Lampiran 1a. Rekapitulasi data uji rating hedonik

45

LAMPIRAN

46

Lampiran 1a. Rekapitulasi data uji rating hedonik

Panelis Sampel*

Skor

Warna Aroma Rasa Tekstur Keseluruhan

1 1 7 4 6 5 6

1 2 6 4 4 4 7

1 3 6 4 4 6 5

2 1 6 5 4 6 6

2 2 6 6 4 3 5

2 3 7 6 6 6 5

3 1 6 4 3 4 4

3 2 6 5 4 4 4

3 3 6 5 4 3 6

4 1 4 6 4 6 3

4 2 5 5 6 4 5

4 3 5 5 6 3 4

5 1 3 5 3 5 5

5 2 4 6 4 6 5

5 3 4 3 4 5 6

6 1 6 4 3 6 3

6 2 6 4 6 6 3

6 3 6 4 5 6 4

7 1 6 1 5 4 5

7 2 6 2 5 5 6

7 3 6 1 6 6 6

8 1 3 5 3 4 5

8 2 3 5 5 6 5

8 3 3 5 7 6 6

9 1 4 6 2 6 6

9 2 4 7 5 6 5

9 3 4 6 5 6 6

10 1 4 6 4 6 3

10 2 4 6 4 6 4

10 3 5 6 6 6 5

11 1 4 3 3 3 4

11 2 4 4 5 5 4

11 3 3 5 3 5 6

12 1 4 5 2 6 3

12 2 4 3 5 6 4

12 3 6 4 4 6 3

13 1 4 6 3 6 3

13 2 6 5 5 6 4

47 Lampiran 1a. Rekapitulasi data uji rating hedonik (lanjutan)

Panelis Sampel* Skor

Warna Aroma Rasa Tekstur Keseluruhan

13 3 6 4 5 6 5

14 1 7 5 6 3 3

14 2 7 4 6 3 5

14 3 7 3 7 4 3

15 1 4 3 5 6 6

15 2 4 5 7 6 6

15 3 4 6 5 6 7

16 1 7 6 6 2 5

16 2 7 6 5 3 4

16 3 7 6 4 3 4

17 1 5 3 6 2 6

17 2 5 4 5 3 6

17 3 5 5 5 3 5

18 1 5 4 3 2 6

18 2 5 5 3 2 5

18 3 5 3 5 3 6

19 1 4 4 2 4 4

19 2 4 4 2 3 4

19 3 5 6 2 4 5

20 1 6 5 5 5 5

20 2 6 4 5 3 5

20 3 6 5 6 4 5

21 1 5 6 4 4 6

21 2 5 6 5 3 5

21 3 5 6 6 4 6

22 1 5 6 3 5 4

22 2 4 6 5 5 6

22 3 6 6 3 6 6

23 1 6 5 3 6 2

23 2 6 5 6 6 3

23 3 6 5 4 7 4

24 1 6 5 4 3 5

24 2 6 6 5 3 5

24 3 6 4 4 2 5

25 1 4 3 5 4 5

25 2 4 4 3 5 4

25 3 4 5 4 5 3

26 1 3 6 3 5 5

48 Lampiran 1a. Rekapitulasi data uji rating hedonik (lanjutan)

Panelis Sampel* Skor

Warna Aroma Rasa Tekstur Keseluruhan

26 2 2 6 3 6 6

26 3 2 6 3 4 4

27 1 5 4 2 3 4

27 2 5 4 6 4 4

27 3 5 4 6 5 3

28 1 6 5 5 3 5

28 2 6 6 5 4 6

28 3 6 6 6 5 7

29 1 5 6 6 6 5

29 2 6 6 6 6 5

29 3 6 6 5 6 6

30 1 6 5 4 5 5

30 2 6 7 5 6 6

30 3 7 6 4 5 6

31 1 7 5 3 5 5

31 2 7 6 5 6 5

31 3 7 6 4 6 5

32 1 7 5 4 4 4

32 2 7 7 4 4 5

32 3 7 7 4 4 6

33 1 6 4 3 3 4

33 2 6 3 3 3 5

33 3 6 3 3 3 5

34 1 6 2 5 5 4

34 2 6 2 5 5 6

34 3 6 2 6 5 6

35 1 6 4 6 5 5

35 2 5 5 7 5 6

35 3 6 5 6 5 6

36 1 6 5 6 6 5

36 2 7 6 5 6 6

36 3 7 3 5 6 7

37 1 5 4 4 5 5

37 2 4 4 4 6 4

37 3 5 4 4 6 5

38 1 6 1 3 5 4

38 2 6 2 3 7 4

38 3 6 1 3 7 4

49 Lampiran 1a. Rekapitulasi data uji rating hedonik (lanjutan)

Panelis Sampel* Skor

Warna Aroma Rasa Tekstur Keseluruhan

39 1 7 5 5 5 5

39 2 7 5 6 6 6

39 3 6 5 6 6 5

40 1 6 6 4 4 4

40 2 5 7 7 5 5

40 3 5 6 6 5 6

41 1 4 6 7 4 4

41 2 4 6 7 6 5

41 3 4 6 7 6 6

42 1 5 3 6 5 5

42 2 5 4 6 6 6

42 3 5 5 6 6 6

43 1 5 5 5 4 4

43 2 5 3 4 7 5

43 3 5 4 4 7 5

44 1 6 6 4 5 5

44 2 5 5 5 5 4

44 3 5 4 5 5 4

45 1 7 5 6 6 6

45 2 6 4 6 6 6

45 3 6 3 6 6 4

46 1 6 3 4 5 5

46 2 6 5 5 5 5

46 3 7 6 3 5 5

47 1 6 6 2 6 6

47 2 6 6 4 5 7

47 3 5 6 4 5 5

48 1 4 3 2 4 6

48 2 5 4 5 3 5

48 3 5 5 5 3 4

49 1 4 4 3 3 4

49 2 7 5 4 4 4

49 3 3 3 4 4 4

50 1 6 4 4 6 4

50 2 7 4 5 7 6

50 3 6 6 5 6 4

51 1 6 5 3 5 5

51 2 7 4 5 5 5

50 Lampiran 1a. Rekapitulasi data uji rating hedonik (lanjutan)

Panelis Sampel* Skor

Warna Aroma Rasa Tekstur Keseluruhan

51 3 6 5 7 6 5

52 1 5 6 2 4 5

52 2 5 6 5 5 7

52 3 5 6 5 5 6

53 1 5 6 4 4 7

53 2 4 6 4 6 7

53 3 5 6 6 7 7

54 1 6 5 3 6 5

54 2 6 5 5 7 5

54 3 6 5 3 7 5

55 1 6 6 2 2 6

55 2 6 7 5 3 5

55 3 5 5 4 3 5

56 1 4 5 3 4 7

56 2 4 5 5 4 6

56 3 4 5 5 4 6

57 1 3 6 7 5 5

57 2 2 7 6 5 6

57 3 2 7 5 5 6

58 1 5 4 4 6 7

58 2 5 4 4 4 6

58 3 5 4 4 5 6

59 1 6 5 3 5 4

59 2 6 4 3 4 5

59 3 6 4 3 4 6

60 1 5 3 4 6 4

60 2 6 4 7 6 6

60 3 5 4 6 6 6

61 1 7 6 6 7 5

61 2 6 6 7 7 6

61 3 6 6 7 7 6

62 1 6 3 5 5 5

62 2 6 4 6 5 6

62 3 7 5 7 5 6

63 1 6 4 5 6 4

63 2 6 5 6 6 5

63 3 5 3 6 6 4

64 1 4 4 5 5 3

51 Lampiran 1a. Rekapitulasi data uji rating hedonik (lanjutan)

Panelis Sampel* Skor

Warna Aroma Rasa Tekstur Keseluruhan

64 2 5 4 7 5 5

64 3 5 6 6 5 3

65 1 3 5 5 6 5

65 2 4 4 5 5 7

65 3 4 5 5 4 4

66 1 6 6 4 4 3

66 2 6 6 5 4 7

66 3 6 6 4 4 5

67 1 7 6 3 5 3

67 2 6 6 5 5 6

67 3 5 6 4 6 6

68 1 6 5 4 6 4

68 2 6 5 4 6 6

68 3 7 5 4 6 6

69 1 6 5 3 5 4

69 2 6 6 3 6 6

69 3 6 4 3 6 6

70 1 7 3 5 4 5

70 2 5 4 5 7 7

70 3 5 5 6 7 7

*) Keterangan: 1 : Yogurt dengan konsentrasi ekstrak angkak 2,5%

2 : Yogurt dengan konsentrasi ekstrak angkak 5,0%

3 : Yogurt dengan konsentrasi ekstrak angkak 7,5%

Lampiran 1b. Pengolahan data uji rating hedonik (warna)

ANOVA

Tests of Between-Subjects Effects Dependent Variable: Skor

Source

Type III Sum

of Squares df Mean Square F Sig.

Model 4392.324(a) 72 61.004 31.334 .000

Panelis 235.624 69 3.415 1.754 .003

Sample 64.657 2 32.329 16.605 .000

Error 268.676 138 1.947

Total 4661.000 210

a R Squared = .942 (Adjusted R Squared = .912)

Sampel berbeda nyata pada taraf 5%, maka dilakukan uji Duncan

52

Lampiran 1b. Pengolahan data uji rating hedonik (warna) (lanjutan)

Skor

Duncan^a,b

Sample N Subset

1 2 3

Yoghurt with angkak extract concentration 7,5%

70 3.71

Yoghurt with angkak extract concentration 5,0%

70 4.46

Yoghurt with angkak extract concentration 2,5%

70 5.07

Sig. 1.000 1.000 1.000

Means for groups in homogeneous subsets are displayed.

Based on Type III Sum of Squares

The error term is Mean Square(Error) = 1.947.

a Uses Harmonic Mean Sample Size = 70.000.

b Alpha = .05.

Lampiran 1c. Pengolahan data uji rating hedonik (aroma)

ANOVA

Tests of Between-Subjects Effects Dependent Variable: Skor

Source

Type III Sum

of Squares df Mean Square F Sig.

Model 3914.467(a) 72 54.368 42.742 .000

Panelis 407.124 69 5.900 4.639 .000

Sample 1.800 2 .900 .708 .495

Error 175.533 138 1.272

Total 4090.000 210

a R Squared = .957 (Adjusted R Squared = .935) Sampel tidak berbeda nyata pada taraf signifikansi 5%

Lampiran 1d. Pengolahan data uji rating hedonik (rasa)

ANOVA

Tests of Between-Subjects Effects Dependent Variable: Skor

Source

Type III Sum

of Squares df Mean Square F Sig.

Model 3023.638(a) 72 41.995 27.419 .000

Panelis 334.481 69 4.848 3.165 .000

Sample 31.971 2 15.986 10.437 .000

Error 211.362 138 1.532

Total 3235.000 210

a R Squared = .935 (Adjusted R Squared = .901)

Sampel berbeda nyata pada taraf signifikansi 5%, maka dilakukan uji Duncan

53

Lampiran 1d. Pengolahan data uji rating hedonik (rasa) (lanjutan)

Skor

Duncan^a,b

Sampel N Subset

1 2

Yoghurt with angkak extract concentration 7,5%

70 3.01

Yoghurt with angkak extract concentration 5,0%

70 3.74

Yoghurt with angkak extract concentration 2,5%

70 3.91

Sig. 1.000 .414

Means for groups in homogeneous subsets are displayed.

Based on Type III Sum of Squares

The error term is Mean Square(Error) = 1.532.

a Uses Harmonic Mean Sample Size = 70.000.

b Alpha = .05.

Lampiran 1e. Pengolahan data uji rating hedonik (tekstur)

ANOVA

Tests of Between-Subjects Effects Dependent Variable: Skor

Source

Type III Sum

of Squares df Mean Square F Sig.

Model 4315.857(a) 72 59.942 27.109 .000

Panelis 326.214 69 4.728 2.138 .000

Sample 2.857 2 1.429 .646 .526

Error 305.143 138 2.211

Total 4621.000 210

a R Squared = .934 (Adjusted R Squared = .900) Sampel tidak berbeda nyata pada taraf signifikansi 5%

Lampiran 1f. Pengolahan data uji rating hedonik (keseluruhan)

ANOVA

Tests of Between-Subjects Effects Dependent Variable: Skor

Source

Type III Sum

of Squares df Mean Square F Sig.

Model 3086.629(a) 72 42.870 34.321 .000

Panelis 226.957 69 3.289 2.633 .000

Sample 14.295 2 7.148 5.722 .004

Error 172.371 138 1.249

Total 3259.000 210

a R Squared = .947 (Adjusted R Squared = .920)

Sampel berbeda nyata pada taraf signifikansi 5%, maka dilakukan uji Duncan

54

Lampiran 1f. Pengolahan data uji rating hedonik (keseluruhan) (lanjutan)

Skor

Duncan^a,b

Sample N Subset

1 2

Yoghurt with angkak extract concentration 7,5%

70 3.31

Yoghurt with angkak extract concentration 5,0%

70 3.83

Yoghurt with angkak extract concentration 2,5%

70 3.90

Sig. 1.000 .706

Means for groups in homogeneous subsets are displayed.

Based on Type III Sum of Squares a Uses Harmonic Mean Sample Size = 70.000.

Lampiran 1g. Pengolahan data uji rangking hedonik (keseluruhan)

Friedman Test Ranks

Mean Rank Yoghurt with angkak extract concentration 7,5% 1.77 Yoghurt with angkak extract concentration 5,0% 1.84 Yoghurt with angkak extract concentration 2,5% 2.39

N 70

Chi-Square 15.800

df 2

Asymp. Sig. .000 a Friedman Test

Lampiran 2a. Rekapitulasi data uji rating hedonik

Panelis Sampel*

Skor

Warna Aroma Rasa Tekstur Keseluruhan

1 1 5 2 6 4 3

1 2 4 6 4 5 5

1 3 5 2 1 2 2

2 1 6 3 2 2 2

2 2 7 5 1 2 1

2 3 6 3 1 4 1

3 1 5 3 5 4 4

3 2 6 3 4 6 5

3 3 4 3 3 6 2

4 1 5 3 1 2 5

55

Lampiran 2a. Rekapitulasi data uji rating hedonik (lanjutan)

Panelis Sampel*

Skor

Warna Aroma Rasa Tekstur Keseluruhan

4 2 3 4 1 4 5

4 3 3 3 1 4 5

5 1 6 6 5 2 2

5 2 6 6 6 4 5

5 3 6 5 6 5 6

6 1 5 2 5 2 4

6 2 6 6 5 6 6

6 3 5 6 3 6 4

7 1 6 4 3 3 5

7 2 7 6 5 6 3

7 3 6 5 6 5 1

8 1 7 5 4 4 4

8 2 3 1 5 3 6

8 3 3 2 4 5 6

9 1 3 5 3 2 3

9 2 6 6 2 6 4

9 3 6 6 1 3 2

10 1 3 7 4 6 2

10 2 6 7 2 2 6

10 3 3 7 2 3 2

11 1 6 4 2 5 4

11 2 4 2 2 5 5

11 3 7 2 2 6 1

12 1 6 4 4 2 3

12 2 5 5 3 5 5

12 3 7 6 4 3 5

13 1 4 3 5 2 5

13 2 6 4 3 6 4

13 3 2 2 5 6 2

14 1 2 4 6 5 5

14 2 4 4 7 6 3

14 3 2 4 5 6 2

15 1 4 4 6 3 2

15 2 6 6 5 6 3

15 3 2 3 3 6 2

16 1 6 5 7 3 4

16 2 3 5 6 5 5

16 3 3 5 5 7 3

17 1 4 3 5 3 6

17 2 2 3 4 4 4

17 3 6 2 3 4 5

18 1 5 2 3 2 2

18 2 6 1 4 5 1

18 3 3 2 5 5 3

19 1 4 4 2 3 3

19 2 6 5 3 6 3

19 3 5 5 1 3 3

56

Lampiran 2a. Rekapitulasi data uji rating hedonik (lanjutan)

Panelis Sampel*

Skor

Warna Aroma Rasa Tekstur Keseluruhan

20 1 6 5 5 6 4

20 2 6 5 4 3 4

20 3 7 3 4 3 3

21 1 6 1 6 6 2

21 2 6 1 2 2 2

21 3 4 1 2 4 1

22 1 7 5 2 4 4

22 2 6 2 2 3 6

22 3 2 2 1 2 6

23 1 3 4 3 5 4

23 2 6 6 5 3 3

23 3 4 2 6 2 4

24 1 4 6 3 6 5

24 2 5 5 6 5 4

24 3 3 4 4 2 2

25 1 6 3 4 5 3

25 2 5 2 7 6 3

25 3 5 2 6 7 3

26 1 6 4 4 2 6

26 2 6 2 3 4 5

26 3 5 1 3 3 4

27 1 5 3 6 2 3

27 2 4 4 4 4 5

27 3 3 4 2 6 4

28 1 6 4 4 2 4

28 2 3 4 2 2 6

28 3 5 5 3 4 5

29 1 5 3 2 7 2

29 2 3 4 7 4 2

29 3 3 2 6 2 1

30 1 6 5 3 1 6

30 2 5 6 4 3 3

30 3 7 4 1 3 6

31 1 6 3 5 5 4

31 2 2 4 4 4 4

31 3 2 3 2 2 4

32 1 5 2 3 1 2

32 2 6 5 2 2 5

32 3 3 2 3 2 1

33 1 6 3 2 2 3

33 2 5 4 1 3 4

33 3 5 3 2 5 4

34 1 5 3 4 4 5

34 2 2 4 2 6 4

34 3 1 3 1 2 2

35 1 6 3 3 3 3

35 2 6 3 5 6 4

57

Lampiran 2a. Rekapitulasi data uji rating hedonik (lanjutan)

Panelis Sampel*

Skor

Warna Aroma Rasa Tekstur Keseluruhan

35 3 6 5 3 6 5

36 1 6 5 2 1 3

36 2 5 6 3 6 5

36 3 1 3 1 3 5

37 1 5 7 5 7 4

37 2 5 6 3 6 6

37 3 3 6 2 5 6

38 1 4 5 5 7 5

38 2 5 5 3 6 4

38 3 7 6 2 2 3

39 1 5 3 3 3 3

39 2 2 4 5 3 4

39 3 2 3 6 5 3

40 1 5 1 4 6 3

40 2 2 3 5 6 3

40 3 2 2 2 2 3

41 1 5 6 3 6 4

41 2 4 2 5 2 2

41 3 3 2 2 2 2

42 1 2 2 4 2 2

42 2 2 2 5 6 2

42 3 2 2 5 2 2

43 1 5 2 3 6 3

43 2 5 2 2 2 5

43 3 2 1 1 3 3

44 1 5 3 3 4 5

44 2 6 4 6 6 4

44 3 6 3 5 5 3

45 1 5 6 5 6 5

45 2 3 6 2 6 6

45 3 4 6 6 6 5

46 1 5 7 6 6 4

46 2 2 7 5 5 6

46 3 2 7 3 6 6

47 1 1 2 4 3 2

47 2 6 3 4 3 2

47 3 7 3 3 3 2

48 1 4 3 2 3 4

48 2 4 4 1 3 5

48 3 3 4 1 4 5

49 1 4 2 5 2 2

49 2 4 2 5 1 1

49 3 5 2 2 1 1

50 1 6 5 6 6 6

50 2 6 5 6 2 4

50 3 6 5 6 2 3

51 1 6 3 6 5 4

58

Lampiran 2a. Rekapitulasi data uji rating hedonik (lanjutan)

Panelis Sampel*

Skor

Warna Aroma Rasa Tekstur Keseluruhan

51 2 3 1 3 5 3

51 3 3 3 1 2 3

52 1 5 6 2 6 5

52 2 4 6 1 6 6

52 3 2 5 1 6 4

53 1 7 2 5 7 6

53 2 3 3 4 5 4

53 3 2 6 3 6 3

54 1 7 4 1 7 6

54 2 3 6 1 7 4

54 3 1 5 1 7 4

55 1 6 5 5 6 5

55 2 6 2 6 6 3

55 3 6 6 6 6 2

56 1 6 5 4 5 3

56 2 5 3 5 4 3

56 3 1 6 2 6 3

57 1 5 7 3 2 4

57 2 5 4 5 2 4

57 3 3 6 2 2 4

58 1 7 6 4 6 5

58 2 4 3 5 6 4

58 3 1 5 5 7 3

59 1 5 5 5 5 6

59 2 2 6 4 4 4

59 3 2 6 4 5 3

60 1 7 4 6 6 6

60 2 4 6 2 4 4

60 3 2 3 2 3 5

61 1 5 5 2 7 5

61 2 4 5 2 6 5

61 3 3 7 1 7 5

62 1 2 3 3 6 3

62 2 2 3 5 5 4

62 3 2 7 6 6 5

63 1 5 2 3 4 3

63 2 5 1 6 5 2

63 3 2 2 4 6 2

64 1 5 4 3 7 4

64 2 6 5 4 4 4

64 3 6 5 4 3 5

65 1 4 5 5 7 3

65 2 3 5 3 6 3

65 3 4 3 2 6 4

66 1 2 5 6 6 5

66 2 2 6 2 3 2

66 3 2 5 1 3 3

59

Lampiran 2a. Rekapitulasi data uji rating hedonik (lanjutan)

Panelis Sampel*

Skor

Warna Aroma Rasa Tekstur Keseluruhan

67 1 7 6 2 7 4

67 2 4 5 2 5 1

67 3 3 7 1 5 2

68 1 5 6 3 6 5

68 2 5 6 3 6 4

68 3 2 5 2 6 2

69 1 6 6 3 7 4

69 2 5 6 4 7 1

69 3 5 7 2 6 2

70 1 6 5 6 5 4

70 2 4 6 3 4 1

70 3 4 7 4 2 4

*) Keterangan: 1 : Yogurt dengan konsentrasi buah segar 10%

2 : Yogurt dengan konsentrasi buah segar 20%

3 : Yogurt dengan konsentrasi buah segar 30%

Lampiran 2b. Pengolahan data uji rating hedonik (warna)

ANOVA

Tests of Between-Subjects Effects Dependent Variable: Score

Source

Type III Sum

of Squares df Mean Square F Sig.

Model 6263,029(a) 72 86,987 286,007 ,000

Panelis 236,214 69 3,423 11,256 ,000

Sample ,029 2 ,014 ,047 ,954

Error 41,971 138 ,304

Total 6305,000 210

a R Squared = ,993 (Adjusted R Squared = ,990) Sampel tidak berbeda nyata pada taraf signifikansi 5%

Lampiran 2c. Pengolahan data uji rating hedonik (aroma)

ANOVA

Tests of Between-Subjects Effects Dependent Variable: Score

Source

Type III Sum

of Squares df Mean Square F Sig.

Model 5090,276(a) 72 70,698 125,526 ,000

Panelis 248,933 69 3,608 6,406 ,000

Sample 2,943 2 1,471 2,613 ,077

Error 77,724 138 ,563

Total 5168,000 210

a R Squared = ,985 (Adjusted R Squared = ,977) Sampel tidak berbeda nyata pada taraf signifikansi 5%

60

Lampiran 2d. Pengolahan data uji rating hedonik (rasa)

ANOVA

Tests of Between-Subjects Effects Dependent Variable: Score

Source

Type III Sum

of Squares df Mean Square F Sig.

Model 4719,543(a) 72 65,549 85,777 ,000

Panelis 213,757 69 3,098 4,054 ,000

Sample 34,543 2 17,271 22,601 ,000

Error 105,457 138 ,764

Total 4825,000 210

a R Squared = ,978 (Adjusted R Squared = ,967)

Sampel berbeda nyata pada taraf signifikansi 5%, maka dilakukan uji Duncan Score

Duncan

Sample N Subset

1 2

Yoghurt with fresh fruit concentration 10%

70 4,04

Yoghurt with fresh fruit concentration 30%

70 4,86

Yoghurt with fresh fruit concentration 20%

70 4,94

Sig. 1,000 ,563

Means for groups in homogeneous subsets are displayed.

Based on Type III Sum of Squares

The error term is Mean Square(Error) = ,764.

a Uses Harmonic Mean Sample Size = 70,000.

b Alpha = ,05.

Lampiran 2e. Pengolahan data uji rating hedonik (tekstur)

Tests of Between-Subjects Effects Dependent Variable: Score

Source

Type III Sum

of Squares df Mean Square F Sig.

Model 5405,333(a) 72 75,074 155,403 ,000

Panelis 248,190 69 3,597 7,446 ,000

Sampel 6,667 2 3,333 6,900 ,001

Error 66,667 138 ,483

Total 5472,000 210

a R Squared = ,988 (Adjusted R Squared = ,981)

Sampel berbeda nyata pada taraf signifikansi 5%, maka dilakukan uji Duncan

61

Lampiran 2e. Pengolahan data uji rating hedonik (tekstur) (lanjutan)

Score

Duncan

Sample N Subset

1 2

Yoghurt with fresh fruit concentration 10%

70 4,71

Yoghurt with fresh fruit concentration 30%

70 5,00

Yoghurt with fresh fruit concentration 20%

70 5,14

Sig. 1,000 ,226

Means for groups in homogeneous subsets are displayed.

Based on Type III Sum of Squares

The error term is Mean Square(Error) = ,483.

a Uses Harmonic Mean Sample Size = 70,000.

b Alpha = ,05.

Lampiran 2f. Pengolahan data uji rating hedonik (keseluruhan)

Tests of Between-Subjects Effects Dependent Variable: Score

Source

Type III Sum

of Squares df Mean Square F Sig.

Model 5523,133(a) 72 76,710 121,865 ,000

Panelis 136,648 69 1,980 3,146 ,000

Sample 15,800 2 7,900 12,550 ,000

Error 86,867 138 ,629

Total 5610,000 210

a R Squared = ,985 (Adjusted R Squared = ,976)

Sampel berbeda nyata pada taraf signifikansi 5%, maka dilakukan uji Duncan

Score

Duncan

Sample N Subset

1 2

Yoghurt with fresh fruit concentration 10%

70 4,67

Yoghurt with fresh fruit concentration 30%

70 5,21

Yoghurt with fresh fruit concentration 20%

70 5,29

Sig. 1,000 ,595

Means for groups in homogeneous subsets are displayed.

Based on Type III Sum of Squares

The error term is Mean Square(Error) = ,629.

a Uses Harmonic Mean Sample Size = 70,000.

b Alpha = ,05.

62

Lampiran 2g. Pengolahan data uji rangking hedonik (keseluruhan)

Ranks

Mean Rank Yoghurt with fresh fruit concentration 30% 1.94 Yoghurt with fresh fruit concentration 10% 1.71 Yoghurt with fresh fruit concentration 20% 2.36

Test Statistics(a)

N 70

Chi-Square 15.276

df 2

Asymp. Sig. .000 a Friedman Test

Lampiran 3. Rekapitulasi data pengukuran viskositas

Sampel Viskositas (mPas) Rataan (m.Pas)

Low fat fruity yogurt 1a 2.500

2.500

Low fat fruity yogurt 1b 2.500

Low fat fruity yogurt 2a 2.500

Low fat fruity yogurt 2b 2.500

Lampiran 4. Rekapitulasi data pengukuran pH

Sampel pH Rataan

Low fat fruity yogurt 1a 4.07

4.07

Low fat fruity yogurt 1b 4.07

Low fat fruity yogurt 2a 4.06

Low fat fruity yogurt 2b 4.07

Lampiran 5. Rekapitulasi data pengukuran TAT

Sampel Bobot

cuplikan (ml)

Volume NaOH

(ml)

N NaOH

Faktor Pengenceran

(FP)

TAT (%)

Rataan (%)

Low fat fruity yogurt 1a

10

1.4

0.0997 10

1.26

1.26

Low fat fruity yogurt 1b 1.4 1.26

Low fat fruity yogurt 2a 1.4 1.26

Low fat fruity yogurt 2b 1.4 1.26

63

Lampiran 6. Rekapitulasi data pengukuran TPT

Sampel TPT (^oBrix) Rataan

Low fat fruity yogurt 1a 14.9

14.9

Low fat fruity yogurt 1b 14.9

Low fat fruity yogurt 2a 14.9

Low fat fruity yogurt 2b 14.8

Lampiran 7a. Rekapitulasi data analisis kadar air

Sampel Massa

sampel (g)

Massa cawan (g)

Massa sampel setelah dikeringkan (g)

Kadar Air (%bb)

Rataan (%bb)

Kadar Air (%bk) Low fat fruity yogurt 1a 22.9471 5.1147 8.3232 86.0178

85.59 593.96 Low fat fruity yogurt 1b 22.9012 5.1094 8.3176 85.9911

Low fat fruity yogurt 2a 20.8747 5.3471 8.4396 85.1854 Low fat fruity yogurt 2b 20.8364 5.2976 8.3912 85.1529

Lampiran 7b. Rekapitulasi data analisis kadar abu

Sampel Massa

sampel (g)

Massa cawan (g)

Massa sampel + cawan setelah dikeringkan (g)

Kadar Abu (%bb)

Rataan (%bb)

Kadar Abu (%bk) Low fat fruity yogurt 1a 11.0261 21.2137 21.2958 0.7446

0.73 5.07 Low fat fruity yogurt 1b 11.0012 21.0891 21.1701 0.7363

Low fat fruity yogurt 2a 11.3928 20.5041 20.5863 0.7215 Low fat fruity yogurt 2b 11.3435 20.2387 20.3195 0.7123

Lampiran 7c. Rekapitulasi data analisis kadar lemak

Sampel Massa

sampel (g)

Massa labu lemak

(g)

Massa sampel + labu setelah dikeringkan (g)

Kadar Lemak (%bb)

Rataan (%bb)

Kadar Lemak (%bk) Low fat fruity yogurt 1a 5.2069 97.2473 97.2538 0.1248

0.11 0.76 Low fat fruity yogurt 1b 5.1169 97.2425 97.8565 0.1200

Low fat fruity yogurt 2a 4.6545 115.8775 115.8821 0.0988 Low fat fruity yogurt 2b 4.6437 114.6254 114.6307 0.1141

Lampiran 7d. Rekapitulasi data analisis kadar protein

Sampel Massa

sampel (g)

Volume HCl (ml)

Kadar N (%)

Kadar Protein

(%bb)

Rataan (%bb)

Kadar Protein

(%bk) Low fat fruity yogurt 1a 0.3462 4.9 0.4921 3.1397

3.12 21.65 Low fat fruity yogurt 1b 0.3425 4.8 0.4876 3.1107

Low fat fruity yogurt 2a 0.4840 6.8 0.4885 3.1166 Low fat fruity yogurt 2b 0.4827 6.7 0.4876 3.1106

64 y = 1,0572x - 0,0016

R² = 0,9999

-0,1 0 0,1 0,2 0,3 0,4 0,5 0,6

0 0,1 0,2 0,3 0,4 0,5 0,6

A blanko -A standar

Konsentrasi asam askorbat (mg)

Lampiran 7e.Perhitungan kadar karbohidrat by difference

Lampiran 8. Rekapitulasi data kurva standar asam askorbat

Konsentrasi asam askorbat

(mg) A blanko A standar

Rata-rata A blanko - A standar

U1 U2

0.00

0.894

0.893 0.892 0.8925 0.0015

0.05 0.844 0.847 0.8455 0.0486

0.10 0.792 0.792 0.792 0.1019

0.20 0.682 0.683 0.6825 0.2124

0.50 0.368 0.366 0.3670 0.5270

Lampiran 9a. Rekapitulasi data analisis aktivitas antioksidan ekstrak angkak

Sampel A

blanko A sampel

A blanko - A sampel

AEAC (mgAEq/ml)

AEAC (mgAEq/100ml)

Rata-rata (mgAEq/100ml) Ekstrak Angkak 1a

0.894

0.765 0.129 0.1235 12.3534

11.60

Ekstrak Angkak 1b 0.767 0.127 0.1216 12.1642

Ekstrak Angkak 2a 0.786 0.108 0.1037 10.3670

Ekstrak Angkak 2b 0.774 0.120 0.1150 11.5021

Lampiran 9b. Rekapitulasi data analisis aktivitas antioksidan Low fat fruity yogurt

Sampel A

blanko A sampel

A blanko - A sampel

AEAC (mgAEq/ml)

AEAC (mgAEq/100ml)

Rata-rata (mgAEq/100ml) Low fat fruity yogurt 1a

0.894

0.651 0.243 0.2314 23.1366

23.02

Low fat fruity yogurt 1b 0.651 0.243 0.2314 23.1366

Low fat fruity yogurt 2a 0.651 0.243 0.2314 23.1366

Low fat fruity yogurt 2b 0.656 0.238 0.2266 22.6636

Kadar air Kadar abu Kadar protein Kadar lemak

Kadar Karbohidrat

Total

%bb %bk %bb %bk %bb %bk %bb %bk %bb %bk %bb %bk 85.59 - 0.73 5.07 3.12 21.65 0.11 0.76 10.45 72.52 100 100

65

Lampiran 10. Kandungan total mikroba (TPC) pada low fat fruity yogurt

Pengenceran

Jumlah mikroba (CFU/ml)

Low fat fruity yogurt 1 Low fat fruity yogurt 2

I II I II

10^-5 TBUD TBUD TBUD TBUD

10^-6 TBUD TBUD TBUD TBUD

10^-7 86 79 97 81

CFU/ml 8.6 x 10⁸

Lampiran 11. Hasil pengujian APM low fat fruity yogurt

Pengenceran

Koliform (APM/ml) Low fat fruity yogurt

I II III Kombinasi

10^-1 - - - - - - - - - 0

10^-2 - - - - - - - - - 0

10^-3 - - - - - - - - - 0

10^-4 - - - - - - - - - 0

APM/ml < 3.0

Lampiran 12. Kandungan total BAL low fat fruity yogurt

Pengenceran

Total BAL (CFU/ml)

Low fat fruity yogurt 1 Low fat fruity yogurt 2

I II I II

10^-6 TBUD TBUD TBUD TBUD

10^-7 TBUD TBUD TBUD TBUD

10^-8 41 42 50 46

CFU/ml 4.5 x 10⁹

Lampiran 13. Kandungan total kapang dan khamir low fat fruity yogurt

Pengenceran

Total Kapang dan Khamir (CFU/ml)

Low fat fruity yogurt 1 Low fat fruity yogurt 2

I II I II

10^-1 0 0 0 0

10^-2 0 0 0 0

10^-3 0 0 0 0

CFU/ml < 1.0 x 10²