Lampiran 2. Metode Analisa Kimiawi 2.1 Uji Kadar Air 35 3 gram dalam cawan porselin yang Sampel yang telah dihaluskan ditimbang sebanyak telah diketahui berat konstannya. Lalu sampel dikeringkan dalam oven pada suhu 1001050C selama 3-5 jam kemudian didinginkan dalam desikator dan ditimbang sampai beratnya konstan (Sudarmadji et al., 1989). Perhitungan : Kadar air =
Berat air
x 100%
Berat sampel 2.2 Analisa Protein (Metoda Kjeldahl) Sampel ditimbang sebanyak 0,25 gram dan dimasukkan ke dalam labu Kjeldahl dengan ditambahkan 7,5 gram K2SO4; 0,35 gram HgO dan 15 ml H2SO4 pekat. Campuran adonan tersebut kemudian dipanaskan dalam ruang asam sampai larutan jernih. Setelah larutan jernih, larutan tersebut kemudian didinginkan dan dipindahkan ke labu destilasi, sambil dibilas dengan 100 ml aquadest dingin. Dan ditambahkan 0,2- 0,25 gram Zn; 15 ml Na2S2O3 4% dan 50 ml NaOH 50% dingin. Setelah itu, sebanyak 50 ml HCl 0,1N dimasukkan ke dalam erlenmeyer 100 ml dan dilakukan destilasi sampai tertampung 75 ml. Kedalam larutan ditambahkan indikator metil red dan dilakukan titrasi dengan NaOH 0,1N sampai berwarna kuning. Kemudian dihitung % protein dan dimasukkan dalam tabel pengamatan (Sudarmadji et al., 1989). Perhitungan : %N
=
ml NaOH ( blanko – sampel ) x N. NaOH x 14,008 x 100% W sampel ( g ) x 1000
% Protein = % N x Faktor konversi Keterangan : W sampel : berat sampel N NaOH : 0,1 Faktor konversi tepung terigu : 5,7 Faktor konversi koro benguk : 6,25
2.3 Uji Kadar Lemak (Metode Soxhlet) 2 gr sampel ditimbang lalu dibungkus dengan kertas saring yang telah diketahui beratnya. Kemudian sampel dimasukkan dalam labu soxhlet, ditambah dengan pelarut eter sampai 1/3 bagian labu lalu diekstraksi selama 4 jam. Sampel lalu dikeringkan dalam oven kemudian ditimbang (Sudarmadji et al., 1989). Perhitungan : Kadar lemak =
Berat lemak
x 100%
Berat sampel 2.4 Uji Kadar Serat Kasar Sampel yang telah diekstrak lemaknya dimasukkan dalam erlenmeyer dan ditambahkan anti buih dan batu didih. kemudian ditambahkan H2SO4 0,25 N sebanyak 200 ml dan dididihkan 30 menit. Residu yang terbentuk disaring dan dicuci dengan 200 ml akuades panas. Residu yang terbentuk dimasukkan dalam erlenmeyer dengan ditambahkan NaOH 0,25 N sebanyak 200 ml dan dididihkan kembali 30 menit. Residu disaring kembali dengan kertas saring yang telah diketahui beratnya. Lalu residu dicuci dengan 100 ml aquades panas dan 15 ml alkohol 95%. Kertas saring dikeringkan dan ditimbang sampai berat konstan (Sudarmadji et al., 1989). Perhitungan : Berat residu = berat serat kasar Kadar serat kasar = Berat serat kasar
x 100%
Berat sampel 2.5 Uji Kadar Abu Sampel yang telah dihaluskan ditimbang sebanyak 2 gr dalam cawan porselin yang telah diketahui berat konstannya. Sampel tadi diabukan dalam tanur pada suhu 5500C selama 3-5 jam, kemudian didinginkan dalam oven dan dimasukkan dalam desikator lalu ditimbang sampai beratnya konstan (Sudarmadji et al., 1989).
Perhitungan : Berat residu = berat abu Kadar abu =
Berat abu
x 100%
Berat sampel 2.6 Uji Kadar Karbohidrat Dengan menggunakan metode by diffrerence, yaitu dengan mengurangkan 100% bahan dengan kadar air, kadar abu, kadar lemak, dan kadar protein bahan yang telah diketahui sebelumnya (Nielsen, 1998). Perhitungan : Carbohydrate by difference = 100% - (%air + %abu + %lemak + %protein)
Lampiran 3. Analisa Data Pengembangan Puff Pastry Descriptives PENGEMB
N
kontrol 5% 10% 15% Total
15 15 15 15 60
Mean Std. Deviation Std. Error 686.5000 91.2197 23.5528 455.7500 51.1449 13.2056 321.1667 51.1769 13.2138 253.6667 23.1333 5.9730 429.2708 176.5078 22.7871
95% Confidence Interval for Mean Lower Bound Upper Bound Minimum Maximum 635.9842 737.0158 538.75 857.50 427.4269 484.0731 362.50 525.00 292.8258 349.5075 233.75 392.50 240.8559 266.4775 212.50 291.25 383.6740 474.8676 212.50 857.50
Test of Homogeneity of Variances PENGEMB Levene Statistic 5.000
df1
df2 3
Sig. .004
56
ANOVA PENGEMB
Between Groups Within Groups Total
Sum of Squares 1640870 197274.8 1838145
df 3 56 59
Mean Square 546956.623 3522.764
F 155.263
PENGEMB Duncan
a
PERLKN 15% 10% 5% kontrol Sig.
N 15 15 15 15
1 253.6667
Subset for alpha = .05 2 3
4
321.1667 455.7500 1.000
1.000
1.000
Means for groups in homogeneous subsets are displayed. a. Uses Harmonic Mean Sample Size = 15.000.
686.5000 1.000
Sig. .000
Lampiran 4. Analisa Data Hardness Puff Pastry Descriptives HARDNESS
N
kontrol 5% 10% 15% Total
Mean Std. Deviation Std. Error .2940 9.800E-02 2.530E-02 1.1107 .1877 4.845E-02 1.5092 .1918 4.951E-02 2.0253 .4651 .1201 1.2348 .6911 8.922E-02
15 15 15 15 60
95% Confidence Interval for Mean Lower Bound Upper Bound Minimum Maximum .2397 .3483 .20 .49 1.0067 1.2146 .69 1.37 1.4030 1.6154 1.27 1.86 1.7678 2.2829 1.47 2.94 1.0563 1.4133 .20 2.94
Test of Homogeneity of Variances HARDNESS Levene Statistic 13.596
df1
3
df2
Sig. .000
56
ANOVA HARDNESS
Between Groups Within Groups Total
Sum of Squares 24.011 4.171 28.182
df 3 56 59
Mean Square 8.004 7.448E-02
F 107.467
HARDNESS Duncan
a
PERLKN kontrol 5% 10% 15% Sig.
N 15 15 15 15
1 .2940
Subset for alpha = .05 2 3
4
1.1107 1.5092 1.000
1.000
1.000
Means for groups in homogeneous subsets are displayed. a. Uses Harmonic Mean Sample Size = 15.000.
2.0253 1.000
Sig. .000
Lampiran 5. Analisa Data Kadar Air Puff Pastry Descriptives AIR
N
kontrol 5% 10% 15% Total
Mean 10,3205 9,9969 9,7101 8,1213 9,5372
9 9 9 9 36
95% Confidence Interval for Mean Std. Deviation Std. Error Lower Bound Upper Bound Minimum Maximum ,24187 ,08062 10,1346 10,5065 10,13 10,92 ,27850 ,09283 9,7829 10,2110 9,71 10,66 ,12443 ,04148 9,6145 9,8058 9,50 9,84 ,18766 ,06255 7,9771 8,2656 7,87 8,44 ,88205 ,14701 9,2388 9,8357 7,87 10,92
Test of Homogeneity of Variances AIR Levene Statistic ,501
df1
df2 3
Sig. ,684
32
ANOVA AIR Sum of Squares 25,737 1,494 27,231
Between Groups Within Groups Total
df 3 32 35
Mean Square 8,579 ,047
F 183,742
AIR Duncan
a
PERLAKN 15% 10% 5% kontrol Sig.
N 9 9 9 9
1 8,1213
Subset for alpha = .05 2 3
4
9,7101 9,9969 1,000
1,000
1,000
Means for groups in homogeneous subsets are displayed. a. Uses Harmonic Mean Sample Size = 9,000.
10,3205 1,000
Sig. ,000
Lampiran 6. Analisa Data Kandungan Protein Puff Pastry Descriptives PROTEIN
N
kontrol 5% 10% 15% Total
Mean 9,3405 11,5542 13,6032 16,5547 12,7632
9 9 9 9 36
95% Confidence Interval for Mean Std. Deviation Std. Error Lower Bound Upper Bound Minimum Maximum ,20025 ,06675 9,1865 9,4944 8,87 9,47 ,35453 ,11818 11,2817 11,8267 11,13 12,17 ,38338 ,12779 13,3085 13,8979 12,95 14,26 ,26237 ,08746 16,3531 16,7564 16,22 16,91 2,71175 ,45196 11,8456 13,6807 8,87 16,91
Test of Homogeneity of Variances PROTEIN Levene Statistic 1,360
df1
df2 3
Sig. ,272
32
ANOVA PROTEIN Sum of Squares 254,323 3,053 257,376
Between Groups Within Groups Total
df 3 32 35
Mean Square 84,774 ,095
F 888,594
PROTEIN Duncan
a
PERLAKN kontrol 5% 10% 15% Sig.
N 9 9 9 9
1 9,3405
Subset for alpha = .05 2 3
4
11,5542 13,6032 1,000
1,000
1,000
Means for groups in homogeneous subsets are displayed. a. Uses Harmonic Mean Sample Size = 9,000.
16,5547 1,000
Sig. ,000
Lampiran 7. Analisa Data Kandungan Lemak Puff Pastry Descriptives LEMAK
N
kontrol 5% 10% 15% Total
Mean 30,1388 28,0520 26,1921 24,9875 27,3426
9 9 9 9 36
95% Confidence Interval for Mean Std. DeviationStd. ErrorLower BoundUpper Bound Minimum Maximum ,81540 ,27180 29,5120 30,7655 29,03 31,40 1,45983 ,48661 26,9299 29,1741 26,06 30,45 ,44145 ,14715 25,8528 26,5315 25,34 26,86 ,28321 ,09440 24,7698 25,2052 24,68 25,45 2,14673 ,35779 26,6162 28,0689 24,68 31,40
Test of Homogeneity of Variances LEMAK Levene Statistic 8,448
df1
3
df2
Sig. ,000
32
ANOVA LEMAK Sum of Squares 136,727 24,569 161,296
Between Groups Within Groups Total
df 3 32 35
Mean Square 45,576 ,768
F 59,362
LEMAK Duncan
a
PERLAKN 15% 10% 5% kontrol Sig.
N 9 9 9 9
1 24,9875
Subset for alpha = .05 2 3
4
26,1921 28,0520 1,000
1,000
1,000
Means for groups in homogeneous subsets are displayed. a. Uses Harmonic Mean Sample Size = 9,000.
30,1388 1,000
Sig. ,000
Lampiran 8. Analisa Data Kandungan Serat KasarPuff Pastry Descriptives SERAT
N
kontrol 5% 10% 15% Total
Mean Std. Deviation Std. Error ,5306 ,05755 ,01918 1,8021 ,14246 ,04749 2,4458 ,10113 ,03371 2,7833 ,20494 ,06831 1,8905 ,88270 ,14712
9 9 9 9 36
95% Confidence Interval for Mean Lower Bound Upper Bound Minimum Maximum ,4864 ,5748 ,44 ,61 1,6926 1,9116 1,63 2,03 2,3681 2,5236 2,32 2,63 2,6258 2,9408 2,51 3,11 1,5918 2,1891 ,44 3,11
Test of Homogeneity of Variances SERAT Levene Statistic 5,570
df1
df2 3
Sig. ,003
32
ANOVA SERAT Sum of Squares 26,664 ,607 27,270
Between Groups Within Groups Total
df 3 32 35
Mean Square 8,888 ,019
F 468,810
SERAT Duncan
a
PERLAKN kontrol 5% 10% 15% Sig.
N 9 9 9 9
1 ,5306
Subset for alpha = .05 2 3
4
1,8021 2,4458 1,000
1,000
1,000
Means for groups in homogeneous subsets are displayed. a. Uses Harmonic Mean Sample Size = 9,000.
2,7833 1,000
Sig. ,000
Lampiran 9. Analisa Kadar Abu Puff Pastry Descriptives ABU
N kontrol 5% 10% 15% Total
Mean Std. Deviation Std. Error 1,0328 ,18568 ,06189 2,5847 ,14996 ,04999 3,0708 ,11863 ,03954 3,2419 ,12124 ,04041 2,4826 ,89442 ,14907
9 9 9 9 36
95% Confidence Interval for Mean Lower Bound Upper Bound Minimum Maximum ,8901 1,1756 ,85 1,34 2,4695 2,7000 2,36 2,85 2,9797 3,1620 2,93 3,25 3,1487 3,3351 3,04 3,37 2,1800 2,7852 ,85 3,37
Test of Homogeneity of Variances ABU Levene Statistic ,876
df1
df2 3
Sig. ,464
32
ANOVA ABU Sum of Squares 27,314 ,686 28,000
Between Groups Within Groups Total
df 3 32 35
Mean Square 9,105 ,021
F 424,769
ABU Duncan
a
PERLAKN kontrol 5% 10% 15% Sig.
N 9 9 9 9
1 1,0328
Subset for alpha = .05 2 3
4
2,5847 3,0708 1,000
1,000
1,000
Means for groups in homogeneous subsets are displayed. a. Uses Harmonic Mean Sample Size = 9,000.
3,2419 1,000
Sig. ,000
Lampiran 10. Analisa Data Kandungan Karbohidrat Puff Pastry
Descriptives KARBOHDT
N
kontrol 5% 10% 15% Total
Mean 49,1674 47,8121 47,4237 47,0945 47,8744
9 9 9 9 36
95% Confidence Interval for Mean Std. Deviation Std. Error Lower Bound Upper Bound Minimum Maximum ,71152 ,23717 48,6205 49,7143 48,24 50,27 1,35101 ,45034 46,7736 48,8506 45,68 49,80 ,69799 ,23266 46,8872 47,9602 46,26 48,72 ,35182 ,11727 46,8241 47,3650 46,48 47,54 1,14546 ,19091 47,4869 48,2620 45,68 50,27
Test of Homogeneity of Variances KARBOHDT Levene Statistic 3,639
df1
3
df2
Sig. ,023
32
ANOVA KARBOHDT Sum of Squares 22,383 23,540 45,923
Between Groups Within Groups Total
df 3 32 35
Mean Square 7,461 ,736
KARBOHDT a
Duncan
PERLAKN 15% 10% 5% kontrol Sig.
N 9 9 9 9
Subset for alpha = .05 1 2 47,0945 47,4237 47,8121 49,1674 ,102 1,000
Means for groups in homogeneous subsets are displayed. a. Uses Harmonic Mean Sample Size = 9,000.
F 10,143
Sig. ,000
Lampiran 11. Analisa Data Uji Sensoris Warna Puff Pastry
Case Processing Summary
PERLKN * WARNA
Cases Missing N Percent 0 .0%
Valid N Percent 120 100.0%
N
Total Percent 120 100.0%
PERLKN * WARNA Crosstabulation WARNA
PERLKN 0% 5% 10% 15% Total
tidak suka sekali tidak suka Count 1 3 % of Total .8% 2.5% Count 4 % of Total 3.3% Count 4 12 % of Total 3.3% 10.0% Count 4 19 % of Total 3.3% 15.8% Count 9 38 % of Total 7.5% 31.7%
suka suka sekali 10 8 8.3% 6.7% 11 12 9.2% 10.0% 9 2 7.5% 1.7% 6 1 5.0% .8% 36 23 30.0% 19.2%
Chi-Square Tests
Pearson Chi-Square Likelihood Ratio Linear-by-Linear Association N of Valid Cases
Value 48.484a 53.946 33.647
df
12 12
Asymp. Sig. (2-sided) .000 .000
1
.000
120
a. 8 cells (40.0%) have expected count less than 5. The minimum expected count is 2.25.
sangat suka sekali 8 6.7% 3 2.5% 3 2.5%
14 11.7%
Total 30 25.0% 30 25.0% 30 25.0% 30 25.0% 120 100.0%
Lampiran 12. Analisa Data Uji Sensoris Aroma Puff Pastry
Case Processing Summary
PERLKN * AROMA
Cases Missing N Percent 0 .0%
Valid N Percent 120 100.0%
N
Total Percent 120 100.0%
PERLKN * AROMA Crosstabulation AROMA
PERLKN 0% 5% 10% 15% Total
Count % of Total Count % of Total Count % of Total Count % of Total Count % of Total
tidak suka sekali tidak suka 7 5.8% 4 3.3% 8 6.7% 1 13 .8% 10.8% 1 32 .8% 26.7%
suka 9 7.5% 17 14.2% 18 15.0% 12 10.0% 56 46.7%
Chi-Square Tests
Pearson Chi-Square Likelihood Ratio Linear-by-Linear Association N of Valid Cases
Value 24.955a 28.143 14.835
12 12
Asymp. Sig. (2-sided) .015 .005
1
.000
df
120
a. 8 cells (40.0%) have expected count less than 5. The minimum expected count is .25.
suka sekali 8 6.7% 5 4.2% 4 3.3% 4 3.3% 21 17.5%
sangat suka sekali 6 5.0% 4 3.3%
10 8.3%
Total 30 25.0% 30 25.0% 30 25.0% 30 25.0% 120 100.0%
Lampiran 13. Analisa Data Uji Sensoris Tekstur Puff Pastry
Case Processing Summary Cases Missing N Percent 0 .0%
Valid N
PERLKN * TEKSTUR
Percent 100.0%
120
Total N
120
Percent 100.0%
PERLKN * TEKSTUR Crosstabulation TEKSTUR
PERLKN
0% 5% 10% 15%
Total
Count % of Total Count % of Total Count % of Total Count % of Total Count % of Total
tidak suka sekali 1 .8%
1 .8% 5 4.2% 7 5.8%
tidak suka 4 3.3% 5 4.2% 9 7.5% 12 10.0% 30 25.0%
suka 10 8.3% 12 10.0% 14 11.7% 9 7.5% 45 37.5%
suka sekali 10 8.3% 11 9.2% 4 3.3% 4 3.3% 29 24.2%
Chi-Square Tests
Pearson Chi-Square Likelihood Ratio Linear-by-Linear Association N of Valid Cases
Value 26.770a 28.169 19.169
12 12
Asymp. Sig. (2-sided) .008 .005
1
.000
df
120
a. 8 cells (40.0%) have expected count less than 5. The minimum expected count is 1.75.
sangat suka sekali 5 4.2% 2 1.7% 2 1.7%
9 7.5%
Total 30 25.0% 30 25.0% 30 25.0% 30 25.0% 120 100.0%
Lampiran 14. Analisa Data Uji Sensoris Kerenyahan Puff Pastry Case Processing Summary
PERLKN * RENYAH
Cases Missing N Percent 0 .0%
Valid N Percent 120 100.0%
Total N 120
Percent 100.0%
PERLKN * RENYAH Crosstabulation RENYAH
PERLKN 0% 5% 10% 15% Total
tidak suka sekali tidak suka Count 1 9 % of Total .8% 7.5% Count 10 % of Total 8.3% Count 2 8 % of Total 1.7% 6.7% Count 4 14 % of Total 3.3% 11.7% Count 7 41 % of Total 5.8% 34.2%
suka 8 6.7% 10 8.3% 11 9.2% 8 6.7% 37 30.8%
Chi-Square Tests
Pearson Chi-Square Likelihood Ratio Linear-by-Linear Association N of Valid Cases
Value 15.314a 16.925 7.298
12 12
Asymp. Sig. (2-sided) .225 .152
1
.007
df
120
a. 8 cells (40.0%) have expected count less than 5. The minimum expected count is 1.75.
suka sekali 7 5.8% 8 6.7% 8 6.7% 2 1.7% 25 20.8%
sangat suka sekali 5 4.2% 2 1.7% 1 .8% 2 1.7% 10 8.3%
Total 30 25.0% 30 25.0% 30 25.0% 30 25.0% 120 100.0%
Lampiran 15. Analisa Data Uji Sensoris Rasa Puff Pastry Case Processing Summary Cases Missing N Percent 0 .0%
Valid N
PERLKN * RASA
Percent 100.0%
120
Total N
120
Percent 100.0%
PERLKN * RASA Crosstabulation RASA
PERLKN 0% 5% 10% 15% Total
tidak suka sekali tidak suka Count 2 1 % of Total 1.7% .8% Count 5 % of Total 4.2% Count 2 8 % of Total 1.7% 6.7% Count 5 9 % of Total 4.2% 7.5% Count 9 23 % of Total 7.5% 19.2%
suka suka sekali 13 8 10.8% 6.7% 13 7 10.8% 5.8% 15 5 12.5% 4.2% 13 2 10.8% 1.7% 54 22 45.0% 18.3%
Chi-Square Tests
Pearson Chi-Square Likelihood Ratio Linear-by-Linear Association N of Valid Cases
Value 25.113a 31.313 18.296
12 12
Asymp. Sig. (2-sided) .014 .002
1
.000
df
120
a. 8 cells (40.0%) have expected count less than 5. The minimum expected count is 2.25.
sangat suka sekali 6 5.0% 5 4.2%
1 .8% 12 10.0%
Total 30 25.0% 30 25.0% 30 25.0% 30 25.0% 120 100.0%
Lampiran 16. Analisa Data Uji Sensoris Kesukaan Puff Pastry Case Processing Summary Cases Missing N Percent 0 .0%
Valid N
PERLKN * KESUKAAN
120
Percent 100.0%
Total N 120
Percent 100.0%
PERLKN * KESUKAAN Crosstabulation KESUKAAN
PERLKN 0% 5% 10% 15% Total
Count % of Total Count % of Total Count % of Total Count % of Total Count % of Total
tidak suka sekali tidak suka 4 3.3% 3 2.5% 1 8 .8% 6.7% 6 9 5.0% 7.5% 7 24 5.8% 20.0%
suka suka sekali 10 7 8.3% 5.8% 13 10 10.8% 8.3% 16 4 13.3% 3.3% 12 2 10.0% 1.7% 51 23 42.5% 19.2%
Chi-Square Tests
Pearson Chi-Square Likelihood Ratio Linear-by-Linear Association N of Valid Cases
Value 37.738a 37.304 26.354
12 12
Asymp. Sig. (2-sided) .000 .000
1
.000
df
120
a. 8 cells (40.0%) have expected count less than 5. The minimum expected count is 1.75.
sangat suka sekali 9 7.5% 4 3.3% 1 .8% 1 .8% 15 12.5%
Total 30 25.0% 30 25.0% 30 25.0% 30 25.0% 120 100.0%
