44 BAB V
PENUTUP 5.1 Kesimpulan
Berdasarkan hasil penelitian bahwa perlakuan penambahan minyak jagung terhadap selai coklat kacang tanah dari kadar lemak dan padatan terlarut, rasa, aroma, daya oles berbeda nyata. Tetapi pada kadar air dan warna tidak berbeda nyata,
Hasil terbaik selai coklat kacang tanah penambahan minyak jagung 5% dengan kadar air 0,73%, kadar lemak 44,57%, padatan terlarut 26,430Brix, aroma 3,97 (suka), rasa 3,98 (suka), warma 4,20 (suka) dan daya oles 4,14 (suka). Kandungan kadar air , kadar lemak dan padatan terlarut pada selai coklat kacang tanah dengan penambahan minyak jagung dalam SNI 01-2979-1992 kadar air selai maximal 3%, kadar lemak 45-55%, padatan terlarut 650Brix oleh sebab itu dalam hasil penelitian ini telah memenuhi SNI.
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50
LAMPIRAN
51 Lampiran 1. Rekapitulasi analisis laboratorium dan uji organoleptik penelitian Selai Coklat Kacang Tanah
Keterangan :
T1 = Minyak Jagung 5%
T2 = Minyak Jagung 6%
T3 = Minyak Jagung 7%
T4 = Minyak Jagung 8%
Parameter penelitian
Perlakuan dan Ulangan
T1 T2 T3 T4
Kadar Air (%) 0,73 0,63 0,69 0,71
Kadar Lemak (%) 44,57 43,71 42,18 44,09 Padatan Terlarut (%) 19,35 26,43 23,63 23,42
Rasa 3,85 3,92 3,57 3,66
Aroma 3,81 3,62 3,97 3,62
Warna 4,04 4,16 4,16 4,2
Daya Oles 4,14 4,00 4,18 3,66
52 Lampiran 2. Hasil analisis kadar air selai coklat kacang tanah
a. Data mentah kadar air Selai Coklat Kacang Tanah
PERLAKUAN KADAR AIR (%) NILAI RATA- RATA
I II III
T1 (95%:5%) 0,63 0,68 0,9 0,73
T2 (95%:6%) 0,66 0,67 0,56 0,63 T3 (95%:7%) 0,62 0 69 0,77 0,69 T4 (95%:8%) 0,76 0,64 0,78 0,71 b. Hasil analisis sidik ragam (ANOVA)
ANOVA Kadar Air
Sum of Squares
df Mean
Square
F Sig.
Between Groups
.018 3 .006 .728 .563
Within Groups .068 8 .008
Total .086 11
c. Hasil analisis (Descriptives)
Descriptives
air
N Mean Std.
Deviation
Std.
Error
95% Confidence Interval for Mean
Minimu m
Maxim um Lower
Bound
Upper Bound
T1 3 .7367 .14364 .08293 .3798 1.0935 .63 .90
T2 3 .6300 .06083 .03512 .4789 .7811 .56 .67
T3 3 .6933 .07506 .04333 .5069 .8798 .62 .77
T4 3 .7100 .06245 .03606 .5549 .8651 .64 .76
Tot al
12 .6925 .08854 .02556 .6362 .7488 .56 .90
53 d. Hasil analisis Beda Nyata Terkecil (BNT)
Multiple Comparisons Dependent Variable: air
LSD (I) perlakuan
(J) perlakuan
Mean Difference (I-
J)
Std.
Error
Sig. 95% Confidence Interval Lower
Bound
Upper Bound
T1 T2 .10667 .07513 .193 -.0666 .2799
T3 .04333 .07513 .580 -.1299 .2166
T4 .02667 .07513 .732 -.1466 .1999
T2 T1 -.10667 .07513 .193 -.2799 .0666
T3 -.06333 .07513 .424 -.2366 .1099
T4 -.08000 .07513 .318 -.2532 .0932
T3 T1 -.04333 .07513 .580 -.2166 .1299
T2 .06333 .07513 .424 -.1099 .2366
T4 -.01667 .07513 .830 -.1899 .1566
T4 T1 -.02667 .07513 .732 -.1999 .1466
T2 .08000 .07513 .318 -.0932 .2532
T3 .01667 .07513 .830 -.1566 .1899
54 Lampiran 3. Hasil analisis kadar lemak Selai Coklat Kacang Tanah a. Data mentah kadar lemak
PERLAKUAN KADAR LEMAK(%) NILAI RATA- RATA
I II III
T1 (95%:5%) 45,29 44,58 43,85 44,57 T2 (95%:6%) 44,48 41,85 44,81 43,71 T3 (95%:7%) 42,30 41,42 42,84 42,18 T4 (95%:8%) 44,44 44,00 43,85 43,09 b. Hasil analisis sidik ragam (ANOVA)
ANOVA lemak
Sum of Squares
df Mean
Square
F Sig.
Between Groups
13.339 3 4.446 3.442 .072
Within Groups
10.336 8 1.292
Total 23.675 11
b. Hasil analisis (Descriptives)
Descriptives lemak
N Mean Std.
Deviatio n
Std.
Error
95% Confidence Interval for Mean
Mini mum
Maximum
Lower Bound
Upper Bound
T1 3 44.5733 .72002 .41571 42.7847 46.3620 43.85 45.29
T2 3 43.7133 1.62211 .93652 39.6838 47.7429 41.85 44.81
T3 3 42.1867 .71675 .41382 40.4062 43.9672 41.42 42.84
T4 3 44.9167 1.22655 .70815 41.8697 47.9636 44.00 46.31 Total 12 43.8475 1.46705 .42350 42.9154 44.7796 41.42 46.31
55 c. Hasil analisis Beda Nyata Terkecil (BNT)
Multiple Comparisons Dependent Variable: lemak
LSD (I)
perlakuan
(J) perlakuan
Mean Difference (I-
J)
Std.
Error
Sig. 95% Confidence Interval Lower
Bound
Upper Bound
T1 T2 .86000 .92807 .381 -1.2801 3.0001
T3 2.38667* .92807 .033 .2465 4.5268
T4 -.34333 .92807 .721 -2.4835 1.7968
T2 T1 -.86000 .92807 .381 -3.0001 1.2801
T3 1.52667 .92807 .139 -.6135 3.6668
T4 -1.20333 .92807 .231 -3.3435 .9368
T3 T1 -2.38667* .92807 .033 -4.5268 -.2465
T2 -1.52667 .92807 .139 -3.6668 .6135
T4 -2.73000* .92807 .019 -4.8701 -.5899
T4 T1 .34333 .92807 .721 -1.7968 2.4835
T2 1.20333 .92807 .231 -.9368 3.3435
T3 2.73000* .92807 .019 .5899 4.8701
*. The mean difference is significant at the 0.05 level.
56 Lampiran 4. Hasil analisis padatan terlarut Selai Coklat Kacang
Tanah
a. Data mentah Padatan terlarut
PERLAKUAN PADATAN TERLARUT NILAI RATA- RATA
I II III
T1 (95%:5%) 20,66 19,04 18,35 19,35 T2 (95%:6%) 23,64 27,89 27,78 26,43 T3 (95%:7%) 24,59 19,12 27,20 23,63 T4 (95%:8%) 25,76 21,45 23,07 23,42 b. Hasil analisis sidik ragam (ANOVA)
ANOVA padatan_terlarut
Sum of Squares
df Mean
Square
F Sig.
Between Groups
76.620 3 25.540 3.521 .069
Within Groups
58.036 8 7.254
Total 134.655 11
c. Hasil analisis (Descriptives)
Dtescripives
padatan_terlarut
N Mean Std.
Deviation
Std. Error 95% Confidence Interval for Mean
Minimu m
Maximu m Lower
Bound
Upper Bound
T1 3 19.3500 1.18579 .68462 16.4043 22.2957 18.35 20.66
T2 3 26.4367 2.42261 1.39869 20.4186 32.4548 23.64 27.89
T3 3 23.6367 4.12350 2.38070 13.3933 33.8800 19.12 27.20
T4 3 23.4267 2.17702 1.25691 18.0186 28.8347 21.45 25.76
Total 12 23.2125 3.49877 1.01001 20.9895 25.4355 18.35 27.89
57 d. Hasil analisis Beda Nyata Terkecil (BNT)
Multiple Comparisons Dependent Variable: padatan_terlarut
LSD (I)
perlakuan
(J) perlakuan
Mean Difference (I-
J)
Std.
Error
Sig. 95% Confidence Interval Lower
Bound
Upper Bound
T1 T2 -7.08667* 2.19916 .012 -12.1579 -2.0154
T3 -4.28667 2.19916 .087 -9.3579 .7846
T4 -4.07667 2.19916 .101 -9.1479 .9946
T2 T1 7.08667* 2.19916 .012 2.0154 12.1579
T3 2.80000 2.19916 .239 -2.2713 7.8713
T4 3.01000 2.19916 .208 -2.0613 8.0813
T3 T1 4.28667 2.19916 .087 -.7846 9.3579
T2 -2.80000 2.19916 .239 -7.8713 2.2713
T4 .21000 2.19916 .926 -4.8613 5.2813
T4 T1 4.07667 2.19916 .101 -.9946 9.1479
T2 -3.01000 2.19916 .208 -8.0813 2.0613
T3 -.21000 2.19916 .926 -5.2813 4.8613
*. The mean difference is significant at the 0.05 level.
58 Lampiran 5. Hasil analisis Rasa Selai Coklat Kacang Tanah
a. Skor panelis terhadap Rasa Selai Coklat Kacang Tanah
PERLAKUAN RASA NILAI RATA-
RATA
I II III
T1 (95%:5%) 3,80 3,88 3,88 3,85 T2 (95%:6%) 3,88 3,88 4,00 3,92 T3 (95%:7%) 3,72 3,60 3,40 3,57 T4 (95%:8%) 3,84 3,48 3,68 3,66
b. Hasil analisis sidik ragam (ANOVA) ANOVA rasa
Sum of Squares
df Mean
Square
F Sig.
Between Groups
.247 3 .082 4.746 .035
Within Groups
.139 8 .017
Total .385 11
c. Hasil analisis (Descriptives)
Descriptives rasa
N Mean Std.
Deviation
Std.
Error
95% Confidence Interval for Mean
Minimu m
Maxim um Lower
Bound
Upper Bound
T1 3 3.8533 .04619 .02667 3.7386 3.9681 3.80 3.88
T2 3 3.9333 .09238 .05333 3.7039 4.1628 3.88 4.04
T3 3 3.5733 .16166 .09333 3.1718 3.9749 3.40 3.72
T4 3 3.6667 .18037 .10414 3.2186 4.1147 3.48 3.84
Total 12 3.7567 .18720 .05404 3.6377 3.8756 3.40 4.04
59 d. Hasil analisis Beda Nyata Terkecil (BNT)
Multiple Comparisons
Dependent Variable: rasa LSD
(I)
perlakuan (J) perlakuan
Mean Difference
(I-J)
Std.
Error
Sig. 95% Confidence Interval Lower
Bound
Upper Bound
T1 T2 -.08000 .10750 .478 -.3279 .1679
T3 .28000* .10750 .031 .0321 .5279
T4 .18667 .10750 .121 -.0612 .4346
T2 T1 .08000 .10750 .478 -.1679 .3279
T3 .36000* .10750 .010 .1121 .6079
T4 .26667* .10750 .038 .0188 .5146
T3 T1 -.28000* .10750 .031 -.5279 -.0321
T2 -.36000* .10750 .010 -.6079 -.1121
T4 -.09333 .10750 .411 -.3412 .1546
T4 T1 -.18667 .10750 .121 -.4346 .0612
T2 -.26667* .10750 .038 -.5146 -.0188
T3 .09333 .10750 .411 -.1546 .3412
*. The mean difference is significant at the 0.05 level.
60 Lampiran 6. Hasil analisis Aroma Selai Coklat Kacang Tanah
a. Skor panelis terhadap Aroma Selai Coklat Kacang Tanah
PERLAKUAN AROMA NILAI RATA-
RATA
I II III
T1 (95%:5%) 3,76 3,76 3,92 3,81 T2 (95%:6%) 3,04 3,68 3,56 3,62 T3 (95%:7%) 4,04 3,96 3,92 3,97 T4 (95%:8%) 3,64 3,68 3,56 3,62 b. Hasil analisis sidik ragam (ANOVA)
ANOVA aroma
Sum of Squares
df Mean
Square
F Sig.
Between Groups
.252 3 .084 17.00
9
<,001 Within
Groups
.039 8 .005
Total .291 11
c. Hasil analisis (Descriptives)
Descriptives
aroma
N Mean Std.
Deviation
Std.
Error
95% Confidence Interval for Mean
Minimu m
Maxim um Lower
Bound
Upper Bound
T1 3 3.8133 .09238 .05333 3.5839 4.0428 3.76 3.92
T2 3 3.6267 .06110 .03528 3.4749 3.7784 3.56 3.68
T3 3 3.9733 .06110 .03528 3.8216 4.1251 3.92 4.04
T4 3 3.6267 .06110 .03528 3.4749 3.7784 3.56 3.68
Total 12 3.7600 .16270 .04697 3.6566 3.8634 3.56 4.04
61 d. Hasil analisis Beda Nyata Terkecil (BNT)
Multiple Comparisons Dependent Variable: aroma
LSD (I)
perlakuan (J) perlakuan
Mean Difference (I-
J)
Std.
Error
Sig. 95% Confidence Interval Lower
Bound
Upper Bound
T1 T2 .18667* .05735 .012 .0544 .3189
T3 -.16000* .05735 .024 -.2922 -.0278
T4 .18667* .05735 .012 .0544 .3189
T2 T1 -.18667* .05735 .012 -.3189 -.0544
T3 -.34667* .05735 <,001 -.4789 -.2144
T4 .00000 .05735 1.000 -.1322 .1322
T3 T1 .16000* .05735 .024 .0278 .2922
T2 .34667* .05735 <,001 .2144 .4789
T4 .34667* .05735 <,001 .2144 .4789
T4 T1 -.18667* .05735 .012 -.3189 -.0544
T2 .00000 .05735 1.000 -.1322 .1322
T3 -.34667* .05735 <,001 -.4789 -.2144
*. The mean difference is significant at the 0.05 level.
62 Lampiran 7. Hasil analisis Warna Selai Coklat Kacang Tanah
a. Skor panelis terhadap Warna Selai Coklat Kacang Tanah
PERLAKUAN WARNA NILAI RATA-
RATA
I II III
T1 (95%:5%) 4,16 4,12 4,16 4,08 T2 (95%:6%) 4,04 3,84 4,12 4,16 T3 (95%:7%) 4,36 4,12 4,08 4,16 T4 (95%:8%) 3,80 3,44 3,76 3,66 b. Hasil analisis sidik ragam (ANOVA)
ANOVA warna
Sum of Squares
df Mean
Square
F Sig.
Between Groups
.009 3 .003 .500 .693
Within Groups
.049 8 .006
Total .058 11
c. Hasil analisis (Descriptives)
Descriptives warna
N Mean Std.
Deviation
Std.
Error
95% Confidence Interval for Mean
Minim um
Maxim um Lower
Bound
Upper Bound
T1 3 4.0800 .08000 .04619 3.8813 4.2787 4.00 4.16
T2 3 4.1000 .07211 .04163 3.9209 4.2791 4.02 4.16
T3 3 4.1467 .02309 .01333 4.0893 4.2040 4.12 4.16
T4 3 4.1400 .11136 .06429 3.8634 4.4166 4.02 4.24
Total 12 4.1167 .07278 .02101 4.0704 4.1629 4.00 4.24
63 d. Hasil analisis Beda Nyata Terkecil (BNT)
Multiple Comparisons Dependent Variable: warna
LSD (I) perlakua n
(J) perlakua n
Mean Difference
(I-J)
Std.
Error
Sig. 95% Confidence Interval Lower Bound
Upper Bound
T1 T2 -.02000 .06394 .762 -.1675 .1275
T3 -.06667 .06394 .328 -.2141 .0808
T4 -.06000 .06394 .376 -.2075 .0875
T2 T1 .02000 .06394 .762 -.1275 .1675
T3 -.04667 .06394 .486 -.1941 .1008
T4 -.04000 .06394 .549 -.1875 .1075
T3 T1 .06667 .06394 .328 -.0808 .2141
T2 .04667 .06394 .486 -.1008 .1941
T4 .00667 .06394 .920 -.1408 .1541
T4 T1 .06000 .06394 .376 -.0875 .2075
T2 .04000 .06394 .549 -.1075 .1875
T3 -.00667 .06394 .920 -.1541 .1408
\
64 Lampiran 8. Hasil analisa Daya Oles Selai Coklat Kacang Tanah
a. Skor panelis terhadap Daya Oles Selai Coklat Kacang Tanah
PERLAKUAN DAYA OLES NILAI RATA-
RATA
I II III
T1 (95%:5%) 4,16 4,12 4,16 4,14 T2 (95%:6%) 4,04 3,84 4,12 4,00 T3 (95%:7%) 4,36 4,12 4,08 4,18
T4 (95%:8%) 3,8 3,44 3,76 3,66
b. Hasil analisis sidik ragam (ANOVA)
c. Hasil analisis (Descriptives)
Descriptives daya_oles
N Mean Std.
Deviation
Std.
Error
95% Confidence Interval for Mean
Minimu m
Maxim um Lower
Bound
Upper Bound
T1 3 4.1467 .02309 .01333 4.0893 4.2040 4.12 4.16
T2 3 4.0000 .14422 .08327 3.6417 4.3583 3.84 4.12
T3 3 4.1867 .15144 .08743 3.8105 4.5629 4.08 4.36
T4 3 3.4267 .34020 .19641 2.5816 4.2718 3.08 3.76
Total 12 3.9400 .36081 .10416 3.7108 4.1692 3.08 4.36
ANOVA daya_oles
Sum of Squares
df Mean
Square
F Sig.
Between Groups
1.112 3 .371 9.267 .006
Within Groups
.320 8 .040
Total 1.432 11
65 d. Hasil analisis Beda Nyata Terkecil (BNT)
Multiple Comparisons Dependent Variable: daya_oles
LSD (I)
perlakuan (J) perlakuan
Mean Difference
(I-J)
Std.
Error
Sig. 95% Confidence Interval Lower
Bound
Upper Bound
T1 T2 .14667 .16330 .395 -.2299 .5232
T3 -.04000 .16330 .813 -.4166 .3366
T4 .72000* .16330 .002 .3434 1.0966
T2 T1 -.14667 .16330 .395 -.5232 .2299
T3 -.18667 .16330 .286 -.5632 .1899
T4 .57333* .16330 .008 .1968 .9499
T3 T1 .04000 .16330 .813 -.3366 .4166
T2 .18667 .16330 .286 -.1899 .5632
T4 .76000* .16330 .002 .3834 1.1366
T4 T1 -.72000* .16330 .002 -1.0966 -.3434
T2 -.57333* .16330 .008 -.9499 -.1968
T3 -.76000* .16330 .002 -1.1366 -.3834
*. The mean difference is significant at the 0.05 level.
66 LAMPIRAN
Format Uji Organoleptik
Kuisioner penilain kesukaan (uji hedonik) Uji karakteristik selai coklat kacang tanah dengan penambahan minyak jagung.
UJI KESUKAAN Nama Panelis : Tanggal pengujian :
Intruksi : Nyatakan penilaian anda isilah dengan ( angka ) sesuai tingkat kesukaan panelis.
Kode sampel
Parameter
Rasa Aroma Warna Daya Oles
T1.1 T1.2 T1.3 T2.1 T2.2 T2.3 T3.1 T3.2 T3.3 T4.1 T4.2 T4.3
Kriteria :
1 : Sangat tidak suka 2 : Tidak suka
3 : Agak suka 4 : Suka
5 : Sangat suka
67 LAMPIRAN 9
FORMAT HASIL UJI ORGANOLEPTIK PANELIS a. Tabel 1. Perlakuan T1 = (5% minyak jagung : 95% Kacang tanah
nama rasa Aroma Warna Daya oles
T1.1 T1.2 T1.3 T1.1 T1.2 T1.3 T1.1 T1.2 T1.3 T1.1 T1.2 T1.3
nisa 4 4 4 4 4 4 4 4 4 4 4 4
wahyuni 4 4 5 5 5 5 5 5 5 5 5 5
Muh. Naratas 3 3 3 4 4 4 5 5 5 3 3 3
marsanda 5 4 5 4 4 4 4 4 4 4 4 5
dwi resky 5 5 5 5 5 5 5 5 5 5 4 5
nurazizah 4 4 4 3 3 3 4 4 4 3 3 3
muh.hersal 4 5 4 3 4 3 4 4 4 3 3 3
ahmad muktafi 4 4 4 3 3 3 4 4 4 4 4 4
ayu astuti 3 4 3 3 3 3 4 4 3 3 3 3
nur khafifah 4 3 3 3 3 4 4 4 3 4 4 4
gladys andilolo 3 4 5 4 3 5 5 5 5 4 5 5
rizka putri 4 4 4 4 4 4 3 3 3 4 4 4
khairul gazali 4 4 4 3 4 4 3 3 3 4 4 4
anis 4 4 4 4 4 4 5 5 5 5 5 5
hikmatul 3 4 4 5 4 5 4 5 4 5 5 4
irfan 4 4 4 3 3 3 4 4 3 4 4 4
raemah tabri 4 4 3 3 3 3 3 3 3 4 3 3
tita 4 4 4 4 4 4 4 4 4 4 4 4
reza pamiliatu 3 3 3 3 3 3 3 3 3 4 5 4
azhariyah 3 3 3 4 4 5 4 4 4 5 4 4
widya oktavia 4 4 4 5 5 5 5 5 5 5 5 5
nurhajarningsih 4 4 4 5 5 5 5 5 5 4 4 4
ega febrianti 3 3 3 4 4 4 5 5 5 5 5 5
muh.
Zainuddin
4 4 4 3 3 3 3 4 4 4 4 5
mutmainnah 4 4 4 3 3 3 3 3 3 5 5 5
3.8 3.88 3.88 3.76 3.76 3.92 4.08 4.16 4 4.16 4.12 4.16
68 b. Tabel 2. Perlakuan T2 = (6% minyak jagung : 95% Kacang tanah)
nama rasa Aroma Warna Daya oles
T2.1 T2.2 T2.3 T2.1 T2.2 T2.3 T2.1 T2.2 T2.3 T2.1 T2.2 T2.3
nisa 4 4 4 4 4 4 5 5 5 5 5 5
wahyuni 4 4 4 4 4 4 5 5 5 5 5 5
Muh. Naratas 4 4 4 4 4 4 5 5 5 2 2 2
marsanda 4 4 3 3 4 2 4 4 4 4 4 4
dwi resky 4 4 4 3 3 3 5 5 5 4 4 4
nurazizah 3 3 3 4 4 4 4 4 4 4 4 4
muh.hersal 4 4 4 3 3 3 4 4 4 2 2 3
ahmad muktafi 4 4 4 4 4 4 4 4 4 4 4 4
ayu astuti 4 3 3 4 3 3 2 3 4 4 3 3
nur khafifah 5 4 5 4 2 2 4 4 4 5 4 4
gladys andilolo 4 5 3 3 5 4 5 5 5 5 5 5
rizka putri 3 3 4 3 3 3 3 3 3 5 5 5
khairul gazali 3 3 4 3 3 3 4 4 4 3 3 4
anis 4 4 4 4 4 4 5 5 5 4 4 4
hikmatul 3 4 4 4 5 4 5 5 4 5 4 5
irfan 3 4 5 3 3 3 4 4 4 3 3 5
raemah tabri 4 4 5 3 3 4 3 3 4 4 3 5
tita 4 4 4 4 4 4 4 4 4 4 4 4
reza pamiliatu 3 3 3 3 3 3 3 3 3 3 3 3
azhariyah 4 4 4 4 4 4 4 4 4 5 4 4
widya oktavia 4 4 4 5 5 5 5 5 5 4 4 4
nurhajarningsih 5 5 5 5 5 5 5 5 5 5 5 5
ega febrianti 4 4 4 4 4 4 4 4 4 3 3 3
muh.
Zainuddin
4 4 4 3 3 3 3 3 3 5 5 5
mutmainnah 5 4 5 3 3 3 4 4 4 4 4 4
3.88 3.88 4 3.64 3.68 3.56 4.12 4.16 4.2 4.04 3.84 4.12
69 d. Tabel 3. Perlakuan T3 = (7% minyak jagung : 95% Kacang tanah)
nama rasa Aroma Warna Daya oles
T3.1 T3.2 T3.3 T3.1 T3.2 T3.3 T3.1 T3.2 T3.3 T3.1 T3.2 T3.3
nisa 4 4 4 4 4 4 5 5 5 5 5 5
wahyuni 4 4 4 4 4 4 5 5 5 4 4 4
Muh. Naratas 3 3 3 4 4 4 5 5 5 3 3 3
marsanda 2 2 2 3 3 3 4 4 4 3 3 3
dwi resky 3 3 3 3 3 3 5 5 5 5 5 5
nurazizah 2 2 2 4 4 4 3 3 3 5 5 5
muh.hersal 3 3 3 4 4 4 4 4 5 3 2 2
ahmad muktafi 3 3 3 3 3 3 3 3 3 3 3 3
ayu astuti 4 4 3 3 3 3 4 4 3 4 3 3
nur khafifah 3 3 2 4 5 5 4 4 4 5 4 4
gladys andilolo 4 4 3 5 5 4 5 5 5 3 2 2
rizka putri 3 3 2 4 4 3 3 3 3 5 5 5
khairul gazali 4 4 4 4 4 4 4 4 4 5 5 5
anis 4 4 4 4 4 4 5 5 5 5 5 5
Hikmatul rahma 5 4 4 5 4 5 4 4 4 5 5 4
irfan 4 4 5 3 3 4 4 4 4 5 5 5
raemah tabri 5 4 2 4 3 3 4 3 3 5 3 3
tita 4 4 4 5 5 4 4 4 4 4 5 5
reza pamiliatu 5 3 3 3 3 3 3 3 3 3 3 3
azhariyah 4 4 4 4 4 4 4 4 4 5 4 4
widya oktavia 4 4 4 5 5 5 5 5 5 5 5 5
nurhajarningsih 4 4 4 5 5 5 5 5 5 5 5 5
ega febrianti 5 5 5 4 4 4 5 5 5 5 5 5
muh. Zainuddin 4 4 4 5 4 4 3 5 5 5 5 5
mutmainnah 3 4 4 5 5 5 3 3 3 4 4 4
3.72 3.6 3.4 4.04 3.96 3.92 4.12 4.16 4.16 4.36 4.12 4.08
70 e. Tabel 4. Perlakuan T4 = (8% minyak jagung : 95% Kacang tanah)
nama rasa Aroma Warna Daya oles
T4.1 T4.2 T4.3 T4.1 T4.2 T4.3 T4.1 T4.2 T4.3 T4.1 T4.2 T4.3
nisa 4 4 4 4 4 4 5 5 5 4 4 4
wahyuni 4 4 4 5 5 5 5 5 5 4 4 4
Muh. Naratas 2 2 2 3 3 1 5 5 5 3 3 3
marsanda 3 3 3 2 2 2 5 5 5 3 3 3
dwi resky 2 2 2 3 3 3 5 5 5 4 4 4
nurazizah 2 2 2 3 3 3 3 3 3 4 4 4
muh.hersal 4 3 4 4 4 4 4 4 4 4 2 2
ahmad muktafi 3 3 3 3 3 3 4 4 4 3 3 3
ayu astuti 2 2 3 3 3 3 3 3 3 3 2 4
nur khafifah 4 2 4 5 4 4 4 4 4 4 3 5
gladys andilolo 5 4 5 5 5 5 5 5 5 3 3 4
rizka putri 4 4 4 3 3 3 4 4 4 3 3 3
khairul gazali 4 4 4 4 4 4 4 4 4 4 3 3
anis 5 5 5 4 4 4 4 4 4 4 4 4
hikmatul rahma 4 3 3 3 4 3 5 3 4 4 3 5
irfan 5 5 5 3 4 4 5 5 4 5 5 5
raemah tabri 4 3 3 3 3 3 4 3 3 5 3 4
tita 5 5 5 4 4 4 4 4 4 5 4 4
reza pamiliatu 3 2 2 3 3 3 3 3 3 3 3 3
azhariyah 5 4 4 4 4 4 4 4 4 4 4 4
widya oktavia 5 5 5 5 5 5 5 5 5 3 3 3
nurhajarningsih 4 4 4 5 5 5 5 5 5 4 4 4
ega febrianti 4 4 4 3 3 3 4 4 4 3 3 3
muh. Zainuddin 4 5 5 3 3 3 3 4 5 5 5 5
mutmainnah 5 3 3 4 4 4 4 4 4 4 4 4
3.84 3.48 3.68 3.64 3.68 3.56 4.24 4.16 4.2 3.8 3.44 3.76
71 LAMPIRAN I0
Gambar 1. penimbangan Kacang Tanah
Gambar 2. Pemanggangan Kacang Tanah dalam Oven
Gambar 3. Pendinginan Kacang Tanah setelah di oven
72 Gambar 4. Pengupasan kulit kacang
Gambar 5. Penghalusan Kacang Tanah
Gambar 6. Pencampuran bahan Gula Halus
73 Gambar 7. Pencampuran Minyak Jagung
Gambar 8. Pencampuran Madu
Gambar 9. pencampuran Garam