaCl Kadar_lemak_umbi

(11)

Descriptives

1.56408 .096683 1.34537

1.78279

1.57103 1.58550 .093 .305738 1.098 1.905 .807 .577

-.226 .687

-1.852 1.334 1.40096 .085573 1.20738

1.59454

1.40842 1.45672 .073 .270606 .942 1.725 .783 .445

-.480 .687

-1.161 1.334 1.17201 .012077 1.14469

1.19933

1.17150 1.16412 .001 .038191 1.112 1.241 .129 .043

.708 .687

.509 1.334 Mean

Interval for Mean

Kurtosis Mean

Interval for Mean

Kurtosis Mean

Interval for Mean

Kurtosis Perlakuan

kontrol

rebus

rendam NaCl Kadar_protein_umbi

(12)

Descriptives

2.13908 .169376 1.75593

2.52224

2.11959 2.24847 .287 .535614 1.400 3.229 1.829 .712

.581 .687

.673 1.334 1.53130 .084746 1.33959

1.72301

1.53298 1.52972 .072 .267992 1.200 1.833 .633 .538

-.022 .687

-2.241 1.334 2.37526 .094649 2.16115

2.58937

2.37928 2.40308 .090 .299306 1.899 2.779 .880 .517

-.199 .687

-1.457 1.334 Mean

Interval for Mean

Kurtosis Mean

Interval for Mean

Kurtosis Mean

Interval for Mean

Kurtosis Perlakuan

kontrol

rebus

rendam NaCl Kadar_abu_umbi

(13)

Descriptives

13.76950 .601105

12.40971

15.12929

13.80489 13.60150 3.613 1.900860 10.927 15.975 5.048 3.849

-.095 .687

-1.683 1.334

13.46388 .427616

12.49654

14.43121

13.45223 13.28988 1.829 1.352240 11.421 15.717 4.296 1.853

.441 .687

-.421 1.334

15.28367 .530195

14.08429

16.48306

15.21464 15.01060 2.811 1.676624 13.301 18.509 5.209 2.697

.756 .687

-.088 1.334

Mean

Interval for Mean

Kurtosis Mean

Interval for Mean

Kurtosis Mean

Interval for Mean

Kurtosis Perlakuan

kontrol

rebus

rendam NaCl Kadar_karbohidrat_umbi

(14)

Descriptives

4.66200 .107900 4.41791

4.90609

4.67600 4.66200 .116 .341210 4.032 5.040 1.008 .567

-.504 .687

-.468 1.334 2.97160 .082066 2.78595

3.15725

2.97983 3.02000 .067 .259515 2.520 3.275 .755 .503

-.265 .687

-.900 1.334 1.25880 .064980 1.11180

1.40580

1.25883 1.25900 .042 .205486 1.006 1.511 .505 .502

-.002 .687

-1.393 1.334 Mean

Interval for Mean

Kurtosis Mean

Interval for Mean

Kurtosis Mean

Interval for Mean

Kurtosis Perlakuan

kontrol

rebus

rendam NaCl Kadar_oksalat_umbi

(15)

Tests of Normality

.231 10 .139 .834 10 .037

.111 10 .200* .975 10 .932

.184 10 .200* .945 10 .606

Perlakuan kontrol rebus rendam NaCl Kadar_air_umbi

Statistic df Sig. Statistic df Sig. Kolmogorov-Smirnova Shapiro-Wilk

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

Lilliefors Significance Correction a.

Tests of Normality

.123 10 .200* .970 10 .891

.154 10 .200* .954 10 .716

.220 10 .187 .892 10 .178

Perlakuan kontrol rebus rendam NaCl Kadar_lemak_umbi

Tests of Normality

.220 10 .186 .870 10 .100

.186 10 .200* .923 10 .387

.219 10 .192 .900 10 .218

Perlakuan kontrol rebus rendam NaCl Kadar_protein_umbi

Statistic df Sig. Statistic df Sig.

Kolmogorov-Smirnova Shapiro-Wilk

.171 10 .200* .938 10 .536

.239 10 .112 .828 10 .031

.208 10 .200* .934 10 .490

Perlakuan kontrol rebus rendam NaCl Kadar_abu_umbi

Tests of Normality

.206 10 .200* .899 10 .215

.166 10 .200* .946 10 .627

.140 10 .200* .943 10 .583

Perlakuan kontrol rebus rendam NaCl Kadar_karbohidrat_umbi

(16)

.166 10 .200* .909 10 .276

.179 10 .200* .897 10 .203

.198 10 .200* .834 10 .038

Perlakuan kontrol rebus rendam NaCl Kadar_oksalat_umbi

ANOVA

Kadar_air_umbi

32.669 2 16.335 3.939 .032

111.953 27 4.146

144.623 29

Between Groups Within Groups Total

Sum of

Squares df Mean Square F Sig.

Kadar_air_umbi

Duncana

10 80.82360

10 82.09507 82.09507

10 83.37973

.174 .170

Perlakuan rendam NaCl kontrol rebus Sig.

N 1 2

Subset for alpha = .05

Means for groups in homogeneous subsets are displayed. Uses Harmonic Mean Sample Size = 10.000. a.

ANOVA

Kadar_lemak_umbi

.219 2 .109 9.103 .001

.325 27 .012

.543 29

Sum of

Kadar_lemak_umbi

Duncana

10 .22413

10 .34542

10 .43239

1.000 .087

Perlakuan rebus rendam NaCl kontrol Sig.

N 1 2

(17)

ANOVA

Kadar_protein_umbi

.776 2 .388 6.920 .004

1.513 27 .056

2.289 29

Sum of

Kadar_protein_umbi

Duncana

10 1.17201

10 1.40096

10 1.56408

1.000 .135

Perlakuan rendam NaCl rebus kontrol Sig.

N 1 2

ANOVA

Kadar_abu_umbi

3.792 2 1.896 12.687 .000

4.035 27 .149

7.826 29

Sum of

Kadar_abu_umbi

Duncana

10 1.53130

10 2.13908

10 2.37526

1.000 .183 Perlakuan

rebus kontrol rendam NaCl Sig.

N 1 2

ANOVA

Kadar_karbohidrat_umbi

18.993 2 9.496 3.452 .046

74.276 27 2.751

93.269 29

Sum of

(18)

Kadar_karbohidrat_umbi

Duncana

10 13.46388

10 13.76950 13.76950

10 15.28367

.684 .051 Perlakuan

rebus kontrol rendam NaCl Sig.

N 1 2

ANOVA

Kadar_oksalat_umbi

57.910 2 28.955 384.362 .000

2.034 27 .075

59.944 29

Sum of

Kadar_oksalat_umbi

Duncana

10 1.25880

10 2.97160

10 4.66200

1.000 1.000 1.000 Perlakuan

rendam NaCl rebus kontrol Sig.

N 1 2 3

(19)

7.4.3.

Analisa Data Kimia dan Oksalat Tepung Suweg

Descriptives

5.12407 .183905 4.70805

5.54009

5.13852 5.23075 .338 .581560 4.129 5.859 1.730 1.008

-.339 .687

-1.017 1.334 5.09492 .141834 4.77407

5.41577

5.05862 4.94901 .201 .448520 4.618 6.225 1.607 .372

1.975 .687

4.859 1.334

4.82706 .106618 4.58588

5.06825

4.82504 4.80647 .114 .337155 4.361 5.330 .969 .666

.041 .687

-1.252 1.334 Mean

Interval for Mean

Kurtosis Mean

Interval for Mean

Kurtosis Mean

Interval for Mean

Kurtosis Perlakuan

kontrol

rebus

rendam NaCl Kadar_air_tepung

(20)

Descriptives

1.51644 .123233 1.23767

1.79521

1.49468 1.41101 .152 .389697 1.040 2.384 1.344 .471

1.181 .687

1.851 1.334 1.26080 .064521 1.11484

1.40676

1.26417 1.32400 .042 .204035 .938 1.523 .585 .291

-.485 .687

-.504 1.334 .93010 .112601 .67538

1.18482

.92800 .94650 .127 .356074 .475 1.423 .948 .688

.059 .687

-1.917 1.334 Mean

Interval for Mean

Kurtosis Mean

Interval for Mean

Kurtosis Mean

Interval for Mean

Kurtosis Perlakuan

kontrol

rebus

rendam NaCl Kadar_lemak_tepung

(21)

Descriptives

7.49578 .273173 6.87782

8.11374

7.48504 7.49828 .746 .863849 6.497 8.688 2.191 1.573

.095 .687

-2.127 1.334 7.40243 .320364 6.67772

8.12714

7.42877 7.51752 1.026 1.013080 5.644 8.687 3.044 1.664

-.353 .687

-1.191 1.334 6.50597 .219333 6.00980

7.00213

6.52877 6.70337 .481 .693592 5.147 7.455 2.308 .958

-.668 .687

.145 1.334 Mean

Interval for Mean

Kurtosis Mean

Interval for Mean

Kurtosis Mean

Interval for Mean

Kurtosis Perlakuan

kontrol

rebus

rendam NaCl Kadar_protein_tepung

(22)

Descriptives

5.54351 .147887 5.20897

5.87805

5.54514 5.66837 .219 .467659 4.895 6.163 1.267 .847

-.284 .687

-1.587 1.334 4.73552 .230996 4.21298

5.25807

4.73835 4.73733 .534 .730472 3.794 5.626 1.832 1.454

-.025 .687

-1.980 1.334 6.17784 .259570 5.59065

6.76503

6.19744 6.31788 .674 .820832 4.948 7.055 2.107 1.699

-.324 .687

-1.761 1.334 Mean

Interval for Mean

Kurtosis Mean

Interval for Mean

Kurtosis Mean

Interval for Mean

Kurtosis Perlakuan

kontrol

rebus

rendam NaCl Kadar_abu_tepung

(23)

Descriptives

82.54906 .566008 81.26866

83.82946

82.60833 82.43646 3.204 1.789873 79.272 84.759 5.487 3.018

-.380 .687

-.532 1.334 81.50640 .512507 80.34703

82.66577

81.50622 81.12350 2.627 1.620688 79.522 83.494 3.972 3.433

.146 .687

-1.988 1.334 81.06470 .358706 80.25325

81.87615

81.03528 80.66850 1.287 1.134326 79.966 82.693 2.727 2.094

.431 .687

-1.775 1.334 Mean

Interval for Mean

Kurtosis Mean

Interval for Mean

Kurtosis Mean

Interval for Mean

Kurtosis Perlakuan

kontrol

rebus

rendam NaCl Kadar_karbohidrat_

tepung

(24)

Descriptives

4.03020 .105963 3.79049

4.26991

4.03033 4.03100 .112 .335086 3.527 4.531 1.004 .567

-.356 .687 -.759 1.334 2.41720 .093599 2.20546

2.62894

2.43400 2.51800 .088 .295986 1.761 2.771 1.010 .316

-1.078 .687

1.866 1.334 1.20860 .090471 1.00394

1.41326

1.20294 1.25800 .082 .286095 .755 1.764 1.009 .315

.483 .687

.570 1.334 Mean

Interval for Mean

Kurtosis Mean

Interval for Mean

Kurtosis Mean

Interval for Mean

Kurtosis Perlakuan

kontrol

rebus

rendam NaCl Kadar_oksalat_tepung

(25)

Tests of Normality

.133 10 .200* .950 10 .668

.220 10 .187 .804 10 .016

.138 10 .200* .950 10 .673

Perlakuan kontrol rebus rendam NaCl Kadar_air_tepung

.206 10 .200* .913 10 .303

.220 10 .187 .894 10 .189

.215 10 .200* .891 10 .174

Perlakuan kontrol rebus rendam NaCl Kadar_lemak_tepung

Tests of Normality

.234 10 .128 .846 10 .053

.219 10 .192 .904 10 .245

.176 10 .200* .958 10 .762

Perlakuan kontrol rebus rendam NaCl Kadar_protein_tepung

.203 10 .200* .909 10 .273

.207 10 .200* .870 10 .099

.237 10 .119 .871 10 .102

Perlakuan kontrol rebus rendam NaCl Kadar_abu_tepung

Tests of Normality

.143 10 .200* .947 10 .632

.200 10 .200* .862 10 .081

.262 10 .050 .831 10 .034

Perlakuan kontrol rebus rendam NaCl Kadar_karbohidrat_

tepung

(26)

.199 10 .200* .919 10 .350

.232 10 .136 .874 10 .112

.229 10 .147 .934 10 .489

Perlakuan kontrol rebus rendam NaCl Kadar_oksalat_tepung

ANOVA

Kadar_air_tepung

.536 2 .268 1.231 .308

5.877 27 .218

6.414 29

Sum of

Kadar_air_tepung

Duncana

10 4.82706

10 5.09492

10 5.12407

.190 Perlakuan

N 1

Subset for alpha

= .05

ANOVA

Kadar_lemak_tepung

1.728 2 .864 8.095 .002

2.883 27 .107

4.611 29 Between Groups

Within Groups Total

Sum of

Kadar_lemak_tepung

Duncana

10 .93010

10 1.26080

10 1.51644

1.000 .092 Perlakuan

N 1 2

(27)

ANOVA

Kadar_protein_tepung

5.974 2 2.987 3.976 .031

20.283 27 .751

26.256 29

Sum of

Kadar_protein_tepung

Duncana

10 6.50597

10 7.40243

10 7.49578

1.000 .812

N 1 2

ANOVA

Kadar_abu_tepung

10.452 2 5.226 10.994 .000

12.835 27 .475

23.286 29

Sum of

Kadar_abu_tepung

Duncana

10 4.73552

10 5.54351

10 6.17784

1.000 1.000 1.000

Perlakuan rebus kontrol rendam NaCl Sig.

N 1 2 3

ANOVA

Kadar_karbohidrat_tepung

11.619 2 5.809 2.449 .105

64.053 27 2.372

75.671 29

Sum of

(28)

Kadar_karbohidrat_tepung

Duncana

10 81.06470

10 81.50640

10 82.54906

.050 Perlakuan

N 1

Subset for alpha

= .05

ANOVA

Kadar_oksalat_tepung

40.080 2 20.040 213.386 .000

2.536 27 .094

42.615 29

Sum of

Kadar_oksalat_tepung

Duncana

10 1.20860

10 2.41720

10 4.03020

1.000 1.000 1.000

N 1 2 3

(29)

7.4.4. Data

Fisik

Brownies

Descriptives 191.31698 .767021 189.77559 192.85836 191.37634 192.00262 29.416 5.423655 174.314 204.826 30.512 8.263 -.450 .337 .921 .662 228.79025 .655929 227.47211 230.10839 228.61091 228.28168 21.512 4.638120 220.355 239.962 19.607 6.325 .568 .337 .030 .662 251.95254 .777641 250.38982 253.51527 251.62757 251.26626 30.236 5.498751 242.019 279.965 37.945 5.848 2.560 .337 13.033 .662 268.51594 .545169 267.42038 269.61150 268.55024 268.65610 14.860 3.854926 260.021 276.981 16.960 4.706 -.168 .337 -.124 .662 291.00605 .504906 289.99140 292.02069 290.85023 290.82746 12.747 3.570227 284.632 305.319 20.687 4.252 1.115 .337 3.960 .662 Mean Lower Bound Upper Bound 95% Confidence

Interval for Mean

5% Trimmed Mean Median Variance Std. Deviation Minimum Maximum Range Interquartile Range Skewness Kurtosis Mean Lower Bound Upper Bound 95% Confidence

Interval for Mean

5% Trimmed Mean Median Variance Std. Deviation Minimum Maximum Range Interquartile Range Skewness Kurtosis Perlakuan brownies 0% brownies 25% brownies 50% brownies 75% brownies 100% Hardness

(30)

Descriptives .15030 .008431 .13336 .16725 .14718 .14241 .004 .059619 .021 .385 .363 .068 1.260 .337 3.958 .662 .15451 .009477 .13546 .17355 .15365 .14656 .004 .067010 .011 .294 .282 .112 .310 .337 -.747 .662 .19564 .010793 .17396 .21733 .19617 .19513 .006 .076316 .051 .320 .269 .141 .066 .337 -1.193 .662 .27677 .013215 .25021 .30333 .27827 .28621 .009 .093447 .057 .463 .406 .168 -.218 .337 -.645 .662 .32348 .012094 .29917 .34778 .32395 .31620 .007 .085515 .122 .529 .407 .116 .156 .337 .035 .662 Mean Lower Bound Upper Bound 95% Confidence

Interval for Mean

5% Trimmed Mean Median Variance Std. Deviation Minimum Maximum Range Interquartile Range Skewness Kurtosis Perlakuan brownies 0% brownies 25% brownies 50% brownies 75% brownies 100% Cohesiveness

(31)

Descriptives 3.40292 .155110 3.09121 3.71462 3.42818 3.31498 1.203 1.096792 1.007 5.074 4.068 1.903 -.041 .337 -.961 .662 3.66732 .149004 3.36788 3.96675 3.57728 3.48965 1.110 1.053615 1.331 7.563 6.233 .924 1.606 .337 4.540 .662 4.08285 .146931 3.78758 4.37812 4.12810 4.42800 1.079 1.038961 1.887 5.605 3.718 1.585 -.681 .337 -.776 .662 4.59666 .116673 4.36220 4.83113 4.66380 4.97029 .681 .825002 1.973 5.496 3.523 1.224 -1.192 .337 .795 .662 4.78820 .116624 4.55383 5.02257 4.83740 5.00918 .680 .824659 2.784 5.974 3.190 1.083 -.998 .337 .192 .662 Mean Lower Bound Upper Bound 95% Confidence

Interval for Mean

5% Trimmed Mean Median Variance Std. Deviation Minimum Maximum Range Interquartile Range Skewness Kurtosis Perlakuan brownies 0% brownies 25% brownies 50% brownies 75% brownies 100% Springiness

(32)

Descriptives 6.52303 .233103 5.99572 7.05035 6.50633 6.22635 .543 .737137 5.614 7.733 2.119 1.490 .685 .687 -1.075 1.334 8.78858 .069319 8.63177 8.94539 8.78844 8.78974 .048 .219205 8.517 9.062 .545 .529 -.012 .687 -1.389 1.334 9.01001 .176566 8.61059 9.40943 8.97426 8.92995 .312 .558352 8.403 10.260 1.857 .658 1.220 .687 1.898 1.334 9.78041 .086151 9.58552 9.97529 9.76845 9.75291 .074 .272433 9.467 10.309 .843 .530 .661 .687 -.021 1.334 11.12564 .059090 10.99196 11.25931 11.13734 11.09084 .035 .186860 10.727 11.314 .587 .263 -.888 .687 .977 1.334 Mean Lower Bound Upper Bound 95% Confidence

Interval for Mean

5% Trimmed Mean Median Variance Std. Deviation Minimum Maximum Range Interquartile Range Skewness Kurtosis Perlakuan brownies 0% brownies 25% brownies 50% brownies 75% brownies 100% baking_loss

(33)

Descriptives 65.80380 1.673328 62.01846 69.58913 66.15562 67.66169 28.000 5.291529 53.846 71.429 17.582 5.114 -1.536 .687 2.135 1.334 60.75834 1.019154 58.45285 63.06382 60.70687 60.27421 10.387 3.222848 56.250 66.193 9.943 4.718 .606 .687 -.260 1.334 51.69843 .711276 50.08941 53.30745 51.61500 51.05676 5.059 2.249253 48.649 56.250 7.601 2.944 .767 .687 .566 1.334 37.12579 1.205532 34.39868 39.85289 37.11305 38.01314 14.533 3.812227 31.148 43.333 12.186 5.509 -.353 .687 -.214 1.334 13.56605 .448523 12.55142 14.58068 13.67187 13.69172 2.012 1.418354 10.227 15.000 4.773 1.549 -1.470 .687 2.906 1.334 Mean Lower Bound Upper Bound 95% Confidence

Interval for Mean

5% Trimmed Mean Median Variance Std. Deviation Minimum Maximum Range Interquartile Range Skewness Kurtosis Perlakuan brownies 0% brownies 25% brownies 50% brownies 75% brownies 100% volume_pengembangan

(34)

Tests of Normality

.107 50 .200* .959 50 .080

.085 50 .200* .964 50 .135

.152 50 .006 .788 50 .000

.109 50 .194 .982 50 .633

.069 50 .200* .928 50 .005

Perlakuan brownies 0% brownies 25% brownies 50% brownies 75% brownies 100% Hardness

.108 50 .198 .922 50 .003

.115 50 .096 .956 50 .063

.121 50 .066 .951 50 .038

.107 50 .200* .978 50 .486

.084 50 .200* .978 50 .478

Perlakuan brownies 0% brownies 25% brownies 50% brownies 75% brownies 100% Cohesiveness

Tests of Normality

.114 50 .128 .953 50 .047

.170 50 .001 .862 50 .000

.150 50 .007 .905 50 .001

.190 50 .000 .853 50 .000

.171 50 .001 .897 50 .000

Perlakuan brownies 0% brownies 25% brownies 50% brownies 75% brownies 100% Springiness

.254 10 .066 .873 10 .109

.197 10 .200* .842 10 .047

.172 10 .200* .897 10 .205

.212 10 .200* .909 10 .276

.223 10 .171 .845 10 .051

Perlakuan brownies 0% brownies 25% brownies 50% brownies 75% brownies 100% baking_loss

(35)

.251 10 .074 .839 10 .042

.177 10 .200* .932 10 .468

.167 10 .200* .950 10 .669

.239 10 .110 .922 10 .373

.230 10 .144 .845 10 .051

Perlakuan brownies 0% brownies 25% brownies 50% brownies 75% brownies 100% volume_pengembangan

Test of Homogeneity of Variance

1.254 4 45 .302

.682 4 45 .608

.682 4 30.084 .610

1.177 4 45 .334

Based on Mean Based on Median Based on Median and with adjusted df Based on trimmed mean volume_pengembangan

Levene

Statistic df1 df2 Sig.

ANOVA

Hardness

292692.6 4 73173.157 3363.620 .000

5329.800 245 21.754

298022.4 249

Sum of

Hardness

Duncana

50 191.31698

50 228.79025

50 251.95254

50 268.51594

50 291.00605

1.000 1.000 1.000 1.000 1.000

Perlakuan brownies 0% brownies 25% brownies 50% brownies 75% brownies 100% Sig.

N 1 2 3 4 5

(36)

ANOVA

Cohesiveness

1.184 4 .296 49.455 .000

1.466 245 .006

2.649 249

Sum of

Cohesiveness

Duncana

50 .15030

50 .15451

50 .19564

50 .27677

50 .32348

.786 1.000 1.000 1.000

N 1 2 3 4

ANOVA

Springiness

69.672 4 17.418 18.322 .000

232.906 245 .951

302.578 249

Sum of

Springiness

Duncana

50 3.40292 50 3.66732

50 4.08285

50 4.59666

50 4.78820

.176 1.000 .327

N 1 2 3

(37)

ANOVA

baking_loss

112.972 4 28.243 139.496 .000

9.111 45 .202

122.082 49

Sum of

baking_loss

Duncana

10 6.52303

10 8.78858

10 9.01001

10 9.78041

10 11.12564

1.000 .277 1.000 1.000

N 1 2 3 4

ANOVA

volume_pengembangan

17729.643 4 4432.411 369.423 .000

539.919 45 11.998

18269.562 49

Sum of

volume_pengembangan

Duncana

10 13.56605

10 37.12579

10 51.69843

10 60.75834

10 65.80380

1.000 1.000 1.000 1.000 1.000

N 1 2 3 4 5

(38)

7.4.5.

Data Kimia dan Oksalat

Brownies

Descriptives 12.20110 .186872 11.77837 12.62383 12.24300 12.27650 .349 .590941 10.818 12.830 2.012 .761 -1.442 .687 2.852 1.334 11.68900 .379374 10.83080 12.54720 11.72978 11.94650 1.439 1.199687 9.692 12.952 3.260 1.803 -.857 .687 -.443 1.334 10.14750 .249208 9.58375 10.71125 10.14539 10.09500 .621 .788066 8.593 11.740 3.147 .472 .129 .687 2.711 1.334 9.90820 .062288 9.76730 10.04910 9.90722 9.90800 .039 .196971 9.580 10.254 .674 .252 .076 .687 .210 1.334 8.60230 .175519 8.20525 8.99935 8.58633 8.53650 .308 .555041 7.898 9.594 1.696 .957 .492 .687 -.736 1.334 Mean Lower Bound Upper Bound 95% Confidence

Interval for Mean

5% Trimmed Mean Median Variance Std. Deviation Minimum Maximum Range Interquartile Range Skewness Kurtosis Perlakuan brownies 0% brownies 25% brownies 50% brownies 75% brownies 100% Kadar_air

(39)

Descriptives 19.24510 .231736 18.72088 19.76932 19.26722 19.53000 .537 .732812 18.115 19.977 1.862 1.563 -.543 .687 -1.522 1.334 20.32707 .273129 19.70920 20.94493 20.32620 20.20440 .746 .863710 18.862 21.808 2.946 1.275 .186 .687 .069 1.334 22.37010 .258622 21.78506 22.95514 22.36178 22.33750 .669 .817836 21.030 23.860 2.830 1.182 .149 .687 .038 1.334 23.38370 .149903 23.04460 23.72280 23.39983 23.53300 .225 .474035 22.547 23.930 1.383 .760 -.916 .687 -.384 1.334 24.51870 .195995 24.07533 24.96207 24.47828 24.36650 .384 .619789 23.785 25.980 2.195 .610 1.594 .687 3.071 1.334 Mean Lower Bound Upper Bound 95% Confidence

Interval for Mean

5% Trimmed Mean Median Variance Std. Deviation Minimum Maximum Range Interquartile Range Skewness Kurtosis Perlakuan brownies 0% brownies 25% brownies 50% brownies 75% brownies 100% Kadar_lemak

(40)

Descriptives 9.26150 .151313 8.91921 9.60379 9.26800 9.23100 .229 .478494 8.480 9.926 1.446 .813 -.166 .687 -1.166 1.334 8.40328 .141647 8.08286 8.72371 8.39524 8.31264 .201 .447926 7.860 9.091 1.231 .828 .295 .687 -1.492 1.334 7.70900 .756919 5.99673 9.42127 7.44361 6.75000 5.729 2.393589 6.121 14.074 7.953 1.936 2.494 .687 6.697 1.334 7.45500 .148228 7.11969 7.79031 7.44400 7.48850 .220 .468737 6.890 8.218 1.328 .838 .227 .687 -1.235 1.334 6.98120 .153347 6.63431 7.32809 6.95994 6.95250 .235 .484926 6.378 7.967 1.589 .709 .681 .687 .568 1.334 Mean Lower Bound Upper Bound 95% Confidence

Interval for Mean

5% Trimmed Mean Median Variance Std. Deviation Minimum Maximum Range Interquartile Range Skewness Kurtosis Perlakuan brownies 0% brownies 25% brownies 50% brownies 75% brownies 100% Kadar_protein

(41)

Descriptives 2.00700 .026188 1.94776 2.06624 2.00344 1.96950 .007 .082814 1.919 2.159 .240 .111 1.101 .687 .002 1.334 2.30110 .013417 2.27075 2.33145 2.29811 2.28900 .002 .042428 2.258 2.398 .140 .051 1.435 .687 2.219 1.334 2.40500 .017778 2.36478 2.44522 2.40567 2.42900 .003 .056218 2.319 2.479 .160 .092 -.346 .687 -1.552 1.334 2.53690 .012313 2.50905 2.56475 2.53450 2.52850 .002 .038937 2.499 2.618 .119 .063 1.071 .687 .679 1.334 2.56270 .006525 2.54794 2.57746 2.56211 2.55850 .000 .020635 2.537 2.599 .062 .039 .307 .687 -.847 1.334 Mean Lower Bound Upper Bound 95% Confidence

Interval for Mean

5% Trimmed Mean Median Variance Std. Deviation Minimum Maximum Range Interquartile Range Skewness Kurtosis Perlakuan brownies 0% brownies 25% brownies 50% brownies 75% brownies 100% Kadar_abu

(42)

Descriptives 57.28530 .207105 56.81680 57.75380 57.28033 57.23750 .429 .654925 56.100 58.560 2.460 .739 .175 .687 1.314 1.334 57.27953 .548640 56.03842 58.52064 57.26485 57.14708 3.010 1.734951 54.872 59.951 5.079 3.493 .223 .687 -1.064 1.334 57.36850 .697318 55.79106 58.94594 57.54394 57.61000 4.863 2.205113 51.680 59.899 8.219 1.471 -2.102 .687 5.789 1.334 56.71590 .218869 56.22078 57.21102 56.69822 56.69400 .479 .692125 55.719 58.031 2.312 .859 .359 .687 .343 1.334 57.33480 .207631 56.86511 57.80449 57.35450 57.47700 .431 .656587 56.016 58.299 2.283 .853 -.781 .687 .670 1.334 Mean Lower Bound Upper Bound 95% Confidence

Interval for Mean

5% Trimmed Mean Median Variance Std. Deviation Minimum Maximum Range Interquartile Range Skewness Kurtosis Perlakuan brownies 0% brownies 25% brownies 50% brownies 75% brownies 100% Kadar_karbohidrat

(43)

Descriptivesa

.40306 .067235 .25096

.55516

.39187 .25200 .045 .212617 .251 .756 .505 .315

1.000 .687 -.667 1.334 .44080 .050603 .32633

.55527

.43378 .37800 .026 .160019 .252 .756 .504 .190

.818 .687 .251 1.334 .41560 .037748 .33021

.50099

.41978 .50300 .014 .119371 .252 .504 .252 .252

-.742 .687 -1.639 1.334 .42830 .038472 .34127

.51533

.43389 .50400 .015 .121659 .252 .504 .252 .252

-1.035 .687 -1.225 1.334 Mean

Interval for Mean

Interquartile Range Skewness Kurtosis Mean

Interval for Mean

Interquartile Range Skewness Kurtosis Perlakuan

brownies 25%

brownies 100%

brownies 50%

brownies 75% Kadar_oksalat

Statistic Std. Error

(44)

Tests of Normality

.193 10 .200* .871 10 .103

.194 10 .200* .866 10 .089

.255 10 .064 .892 10 .179

.143 10 .200* .974 10 .927

.143 10 .200* .958 10 .764

Perlakuan brownies 0% brownies 25% brownies 50% brownies 75% brownies 100% Kadar_air

.220 10 .186 .859 10 .074

.159 10 .200* .972 10 .905

.129 10 .200* .983 10 .977

.247 10 .084 .883 10 .140

.220 10 .187 .865 10 .086

Perlakuan brownies 0% brownies 25% brownies 50% brownies 75% brownies 100% Kadar_lemak

Tests of Normality

.149 10 .200* .952 10 .692

.202 10 .200* .924 10 .388

.298 10 .012 .662 10 .000

.165 10 .200* .928 10 .431

.136 10 .200* .944 10 .604

Perlakuan brownies 0% brownies 25% brownies 50% brownies 75% brownies 100% Kadar_protein

.232 10 .134 .848 10 .055

.210 10 .200* .866 10 .091

.227 10 .153 .901 10 .227

.178 10 .200* .887 10 .158

.171 10 .200* .916 10 .327

Perlakuan brownies 0% brownies 25% brownies 50% brownies 75% brownies 100% Kadar_abu

(45)

Tests of Normality

.163 10 .200* .969 10 .878

.184 10 .200* .934 10 .486

.315 10 .006 .765 10 .005

.140 10 .200* .960 10 .785

.157 10 .200* .949 10 .654

Perlakuan brownies 0% brownies 25% brownies 50% brownies 75% brownies 100% Kadar_karbohidrat

Tests of Normalityb

.361 10 .001 .718 10 .001

.253 10 .070 .904 10 .240

.368 10 .000 .688 10 .001

.430 10 .000 .595 10 .000

Perlakuan brownies 25% brownies 100% brownies 50% brownies 75% Kadar_oksalat

Kadar_oksalat is constant when Perlakuan = brownies 0%. It has been omitted. b.

ANOVA

Kadar_air

83.827 4 20.957 38.015 .000

24.807 45 .551

108.635 49

Sum of

Kadar_air

Duncana

10 8.60230

10 9.90820

10 10.14750

10 11.68900

10 12.20110

1.000 .475 .130

N 1 2 3

(46)

ANOVA

Kadar_lemak

187.788 4 46.947 91.668 .000

23.046 45 .512

210.834 49

Sum of

Kadar_lemak

Duncana

10 19.24510

10 20.32707

10 22.37010

10 23.38370

10 24.51870

1.000 1.000 1.000 1.000 1.000

N 1 2 3 4 5

ANOVA

Kadar_protein

31.665 4 7.916 5.985 .001

59.524 45 1.323

91.188 49

Sum of

Kadar_protein

Duncana

10 6.98120

10 7.45500 7.45500 10 7.70900 7.70900

10 8.40328 8.40328

10 9.26150

.189 .087 .102

N 1 2 3

(47)

ANOVA

Kadar_abu

2.025 4 .506 183.905 .000

.124 45 .003

2.148 49

Sum of

Kadar_abu

Duncana

10 2.00700

10 2.30110

10 2.40500

10 2.53690

10 2.56270

1.000 1.000 1.000 .277

N 1 2 3 4

ANOVA

Kadar_karbohidrat

2.945 4 .736 .400 .808

82.905 45 1.842

85.849 49

Sum of

Kadar_karbohidrat

Duncana

10 56.71590 10 57.27953 10 57.28530 10 57.33480 10 57.36850 .347 Perlakuan

brownies 75% brownies 25% brownies 0% brownies 100% brownies 50% Sig.

N 1

Subset for alpha

= .05

(48)

7.4.6.

Korelasi Antar Parameter

Brownies

Correlations

1 .800** .647** .965** -.944** -.317 -.048 .114 .409* .103 .674** .000 .000 .000 .000 .088 .801 .549 .025 .587 .000

30 30 30 30 30 30 30 30 30 30 30

.800** 1 .748** .704** -.822** -.144 .082 -.033 .292 .098 .507** .000 .000 .000 .000 .449 .669 .861 .118 .607 .004

30 30 30 30 30 30 30 30 30 30 30

.647** .748** 1 .595** -.631** -.108 -.043 .005 .092 .086 .427* .000 .000 .001 .000 .568 .822 .979 .629 .651 .019

30 30 30 30 30 30 30 30 30 30 30

.965** .704** .595** 1 -.870** -.337 -.141 .090 .330 .132 .700** .000 .000 .001 .000 .069 .458 .634 .075 .488 .000

30 30 30 30 30 30 30 30 30 30 30

-.944** -.822** -.631** -.870** 1 .235 -.129 -.151 -.363* -.068 -.500** .000 .000 .000 .000 .212 .498 .425 .049 .722 .005

30 30 30 30 30 30 30 30 30 30 30

-.317 -.144 -.108 -.337 .235 1 .097 .169 .010 -.751** -.189 .088 .449 .568 .069 .212 .611 .373 .957 .000 .316

30 30 30 30 30 30 30 30 30 30 30

-.048 .082 -.043 -.141 -.129 .097 1 -.051 .007 -.188 -.242 .801 .669 .822 .458 .498 .611 .790 .972 .320 .198

30 30 30 30 30 30 30 30 30 30 30

.114 -.033 .005 .090 -.151 .169 -.051 1 .218 -.644** .227 .549 .861 .979 .634 .425 .373 .790 .247 .000 .227

30 30 30 30 30 30 30 30 30 30 30

.409* .292 .092 .330 -.363* .010 .007 .218 1 -.223 .215 .025 .118 .629 .075 .049 .957 .972 .247 .236 .254

30 30 30 30 30 30 30 30 30 30 30

.103 .098 .086 .132 -.068 -.751** -.188 -.644** -.223 1 -.107 .587 .607 .651 .488 .722 .000 .320 .000 .236 .573

30 30 30 30 30 30 30 30 30 30 30

.674** .507** .427* .700** -.500** -.189 -.242 .227 .215 -.107 1 .000 .004 .019 .000 .005 .316 .198 .227 .254 .573

30 30 30 30 30 30 30 30 30 30 30

Pearson Correlation Sig. (2-tailed) N

Pearson Correlation Sig. (2-tailed) N Hardness

Cohesiveness

Springiness

Baking_loss

Vol_pengembangan

Kadar_air

Kadar_protein

Kadar_lemak

Kadar_abu

Kadar_karbohidrat

Kadar_oksalat

Hardness Cohesive

ness Springiness Baking_loss Vol_ pengemb

angan Kadar_air Kadar_protein Kadar_lemak Kadar_abu Kadar_ karbohidrat

Kadar_ oksalat

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

(49)

7.4.7. Data

Sensori

Brownies

7.4.7.1.

Uji Ranking Hedonik



Parameter Aroma

Descriptives 3.8400 .17696 3.4844 4.1956 3.9333 4.0000 1.566 1.25129 1.00 5.00 4.00 2.00 -.857 .337 -.110 .662 3.4800 .18348 3.1113 3.8487 3.5333 4.0000 1.683 1.29741 1.00 5.00 4.00 3.00 -.451 .337 -.993 .662 3.1800 .18885 2.8005 3.5595 3.2000 3.0000 1.783 1.33539 1.00 5.00 4.00 2.00 -.343 .337 -.903 .662 2.8400 .19869 2.4407 3.2393 2.8222 3.0000 1.974 1.40495 1.00 5.00 4.00 2.25 .066 .337 -1.318 .662 2.4800 .18348 2.1113 2.8487 2.4222 2.0000 1.683 1.29741 1.00 5.00 4.00 2.25 .425 .337 -.934 .662 Mean Lower Bound Upper Bound 95% Confidence

Interval for Mean

5% Trimmed Mean Median Variance Std. Deviation Minimum Maximum Range Interquartile Range Skewness Kurtosis Perlakuan Brownies 0% Brownies 25% Brownies 50% Brownies 75% Brownies 100% aroma

(50)

Ranks

50 160.21 50 141.45 50 125.78 50 109.27 50 90.79 250

Perlakuan Brownies 0% Brownies 25% Brownies 50% Brownies 75% Brownies 100% Total

aroma

N Mean Rank

Test Statisticsa,b

29.244 4 .000 Chi-Square

df

Asymp. Sig.

aroma

Kruskal Wallis Test a.

Grouping Variable: Perlakuan b.

Ranks

50 54.64 2732.00 50 46.36 2318.00 100

Perlakuan Brownies 0% Brownies 25% Total aroma

N Mean Rank Sum of Ranks

Test Statisticsa

1043.000 2318.000 -1.477 .140 Mann-Whitney U

Wilcoxon W Z

Asymp. Sig. (2-tailed) aroma

Grouping Variable: Perlakuan a.

Ranks

50 53.80 2690.00 50 47.20 2360.00 100

1085.000 2360.000 -1.167 .243 Mann-Whitney U

Wilcoxon W Z

Ranks

50 53.88 2694.00 50 47.12 2356.00 100

1081.000 2356.000 -1.192 .233 Mann-Whitney U

Wilcoxon W Z

Ranks

50 54.15 2707.50 50 46.85 2342.50 100

1067.500 2342.500 -1.289 .197 Mann-Whitney U

Wilcoxon W Z

(51)

Ranks

50 57.64 2882.00 50 43.36 2168.00 100

Perlakuan Brownies 0% Brownies 50 % Total aroma

893.000 2168.000 -2.543 .011 Mann-Whitney U

Wilcoxon W Z

Ranks

50 60.48 3024.00 50 40.52 2026.00 100

751.000 2026.000 -3.527 .000 Mann-Whitney U

Wilcoxon W Z

Ranks

50 63.95 3197.50 50 37.05 1852.50 100

577.500 1852.500 -4.744 .000 Mann-Whitney U

Wilcoxon W Z

Ranks

50 50.51 2525.50 50 50.49 2524.50 100

1249.500 2524.500 -.004 .997 Mann-Whitney U

Wilcoxon W Z

Ranks

50 55.80 2790.00 50 45.20 2260.00 100

985.000 2260.000 -1.866 .062 Mann-Whitney U

Wilcoxon W Z