LAMPIRAN
Lampiran 1. Kuesioner Uji Pembedaan Sederhana UJI PEMBEDAAN SEDERHANA tanggal :
Nama :
Produk : Cookies ubi jalar Instruksi : 1. Dihadapan anda terdapat dua buah sampel cookies. Cicipi sampel secara berurutan dari sampel di sebelah kiri kemudian sampel sebelah kanan 2. Pencicipan hanya dilakukan SATU kali dan tidak diperkenankan mengulang pencicipan 3. Netralkan indera pencicip anda tahu putih dan air minum , kemudian istirahatkan indera pencicip selama ± 3 menit sebelum melakukan pencicipan pada sampel yang lain 4. Identifikasi apakah ada perbedaan keseluruhan mutu sensori diantara kedua sampel 5. Beri penilaian anda dengan tanda (√) pada kolom di bawah ini Kedua sampel sama Kedua sampel berbeda
Pertanyaan tambahan : Jika kedua sampel berbeda, pada atribut sensori mana anda rasakan terdapat perbedaan antar sampel? beri tanda check list (√) pada kolom di bawah ini : Atribut Warna Aroma Rasa Aftertaste
Komentar
Lampiran 2. Tabulasi data dan pengolahan data dengan analisis ”Chisquare”pada cookies A dan cookies B Jawaban * Sajian Crosstabulation Sajian AA/BB Jawaban
Total AB/BA
sama
4
0
4
beda
0
4
4
4
4
8
Total
Chi-Square Tests
Value
Pearson Chi-Square Continuity Correction(a) Likelihood Ratio
Asymp. Sig. (2-sided)
df
8.000(b)
1
.005
4.500
1
.034
11.090
1
.001
Exact Sig. (2-sided)
Exact Sig. (1-sided)
Fisher's Exact Test
.029 N of Valid Cases 8 a Computed only for a 2x2 table b 4 cells (100.0%) have expected count less than 5. The minimum expected count is 2.00.
.014
Lampiran 3. Tabulasi data dan pengolahan data dengan analisis ”Chisquare” pada cookies B dan cookies C Jawaban * Sajian Crosstabulation Sajian BB/CC
Jawaban
Total BC/CB
sama
3
0
3
beda
1
4
5
4
4
8
Total
Chi-Square Tests
Value Pearson Chi-Square Continuity Correction(a) Likelihood Ratio Fisher's Exact Test
Asymp. Sig. (2-sided)
df
4.800(b)
1
.028
2.133
1
.144
6.086
1
.014
Exact Sig. (2-sided)
.143 N of Valid Cases 8 a Computed only for a 2x2 table b 4 cells (100.0%) have expected count less than 5. The minimum expected count is 1.50.
Exact Sig. (1-sided)
.071
Lampiran 4. Tabulasi data dan pengolahan data dengan analisis ”Chisquare” pada cookies B dan cookies D Jawaban * Sajian Crosstabulation Sajian BB/DD Jawaban
Total BD/DB
sama
4
1
5
beda
0
3
3
4
4
8
Total
Chi-Square Tests
Pearson Chi-Square Continuity Correction(a) Likelihood Ratio Fisher's Exact Test
1
Asymp. Sig. (2-sided) .028
2.133
1
.144
6.086
1
.014
Value 4.800(b)
df
Exact Sig. (2-sided)
Exact Sig. (1-sided)
.143 N of Valid Cases 8 a Computed only for a 2x2 table b 4 cells (100.0%) have expected count less than 5. The minimum expected count is 1.50.
.071
Lampiran 5. Kuesioner uji rangking sederhana
Nama :
tanggal :
Produk : Cookies ubi jalar
Instruksi : Urutkan sampel-sampel cookies ubi jalar di bawah ini berdasarkan tigkat intensitas aftertaste pahit dari pahit yang paling tinggi (tulis angka 1 di bawah kolom rangking) hingga yang paling tidak pahit (tulis angka 4 di bawah kolom rangking). Ujilah masing-masing sampel, kemudian netralkan mulut anda dengan tahu putih dan air minum sebelum melakukan pengujian pada sampel selanjutnya. Beri rangking pada sampel setelah melakukan pencicipan terhadap seluruh sampel. Kode sampel
rangking
Komentar: ……………………………………………………… ………………………………………………………………….. ………………………………………………………………….. …………………………………………………………………..
Lampiran 6. Tabulasi data hasil uji rangking sederhana terhadap aftertaste pahit cookies ubi jalar
Panelis
Peringkat aftertaste pahit cookies ubi jalar Cookies 1 Cookies 2 Cookies 3 Cookies 4 1 3 4 2 1 2 4 3 1 4 3 2 1 3 4 2 2 3 4 1 1 3 4 2 1 2 4 3 2 3 4 1 10 23 31 16
1 2 3 4 5 6 7 8 Jumlah
Lampiran 7. Hasil uji friedman aftertaste pahit cookies ubi jalar Ranks Mean Rank cookies_1
1.25
cookies_2
2.88
cookies_3
3.88
cookies_4
2.00
Test Statistics(a) N Chi-Square df Asymp. Sig. a Friedman Test
8 18.450 3 .000
Lampiran 8. Kuesioner uji rating hedonik UJI RATING HEDONIK Nama : Produk : Cookies Ubi Jalar
Tanggal :
Petunjuk : 1. Tuliskan kode masing-masing sampel sebelum melakukan pencicipan 2. Anda diminta untuk menilai tingkat kesukaan terhadap masing-masing sampel dengan memberi tanda pada garis yang disediakan Kode sampel :
Sangat tidak suka
sangat suka
Kode sampel :
Sangat tidak suka
sangat suka
Kode sampel :
Sangat tidak suka
sangat suka
Kode sampel :
Sangat tidak suka
sangat suka
Lampiran 9. Tabulasi data uji rating hedonik Panelis 1 2 3 4 5 6 7 8 Rata-rata
cookies 1 6.1 3.2 3.8 6.7 6 4.2 5.7 3.65 4.92
cookies 2 7.85 8.85 9.5 11.1 5.9 7.3 6.9 6.1 7.94
cookies 3 12.6 11.05 11.95 12.95 11.3 10.95 13.15 9.9 11.73
cookies 4 6.45 7.2 5.3 5.2 3.85 5.25 6.05 3.9 5.40
Lampiran 10. Hasil uji Duncan Tests of Between-Subjects Effects Dependent Variable: Skor Source Model
Type III Sum of Squares
df
Mean Square
F
Sig.
2057.749(a)
11
187.068
143.003
.000
Sampel
233.342
3
77.781
59.459
.000
Panelis
25.907
7
3.701
2.829
.030
Error
27.471
21
1.308
Total
2085.220 32 a R Squared = .987 (Adjusted R Squared = .980) Skor Duncan Sampel
N
Subset
dengan boleng dan kulit
8
1 4.9188
dengan boleng, tanpa kulit
8
5.4000
tanpa boleng, dengan kulit
8
tanpa boleng, tanpa kulit
8
Sig.
2
3
7.9375 11.7313 .410
Means for groups in homogeneous subsets are displayed. Based on Type III Sum of Squares The error term is Mean Square(Error) = 1.308. a Uses Harmonic Mean Sample Size = 8.000. b Alpha = .05.
1.000
1.000
Lampiran 11. Kuesioner Uji Rating Atribut UJI RATING ATRIBUT Nama Sampel
: : Cookies ubi jalar
Tanggal :
Instruksi : 1. Lakukan pencicipan sampel satu persatu dari kiri ke kanan 2. cicipi kontrol terlebih dulu dan ingat-ingat karakteristik kontrol tersebut 3. Lakukan pencicipan terhadap sampel. 4. Setelah mencicip satu sampel, diamkan selama ± 1 menit 5. Berikan penilaian anda terhadap aftertaste pahit contoh dengan cara memberikan tanda garis (I) pada garis yang tersedia. 6. Selesai menilai, netralkan mulut dengan tahu putih dan air minum, kemudian istirahatkan indera pancicip anda selama ± 3 menit sebelum mencicip sampel berikutnya. Kriteria : Aftertaste pahit Kode sampel :
Sangat tidak pahit
sangat pahit
Kode sampel :
Sangat tidak pahit
sangat pahit
Kode sampel : Sangat tidak pahit
sangat pahit
Kode sampel : Sangat tidak pahit
sangat pahit
Lampiran 12. Tabulasi data hasil uji rating atribut aftertaste pahit cookies ubi jalar (selang 10%) Persentase bagian ubi jalar yang boleng (x) Panelis
0<x≤10% 6.75 5.85 7.2 5.3 3.9 6.5 4.9 6.35 5.84375
x=0% 2.05 0.25 2.8 0.4 1.2 2.25 0.2 1.1 1.28125
1 2 3 4 5 6 7 8 rata-rata
10<x≤20% 11.4 8.8 13.45 10.65 9.55 11.55 9.15 9.8 10.54375
20<x≤30% 15 13.15 15 11.85 13.1 14.7 12.95 14.5 13.78125
Lampiran 13. Hasil uji analisis sidik ragam aftertaste pahit cookies ubi jalar selang 10% dan hasil uji lanjut Duncan Tests of Between-Subjects Effects Dependent Variable: Skor Source Model
Type III Sum of Squares
df
Mean Square
F
Sig.
2727.484(a)
11
247.953
570.241
.000
Sampel
716.871
3
238.957
549.552
.000
Panelis
32.408
7
4.630
10.647
.000
Error
9.131
21
.435
Total
2736.615
32
a R Squared = .997 (Adjusted R Squared = .995) Skor Duncan Sampel
N
Subset
boleng 0 %
8
boleng 0-10%
8
boleng 10-20%
8
boleng 20-30%
8
Sig.
1 1.2813
2
3
4
5.8438 10.5438 13.7813 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) = .435. a Uses Harmonic Mean Sample Size = 8.000. b Alpha = .05.
1.000
1.000
Lampiran 14. Tabulasi data hasil uji rating atribut aftertaste pahit cookies ubi jalar (selang 5%) Persentase bagian ubi jalar yang boleng (x) Panelis
0<x≤5% 3.05 0.5 6.5 2 0.85 5.9 0.6 2 2.675
x=0% 3 0.45 4 0.5 0.15 3 0.3 1.5 1.6125
1 2 3 4 5 6 7 8 rata-rata
5<x≤10% 9.1 5.7 12.8 10.1 2.1 8.8 0.8 3.8 6.65
10<x≤15% 12.4 12.9 14.7 11.6 10.1 11.3 7.4 5.5 10.7375
Lampiran 15. Hasil uji analisis sidik ragam aftertaste pahit cookies ubi jalar selang 5% dan hasil uji lanjut Duncan Tests of Between-Subjects Effects Dependent Variable: Skor Source Model
Type III Sum of Squares 1522.750(a)
Panelis
168.573
7
Sampel
414.566
3
Error
73.370
21
3.494
Total
1596.120
32
df 11
Mean Square 138.432
F 39.622
Sig. .000
24.082
6.893
.000
138.189
39.552
.000
a R Squared = .954 (Adjusted R Squared = .930) Skor Duncan Sampel
N
Subset 1
boleng 0 %
8
1.6125
boleng 0-5%
8
2.6750
boleng 5-10%
8
boleng 10-15%
8
Sig.
2
3
6.6500
.268 1.000 Means for groups in homogeneous subsets are displayed. Based on Type III Sum of Squares The error term is Mean Square(Error) = 3.494. a Uses Harmonic Mean Sample Size = 8.000. b Alpha = .05.
10.7375 1.000
Lampiran 16. Tabulasi data hasil uji rangking sederhana aftertaste pahit cookies ubi jalar (bagian boleng selang 10%) Panelis 1 2 3 4 5 6 7 8
cookies_A 6.0 6.0 6.0 5.5 6.0 6.0 6.0 6.0
cookies_G 5.0 5.0 4.0 3.0 4.0 2.0 2.0 5.0
cookies_G1 cookies_G2 cookies_G3 cookies_G4 4.0 3.0 2.0 1.0 4.0 2.0 3.0 1.0 3.0 1.0 5.0 2.0 5.5 4.0 1.0 2.0 5.0 3.0 1.0 2.0 3.0 4.0 5.0 1.0 1.0 5.0 2.0 4.0 4.0 3.0 1.0 2.0
Lampiran 17. Tabulasi data hasil uji rangking sederhana aftertaste pahit cookies ubi jalar (bagian boleng selang 5%) Panelis 1 2 3 4 5 6 7 8
cookies_A
cookies_F
cookies_F1
cookies_F2
cookies_F3
cookies_F4
4.0 5.0 6.0 4.0 6.0 4.0 4.0 4.5
2.5 3.0 3.0 1.0 4.0 2.0 3.0 3.0
6.0 6.0 4.0 5.0 5.0 5.0 6.0 6.0
5.0 4.0 5.0 6.0 3.0 6.0 5.0 4.5
2.5 2.0 2.0 3.0 1.0 3.0 2.0 2.0
1.0 1.0 1.0 2.0 2.0 1.0 1.0 1.0
Lampiran 18. Hasil analisis uji Friedman (bagian boleng selang 10%) Ranks Mean Rank cookies_A
5.94
cookies_G
3.81
cookies_G1
3.69
cookies_G2
3.13
cookies_G3
2.56
cookies_G4
1.88 Test Statistics(a)
N
8
Chi-Square
22.410
df
5
Asymp. Sig.
.000
a Friedman Test
Lampiran 19. Hasil analisis uji Friedman (bagian boleng selang 5%) Ranks
cookies_A
Mean Rank 4.69
cookies_F
2.69
cookies_F1
5.38
cookies_F2
4.81
cookies_F3
2.19
cookies_F4
1.25 Test Statistics(a)
N Chi-Square df Asymp. Sig. a Friedman Test
8 22.410 5 .000
Lampiran 20. Tabulasi data hasil uji rating hedonik cookies ubi jalar (persentase bagian ubi yang boleng 0≤x<5%) Panelis cookies_A cookies_F 1 13.5 10.9 2 11.45 9.9 3 12.65 8.1 4 12.3 10.65 5 13.7 9.9 6 11.9 8.3 7 12.1 7.2 8 12.25 7.1
cookies_F1 11.35 11.9 12.95 11 13.15 10.75 9.95 11.9
cookies_F2 12.7 12.3 12.3 12.3 13.05 11.2 11.1 12.4
cookies_F3 8.9 8.1 7 7.9 11.65 9.1 9.3 7.5
Lampiran 21. Tabulasi data hasil uji rating hedonik cookies ubi jalar (persentase bagian ubi yang boleng 5≤x<10%) Paneli s 1 2 3 4 5 6 7 8
cookies_ G 5.1 3.25 5.95 3 4.4 2.9 5.1 3.05
cookies_G 1 4.8 3 5.2 2.9 4.15 3.9 5.5 2.5
cookies_G 2 4.75 3.3 5.45 2.95 3.9 3.1 4.5 3.1
cookies_G 3 4.2 3.5 6.5 3 3.2 3.75 3.95 3
cookies_G 4 4.5 3.45 4.9 3.15 3.35 4.2 3.4 3
cookies_F4 9.1 7.3 7.2 7.25 10.1 8.85 9 7.6
Lampiran 22a. Tabulasi data hasil uji rating hedonik atribut warna cookies ubi jalar
Panelis 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 rata-rata
0% 12.1 8.6 14.1 5.85 10.3 7.4 12.85 10.9 12.5 10.2 13.6 12.65 13.1 14.35 10.7 15 13.15 10.2 9.7 14.3 8.8 12.4 5.2 10.8 10.4 11.7 10.5 12.45 9.9 14.3 11.27
Konsentrasi flavor cokelat pada sampel 1% 2% 3% 8.6 7.1 7.3 9.3 10.7 9.4 12.5 12.6 10.4 6.1 6.95 4.6 9.4 8.65 6.45 6.8 6.25 4.35 10.6 8.2 5.2 11.2 11.6 4.25 11.8 9.9 5.2 8.5 6.95 5.35 13.4 13.3 6.2 12.3 11.8 8.25 12.3 11.3 8.25 10.4 7.65 4.3 10.1 9.4 2.4 6.85 4.3 0 12.6 12 10.65 9.1 5.1 9.8 9.4 9.65 4.4 13 12.4 6.15 8.1 7.9 5.6 11.6 9.6 6 5.9 6.8 4.5 9.6 9.45 8.2 5.1 4.3 2.2 11 8.8 5.5 9.9 9.25 7 10.9 9.4 8 8.35 10.1 7.5 13.3 11.4 7.1 9.92 9.09 6.15
4% 6 9.1 7.7 6.7 4.7 3.5 3.85 4.5 3.65 5.2 6.25 6.9 10.4 1.85 2.5 1.25 9.7 9.2 4.5 4.6 4.5 4.2 4.5 7.7 2.3 3.4 6.9 7.5 7.3 6.95 5.58
Lampiran 22b. Tabulasi data hasil uji rating hedonik atribut aroma cookies ubi jalar
Panelis 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 rata-rata
0% 7.4 8.1 5 10.2 5.9 10.4 10.7 7.5 11.4 8.3 12.2 8 8.5 1.2 8.7 7.5 12.9 6.2 9.9 7.35 6.8 6.5 6.2 8.15 11 4.8 11.2 6.4 8.3 9.4 8.20
Konsentrasi flavor cokelat pada sampel 1% 2% 3% 6.85 6.6 6 8.85 9.95 11 6.4 12.3 6.9 10.1 11 9.5 5.8 4.3 3.4 10.1 6.5 5.2 10.1 7.4 6 6.3 7.1 10.5 11.4 6.45 5.1 8.2 9.35 8.9 11.4 10.1 5.7 8.15 8.6 7.6 8.15 11 5.1 1.2 1.1 4.7 8.5 8.85 3.4 6.75 12 5.5 11.8 11.5 12 6.25 7.3 6.5 8.8 8.45 7.7 6.9 11.5 7.9 6.85 13.3 7.3 6.3 12.5 9.2 7.3 9.75 5.3 7.9 12.6 8.35 7.1 9.95 9.9 8.8 11.6 9.95 8.5 8 7.8 6.95 7.25 5.7 7.9 6.3 4.8 9.7 9.45 10.1 7.97 9.06 7.23
4% 5.5 9.5 8.2 11.5 2.2 5.6 5.9 10.5 4 11.5 4.4 8.3 3.5 2.7 2 5.3 8.3 5.5 8.9 10.7 8.2 6.25 8.3 9.05 5.2 10.3 9.7 7.1 5.9 9.55 7.12
Lampiran 22c. Tabulasi data hasil uji rating hedonik atribut rasa cookies ubi jalar Panelis 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 rata-rata
0% 9.8 8.8 9.1 10.9 8.85 10.65 13.2 8.2 12.7 13.2 8.15 11.2 12.05 10.3 9.2 9.1 13.2 10.4 7.1 12.45 7.45 7.9 11.2 12 10.9 12.75 12.6 12.45 12.7 13.5 10.73
Konsentrasi flavor cokelat pada sampel 1% 2% 3% 8.6 7.3 3 8.45 11 7.7 8.5 7.9 4 7.8 11.1 5 7.7 7.7 3.5 9.1 7.85 2.4 11.7 12.55 11.4 7.8 10.85 1.7 12.05 13.2 12.45 10.25 9.95 3 7.9 10.65 7.2 10.15 12.3 3 11.1 12.9 11.05 10 11.8 12.95 6.7 7 3.4 8.55 11.6 3.2 10.05 10.1 9.9 8.45 8.1 5.1 7.2 10.15 6.3 10.75 11.4 6.6 5.8 5.7 2.2 6.4 2.25 1.9 7.85 4.7 10.1 10.15 11.2 9.2 7.6 4.25 0.6 12.85 13.7 7.4 11.25 12.25 10.1 11.1 12.9 6.6 10.2 9.55 7.5 11 9.9 6.25 9.233 9.727 6.157
4% 5.3 5.7 4.2 3.9 1.7 1.7 10.15 4 8.35 4.5 7.9 4.9 5 14.15 1.6 0 5.35 2.9 5.4 9.1 3.4 3.2 9 8.7 1.4 6 8.85 5.25 6.65 6.6 5.495
Lampiran 22d. Tabulasi data hasil uji rating hedonik atribut keseluruhan cookies ubi jalar
Panelis 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 rata-rata
0% 13.1 7 6.25 10.75 11.5 13.4 13 11.85 12.2 10.3 8.5 9.15 14.5 8.9 9.6 10.6 13.35 8.4 8 6.1 10.95 5.4 6.6 6.9 7 10.25 11.7 12.7 10.1 12 10.00
Konsentrasi flavor cokelat pada sampel 1% 2% 3% 7.6 5.65 1.3 4.3 6.5 3.35 6.5 4.9 3.4 7.8 8.45 4.45 8.5 9 8.15 12.9 12.75 11.6 10.6 11.2 6.35 10.8 11.5 8.3 11.75 11.9 9.5 4.5 3.95 9.25 7.9 8.05 7.1 2.1 2.2 2 8.3 9.4 8.1 6.7 4.15 3.7 8.05 7.2 3.3 9.7 9.95 5.8 11.9 12.1 9.7 6.7 9.75 6.2 8.2 9.95 6.75 7.7 10.35 8.1 10.5 12.2 5.25 6 6.85 5.25 7.7 9.05 10 7.45 8.7 6.35 9.1 8.95 6.9 10.55 11.9 3.4 10.9 12.25 5.7 12.55 12.2 7 9.9 11.05 9.5 11.05 11.85 6.75 8.61 9.13 6.42
4% 1.2 3 1.9 4.4 7.25 7.35 6.2 8.9 7.5 8.9 6.2 2 4.6 3.95 5.35 9.5 5 6.1 8.2 3.5 7.1 6.2 7.5 5.85 5.5 5.5 7.1 5.9 6.3 7.6 5.85
Lampiran 23a. Hasil analisis uji rating hedonik atribut warna menggunakan ANOVA Tests of Between-Subjects Effects Dependent Variable: Skor Source Model
Type III Sum of Squares
df
Mean Square
11787.859(a)
34
Panelis
483.497
29
Sampel
721.201
4
Error
352.579
116
3.039
F
346.702
Sig.
114.066
.000
16.672
5.485
.000
180.300
59.320
.000
Total 12140.438 150 a R Squared = .971 (Adjusted R Squared = .962) Skor Duncan Sampel
N
Subset
flavor cokelat 4%
30
1 5.5750
flavor cokelat 3%
30
6.1500
flavor cokelat 2%
30
9.0883
flavor cokelat 1%
30
9.9183
tanpa flavor cokelat
30
Sig.
2
3
11.2667 .204
Means for groups in homogeneous subsets are displayed. Based on Type III Sum of Squares The error term is Mean Square(Error) = 3.039. a Uses Harmonic Mean Sample Size = 30.000. b Alpha = .05.
.068
1.000
Lampiran 23b. Hasil analisis uji rating hedonik atribut aroma menggunakan ANOVA Tests of Between-Subjects Effects Dependent Variable: Skor Source Model
Type III Sum of Squares 9927.502(a)
Panelis Sampel
df 34
Mean Square 291.985
F 75.477
Sig. .000
450.688
29
15.541
4.017
.000
74.981
4
18.745
4.846
.001
Error
448.750
116
3.869
Total
10376.253
150
a R Squared = .957 (Adjusted R Squared = .944)
Skor Duncan Sampel
N
Subset
flavor cokelat 4%
30
1 7.1167
flavor cokelat 3%
30
7.2333
flavor cokelat 1%
30
7.9717
tanpa flavor cokelat
30
8.2033
flavor cokelat 2%
30
Sig.
2
8.2033 9.0600
.052
Means for groups in homogeneous subsets are displayed. Based on Type III Sum of Squares The error term is Mean Square(Error) = 3.869. a Uses Harmonic Mean Sample Size = 30.000. b Alpha = .05.
.094
Lampiran 23c. Hasil analisis uji rating hedonik atribut rasa menggunakan
ANOVA
Tests of Between-Subjects Effects Dependent Variable: Skor Source Model
Type III Sum of Squares 10675.944(a)
Panelis
958.063
29
Sampel
445.439
4
Error
466.618
116
4.023
Total
11142.563
150
df 34
Mean Square 313.998
F 78.059
Sig. .000
33.037
8.213
.000
111.360
27.684
.000
a R Squared = .958 (Adjusted R Squared = .946)
Skor Duncan Sampel
N
Subset
flavor cokelat 4%
30
1 5.4950
flavor cokelat 3%
30
6.1567
flavor cokelat 1%
30
8.5667
flavor cokelat 2%
30
9.2600
tanpa flavor cokelat
30
Sig.
2
.204 .183 Means for groups in homogeneous subsets are displayed. Based on Type III Sum of Squares The error term is Mean Square(Error) = 4.023. a Uses Harmonic Mean Sample Size = 30.000. b Alpha = .05.
3
9.2600 9.8333 .271
Lampiran 23d. Hasil analisis uji rating hedonik atribut keseluruhan menggunakan ANOVA Tests of Between-Subjects Effects Dependent Variable: Skor Source Model
Type III Sum of Squares 10380.927(a)
Sampel Panelis
df 34
Mean Square 305.321
F 105.861
Sig. .000
336.505
4
84.126
29.168
.000
538.590
29
18.572
6.439
.000
Error
334.563
116
2.884
Total
10715.490
150
a R Squared = .969 (Adjusted R Squared = .960) Skor Duncan Sampel
N
Subset 1
2
3
flavor cokelat 4%
30
5.8517
flavor cokelat 3%
30
6.6167
flavor cokelat 1%
30
8.4733
flavor cokelat 2%
30
8.9967
tanpa flavor cokelat
30
Sig.
8.9967 9.8650
.084
Means for groups in homogeneous subsets are displayed. Based on Type III Sum of Squares The error term is Mean Square(Error) = 2.884. a Uses Harmonic Mean Sample Size = 30.000. b Alpha = .05.
.235
.050
Lampiran 24. Grafik hasil pengukuran tekstur pada 20 sampel cookies ubi jalar
Cookies Ubi 1
Cookies Ubi 3
Cookes Ubi 2
Cookies U bi 4
Cookies Ubi 5
Cookies Ubi 7
Cookes Ubi 6
Cookies U bi 8
Cookies Ubi 9
Cookies Ubi 11
Cookes Ubi 10
Cookies U bi 12
Cookies Ubi 13
Cookies Ubi 15
Cookes Ubi 14
Cookies U bi 16
Cookies Ubi 17
Cookies Ubi 19
Cookes Ubi 18
Cookies U bi 20
Lampiran 25. Hasil uji sidik ragam (ANOVA) pada analisis regresi linier antara kombinasi grafik 1 dan grafik 2 pada cookies ubi 1 ANOVA(b)
Model 1
Sum of Squares Regression Residual Total
df
Mean Square
6748520.897
1
6748520.897
894678.974
239
5420.865
69862576.097
240
F
Sig.
762.826
a Predictors: (Constant), grafik_1 b Dependent Variable: grafik_2
Lampiran 26. Hasil signifikansi regresi dari kombinasi gaya pada cookies ubi 1 Grafik 1
Grafik 2
Grafik 3
Grafik 4
Grafik 1 Grafik 2
0.000
Grafik 3
0.000
0.000
Grafik 4
0.000
0.000
0.000
Grafik 5
0.000
0.00
0.000
0.000
a
.000
Lampiran 27. Gambar grafik tekstur cookies ubi jalar U1 sampai U20
U1
U3
U2
U4
U5
U7
U6
U8
U9
U 11
U 10
U 12
U 13
U 15
U 14
U 16
U 17
U 19
U 18
U 20
Lampiran 28. Hasil signifikansi regresi dari kombinasi gaya pada cookies ubi jalar U1 sampai U20 U1
U2
U3
U4
U5
U6
U7
U8
U9
U10
U11
U12
U13
U14
U15
U16
U17
U18
U19
U1 U2
0.004
U3
0.000 0.000
U4
0.000 0.000 0.000
U5
0.000 0.000 0.000 0.000
U6
0.000 0.000 0.000 0.000 0.000
U7
0.000 0.000 0.000 0.000 0.000 0.000
U8
0.000 0.000 0.000 0.000 0.000 0.000 0.000
U9
0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000
U10 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 U11 0.000 0.000 0.000 0.000 0.004 0.000 0.000 0.000 0.000 0.000 U12 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 U13 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 U14 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 U15 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.004 0.000 0.000 0.000 U16 0.000 0.004 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 U17 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.007 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 U18 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 U19 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 U20 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000
Lampiran 29. Hasil koefisien korelasi dari kombinasi gaya pada cookies keladi U1 sampai U 20 U1
U2
U3
U4
U5
U6
U7
U8
U9
U10
U11
U12
U13
U14
U15
U16
U17
U18
U19
U1 U2
0.931
U3
0.933 0.977
U4
0.938 0.922 0.948
U5
0.899 0.936 0.933 0.897
U6
0.764 0.836 0.819 0.836 0.920
U7
0.918 0.846 0.879 0.918 0.901 0.850
U8
0.907 0.945 0.941 0.902 0.963 0.920 0.893
U9
0.921 0.916 0.900 0.909 0.937 0.884 0.922 0.918
U10 0.939 0.871 0.891 0.899 0.912 0.796 0.948 0.871 0.906 U11 0.969 0.928 0.930 0.829 0.932 0.794 0.908 0.906 0.948 0.939 U12 0.956 0.931 0.961 0.941 0.903 0.798 0.895 0.917 0.902 0.912 0.920 U13 0.959 0.879 0.909 0.940 0.902 0.798 0.856 0.928 0.909 0.970 0.940 0.929 U14 0.889 0.813 0.813 0.858 0.885 0.793 0.908 0.801 0.909 0.952 0.905 0.804 0.929 U15 0.976 0.917 0.905 0.955 0.913 0.810 0.938 0.913 0.918 0.933 0.949 0.982 0.953 0.885 U16 0.920 0.905 0.870 0.893 0.914 0.835 0.878 0.868 0.964 0.910 0.937 0.858 0.906 0.934 0.893 U17 0.909 0.975 0.907 0.930 0.942 0.894 0.903 0.957 0.919 0.871 0.905 0.943 0.885 0.800 0.928 0.886 U18 0.960 0.914 0.913 0.932 0.929 0.839 0.918 0.890 0.968 0.958 0.968 0.912 0.969 0.943 0.946 0.964 0.908 U19 0.977 0.913 0.936 0.946 0.937 0.835 0.944 0.914 0.938 0.945 0.958 0.967 0.953 0.893 0.967 0.916 0.923 0.957 U20 0.962 0.933 0.946 0.947 0.923 0.795 0.889 0.911 0.909 0.934 0.957 0.950 0.954 0.876 0.961 0.913 0.917 0.961 0.958
Lampiran 30. Hasil perhitungan point matched within +/- pada kombinasi Ui dan Uj U2
U3
U4
U6
U7
U8
U9
U11
U12
U13
U16
U17
U18
U2 U3
28.91
U4
54.90 22.22
U6
12.87 34.35
24.23
U7
26.43 15.40
16.79
30.30
U8
51.00 26.13
55.01
26.57
21.1
U9
30.00 21.88
13.32
12.15
33.46
28.33
U11
59.00 18.43
49.97
17.82
18.91
57.12
23.01
U12
37.34 13.07
66.23
12.99
13.54
57.26
31.86
35.07
U13
18.79 14.21
26.32
18.51
29.03
19.18
13.22
14.19
52.88
U16
65.07 27.88
73.44
24.58
12.35
59.72
11.09
42.21
34.40
52.35
U17
53.88 13.17
52.35
12.61
20.92
47.10
17.15
52.56
38.69
51.09
53.41
U18
64.12 15.05
56.70
22.47
11.59
40.87
19.73
19.23
40.70
49.63
44.34
49.99
U19
19.98 39.42
22.81
27.04
19.03
22.25
17.29
19.11
15.13
16.37
21.13
23.44
14.38
