Lampiran 1. Skema pembuatan abon : Jantung Pisang Kepok ...repository.unika.ac.id/8442/8/06.70.0106...
Transcript of Lampiran 1. Skema pembuatan abon : Jantung Pisang Kepok ...repository.unika.ac.id/8442/8/06.70.0106...
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Lampiran 1. Skema pembuatan abon :
Keterangan :
= Bahan = Proses = Produk
(Fachruddin, 1997, dimofifikasi).
Digoreng/deep fat frying (150oC; Santan = 30 menit, susu kedelai = 40 menit)
Dioven (150oC; Santan = 30 detik, susu kedelai = 2 menit 15 detik )
Spinner (3 menit, 2400 rpm) Diangin-anginkan, dipisah-pisahkan seratnya
Jantung Pisang Kepok
Dikupas kulitnya 4-5 lembar
Dipotong menjadi 4
Direbus (20 menit)
Ditiriskan dan disuwir-suwir
Disangrai (santan = 22 menit, susu kedelai = 35 menit)
Bumbu dan santan/susu
kedelai
Dikemas (ONy/LLDPE atau OPP/PE)
Abon Jantung Pisang
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Lampiran 2. Syarat Mutu Abon
Komponen Nilai Bentuk, aroma, warna, dan rasa Khas
Kadar air 7% (maks) Kadar abu 7% (maks)
Kadar abu tidak larut dalam asam 0,1 % (maks) Kadar lemak 30 % (maks) Kadar protein 15 % (min)
Kadar serat kasar 1 % (maks) Kadar gula 30 % (maks)
Kadar cemaran logam (Cu, Pb, Hg, Zn, As)
Tak ada
Jumlah bakteri 3000 koloni/g (maks) Bakteri bentuk (coliform) -
Kapang - *Sumber :SII 0368-85, Departemen Perindustrian (1985).
(Fachruddin, 1997).
Syarat Mutu Abon (Sumber : SNI 01-3707-1995)
No Kriteria Uji Satuan Persyaratan 1. Keadaan
1.1. Bentuk 1.2. Bau 1.3. Rasa
1.4. Warna
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Normal Normal Normal Normal
2. Air % b / b Maks. 7 3. Abu % b / b Maks. 7 4. Abu tak larut dalam lemak % b / b Maks. 0,1 5. Lemak % b / b Maks. 30 6. Protein % b / b Min. 15 7. Serat Kasar % b / b Maks. 1,0 8, Gula jumlah sebagai sakarosa % b / b Maks. 30 9. Pengawet - Sesuai SNI.01-
0222-87 10. Cemaran Logam :
10.1. Timbal (Pb) mg/kg Maks. 2,0 10.2. Tembaga (Cu) mg/kg Maks. 20 10.3. Seng (Zn) mg/kg Maks. 40,0 10.4. Timah (Sn) mg/kg Maks. 40,0 10.5. Raksa (Hg) mg/kg Maks. 0,05 11. Cemaran Arsen (As) mg/kg Maks. 1,0 12. Cemaran Mikroba :
12.1. Angka lempeng total koloni/gr Maks. 5 x 104 12.2. MPN Coliform koloni/gr Maks. 10 12.3. Salmonella koloni/25 gr Negatip
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12.4. Staphylococcus aureus koloni/gr 0
Lampiran 3.Skema pembuatan susu kedelai :
(Trongpanich, 1988, dimodifikasi).
Kedelai kuning
Dibersihkan
Direndam air (12 jam)
Digiling dan ditambah air panas (kedelai : air panas = 1 : 1)
Direbus (15 menit)
Disaring
Susu kedelai
Dikupas kulitnya
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Lampiran 4. Worksheet Uji Ranking Hedonik Abon Jantung Pisang
Tanggal uji : 4-09-2009
Jenis sampel : Abon Jantung Pisang
Identifikasi sampel Kode Abon jantung pisang dengan menggunakan santan dan perlakuan goreng A Abon jantung pisang dengan menggunakan susu kedelai dan perlakuan goreng B Abon jantung pisang dengan menggunakan santan dan perlakuan oven C Abon jantung pisang dengan menggunakan susu kedelai dan perlakuan oven D
Kode kombinasi urutan penyajian : ABCD = 1,25,49 BACD = 7,31 CABD = 13,37 DABC = 19,43 ACBD = 2,26,50 BADC = 8,32 CADB = 14,38 DACB = 20,44 ABDC = 3,27 BCAD = 9,33 CBAD = 15,39 DBAC = 21,45 ADBC = 4,28 BCDA = 10,34 CBDA = 16,40 DBCA = 22,46 ACDB = 5,29 BDCA = 11,35 CDAB = 17,41 DCAB = 23,47 ADCB = 6,30 BDAC = 12,36 CDBA = 18,42 DCBA = 24,48 Penyajian :
Booth Panelis Kode sampel Urutan penyajian I 1,25,49 862 653 742 975 1,25,49 II 2,26,50 245 421 489 973 2,26,50 III 3,27 458 538 235 226 3,27 I 4,28 396 811 216 286 4,28 II 5,29 522 659 761 446 5,29 III 6,30 498 226 618 849 6,30 I 7,31 914 298 471 637 7,31 II 8,32 337 665 382 218 8,32 III 9,33 993 397 635 741 9,33 I 10,34 459 745 767 252 10,34 II 11,35 325 894 461 113 11,35 III 12,36 614 371 917 477 12,36 I 13,37 478 365 771 128 13,37 II 14,38 535 332 972 244 14,38 III 15,39 957 429 896 161 15,39 I 16,40 674 874 911 314 16,40 II 17,41 132 427 688 557 17,41 III 18,42 228 164 119 468 18,42 I 19,43 461 663 122 442 19,43 II 20,44 991 712 225 417 20,44 III 21,45 792 882 585 444 21,45 I 22,46 256 714 171 351 22,46 II 23,47 194 151 847 769 23,47
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III 24,48 116 383 968 477 24,48
Rekap kode sampel :
Sampel A 862 245 458 396 522 498 298 665 635 252 Sampel B 653 489 538 216 446 849 914 337 993 459 Sampel C 742 421 226 286 659 618 471 218 397 745 Sampel D 975 973 235 811 761 226 637 382 741 767
Sampel A 113 917 365 332 896 314 688 468 663 712 585 351 847 477 Sampel B 325 614 771 244 429 874 557 119 122 417 882 714 769 968 Sampel C 461 477 478 535 957 674 132 228 442 225 444 171 151 383 Sampel D 894 371 128 972 161 911 427 164 461 991 792 256 194 116
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Lampiran 5. Scoresheet
UJI RANKING HEDONIK
Nama : Tanggal uji : Produk : Abon Jantung Pisang Atribut : Warna Instruksi : Di hadapan Anda terdapat 4 sampel abon jantung pisang. Amatilah warna abon dari kiri ke kanan.Urutkan sampel dari yang warnanya paling Anda sukai (= 4) hingga sampel yang paling tidak Anda sukai (= 1)..
Kode Sampel Ranking (jangan ada yang dobel)
_________ _______
_________ _______
_________ _______
_________ _______
Terima kasih
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UJI RANKING HEDONIK
Nama : Tanggal uji : Produk : Abon Jantung Pisang Atribut : Tekstur Instruksi : Berkumur-kumurlah dulu sebelum menguji sampel dengan air putih yang sudah disediakan. Di hadapan Anda terdapat 4 sampel abon jantung pisang. Gigit sampel secara berturutan dari kiri ke kanan dimana sebelum menggigit sampel berikutnya berkumurlah lagi dengan air putih yang tersedia. Anda boleh mengulang sesering yang Anda perlukan. Urutkan sampel dari yang paling Anda sukai (= 4) hingga sampel yang paling tidak Anda sukai (= 1).
Kode Sampel Ranking (jangan ada yang dobel)
_________ _______ _________ _______ _________ _______ _________ _______
Terima kasih
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UJI RANKING HEDONIK
Nama : Tanggal uji : Produk : Abon Jantung Pisang Atribut : Rasa Instruksi : Berkumur-kumurlah dulu sebelum menguji sampel dengan air putih yang sudah disediakan. Di hadapan Anda terdapat 4 sampel abon jantung pisang. Cicipi sampel secara berturutan dari kiri ke kanan dimana sebelum mencicipi sampel berikutnya berkumurlah lagi dengan air putih yang tersedia. Anda boleh mengulang sesering yang Anda perlukan. Urutkan sampel dari yang paling Anda sukai (= 4) hingga sampel yang paling tidak Anda sukai (= 1).
Kode Sampel Ranking (jangan ada yang dobel)
_________ _______ _________ _______ _________ _______ _________ _______
Terima kasih
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Lampiran 6. Hasil Uji Independet T-Test
Independent Samples Test
.144 .708 .260 22 .798 .0701667 .2702949 -.4903907 .6307240
.260 21.825 .798 .0701667 .2702949 -.4906522 .6309855
.152 .700 .262 22 .796 .0649833 .2484672 -.4503062 .5802728
.262 21.817 .796 .0649833 .2484672 -.4505563 .5805230
.364 .553 .403 22 .691 .9685000 2.4044116 -4,01794 5.9549445
.403 21.635 .691 .9685000 2.4044116 -4,02283 5.9598311
.015 .903 -.826 22 .418 -.1308583 .1584777 -.4595210 .1978043
-.826 21.963 .418 -.1308583 .1584777 -.4595530 .1978363
.017 .898 -1.247 22 .226 -.0173667 .0139291 -.0462538 .0115204
-1.247 21.980 .226 -.0173667 .0139291 -.0462553 .0115219
Equal variancesassumedEqual variancesnot assumedEqual variancesassumedEqual variancesnot assumedEqual variancesassumedEqual variancesnot assumedEqual variancesassumedEqual variancesnot assumedEqual variancesassumedEqual variancesnot assumed
Dry_Basis
Wet_Basis
Kadar_Lemak
OHC
Bulk_Density
F Sig.
Levene's Test forEquality of Variances
t df Sig. (2-tailed)Mean
DifferenceStd. ErrorDifference Lower Upper
95% ConfidenceInterval of the
Difference
t-test for Equality of Means
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Lampiran 7. Hasil Uji Normalitas
Tabel 13. Normalitas Uji Sensori
Tests of Normality
.254 50 .000 .842 50 .000
.366 50 .000 .718 50 .000
.209 50 .000 .877 50 .000
.286 50 .000 .786 50 .000
.218 50 .000 .873 50 .000
.197 50 .000 .837 50 .000
.213 50 .000 .824 50 .000
.216 50 .000 .841 50 .000
.268 50 .000 .833 50 .000
.267 50 .000 .848 50 .000
.229 50 .000 .835 50 .000
.255 50 .000 .815 50 .000
Perlakuansantan gorengsusu kedelai gorengsantan ovensusu kedelai ovensantan gorengsusu kedelai gorengsantan ovensusu kedelai ovensantan gorengsusu kedelai gorengsantan ovensusu kedelai oven
Warna
Tekstur
Rasa
Statistic df Sig. Statistic df Sig.Kolmogorov-Smirnova Shapiro-Wilk
Lilliefors Significance Correctiona.
Tabel 14. Normalitas Uji Fisik dan
Kimia
Tests of Normality
.252 6 .200* .898 6 .363
.235 6 .200* .921 6 .511
.205 6 .200* .933 6 .600
.162 6 .200* .970 6 .894
.252 6 .200* .899 6 .366
.234 6 .200* .922 6 .518
.206 6 .200* .933 6 .600
.162 6 .200* .971 6 .899
.192 6 .200* .934 6 .608
.183 6 .200* .943 6 .683
.288 6 .132 .881 6 .271
.189 6 .200* .974 6 .918
.213 6 .200* .928 6 .568
.300 6 .099 .813 6 .077
.265 6 .200* .885 6 .293
.223 6 .200* .943 6 .683
.256 6 .200* .891 6 .322
.168 6 .200* .983 6 .967
.171 6 .200* .935 6 .620
.237 6 .200* .923 6 .529
PerlakuanSantan_GorengSusu kedelai_GorengSantan_OvenSusu kedelai_OvenSantan_GorengSusu kedelai_GorengSantan_OvenSusu kedelai_OvenSantan_GorengSusu kedelai_GorengSantan_OvenSusu kedelai_OvenSantan_GorengSusu kedelai_GorengSantan_OvenSusu kedelai_OvenSantan_GorengSusu kedelai_GorengSantan_OvenSusu kedelai_Oven
Dry_Basis
Wet_Basis
Kadar_Lemak
OHC
Bulk_Density
Statistic df Sig. Statistic df Sig.Kolmogorov-Smirnov a Shapiro-Wilk
This is a lower bound of the true significance.*.
Lilliefors Significance Correctiona.
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Tabel 15. Normalitas Uji Kimia Setelah Penyimpanan 40 hari
Tests of Normality
,225 6 ,200* ,839 6 ,129,249 6 ,200* ,844 6 ,141,264 6 ,200* ,852 6 ,165,185 6 ,200* ,960 6 ,819,185 6 ,200* ,912 6 ,451,291 6 ,123 ,797 6 ,055
Lama_penyimpananHari ke 0Hari ke 20Hari ke 40Hari ke 0Hari ke 20Hari ke 40
Kadar_air
Bilangan_peroksida
Statistic df Sig. Statistic df Sig.Kolmogorov-Smirnova Shapiro-Wilk
This is a lower bound of the true significance.*.
Lilliefors Significance Correctiona.
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Lampiran 8. Hasil Uji Deskripsi Statistik
Tabel 16. Deskripsi Statistik Uji Sensori
Descriptive Statistics
N Minimum Maximum Mean Std. Deviation
Warna 200 1 4 2.50 1.121
Tekstur 200 1 4 2.50 1.121
Rasa 200 1 4 2.50 1.121
Valid N (listwise) 200
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Tabel 17. Deskripsi Statistik Uji Fisik dan
Kimia
Descriptives
6 4.736017 .4109146 .1677552 4.304788 5.167245 4.3373 5.36286 4.852667 .4407329 .1799284 4.390146 5.315187 4.3373 5.47186 3.487017 .2428639 .0991488 3.232147 3.741887 3.1948 3.80496 4.554900 .3200944 .1306780 4.218982 4.890818 4.1176 5.0770
24 4.407650 .6485226 .1323791 4.133803 4.681497 3.1948 5.47186 4.520650 .3738854 .1526381 4.128281 4.913019 4.1570 5.08986 4.626700 .4002814 .1634142 4.206630 5.046770 4.1570 5.18796 3.369083 .2267585 .0925738 3.131115 3.607052 3.0959 3.66546 4.355733 .2924839 .1194061 4.048790 4.662676 3.9548 4.8317
24 4.218042 .5961647 .1216916 3.966303 4.469780 3.0959 5.18796 31.660483 1.9889768 .8119964 29.573180 33.747786 28.6853 33.86146 26.954033 .5398379 .2203879 26.387508 27.520558 26.1905 27.60686 37.208750 2.0343236 .8305091 35.073858 39.343642 33.5664 39.50256 23.147267 .6477329 .2644359 22.467513 23.827021 22.2443 24.0796
24 29.742633 5.5490093 1.1326868 27.399492 32.085774 22.2443 39.50256 2.948583 .1713227 .0699422 2.768791 3.128376 2.7659 3.20966 2.606550 .2556088 .1043518 2.338305 2.874795 2.2898 2.85856 2.015600 .1820930 .0743392 1.824505 2.206695 1.7638 2.19916 2.478617 .1387749 .0566546 2.332981 2.624252 2.2577 2.6345
24 2.512338 .3854951 .0786889 2.349557 2.675118 1.7638 3.20966 .322867 .0095978 .0039183 .312794 .332939 .3058 .33276 .399467 .0131439 .0053660 .385673 .413260 .3793 .41636 .340733 .0131845 .0053825 .326897 .354570 .3193 .35496 .387400 .0144225 .0058880 .372265 .402535 .3670 .4115
24 .362617 .0345279 .0070480 .348037 .377197 .3058 .4163
Santan_GorengSusu kedelai_GorengSantan_OvenSusu kedelai_OvenTotalSantan_GorengSusu kedelai_GorengSantan_OvenSusu kedelai_OvenTotalSantan_GorengSusu kedelai_GorengSantan_OvenSusu kedelai_OvenTotalSantan_GorengSusu kedelai_GorengSantan_OvenSusu kedelai_OvenTotalSantan_GorengSusu kedelai_GorengSantan_OvenSusu kedelai_OvenTotal
Dry_Basis
Wet_Basis
Kadar_Lemak
OHC
Bulk_Density
N Mean Std. Deviation Std. Error Lower Bound Upper Bound
95% Confidence Interval forMean
Minimum Maximum
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Tabel 18. Deskripsi Statistik Uji Kimia Setelah Penyimpanan 40 hari
Descriptives
3 4,624667 ,2581747 ,1490572 3,983325 5,266008 4,4430 4,92023 4,782533 ,0683059 ,0394364 4,612852 4,952215 4,7318 4,86023 5,432933 ,2206902 ,1274155 4,884708 5,981158 5,2859 5,68673 4,651600 ,2158264 ,1246074 4,115458 5,187742 4,4518 4,88053 5,176933 ,3123717 ,1803479 4,400959 5,952908 4,9186 5,52413 8,197067 ,6096804 ,3519991 6,682537 9,711597 7,7383 8,8889
18 5,477622 1,3153871 ,3100397 4,823496 6,131749 4,4430 8,88893 ,795733 ,0009713 ,0005608 ,793321 ,798146 ,7949 ,79683 2,522900 ,2302766 ,1329503 1,950861 3,094939 2,3895 2,78883 4,654100 ,2251017 ,1299625 4,094916 5,213284 4,3947 4,79813 ,795467 ,0007506 ,0004333 ,793602 ,797331 ,7946 ,79593 3,607633 ,3267503 ,1886494 2,795941 4,419326 3,3605 3,97813 7,291467 ,2254821 ,1301821 6,731338 7,851595 7,1542 7,5517
18 3,277883 2,3456803 ,5528821 2,111404 4,444363 ,7946 7,5517
0 hari, ONy/LLDPE20 hari, ONy/LLDPE40 hari, Ony/LLDPE0 hari, OPP/PE20 hari, OPP/PE40 hari, OPP/PETotal0 hari, ONy/LLDPE20 hari, ONy/LLDPE40 hari, Ony/LLDPE0 hari, OPP/PE20 hari, OPP/PE40 hari, OPP/PETotal
Kadar_air
Bilangan_peroksida
N Mean Std. Deviation Std. Error Lower Bound Upper Bound
95% Confidence Interval forMean
Minimum Maximum
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Lampiran 9. Hasil Uji Beda
Tabel 19. Hasil Test Kruskal Wallis Uji Sensori
Test Statistics(a,b)
Warna Tekstur Rasa
Chi-Square 42.443 11.367 8.501
Df 3 3 3
Asymp. Sig. .000 .010 .037
a Kruskal Wallis Test
b Grouping Variable: Perlakuan
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Tabel 20. Hasil Uji Beda Nyata antar Perlakuan pada Uji Warna, Tekstur dan Rasa
(dengan Mann-Whitney)
A.WARNA
Santan goreng vs susu kedelai goreng
Ranks
50 36.54 1827.0050 64.46 3223.00
100
Perlakuansantan gorengsusu kedelai gorengTotal
WarnaN Mean Rank Sum of Ranks
Test Statisticsa
552.0001827.000
-5.004.000
Mann-Whitney UWilcoxon WZAsymp. Sig. (2-tailed)
Warna
Grouping Variable: Perlakuana.
Santan goreng vs santan oven
Ranks
50 47.50 2375.0050 53.50 2675.00
100
Perlakuansantan gorengsantan ovenTotal
WarnaN Mean Rank Sum of Ranks
Signifikansi Abon Jantung
Pisang Warna Tekstur Rasa
A vs B 0,000 0,881 0,044
A vs C 0,282 0,822 0,051
A vs D 0,072 0,001 0,697
B vs C 0,000 0,954 0,883
B vs D 0,000 0,010 0,038
C vs D 0,004 0,015 0,028
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Test Statisticsa
1100.0002375.000
-1.077.282
Mann-Whitney UWilcoxon WZAsymp. Sig. (2-tailed)
Warna
Grouping Variable: Perlakuana.
Santan goreng vs susu kedelai oven
Ranks
50 55.46 2773.0050 45.54 2277.00
100
Perlakuansantan gorengsusu kedelai ovenTotal
WarnaN Mean Rank Sum of Ranks
Test Statisticsa
1002.0002277.000
-1.797.072
Mann-Whitney UWilcoxon WZAsymp. Sig. (2-tailed)
Warna
Grouping Variable: Perlakuana.
Susu kedelai goreng vs santan oven
Ranks
50 61.46 3073.0050 39.54 1977.00
100
Perlakuansusu kedelai gorengsantan ovenTotal
WarnaN Mean Rank Sum of Ranks
Test Statisticsa
702.0001977.000
-3.972.000
Mann-Whitney UWilcoxon WZAsymp. Sig. (2-tailed)
Warna
Grouping Variable: Perlakuana.
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Susu kedelai goreng vs susu kedelai oven
Ranks
50 66.58 3329.0050 34.42 1721.00
100
Perlakuansusu kedelai gorengsusu kedelai ovenTotal
WarnaN Mean Rank Sum of Ranks
Test Statisticsa
446.0001721.000
-5.775.000
Mann-Whitney UWilcoxon WZAsymp. Sig. (2-tailed)
Warna
Grouping Variable: Perlakuana.
Santan oven vs susu kedelai oven
Ranks
50 58.46 2923.0050 42.54 2127.00
100
Perlakuansantan ovensusu kedelai ovenTotal
WarnaN Mean Rank Sum of Ranks
Test Statisticsa
852.0002127.000
-2.853.004
Mann-Whitney UWilcoxon WZAsymp. Sig. (2-tailed)
Warna
Grouping Variable: Perlakuana.
B.TEKTUR
Santan goreng vs susu kedelai goreng
Ranks
50 50.92 2546.0050 50.08 2504.00
100
Perlakuansantan gorengsusu kedelai gorengTotal
TeksturN Mean Rank Sum of Ranks
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Test Statisticsa
1229.0002504.000
-.150.881
Mann-Whitney UWilcoxon WZAsymp. Sig. (2-tailed)
Tekstur
Grouping Variable: Perlakuana.
Santan goreng vs santan oven
Ranks
50 51.13 2556.5050 49.87 2493.50
100
Perlakuansantan gorengsantan ovenTotal
TeksturN Mean Rank Sum of Ranks
Test Statisticsa
1218.5002493.500
-.225.822
Mann-Whitney UWilcoxon WZAsymp. Sig. (2-tailed)
Tekstur
Grouping Variable: Perlakuana.
Santan goreng vs susu kedelai oven
Ranks
50 59.45 2972.5050 41.55 2077.50
100
Perlakuansantan gorengsusu kedelai ovenTotal
TeksturN Mean Rank Sum of Ranks
Test Statisticsa
802.5002077.500
-3.198.001
Mann-Whitney UWilcoxon WZAsymp. Sig. (2-tailed)
Tekstur
Grouping Variable: Perlakuana.
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Susu kedelai goreng vs santan oven
Ranks
50 50.66 2533.0050 50.34 2517.00
100
Perlakuansusu kedelai gorengsantan ovenTotal
TeksturN Mean Rank Sum of Ranks
Test Statisticsa
1242.0002517.000
-.057.954
Mann-Whitney UWilcoxon WZAsymp. Sig. (2-tailed)
Tekstur
Grouping Variable: Perlakuana.
Susu kedelai goreng vs susu kedelai oven
Ranks
50 57.76 2888.0050 43.24 2162.00
100
Perlakuansusu kedelai gorengsusu kedelai ovenTotal
TeksturN Mean Rank Sum of Ranks
Test Statisticsa
887.0002162.000
-2.590.010
Mann-Whitney UWilcoxon WZAsymp. Sig. (2-tailed)
Tekstur
Grouping Variable: Perlakuana.
Santan oven vs susu kedelai oven
Ranks
50 57.29 2864.5050 43.71 2185.50
100
Perlakuansantan ovensusu kedelai ovenTotal
TeksturN Mean Rank Sum of Ranks
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Test Statisticsa
910.5002185.500
-2.424.015
Mann-Whitney UWilcoxon WZAsymp. Sig. (2-tailed)
Tekstur
Grouping Variable: Perlakuana.
C.RASA
Santan goreng vs susu kedelai goreng
Ranks
50 44.85 2242.5050 56.15 2807.50
100
Perlakuansantan gorengsusu kedelai gorengTotal
RasaN Mean Rank Sum of Ranks
Test Statisticsa
967.5002242.500
-2.013.044
Mann-Whitney UWilcoxon WZAsymp. Sig. (2-tailed)
Rasa
Grouping Variable: Perlakuana.
Santan goreng vs santan oven
Ranks
50 45.06 2253.0050 55.94 2797.00
100
Perlakuansantan gorengsantan ovenTotal
RasaN Mean Rank Sum of Ranks
Test Statisticsa
978.0002253.000
-1.955.051
Mann-Whitney UWilcoxon WZAsymp. Sig. (2-tailed)
Rasa
Grouping Variable: Perlakuana.
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Santan goreng vs susu kedelai oven
Ranks
50 51.59 2579.5050 49.41 2470.50
100
Perlakuansantan gorengsusu kedelai ovenTotal
RasaN Mean Rank Sum of Ranks
Test Statisticsa
1195.5002470.500
-.390.697
Mann-Whitney UWilcoxon WZAsymp. Sig. (2-tailed)
Rasa
Grouping Variable: Perlakuana.
Susu kedelai goreng vs santan oven
Ranks
50 50.09 2504.5050 50.91 2545.50
100
Perlakuansusu kedelai gorengsantan ovenTotal
RasaN Mean Rank Sum of Ranks
Test Statisticsa
1229.5002504.500
-.147.883
Mann-Whitney UWilcoxon WZAsymp. Sig. (2-tailed)
Rasa
Grouping Variable: Perlakuana.
Susu kedelai goreng vs susu kedelai oven
Ranks
50 56.26 2813.0050 44.74 2237.00
100
Perlakuansusu kedelai gorengsusu kedelai ovenTotal
RasaN Mean Rank Sum of Ranks
-
62
Test Statisticsa
962.0002237.000
-2.070.038
Mann-Whitney UWilcoxon WZAsymp. Sig. (2-tailed)
Rasa
Grouping Variable: Perlakuana.
Santan oven vs susu kedelai oven
Ranks
50 56.65 2832.5050 44.35 2217.50
100
Perlakuansantan ovensusu kedelai ovenTotal
RasaN Mean Rank Sum of Ranks
Test Statisticsa
942.5002217.500
-2.192.028
Mann-Whitney UWilcoxon WZAsymp. Sig. (2-tailed)
Rasa
Grouping Variable: Perlakuana.
Tabel 21. Post Hoc Uji Fisik dan Kimia
Dry_Basis
Duncana
6 3.4870176 4.5549006 4.7360176 4.852667
1.000 .192
PerlakuanSantan_OvenSusu kedelai_OvenSantan_GorengSusu kedelai_GorengSig.
N 1 2Subset for alpha = .05
Means for groups in homogeneous subsets are displayed.Uses Harmonic Mean Sample Size = 6.000.a.
-
63
Wet_Basis
Duncana
6 3.3690836 4.3557336 4.5206506 4.626700
1.000 .194
PerlakuanSantan_OvenSusu kedelai_OvenSantan_GorengSusu kedelai_GorengSig.
N 1 2Subset for alpha = .05
Means for groups in homogeneous subsets are displayed.Uses Harmonic Mean Sample Size = 6.000.a.
Kadar_Lemak
Duncana
6 23.1472676 26.9540336 31.6604836 37.208750
1.000 1.000 1.000 1.000
PerlakuanSusu kedelai_OvenSusu kedelai_GorengSantan_GorengSantan_OvenSig.
N 1 2 3 4Subset for alpha = .05
Means for groups in homogeneous subsets are displayed.Uses Harmonic Mean Sample Size = 6.000.a.
OHC
Duncana
6 2.0156006 2.4786176 2.6065506 2.948583
1.000 .262 1.000
PerlakuanSantan_OvenSusu kedelai_OvenSusu kedelai_GorengSantan_GorengSig.
N 1 2 3Subset for alpha = .05
Means for groups in homogeneous subsets are displayed.Uses Harmonic Mean Sample Size = 6.000.a.
-
64
Bulk_Density
Duncana
6 .3228676 .3407336 .3874006 .399467
1.000 1.000 .116
PerlakuanSantan_GorengSantan_OvenSusu kedelai_OvenSusu kedelai_GorengSig.
N 1 2 3Subset for alpha = .05
Means for groups in homogeneous subsets are displayed.Uses Harmonic Mean Sample Size = 6.000.a.
Tabel 22. Post Hoc Uji Kimia Setelah Penyimpanan 40 hari
Kadar_air
Duncana
3 4,6246673 4,6516003 4,7825333 5,176933 5,1769333 5,4329333 8,197067
,078 ,355 1,000
Simpan_pengemas0 hari, ONy/LLDPE0 hari, OPP/PE20 hari, ONy/LLDPE20 hari, OPP/PE40 hari, Ony/LLDPE40 hari, OPP/PESig.
N 1 2 3Subset for alpha = .05
Means for groups in homogeneous subsets are displayed.Uses Harmonic Mean Sample Size = 3,000.a.
Bilangan_peroksida
Duncana
3 ,7954673 ,7957333 2,5229003 3,6076333 4,6541003 7,291467
,999 1,000 1,000 1,000 1,000
Simpan_pengemas0 hari, OPP/PE0 hari, ONy/LLDPE20 hari, ONy/LLDPE20 hari, OPP/PE40 hari, Ony/LLDPE40 hari, OPP/PESig.
N 1 2 3 4 5Subset for alpha = .05
Means for groups in homogeneous subsets are displayed.Uses Harmonic Mean Sample Size = 3,000.a.
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