EVALUASI PRODUK YOGHURT NABATI BERBASIS EKSTRAK JAGUNG MANIS (Zea mays L. var. saccharata) DAN SUSU KEDELAI BERDASARKAN SIFAT FISIKOKIMIA DAN SENSORIS - Unika Repository

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7. LAMPIRAN

Lampiran 1. Foto Produk Yoghurt Nabati

Keterangan :

A = yoghurt yang terbuat dari ekstrak jagung manis 100%

B = yoghurt yang terbuat dari ekstrak jagung manis dan susu kedelai dengan perbandingan 70:30 C = yoghurt yang terbuat dari ekstrak jagung manis dan susu kedelai dengan perbandingan 60:40 D = yoghurt yang terbuat dari ekstrak jagung manis dan susu kedelai dengan perbandingan 50:50

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Lampiran 2. Rata-rata Skor Sensoris berdasarkan Tingkat Kesukaan terhadap Produk

Yoghurt Nabati pada Uji Pendahuluan

Parameter

Formulasi ekstrak jagung :

susu kedelai

Rasa

Aroma

Kekentalan

80:20

2,3

3 2,2

70:30

2,8

2,9

2,6

60:40

2,7

2,6

3,4

50:50

2,4

3,5

40:60

1,9

2,3

2,7

Keterangan skor :

1 = tidak suka

2 = cukup suka

3 = suka

4 = sangat suka

5 = sangat suka sekali

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Lampiran 3. Lembar Kuisioner Uji Organoleptik Yoghurt Nabati

KUISIONER UJI ORGANOLEPTIK YOGHURT NABATI

Nama :

Umur :

Jenis kelamin : L / P

Dihadapan saudara tersedia 4 buah sampel yoghurt. Peneliti meminta bantuan kepada

saudara untuk melakukan uji organoleptik terhadap rasa, aroma, dan kekentalan terhadap 4

buah sampel yoghurt tersebut. Penilaian diberikan dengan menuliskan angka pada kolom

yang telah disediakan dengan rangking penilaian. Atas kerjasamanya peneliti ucapkan

terimakasih.

Score

Rasa

Aroma

Kekentalan

1 Tidak suka

Tidak suka

2 Cukup suka

Cukup suka

3 Suka

Suka

4 Sangat suka

Sangat suka

5 Sangat suka sekali

Sangat suka sekali

Kode sampel

Rasa

Aroma

Kekentalan

513

642

379

258

(4)

Lampiran 4. Tabel Penentuan Gula Reduksi dalam Suatu Bahan dengan Metode Luff

Schroll

ml 0,1 N

Na-thiosulfat

Glukosa, fruktosa, gula invert

(mg C

6

H

12

O

6

)

Ä

1 2,4

2,4

2 4,8

2,4

3 7,2

2,5

4 9,7

2,5

5 12,2

2,5

6 14,7

2,5

7 17,2

2,6

8 19,8

2,6

9 22,4

2,6

10 25,0

2,6

11 27,6

2,7

12 30,3

2,7

13 33,0

2,7

14 35,7

2,8

15 38,5

2,8

16 41,3

2,9

17 44,2

2,9

18 47,1

2,9

19 50,0

3,0

20 53,0

3,0

21 56,0

3,1

22 59,1

3,1

23 62,2

-

24 -

-

Sumber: Sudarmadji et al_{. (1989)}

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Lampiran 5. SNI 01-2981-1992 tentang Yoghurt

Kriteria uji

Satuan

Persyaratan

1. Keadaan

a. Penampakan

b. Bau

c. Rasa

d. Konsistensi

Cairan kental – semi padat

Normal/khas

Asam/khas

Homogen

2. Lemak

%, b/b

Maks. 3,8

3. Bahan kering tanpa lemak

%, b/b

Min. 8,2

4. Protein (N x 6,37)

%, b/b

Min. 3,5

5. Abu

Maks. 1,0

6. Jumlah asam (dihitung sebagai laktat)

%, b/b

0,5 – 2,0

7. Cemaran logam

a. Timbal (Pb)

b. Tembaga (Cu)

c. Seng (Zn)

d. Timah (Sn)

e. Raksa (Hg)

mg/kg

Maks. 0,3

Maks. 20,0

Maks. 40,0

Maks. 0,03

8. Arsen

mg/kg

Maks. 0,1

9. Cemaran mikroba

a. Bakteri Coliform

b. E. coli

c. Salmonella

APM/g

Maks. 10

< 3

negatif / 100g

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Lampiran 6. Hasil Uji Normalitas, Deskripsi Statistik, dan uji Post Hoc pada Sampel

Sebelum Fermentasi

Tests of Normality

Kolmogorov-Smirnov(a) Shapiro-Wilk

perlakuan Statistic df Sig. Statistic df Sig. 100 _,160 ₆ _,200(*) _,982 ₆ _,959 7:3 _,236 ₆ _,200(*) _,856 ₆ _,177

6:4 ,143 6 ,200(*) ,971 6 ,896 tot_pdtan

5:5 ,230 6 ,200(*) ,884 6 ,290 100 _,233 ₆ _,200(*) _,905 ₆ _,404 7:3 _,291 ₆ _,124 _,908 ₆ _,423

6:4 ,268 6 ,200(*) ,823 6 ,095 kdr_abu

5:5 ,445 6 ,000 ,667 6 ,003 100 _,237 ₆ _,200(*) _,927 ₆ _,554 7:3 _,308 ₆ _,077 _,857 ₆ _,178 6:4 _,293 ₆ _,117 _,915 ₆ _,473 kdr_lemak

5:5 ,401 6 ,003 ,770 6 ,031 100 ,197 6 ,200(*) ,918 6 ,490 7:3 _,220 ₆ _,200(*) _,945 ₆ _,702 6:4 _,235 ₆ _,200(*) _,849 ₆ _,155 kdr_protein

5:5 ,166 6 ,200(*) ,985 6 ,974 100 ,226 6 ,200(*) ,912 6 ,452 7:3 _,338 ₆ _,031 _,866 ₆ _,212 6:4 _,272 ₆ _,187 _,815 ₆ _,080 jml_asam

5:5 ,254 6 ,200(*) ,866 6 ,212 100 ,302 6 ,094 ,775 6 ,035 7:3 _,333 ₆ _,036 _,814 ₆ _,078 6:4 _,407 ₆ _,002 _,640 ₆ _,001 pH

5:5 _,333 ₆ _,036 _,814 ₆ _,078

100 ,321 6 ,053 ,862 6 ,197 7:3 ,230 6 ,200(*) ,862 6 ,197 6:4 _,175 ₆ _,200(*) _,979 ₆ _,948 Ca

5:5 _,164 ₆ _,200(*) _,968 ₆ _,879

100 ,183 6 ,200(*) ,960 6 ,820 7:3 ,407 6 ,002 ,640 6 ,001 6:4 _,254 ₆ _,200(*) _,866 ₆ _,212 gula

5:5 _,254 ₆ _,200(*) _,866 ₆ _,212

100 ,302 6 ,094 ,775 6 ,035 7:3 ,407 6 ,002 ,640 6 ,001 6:4 ,293 6 ,117 ,822 6 ,091 viskositas

5:5 _,401 ₆ _,003 _,770 ₆ _,031 * This is a lower bound of the true significance.

a Lilliefors Significance Correction

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(8)

100 6 29,1667 ,98319 ,40139 28,1349 30,1985 28,00 30,00 7:3 _{6 25,3333} _,51640 _{,21082 24,7914 25,8753} _25,00 _26,00 6:4 _{6 20,6667} _,81650 _{,33333 19,8098 21,5235} _20,00 _22,00 5:5 _{6 15,1667} _,98319 _{,40139 14,1349 16,1985} _14,00 _17,00 Viskositas

Total 24 22,5833 5,40464 1,10322 20,3012 24,8655 14,00 30,00

POST HOC

Total padatan

Duncan

Subset for alpha = .05

perlakuan N 1 2 3 5:5 ₆ _17,4933 6:4 6 18,6667 18,6667 7:3 ₆ _19,6667 100 6 22,2717 Sig. _,074 _,124 _1,000 Means for groups in homogeneous subsets are displayed.

a Uses Harmonic Mean Sample Size = 6,000.

Kadar abu

Duncan

perlakuan N 1 2 100 6 ,8033 7:3 ₆ _,8217 _,8217 6:4 6 ,8433 ,8433 5:5 ₆ _,8550 Sig. ,109 ,178 Means for groups in homogeneous subsets are displayed. a Uses Harmonic Mean Sample Size = 6,000.

Kadar lemak

Duncan

perlakuan N 1 2 3 4

100 ₆ _1,2033

7:3 6 1,2650

6:4 ₆ _1,2867

5:5 6 1,3083

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

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Kadar protein

Duncan

perlakuan N 1 2 3

100 6 2,9800

7:3 ₆ _3,5100

6:4 6 3,6100

5:5 ₆ _3,9250

Sig. 1,000 ,226 1,000 Means for groups in homogeneous subsets are displayed.

Jumlah asam

Duncan

perlakuan N 1 2 3

5:5 6 ,4083

6:4 ₆ _,4350

7:3 6 ,4467

100 ₆ _,4817

Sig. 1,000 ,218 1,000 Means for groups in homogeneous subsets are displayed.

pH

Duncan

perlakuan N 1 2 3 4

100 6 6,5817

7:3 ₆ _6,6000

6:4 6 6,6267

5:5 ₆ _6,6400

Sig. 1,000 1,000 1,000 1,000 Means for groups in homogeneous subsets are displayed.

Ca

Duncan

perlakuan N 1 2 3 4

100 6 11,2167

7:3 ₆ _25,0333

6:4 6 27,6700

5:5 ₆ _31,5967

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Kadar gula

Duncan

perlakuan N 1 2 3 4

5:5 6 8,6583

6:4 ₆ _9,9083

7:3 6 11,3667

100 ₆ _15,3250

Viskositas

Duncan

perlakuan N 1 2 3 4

5:5 6 15,1667

6:4 ₆ _20,6667

7:3 6 25,3333

100 ₆ _29,1667

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Lampiran 7. Hasil Uji Normalitas, Deskripsi Statistik, dan uji Post Hoc pada Sampel

Setelah Fermentasi

Tests of Normality

Kolmogorov-Smirnov(a) Shapiro-Wilk

formulasi Statistic df Sig. Statistic df Sig. 100 ,263 6 ,200(*) ,811 6 ,074 7:3 _,239 ₆ _,200(*) _,900 ₆ _,374 6:4 ,186 6 ,200(*) ,954 6 ,773 tot_pdtan

5:5 _,138 ₆ _,200(*) _,973 ₆ _,913 100 _,195 ₆ _,200(*) _,861 ₆ _,191 7:3 _,232 ₆ _,200(*) _,942 ₆ _,677 6:4 ,214 6 ,200(*) ,958 6 ,804 kdr_abu

5:5 _,221 ₆ _,200(*) _,973 ₆ _,913 100 ,157 6 ,200(*) ,944 6 ,688 7:3 _,266 ₆ _,200(*) _,924 ₆ _,535 6:4 ,492 6 ,000 ,496 6 ,000 kdr_lemak

5:5 _,293 ₆ _,117 _,915 ₆ _,473 100 ,204 6 ,200(*) ,923 6 ,524 7:3 _,229 ₆ _,200(*) _,923 ₆ _,526 6:4 ,368 6 ,011 ,775 6 ,035 kdr_protein

5:5 _,170 ₆ _,200(*) _,961 ₆ _,829 100 ,224 6 ,200(*) ,954 6 ,771 7:3 _,308 ₆ _,077 _,847 ₆ _,149 6:4 ,204 6 ,200(*) ,918 6 ,493 jml_asam

5:5 _,159 ₆ _,200(*) _,925 ₆ _,540 100 ,261 6 ,200(*) ,820 6 ,088 7:3 ,205 6 ,200(*) ,909 6 ,429 6:4 _,275 ₆ _,175 _,869 ₆ _,221 pH

5:5 ,273 6 ,182 ,785 6 ,043 100 _,204 ₆ _,200(*) _,938 ₆ _,641 7:3 ,167 6 ,200(*) ,955 6 ,778 6:4 _,184 ₆ _,200(*) _,954 ₆ _,773 Ca

5:5 ,209 6 ,200(*) ,951 6 ,750 100 _,183 ₆ _,200(*) _,960 ₆ _,820 7:3 ,183 6 ,200(*) ,960 6 ,820 6:4 _,259 ₆ _,200(*) _,866 ₆ _,211 kdr_gula

5:5 ,254 6 ,200(*) ,866 6 ,212 100 _,293 ₆ _,117 _,915 ₆ _,473 7:3 _,262 ₆ _,200(*) _,862 ₆ _,195

6:4 ,392 6 ,004 ,701 6 ,006 viskositas

5:5 ,254 6 ,200(*) ,866 6 ,212 * This is a lower bound of the true significance.

a Lilliefors Significance Correction

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Descriptives

N Mean

Std. Deviation

Std. Error

95% Confidence

Interval for Mean Minimum Maximum

Lower Bound

Upper

Bound T.padatan 100 6 24,4733 1,04987 ,42861 23,3716 25,5751 22,47 25,36 7:3 6 23,4417 ,50396 ,20574 22,9128 23,9705 22,94 24,31 6:4 _{6 21,5350} _,52675 _{,21505 20,9822 22,0878} _20,92 _22,41 5:5 _{6 20,4283} _,90769 _{,37056 19,4758 21,3809} _19,24 _21,62 Total 24 22,4696 1,77284 ,36188 21,7210 23,2182 19,24 25,36 Abu 100 6 ,8250 ,01378 ,00563 ,8105 ,8395 ,81 ,84 7:3 ₆ _,8450 _,03017 _,01232 _,8133 _,8767 _,80 _,88 6:4 6 ,8783 ,01472 ,00601 ,8629 ,8938 ,86 ,90 5:5 ₆ _,8933 _,02422 _,00989 _,8679 _,9188 _,86 _,93 Total 24 ,8604 ,03420 ,00698 ,8460 ,8749 ,80 ,93 Lemak 100 6 1,0300 ,03225 ,01317 ,9962 1,0638 ,99 1,07 7:3 ₆ _1,2467 _,01966 _,00803 _1,2260 _1,2673 _1,22 _1,28 6:4 6 1,2617 ,00408 ,00167 1,2574 1,2660 1,26 1,27 5:5 ₆ _1,2767 _,01033 _,00422 _1,2658 _1,2875 _1,26 _1,29 Total 24 1,2038 ,10467 ,02136 1,1596 1,2479 ,99 1,29 Protein 100 6 3,2200 ,20504 ,08371 3,0048 3,4352 2,91 3,43 7:3 ₆ _3,6633 _,29629 _,12096 _3,3524 _3,9743 _3,26 _4,01 6:4 6 3,9317 ,21236 ,08670 3,7088 4,1545 3,52 4,14 5:5 ₆ _4,2733 _,18140 _,07406 _4,0830 _4,4637 _4,05 _4,55 Total 24 3,7721 ,44717 ,09128 3,5833 3,9609 2,91 4,55 Jml asam 100 ₆ _,8883 _,05776 _,02358 _,8277 _,9490 _,80 _,97 7:3 6 ,8433 ,03670 ,01498 ,8048 ,8818 ,81 ,91 6:4 ₆ _,8033 _,02066 _,00843 _,7817 _,8250 _,78 _,83 5:5 6 ,7650 ,03728 ,01522 ,7259 ,8041 ,72 ,81 Total 24 ,8250 ,06007 ,01226 ,7996 ,8504 ,72 ,97 pH 100 ₆ _4,2867 _,08914 _,03639 _4,1931 _4,3802 _4,19 _4,38 7:3 6 4,5217 ,04021 ,01641 4,4795 4,5639 4,48 4,58 6:4 ₆ _4,6417 _,05076 _,02072 _4,5884 _4,6949 _4,58 _4,70 5:5 6 5,0550 ,05541 ,02262 4,9969 5,1131 4,98 5,10 Total ₂₄ _4,6263 _,29027 _,05925 _4,5037 _4,7488 _4,19 _5,10 Ca 100 _{6 11,7283} _1,12161 _{,45790 10,5513 12,9054} _10,25 _13,11 7:3 6 25,4000 1,26081 ,51472 24,0769 26,7231 23,52 26,91 6:4 _{6 28,1850} _1,50110 _{,61282 26,6097 29,7603} _26,45 _30,72 5:5 6 31,9317 ,90294 ,36862 30,9841 32,8792 30,69 33,11 Total _{24 24,3113} _{7,87161 1,60679 20,9874 27,6351} _10,25 _33,11 kdr_gula 100 _{6 11,5750} _1,31101 _{,53522 10,1992 12,9508} _9,70 _13,45 7:3 6 9,0750 1,31101 ,53522 7,6992 10,4508 7,20 10,95 6:4 ₆ _7,4167 _,92556 _,37786 _6,4453 _8,3880 _6,00 _8,45 5:5 6 6,2000 ,90333 ,36878 5,2520 7,1480 4,80 7,20 Total ₂₄ _8,5667 _2,31200 _,47194 _7,5904 _9,5429 _4,80 _13,45

(13)

viskositas 100 6 35,6667 1,03280 ,42164 34,5828 36,7505 34,00 37,00 7:3 _{6 33,3333} _1,86190 _{,76012 31,3794 35,2873} _30,00 _35,00 6:4 6 29,5000 ,83666 ,34157 28,6220 30,3780 28,00 30,00 5:5 _{6 25,1667} _,75277 _{,30732 24,3767 25,9567} _24,00 _26,00 Total 24 30,9167 4,22124 ,86166 29,1342 32,6991 24,00 37,00

POST HOC

Total padatan

Duncan

formulasi N 1 2 3 4

5:5 ₆ _20,4283

6:4 6 21,5350

7:3 ₆ _23,4417

100 6 24,4733

Sig. _1,000 _1,000 _1,000 _1,000

Means for groups in homogeneous subsets are displayed. a Uses Harmonic Mean Sample Size = 6,000.

Kadar abu

Duncan

formulasi N 1 2 100 6 ,8250 7:3 ₆ _,8450 6:4 6 ,8783 5:5 ₆ _,8933 Sig. ,128 ,248 Means for groups in homogeneous subsets are displayed. a Uses Harmonic Mean Sample Size = 6,000.

Kadar lemak

Duncan

formulasi N 1 2 3

100 ₆ _1,0300

7:3 6 1,2467

6:4 ₆ _1,2617 _1,2617

5:5 6 1,2767

Sig. _1,000 _,202 _,202

(14)

Kadar protein

Duncan

formulasi N 1 2 3

100 6 3,2200

7:3 ₆ _3,6633

6:4 6 3,9317

5:5 ₆ _4,2733

Sig. 1,000 ,055 1,000 Means for groups in homogeneous subsets are displayed. a Uses Harmonic Mean Sample Size = 6,000.

Jumlah asam

Duncan

formulasi N 1 2 3

5:5 6 ,7650

6:4 ₆ _,8033 _,8033 7:3 6 ,8433 ,8433

100 ₆ _,8883

Sig. ,115 ,101 ,067 Means for groups in homogeneous subsets are displayed. a Uses Harmonic Mean Sample Size = 6,000.

pH

Duncan

formulasi N 1 2 3 4

100 6 4,2867

7:3 ₆ _4,5217

6:4 6 4,6417

5:5 ₆ _5,0550

Ca

Duncan

formulasi N 1 2 3 4

100 6 11,7283

7:3 ₆ _25,4000

6:4 6 28,1850

5:5 ₆ _31,9317

(15)

Kadar gula

Duncan

formulasi N 1 2 3

5:5 6 6,2000

6:4 ₆ _7,4167

7:3 6 9,0750

100 ₆ _11,5750 Sig. ,077 1,000 1,000 Means for groups in homogeneous subsets are displayed. a Uses Harmonic Mean Sample Size = 6,000.

Viskositas

Duncan

formulasi N 1 2 3 4

5:5 ₆ _25,1667

6:4 6 29,5000

7:3 ₆ _33,3333

100 6 35,6667

Sig. _1,000 _1,000 _1,000 _1,000

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Lampiran 8. Hasil Uji T antara Sampel Sebelum dan Setelah Fermentasi

Independent Samples Test (Formula 1)

Levene's Test for Equality of

Variances

t-test for Equality of Means

(17)

Variances

(18)

Variances

(19)

Variances

(20)

Lampiran 9. Hasil Uji Korelasi

Correlations (Kadar Abu – Kalsium)

kdr_abu Ca

kdr_abu Pearson Correlation 1 ,751(**) Sig. (2-tailed) _. _,000

N 24 24

Ca Pearson Correlation ,751(**) 1 Sig. (2-tailed) _,000 _.

N 24 24

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

Correlations (Kadar Gula – Jumlah asam – pH)

jml_asam pH kdr_gula jml_asam Pearson Correlation 1 -,677(**) ,622(**) Sig. (2-tailed) _. _,000 _,001

N 24 24 24

pH Pearson Correlation -,677(**) 1 -,845(**) Sig. (2-tailed) _,000 _. _,000

N 24 24 24

kdr_gula Pearson Correlation _,622(**) _-,845(**) ₁ Sig. (2-tailed) ,001 ,000 .

N 24 24 24

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