Lampiran 1a. Rekapitulasi data uji rating hedonik

LAMPIRAN

45

Lampiran 1a. Rekapitulasi data uji rating hedonik Panelis

Sampel*

1 1 1 2 2 2 3 3 3 4 4 4 5 5 5 6 6 6 7 7 7 8 8 8 9 9 9 10 10 10 11 11 11 12 12 12 13 13

1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2

Warna

Aroma 7 6 6 6 6 7 6 6 6 4 5 5 3 4 4 6 6 6 6 6 6 3 3 3 4 4 4 4 4 5 4 4 3 4 4 6 4 6

4 4 4 5 6 6 4 5 5 6 5 5 5 6 3 4 4 4 1 2 1 5 5 5 6 7 6 6 6 6 3 4 5 5 3 4 6 5

Skor Rasa 6 4 4 4 4 6 3 4 4 4 6 6 3 4 4 3 6 5 5 5 6 3 5 7 2 5 5 4 4 6 3 5 3 2 5 4 3 5

Tekstur Keseluruhan 5 6 4 7 6 5 6 6 3 5 6 5 4 4 4 4 3 6 6 3 4 5 3 4 5 5 6 5 5 6 6 3 6 3 6 4 4 5 5 6 6 6 4 5 6 5 6 6 6 6 6 5 6 6 6 3 6 4 6 5 3 4 5 4 5 6 6 3 6 4 6 3 6 3 6 4

46

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

Sampel* Warna

13 14 14 14 15 15 15 16 16 16 17 17 17 18 18 18 19 19 19 20 20 20 21 21 21 22 22 22 23 23 23 24 24 24 25 25 25 26

3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1

Aroma 6 7 7 7 4 4 4 7 7 7 5 5 5 5 5 5 4 4 5 6 6 6 5 5 5 5 4 6 6 6 6 6 6 6 4 4 4 3

4 5 4 3 3 5 6 6 6 6 3 4 5 4 5 3 4 4 6 5 4 5 6 6 6 6 6 6 5 5 5 5 6 4 3 4 5 6

Skor Rasa 5 6 6 7 5 7 5 6 5 4 6 5 5 3 3 5 2 2 2 5 5 6 4 5 6 3 5 3 3 6 4 4 5 4 5 3 4 3


47


Sampel* Warna

26 26 27 27 27 28 28 28 29 29 29 30 30 30 31 31 31 32 32 32 33 33 33 34 34 34 35 35 35 36 36 36 37 37 37 38 38 38

2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3

Aroma 2 2 5 5 5 6 6 6 5 6 6 6 6 7 7 7 7 7 7 7 6 6 6 6 6 6 6 5 6 6 7 7 5 4 5 6 6 6

6 6 4 4 4 5 6 6 6 6 6 5 7 6 5 6 6 5 7 7 4 3 3 2 2 2 4 5 5 5 6 3 4 4 4 1 2 1

Skor Rasa 3 3 2 6 6 5 5 6 6 6 5 4 5 4 3 5 4 4 4 4 3 3 3 5 5 6 6 7 6 6 5 5 4 4 4 3 3 3


48


Sampel* Warna

39 39 39 40 40 40 41 41 41 42 42 42 43 43 43 44 44 44 45 45 45 46 46 46 47 47 47 48 48 48 49 49 49 50 50 50 51 51

1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2

Aroma 7 7 6 6 5 5 4 4 4 5 5 5 5 5 5 6 5 5 7 6 6 6 6 7 6 6 5 4 5 5 4 7 3 6 7 6 6 7

5 5 5 6 7 6 6 6 6 3 4 5 5 3 4 6 5 4 5 4 3 3 5 6 6 6 6 3 4 5 4 5 3 4 4 6 5 4

Skor Rasa 5 6 6 4 7 6 7 7 7 6 6 6 5 4 4 4 5 5 6 6 6 4 5 3 2 4 4 2 5 5 3 4 4 4 5 5 3 5


49


Sampel* Warna

51 52 52 52 53 53 53 54 54 54 55 55 55 56 56 56 57 57 57 58 58 58 59 59 59 60 60 60 61 61 61 62 62 62 63 63 63 64

3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1

Aroma 6 5 5 5 5 4 5 6 6 6 6 6 5 4 4 4 3 2 2 5 5 5 6 6 6 5 6 5 7 6 6 6 6 7 6 6 5 4

5 6 6 6 6 6 6 5 5 5 6 7 5 5 5 5 6 7 7 4 4 4 5 4 4 3 4 4 6 6 6 3 4 5 4 5 3 4

Skor Rasa 7 2 5 5 4 4 6 3 5 3 2 5 4 3 5 5 7 6 5 4 4 4 3 3 3 4 7 6 6 7 7 5 6 7 5 6 6 5


50


Sampel* Warna

64 64 65 65 65 66 66 66 67 67 67 68 68 68 69 69 69 70 70 70

2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3

Aroma 5 5 3 4 4 6 6 6 7 6 5 6 6 7 6 6 6 7 5 5

4 6 5 4 5 6 6 6 6 6 6 5 5 5 5 6 4 3 4 5

Skor Rasa 7 6 5 5 5 4 5 4 3 5 4 4 4 4 3 3 3 5 5 6

Tekstur Keseluruhan 5 5 5 3 6 5 5 7 4 4 4 3 4 7 4 5 5 3 5 6 6 6 6 4 6 6 6 6 5 4 6 6 6 6 4 5 7 7 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 Model Panelis Sample

Type III Sum of Squares

df

Mean Square

F

Sig.

4392.324(a)

72

61.004

31.334

.000

235.624

69

3.415

1.754

.003

16.605

.000

64.657

2

32.329

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

51

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

Duncan

Subset

N

Sample

1 Yoghurt with angkak extract concentration 7,5%

70

Yoghurt with angkak extract concentration 5,0%

2 3.71

70


3

4.46

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 Model


df

Mean Square

F

Sig.

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

175.533

138

1.272

Error 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 Model


df

Mean Square

F

Sig.

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

211.362

138

1.532

Error Total

3235.000 210 a R Squared = .935 (Adjusted R Squared = .901) Sampel berbeda nyata pada taraf signifikansi 5%, maka dilakukan uji Duncan

52

Lampiran 1d. Pengolahan data uji rating hedonik (rasa) (lanjutan) Skor a,b

Duncan

N

Sampel

Subset 1


70

Yoghurt with angkak extract concentration 5,0% Yoghurt with angkak extract concentration 2,5%

2 3.01

70

3.74

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 Model Panelis Sample Error


df

Mean Square

F

Sig.

4315.857(a)

72

59.942

27.109

.000

326.214

69

4.728

2.138

.000

2.857

2

1.429

.646

.526

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 Model


df

Mean Square

F

Sig.

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

172.371

138

1.249

Error Total

3259.000 210 a R Squared = .947 (Adjusted R Squared = .920) Sampel berbeda nyata pada taraf signifikansi 5%, maka dilakukan uji Duncan

53

Lampiran 1f. Pengolahan data uji rating hedonik (keseluruhan) (lanjutan) Skor a,b

Duncan

Subset

N

Sample

1 Yoghurt with angkak extract concentration 7,5%

70

Yoghurt with angkak extract concentration 5,0% Yoghurt with angkak extract concentration 2,5%

2 3.31

70

3.83

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 1.77


1.84


2.39

N

70

Chi-Square

15.800

df

2

Asymp. Sig.

.000

a Friedman Test

Lampiran 2a. Rekapitulasi data uji rating hedonik Panelis 1 1 1 2 2 2 3 3 3 4

Sampel* 1 2 3 1 2 3 1 2 3 1

Warna 5 4 5 6 7 6 5 6 4 5

Aroma 2 6 2 3 5 3 3 3 3 3

Skor Rasa 6 4 1 2 1 1 5 4 3 1

Tekstur 4 5 2 2 2 4 4 6 6 2

Keseluruhan 3 5 2 2 1 1 4 5 2 5

54

Lampiran 2a. Rekapitulasi data uji rating hedonik (lanjutan) Panelis 4 4 5 5 5 6 6 6 7 7 7 8 8 8 9 9 9 10 10 10 11 11 11 12 12 12 13 13 13 14 14 14 15 15 15 16 16 16 17 17 17 18 18 18 19 19 19

Sampel* 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3

Warna 3 3 6 6 6 5 6 5 6 7 6 7 3 3 3 6 6 3 6 3 6 4 7 6 5 7 4 6 2 2 4 2 4 6 2 6 3 3 4 2 6 5 6 3 4 6 5

Aroma 4 3 6 6 5 2 6 6 4 6 5 5 1 2 5 6 6 7 7 7 4 2 2 4 5 6 3 4 2 4 4 4 4 6 3 5 5 5 3 3 2 2 1 2 4 5 5

Skor Rasa 1 1 5 6 6 5 5 3 3 5 6 4 5 4 3 2 1 4 2 2 2 2 2 4 3 4 5 3 5 6 7 5 6 5 3 7 6 5 5 4 3 3 4 5 2 3 1

Tekstur 4 4 2 4 5 2 6 6 3 6 5 4 3 5 2 6 3 6 2 3 5 5 6 2 5 3 2 6 6 5 6 6 3 6 6 3 5 7 3 4 4 2 5 5 3 6 3

Keseluruhan 5 5 2 5 6 4 6 4 5 3 1 4 6 6 3 4 2 2 6 2 4 5 1 3 5 5 5 4 2 5 3 2 2 3 2 4 5 3 6 4 5 2 1 3 3 3 3

55


Sampel* 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2

Warna 6 6 7 6 6 4 7 6 2 3 6 4 4 5 3 6 5 5 6 6 5 5 4 3 6 3 5 5 3 3 6 5 7 6 2 2 5 6 3 6 5 5 5 2 1 6 6

Aroma 5 5 3 1 1 1 5 2 2 4 6 2 6 5 4 3 2 2 4 2 1 3 4 4 4 4 5 3 4 2 5 6 4 3 4 3 2 5 2 3 4 3 3 4 3 3 3

Skor Rasa 5 4 4 6 2 2 2 2 1 3 5 6 3 6 4 4 7 6 4 3 3 6 4 2 4 2 3 2 7 6 3 4 1 5 4 2 3 2 3 2 1 2 4 2 1 3 5

Tekstur 6 3 3 6 2 4 4 3 2 5 3 2 6 5 2 5 6 7 2 4 3 2 4 6 2 2 4 7 4 2 1 3 3 5 4 2 1 2 2 2 3 5 4 6 2 3 6

Keseluruhan 4 4 3 2 2 1 4 6 6 4 3 4 5 4 2 3 3 3 6 5 4 3 5 4 4 6 5 2 2 1 6 3 6 4 4 4 2 5 1 3 4 4 5 4 2 3 4

56


Sampel* 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1

Warna 6 6 5 1 5 5 3 4 5 7 5 2 2 5 2 2 5 4 3 2 2 2 5 5 2 5 6 6 5 3 4 5 2 2 1 6 7 4 4 3 4 4 5 6 6 6 6

Aroma 5 5 6 3 7 6 6 5 5 6 3 4 3 1 3 2 6 2 2 2 2 2 2 2 1 3 4 3 6 6 6 7 7 7 2 3 3 3 4 4 2 2 2 5 5 5 3

Skor Rasa 3 2 3 1 5 3 2 5 3 2 3 5 6 4 5 2 3 5 2 4 5 5 3 2 1 3 6 5 5 2 6 6 5 3 4 4 3 2 1 1 5 5 2 6 6 6 6

Tekstur 6 1 6 3 7 6 5 7 6 2 3 3 5 6 6 2 6 2 2 2 6 2 6 2 3 4 6 5 6 6 6 6 5 6 3 3 3 3 3 4 2 1 1 6 2 2 5

Keseluruhan 5 3 5 5 4 6 6 5 4 3 3 4 3 3 3 3 4 2 2 2 2 2 3 5 3 5 4 3 5 6 5 4 6 6 2 2 2 4 5 5 2 1 1 6 4 3 4

57


Sampel* 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3

Warna 3 3 5 4 2 7 3 2 7 3 1 6 6 6 6 5 1 5 5 3 7 4 1 5 2 2 7 4 2 5 4 3 2 2 2 5 5 2 5 6 6 4 3 4 2 2 2

Aroma 1 3 6 6 5 2 3 6 4 6 5 5 2 6 5 3 6 7 4 6 6 3 5 5 6 6 4 6 3 5 5 7 3 3 7 2 1 2 4 5 5 5 5 3 5 6 5

Skor Rasa 3 1 2 1 1 5 4 3 1 1 1 5 6 6 4 5 2 3 5 2 4 5 5 5 4 4 6 2 2 2 2 1 3 5 6 3 6 4 3 4 4 5 3 2 6 2 1

Tekstur 5 2 6 6 6 7 5 6 7 7 7 6 6 6 5 4 6 2 2 2 6 6 7 5 4 5 6 4 3 7 6 7 6 5 6 4 5 6 7 4 3 7 6 6 6 3 3

Keseluruhan 3 3 5 6 4 6 4 3 6 4 4 5 3 2 3 3 3 4 4 4 5 4 3 6 4 3 6 4 5 5 5 5 3 4 5 3 2 2 4 4 5 3 3 4 5 2 3

58

Lampiran 2a. Rekapitulasi data uji rating hedonik (lanjutan) Panelis 67 67 67 68 68 68 69 69 69 70 70 70

Sampel* 1 2 3 1 2 3 1 2 3 1 2 3

Warna 7 4 3 5 5 2 6 5 5 6 4 4

Skor Rasa 2 2 1 3 3 2 3 4 2 6 3 4

Aroma 6 5 7 6 6 5 6 6 7 5 6 7

Tekstur 7 5 5 6 6 6 7 7 6 5 4 2

Keseluruhan 4 1 2 5 4 2 4 1 2 4 1 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 Model Panelis Sample Error


df

Mean Square

F

Sig.

6263,029(a)

72

86,987

286,007

,000

236,214

69

3,423

11,256

,000

,029

2

,014

,047

,954

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 Model


df

Mean Square

F

Sig.

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

77,724

138

,563

Error Total

5168,000 210 a R Squared = ,985 (Adjusted R Squared = ,977) Sampel tidak berbeda nyata pada taraf signifikansi 5%

59

Lampiran 2d. Pengolahan data uji rating hedonik (rasa) ANOVA Tests of Between-Subjects Effects Dependent Variable: Score Source Model Panelis Sample Error


df

Mean Square

F

Sig.

4719,543(a)

72

65,549

85,777

,000

213,757

69

3,098

4,054

,000

34,543

2

17,271

22,601

,000

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 N

Sample

Subset 1

Yoghurt with fresh fruit concentration 10% Yoghurt with fresh fruit concentration 30% Yoghurt with fresh fruit concentration 20%

70

2 4,04

70

4,86

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 Model Panelis Sampel Error


df

Mean Square

F

Sig.

5405,333(a)

72

75,074

155,403

,000

248,190

69

3,597

7,446

,000

6,667

2

3,333

6,900

,001

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

60

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

Subset

N 1

Yoghurt with fresh fruit concentration 10%

70

Yoghurt with fresh fruit concentration 30% Yoghurt with fresh fruit concentration 20%

2 4,71

70

5,00

70

5,14

Sig.

1,000

,226


Lampiran 2f. Pengolahan data uji rating hedonik (keseluruhan) Tests of Between-Subjects Effects Dependent Variable: Score Source Model


df

Mean Square

5523,133(a)

72

76,710

Panelis

136,648

69

Sample

15,800

2

Error

86,867

138

,629

F

Sig.

121,865

,000

1,980

3,146

,000

7,900

12,550

,000

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

Subset

N 1

Yoghurt with fresh fruit concentration 10% Yoghurt with fresh fruit concentration 30% Yoghurt with fresh fruit concentration 20%

70

2 4,67

70

5,21

70

5,29

Sig.

1,000

,595


61

Lampiran 2g. Pengolahan data uji rangking hedonik (keseluruhan) Ranks Mean Rank Yoghurt with fresh fruit concentration 30%

1.94


1.71


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)

Low fat fruity yogurt 1a

2.500

Low fat fruity yogurt 1b

2.500


2.500


2.500

Rataan (m.Pas)

2.500

Lampiran 4. Rekapitulasi data pengukuran pH Sampel

pH


4.07


4.07


4.06


4.07

Rataan

4.07

Lampiran 5. Rekapitulasi data pengukuran TAT Sampel

Bobot cuplikan (ml)

Low fat fruity yogurt 1a Low fat fruity yogurt 1b Low fat fruity yogurt 2a Low fat fruity yogurt 2b

10

Volume NaOH (ml) 1.4 1.4 1.4 1.4

N NaOH

Faktor Pengenceran (FP)

TAT (%)

Rataan (%)

1.26 0.0997

10

1.26 1.26

1.26

1.26

62

Lampiran 6. Rekapitulasi data pengukuran TPT TPT (oBrix)

Sampel Low fat fruity yogurt 1a

14.9


14.9


14.9


14.8

Rataan

14.9

Lampiran 7a. Rekapitulasi data analisis kadar air Sampel


Massa sampel (g) 22.9471 22.9012 20.8747 20.8364

Massa cawan (g) 5.1147 5.1094 5.3471 5.2976

Massa sampel setelah dikeringkan (g) 8.3232 8.3176 8.4396 8.3912

Kadar Air (%bb) 86.0178 85.9911 85.1854 85.1529

Rataan (%bb)

Kadar Air (%bk)

85.59

593.96

Rataan (%bb)

Kadar Abu (%bk)

0.73

5.07

Rataan (%bb)

Kadar Lemak (%bk)

0.11

0.76

Rataan (%bb)

Kadar Protein (%bk)

3.12

21.65

Lampiran 7b. Rekapitulasi data analisis kadar abu Sampel


Massa sampel (g) 11.0261 11.0012 11.3928 11.3435

Massa cawan (g) 21.2137 21.0891 20.5041 20.2387

Massa sampel + cawan setelah dikeringkan (g) 21.2958 21.1701 20.5863 20.3195

Kadar Abu (%bb) 0.7446 0.7363 0.7215 0.7123

Lampiran 7c. Rekapitulasi data analisis kadar lemak Sampel


Massa sampel (g) 5.2069 5.1169 4.6545 4.6437

Massa labu lemak (g) 97.2473 97.2425 115.8775 114.6254

Massa sampel + labu setelah dikeringkan (g) 97.2538 97.8565 115.8821 114.6307

Kadar Lemak (%bb) 0.1248 0.1200 0.0988 0.1141

Lampiran 7d. Rekapitulasi data analisis kadar protein Sampel


Massa sampel (g) 0.3462 0.3425 0.4840 0.4827

Volume HCl (ml) 4.9 4.8 6.8 6.7

Kadar N (%) 0.4921 0.4876 0.4885 0.4876

Kadar Protein (%bb) 3.1397 3.1107 3.1166 3.1106

63

Lampiran 7e.Perhitungan kadar karbohidrat by difference Kadar air %bb 85.59

Kadar abu

%bk -

%bb 0.73

Kadar protein

%bk 5.07

%bb 3.12

%bk 21.65

Kadar lemak %bb %bk 0.11 0.76

Kadar Karbohidrat %bb %bk 10.45 72.52

Total %bb 100

%bk 100

Lampiran 8. Rekapitulasi data kurva standar asam askorbat Konsentrasi asam askorbat (mg)

A standar

Rata-rata

A blanko A standar

0.892

0.8925

0.0015

0.844

0.847

0.8455

0.0486

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

0,3

0,4

A blanko

0.00 0.05 0.894

0.10

U1

U2

0.893

A blanko - A standar

0,6 0,5 0,4 0,3

y = 1,0572x - 0,0016 R² = 0,9999

0,2 0,1 0 -0,1 0

0,1

0,2

0,5

0,6

Konsentrasi asam askorbat (mg)

Lampiran 9a. Rekapitulasi data analisis aktivitas antioksidan ekstrak angkak Sampel

A blanko

Ekstrak Angkak 1a Ekstrak Angkak 1b Ekstrak Angkak 2a

0.894

Ekstrak Angkak 2b

A sampel 0.765

A blanko A sampel 0.129

AEAC (mgAEq/ml) 0.1235

AEAC (mgAEq/100ml) 12.3534

0.767

0.127

0.1216

12.1642

0.786

0.108

0.1037

10.3670

0.774

0.120

0.1150

11.5021

Rata-rata (mgAEq/100ml)

11.60

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

A blanko


0.894

A sampel 0.651

A blanko A sampel 0.243

AEAC (mgAEq/ml) 0.2314

AEAC (mgAEq/100ml) 23.1366

0.651

0.243

0.2314

23.1366

0.651

0.243

0.2314

23.1366

0.656

0.238

0.2266

22.6636

Rata-rata (mgAEq/100ml)

23.02

64

Lampiran 10. Kandungan total mikroba (TPC) pada low fat fruity yogurt Pengenceran 10-5 10-6 10-7 CFU/ml

Jumlah mikroba (CFU/ml) Low fat fruity yogurt 1 Low fat fruity yogurt 2 I II I II TBUD TBUD TBUD TBUD TBUD TBUD TBUD TBUD 86 79 97 81 8 8.6 x 10

Lampiran 11. Hasil pengujian APM low fat fruity yogurt Pengenceran 10-1 10-2 10-3 10-4 APM/ml

I ---------

Koliform (APM/ml) Low fat fruity yogurt II III Kombinasi ----0 ----0 ----0 ----0 < 3.0

Lampiran 12. Kandungan total BAL low fat fruity yogurt Pengenceran 10-6 10-7 10-8 CFU/ml

Total BAL (CFU/ml) Low fat fruity yogurt 1 Low fat fruity yogurt 2 I II I II TBUD TBUD TBUD TBUD TBUD TBUD TBUD TBUD 41 42 50 46 9 4.5 x 10

Lampiran 13. Kandungan total kapang dan khamir low fat fruity yogurt Pengenceran 10-1 10-2 10-3 CFU/ml

Total Kapang dan Khamir (CFU/ml) Low fat fruity yogurt 1 Low fat fruity yogurt 2 I II I II 0 0 0 0 0 0 0 0 0 0 0 0 2 < 1.0 x 10

65

Lampiran 1a. Rekapitulasi data uji rating hedonik

Recommend Documents