Oneway Post Hoc Tests Homogeneous Subsets

(1)

84

LAMPIRAN

7.1.

Analisa Data

7.1.1. Hasil Uji Pendahuluan HCN Bahan Baku

Oneway

Post Hoc Tests

Homogeneous Subsets

ANOVA

HCN

6290.370 2 3145.185 436.673 .000

108.039 15 7.203

6398.410 17

Between Groups Within Groups Total

Sum of

Squares df Mean Square F Sig.

HCN

Duncana

6 .7536

6 20.6219

6 46.4163

1.000 1.000 1.000 Sampel

Tepung Tempe Sari

Biji Sig.

N 1 2 3

Subset f or alpha = .05

Means f or groups in homogeneous subsets are display ed. Uses Harmonic Mean Sample Size = 6.000.

a.

Tests of Normality

.254 6 .200* .858 6 .181

.162 6 .200* .988 6 .984

.202 6 .200* .941 6 .664

Sampel Biji Sari

Tepung Tempe HCN

St at ist ic df Sig. St at ist ic df Sig. Kolmogorov -Smirnova Shapiro-Wilk

This is a lower bound of the true signif icance. *.

(2)

7.1.2. Hasil Uji Pendahuluan Aktivitas Antioksidan Bahan Baku

Oneway

Post Hoc Tests

Homogeneous Subsets

Tests of Normality

.225 6 .200* .834 6 .117

.221 6 .200* .914 6 .465

.293 6 .117 .886 6 .295

Sampel Biji Sari

TepungTempe Aktiv it asAntioksidan

Lillief ors Signif icance Correction a.

ANOVA

Aktiv it asAntioksidan

438.291 2 219.146 91.626 .000

35.876 15 2.392

474.167 17

Sum of

Squares df Mean Square F Sig.

AktivitasAntioksi dan

Duncana

6 30.0517

6 36.3533

6 42.1350

1.000 1.000 1.000 Sampel

Sari Biji

TepungTempe Sig.

N 1 2 3

Means f or groups in homogeneous subset s are display ed. Uses Harmonic Mean Sample Size = 6.000.

(3)

7.1.3. Hasil Pengukuran Fisik Es Krim Koro Gude

Tests of Normal ity

.167 6 .200* .982 6 .960

.319 6 .056 .683 6 .004

.293 6 .118 .822 6 .091

.302 6 .094 .775 6 .035

.293 6 .118 .916 6 .476

.312 6 .069 .760 6 .025

.288 6 .130 .831 6 .109

.135 6 .200* .973 6 .912

.205 6 .200* .914 6 .465

.251 6 .200* .869 6 .223

.198 6 .200* .894 6 .340

.317 6 .059 .723 6 .011

.188 6 .200* .947 6 .715

.152 6 .200* .974 6 .920

.278 6 .163 .935 6 .616

.126 6 .200* .985 6 .974

.175 6 .200* .962 6 .836

.253 6 .200* .870 6 .227

.224 6 .200* .925 6 .541

.218 6 .200* .909 6 .428

.127 6 .200* .977 6 .935

.192 6 .200* .973 6 .910

.188 6 .200* .949 6 .736

.222 6 .200* .878 6 .261

.237 6 .200* .894 6 .340

.285 6 .139 .793 6 .050

.261 6 .200* .943 6 .684

.307 6 .080 .772 6 .033

.185 6 .200* .910 6 .437

.277 6 .168 .773 6 .033

.286 6 .136 .755 6 .022

.293 6 .117 .915 6 .473

.199 6 .200* .903 6 .393

.312 6 .069 .767 6 .029

.276 6 .170 .801 6 .060

Sampel Kontrol TT10% TT20% TT30% TT40% TT50% Kontrol TT10% TT20% TT30% TT40% TT50% Kontrol TT10% TT20% TT30% TT40% TT50% Kontrol TT10% TT20% TT30% TT40% TT50% Kontrol TT10% TT20% TT30% TT40% TT50% Kontrol TT10% TT20% TT30% TT40% TT50% Ov errun Viskositas_Bef ore Viskositas_Af ter Tekstur Warna Timetomelt

(4)

Oneway

Post Hoc Tests

Homogeneous Subsets

Overrun Duncana 6 61.1100 6 67.4083 6 73.3333 6 76.2983 6 81.8500 6 87.4083

1.000 1.000 1.000 1.000 1.000 1.000

Sampel TepungTempe50% TepungTempe40% Kontrol TepungTempe30% TepungTempe20% TepungTempe10% Sig.

N 1 2 3 4 5 6

Means f or groups in homogeneous subsets are display ed. Uses Harmonic Mean Sample Size = 6. 000.

a.

ANOVA

2728.792 5 545.758 116.991 .000

139.949 30 4.665

2868.742 35

8389.189 5 1677.838 1656.237 .000

30.391 30 1.013

8419.581 35

8129.168 5 1625.834 1803.406 .000

27.046 30 .902

8156.214 35

15.517 5 3.103 229.305 .000

.406 30 .014

15.923 35

2707.308 5 541.462 699.779 .000

23.213 30 .774

2730.521 35

17105.333 5 3421.067 1374.536 .000

74.667 30 2.489

17180.000 35 Between Groups Within Groups Total Between Groups Within Groups Total Between Groups Within Groups Total Between Groups Within Groups Total Between Groups Within Groups Total Between Groups Within Groups Total Ov errun Viskositas_Bef ore Viskositas_Af ter Tekstur Warna Timetomelt

Sum of

(5)

Vi skositasBefore Duncana 6 17.9583 6 31.0383 6 44.2450 6 51.2467 6 57.1667 6 62.0583

1.000 1.000 1.000 1.000 1.000 1.000

Sampel Kontrol TepungTempe10% TepungTempe20% TepungTempe30% TepungTempe40% TepungTempe50% Sig.

N 1 2 3 4 5 6

a. Vi skositasAfter Duncana 6 9.6800 6 15.0250 6 32.2300 6 40.2967 6 43.3417 6 51.2617

1.000 1.000 1.000 1.000 1.000 1.000

Sampel Kontrol TepungTempe10% TepungTempe20% TepungTempe30% TepungTempe40% TepungTempe50% Sig.

N 1 2 3 4 5 6

a. Hardness Duncana 6 1.7249 6 2.1358 6 2.5308 6 2.7089 6 3.1845 6 3.7293

1.000 1.000 1.000 1.000 1.000 1.000

Sampel TepungTempe10% TepungTempe20% TepungTempe30% Kontrol TepungTempe40% TepungTempe50% Sig.

N 1 2 3 4 5 6

(6)

7.1.4. Pengukuran Warna Es Krim Koro Gude

Tests of Normality

Sampel

Kolmogorov-Smirnova Shapiro-Wilk

Statistic df Sig. Statistic df Sig.

L Kontrol .214 6 .200* .924 6 .538

TepungTempe10% .307 6 .080 .773 6 .033

TepungTempe20% .275 6 .176 .930 6 .580

TepungTempe30% .262 6 .200* .810 6 .073

TepungTempe40% .232 6 .200* .910 6 .437

TepungTempe50% .244 6 .200* .885 6 .294

a Kontrol .204 6 .200* .902 6 .389

TepungTempe10% .308 6 .077 .897 6 .356

TepungTempe20% .190 6 .200* .958 6 .805

TepungTempe30% .259 6 .200* .830 6 .107

TepungTempe40% .323 6 .050 .812 6 .075

TepungTempe50% .257 6 .200* .867 6 .215

b Kontrol .190 6 .200* .962 6 .836

TepungTempe10% .211 6 .200* .938 6 .640

TepungTempe20% .310 6 .074 .837 6 .123

TepungTempe30% .242 6 .200* .945 6 .697

TepungTempe40% .168 6 .200* .975 6 .927

TepungTempe50% .128 6 .200* .993 6 .995

a. Lilliefors Significance Correction

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

Timetomelt

Duncana

6 64.1667

6 76.1667

6 84.6667

6 92.1667

6 116.3333

6 126.5000

1.000 1.000 1.000 1.000 1.000 1.000

Sampel Kontrol TT10% TT20% TT30% TT40% TT50% Sig.

N 1 2 3 4 5 6

(7)

Oneway

ANOVA

Sum of Squares df Mean Square F Sig.

L Between Groups 2641.772 5 528.354 676.009 .000

Within Groups 23.447 30 .782

Total 2665.220 35

a Between Groups 100.585 5 20.117 425.189 .000

Within Groups _1.419 ₃₀ _.047

Total 102.005 35

b Between Groups 94.199 5 18.840 148.395 .000

Total 98.008 35

Post Hoc Tests

Homogeneous Subsets

L

Duncan

Sampel N

Subset for alpha = 0.05

1 2 3 4 5

Kontrol ₆ _62.4800

TepungTempe10% 6 62.6100

TepungTempe30% ₆ _68.8850

Sig. .801 1.000 1.000 1.000 1.000

Means for groups in homogeneous subsets are displayed.

a

Duncan

Sampel N

1 2 3 4

Kontrol 6 -1.8850

TepungTempe40% ₆ _2.7050 _2.7050

Sig. 1.000 1.000 .139 .095

(8)

b

Duncan

Sampel N

1 2 3 4

Kontrol 6 10.9267

Sig. .928 1.000 1.000 1.000

(9)

7.1.5. Analisa Kimia Es Krim Koro Gude

Tests of Normality

Sampel

K.Air Kontrol .311 6 .071 .820 6 .089

TepungTempe10% .182 6 .200* .931 6 .589

TepungTempe20% .283 6 .145 .879 6 .263

TepungTempe30% .171 6 .200* .913 6 .459

TepungTempe40% .237 6 .200* .953 6 .764

TepungTempe50% .170 6 .200* .936 6 .626

K.Abu Kontrol .319 6 .056 .683 6 .004

TepungTempe10% .202 6 .200* .853 6 .167

TepungTempe20% .252 6 .200* .916 6 .480

TepungTempe30% .254 6 .200* .866 6 .212

TepungTempe40% .190 6 .200* .882 6 .277

TepungTempe50% .293 6 .117 .822 6 .091

Protein Kontrol .195 6 .200* .910 6 .440

TepungTempe10% .182 6 .200* .950 6 .742

TepungTempe20% .191 6 .200* .919 6 .495

TepungTempe30% .258 6 .200* .907 6 .416

TepungTempe40% .188 6 .200* .952 6 .760

TepungTempe50% .207 6 .200* .950 6 .737

Lemak Kontrol .280 6 .155 .809 6 .070

TepungTempe10% .134 6 .200* .974 6 .918

TepungTempe20% .292 6 .120 .915 6 .472

TepungTempe30% .191 6 .200* .917 6 .482

TepungTempe40% .160 6 .200* .952 6 .757

TepungTempe50% .258 6 .200* .885 6 .294

Serat_Kasar Kontrol .175 6 .200* .923 6 .530

TepungTempe10% .242 6 .200* .882 6 .278

TepungTempe20% .216 6 .200* .936 6 .630

TepungTempe30% .167 6 .200* .989 6 .987

TepungTempe40% .289 6 .129 .870 6 .226

TepungTempe50% .212 6 .200* .932 6 .594

(10)

ANOVA

K.Air Between Groups 65.982 5 13.196 55.902 .000

Within Groups 7.082 30 .236

Total _73.063 ₃₅

K.Abu Between Groups .016 5 .003 .732 .605

Within Groups _.127 ₃₀ _.004

Total .143 35

Protein Between Groups 14.956 5 2.991 62.597 .000

Total 16.389 35

Lemak Between Groups 49.767 5 9.953 246.658 .000

Total 50.978 35

Serat_Kasar Between Groups 173.765 5 34.753 21.140 .000

Within Groups 49.318 30 1.644

Total 223.083 35

Post Hoc Tests

Homogeneous Subsets

K.Air

Duncan

Sampel N

1 2 3 4 5

Kontrol ₆ _64.9617

Sig. _1.000 _.972 _1.000 _1.000 _1.000

(11)

K.Abu

Duncan

Sampel N

1

TepungTempe10% 6 .2000

Kontrol 6 .2250

Sig. _.129

Protein

Duncan

Sampel N

1 2 3 4 5

Kontrol 6 5.0200

Sig. .060 1.000 1.000 1.000 1.000

Lemak

Duncan

Sampel N

1 2 3 4

TepungTempe20% 6 5.5200 5.5200

TepungTempe30% ₆ _5.6383 _5.6383 _5.6383

TepungTempe40% ₆ _5.7517 _5.7517

Kontrol 6 8.7750

Sig. _.168 _.067 _.180 _1.000

(12)

Serat_Kasar

Duncan

Sampel N

1 2 3 4

Kontrol ₆ _7.4667

TepungTempe20% 6 12.3167 12.3167

TepungTempe30% ₆ _13.3000 _13.3000

TepungTempe40% ₆ _13.4667 _13.4667

Sig. 1.000 .269 .152 .348

7.1.6. Hasil Analisa Total Padatan Es Krim Koro Gude

Tests of Normal ity

.311 6 .071 .820 6 .089

.182 6 .200* .931 6 .589

.283 6 .145 .879 6 .263

.171 6 .200* .913 6 .459

.237 6 .200* .953 6 .764

.170 6 .200* .936 6 .626

Sampel Kontrol

TepungTempe10% TepungTempe20% TepungTempe30% TepungTempe40% TepungTempe50% Total_padat an

Stat istic df Sig. Stat istic df Sig. Kolmogorov -Smirnova Shapiro-Wilk

Lillief ors Signif icance Correction a.

ANOVA

Total_padatan

65.982 5 13.196 55.902 .000

7.082 30 .236

73.063 35

Sum of

(13)

Post Hoc Tests

Homogeneous Subsets

7.1.7. Hasil Analisa Aktivitas Antioksidan

Tests of Normality

Sampel

Antioksidan_EsKrim Kontrol .292 6 .119 .889 6 .311

TepungTempe10% .222 6 .200* .882 6 .278

TepungTempe20% .286 6 .135 .788 6 .046

TepungTempe30% .309 6 .075 .755 6 .022

TepungTempe40% .261 6 .200* .896 6 .352

TepungTempe50% .269 6 .198 .861 6 .193

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

Total _padatan

Duncana

6 35.0383

6 36.3933

6 37.3517

6 38.2050

6 38.2150

6 39.1583

1.000 1.000 1.000 .972 1.000

Sampel Kontrol

TepungTempe10% TepungTempe20% TepungTempe30% TepungTempe40% TepungTempe50% Sig.

N 1 2 3 4 5

(14)

Oneway

ANOVA

Antioksidan_EsKrim

Between Groups 6862.658 5 1372.532 1.166E3 .000

Within Groups 35.306 30 1.177

Total 6897.964 35

Post Hoc Tests

Homogeneous Subsets

Antioksidan_EsKrim

Duncan

Sampel N

1 2 3 4 5

Kontrol 6 7.1133

TepungTempe30% ₆ _44.2067 _44.2067

TepungTempe40% ₆ _45.2433 _45.2433

Sig. 1.000 1.000 .129 .108 .180

(15)

7.1.8. Korelasi Antar Parameter Pengujian

Correlations

Overrun Hardness ViskoSblm ViskoSetelah TimeToMelt Padatan Protein Lemak Overrun Pearson Correlation 1 .950** .665** .744** -.531** .582** .765** .032

Sig. (2-tailed) .000 .000 .000 .001 .000 .000 .854

N 36 36 36 36 36 36 36 36

Hardness Pearson Correlation .950**

1 .591**

.666**

-.504**

.534**

.744**

.124 Sig. (2-tailed) .000 .000 .000 .002 .001 .000 .469

N 36 36 36 36 36 36 36 36

ViskoSblm Pearson Correlation .665** .591** 1 .984** .106 .942** .896** -.685** Sig. (2-tailed) .000 .000 .000 .538 .000 .000 .000

N 36 36 36 36 36 36 36 36

ViskoSetelah Pearson Correlation .744**

.666**

.984**

1 .002 .932**

.905**

-.583**

Sig. (2-tailed) .000 .000 .000 .991 .000 .000 .000

N 36 36 36 36 36 36 36 36

TimeToMelt Pearson Correlation -.531** -.504** .106 .002 1 .111 -.050 -.645** Sig. (2-tailed) .001 .002 .538 .991 .518 .771 .000

N 36 36 36 36 36 36 36 36

Padatan Pearson Correlation .582** .534** .942** .932** .111 1 .885** -.674** Sig. (2-tailed) .000 .001 .000 .000 .518 .000 .000

N 36 36 36 36 36 36 36 36

Protein Pearson Correlation .765**

.744**

.896**

.905**

-.050 .885**

1 -.458**

Sig. (2-tailed) .000 .000 .000 .000 .771 .000 .005

N 36 36 36 36 36 36 36 36

Lemak Pearson Correlation .032 .124 -.685** -.583** -.645** -.674** -.458** 1 Sig. (2-tailed) .854 .469 .000 .000 .000 .000 .005

N 36 36 36 36 36 36 36 36

(16)

7.2.

Worksheet

Uji Sensori

WORKSHEET UJI RANKING HEDONIK

ES KRIM KACANG KORO GUDE

Tanggal Uji

:

Jenis Sampel : Es Krim Kacang Koro Gude

Identifikasi Sampel

Kode

Es krim berbahan sari kedelai dan tepung tempe koro gude 0%

A

Es krim berbahan sari koro dan tepung tempe koro gude 10%

B

Es krim berbahan sari koro dan tepung tempe koro gude 20%

C

D

E

F

Kode Kombinasi Urutan Penyajian

BEADCF = 1

EBADCF = 6

ABEDCF = 11

BAEDCF = 2

EABDFC = 7

ABDECF = 12

BADECF = 3

EBDACF = 8

AEDBCF = 13

BADEFC = 4

EBDAFC = 9

AEDBFC = 14

BAEDFC = 5

EABDCF = 10

ADEBCF = 15

DBEACF = 16

CBEADF = 21

FBEADC = 26

DBAECF = 17

CBAEDF = 22

FBAEDC = 27

DEABCF = 18

CEABDF = 23

FEABDC = 28

DEABFC = 19

CEABFD = 24

FEABCD = 29

(17)

Penyajian :

Booth

Panelis

Kode sampel

Urutan penyajian

I

1

335 381 415 882 199 894

II

2

662 982 641 216 113 333

III

3

875 543 786 393 941 612

IV

4

282 743 376 375 728 933

V

5

617 835 354 187 869 375

I

6

193 274 826 864 651 487

II

7

165 635 364 912 741 414

III

8

615 379 941 776 891 259

IV

9

587 287 837 988 476 129

V

10

384 923 791 551 938 127

I

11

224 334 119 233 862 286

II

12

615 139 744 187 572 736

III

13

283 965 634 117 698 257

IV

14

462 572 464 963 168 128

V

15

328 313 112 448 363 847

I

16

474 957 695 512 478 316

II

17

536 451 228 615 214 969

III

18

333 941 466 585 841 692

IV

19

927 361 278 821 786 314

V

20

345 874 375 829 437 549

I

21

792 267 376 373 889 949

II

22

874 512 499 871 387 559

III

23

926 633 437 638 658 526

IV

24

918 968 383 477 126 116

V

25

481 349 755 776 138 218

I

26

464 339 847 468 848 797

II

27

191 818 122 643 135 621

III

28

132 773 771 251 743 339

IV

29

218 765 481 916 827 143

V

30

573 723 439 581 165 377

Rekap kode sampel :

(18)

7.3. Lembar Uji Sensoris

UJI RANKING HEDONIK

Nama

:

Tanggal : 24 Maret 2014

Produk

: Es Krim Kacang Koro Gude

Atribut

:

Tekstur

Instruksi

:

Sebelum mencicipi setiap sampel, berkumurlah dengan air putih terlebih dahulu.

Di hadapan Anda terdapat 6 sampel es krim kacang koro gude. Amati masing-masing

sampel secara berurutan dari kiri ke kanan. Rasakan tekstur masing-masing sampel

secara berurutan dari kiri ke kanan. Berilah skor tekstur pada sampel dari yang paling

Anda sukai (=6) hingga yang paling tidak Anda sukai (=1).

(19)

UJI RANKING HEDONIK

Nama

:

Produk

Atribut

:

Rasa

Instruksi

:

Sebelum mencicipi setiap sampel, berkumurlah dengan air putih terlebih dahulu.

Di hadapan Anda terdapat 6 sampel es krim kacang koro gude. Amati masing-masing

sampel secara berurutan dari kiri ke kanan. Cicipilah rasa masing-masing sampel secara

berurutan dari kiri ke kanan. Berilah skor rasa pada sampel dari yang paling Anda sukai

(=6) hingga yang paling tidak Anda sukai (=1).

(20)

UJI RANKING HEDONIK

Nama

:

Produk

Atribut

:

Overall

Instruksi

:

Di hadapan Anda terdapat 6 sampel es krim kacang koro gude. Secara keseluruhan

(warna, rasa dan tekstur), berilah skor dari yang paling Anda sukai (=6) hingga yang

paling tidak Anda sukai (=1).

(21)

UJI RANKING HEDONIK

Nama

:

Produk

Atribut

:

Warna

Instruksi

:

Di hadapan Anda terdapat 6 sampel es krim kacang koro gude. Amati warna

masing-masing sampel secara berurutan dari kiri ke kanan. Berilah skor warna pada sampel dari

yang paling Anda sukai (=6) hingga yang paling tidak Anda sukai (=1).

(22)

7.4. Standar Nasional Indonesia untuk es krim (SNI No. 01-3713-1995)

No

Kriteria Uji

Satuan

Persyaratan

1

Keadaan

1.1.

Penampakan

Normal

1.2.

Bau

Normal

1.3.

Rasa

Normal

2

Lemak

% b/b

Min. 5,0

3

Gula dihitung sebagai sukrosa

% b/b

Min. 8,0

4

Protein

% b/b

Min. 2,7

5

Jumlah padatan

% b/b

Min.34

6

Bahan tambahan makanan

6.1. Pewarna tambahan

Sesuai SNI 01-0222-1995

6.2. Pemanis buatan

Negatif

6.3. Pemantap dan pengemulsi

Sesuai SNI 01-0222-1995

7

Cemaran logam

Maks. 20,0

7.1. Timbal (Pb)

mg/kg

Maks. 1,0

7.2. Tembaga (Cu)

mg/kg

Maks. 20,0

8

Cemaran Arsen (As)

mg/kg

Maks. 0,5

9

Cemaran mikroba

9.1. Angka lempeng total

Koloni/g

Maks. 2.10

5

9.2 MPN Coliform

APM/g

<3

9.3. Salmonella

Koloni/25 g

Negatif

9.4. Kapang

Koloni/25 g

Negatif