Perpustakaan Unika
Lampiran 1. Kurva Standar Asam Askorbat Kurva standar asam askorbat terlebih dahulu dibuat sebelum melakukan pengukuran kandungan asam askorbat pada bahan makanan. Pembuatan asam askorbat menggunakan asam askorbat standar. Dari hasil absorbansi yang diperoleh dari beberapa konsentrasi. kemudian diperoleh kurva standar dan persamaannya, yang dapat dilihat pada Gambar 2 seperti di atas. Dari persamaan yang diperoleh pada kurva standar, dapat diperoleh konsentrasi asam askorbat yang kemudian dihitung kandungan tiap 100 gram sampel.
0.6 0.5
Absorbansi
0.4
y = -0.016x + 0.6307 R2 = 0.9815
0.3 0.2 0.1 0 -0.1
0
10
20
30
40
50
Kons. Asam Askorbat (ppm )
Gambar 6. Kurva Standar Asam Askorbat
36
37 Perpustakaan Unika
Lampiran 2. Kurva Standar Total Fenol Quercetin digunakan sebagai pengganti asam galat dalam pembuatan kurva standar pengukuran kandungan total fenol dalam bahan makanan. Dari hasil absorbansi yang diperoleh, kemudian diperoleh kurva standar dan persamaannya. Dari persamaan yang diperoleh pada kurva standar, dapat diperoleh konsentrasi total fenol yang kemudian dihitung kandungan tiap 100 gram sampel. 1.2000
Absorbansi
1.0000 0.8000 0.6000 0.4000 0.2000 0.0000 0
20
40
60
Konsentrasi (ppm )
80 100 y = 0.0112x + 0.041 2 R = 0.9892
Gambar 7. Kurva Standar Total Fenol
38 Perpustakaan Unika
Lampiran 3. Hasil Uji Beda (One-Way ANOVA) Asam Askorbat, Aktivitas Antioksidan, dan Total Fenol pada Kembang Kol As_Askorbat Duncan Subset for alpha = ,05 Perlakuan 1,00
N 6
1 24,7875
2
2,00
6
28,5358
4,00
6
28,9192
3,00
6
Sig,
29,4167 1,000
,126
Means for groups in homogeneous subsets are displayed, a Uses Harmonic Mean Sample Size = 6,000, Antioksidan Duncan Subset for alpha = ,05 Perlakuan 1,00
N 6
1 35,5028
2
3
2,00
6
49,9571
4,00
6
53,5127
3,00
6
Sig,
73,2698 1,000
,454
1,000
Means for groups in homogeneous subsets are displayed, a Uses Harmonic Mean Sample Size = 6,000,
TOT_FENOL Duncan Subset for alpha = ,05 Perlakuan 4,00
N 6
1 1167,1783
2
2,00
6
1321,3767
1,00
6
1406,5950
3,00
6
Sig,
3
1809,5667
1,000 ,195 Means for groups in homogeneous subsets are displayed, a Uses Harmonic Mean Sample Size = 6,000,
1,000
39 Perpustakaan Unika
Lampiran 4. Hasil Uji Beda (One-Way ANOVA) Asam Askorbat, Aktivitas Antioksidan, dan Total Fenol pada Brokoli As_askorbat Duncan Subset for alpha = ,05 Perlakuan 1,00
N 6
1 27,3125
2
4,00
6
29,5042
3,00
6
29,7667
2,00
6
Sig,
30,2017 1,000
,187
Means for groups in homogeneous subsets are displayed, a Uses Harmonic Mean Sample Size = 6,000, Antioksidan Duncan Subset for alpha = ,05 Perlakuan 1,00
N 6
1 43,9132
2
3
2,00
6
56,7339
4,00
6
59,1386
3,00
6
Sig,
75,6490 1,000
,469
Means for groups in homogeneous subsets are displayed, a Uses Harmonic Mean Sample Size = 6,000,
TOT_FENOL Duncan Subset for alpha = ,05 Perlakuan 4,00
N 6
1 58,8800
2,00
6
65,9183
65,9183
1,00
6
67,9017
67,9017
3,00
6
Sig,
2
79,5600
,257 ,092 Means for groups in homogeneous subsets are displayed, a Uses Harmonic Mean Sample Size = 6,000,
1,000
40 Perpustakaan Unika
Lampiran 5. Hasil Uji Korelasi Antar Asam Askorbat, Aktivitas Antioksidan dan Total Fenol pada Tiap Pemasakan pada Kembang Kol Correlations
AA_KK_S
Pearson Correlation
AA_KK_S 1
AO_KK_S .087
TP_KK_S .484
.870
.331
Sig. (2-tailed) N AO_KK_S
6
6
6
Pearson Correlation
.087
1
.707
Sig. (2-tailed)
.870
N TP_KK_S
.116
6
6
6
Pearson Correlation
.484
.707
1
Sig. (2-tailed)
.331
.116
6
6
6
AA_KK_R 1
AO_KK_R .763
TP_KK_R -.662
.078
.152
N Correlations
AA_KK_R
Pearson Correlation Sig. (2-tailed) N
AO_KK_R
6
6
6
Pearson Correlation
.763
1
-.929(**)
Sig. (2-tailed)
.078
N TP_KK_R
Pearson Correlation Sig. (2-tailed)
.007
6
6
6
-.662
-.929(**)
1
.152
.007
6
6
6
AO_KK_K -.829(*)
TP_KK_K -.323
.042
.532
N
** Correlation is significant at the 0.01 level (2-tailed). Correlations
AA_KK_K
Pearson Correlation
AA_KK_K 1
Sig. (2-tailed) N AO_KK_K
Pearson Correlation Sig. (2-tailed) N
TP_KK_K
Pearson Correlation Sig. (2-tailed) N
6
6
6
-.829(*)
1
-.119
.042
.823
6
6
6
-.323
-.119
1
.532
.823
6
6
* Correlation is significant at the 0.05 level (2-tailed).
6
41 Perpustakaan Unika
Correlations
AA_KK_T
Pearson Correlation
AA_KK_T 1
Sig. (2-tailed)
.459
.913
6
6
Pearson Correlation
.379
1
.146
Sig. (2-tailed)
.459
N TP_KK_K
TP_KK_K .058
6
N AO_KK_T
AO_KK_T .379
.783
6
6
6
Pearson Correlation
.058
.146
1
Sig. (2-tailed)
.913
.783
6
6
N
6
42 Perpustakaan Unika
Lampiran 6. Hasil Uji Korelasi Antar Asam Askorbat, Aktivitas Antioksidan dan Total Fenol pada Tiap Pemasakan pada Brokoli Correlations
AA_Bro_S
AA_Bro_S 1
Pearson Correlation Sig. (2-tailed) Pearson Correlation Sig. (2-tailed)
.027
.931
6
6
-.862(*)
1
-.367
.027
N TF_Bro_S
TF_Bro_S .046
6
N AO_Bro_S
AO_Bro_S -.862(*)
.474
6
6
6
Pearson Correlation
.046
-.367
1
Sig. (2-tailed)
.931
.474
N
6 * Correlation is significant at the 0.05 level (2-tailed).
6
6
Correlations
AA_Bro_R
Pearson Correlation
AA_Bro_R 1
Sig. (2-tailed) N AO_Bro_R
Pearson Correlation Sig. (2-tailed)
TF_Bro_R -.601
.253
.207
6
6
6
-.555
1
.768
.253
N TF_Bro_R
AO_Bro_R -.555
Pearson Correlation Sig. (2-tailed)
.075
6
6
6
-.601
.768
1
.207
.075
6
6
AA_Bro_K 1
AO_Bro_K -.413
TF_Bro_K .577
.416
.230
N
6
Correlations
AA_Bro_K
Pearson Correlation Sig. (2-tailed) N
AO_Bro_K
Pearson Correlation Sig. (2-tailed) N
TF_Bro_K
6
6
6
-.413
1
-.008
.416
.987
6
6
6
Pearson Correlation
.577
-.008
1
Sig. (2-tailed)
.230
.987
6
6
N
6
43 Perpustakaan Unika
Correlations
AA_Bro_T
Pearson Correlation
AA_Bro_T 1
Sig. (2-tailed) N AO_Bro_T
Pearson Correlation Sig. (2-tailed) N
TF_Bro_T
AO_Bro_T -.647
TF_Bro_T .274
.165
.599
6
6
6
-.647
1
-.361
.165
.483
6
6
6
Pearson Correlation
.274
-.361
1
Sig. (2-tailed)
.599
.483
6
6
N
6
44 Perpustakaan Unika
Lampiran 7. Hasil Obervasi Perlakuan Pemasakan Tgl 9/10/09
16/10/09
17/10/09
28/11/09
Tempat RM Agathis, Plamongan Indah Steamboat House, DP Mall RM Kelapa Gading, Jl. Gajah Mada
RM Ratna Berkah, Gombel
Jns Pemasakan Perebusan - Cap Cay kuah
Jumlah Sayur 55 g 80 g 50 g
Jumlah Air 250 ml
Sawi putih Kembang kol Sawi sendok Kailan Penumisan - Ca aneka sayur Sawi putih Kembang kol Sawi hijau
100 g 30 g 30 g ± 50-60 g/ jenis sayur
500 ml
Perebusan - Cap cay kuah
Kembang kol Sawi putih Sawi hijau Kol Brokoli Sawi sendok
± 40 g/ jenis sayur
± 440 ml
220 g
± 180 ml
± 25 ml
Brokoli Sayuran lain (jamur, wortel,kapri)
± 130 g
± 180 ml
± 25 ml
RM Mitra Keluarga, Bukit Sari
Penumisan sawi sendok - ca sawi sendok
± 160 g
± 430 ml (untuk merebus)
±15 ml
Kol putih Kembang kol Sawi hijau
Perebusan - steamboat
Penumisan - ca sawi sendok
Penumisan - ca brokoli
11/12/09
Jns Sayur
±100 ml
Jumlah Minyak
Proses Pemasakan sayur dimasukkan dalam air mendidih (±100 oC) dan dimasak selama 4 menit 44 detik dalam keadaan terbuka
± 50 ml
hingga ± 200 g
Sayur dimasukkan ke dalam air mendidih (98 oC) dan direbus selama 2-3 menit dalam keadaan terbuka Sebelum ditumis, Kailan direbus ± 3 menit dalam ± 220 ml air mendidih. Selanjutnya, seluruh sayuran ditumis selama 53 detik (suhu setelah penumisan 88oC) Sayuran dimasukkan ke dalam air mendidih (±100 oC) dan dimasak selama 2 menit (suhu setelah perebusan 91oC) Sayuran dimasukkan ke dalam minyak panas, lalu ditumis selama ± 1,5-2 menit (suhu setelah pemasakan 83,30C) keadaan terbuka Sayuran dimasukkan ke dalam minyak panas, kemudian ditumis selama ± 1,5-2 menit (suhu setelah pemasakan 82,10C) keadaan terbuka Mula-mula sawi sendok direbus dalam air mendidih selama 30 detik; Kemudian baru ditumis selama 45 detik (suhu setelah pemasakan : 750C)
Perpustakaan Unika
Lampiran 8. Hasil Uji T antar Spesies
Independent Samples Test Levene's Test for Equality of Variances
t-test for Equality of Means 95% Confidence Interval of the Difference
F AA_S
Equal variances assumed
Sig.
1.004
.340
Equal variances not assumed AA_R
Equal variances assumed
5.182
.046
Equal variances not assumed AA_K
Equal variances assumed
.273
.612
Equal variances not assumed AA_T
Equal variances assumed
.786
.396
Equal variances not assumed AO_S
Equal variances assumed
7.598
.020
Equal variances not assumed AO_R
Equal variances assumed
6.371
.030
t
df
Sig. (2-tailed)
Mean Difference
Std. Error Difference
Lower
Upper
-3.196
10
.010
-2.52333
.78953
-4.28251
-.76416
-3.196
8.982
.011
-2.52333
.78953
-4.30991
-.73676
-3.210
10
.009
-1.66667
.51929
-2.82372
-.50962
-3.210
5.137
.023
-1.66667
.51929
-2.99089
-.34244
-1.183
10
.264
-.35000
.29584
-1.00916
.30916
-1.183
8.894
.267
-.35000
.29584
-1.02044
.32044
-3.203
10
.009
-.58667
.18313
-.99471
-.17862
-3.203
9.933
.010
-.58667
.18313
-.99509
-.17825
-2.247
10
.048
-8.41000
3.74198
-16.74765
-.07235
-2.247
8.135
.054
-8.41000
3.74198
-17.01423
.19423
-1.744
10
.112
-6.78167
3.88814
-15.44498
1.88165
46 Perpustakaan Unika
Equal variances not assumed AO_K
Equal variances assumed
.393
.545
Equal variances not assumed AO_T
Equal variances assumed
9.677
.011
Equal variances not assumed TP_S
Equal variances assumed
1.980
.190
Equal variances not assumed TP_R
Equal variances assumed
7.443
.021
Equal variances not assumed TP_K
Equal variances assumed
.065
.803
Equal variances not assumed TP_T
Equal variances assumed Equal variances not assumed
11.246
.007
-1.744
7.255
.123
-6.78167
3.88814
-15.91067
2.34734
-.817
10
.433
-2.37667
2.90952
-8.85948
4.10614
-.817
8.748
.436
-2.37667
2.90952
-8.98747
4.23414
-1.084
10
.304
-5.62833
5.19280
-17.19861
5.94194
-1.084
7.319
.313
-5.62833
5.19280
-17.79974
6.54308
-1.688
10
.122
-87.24500
51.69667
202.43235
27.94235
-1.688
5.854
.144
-87.24500
51.69667
214.50990
40.01990
-3.702
10
.004
-128.82167
34.79540
206.35065
-51.29268
-3.702
8.735
.005
-128.82167
34.79540
207.89914
-49.74419
1.553
10
.151
190.20833
122.48688
-82.70944
463.12610
1.553
9.928
.152
190.20833
122.48688
-82.97614
463.39281
-.762
10
.464
-128.17333
168.16688
502.87250
246.52584
-.762
5.062
.480
-128.17333
168.16688
558.88498
302.53831
47 Perpustakaan Unika
Lampiran 9. Foto Penelitian
Potongan sayur yang dimasak
Wajan untuk menumis
Panci pengukus
Sayuran setelah dimasak
