33
6. DAFTAR PUSTAKA
Andayani, R;Y. Lisawati; dan Maimunah.(2008). Penentuan Aktivitas Antioksidan, Kadar Fenolat Total, & Likopen pada Buah Tomat (Solanum lycopersicum).
Jurnal Sains dan Teknologi Farmasi, Volume 13,
No.1.http://repository.unand.ac.id/885/1/6._JSTFFeb2009_(regina_acc)_edit _terkahir.doc. Diunduh 3 September 2013.
Angka, S.L dan Maggy T. Suhartono. (2000). Bioteknologi Hasil Laut. Pusat Kajian Sumber Daya Pesisir dan Lautan Institut Pertanian Bogor. Bogor
Apriyantono et al.,. (1989). Analisis Pangan. PAU Pangan dan Gizi. IPB Press.
Association of Official Analitycal of Chemist. (2005). Offical Method of Analysis of The Association of Official Analytical of Chemist. Arlington, Virginia, USA : Published by The Association of Official Analytical of Chemical, Inc.
Bourne, M.C.(2002). Food Texture and Viscosity Concept and Measurement 2nd Edition. Academic Press. New York.
Carpenter, T. (1940). Composition of some Common Foods with Respect to the Carbohydrate Content. http://jn.nutrition.org/content/19/5/415.full.pdf. Di akses 27 Juli 2013.
Ciffery,O (1983). Spirulina the edible microorganism. http://journals.asm.org/site/misc/ reprints.xhtml. Diunduh 30 Agustus 2013
Fennema, O. R. (1985). Food Chemistry. Marcel Dekker: New York.
Food and Agriculture Organization (FAO). (2008). Fisheries and Aquaculture Circular No. 1034 : A Review On Culture, Production and Use of Spirulina as Food For Humans and Feeds For Domestic Animals and Fish. Rome : ISBN 978-92-5-106106-0.
Friberg, Bo. (2002).The Professional Pastry Chef. 4th. New York: John Wiley & Sons, Inc.
Hendry, G. A. F. and J. D. Houghton. (1996). Natural Food Colorant, 2nd ed. Chapman & Hall. Glasgow.
Henrikson L. (2009). Earth Food S.plantesis : How this remarkable blue-green algae ccan transform your health and our planet. Hawaii : Ronore Enterprises.
Indriani. (2007). Favorite Cookies: Butter & Sugar Cookies. PT. Gramedia Pustaka Utama. Jakarta.
34
Matz, S. A. (1992). Bakery Technology and Engineering. 3nd , edition. Van Nostrand Reinhold. Texas.
Mendoza, F.; P. Dejmek & J. M. Aguilera.(2005). Calibrated Color Measurement of Agricutural Foods Using Image Analysis.
Moorhead, K & Capelli, B. (2006). Spirulina: Nature’s Superfood. Cyanotech Corporation. Hawaii.
Ohlsson, T. & N. Bengtsson. (2002). Minimal Processing Technologies In the Food Industry. Woodhead Publishing Limited. Cambrige England. PT.
Agomedia Pustaka.
Ratanatriwong, P.A.;Nammakuna, N.; Thanasukarn, P.;Suwansri, S.(2011).Effect of Protein Addition On Qualities of Gluten-Free Rice Crackers. The 12th ASEAN Food Conference 16-18 Juni. Bangkok. Thailand.
Resurreccion, A. V. A. (1998). Consumer Sensory Testing for Product Development. Aspen Publisher Inc. Gaithersburg, Maryland.
Rosenthal, A.J. (1999). Food Texture: Measurement and Perception. Aspen Publishers, Inc. Maryland.
Saksono H. (2012). Pasar Biskuit Diproyeksi Tumbuh 8% Didorong
Konsumsi.http://www.indonesiafinancetoday.com. Diunduh 5 Agustus 2013.
Siagian,A.(2002).BahanTambahanMakanan.http://repository.usu.ac.id/bitstream/123456 789/3773/1/fkm-albiner.pdf. Diunduh 3 September 2013.
Smith, W.H.(1972). Biscuit, Cracker and Cookies. Technology, Production and Management. Applied Science Publisher. London
SNI 2973-1992. (1992). Mutu dan Cara Uji Biskuit.
http://agribisnis.deptan.go.id/xplore/files/MUTUSTANDARISASI/STAND ARMUTU/Standar_nasional/SNI_Tph /Produk % 20olahan / biskuit . pdf. Diakses pada 3April 2013.
Suarni. (2009). Prospek Pemanfaatan Tepung Jagung Untuk Kue Kering (Cookies). Jurnal Litbang Pertanian:28(2).
Taub, T.A & R.P. Singh.(1998). Food Storage Stability. CRC Press. USA.
Tietze, H.W. (2004). Spirulina ed. 4th. B.jain publisher. New Delhi.
Walpole, R.E. and R.H. Myers. (1985). Probability and Statistic for engineers and scientist 3rd ed. Macmillan Publishing Company. New York.
Wang L, Pan B, Sheng J, Xu J, Hu Q. (2007). Antioxidant activity of Spirulina platensis
Williams, B. (1995) Use of Free Radical Method to Evaluate Antioxidant Activity Lebensm Wiss Technology 28:25-30
Winarno, F.G. (2004). Kimia Pangan dan Gizi. PT.Gramedia Pustaka Utama. Jakarta.
36
7. LAMPIRAN
Lampiran 1. Standar Nasional Cookies (SNI 01-2973-1992)
Kriteria Uji Persyaratan
Keadaan (Bau, Rasa, Warna, Tekstur) Normal
- Air (% b/b) Maks. 5
- Protein (% b/b) Min. 9
- Abu (% b/b) Maks. 2
- Asam lemak bebas (% b/b) Maks. 1.0
- Lemak (% b/b) Min. 9.5
Lampiran 2. Kurva Standar Betakaroten
Konsentras (ppm) Absorbansi
0.078125 0.0179
0.15625 0.0336
0.3125 0.0627
0.625 0.0991
1.25 0.1697
2.5 0.2996
5 0.6044
y = 0.1166x + 0.0186 R² = 0.9986
0 0.1 0.2 0.3 0.4 0.5 0.6 0.7
0 1 2 3 4 5 6
ab
sor
b
an
si
konsentrasi (ppm)
Lampiran 3. Worksheet dan Scoresheet Uji Ranking Hedonik Butter cookies dari Berbagai Konsentrasi Spirulina sp.
Worksheet Uji Ranking Hedonik
Tanggal uji :
Jenis sampel : Cookies Spirulina
Identifikasi sampel: Kode
Cookies Dengan Tepung Komposit (Terigu-Spirulina Sp.) 10% A
Cookies Dengan Tepung Komposit (Terigu-Spirulina Sp.) 20% B
Cookies Dengan Tepung Komposit (Terigu-Spirulina Sp.) 30% C
Cookies Dengan Tepung Komposit (Terigu-Spirulina Sp.) 40% D
Kode kombinasi urutan penyajian:
ACBD = 1 ADCB = 2 CBAD = 3 DABC = 4 ADBC = 5 ACDB = 6 ABDC = 7 BCDA = 8 ADBC = 9 BDCA = 10 DABC = 11 BCDA = 12 CBAD = 13 ACBD = 14 ADCB = 15
38
Penyajian:
Panelis Kode sampel urutan penyajian
UJI RANKING HEDONIK
Nama : Tanggal:
Produk : Butter cookies Spirulina
Penilaian untuk : Overall
Instruksi :
Di hadapan Anda terdapat 4 sampel Butter cookies Spirulina. Bandingkan sampel secara berturutan dari kiri ke kanan dari semua atribut yang telah anda bandingkan sebelumnya. Anda juga diperbolehkan mengulang sesering yang Anda perlukan. Urutkan sampel sesuai dengan yang paling tidak anda sukai (1) hingga yang paling tanda sukai (4).
Sampel Ranking (jangan ada yang dobel)
Terima Kasih
UJI RANKING HEDONIK
Nama : Tanggal:
Produk : Butter cookies Spirulina
Penilaian untuk : Warna
Instruksi :
Di hadapan Anda terdapat 4 sampel Butter cookies Spirulina. Amatilah warna sampel secara berurutan dari sampel sebelah kiri ke kanan. Anda diperbolehkan mengulang sesering yang anda perlukan kemudian berilah skor warna sampel. Urutkan sampel sesuai dengan yang paling tidak anda sukai (1) hingga yang paling anda sukai (4).
Sampel Ranking (jangan ada yang dobel)
40
UJI RANKING HEDONIK
Nama : Tanggal:
Produk : Butter cookies Spirulina
Penilaian untuk : Rasa
Instruksi :
Di hadapan Anda terdapat 4 sampel Butter cookies Spirulina. Cobalah sampel secara berurutan dari sampel sebelah kiri ke kanan dengan cara mengunyah dengan menggunakan gigi geraham. Anda diperbolehkan mengulang sesering yang anda perlukan. Setiap kali anda akan mengunyah sampel yang berbeda, berkumurlah terlebih dahulu dengan air tawar. Anda boleh mengulang sesering yang Anda perlukan. Urutkan sampel sesuai dengan yang paling tidak anda sukai (1) hingga yang paling anda sukai (4).
Sampel Ranking (jangan ada yang dobel)
Terima Kasih
UJI RANKING HEDONIK
Nama : Tanggal:
Produk : Butter cookies Spirulina
Penilaian untuk : Tekstur
Instruksi :
Di hadapan Anda terdapat 4 sampel Butter cookies Spirulina. Cobalah sampel secara berurutan dari kiri ke kanan dengan cara mengunyah Butter cookies hingga hancur. Anda diperbolehkan mengulang sesering yang anda perlukan. Setiap kali anda akan mengunyah sampel yang berbeda, berkumurlah terlebih dahulu dengan air tawar. Urutkan sampel sesuai dengan yang paling tidak anda sukai (1) hingga yang paling anda sukai (4).
Sampel Ranking (jangan ada yang dobel)
Lampiran 4. Analisa Data SPSS
Tests of Normality
perlakua n
Kolmogorov-Smirnova Shapiro-Wilk
Statistic df Sig. Statistic df Sig.
serat 0% .277 5 .200* .819 5 .114
10% .181 5 .200* .969 5 .869
20% .292 5 .190 .870 5 .266
30% .293 5 .185 .800 5 .081
40% .272 5 .200* .894 5 .378
a. Lilliefors Significance Correction
*. This is a lower bound of the true significance.
air
Duncan
perlakua
n N
Subset for alpha = 0.05
1 2 3 4
0% 5 .3880
10% 5 .4760
20% 5 .7640
30% 5 .8880
40% 5 1.5320
Sig. .064 1.000 1.000 1.000
Means for groups in homogeneous subsets are displayed.
abu
Duncan
perlakua
n N
Subset for alpha = 0.05
1 2 3
0% 5 .021402
10% 5 .034213 .034213
20% 5 .043119
30% 5 .066729
40% 5 .078853
Sig. .077 .210 .093
42
protein
Duncan
perlakua
n N
Subset for alpha = 0.05
1 2 3 4 5
0% 5 6.461190E0
10% 5 7.021510E0
20% 5 9.140220E0
30% 5 1.222198E1
40% 5 1.455081E1
Sig. 1.000 1.000 1.000 1.000 1.000
Means for groups in homogeneous subsets are displayed.
lemak
Duncan
perlakua
n N
Subset for alpha = 0.05
1 2 3
0% 5 27.9400
10% 5 30.3900
20% 5 32.6500 32.6500
30% 5 33.6900
40% 5 34.4100
Sig. 1.000 .069 .171
Means for groups in homogeneous subsets are displayed.
karbo
Duncan
perlakua
n N
Subset for alpha = 0.05
1 2 3 4
40% 5 6.165102E1
30% 5 6.339975E1 6.339975E1
20% 5 6.508045E1
10% 5 6.797635E1
0% 5 7.061681E1
Sig. .152 .167 1.000 1.000
serat
Duncan
perlakua
n N
Subset for alpha = 0.05
1 2 3 4
0% 5 2.229699E0
10% 5 3.256254E0
20% 5 6.171618E0
30% 5 1.155237E1
40% 5 1.581454E1
Sig. .170 1.000 1.000 1.000
Means for groups in homogeneous subsets are displayed.
Tests of Normality
Perlakua n
Kolmogorov-Smirnova Shapiro-Wilk
Statistic df Sig. Statistic df Sig.
L_adonan 0% .211 5 .200* .907 5 .450
10% .315 5 .118 .858 5 .221
20% .282 5 .200* .913 5 .485
30% .317 5 .111 .897 5 .393
40% .406 5 .007 .676 5 .005
a_adonan 0% .313 5 .124 .769 5 .044
10% .267 5 .200* .943 5 .686
20% .167 5 .200* .988 5 .972
30% .201 5 .200* .955 5 .775
40% .308 5 .135 .838 5 .158
b_adonan 0% .269 5 .200* .933 5 .617
10% .288 5 .200* .923 5 .549
20% .343 5 .054 .863 5 .241
30% .310 5 .132 .851 5 .199
40% .277 5 .200* .917 5 .509
a. Lilliefors Significance Correction
*. This is a lower bound of the true significance.
Tests of Normality
perlakua n
Kolmogorov-Smirnova Shapiro-Wilk
Statistic df Sig. Statistic df Sig.
L_cookies 0% .340 5 .061 .802 5 .084
10% .293 5 .185 .815 5 .106
20% .252 5 .200* .857 5 .217
30% .240 5 .200* .928 5 .580
40% .251 5 .200* .918 5 .515
a_cookies 0% .342 5 .056 .740 5 .024
44
20% .298 5 .169 .799 5 .079
30% .273 5 .200* .884 5 .329
40% .313 5 .123 .899 5 .405
b_cookies 0% .303 5 .150 .777 5 .051
10% .238 5 .200* .913 5 .489
20% .199 5 .200* .970 5 .876
30% .322 5 .100 .818 5 .113
40% .310 5 .131 .891 5 .363
a. Lilliefors Significance Correction
*. This is a lower bound of the true significance.
Tests of Normality
perlakua n
Kolmogorov-Smirnova Shapiro-Wilk
Statistic df Sig. Statistic df Sig.
beta_karoten 0% .251 5 .200* .856 5 .215
10% .305 5 .146 .803 5 .085
20% .234 5 .200* .855 5 .209
30% .283 5 .200* .823 5 .124
40% .289 5 .200* .897 5 .392
a. Lilliefors Significance Correction
*. This is a lower bound of the true significance.
beta_karoten
Duncan
perlakua
n N
Subset for alpha = 0.05
1 2 3 4 5
0% 5 2.1454E2
10% 5 9.4029E2
20% 5 1.7184E3
30% 5 6.2059E3
40% 5 1.0330E4
Sig. 1.000 1.000 1.000 1.000 1.000
Means for groups in homogeneous subsets are displayed.
Tests of Normality
perlakua n
Kolmogorov-Smirnova Shapiro-Wilk
Statistic df Sig. Statistic df Sig.
Antioksidan 0% .246 5 .200* .922 5 .540
10% .307 5 .139 .865 5 .247
20% .194 5 .200* .942 5 .680
30% .259 5 .200* .836 5 .155
40% .136 5 .200* .989 5 .976
a. Lilliefors Significance Correction
antioksidan
Duncan
perlakua
n N
Subset for alpha = 0.05
1 2 3 4 5
0% 5 4.3400
10% 5 33.1544
20% 5 53.0821
30% 5 61.3698
40% 5 63.1526
Sig. 1.000 1.000 1.000 1.000 1.000
Means for groups in homogeneous subsets are displayed.
Tests of Normality
perlakua n
Kolmogorov-Smirnova Shapiro-Wilk
Statistic df Sig. Statistic df Sig.
texture_adonan 0% .206 5 .200* .936 5 .635
10% .164 5 .200* .982 5 .944
20% .206 5 .200* .889 5 .353
30% .260 5 .200* .894 5 .379
40% .259 5 .200* .905 5 .439
a. Lilliefors Significance Correction
*. This is a lower bound of the true significance.
Texture_adonan
Duncan
perlakua
n N
Subset for alpha = 0.05
1 2
40% 5 211.6420
30% 5 223.4260
20% 5 237.6540
10% 5 321.9320
0% 5 334.9540
Sig. .228 .518
Means for groups in homogeneous subsets are displayed.
tests of Normality
perlakua n
Kolmogorov-Smirnova Shapiro-Wilk
Statistic df Sig. Statistic df Sig.
Texture_cookies 0% .270 5 .200* .933 5 .619
10% .162 5 .200* .975 5 .908
20% .234 5 .200* .895 5 .384
30% .192 5 .200* .906 5 .443
46
Tests of Normality
perlakua n
Kolmogorov-Smirnova Shapiro-Wilk
Statistic df Sig. Statistic df Sig.
texture_adonan 0% .206 5 .200* .936 5 .635
10% .164 5 .200* .982 5 .944
20% .206 5 .200* .889 5 .353
30% .260 5 .200* .894 5 .379
40% .259 5 .200* .905 5 .439
a. Lilliefors Significance Correction
*. This is a lower bound of the true significance.
Texture_cookies
Duncan
perlakua
n N
Subset for alpha = 0.05
1 2 3
40% 5 1.0168E3
30% 5 1.0394E3
20% 5 1.0778E3
10% 5 1.0966E3
0% 5 1.1767E3
Sig. .174 .251 1.000
Lampiran 5. Analisa Data SPSS Sensori Warna
Test Statistics(c)
Spirulina_20 - Spirulina_10
Spirulina_30 - Spirulina_10
Spirulina_40 - Spirulina_10
Spirulina_30 - Spirulina_20
Spirulina_40 - Spirulina_20
Spirulina_40 - Spirulina_30
Z -.878(a) -2.398(b) -4.674(b) -3.507(b) -4.484(b) -2.794(b)
Asymp. Sig.
(2-tailed) .380 .016 .000 .000 .000 .005
a Based on negative ranks. b Based on positive ranks. c Wilcoxon Signed Ranks Test
Test Statistics(a)
N 36
Chi-Square 40.580
df 3
Asymp.
Sig. .000
a Friedman Test
Rasa
Test Statistics(a)
N 36
Chi-Square 48.794
48
Asymp.
Sig. .000
a Friedman Test
Test Statistics(b)
Spirulina_20 - Spirulina_10
Spirulina_30 - Spirulina_10
Spirulina_40 - Spirulina_10
Spirulina_30 - Spirulina_20
Spirulina_40 - Spirulina_20
Spirulina_40 - Spirulina_30
Z -1.806(a) -3.499(a) -5.217(a) -2.987(a) -4.686(a) -2.842(a)
Asymp. Sig.
(2-tailed) .071 .000 .000 .003 .000 .004
a Based on positive ranks. b Wilcoxon Signed Ranks Test
Tesktur
Test Statistics(a)
N 36
Chi-Square 29.233
df 3
Asymp.
Sig. .000
Test Statistics(c) Spirulina_20 - Spirulina_10 Spirulina_30 - Spirulina_10 Spirulina_40 - Spirulina_10 Spirulina_30 - Spirulina_20 Spirulina_40 - Spirulina_20 Spirulina_40 - Spirulina_30
Z -.180(a) -.547(b) -4.271(a) -.682(b) -3.707(a) -4.197(a)
Asymp. Sig.
(2-tailed) .857 .584 .000 .495 .000 .000
a Based on positive ranks. b Based on negative ranks. c Wilcoxon Signed Ranks Test
Overall
Test Statistics(a)
N 36
Chi-Square 55.056
df 3
Asymp.
Sig. .000
a Friedman Test Test Statistics(b)
Spirulina_20 - Spirulina_10 Spirulina_30 - Spirulina_10 Spirulina_40 - Spirulina_10 Spirulina_30 - Spirulina_20 Spirulina_40 - Spirulina_20 Spirulina_40 - Spirulina_30
Z -2.454(a) -2.464(a) -5.217(a) -.827(a) -4.819(a) -4.777(a)
Asymp. Sig.
(2-tailed) .014 .014 .000 .408 .000 .000
