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6.

DAFTAR PUSTAKA

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of Spirulina as Food For Humans and Feeds For Domestic Animals and Fish.

Akesowan, A. 2009. Quality of Reduced-Fat Chiffon Cakes Prepared with

Erythritol-Sucralose as Replacement for Sugar. Pakistan Journal of Nutrition 8 (9):

1383-1386. http://www.pjbs.org/pjnonline/fin1154.pdf. Diakses tanggal 29 Maret 2013.

Amiarti, D. R. 2006. Sifat Fisik Dan Fungsional Tepung Putih Telur Itik dengan

Penambahan Taraf Asam Sitrat Yang Berbeda. Skripsi. Fakultas Peternakan. Institut

Pertanian Bogor, Bogor.

Angka, S.I. dan M.T. Suhartono. 2000. Bioteknologi Hasil Laut. Pusat Kajian

Sumberdaya Pesisir dan Lautan. Institut Pertanian Bogor. Bogor

Anonim. 2012. Foodreview Indonesia Vol. Vii/No. 4/April 2012.

AOAC Official Method of Analysis. 2005. The Association of Official Analytical of

Chemist, Inc. United States.

Atrika, B. 2011. Karakteristik Pigmen Fikosianin dari

Spirulina fusiformis

yang

Dikeringkan dan Diamobilisasi. Institut Pertanian Bogor. Bogor

Beuchat, L.R. 1981. Microbial Stability as Affected by Water Activity. Cereal Foods

World, 26:345. Dalam Decagon. 2012. Fundamentals of Water Activity. Aqua Lab

Decagon

Devices,

Inc.

USA.

http://www.aqualab.com/assets/Newsletters/Fundamentals-of-Water-Activity.pdf

Diakses tanggal 17 September 2013.

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Academic Press. London. www.books.google.co.id. Diakses tanggal 2 Oktober

2013.

Braker, F. 2003. The Simple Art of Perfect Baking. Chronicle Books.

www.books.google.co.id. Diakses tanggal 2 Oktober 2013.

(2)

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Civille, G. V.; and A. S. Szczesniak. 1973. Guidelines to Training a Texture Profile

Panel. Journal of Texture Studies, 4, 204

223. Dalam Szczesniak, A.S. 2000.

Texture is a Sensory Property. Food Quality and Preference 13(2002) 215

225.

Diakses tanggal 29 Maret 2013.

Colla, L.M.; T.E. Bertolin; J.A.V. Costa. 2004. Fatty Acids Profile of

Spirulina

platensis

Grown Under Different Temperatures and Nitrogen Concentrations. Z.

Naturforsch 59c: 55-59. http://www.znaturforsch.com/ac/v59c/s59c0055.pdf

Estrada, J. E.; Besco and A. M. Fresno. 2001, Antioxidant Activity of Different

Fractions of

Spirulina platensis

Protean Extract. Il Farmaco. 56, 497-500. Dalam

Colla LM, Bertolin TE, Costa JAV. 2004. Fatty Acids Profile of

Spirulina platensis

Grown Under Different Temperatures and Nitrogen Concentrations. Z. Naturforsch

59c: 55-59.

Foster, N. 2013. What is a Bain Marie?.

http://www.wisegeek.org/what-is-a-bain-marie.htm. Diakses tanggal 18 Oktober 2013.

Gelinas, P.; G. Roy and M. Guillet. 1999. Relative effects of ingredients on cake staling

based on an accelerated shelf-life test. J. Food Sci.64: 937

940. Dalam Chaiya, B.

and R.Pongsawatmanit. 2011. Quality of Batter and Sponge

Cake

Prepared from

Wheat-Tapioca Flour Blends. Kasetsart J. (Nat. Sci.) 45 : 305

313.

Gomez, M., B. Oliete, C.M. Rosell, V. Pando, E. Fernandez. 2008. Studies on Cake

Quality Made of Wheat-Chickpea Flour Blends. LWTFood Sci. Technol. 41: 1701

1709. Diakses tanggal 28 September 2013.

Harris, R.S. dan R.S. Karmas. 1989. Evaluasi Gizi pada Pengolahan Bahan Pangan.

Penerbit ITB, Bandung. Dalam Nisviaty, Annisya.2006 . Pemanfaatan Tepung Ubi

Jalar (

Ipomoea batatas

L.) Klon BB00105.10 Sebagai Bahan Dasar Produk Olahan

Kukus Serta Evaluasi Mutu Gizi Dan Indeks Glikemiknya. IPB.

Henrikson, R. 1994, Microalga

Spirulina.

Superali- mento del futuro. Ediciones S. A.

Urano, Barcelona, Spain.dalam Colla LM, Bertolin TE, Costa JAV. 2004. Fatty

Acids Profile of

Spirulina platensis

Grown Under Different Temperatures and

Nitrogen Concentrations. Z. Naturforsch 59c: 55-59.

Kabinawa, K. 2006.

Spirulina

Ganggang Penggempur Aneka Penyakit. AgroMedia

Pustaka. Jakarta.

(3)

37

Kilara, A. 1994. Whey Protein Functionality. Dalam Subagio, A.; W.S. Windrati dan Y.

Witono. 2003. Jurnal Teknologi dan Industri Pangan. Jurusan Teknologi Hasil

Pertanian Fakultas Teknologi Pertanian Universitas Jember.

Kozlenko, R dan R.H. Henson 1998. Latest Scientific Research on Spirulina: Effects on

the

AIDS

virus,

cancer

and

the

immune

system.http://www.Spirulinasource.com/earthfoodch2b.html.

Lee, S.; G.E. Inglet and C.J. Carriere. 2004. Effect of Nutrim oat Bran and Flaxseed on

Rheological Properties of

Cake

. Cereal Chemistry 81(5):637-642.

Manley, D. 2000. Technology of Biscuits, Crackers and Cookies 3

rd

edition. Ellis

Harwood Limited, London. www.books.google.co.id.

Matz, S. A. 1992. Bakery Technology and Enginering. 3rd Edition. Van Nostrand

Reinhold, New York.

Matz, S. A and T. D. Matz. 1978. Cookies and Crackers Technology. The AVI

Publishing Company Incorporation. Westport, Connecticut. Dalam Nisviaty,

Annisya.2006 . Pemanfaatan Tepung Ubi Jalar (

Ipomoea batatas

L.) Klon

BB00105.10 Sebagai Bahan Dasar Produk Olahan Kukus Serta Evaluasi Mutu Gizi

Dan Indeks Glikemiknya. IPB.

Miranda, M. S.,

et al.

1998. Antioxidant Activity of the Microalga

Spirulina maxima

.

Braz. J. Med. Biol. Res. 31, 1075- 1079. Dalam Colla LM, Bertolin TE, Costa JAV.

2004. Fatty Acids Profile of

Spirulina platensis

Grown Under Different

Temperatures and Nitrogen Concentrations.

Molly, K.Z.W, Lae. 2009. Study on Changing of Protein and Carbohydrate Ratios in

Spirulina Due to Light Intensity. Universities Research Journal 2009 Vol 2.

Moorhead,K., B. Capelli. 2006.Spirulina Nature’s Food. Hawaii. Cyanotech

Corporation.

Nisviaty, A. 2006 . Pemanfaatan Tepung Ubi Jalar (

Ipomoea batatas

L.) Klon

BB00105.10 Sebagai Bahan Dasar Produk Olahan Kukus Serta Evaluasi Mutu Gizi

Dan

Indeks

Glikemiknya.

IPB.

Http://Repository.Ipb.Ac.Id/Bitstream/Handle/123456789/45970/F06ani2.Pdf

Diakses tanggal 19 Februari 2013..

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38

Pristanti, Y.W. 2011. Uji Stabilitas pH dan Termal pada Pewarna Bubuk Alami

Fikosianin dari

Spirulina platensis.

Universitas Kaolik Soegijapranata. Semarang.

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Inc. Marryland.

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http://kulinologi.biz/preview.php?view&id=70

Shyu, Y. S. and W. C. Sung. 2010. Improving The Emulsion Stability of

Sponge cake

By The Addition of γ

-Polyglutamic Acid. Journal of Marine Science and

Technology, Vol. 18, No. 6, pp. 895-900.

http://jmst.ntou.edu.tw/marine/18-6/895-900.pdf. Diakses tanggal 9 Oktober 2013.

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et al.

2006. Comercial Application of Microalgae Review. J Biosci and

Bioeng. 101 (2): 87-96.

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Haworth Press, Inc. USA. Dalam Apriandini, Dian. 2007. Penambahan Asam Sitrat

Pada Pembuatan Tepung Putih Telur Itik Terhadap Sifat Fisik Dan Sensori

Angel

Food Cake.

Institut Pertanian Bogor. Bogor. Diakses tanggal 11 Maret 2013.

Subagio, A.; W.S. Windrati dan Y. Witono. 2003. Pengaruh Penambahan Isolat Protein

Koro Pedang (

Canavalia ensiformis L.)

Terhadap Karakteristik

Cake.

Jurnal

Teknologi dan Industri Pangan. Jember. Diakses tanggal 21 Agustus 2013.

Tabita, A. 2012. Karakteristik Fungsional Protein

Spirulina platensis.

Skripsi. Program

Studi Teknologi Pangan. Universitas Katolik Soegijapranata. Semarang.

Wang,R.; W. Zhou; and M. Isabelle. 2006. Comparison Study of the Effect of Green

Tea Extract (GTE) on The Quality by Instrumental Analysis and Sensory

Evaluation. Food Research International 40:470-479.

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39

7.

LAMPIRAN

Lampiran 1. Worksheet Uji Ranking Hedonik

Worksheet

Uji Ranking Hedonik

Tanggal uji

:

Jenis sampel :

Sponge cake

Identifikasi sampel:

Kode

Sponge

cake

kontrol(0%)

A

Sponge

cake

dengan penambahan 10%

Spirulina

sp.

B

Sponge

cake

dengan penambahan 20%

Spirulina

sp.

C

Sponge

cake

dengan penambahan 30%

Spirulina

sp.

D

Sponge

cake

dengan penambahan 40%

Spirulina

sp.

E

Kode kombinasi urutan penyajian:

ABCDE

= 1

ABDCE

=2

ACBDE

=3

ACDBE

=4

ADEBC

=5

AEBCD

=6

BACDE

=7

BADCE

=8

BCAED

=9

BDACE

=10

BEACD

=11

BEDAC

=12

CABDE

=13

CADEB

=14

CBDAE

=15

CBEAD

=16

CDEAB

=17

CEABD

=18

DABCE

=19

DACEB

=20

DBACE

=21

DBCEA

=22

DCABE

=23

DEBAC

=24

EABCD

=25

EACBD

=26

EBACD

=27

EBCDA

=28

ECABD

=29

EDBAC

=30

Penyajian:

Booth

Panelis

Kode sampel

urutan penyajian

I

#1

776, 223, 544, 113, 662

1

II

#2

818, 183, 933, 522, 282

2

III

#3

916, 984, 138, 651, 274

3

IV

#4

232, 946, 891, 163, 379

4

I

#5

374, 938, 791, 593, 711

5

II

#6

461, 139, 581, 445, 572

6

III

#7

542, 486, 734, 128, 963

7

IV

#8

537, 791, 478, 121, 957

8

I

#9

746, 595, 774, 585, 841

9

II

#10

478, 437, 795, 237, 829

10

III

#11

749, 641, 755, 475, 218

11

IV

#12

721, 375, 191, 643, 986

12

I

#13

925, 765, 287, 132, 193

13

II

#14

932, 439, 786, 615, 556

14

III

#15

842, 725, 296, 611, 384

15

IV

#16

797, 553, 187, 868, 372

16
(6)

40

II

#18

596, 112, 775, 988, 747

18

III

#19

863, 896, 788, 441, 615

19

IV

#20

161, 513, 258, 361, 875

20

I

#21

214, 859, 349, 177, 167

21

II

#22

669, 392, 674, 438, 122

22

III

#23

349, 167, 481, 659, 565

23

IV

#24

192, 118, 935, 335, 856

24

I

#25

452, 889, 834, 662, 261

25

II

#26

859, 338, 145, 658, 294

26

III

#27

141, 754, 313, 362, 299

27

IV

#28

746, 176, 415, 397, 158

28

I

#29

841, 317, 932, 855, 659

29

II

#30

446 569, 637, 918, 195

30

Rekap kode sampel:

(7)

41

Lampiran 2. Scoresheet Uji Ranking Hedonik

UJI RANKING HEDONIK

Nama

:

Tanggal:

Produk

: Sponge

cake

Atribut

: Rasa

Instruksi :

Berkumur-kumurlah dahulu sebelum menguji sampel.

Di hadapan Anda terdapat 5(lima) sampel Sponge

cake

. Tulis kode sampel dari kiri ke

kanan secara berurutan pada kolom yang telah disediakan. Cicipi dan bandingkan

sampel secara berturutan dari kiri ke kanan. Setelah mencicipi 1 sampel dan

merasakannya, minumlah air putih dan berikan jeda sebelum Anda mencicipi sampel

selanjutnya. Anda dapat mengulang sesering yang Anda perlukan. Beri penilaian sesuai

dengan tingkat kesukaan Anda. Urutkan sampel dari yang paling Anda sukai(=5) hingga

sampel yang paling tidak Anda sukai (=1)

Kode sampel

Ranking (jangan ada yang dobel)

(8)

42

UJI RANKING HEDONIK

Nama

:

Tanggal:

Produk

: Sponge

cake

Atribut

: Tekstur

Instruksi :

Berkumur-kumurlah dahulu sebelum menguji sampel.

Di hadapan Anda terdapat 5(lima) sampel Sponge

cake

. Tulis kode sampel dari kiri ke

kanan secara berurutan pada kolom yang telah disediakan. Bandingkan sampel secara

berturutan dari kiri ke kanan. Setelah mencicipi 1 sampel dan merasakan teksturnya,

minumlah air putih dan berikan jeda sebelum Anda mencicipi sampel selanjutnya. Anda

dapat mengulang sesering yang Anda perlukan. Beri penilaian sesuai dengan tingkat

kesukaan Anda. Urutkan sampel dari yang paling Anda sukai(=5) hingga sampel yang

paling tidak Anda sukai (=1)

Kode sampel

Ranking (jangan ada yang dobel)

(9)

43

UJI RANKING HEDONIK

Nama

:

Tanggal:

Produk

: Sponge

cake

Atribut

: Warna

Instruksi :

Di hadapan Anda terdapat 5(lima) sampel Sponge

cake

. Tulis kode sampel dari kiri ke

kanan secara berurutan pada kolom yang telah disediakan. Bandingkan sampel secara

berturutan dari kiri ke kanan. Anda dapat mengulang sesering yang Anda perlukan. Beri

penilaian sesuai dengan tingkat kesukaan Anda. Urutkan sampel dari yang paling Anda

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

Kode sampel

Ranking (jangan ada yang dobel)

(10)

44

UJI RANKING HEDONIK

Nama

:

Tanggal:

Produk

: Sponge

cake

Atribut

: Aroma

Instruksi :

Di hadapan Anda terdapat 5(lima) sampel Sponge

cake

. Tulis kode sampel dari kiri ke

kanan secara berurutan pada kolom yang telah disediakan. Bandingkan aroma dari

sampel secara berturutan dari kiri ke kanan. Anda dapat mengulang sesering yang Anda

perlukan. Beri penilaian sesuai dengan tingkat kesukaan Anda. Urutkan sampel dari

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

Kode sampel

Ranking (jangan ada yang dobel)

(11)

45

UJI RANKING HEDONIK

Nama

:

Tanggal:

Produk

: Sponge

cake

Atribut

: Overall

Instruksi :

Di hadapan Anda terdapat 5(lima) sampel Sponge

cake

. Tulis kode sampel dari kiri ke

kanan secara berurutan pada kolom yang telah disediakan. Bandingkan semua atribut

yang terdapat pada sampel secara keseluruhan secara berturutan dari kiri ke kanan.

Anda dapat mengulang sesering yang Anda perlukan. Beri penilaian sesuai dengan

tingkat kesukaan Anda. Urutkan sampel dari yang paling Anda sukai(=5) hingga sampel

yang paling tidak Anda sukai (=1)

Kode sampel

Ranking (jangan ada yang dobel)

(12)

46

Lampiran 3. Analisa Data

(a)

Analisa Data Kadar Protein

Descriptives

PERLAKUAN Statistic

Std. Error

PROTEIN 0% Mean 7,9671 ,12381

95%

Confidence Interval for Mean

Lower Bound

7,6233

Upper

Bound 8,3108

5% Trimmed Mean 7,9768

Median 8,0546

Variance ,077

Std. Deviation ,27686

Minimum 7,53

Maximum 8,23

Range ,70

Interquartile Range ,48

Skewness -1,186 ,913

Kurtosis 1,050 2,000

10% Mean 8,6324 ,05253

95%

Confidence Interval for Mean

Lower

Bound 8,4866

Upper

Bound 8,7783

5% Trimmed Mean 8,6334

Median 8,5799

Variance ,014

Std. Deviation ,11746

Minimum 8,49

Maximum 8,76

Range ,26

Interquartile Range ,22

Skewness ,166 ,913

Kurtosis -2,407 2,000

20% Mean 9,4029 ,16977

95%

Confidence Interval for Mean

Lower Bound

8,9315

Upper

Bound 9,8742

5% Trimmed Mean 9,4068

Median 9,4554

Variance ,144

(13)

47

Minimum 8,93

Maximum 9,81

Range ,88

Interquartile Range ,74

Skewness -,269 ,913

Kurtosis -2,342 2,000

30% Mean 10,2258 ,08488

95%

Confidence Interval for Mean

Lower Bound

9,9902

Upper

Bound 10,4615

5% Trimmed Mean 10,2190

Median 10,1558

Variance ,036

Std. Deviation ,18980

Minimum 10,07

Maximum 10,51

Range ,44

Interquartile Range ,35

Skewness ,913 ,913

Kurtosis -,738 2,000

40% Mean 11,6967 ,48319

95%

Confidence Interval for Mean

Lower Bound

10,3551

Upper

Bound 13,0382

5% Trimmed Mean 11,6587

Median 11,6442

Variance 1,167

Std. Deviation 1,08045

Minimum 10,68

Maximum 13,40

Range 2,71

Interquartile Range 1,88

Skewness 1,079 ,913

Kurtosis 1,069 2,000

Tests of Normality

PERLAKUAN

Kolmogorov-Smirnov(a) Shapiro-Wilk

Statistic df Sig. Statistic df Sig.

PROTEIN 0% ,224 5 ,200(*) ,912 5 ,482

10% ,273 5 ,200(*) ,852 5 ,201

20% ,197 5 ,200(*) ,924 5 ,556

30% ,244 5 ,200(*) ,871 5 ,272

40% ,223 5 ,200(*) ,907 5 ,447

(14)

48

Descriptives

PROTEIN

N Mean

Std. Deviation

Std. Error

95% Confidence Interval for Mean

Minimum Maximum Lower

Bound

Upper Bound

0% 5 7,9671 ,27686 ,12381 7,6233 8,3108 7,53 8,23

10% 5 8,6324 ,11746 ,05253 8,4866 8,7783 8,49 8,76

20% 5 9,4029 ,37961 ,16977 8,9315 9,8742 8,93 9,81

30% 5 10,2258 ,18980 ,08488 9,9902 10,4615 10,07 10,51

40% 5 11,6967 1,08045 ,48319 10,3551 13,0382 10,68 13,40

Total 25 9,5850 1,41263 ,28253 9,0019 10,1681 7,53 13,40

PROTEIN

Duncan

PERLAKUAN N

Subset for alpha = .05

1 2 3 4

0% 5 7,9671

10% 5 8,6324

20% 5 9,4029

30% 5 10,2258

40% 5 11,6967

Sig. ,064 1,000 1,000 1,000

Means for groups in homogeneous subsets are displayed. a Uses Harmonic Mean Sample Size = 5,000.

(b)

Analisa Data Water Activity

Descriptives

PERLAKUAN Statistic Std. Error

water_activity 0% Mean ,87760 ,005793

95% Confidence

Interval for Mean

Lower Bound ,86152

Upper Bound

,89368

5% Trimmed Mean ,87806

Median ,88500

Variance ,000

Std. Deviation ,012954

Minimum ,859

Maximum ,888

Range ,029

Interquartile Range ,024

(15)

49

Kurtosis -1,445 2,000

10% Mean ,87960 ,004739

95% Confidence

Interval for Mean

Lower Bound

,86644

Upper Bound

,89276

5% Trimmed Mean ,87961

Median ,87800

Variance ,000

Std. Deviation ,010597

Minimum ,868

Maximum ,891

Range ,023

Interquartile Range ,021

Skewness ,142 ,913

Kurtosis -2,829 2,000

20% Mean ,87080 ,004042

95% Confidence

Interval for Mean

Lower Bound

,85958

Upper Bound

,88202

5% Trimmed Mean ,87117

Median ,87200

Variance ,000

Std. Deviation ,009039

Minimum ,856

Maximum ,879

Range ,023

Interquartile Range ,015

Skewness -1,383 ,913

Kurtosis 2,109 2,000

30% Mean ,86540 ,003995

95% Confidence

Interval for Mean

Lower Bound

,85431

Upper Bound

,87649

5% Trimmed Mean ,86556

Median ,86600

Variance ,000

Std. Deviation ,008933

Minimum ,852

Maximum ,876

Range ,024

Interquartile Range ,016

Skewness -,661 ,913

Kurtosis ,901 2,000

40% Mean ,86240 ,004864

95% Confidence

Interval for Mean

Lower Bound ,84889

Upper Bound

(16)

50

5% Trimmed Mean ,86239

Median ,86100

Variance ,000

Std. Deviation ,010877

Minimum ,848

Maximum ,877

Range ,029

Interquartile Range ,020

Skewness ,069 ,913

Kurtosis ,021 2,000

Tests of Normality

PERLAKUAN Kolmogorov-Smirnov(a) Shapiro-Wilk

Statistic df Sig. Statistic df Sig.

water_activity 0% ,316 5 ,115 ,831 5 ,142

10% ,237 5 ,200(*) ,879 5 ,306

20% ,265 5 ,200(*) ,882 5 ,318

30% ,194 5 ,200(*) ,975 5 ,906

40% ,151 5 ,200(*) ,994 5 ,992

* This is a lower bound of the true significance. a Lilliefors Significance Correction

Descriptives

water_activity

N Mean

Std. Deviation

Std. Error

95% Confidence Interval for Mean

Minimum Maximum Lower

Bound

Upper Bound

0% 5 ,87760 ,012954 ,005793 ,86152 ,89368 ,859 ,888

10% 5 ,87960 ,010597 ,004739 ,86644 ,89276 ,868 ,891

20% 5 ,87080 ,009039 ,004042 ,85958 ,88202 ,856 ,879

30% 5 ,86540 ,008933 ,003995 ,85431 ,87649 ,852 ,876

40% 5 ,86240 ,010877 ,004864 ,84889 ,87591 ,848 ,877

Total 25 ,87116 ,011820 ,002364 ,86628 ,87604 ,848 ,891

water_activity

Duncan

PERLAKUAN N

Subset for alpha = .05

1 2

40% 5 ,86240

30% 5 ,86540 ,86540

20% 5 ,87080 ,87080

0% 5 ,87760

(17)

51

Sig. ,249 ,064

Means for groups in homogeneous subsets are displayed. a Uses Harmonic Mean Sample Size = 5,000.

(c)

Analisa Data Tekstur

Descriptives

PERLAKUAN Statistic Std. Error

HARDNESS 0% Mean 69,1648 3,48868

95% Confidence Interval for Mean Lower Bound 59,4787

Upper Bound

78,8509

5% Trimmed Mean 69,3425

Median 69,9940

Variance 60,854

Std. Deviation 7,80092

Minimum 57,40

Maximum 77,73

Range 20,33

Interquartile Range 13,92

Skewness -,786 ,913

Kurtosis ,499 2,000

10% Mean 110,3402 6,69778

95% Confidence Interval for Mean Lower Bound 91,7442

Upper Bound

128,9362

5% Trimmed Mean 110,6218

Median 106,8100

Variance 224,301

Std. Deviation 14,97668

Minimum 89,86

Maximum 125,75

Range 35,89

Interquartile Range 27,71

Skewness -,292 ,913

Kurtosis -1,229 2,000

20% Mean 170,1140 11,98989

95% Confidence Interval for Mean Lower Bound 136,8247

Upper Bound

203,4033

5% Trimmed Mean 170,4406

Median 170,3000

Variance 718,787

Std. Deviation 26,81021

(18)

52

Maximum 198,26

Range 62,17

Interquartile Range 52,41

Skewness -,201 ,913

Kurtosis -2,132 2,000

30% Mean 175,6780 7,69797

95% Confidence Interval for Mean Lower Bound 154,3050

Upper Bound

197,0510

5% Trimmed Mean 176,1378

Median 185,9800

Variance 296,293

Std. Deviation 17,21318

Minimum 151,73

Maximum 191,35

Range 39,62

Interquartile Range 31,17

Skewness -,782 ,913

Kurtosis -1,801 2,000

40% Mean 207,8620 16,17144

95% Confidence Interval for Mean Lower Bound 162,9629

Upper Bound

252,7611

5% Trimmed Mean 207,1944

Median 198,4700

Variance 1307,577

Std. Deviation 36,16044

Minimum 167,21

Maximum 260,53

Range 93,32

Interquartile Range 65,53

Skewness ,663 ,913

Kurtosis -,181 2,000

COHESIVENESS 0% Mean ,2787 ,04164

95% Confidence Interval for Mean Lower Bound ,1631

Upper Bound

,3944

5% Trimmed Mean ,2819

Median ,2945

Variance ,009

Std. Deviation ,09312

Minimum ,13

Maximum ,37

Range ,23

Interquartile Range ,16

Skewness -1,079 ,913

Kurtosis ,891 2,000

10% Mean ,3104 ,00776

(19)

53

Upper Bound

,3320

5% Trimmed Mean ,3103

Median ,3037

Variance ,000

Std. Deviation ,01734

Minimum ,29

Maximum ,33

Range ,04

Interquartile Range ,03

Skewness ,420 ,913

Kurtosis -3,101 2,000

20% Mean ,3229 ,01600

95% Confidence Interval for Mean Lower Bound ,2785

Upper Bound

,3673

5% Trimmed Mean ,3237

Median ,3389

Variance ,001

Std. Deviation ,03578

Minimum ,27

Maximum ,36

Range ,09

Interquartile Range ,07

Skewness -,743 ,913

Kurtosis -1,246 2,000

30% Mean ,3362 ,00716

95% Confidence Interval for Mean Lower Bound ,3163

Upper Bound

,3561

5% Trimmed Mean ,3363

Median ,3349

Variance ,000

Std. Deviation ,01602

Minimum ,32

Maximum ,35

Range ,04

Interquartile Range ,03

Skewness -,068 ,913

Kurtosis -2,063 2,000

40% Mean ,2846 ,00924

95% Confidence Interval for Mean Lower Bound ,2589

Upper Bound

,3102

5% Trimmed Mean ,2843

Median ,2733

Variance ,000

Std. Deviation ,02067

(20)

54

Maximum ,31

Range ,05

Interquartile Range ,04

Skewness ,549 ,913

Kurtosis -2,645 2,000

SPRINGINESS 0% Mean 5,5573 ,25087

95% Confidence Interval for Mean Lower Bound 4,8608

Upper Bound

6,2539

5% Trimmed Mean 5,5462

Median 5,5694

Variance ,315

Std. Deviation ,56097

Minimum 4,93

Maximum 6,39

Range 1,46

Interquartile Range 1,00

Skewness ,638 ,913

Kurtosis ,243 2,000

10% Mean 6,0218 ,12699

95% Confidence Interval for Mean Lower Bound 5,6692

Upper Bound

6,3744

5% Trimmed Mean 6,0205

Median 6,1162

Variance ,081

Std. Deviation ,28396

Minimum 5,70

Maximum 6,37

Range ,67

Interquartile Range ,54

Skewness -,113 ,913

Kurtosis -2,134 2,000

20% Mean 6,1614 ,22088

95% Confidence Interval for Mean Lower Bound 5,5481

Upper Bound

6,7746

5% Trimmed Mean 6,1743

Median 6,3374

Variance ,244

Std. Deviation ,49391

Minimum 5,49

Maximum 6,60

Range 1,11

Interquartile Range ,94

Skewness -,643 ,913

Kurtosis -1,981 2,000

30% Mean 6,8279 ,14860

(21)

55

Upper Bound

7,2404

5% Trimmed Mean 6,8276

Median 6,7447

Variance ,110

Std. Deviation ,33227

Minimum 6,46

Maximum 7,20

Range ,75

Interquartile Range ,65

Skewness ,223 ,913

Kurtosis -2,680 2,000

40% Mean 6,0148 ,32930

95% Confidence Interval for Mean Lower Bound 5,1005

Upper Bound

6,9291

5% Trimmed Mean 6,0222

Median 6,3823

Variance ,542

Std. Deviation ,73635

Minimum 5,16

Maximum 6,74

Range 1,59

Interquartile Range 1,40

Skewness -,487 ,913

Kurtosis -2,996 2,000

CHEWINESS 0% Mean 1,5012 ,37013

95% Confidence Interval for Mean Lower Bound ,4735

Upper Bound

2,5288

5% Trimmed Mean 1,4863

Median 1,2901

Variance ,685

Std. Deviation ,82763

Minimum ,50

Maximum 2,77

Range 2,27

Interquartile Range 1,34

Skewness ,748 ,913

Kurtosis 1,579 2,000

10% Mean 2,0267 ,14801

95% Confidence Interval for Mean Lower Bound 1,6158

Upper Bound

2,4377

5% Trimmed Mean 2,0422

Median 2,1542

Variance ,110

Std. Deviation ,33097

(22)

56

Maximum 2,29

Range ,80

Interquartile Range ,56

Skewness -1,451 ,913

Kurtosis 1,755 2,000

20% Mean 3,3455 ,37717

95% Confidence Interval for Mean Lower Bound 2,2983

Upper Bound

4,3927

5% Trimmed Mean 3,3428

Median 3,1950

Variance ,711

Std. Deviation ,84339

Minimum 2,32

Maximum 4,42

Range 2,11

Interquartile Range 1,60

Skewness ,174 ,913

Kurtosis -1,445 2,000

30% Mean 3,9711 ,27027

95% Confidence Interval for Mean Lower Bound 3,2207

Upper Bound

4,7215

5% Trimmed Mean 3,9718

Median 3,9466

Variance ,365

Std. Deviation ,60435

Minimum 3,19

Maximum 4,74

Range 1,54

Interquartile Range 1,14

Skewness -,012 ,913

Kurtosis -1,046 2,000

40% Mean 3,5599 ,47756

95% Confidence Interval for Mean Lower Bound 2,2340

Upper Bound

4,8858

5% Trimmed Mean 3,5742

Median 3,8363

Variance 1,140

Std. Deviation 1,06785

Minimum 2,23

Maximum 4,63

Range 2,40

Interquartile Range 2,09

Skewness -,389 ,913

Kurtosis -2,558 2,000

GUMMINESS 0% Mean ,0229 ,00526

(23)

57

Upper Bound

,0375

5% Trimmed Mean ,0226

Median ,0203

Variance ,000

Std. Deviation ,01177

Minimum ,01

Maximum ,04

Range ,03

Interquartile Range ,02

Skewness 1,070 ,913

Kurtosis 1,468 2,000

10% Mean ,0343 ,00246

95% Confidence Interval for Mean Lower Bound ,0275

Upper Bound

,0411

5% Trimmed Mean ,0344

Median ,0345

Variance ,000

Std. Deviation ,00550

Minimum ,03

Maximum ,04

Range ,01

Interquartile Range ,01

Skewness -,492 ,913

Kurtosis ,410 2,000

20% Mean ,0549 ,00467

95% Confidence Interval for Mean Lower Bound ,0419

Upper Bound

,0679

5% Trimmed Mean ,0549

Median ,0529

Variance ,000

Std. Deviation ,01044

Minimum ,04

Maximum ,07

Range ,03

Interquartile Range ,02

Skewness -,084 ,913

Kurtosis -,172 2,000

30% Mean ,0632 ,00312

95% Confidence Interval for Mean Lower Bound ,0546

Upper Bound

,0719

5% Trimmed Mean ,0635

Median ,0659

Variance ,000

Std. Deviation ,00697

(24)

58

Maximum ,07

Range ,02

Interquartile Range ,01

Skewness -1,543 ,913

Kurtosis 2,468 2,000

40% Mean ,0595 ,00522

95% Confidence Interval for Mean Lower Bound ,0450

Upper Bound

,0740

5% Trimmed Mean ,0597

Median ,0610

Variance ,000

Std. Deviation ,01168

Minimum ,04

Maximum ,07

Range ,03

Interquartile Range ,02

Skewness -,383 ,913

Kurtosis -2,028 2,000

Tests of Normality

PERLAKUAN

Kolmogorov-Smirnov(a) Shapiro-Wilk

Statistic df Sig. Statistic df Sig.

HARDNESS 0% ,171 5 ,200(*) ,965 5 ,840

10% ,226 5 ,200(*) ,910 5 ,466

20% ,216 5 ,200(*) ,926 5 ,573

30% ,325 5 ,090 ,854 5 ,208

40% ,202 5 ,200(*) ,967 5 ,858

COHESIVENESS 0% ,187 5 ,200(*) ,922 5 ,540

10% ,255 5 ,200(*) ,819 5 ,114

20% ,273 5 ,200(*) ,914 5 ,489

30% ,206 5 ,200(*) ,943 5 ,685

40% ,308 5 ,136 ,857 5 ,218

SPRINGINESS 0% ,182 5 ,200(*) ,966 5 ,850

10% ,230 5 ,200(*) ,914 5 ,491

20% ,239 5 ,200(*) ,875 5 ,286

30% ,230 5 ,200(*) ,897 5 ,391

40% ,291 5 ,192 ,837 5 ,157

CHEWINESS 0% ,215 5 ,200(*) ,942 5 ,683

10% ,250 5 ,200(*) ,848 5 ,189

20% ,171 5 ,200(*) ,973 5 ,893

30% ,139 5 ,200(*) ,989 5 ,977

40% ,202 5 ,200(*) ,896 5 ,388

GUMMINESS 0% ,208 5 ,200(*) ,940 5 ,664

10% ,167 5 ,200(*) ,986 5 ,964

(25)

59

30% ,247 5 ,200(*) ,862 5 ,234

40% ,217 5 ,200(*) ,911 5 ,475

* This is a lower bound of the true significance. a Lilliefors Significance Correction

Descriptives N Mean Std. Deviation Std. Error 95% Confidence Interval for Mean

Minimum Maximum Lower Bound Upper Bound

HARDNESS 0%

5 69,1648 7,80092 3,48868 59,4787 78,8509 57,40 77,73

10%

5 110,3402 14,97668 6,69778 91,7442 128,9362 89,86 125,75

20%

5 170,1140 26,81021 11,98989 136,8247 203,4033 136,09 198,26

30%

5 175,6780 17,21318 7,69797 154,3050 197,0510 151,73 191,35

40%

5 207,862

0 36,16044

16,171 44

162,962 9

252,761

1 167,21 260,53

Total 2

5

146,631

8 55,05433

11,010 87

123,906 5

169,357

1 57,40 260,53

COHESIVENESS 0% 5 ,2787 ,09312 ,04164 ,1631 ,3944 ,13 ,37

10% 5 ,3104 ,01734 ,00776 ,2889 ,3320 ,29 ,33

20% 5 ,3229 ,03578 ,01600 ,2785 ,3673 ,27 ,36

30% 5 ,3362 ,01602 ,00716 ,3163 ,3561 ,32 ,35

40% 5 ,2846 ,02067 ,00924 ,2589 ,3102 ,26 ,31

Total 2

5 ,3066 ,04824 ,00965 ,2867 ,3265 ,13 ,37

SPRINGINESS 0% 5 5,5573 ,56097 ,25087 4,8608 6,2539 4,93 6,39

10% 5 6,0218 ,28396 ,12699 5,6692 6,3744 5,70 6,37

20% 5 6,1614 ,49391 ,22088 5,5481 6,7746 5,49 6,60

30% 5 6,8279 ,33227 ,14860 6,4153 7,2404 6,46 7,20

40% 5 6,0148 ,73635 ,32930 5,1005 6,9291 5,16 6,74

Total 2

5 6,1166 ,62476 ,12495 5,8587 6,3745 4,93 7,20

CHEWINESS 0% 5 1,5012 ,82763 ,37013 ,4735 2,5288 ,50 2,77

10% 5 2,0267 ,33097 ,14801 1,6158 2,4377 1,49 2,29

20% 5 3,3455 ,84339 ,37717 2,2983 4,3927 2,32 4,42

30% 5 3,9711 ,60435 ,27027 3,2207 4,7215 3,19 4,74

40% 5 3,5599 1,06785 ,47756 2,2340 4,8858 2,23 4,63

Total 2

5 2,8809 1,19964 ,23993 2,3857 3,3761 ,50 4,74

GUMMINESS 0% 5 ,0229 ,01177 ,00526 ,0083 ,0375 ,01 ,04

10% 5 ,0343 ,00550 ,00246 ,0275 ,0411 ,03 ,04

20% 5 ,0549 ,01044 ,00467 ,0419 ,0679 ,04 ,07

30% 5 ,0632 ,00697 ,00312 ,0546 ,0719 ,05 ,07

40% 5 ,0595 ,01168 ,00522 ,0450 ,0740 ,04 ,07

Total 2

(26)

60

HARDNESS

Duncan

PERLAKUAN N

Subset for alpha = .05

1 2 3 4

0% 5 69,1648

10% 5 110,3402

20% 5 170,1140

30% 5 175,6780

40% 5 207,8620

Sig. 1,000 1,000 ,704 1,000

Means for groups in homogeneous subsets are displayed. a Uses Harmonic Mean Sample Size = 5,000.

COHESIVENESS

Duncan

PERLAKUAN N

Subset for alpha =

.05

1

0% 5 ,2780

40% 5 ,2820

10% 5 ,3100

20% 5 ,3220

30% 5 ,3360

Sig. ,099

Means for groups in homogeneous subsets are displayed. a Uses Harmonic Mean Sample Size = 5,000.

SPRINGINESS

Duncan

PERLAKUAN N

Subset for alpha = .05

1 2

0% 5 5,5600

40% 5 6,0160

10% 5 6,0240

20% 5 6,1620 6,1620

30% 5 6,8260

Sig. ,100 ,052

(27)

61

CHEWINESS

Duncan

PERLAKUAN N

Subset for alpha = .05

1 2

0% 5 1,5020

10% 5 2,0280

20% 5 3,3460

40% 5 3,5600

30% 5 3,9720

Sig. ,297 ,242

Means for groups in homogeneous subsets are displayed. a Uses Harmonic Mean Sample Size = 5,000.

GUMMINESS

Duncan

PERLAKUAN N

Subset for alpha = .05

1 2

0% 5 ,02293

10% 5 ,03430

20% 5 ,05489

40% 5 ,05947

30% 5 ,06276

Sig. ,075 ,232

Means for groups in homogeneous subsets are displayed. a Uses Harmonic Mean Sample Size = 5,000.

(d)

Analisa Data Crumb Colour

Descriptives

PERLAKUAN Statistic Std. Error

Lightness 0% Mean 78,1480 ,42896

95% Confidence

Interval for Mean

Lower Bound

76,9570

Upper Bound

79,3390

5% Trimmed Mean 78,1761

Median 78,2300

Variance ,920

Std. Deviation ,95918

Minimum 76,66

Maximum 79,13

Range 2,47

Interquartile Range 1,69

Skewness -,978 ,913

(28)

62

10% Mean 56,9760 ,96104

95% Confidence

Interval for Mean

Lower Bound

54,3077

Upper Bound

59,6443

5% Trimmed Mean 56,9011

Median 56,4700

Variance 4,618

Std. Deviation 2,14896

Minimum 54,80

Maximum 60,50

Range 5,70

Interquartile Range 3,45

Skewness 1,356 ,913

Kurtosis 2,420 2,000

20% Mean 44,7700 ,85891

95% Confidence

Interval for Mean

Lower Bound

42,3853

Upper Bound

47,1547

5% Trimmed Mean 44,7783

Median 45,3500

Variance 3,689

Std. Deviation 1,92059

Minimum 42,16

Maximum 47,23

Range 5,07

Interquartile Range 3,39

Skewness -,215 ,913

Kurtosis -,226 2,000

30% Mean 42,1420 ,59326

95% Confidence

Interval for Mean

Lower Bound

40,4949

Upper Bound

43,7891

5% Trimmed Mean 42,1944

Median 42,7400

Variance 1,760

Std. Deviation 1,32656

Minimum 39,97

Maximum 43,37

Range 3,40

Interquartile Range 2,15

Skewness -1,422 ,913

Kurtosis 2,014 2,000

40% Mean 37,8400 ,56088

95% Confidence

Interval for Mean

Lower Bound

36,2827

Upper Bound

39,3973

(29)

63

Median 37,6600

Variance 1,573

Std. Deviation 1,25417

Minimum 36,43

Maximum 39,83

Range 3,40

Interquartile Range 2,04

Skewness 1,038 ,913

Kurtosis 1,964 2,000

a 0% Mean -3,0560 ,27466

95% Confidence

Interval for Mean

Lower Bound

-3,8186

Upper Bound

-2,2934

5% Trimmed Mean -3,0633

Median -3,2700

Variance ,377

Std. Deviation ,61415

Minimum -3,71

Maximum -2,27

Range 1,44

Interquartile Range 1,18

Skewness ,445 ,913

Kurtosis -2,231 2,000

10% Mean -6,6220 ,18260

95% Confidence

Interval for Mean

Lower Bound

-7,1290

Upper Bound

-6,1150

5% Trimmed Mean -6,6156

Median -6,4500

Variance ,167

Std. Deviation ,40831

Minimum -7,20

Maximum -6,16

Range 1,04

Interquartile Range ,73

Skewness -,593 ,913

Kurtosis -,699 2,000

20% Mean -6,0620 ,30246

95% Confidence

Interval for Mean

Lower Bound

-6,9018

Upper Bound

-5,2222

5% Trimmed Mean -6,0700

Median -6,3600

Variance ,457

Std. Deviation ,67633

Minimum -6,78

(30)

64

Range 1,58

Interquartile Range 1,28

Skewness ,476 ,913

Kurtosis -2,305 2,000

30% Mean -5,1380 ,40654

95% Confidence

Interval for Mean

Lower Bound

-6,2667

Upper Bound

-4,0093

5% Trimmed Mean -5,1750

Median -5,4800

Variance ,826

Std. Deviation ,90905

Minimum -5,99

Maximum -3,62

Range 2,37

Interquartile Range 1,42

Skewness 1,542 ,913

Kurtosis 2,752 2,000

40% Mean -4,2280 ,26995

95% Confidence

Interval for Mean

Lower Bound -4,9775

Upper Bound

-3,4785

5% Trimmed Mean -4,2600

Median -4,5700

Variance ,364

Std. Deviation ,60363

Minimum -4,66

Maximum -3,22

Range 1,44

Interquartile Range ,96

Skewness 1,632 ,913

Kurtosis 2,323 2,000

b 0% Mean 35,2220 1,11227

95% Confidence

Interval for Mean

Lower Bound

32,1338

Upper Bound

38,3102

5% Trimmed Mean 35,1622

Median 34,4300

Variance 6,186

Std. Deviation 2,48711

Minimum 32,45

Maximum 39,07

Range 6,62

Interquartile Range 4,20

Skewness ,934 ,913

Kurtosis 1,152 2,000

(31)

65

95% Confidence

Interval for Mean

Lower Bound

11,6067

Upper Bound

13,4773

5% Trimmed Mean 12,5189

Median 12,3800

Variance ,567

Std. Deviation ,75324

Minimum 11,79

Maximum 13,71

Range 1,92

Interquartile Range 1,34

Skewness 1,026 ,913

Kurtosis ,733 2,000

20% Mean 11,3360 ,41267

95% Confidence

Interval for Mean

Lower Bound

10,1902

Upper Bound

12,4818

5% Trimmed Mean 11,3444

Median 11,6200

Variance ,851

Std. Deviation ,92276

Minimum 10,08

Maximum 12,44

Range 2,36

Interquartile Range 1,69

Skewness -,380 ,913

Kurtosis -,880 2,000

30% Mean 8,8000 ,60267

95% Confidence

Interval for Mean

Lower Bound 7,1267

Upper Bound

10,4733

5% Trimmed Mean 8,8539

Median 9,1800

Variance 1,816

Std. Deviation 1,34761

Minimum 6,54

Maximum 10,09

Range 3,55

Interquartile Range 2,07

Skewness -1,555 ,913

Kurtosis 2,991 2,000

40% Mean 6,8040 ,35908

95% Confidence

Interval for Mean

Lower Bound

5,8070

Upper Bound

7,8010

5% Trimmed Mean 6,8067

(32)

66

Variance ,645

Std. Deviation ,80292

Minimum 5,77

Maximum 7,79

Range 2,02

Interquartile Range 1,50

Skewness -,211 ,913

Kurtosis -1,311 2,000

Tests of Normality

PERLAKUAN Kolmogorov-Smirnov(a) Shapiro-Wilk

Statistic df Sig. Statistic df Sig.

Lightness 0% ,202 5 ,200(*) ,939 5 ,659

10% ,268 5 ,200(*) ,899 5 ,406

20% ,219 5 ,200(*) ,970 5 ,873

30% ,274 5 ,200(*) ,870 5 ,266

40% ,256 5 ,200(*) ,934 5 ,623

a 0% ,236 5 ,200(*) ,918 5 ,516

10% ,263 5 ,200(*) ,942 5 ,680

20% ,270 5 ,200(*) ,901 5 ,418

30% ,270 5 ,200(*) ,860 5 ,229

40% ,314 5 ,119 ,786 5 ,062

b 0% ,225 5 ,200(*) ,943 5 ,685

10% ,185 5 ,200(*) ,936 5 ,635

20% ,221 5 ,200(*) ,967 5 ,855

30% ,300 5 ,161 ,862 5 ,234

40% ,211 5 ,200(*) ,964 5 ,836

* This is a lower bound of the true significance. a Lilliefors Significance Correction

Descriptives

N Mean

Std. Deviation

Std. Error

95% Confidence

Interval for Mean Minimum Maximum

Lower Bound

Upper

Bound

Lightness 0% 5 78,1480 ,95918 ,42896 76,9570 79,3390 76,66 79,13

10% 5 56,9760 2,14896 ,96104 54,3077 59,6443 54,80 60,50

20% 5 44,7700 1,92059 ,85891 42,3853 47,1547 42,16 47,23

30% 5 42,1420 1,32656 ,59326 40,4949 43,7891 39,97 43,37

40% 5 37,8400 1,25417 ,56088 36,2827 39,3973 36,43 39,83

Total 25 51,9752 14,91980 2,98396 45,8166 58,1338 36,43 79,13

a 0% 5 -3,0560 ,61415 ,27466 -3,8186 -2,2934 -3,71 -2,27

10% 5 -6,6220 ,40831 ,18260 -7,1290 -6,1150 -7,20 -6,16

20% 5 -6,0620 ,67633 ,30246 -6,9018 -5,2222 -6,78 -5,20

(33)

67

40% 5 -4,2280 ,60363 ,26995 -4,9775 -3,4785 -4,66 -3,22

Total 25 -5,0212 1,43645 ,28729 -5,6141 -4,4283 -7,20 -2,27

b 0% 5 35,2220 2,48711 1,11227 32,1338 38,3102 32,45 39,07

10% 5 12,5420 ,75324 ,33686 11,6067 13,4773 11,79 13,71

20% 5 11,3360 ,92276 ,41267 10,1902 12,4818 10,08 12,44

30% 5 8,8000 1,34761 ,60267 7,1267 10,4733 6,54 10,09

40% 5 6,8040 ,80292 ,35908 5,8070 7,8010 5,77 7,79

Total 25 14,9408 10,62667 2,12533 10,5543 19,3273 5,77 39,07

Lightness

Duncan

PERLAKUAN N

Subset for alpha = .05

1 2 3 4 5

40% 5 37,8400

30% 5 42,1420

20% 5 44,7700

10% 5 56,9760

0% 5 78,1480

Sig. 1,000 1,000 1,000 1,000 1,000

Means for groups in homogeneous subsets are displayed. a Uses Harmonic Mean Sample Size = 5,000.

a

Duncan

PERLAKUAN N

Subset for alpha = .05

1 2 3 4

10% 5 -6,6220

20% 5 -6,0620

30% 5 -5,1380

40% 5 -4,2280

0% 5 -3,0560

Sig. ,196 1,000 1,000 1,000

Means for groups in homogeneous subsets are displayed. a Uses Harmonic Mean Sample Size = 5,000.

b

Duncan

PERLAKUAN N

Subset for alpha = .05

1 2 3 4

40% 5 6,8040

(34)

68

20% 5 11,3360

10% 5 12,5420

0% 5 35,2220

Sig. 1,000 1,000 ,194 1,000

Means for groups in homogeneous subsets are displayed. a Uses Harmonic Mean Sample Size = 5,000.

(e)

Analisa Data Volume Pengembangan, Weight loss, Specific volume

Descriptives

PERLAKUAN Statistic

Std. Error

VOLUME_PENGEMBANGAN 0% Mean 6,7920 ,94019

95%

Confidence Interval for Mean

Lower

Bound 4,1816

Upper

Bound 9,4024

5% Trimmed Mean 6,8026

Median 7,2435

Variance 4,420

Std. Deviation 2,10232

Minimum 4,57

Maximum 8,82

Range 4,25

Interquartile Range 4,17

Skewness -,259 ,913

Kurtosis -3,049 2,000

10% Mean 8,9191 ,44903

95%

Confidence Interval for Mean

Lower Bound

7,6724

Upper

Bound 10,1657

5% Trimmed Mean 8,8989

Median 9,0798

Variance 1,008

Std. Deviation 1,00405

Minimum 7,88

Maximum 10,32

Range 2,43

Interquartile Range 1,87

Skewness ,382 ,913

Kurtosis -1,014 2,000

20% Mean 31,0556 ,88484

95%

Confidence Interval for Mean

Lower Bound

(35)

69

Upper

Bound 33,5123

5% Trimmed Mean 31,0554

Median 30,7997

Variance 3,915

Std. Deviation 1,97856

Minimum 28,54

Maximum 33,57

Range 5,03

Interquartile Range 3,72

Skewness ,063 ,913

Kurtosis -1,108 2,000

30% Mean 37,0552 ,41069

95%

Confidence Interval for Mean

Lower Bound

35,9150

Upper

Bound 38,1955

5% Trimmed Mean 37,0075

Median 36,7398

Variance ,843

Std. Deviation ,91832

Minimum 36,35

Maximum 38,62

Range 2,26

Interquartile Range 1,45

Skewness 1,733 ,913

Kurtosis 3,075 2,000

40% Mean 9,6758 ,74571

95%

Confidence Interval for Mean

Lower Bound

7,6054

Upper

Bound 11,7462

5% Trimmed Mean 9,6239

Median 8,8023

Variance 2,780

Std. Deviation 1,66746

Minimum 8,19

Maximum 12,10

Range 3,91

Interquartile Range 3,02

Skewness ,903 ,913

Kurtosis -1,120 2,000

WEIGHT_LOSS 0% Mean 5,8898 ,53071

95%

Confidence Interval for Mean

Lower Bound

(36)

70

Upper

Bound 7,3633

5% Trimmed Mean 5,8598

Median 5,8824

Variance 1,408

Std. Deviation 1,18671

Minimum 4,76

Maximum 7,56

Range 2,80

Interquartile Range 2,25

Skewness ,504 ,913

Kurtosis -1,056 2,000

10% Mean 5,8061 ,45952

95%

Confidence Interval for Mean

Lower Bound

4,5303

Upper

Bound 7,0820

5% Trimmed Mean 5,8374

Median 5,8014

Variance 1,056

Std. Deviation 1,02753

Minimum 4,19

Maximum 6,86

Range 2,67

Interquartile Range 1,75

Skewness -1,038 ,913

Kurtosis 1,261 2,000

20% Mean 5,8095 ,27984

95%

Confidence Interval for Mean

Lower Bound

5,0325

Upper

Bound 6,5864

5% Trimmed Mean 5,8068

Median 5,8140

Variance ,392

Std. Deviation ,62574

Minimum 5,00

Maximum 6,67

Range 1,67

Interquartile Range 1,13

Skewness ,146 ,913

Kurtosis ,033 2,000

30% Mean 5,7229 ,24503

95%

Confidence Interval for Mean

Lower Bound

(37)

71

Upper

Bound 6,4033

5% Trimmed Mean 5,7254

Median 5,6818

Variance ,300

Std. Deviation ,54790

Minimum 5,11

Maximum 6,29

Range 1,17

Interquartile Range 1,09

Skewness ,048 ,913

Kurtosis -2,830 2,000

40% Mean 5,1315 ,60112

95%

Confidence Interval for Mean

Lower Bound

3,4625

Upper

Bound 6,8004

5% Trimmed Mean 5,1784

Median 5,4217

Variance 1,807

Std. Deviation 1,34414

Minimum 2,91

Maximum 6,51

Range 3,60

Interquartile Range 2,08

Skewness -1,399 ,913

Kurtosis 2,744 2,000

SPECIFIC_VOLUME 0% Mean 2,4645 ,08821

95%

Confidence Interval for Mean

Lower Bound

2,2196

Upper

Bound 2,7094

5% Trimmed Mean 2,4638

Median 2,3875

Variance ,039

Std. Deviation ,19724

Minimum 2,23

Maximum 2,71

Range ,49

Interquartile Range ,36

Skewness ,240 ,913

Kurtosis -1,642 2,000

10% Mean 2,6410 ,10041

95%

Confidence Interval for Mean

Lower Bound

(38)

72

Upper

Bound 2,9198

5% Trimmed Mean 2,6491

Median 2,6994

Variance ,050

Std. Deviation ,22451

Minimum 2,28

Maximum 2,86

Range ,58

Interquartile Range ,38

Skewness -1,290 ,913

Kurtosis 1,737

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