180 = 1,22 g. β-karoten

45 Perpustakaan Unika

7.

LAMPIRAN N

piran 1. Form mulasi Pem mbuatan Pappaya Leather Lamp Formuulasi papaya a leather: Buburr buah pepay ya = 1200 g Asam sitrat 0,3% dari d 1200 g = 3,6 g Gelatin 2% dari 12 200 g = 24 g Sukrosa

Asspartam (= 180 kkali sukrosa)) Asspartam 147/180 = 0,82 g

Steviaa (= = 200 kali su ukrosa) Steviaa 147/200 = 0,74 0 g

Sukroosa 19obrix = 147 g

~


~

Asspartam 195/1880 = 1,08 g

~

Steviaa 195/200 = 0,98 0 g


~

Asspartam 220/1880 = 1,22 g

~

Steviaa 220/200 = 1,1 g

~

Keterangan:  “JJenis pemaniss aspartam (= 180 kali sukrosa)” arttinya jenis peemanis asparrtam tingkat keemanisannya 180 kali sukkrosa; “jenis ppemanis steviia (= 200 kalli sukrosa)” artinya a jenis peemanis stevia tingkat kemaanisannya 2000 kali sukrosaa.  Taanda (~) menunjukkan adaanya kesetaraaan tingkat kem manisan.

Lamp piran 2. Kurrva Standarr β-karoten

Kurrva stan ndar β-k karoten absorbansi

1 y = 0,0299x + 0,01 175 R² = 0,9952

0,8 0,6 0,4 0,2 0 0

5

10

15 ppm

Persaamaan: y = 0,0299x 0 + 0,0175

20

25

30


Lamp piran 3. Kurrva Standarr % Glukosaa

absorbansi

Kurrva stand dar % Glukosa G a 0,8 0,7 0,6 0,5 0,4 0,3 0,2 0,1 0

y = 0,00064x + 0,0373 3 R²² = 0,9952

0

20

40

60

80

100

120

ppm

Persamaan:

y = 0,0064x + 0,0373 0

Lamp piran 4. Kan ndungan β--karoten paada Papaya Leather deengan Berb bagai Jenis dan Tingkat T Kem manisan Samp pel β-karooten (mg β-kkaroten/100gg bahan) A

1,07 ± 0,20

B

1,15 ± 0,17

C

1,01 ± 0,11

D

1,22 ± 0,20

E

1,11 ± 0,22

F

1,07 ± 0,12

G

1,01 ± 0,11

H

1,06 ± 0,11

I

1,02 ± 0,11

Keterangan:  Seemua nilai merupakan nilaai mean ± staandart deviasii dari ANOV VA dua arah dalam d 6 kali ullangan.  Beeda nyata anttar perlakuan pada papayaa leather dinyatakan dengaan superscriptt huruf yang beerbeda pada tingkat t keperrcayaan 95% (p<0,05) berrdasarkan uji Post Hoc AN NOVA satu arrah dengan meenggunakan Duncan. D  Kode K A = Sukkrosa 19o Brixx, B = Sukrosa 21o Brix, C = Sukrosa 23o Brix, D = Aspartam seetara sukrosa 19o Brix, E = Aspartam seetara sukrosa 21o Brix, F= Aspartam settara sukrosa 233o Brix, G = Stevia S setara sukrosa 19o B Brix, H = Stevvia setara sukkrosa 21o Brix x, I = Stevia o seetara sukrosa 23 2 Brix.


Lampiran 5. Worksheet dan Scoresheet Uji Rating Hedonik

Worksheet Uji Rating Hedonik Warna dan Hardness Identifikasi sampel

Kode o

Papaya leather sukrosa 19 brix

A

Papaya leather sukrosa 21obrix

B


C

Papaya leather aspartam 19obrix

D


E


F

o

G

o

H

o

I

Papaya leather stevia 19 brix Papaya leather stevia 21 brix Papaya leather stevia 23 brix Kode kombinasi urutan penyajian: ABCDEFGHI = 1

DABCEFGHI = 4

BACDEFGHI = 2

EABCDFGHI = 5

CABDEFGHI= 3


Penyajian: Kode sampel urutan penyajian

Booth

Panelis

I

# 1, 6, 11, 16, 21, 26

975

257

723

448

539

661

394

882

116

1 6 11 16 21 26

II

# 2, 7, 12, 17, 22, 27

752

973

395

524

881

469

647

216

138

2 7 12 17 22 27

III

# 3, 8, 13, 18, 23, 28

174

235

667

951

529

312

493

786

848

3 8 13 18 23 28

IV

# 4, 9, 14, 19, 24, 29

982

811

227

453

664

748

599

376

135

4 9 14 19 24 29

V

# 5, 10, 15, 20, 25, 30

555

226

488

732

999

671

317

864

143

5 10 15 20 25 30

Rekap kode sampel: Sampel A

975

973

235

811

226

Sampel B

257

752

667

227

488

Sampel C

723

395

174

453

732

Sampel D

448

524

951

982

999

Sampel E

539

881

529

664

555

Sampel F

661

469

312

748

671

Sampel G

394

647

493

599

317

Sampel H

882

216

786

376

864

Sampel I

116

138

848

135

143


KUISIONER UJI SENSORI PAPAYA LEATHER Nama Produk Atribut

: : Papaya Leather : Warna

Tanggal :

Instruksi : Di hadapan Anda terdapat 9 sampel papaya leather. Amati sampel secara berurutan dari kiri ke kanan. Setelah mengamati semua sampel, urutkan sampel dari yang paling anda sukai ( = 5 ); suka ( = 4 ); netral ( = 3 ); tidak suka ( = 2 ) hingga sampel yang paling tidak disukai ( = 1 ), dari segi warna sampel tersebut. Kode Sampel ___________ ___________ ___________ ___________ ___________ ___________ ___________ ___________ ___________

Rating (boleh ada yang double) _____________________________ _____________________________ _____________________________ _____________________________ _____________________________ _____________________________ _____________________________ _____________________________ _____________________________ Terima kasih



: : Papaya Leather : Tekstur (Hardness)

Tanggal :

Instruksi : Berkumur-kumurlah dulu menggunakan air mineral sebelum menguji sampel. Di hadapan Anda terdapat 9 sampel papaya leather. Sampel secara berurutan dari kiri ke kanan masing-masing digigit menggunakan gigi geraham sampai terputus. Setelah menggigit, sampel dikeluarkan dari mulut. Anda tidak diperbolehkan untuk menggigit sampel secara berulang. Urutkan sampel dari yang paling anda sukai ( = 5 ); suka ( = 4 ); netral ( = 3 ); tidak suka ( = 2 ) hingga sampel yang paling tidak disukai ( = 1 ), dari segi tekstur (hardness) sampel tersebut. Kode Sampel ___________ ___________ ___________ ___________ ___________ ___________ ___________ ___________ ___________



Worksheet Uji Rating Hedonik Rasa Manis Identifikasi sampel

Kode o

A

o


B


C


D


E


F

Papaya leather stevia 19obrix

G


o

H

o

I

Papaya leather stevia 21 brix Papaya leather stevia 23 brix Kode kombinasi urutan penyajian: FABCDEGHI = 1

IABCDEFGH = 4

GABCDEFHI = 2

IHGFEDCBA= 5

HABCDEFGI = 3



Booth

Panelis

I

# 1, 6, 11, 16, 21, 26

777

382

198

866

434

629

255

941

513

1 6 11 16 21 26

II

# 2, 7, 12, 17, 22, 27

416

741

979

583

695

168

354

837

222

2 7 12 17 22 27

III

# 3, 8, 13, 18, 23, 28

328

957

176

833

415

669

782

241

594

3 8 13 18 23 28

IV

# 4, 9, 14, 19, 24, 29

857

171

948

214

536

725

683

362

499

4 9 14 19 24 29

V

# 5, 10, 15, 20, 25, 30

889

278

313

921

756

195

564

637

442 5


382

741

957

171

442

Sampel B

198

979

176

948

637

Sampel C

866

583

833

214

564

Sampel D

434

695

415

536

195

Sampel E

629

168

669

725

756

Sampel F

777

354

782

683

921

Sampel G

255

416

241

362

313

Sampel H

941

837

328

499

278

Sampel I

513

222

594

857

889

10 15 20 25 30



: : Papaya Leather : Rasa (Manis)

Tanggal :

Instruksi : Berkumur-kumurlah dulu menggunakan air mineral sebelum menguji sampel. Di hadapan Anda terdapat 9 sampel papaya leather. Cicipi sampel secara berurutan dari kiri ke kanan, rasakan rasa manis masing-masing sampel. Setelah mencicipi rasa manis semua sampel, Anda boleh mengulang sesering yang Anda perlukan. Urutkan sampel dari yang paling anda sukai ( = 5 ); suka ( = 4 ); netral ( = 3 ); tidak suka ( = 2 ) hingga sampel yang paling tidak disukai ( = 1 ), dari segi rasa manis sampel tersebut. Kode Sampel ___________ ___________ ___________ ___________ ___________ ___________ ___________ ___________ ___________



Worksheet Uji Rating Hedonik After Taste Identifikasi sampel

Kode


A


B

o


C

o

D

o

Papaya leather aspartam 21 brix

E


F


G


H


I

Papaya leather aspartam 19 brix

Kode kombinasi urutan penyajian: HIGFEDCBA= 1

EFGHIDCBA = 4

GHIFEDCBA= 2

DEFGHICBA = 5

FGHIEDCBA= 3



Booth

Panelis

I

# 1, 6, 11, 16, 21, 26

334

799

657

862

976

445

228

581

113

1 6 11 16 21 26

II

# 2, 7, 12, 17, 22, 27

246

139

461

572

688

793

824

355

917

2 7 12 17 22 27

III

# 3, 8, 13, 18, 23, 28

314

582

821

795

159

237

946

478

663

3 8 13 18 23 28

IV

# 4, 9, 14, 19, 24, 29

714

128

277

963

486

855

549

691

332

4 9 14 19 24 29

V

# 5, 10, 15, 20, 25, 30

152

397

841

223

585

774

919

636

468

5 10 15 20 25 30


113

917

663

332

468

Sampel B

581

355

478

691

636

Sampel C

228

824

946

549

919

Sampel D

445

793

237

855

152

Sampel E

976

688

159

714

397

Sampel F

862

572

314

128

841

Sampel G

657

246

582

277

223

Sampel H

334

139

821

963

585

Sampel I

799

461

795

486

774



: : Papaya Leather : After Taste

Tanggal :

Instruksi : Berkumur-kumurlah dulu menggunakan air mineral sebelum menguji sampel. Di hadapan Anda terdapat 9 sampel papaya leather. Cicipi sampel secara berurutan dari kiri ke kanan. Setelah mencicipi, rasakan rasa yang tertinggal di dalam mulut (after taste). Anda boleh mengulang sesering yang Anda perlukan. Urutkan sampel dari yang paling anda sukai ( = 5 ); suka ( = 4 ); netral ( = 3 ); tidak suka ( = 2 ) hingga sampel yang paling tidak disukai ( = 1 ) dari segi after taste sampel tersebut. Kode Sampel ___________ ___________ ___________ ___________ ___________ ___________ ___________ ___________ ___________



Lampiran 6. Hasil Analisa Fisikokimiawi SPSS  Warna Uji Normalitas Warna L Tests of Normality a

Lightness

Gulabrix sukrosa 19 brix sukrosa 21 brix sukrosa 23 brix aspartam 19 brix aspartam 21 brix aspartam 23 brix stevia 19 brix stevia 21 brix stevia 23 brix

Kolmogorov-Smirnov Statistic df Sig. ,167 6 ,200* ,144 6 ,200* ,217 6 ,200* ,149 6 ,200* ,151 6 ,200* ,228 6 ,200* ,231 6 ,200* ,147 6 ,200* ,199 6 ,200*

Statistic ,981 ,990 ,918 ,982 ,983 ,908 ,912 ,978 ,955

Shapiro-Wilk df 6 6 6 6 6 6 6 6 6

Sig. ,956 ,988 ,494 ,962 ,967 ,423 ,452 ,944 ,781

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

Uji Anova 1 arah Warna L ANOVA Lightness Sum of Squares 975,044 13,152 988,196

Between Groups Within Groups Total

df 8 45 53

Mean Square 121,881 ,292

F 417,029

Sig. ,000

Lightness a

Duncan Gulabrix sukrosa 23 brix sukrosa 21 brix stevia 23 brix sukrosa 19 brix stevia 21 brix aspartam 23 brix stevia 19 brix aspartam 21 brix aspartam 19 brix Sig.

N 6 6 6 6 6 6 6 6 6

1 49,2400

2

Subset for alpha = .05 3 4 5

6

7

50,3100 50,3600 52,6950 53,5167 56,4933 56,5583 58,8617 1,000

,873

1,000

Means for groups in homogeneous subsets are displayed. a. Uses Harmonic Mean Sample Size = 6,000.

1,000

,836

1,000

62,7883 1,000


Uji Normalitas Warna a Tests of Normality a

Kolmogorov-Smirnov Gulabrix Statistic df Sig. sukrosa 19 brix ,192 6 ,200* sukrosa 21 brix ,172 6 ,200* sukrosa 23 brix ,172 6 ,200* aspartam 19 brix ,147 6 ,200* aspartam 21 brix ,146 6 ,200* aspartam 23 brix ,160 6 ,200* stevia 19 brix ,142 6 ,200* stevia 21 brix ,146 6 ,200* stevia 23 brix ,146 6 ,200*

a

Statistic ,929 ,978 ,978 ,977 ,965 ,961 ,984 ,991 ,981

Shapiro-Wilk df 6 6 6 6 6 6 6 6 6

F 1544,832

Sig. ,000

Sig. ,571 ,940 ,940 ,934 ,858 ,831 ,971 ,992 ,954


Uji Anova 1 arah Warna a ANOVA a


Sum of Squares 347,690 1,266 348,956

df 8 45 53


a Duncan

a

Gulabrix aspartam 19 brix aspartam 21 brix aspartam 23 brix stevia 23 brix sukrosa 21 brix sukrosa 23 brix sukrosa 19 brix stevia 21 brix stevia 19 brix Sig.

N 6 6 6 6 6 6 6 6 6

1 17,6817

2

Subset for alpha = .05 3 4

5

6

18,7317 20,3017 23,2383 23,3050 23,3050 24,2700 24,2717 1,000

1,000


1,000

,522

,986

25,3383 1,000


Uji Normalitas Warna b Tests of Normality a

Gulabrix sukrosa 19 brix sukrosa 21 brix sukrosa 23 brix aspartam 19 brix aspartam 21 brix aspartam 23 brix stevia 19 brix stevia 21 brix stevia 23 brix

b


Statistic ,935 ,921 ,953 ,975 ,969 ,939 ,961 ,948 ,980

Shapiro-Wilk df 6 6 6 6 6 6 6 6 6

F 12355,004

Sig. ,000

Sig. ,617 ,515 ,761 ,925 ,885 ,648 ,829 ,726 ,954


Uji Anova 1 arah Warna b ANOVA b


Sum of Squares 1979,546 ,901 1980,447

df 8 45 53


b a

Duncan Gulabrix sukrosa 23 br stevia 23 brix sukrosa 21 br stevia 21 brix sukrosa 19 br stevia 19 brix aspartam 23 b aspartam 21 b aspartam 19 b Sig.

N

Subset for alpha = .05 1 2 3 4 5 6 7 8 9 6 15,7767 6 18,3717 6 18,8233 6 19,7100 6 20,3133 6 21,7933 6 23,2850 6 28,7067 6 36,7150 1,000 1,000 1,000 1,000 1,000 1,000 1,000 1,000 1,000

Means for groups in homogeneous subsets are displayed. a.Uses Harmonic Mean Sample Size = 6,000.


 Tekstur Uji Normalitas Tests of Normality a

gulabrix sukrosa 19 brix sukrosa 21 brix sukrosa 23 brix aspartam 19 brix aspartam 21 brix aspartam 23 brix stevia 19 brix stevia 21 brix stevia 23 brix

H


Statistic ,899 ,951 ,974 ,969 ,927 ,981 ,910 ,978 ,977

Shapiro-Wilk df 6 6 6 6 6 6 6 6 6

Sig. ,370 ,752 ,915 ,887 ,560 ,955 ,436 ,943 ,934


Uji Anova 1 arah ANOVA H


Sum of Squares 2E+008 900215,3 2E+008

df 8 45 53

Mean Square 22005777,80 20004,784

F 1100,026

Sig. ,000

H a

Duncan gulabrix sukrosa 19 bri sukrosa 21 bri sukrosa 23 bri aspartam 19 b aspartam 21 b aspartam 23 b stevia 19 brix stevia 21 brix stevia 23 brix Sig.

N

Subset for alpha = .05 1 2 3 4 5 6 7 8 9 6 687,8333 6 251,1167 6 286,4500 6 84,9167 6 837,4833 6 348,0500 6 836,5833 6 354,5667 6 467,7667 1,000 1,000 1,000 1,000 1,000 1,000 1,000 1,000 1,000

Means for groups in homogeneous subsets are displayed. a.Uses Harmonic Mean Sample Size = 6,000.


 Kadar Air Uji Normalitas Tests of Normality a

Kolmogorov-Smirnov Shapiro-Wilk gulabrix Statistic df Sig. Statistic df air_rumussinrms sukrosa 19 brix ,247 6 ,200* ,913 6 sukrosa 21 brix ,248 6 ,200* ,846 6 sukrosa 23 brix ,197 6 ,200* ,926 6 aspartam 19 brix ,183 6 ,200* ,927 6 aspartam 21 brix ,259 6 ,200* ,853 6 aspartam 23 brix ,235 6 ,200* ,873 6 stevia 19 brix ,206 6 ,200* ,939 6 stevia 21 brix ,277 6 ,166 ,863 6 stevia 23 brix ,265 6 ,200* ,847 6 *. This is a lower bound of the true significance. a. Lilliefors Significance Correction

Uji Anova 1 arah ANOVA air_rumussinrms


Sum of Squares 2,702 21,408 24,109

df 8 45 53

Mean Square ,338 ,476

air_rumussinrms Duncan

a

gulabrix aspartam 21 brix sukrosa 23 brix stevia 19 brix aspartam 23 brix sukrosa 21 brix sukrosa 19 brix stevia 21 brix stevia 23 brix aspartam 19 brix Sig.

N 6 6 6 6 6 6 6 6 6

Subset for alpha = .05 1 -,2506 -,1386 -,0188 ,0917 ,1306 ,2078 ,3435 ,4086 ,4137 ,164


F ,710

Sig. ,681

Sig. ,454 ,145 ,549 ,560 ,165 ,237 ,648 ,198 ,148


 Aw Uji Normalitas Tests of Normality a

aw

Kolmogorov-Smirnov Statistic df Sig. ,168 6 ,200* ,242 6 ,200* ,272 6 ,188 ,173 6 ,200* ,299 6 ,099 ,214 6 ,200* ,286 6 ,136 ,219 6 ,200* ,307 6 ,080


Statistic ,934 ,919 ,841 ,920 ,812 ,870 ,830 ,871 ,862

Shapiro-Wilk df 6 6 6 6 6 6 6 6 6


Uji Anova 1 arah ANOVA aw


Sum of Squares ,033 ,077 ,110

df 8 45 53


F 2,394

aw Duncan

a

gulabrix stevia 21 brix stevia 23 brix sukrosa 23 brix stevia 19 brix aspartam 23 brix aspartam 21 brix aspartam 19 brix sukrosa 21 brix sukrosa 19 brix Sig.

N 6 6 6 6 6 6 6 6 6

Subset for alpha = .05 1 2 ,4747 ,5102 ,5102 ,5115 ,5115 ,5153 ,5153 ,5203 ,5203 ,5298 ,5368 ,5422 ,095

,257


3

,5203 ,5298 ,5368 ,5422 ,5698 ,070

Sig. ,030

Sig. ,608 ,498 ,133 ,504 ,075 ,225 ,106 ,230 ,194


 Β-karoten Uji Normalitas Tests of Normality a

Kolmogorov-Smirnov Statistic df Sig. ,286 6 ,137 ,222 6 ,200* ,179 6 ,200* ,206 6 ,200* ,223 6 ,200* ,172 6 ,200* ,224 6 ,200* ,222 6 ,200* ,171 6 ,200*


karoten

Statistic ,840 ,953 ,936 ,944 ,909 ,967 ,908 ,858 ,972

Shapiro-Wilk df 6 6 6 6 6 6 6 6 6


Uji Anova 1 arah ANOVA karoten


Sum of Squares ,234 1,107 1,341

df 8 45 53


karoten Duncan

a

gulabrix sukrosa 23 brix stevia 19 brix stevia 23 brix stevia 21 brix sukrosa 19 brix aspartam 23 brix aspartam 21 brix sukrosa 21 brix aspartam 19 brix Sig.

N 6 6 6 6 6 6 6 6 6

Subset for alpha = .05 1 1,0067 1,0123 1,0223 1,0591 1,0647 1,0658 1,1137 1,1494 1,2174 ,052


F 1,188

Sig. ,327

Sig. ,130 ,765 ,624 ,693 ,429 ,873 ,426 ,181 ,908


 % Glukosa Uji Normalitas Tests of Normality a


gulabrix TTGULA sukrosa 19 brix sukrosa 21 brix sukrosa 23 brix aspartam 19 brix aspartam 21 brix aspartam 23 brix stevia 19 brix stevia 21 brix stevia 23 brix

Statistic ,869 ,966 ,955 ,968 ,887 ,956 ,975 ,991 ,970

Shapiro-Wilk df 6 6 6 6 6 6 6 6 6

Sig. ,221 ,862 ,780 ,877 ,302 ,790 ,924 ,990 ,893


Uji Anova 1 arah ANOVA TTGULA


Sum of Squares 18317,043 142,414 18459,457

df 8 45 53

Mean Square 2289,630 3,165

F 723,476

Sig. ,000

TTGULA a

Duncan

gulabrix aspartam 19 brix aspartam 21 brix aspartam 23 brix stevia 19 brix sukrosa 19 brix sukrosa 21 brix stevia 21 brix sukrosa 23 brix stevia 23 brix Sig.

N 6 6 6 6 6 6 6 6 6

1 36,9219

2

Subset for alpha = .05 3 4

5

6

42,5990 45,7760 76,0807 77,0052 80,3229 80,6927

1,000

1,000

1,000


,373

,721

82,9349 84,3880 ,164


Lampiran 7. Hasil Analisa Sensori SPSS 

Uji Kruskal Wallis Test Statisticsa,b Chi-Square df Asymp. Sig.

Warna 17,049 8 ,030

Tekstur 70,299 8 ,000

Rasamanis 74,895 8 ,000

Aftertaste 79,706 8 ,000

a. Kruskal Wallis Test b. Grouping Variable: Perlakuan

 Uji Mann-Whitney Kombinasi 1-2 (Sukrosa 19 brix- Sukrosa 21 brix) Test Statisticsa Mann-Whitney U Wilcoxon W Z Asymp. Sig. (2-tailed)

Warna 417,000 882,000 -,507 ,612

Tekstur 325,500 790,500 -1,904 ,057

Rasamanis 438,500 903,500 -,181 ,856

Aftertaste 381,000 846,000 -1,068 ,285

a. Grouping Variable: Perlakuan

Kombinasi 2-3 (Sukrosa 21 brix- Sukrosa 23 brix) Test Statisticsa Mann-Whitney U Wilcoxon W Z Asymp. Sig. (2-tailed)

Warna 350,500 815,500 -1,517 ,129

Tekstur 306,500 771,500 -2,199 ,028

Rasamanis 417,000 882,000 -,514 ,607

Aftertaste 346,500 811,500 -1,627 ,104


Kombinasi 3-4 (Sukrosa 23 brix- Aspartam 19 brix) Test Statisticsa Mann-Whitney U Wilcoxon W Z Asymp. Sig. (2-tailed)

Warna 445,500 910,500 -,069 ,945


Tekstur 125,500 590,500 -4,906 ,000

Rasamanis 135,000 600,000 -4,765 ,000

Aftertaste 113,500 578,500 -5,145 ,000


Kombinasi 4-5 (Aspartam 19 brix - Aspartam 21 brix) Test Statisticsa Mann-Whitney U Wilcoxon W Z Asymp. Sig. (2-tailed)

Warna 360,000 825,000 -1,391 ,164

Tekstur 423,000 888,000 -,419 ,675

Rasamanis 395,000 860,000 -,852 ,394

Aftertaste 445,500 910,500 -,071 ,943


Kombinasi 5-6 (Aspartam 21 brix - Aspartam 23 brix) Test Statisticsa Mann-Whitney U Wilcoxon W Z Asymp. Sig. (2-tailed)

Warna 430,000 895,000 -,309 ,757

Tekstur 352,500 817,500 -1,501 ,133

Rasamanis 353,000 818,000 -1,482 ,138

Aftertaste 368,000 833,000 -1,254 ,210


Kombinasi 6-7 (Aspartam 23 brix – Stevia 19 brix) Test Statisticsa Mann-Whitney U Wilcoxon W Z Asymp. Sig. (2-tailed)

Warna 314,500 779,500 -2,071 ,038

Tekstur 340,500 805,500 -1,678 ,093

Rasamanis 364,000 829,000 -1,308 ,191

Aftertaste 291,000 756,000 -2,418 ,016


Kombinasi 7-8 (Stevia 19 brix – Stevia 21 brix) Test Statisticsa Mann-Whitney U Wilcoxon W Z Asymp. Sig. (2-tailed)

Warna 436,000 901,000 -,213 ,831

Tekstur 416,000 881,000 -,534 ,593

Rasamanis 388,500 853,500 -,941 ,347

Aftertaste 434,500 899,500 -,239 ,811


Kombinasi 8-9 (Stevia 21 brix – Stevia 23brix) Test Statisticsa Mann-Whitney U Wilcoxon W Z Asymp. Sig. (2-tailed)

Warna 374,500 839,500 -1,143 ,253


Tekstur 426,000 891,000 -,378 ,705

Rasamanis 410,000 875,000 -,622 ,534

Aftertaste 440,000 905,000 -,154 ,878


Kombinasi 1-3 (Sukrosa 19 brix – Sukrosa 23 brix) Test Statisticsa Mann-Whitney U Wilcoxon W Z Asymp. Sig. (2-tailed)

Warna 376,000 841,000 -1,128 ,259

Tekstur 215,000 680,000 -3,569 ,000

Rasamanis 407,500 872,500 -,660 ,509

Aftertaste 270,000 735,000 -2,813 ,005


Kombinasi 1-4 (Sukrosa 19 brix – Aspartam 19 brix) Test Statisticsa Mann-Whitney U Wilcoxon W Z Asymp. Sig. (2-tailed)

Warna 381,000 846,000 -1,061 ,289

Tekstur 271,500 736,500 -2,723 ,006

Rasamanis 123,000 588,000 -4,971 ,000

Aftertaste 245,000 710,000 -3,136 ,002



Warna 429,500 894,500 -,317 ,751

Tekstur 274,500 739,500 -2,690 ,007

Rasamanis 230,500 695,500 -3,322 ,001

Aftertaste 240,000 705,000 -3,212 ,001



Warna 411,500 876,500 -,592 ,554

Tekstur 370,500 835,500 -1,219 ,223

Rasamanis 283,000 748,000 -2,557 ,011

Aftertaste 342,000 807,000 -1,654 ,098


Kombinasi 1-7 (Sukrosa 19 brix – Stevia 19 brix) Test Statisticsa Mann-Whitney U Wilcoxon W Z Asymp. Sig. (2-tailed)

Warna 348,000 813,000 -1,562 ,118


Tekstur 271,500 736,500 -2,723 ,006

Rasamanis 228,000 693,000 -3,372 ,001

Aftertaste 181,500 646,500 -4,082 ,000



Warna 364,500 829,500 -1,297 ,195

Tekstur 229,000 694,000 -3,376 ,001

Rasamanis 146,500 611,500 -4,610 ,000

Aftertaste 211,500 676,500 -3,609 ,000



Warna 296,500 761,500 -2,324 ,020

Tekstur 261,000 726,000 -2,880 ,004

Rasamanis 130,500 595,500 -4,837 ,000

Aftertaste 193,000 658,000 -3,900 ,000



Warna 349,500 814,500 -1,545 ,122

Tekstur 191,500 656,500 -3,918 ,000

Rasamanis 108,000 573,000 -5,201 ,000

Aftertaste 199,000 664,000 -3,845 ,000



Warna 435,000 900,000 -,232 ,817

Tekstur 190,500 655,500 -3,936 ,000

Rasamanis 218,000 683,000 -3,515 ,000

Aftertaste 193,500 658,500 -3,911 ,000



Warna 445,000 910,000 -,077 ,939


Tekstur 256,500 721,500 -2,949 ,003

Rasamanis 270,000 735,000 -2,758 ,006

Aftertaste 289,500 754,500 -2,444 ,015



Warna 323,500 788,500 -1,933 ,053

Tekstur 191,500 656,500 -3,918 ,000

Rasamanis 214,500 679,500 -3,582 ,000

Aftertaste 150,000 615,000 -4,533 ,000



Warna 343,500 808,500 -1,620 ,105

Tekstur 159,500 624,500 -4,402 ,000

Rasamanis 132,000 597,000 -4,830 ,000

Aftertaste 180,000 645,000 -4,092 ,000



Warna 274,000 739,000 -2,665 ,008

Tekstur 188,000 653,000 -3,968 ,000

Rasamanis 116,000 581,000 -5,064 ,000

Aftertaste 161,000 626,000 -4,363 ,000



Warna 353,500 818,500 -1,476 ,140

Tekstur 128,500 593,500 -4,878 ,000

Rasamanis 230,500 695,500 -3,325 ,001

Aftertaste 105,500 570,500 -5,247 ,000



Warna 343,000 808,000 -1,632 ,103


Tekstur 160,500 625,500 -4,380 ,000

Rasamanis 273,000 738,000 -2,692 ,007

Aftertaste 196,500 661,500 -3,882 ,000



Warna 434,500 899,500 -,237 ,813

Tekstur 125,500 590,500 -4,906 ,000

Rasamanis 222,000 687,000 -3,449 ,001

Aftertaste 82,500 547,500 -5,572 ,000



Warna 428,000 893,000 -,334 ,738

Tekstur 107,000 572,000 -5,196 ,000

Rasamanis 154,500 619,500 -4,465 ,000

Aftertaste 110,500 575,500 -5,155 ,000



Warna 353,500 818,500 -1,459 ,145

Tekstur 124,000 589,000 -4,938 ,000

Rasamanis 140,500 605,500 -4,680 ,000

Aftertaste 91,500 556,500 -5,429 ,000


Kombinasi 4-6 (Aspartam 19 brix – Aspartam 23 brix) Test Statisticsa Mann-Whitney U Wilcoxon W Z Asymp. Sig. (2-tailed)

Warna 343,500 808,500 -1,637 ,102

Tekstur 340,500 805,500 -1,678 ,093

Rasamanis 274,000 739,000 -2,711 ,007

Aftertaste 372,500 837,500 -1,190 ,234



Warna 423,000 888,000 -,414 ,679


Tekstur 450,000 915,000 ,000 1,000

Rasamanis 378,000 843,000 -1,107 ,268

Aftertaste 326,000 791,000 -1,925 ,054



Warna 429,000 894,000 -,319 ,750

Tekstur 416,000 881,000 -,534 ,593

Rasamanis 441,000 906,000 -,140 ,889

Aftertaste 364,000 829,000 -1,337 ,181



Warna 354,000 819,000 -1,457 ,145

Tekstur 441,500 906,500 -,133 ,894

Rasamanis 415,000 880,000 -,549 ,583

Aftertaste 340,000 805,000 -1,700 ,089



Warna 321,000 786,000 -1,983 ,047

Tekstur 423,000 888,000 -,419 ,675

Rasamanis 443,500 908,500 -,099 ,921

Aftertaste 333,500 798,500 -1,802 ,072



Warna 344,500 809,500 -1,602 ,109

Tekstur 383,000 848,000 -1,049 ,294

Rasamanis 403,000 868,000 -,723 ,469

Aftertaste 368,500 833,500 -1,258 ,208



Warna 279,000 744,000 -2,595 ,009


Tekstur 409,500 874,500 -,632 ,528

Rasamanis 367,000 832,000 -1,292 ,196

Aftertaste 346,500 811,500 -1,593 ,111



Warna 336,000 801,000 -1,732 ,083

Tekstur 298,500 763,500 -2,331 ,020

Rasamanis 291,000 756,000 -2,438 ,015

Aftertaste 316,000 781,000 -2,036 ,042



Warna 268,000 733,000 -2,755 ,006

Tekstur 330,000 795,000 -1,841 ,066

Rasamanis 255,000 720,000 -2,996 ,003

Aftertaste 300,500 765,500 -2,268 ,023


Kombinasi 7-9 (Stevia 19 brix – Stevia 23 brix) Test Statisticsa Mann-Whitney U Wilcoxon W Z Asymp. Sig. (2-tailed)

Warna 361,000 826,000 -1,349 ,177

Tekstur 441,500 906,500 -,133 ,894

Rasamanis 356,500 821,500 -1,440 ,150

Aftertaste 446,000 911,000 -,062 ,951


Lampiran 8. Konversi Diagram Jaring Fisik, Kimia dan Sensori Papaya Leather L

a

b

Hardness

Kadar air

3,49 4,70 A 4,66 4,18 4,36 4,02 4,80 B 4,45 4,31 4,04 5,00 4,83 C 4,36 4,35 3,39 4,27 4,74 D 4,50 4,35 3,17 3,87 4,84 E 4,79 4,62 4,06 5,00 5,00 5,00 3,60 4,90 F 3,37 4,75 G 4,90 4,01 4,68 3,16 4,86 H 4,73 4,18 4,23 2,79 5,00 I 4,46 4,37 3,94 Keterangan:  Nilai 5 diperoleh dari perlakuan papaya parameter

Aw

Warna

Tekstur

Rasa Manis

After Taste

4,21 4,44 4,71 4,44 4,53 4,62 4,62 5,00 4,71

3,53 3,67 3,20 3,20 3,63 3,70 3,13 3,10 2,70

3,57 3,83 4,30 2,70 2,67 3,03 2,27 2,37 2,30

3,77 3,83 3,87 2,27 2,67 3,07 2,67 2,33 2,20

3,57 3,83 4,30 2,70 2,67 3,03 2,27 2,37 2,30

leather yang terbaik untuk masing-masing

180 = 1,22 g. β-karoten

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