Worksheet Uji Rangking Hedonik. Identifikasi sampel. Mi instan dengan konsentrasi tepung sukun fermentasi 10%

Perpustakaan Unika

7. LAMPIRAN Lampiran 1. Worksheet Uji Ranking Hedonik Mie Instan Worksheet Uji Rangking Hedonik Tanggal Uji : Jenis sampel : Mi instan Identifikasi sampel Mi instan dengan konsentrasi tepung sukun fermentasi Mi instan dengan konsentrasi tepung sukun fermentasi Mi instan dengan konsentrasi tepung sukun fermentasi Mi instan dengan konsentrasi tepung sukun fermentasi Mi instan dengan konsentrasi tepung sukun fermentasi

0% 5% 10% 20% 40%

Kode kombinasi urutan penyajian AECBD = 11 ABCDE = 1 AEDCB = 12 ABCED = 2 BADCE = 13 ABECD = 3 BAEDC = 14 AEBCD = 4 BDACE = 15 ACBDE = 5 BDECA = 16 ACBED = 6 BDCAE = 17 ACEBD = 7 BEACD = 18 ADBCE = 8 BECDA = 19 ADECB = 9 BCDEA = 20 ADCEB = 10

Rekap kode sampel Sampel A 111 112 212 213 313 314 B 121 122 222 223 323 324 C 131 132 232 233 333 334 D 141 142 242 243 343 344 E 151 152 252 253 353 354

113 214 315 123 224 325 133 234 335 143 244 345 153 254 355

Kode sampel 114 115 116 215 216 217 316 317 318 124 125 126 225 226 227 326 327 328 134 135 136 235 236 237 336 337 338 144 145 146 245 246 247 346 347 348 154 155 156 255 256 257 356 357 358

51

Kode A B C D E

BCDAE = 21 BCADE= 22 BACDE = 23 BEDCA = 24 CDAEB = 25 CDABE = 26 DABCE = 27 DBCEA = 28 DBACE = 29 EABCD = 30

117 218 319 127 228 329 137 238 339 147 248 349 157 258 359

118 219 411 128 229 421 138 239 431 148 249 441 158 259 451

119 311 412 129 321 422 139 331 432 149 341 442 159 351 452

211 312 413 221 322 423 231 332 433 241 342 443 251 352 453

52 Perpustakaan Unika

Penyajian Panelis # 01 # 02 # 03 # 04 # 05 # 06 # 07 # 08 # 09 # 10 # 11 # 12 # 13 # 14 # 15 # 16 # 17 # 18 # 19 # 20 # 21 # 22 # 23 # 24 # 25 # 26 # 27 # 28 # 29 # 30

Kode sampel Urutan penyajian 111 121 232 343 453 112 122 233 452 344 113 123 451 234 345 114 359 124 235 346 115 236 125 347 358 116 237 126 357 348 117 238 356 127 349 118 441 128 239 355 119 442 354 331 129 211 443 332 353 221 212 352 333 222 141 213 351 142 334 223 224 214 143 335 259 225 215 258 144 336 226 145 216 337 257 227 146 256 338 217 228 147 339 218 255 229 254 219 431 148 321 253 432 149 311 322 433 241 252 312 323 131 242 313 251 324 132 314 243 159 325 315 133 244 158 326 157 245 134 316 135 246 317 156 327 136 247 318 328 155 248 319 329 137 154 249 421 138 153 411 341 422 412 139 152 151 413 423 231 342

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


Lampiran 2. Scoresheet Uji Ranking Hedonik Mie Instan KUISIONER UJI SENSORI MI INSTAN Nama : Tanggal : Produk : Mi Instan Atribut : Warna Instruksi Di hadapan anda terdapat 5 sampel mi dengan formulasi yang berbeda. Amatilah warna sampel secara berurutan dari sampel sebelah kiri ke kanan. Anda diperbolehkan mengulang sesering yang anda perlukan. Kemudian berilah skor warna sampel. Skor 1 = sangat tidak suka, 2 = tidak suka, 3 = netral, 4 = suka, dan 5= sangat suka. Skor yang diberikan tidak boleh sama antar sampel. Sampel _____ _____ _____ _____ _____

rangking (tidak boleh double) _________________ _________________ _________________ _________________ _________________ TERIMA KASIH

KUISIONER UJI SENSORI MI INSTAN : Tanggal : Mi Instan : Rasa

Nama : Produk Atribut Instruksi Di hadapan anda terdapat 5 sampel mi dengan formulasi yang berbeda. Cobalah sampel secara berurutan dari sampel sebelah kiri ke kanan dengan cara mengunyah dengan menggunakan gigi geraham. Anda diperbolehkan mengulang sesering yang anda perlukan. Setiap kali anda akan mengunyah sampel yang berbeda, berkumurlah terlebih dahulu dengan air tawar. Kemudian berilah skor rasa sampel. Skor 1 = sangat tidak suka, 2 = tidak suka, 3 = netral, 4 = suka, dan 5= sangat suka. Skor yang diberikan boleh sama antar sampel. Sampel _____ _____ _____ _____ _____

rangking (boleh double) _________________ _________________ _________________ _________________ _________________ TERIMA KASIH


KUISIONER UJI SENSORI MI INSTAN : Tanggal : Mi Instan : Aroma

Nama : Produk Atribut Instruksi Di hadapan anda terdapat 5 sampel mi dengan formulasi yang berbeda. Amatilah aroma sampel secara berurutan dari sampel sebelah kiri ke kanan dengan cara membausampel tersebut. Anda diperbolehkan mengulang sesering yang anda perlukan. Kemudian berilah skor Aroma sampel. Skor 1 = sangat tidak suka, 2 = tidak suka, 3 = netral, 4 = suka, dan 5= sangat suka. Skor yang diberikan boleh sama antar sampel. Sampel _____ _____ _____ _____ _____


KUISIONER UJI SENSORI MI INSTAN Nama : Tanggal : Produk : Mi Instan Atribut : Kekenyalan Instruksi Di hadapan anda terdapat 5 sampel mi dengan formulasi yang berbeda. Cobalah sampel secara berurutan dari sampel sebelah kiri ke kanan dengan cara mengunyah dengan menggunakan gigi geraham. Anda diperbolehkan mengulang sesering yang anda perlukan. Setiap kali anda akan mengunyah sampel yang berbeda, berkumurlah terlebih dahulu dengan air tawar. Kemudian berilah skor kekenyalan sampel. Skor 1 = sangat tidak suka, 2 = tidak suka, 3 = netral, 4 = suka, dan 5= sangat suka. Skor yang diberikan boleh sama antar sampel. Sampel _____ _____ _____ _____ _____



KUISIONER UJI SENSORI MI INSTAN : Tanggal : Mi Instan : Overall

Nama : Produk Atribut Instruksi Di hadapan anda terdapat 5 sampel mi dengan formulasi yang berbeda. Cobalah sampel secara berurutan dari sampel sebelah kiri ke kanan dengan cara mengunyah dengan menggunakan gigi geraham. Anda diperbolehkan mengulang sesering yang anda perlukan. Setiap kali anda akan mengunyah sampel yang berbeda, berkumurlah terlebih dahulu dengan air tawar. Kemudian berilah skor overall sampel. Skor 1 = sangat tidak suka, 2 = tidak suka, 3 = netral, 4 = suka, dan 5= sangat suka. Skor yang diberikan boleh sama antar sampel. Sampel _____ _____ _____ _____ _____



Lampiran 3. Standart Mutu Mie Instan No. 1 1.1 1.2 1.3 1.4 2 3 4 4.1 4.2 5 5.1 5.2 6 7 7.1 7.2 8 9 9.1 9.2 9.3 9.4

Kriteria Uji Satuan Keadaan 2) Tekstur Aroma Rasa Warna Benda asing 2) Keutuhan % b/b Kadar air1) Proses penggorengan % b/b Proses penggeringan % b/b 2) Kadar protein Mie dari terigu % b/b Mie dari bukan terigu % b/b Bilangan asam1) mg KOH/g minyak Cemaran logam2) Timbal (Pb) mg/kg Raksa (Hg) mg/kg Arsen (As)2) mg/kg Cemaran mikroba 2) Angka lempeng total Koloni/g E. coli APM/G Salmonela Kapang Koloni/g 1) Berlaku untuk keping mie 2) Berlaku untuk keping mie dan bumbunya (BSN, 2000)

Persyaratan Normal / dapat diterima Normal / dapat diterima Normal / dapat diterima Normal / dapat diterima Normal / dapat diterima Min. 90 Maks. 10,0 Maks. 14,5 Min 8,0 Min. 4,0 Maks. 2 Maks. 2,0 Maks 0,05 Maks. 0,5 Maks 1,0 x 106 <3 Negatif per 25 g Maks. 1,0 x 103


Lampiran 4. Proses Pembuatan Tepung Sukun Fermentasi

(a)

(b)

(c)

(f)

(e)

(d)

(g)

(h)

(i)

Gambar 8. Bahan dan alat yang digunakan dalam proses pembuatan tepung sukun fermentasi: (a) Bahan Baku Buah Sukun, (b) Buah sukun setelah proses pengupasan, (c) Alat pengiris sukun, (d) Buah sukun setelah diiris tipis dengan ketebalan ± 2mm, (e) Irisan tipis buah sukun direndam dalam media selama proses fermentasi, (f) Setelah fermentasi dilanjutkan proses pengeringan dengan menggunakan dehumidifier, (g) Irisan sukun setelah proses pengeringan, (h) Alat penggiling untuk menghaluskan irisan sukun setelah proses pengeringan, (i) Proses Pengayakan dengan ukuran 80 mesh.


Lampiran 5. Proses Pembuatan Mie Instan Tepung Sukun

(a)

(b)

(c)

(f)

(e)

(d)

(g)

(h)

(i)

Gambar 9. Proses pembuatan mie instan sukun : (a) Bahan baku mie tepung sukun, (b) Proses pengadukan, (c) Proses pengistirahatan, (d) Pemipihan adonan, (e) Pembentukan adonan menjadi lembaran, (f) Pemotongan adonan menjadi untaian mie, (g) Pencetakan untaian mie instan, (h) Pengukusan mie instan, (i) Pengeringan Mie Instan.


M1

M2

M3

M4

M5

M4

M5

M4

M5

(a)

M1

M2

M3 (b)

M1

M2

M3 (c)

Gambar 10. Adonan mie instan sebelum proses pengukusan (a), Mie instan setelah proses pengukusan (b), Mie instan setelah proses perebusan (c).


Lampiran 6. Analisa Mie Instan

Gambar 11. Analisa Kekerasan Menggunakan Texture Analyzer

Gambar 12. Analisa Tensile Strength Menggunakan Texture Analyzer


Lampiran 7. Analisa SPSS  Kadar Air Tepung Sukun Fermentasi kadar_air Duncan

a

perlakuan terigu1 terigu2 aquades+l.plan2 aquades+l.plan1 degan+l.plan 1 degan+ragi1 degan+ragi2 degan+l.plan2 aquades+ragi1 aquades+ragi2 Sig.

N 3 3 3 3 3 3 3 3 3 3

Subset for alpha = .05 1 2 3 9,900000 9,900000 10,086667 10,086667 10,286667 10,286667 10,310000 10,310000 10,326667 10,326667 10,333333 10,333333 10,493333 10,513333 10,633333 ,265 ,165 ,061

Means for groups in homogeneous subsets are displayed. a. Uses Harmonic Mean Sample Size = 3,000.

Tests of Normality a

kadar_air

perlakuan degan + l.plantarum aquades + l.plantarum degan + ragi aquades + ragi terigu

Kolmogorov-Smirnov Statistic df Sig. ,172 6 ,200* ,178 6 ,200* ,296 6 ,108 ,240 6 ,200* ,311 6 ,072

Statistic ,981 ,971 ,836 ,894 ,783

Shapiro-Wilk df 6 6 6 6 6

Sig. ,957 ,900 ,122 ,337 ,041

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

Descriptives kadar_air

N degan + l.plantarum aquades + l.plantarum degan + ragi aquades + ragi terigu Total

6 6 6 6 6 30

Mean 10,40167 10,18667 10,33000 10,57333 9,90000 10,27833

Std. Deviation ,130179 ,133666 ,060332 ,238886 ,270703 ,286637

Std. Error ,053146 ,054569 ,024631 ,097525 ,110514 ,052333

95% Confidence Interval for Mean Lower Bound Upper Bound 10,26505 10,53828 10,04639 10,32694 10,26669 10,39331 10,32264 10,82403 9,61591 10,18409 10,17130 10,38537

Minimum 10,205 10,000 10,240 10,320 9,560 9,560

Maximum 10,580 10,380 10,380 10,900 10,140 10,900


kadar_air Duncan

a

perlakuan terigu aquades + l.plantarum degan + ragi degan + l.plantarum aquades + ragi Sig.

N 6 6 6 6 6

Subset for alpha = .05 1 2 3 9,90000 10,18667 10,33000 10,40167 10,40167 10,57333 1,000 ,065 ,118


 Kadar Serat Tepung Sukun Fermentasi Duncan Subset for alpha = .05 perlakuan terigu1

N

1

2

3

4

5

3

2,428371

terigu2

3

2,428371

degan+ragi1

3

degan+l.plan 1

3

7,018188

aquades+l.plan1

3

7,422031

7,422031

aquades+ragi2

3

7,759758

7,759758

degan+ragi2

3

7,860003

aquades+ragi1

3

7,872081

degan+l.plan2

3

aquades+l.plan2

3

Sig.

5,173008

9,538876 13,193218 1,000

1,000

,051

,240

Means for groups in homogeneous subsets are displayed. a Uses Harmonic Mean Sample Size = 3,000. Tests of Normality Kolmogorov-Smirnov(a) Statistic serat

,230

df

Shapiro-Wilk

Sig. 15

Statistic

,031

,825

a Lilliefors Significance Correction

6

df

Sig. 15

,008

1,000

1,000


Descriptives serat N

Mean

Std. Deviation

95% Confidence Interval for Mean Upper Lower Bound Bound

Std. Error

Maximu m

degan+l.plantarum

3

7,018188

,3739582

,2159049

6,089224

7,947152

6,6765

7,4177

aquades+l.plantarum

3

7,422031

,2742896

,1583612

6,740658

8,103404

7,1881

7,7239

degan+ragi

3

5,173008

,3320930

,1917340

4,348043

5,997973

4,8409

5,5051

aquades+ragi

3

7,872081

,2550203

,1472360

7,238576

8,505587

7,6148

8,1248

terigu

3 1 5

2,428371

,0590745

,0341067

2,281622

2,575120

2,3699

2,4880

5,982736

2,0838728

,5380537

4,828726

7,136746

2,3699

8,1248

Total

serat Duncan Subset for alpha = .05 perlakuan terigu

N

1 3

2

3

4

2,428371

degan+ragi

3

degan+l.plantarum

3

7,018188

aquades+l.plantarum

3

7,422031

aquades+ragi

3

5,173008

1,000 1,000 Means for groups in homogeneous subsets are displayed. a Uses Harmonic Mean Sample Size = 3,000.

,109

 Kadar Protein Tepung Sukun Fermentasi protein Duncan

a

perlakuan aquades+l.plan2 aquades+l.plan1 aquades+ragi1 aquades+ragi2 degan+l.plan2 degan+l.plan 1 degan+ragi1 degan+ragi2 terigu1 terigu2 Sig.

N 3 3 3 3 3 3 3 3 3 3

7,422031 7,872081

Sig.

Subset for alpha = .05 1 2 3 3,843700 3,881000 3,939333 3,968667 4,143667 4,260667 5,340167 5,369667 13,936181 13,936181 ,133 ,902 1,000


Minimum

,078



perlakuan degan + l.plantarum aquades + l.plantarum degan + ragi aquades + ragi terigu

protein

Kolmogorov-Smirnov Statistic df Sig. ,261 6 ,200* ,227 6 ,200* ,193 6 ,200* ,168 6 ,200* ,266 6 ,200*

Statistic ,870 ,894 ,886 ,979 ,821


Sig. ,225 ,340 ,299 ,944 ,090


Descriptives protein

N degan + l.plantarum aquades + l.plantarum degan + ragi aquades + ragi terigu Total

Mean Std. Deviation 6 4,17202 ,164150 6 3,89570 ,286363 6 5,35476 ,202783 6 4,08530 ,269405 6 13,93618 ,416132 30 6,28879 3,932566

Std. Error ,067014 ,116907 ,082786 ,109984 ,169885 ,717985

95% Confidence Interval for Mean Lower Bound Upper Bound Minimum Maximum 3,99975 4,34428 4,021 4,465 3,59518 4,19622 3,589 4,290 5,14195 5,56757 5,165 5,690 3,80257 4,36802 3,677 4,465 13,49948 14,37289 13,532 14,445 4,82035 7,75723 3,589 14,445

protein Duncan

a

perlakuan aquades + l.plantarum aquades + ragi degan + l.plantarum degan + ragi terigu Sig.

N 6 6 6 6 6

Subset for alpha = .05 1 2 3 3,89570 4,08530 4,17202 5,35476 13,93618 ,119 1,000 1,000



 Wettability Tepung Sukun Fermentasi wettability a

Duncan

perlakuan degan+ragi1 degan+ragi2 degan+l.plan 1 degan+l.plan2 aquades+ragi2 aquades+l.plan2 aquades+ragi1 aquades+l.plan1 terigu1 terigu2 Sig.

N

1 26,333333

3 3 3 3 3 3 3 3 3 3

2

Subset for alpha = .05 3 4

5

6

74,000000 97,666667 110,6667 120,6667

110,6667 120,6667 123,3333 134,0000 267,0000

1,000

1,000

,060

,064

1403,000 1403,000 1,000

1,000


Descriptives wettability

N degan+l.plan aquades+l.plan degan+ragi aquades+ragi terigu Total

3 3 3 3 3 15

Mean 110,6667 123,3333 74,0000 121,3333 1403,0000 366,4667

Std. Deviation 9,07377 2,51661 3,46410 5,03322 24,00000 536,86469

Std. Error 5,23874 1,45297 2,00000 2,90593 13,85641 138,61787


Minimum 104,00 121,00 72,00 116,00 1379,00 72,00

Maximum 121,00 126,00 78,00 126,00 1427,00 1427,00

wettability Duncan

a

perlakuan degan+ragi degan+l.plan aquades+ragi aquades+l.plan terigu Sig.

N 3 3 3 3 3

Subset for alpha = .05 1 2 3 74,0000 110,6667 121,3333 123,3333 1403,0000 1,000 ,240 1,000



 Dispersibility Tepung Sukun Fermentasi dispersibility a

Duncan

perlakuan aquades+l.plan1 degan+l.plan 1 aquades+ragi1 degan+ragi2 terigu1 terigu2 degan+l.plan2 degan+ragi1 aquades+ragi2 aquades+l.plan2 Sig.

N 3 3 3 3 3 3 3 3 3 3


1 1,454667 1,489667 1,549000

1,723000 1,799000 1,799000 1,840000

,178

4

1,840000 1,964000 1,971000

,108

,066

2,216667 1,000



dispersibility

Kolmogorov-Smirnov Statistic df Sig. ,173 15 ,200*

Statistic ,947

Shapiro-Wilk df 15

Sig. ,472


Descriptives dispersibility

N air kelapa+l.plantaru aquades+l.plantarum air kelapa+ragi aquades+ragi terigu Total

Mean 1,8400 2,2167 1,7230 1,9710 1,7990 1,9099

3 3 3 3 3 15

95% Confidence Interval for Mean Std. Deviation Std. Error Lower Bound Upper Bound Minimum Maximum ,11175 ,06452 1,5624 2,1176 1,71 1,91 ,15213 ,08783 1,8387 2,5946 2,06 2,37 ,10329 ,05963 1,4664 1,9796 1,61 1,81 ,07200 ,04157 1,7921 2,1499 1,90 2,04 ,05604 ,03236 1,6598 1,9382 1,74 1,85 ,19984 ,05160 1,7993 2,0206 1,61 2,37

dispersibility Duncan

a

perlakuan air kelapa+ragi terigu air kelapa+l.plantarum aquades+ragi aquades+l.plantarum Sig.

N 3 3 3 3 3

Subset for alpha = .05 1 2 1,7230 1,7990 1,7990 1,8400 1,8400 1,9710 ,220

,083

3

2,2167 1,000



 Densitas Kamba Tepung Sukun Fermentasi densitas_kamba Duncan

a

perlakuan degan+ragi2 degan+l.plan2 aquades+ragi2 aquades+l.plan2 degan+ragi1 degan+l.plan 1 aquades+ragi1 aquades+l.plan1 terigu1 terigu2 Sig.

N

1 ,250000

3 3 3 3 3 3 3 3 3 3

2

Subset for alpha = .05 4

3

5

6

7

,270000 ,300000 ,306667 ,317767 ,332500 ,339233 ,348233

1,000

1,000

,119

1,000

,115

,448667 ,448667 1,000

1,000


Descriptives densitas_kamba

N degan+lplantarum aquades+l.plantarum degan+ragi aquades+ragi terigu Total

3 3 3 3 3 15

Mean ,332500 ,348233 ,317767 ,339233 ,448667 ,357280

Std. Deviation ,0091110 ,0039247 ,0086939 ,0049662 ,0030551 ,0487114

Std. Error ,0052602 ,0022659 ,0050194 ,0028672 ,0017638 ,0125772

95% Confidence Interval for Mean Lower Bound Upper Bound ,309867 ,355133 ,338484 ,357983 ,296170 ,339363 ,326897 ,351570 ,441078 ,456256 ,330305 ,384255

Minimum ,3249 ,3450 ,3111 ,3335 ,4460 ,3111

Maximum ,3426 ,3526 ,3276 ,3422 ,4520 ,4520

densitas_kamba Duncan

a

perlakuan degan+ragi degan+lplantarum aquades+ragi aquades+l.plantarum terigu Sig.

N 3 3 3 3 3


1 ,317767

,332500 ,339233

1,000

,230

4

,339233 ,348233 ,118

,448667 1,000



 Warna Tepung Sukun Fermentasi warna Duncan

a

perlakuan aquades+ragi2 aquades+l.plan2 degan+l.plan2 aquades+ragi1 degan+ragi2 terigu1 terigu2 aquades+l.plan1 degan+l.plan 1 degan+ragi1 Sig.

N

1 92,826667 92,853333

3 3 3 3 3 3 3 3 3 3


2

4

5

93,210000 93,273333 94,076667 94,560000 94,560000 94,690000

,755

,461

1,000

,159

95,080000 95,143333 ,461



Kolmogorov-Smirnov Statistic df Sig. ,210 15 ,073

warna

Statistic ,855

Shapiro-Wilk df 15

Sig. ,020

a. Lilliefors Significance Correction

Descriptives warna

N degan+l.plan aquades+l.plan degan+ragi aquaes+ragi terigu Total

Mean 93,2433 92,8533 94,0767 92,8267 94,5600 93,5120

3 3 3 3 3 15

Std. Deviation ,07024 ,09866 ,03512 ,19348 ,01000 ,72138

Std. Error ,04055 ,05696 ,02028 ,11170 ,00577 ,18626


Minimum 93,17 92,74 94,04 92,71 94,55 92,71

Maximum 93,31 92,92 94,11 93,05 94,57 94,57

warna Duncan

a

perlakuan aquaes+ragi aquades+l.plan degan+l.plan degan+ragi terigu Sig.

N 3 3 3 3 3

1 92,8267 92,8533


4

93,2433 94,0767 ,759

1,000

1,000

94,5600 1,000




Kolmogorov-Smirnov Statistic df Sig. ,322 15 ,000 ,216 15 ,058

a b

Statistic ,756 ,875

Shapiro-Wilk df 15 15

Sig. ,001 ,040


Descriptives

N a

b

degan+l.plan aquades+l.plan degan+ragi aquades+ragi terigu Total degan+l.plan aquades+l.plan degan+ragi aquades+ragi terigu Total

Mean ,8433 1,1367 ,7833 1,2933 -,4267 ,7260 7,7567 6,9700 6,6800 6,1867 9,1300 7,3447

3 3 3 3 3 15 3 3 3 3 3 15

Std. Deviation ,04163 ,01528 ,02517 ,01155 ,01528 ,62761 ,07095 ,06000 ,04583 ,04041 ,14526 1,06596

Std. Error ,02404 ,00882 ,01453 ,00667 ,00882 ,16205 ,04096 ,03464 ,02646 ,02333 ,08386 ,27523

95% Confidence Interval for Mean Lower Bound Upper Bound ,7399 ,9468 1,0987 1,1746 ,7208 ,8458 1,2646 1,3220 -,4646 -,3887 ,3784 1,0736 7,5804 7,9329 6,8210 7,1190 6,5662 6,7938 6,0863 6,2871 8,7692 9,4908 6,7544 7,9350

Minimum ,81 1,12 ,76 1,28 -,44 -,44 7,68 6,91 6,63 6,15 8,99 6,15

Maximum ,89 1,15 ,81 1,30 -,41 1,30 7,82 7,03 6,72 6,23 9,28 9,28

a Duncan

a

perlakuan terigu degan+ragi degan+l.plan aquades+l.plan aquades+ragi Sig.

N 3 3 3 3 3

1 -,4267


2

4

5

,7833 ,8433 1,1367 1,000

1,000

1,000

1,000

1,2933 1,000


b Duncan

a

perlakuan aquades+ragi degan+ragi aquades+l.plan degan+l.plan terigu Sig.

N 3 3 3 3 3

1 6,1867

2


5

6,6800 6,9700 7,7567 1,000

1,000

1,000

1,000

9,1300 1,000



 Kadar Air Mie Instan Tepung Sukun Fermentasi kadar_air a

Duncan

perlakuan kontrol_2 10%_1 5%_2 10_2 20_1 kontrol_1 5%_1 20% _2 40% _2 40%_1 Sig.

N 3 3 3 3 3 3 3 3 3 3

1 8,113333 8,306667

2


3

8,306667 8,466667

8,466667 8,580000 8,733333

6

7

8,733333 8,906667 8,926667 9,640000 9,946667

,132

,209

,053

,152

1,000

1,000

10,300000 1,000



Kolmogorov-Smirnov Shapiro-Wilk Statistic df Sig. Statistic df kadar_air ,160 15 ,200* ,898 15

Sig. ,088


Descriptives kadar_air

N 1,00 2,00 3,00 4,00 5,00 Total

3 3 3 3 3 15

Mean 8,1133 8,4667 8,5800 9,6400 9,9467 8,9493

Std. Deviation ,04163 ,04163 ,15620 ,10392 ,01155 ,74150


Std. Error ,02404 ,02404 ,09018 ,06000 ,00667 ,19145

Minimum 8,08 8,42 8,48 9,52 9,94 8,08

Maximum 8,16 8,50 8,76 9,70 9,96 9,96

kadar_air Duncan perlakuan 1,00 2,00 3,00 4,00 5,00 Sig.

a

N 3 3 3 3 3


1 8,1133

4

8,4667 8,5800 9,6400 1,000

,146

1,000

9,9467 1,000



 Kadar Serat Mie Instan Tepung Sukun Fermentasi serat a

Duncan perlakuan kontrol_1 kontrol_2 5%_2 5%_1 10%_1 10_2 20_1 20% _2 40% _2 40%_1 Sig.

N


1 1,230000 1,285000 1,546667 1,650000

3 3 3 3 3 3 3 3 3 3

1,546667 1,650000 2,010267 2,083333

,127

4

2,010267 2,083333 2,226667 2,253333

,054

,371

3,540000 3,838600 ,233


Tests of Normality Kolmogorov-Smirnov Statistic df ,268 6 ,198 6 ,179 6 ,215 6 ,299 6

perlakuan kontrol 5% 10% 20% 40%

serat

a

Sig. ,200* ,200* ,200* ,200* ,102

Statistic ,867 ,875 ,940 ,891 ,739


Sig. ,215 ,247 ,663 ,326 ,015


Descriptives serat

N kontrol 5% 10% 20% 40% Total

Mean 1,257505 1,596911 2,112861 2,240951 3,688618 2,179369

6 6 6 6 6 30

Std. Deviation ,0659114 ,1282118 ,3568070 ,2471615 ,4905297 ,8924945

Std. Error ,0269082 ,0523422 ,1456658 ,1009032 ,2002579 ,1629464


Minimum 1,1856 1,4545 1,7256 1,8331 2,7291 1,1856

Maximum 1,3788 1,7400 2,6708 2,4651 4,0257 4,0257

serat Duncan perlakuan kontrol 5% 10% 20% 40% Sig.

a

N 6 6 6 6 6

Subset for alpha = .05 1 2 1,257505 1,596911 2,112861 2,240951 ,061

3

3,688618 1,000

,466



 Kadar Protein Mie Instan Tepung Sukun Fermentasi protein Duncan Subset for alpha = .05 perlakuan 40%_1

N

1 3

2

3

4

5

20_1

3

8,9953

10%_1

3

9,5276

9,5276

40%__2

3

9,5542

9,5542

20%__2

3

9,6872

5%_1

3

10,1663

10_2

3

10,9115

kontrol_1

3

11,3107

5%_2

3

kontrol_2

3

Sig.

6

7,6646

12,9607 13,8921 1,000

,088

,060

,193

1,000

1,000

Means for groups in homogeneous subsets are displayed. a Uses Harmonic Mean Sample Size = 3,000. Tests of Normality Kolmogorov-Smirnov Statistic df ,110 15

protein

a

Sig. ,200*

Statistic ,954

Shapiro-Wilk df 15

Sig. ,583


Descriptives protein


Mean 11,310653 10,166281 9,527561 8,995295 7,664630 9,532884

3 3 3 3 3 15

Std. Deviation ,0921912 ,1219575 ,5132987 ,3226691 ,4224730 1,2862474

Std. Error ,0532266 ,0704122 ,2963532 ,1862931 ,2439149 ,3321077


Minimum 11,2574 10,0598 8,9421 8,6227 7,3453 7,3453

Maximum 11,4171 10,2993 9,9001 9,1816 8,1437 11,4171

protein Duncan

a

perlakuan 40% 20% 10% 5% kontrol Sig.

N 3 3 3 3 3

1 7,664630


4

8,995295 9,527561 10,166281 1,000

,082

1,000

11,310653 1,000



 Cooking Loss Mie Instan Tepung Sukun Fermentasi cooking_loss Duncan

a

perlakuan kontrol_2 5%_2 10_2 20% _2 kontrol_1 40% _2 5%_1 10%_1 20_1 40%_1 Sig.

N

1 4,134134 4,464464

3 3 3 3 3 3 3 3 3 3


2 4,464464 4,534535

4,534535 4,854855

5

6

4,854855 5,038233 5,115115 6,229533 6,246233 6,299567

,052

,666

,059

,138

,684

6,873433 1,000



Kolmogorov-Smirnov Statistic df Sig. ,219 15 ,052

cooking_loss

Statistic ,894

Shapiro-Wilk df 15

Sig. ,076


Descriptives cooking_loss


Mean 5,038238 6,229530 6,246246 6,299600 6,873473 6,137417

3 3 3 3 3 15

Std. Deviation ,1990022 ,3046822 ,0900901 ,0503362 ,1421234 ,6389936

Std. Error ,1148940 ,1759083 ,0520135 ,0290616 ,0820550 ,1649874


Minimum 4,8144 6,0060 6,1562 6,2462 6,7465 4,8144

Maximum 5,1952 6,5766 6,3363 6,3462 7,0270 7,0270

cooking_loss Duncan

a

perlakuan kontrol 5% 10% 20% 40% Sig.

N 3 3 3 3 3

Subset for alpha = .05 1 2 5,038238 6,229530 6,246246 6,299600 1,000

3

6,873473 1,000

,660



 Kekerasan Mie Instan Tepung Sukun Fermentasi hardness Duncan

a

perlakuan 5%_1 kontrol_2 5%_2 10%_1 10_2 kontrol_1 40%_1 20% _2 20_1 40% _2 Sig.

N

1 157,2214

3 3 3 3 3 3 3 3 3 3

2


3

5

6

7

235,5415 246,3150 246,9943 268,1493 280,2992 284,7514 312,3221

1,000

1,000

,881

1,000

,334

1,000

349,3337 349,6028 ,953


Tests of Normality Kolmogorov-Smirnov(a) hardness

Statistic ,202

df

Shapiro-Wilk

Sig. ,099

15

Statistic ,870

df 15

Sig. ,034

a Lilliefors Significance Correction

Descriptives hardness


3 3 3 3 3 15

Mean 235,5415 246,3150 268,1493 312,3221 349,6028 282,3862

Std. Deviation 2,9582449 6,6750000 3,3381234 7,9350518 1,9342460 44,4005900

Std. Error 1,7079435 3,8538130 1,9272664 4,5813043 1,1167374 11,46418


Minimum 232,1259 239,6400 264,4209 303,1897 348,0955 232,1259

Maximum 237,2906 252,9900 270,8604 317,5321 351,7838 351,7838

hardness Duncan perlakuan kontrol 5% 10% 20%

N


1 235,54148 5

2

3

5

246,31500 0 268,14929 4

3

312,32214 3

3

40% 3 Sig. 1,000 1,000 Means for groups in homogeneous subsets are displayed.

4

1,000

1,000

349,602850 1,000


 Tensile Strength Mie Instan Tepung Sukun Fermentasi tensile Duncan

a

perlakuan 40% _2 20% _2 40%_1 10_2 5%_2 20_1 kontrol_2 10%_1 5%_1 kontrol_1 Sig.

N 3 3 3 3 3 3 3 3 3 3

1 ,05375709 ,05612684 ,05669589 ,05713017


2

,05612684 ,05669589 ,05713017 ,05812062

,071

,05713017 ,05812062 ,06057099

,277

4

5

,06057099 ,06207601 ,06339043

,059

,117

,06753070 ,07065527 ,070


Tests of Normality Kolmogorov-Smirnov Statistic df ,112 15

tensile

a

Sig. ,200*

Statistic ,981

Shapiro-Wilk df 15

Sig. ,975


Descriptives tensile


Mean ,0706553 ,0675307 ,0633904 ,0605710 ,0566959 ,0637687

3 3 3 3 3 15

Std. Deviation ,00222576 ,00105647 ,00116191 ,00047169 ,00308402 ,00534669

Std. Error ,00128504 ,00060995 ,00067083 ,00027233 ,00178056 ,00138051

95% Confidence Interval for Mean Lower Bound Upper Bound ,0651262 ,0761844 ,0649063 ,0701551 ,0605041 ,0662768 ,0593992 ,0617427 ,0490348 ,0643570 ,0608078 ,0667296

Minimum ,06892 ,06675 ,06215 ,06005 ,05314 ,05314

Maximum ,07316 ,06873 ,06445 ,06097 ,05866 ,07316

tensile Duncan

a


N 3 3 3 3 3

Subset for alpha = .05 1 2 ,0566959 ,0605710 ,0633904

1,000

3

,0675307 ,0706553 ,066

,092



 Warna Mie Instan Tepung Sukun Fermentasi warna Duncan

a

perlakuan 40% _2 40%_1 20% _2 20_1 10%_1 10_2 5%_1 5%_2 kontrol_1 kontrol_2 Sig.

N

1 48,9433

3 3 3 3 3 3 3 3 3 3

2

3

4


7

8

9

50,0600 54,6833 56,5500 58,4800 60,1133 60,4967 62,4167 63,1567 1,000

1,000

1,000

1,000

1,000

,213

1,000

64,7767 1,000

1,000


Tests of Normality Kolmogorov-Smirnov(a) Statistic ,165

warna

df 15

Shapiro-Wilk

Sig. ,200(*)

Statistic ,882

df 15

Sig. ,050

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


Mean 63,15667 60,49667 58,48000 56,55000 50,06000 57,74867

3 3 3 3 3 15

Std. Deviation ,142945 ,430039 ,504083 ,331512 ,026458 4,588773

Std. Error ,082529 ,248283 ,291033 ,191398 ,015275 1,184816


Minimum 63,000 60,130 57,930 56,170 50,040 50,040

Maximum 63,280 60,970 58,920 56,780 50,090 63,280

warna Duncan

a


N 3 3 3 3 3

1 50,06000

2


4

5

56,55000 58,48000 60,49667 1,000

1,000

1,000

1,000

63,15667 1,000



Tests of Normality Kolmogorov-Smirnov Statistic df ,151 15 ,201 15

a b

a

Sig. ,200* ,106

Statistic ,928 ,910

Shapiro-Wilk df 15 15

Sig. ,255 ,136


Descriptives

N a

b

kontrol 5% 10% 20% 40% Total kontrol 5% 10% 20% 40% Total

Mean -,4800 ,2733 ,4933 ,9733 1,9200 ,6360 15,7600 14,7867 13,6867 12,6167 9,9833 13,3667

3 3 3 3 3 15 3 3 3 3 3 15

Std. Deviation ,02646 ,02517 ,04041 ,08963 ,18735 ,82685 ,31432 ,09074 ,97429 ,51384 ,53678 2,11771

Std. Error ,01528 ,01453 ,02333 ,05175 ,10817 ,21349 ,18148 ,05239 ,56250 ,29667 ,30991 ,54679

95% Confidence Interval for Mean Lower Bound Upper Bound -,5457 -,4143 ,2108 ,3358 ,3929 ,5937 ,7507 1,1960 1,4546 2,3854 ,1781 1,0939 14,9792 16,5408 14,5613 15,0121 11,2664 16,1069 11,3402 13,8931 8,6499 11,3168 12,1939 14,5394

Minimum -,50 ,25 ,45 ,87 1,71 -,50 15,40 14,69 12,99 12,32 9,57 9,57

Maximum -,45 ,30 ,53 1,03 2,07 2,07 15,98 14,87 14,80 13,21 10,59 15,98

a a

Duncan perlakuan kontrol 5% 10% 20% 40% Sig.

N

1 3 3 3 3 3


2

4

5

-,4800 ,2733 ,4933 ,9733 1,000

1,000

1,000

1,000

1,9200 1,000


b Duncan

a


N 3 3 3 3 3

1 9,9833


4

12,6167 13,6867

1,000

1,000

1,000

14,7867 15,7600 ,062



 Cooking Time Mie Instan Tepung Sukun Fermentasi Tests of Normality a

Kolmogorov-Smirnov Statistic df Sig. ,179 10 ,200*

cook_time

Statistic ,853

Shapiro-Wilk df 10

Sig. ,064


Descriptives cook_time

N 0% 5% 10% 20% 40% Total

2 2 2 2 2 10

Mean 360,0000 337,5000 281,0000 247,5000 242,5000 293,7000

Std. Deviation ,0000000 10,6066017 5,6568542 10,6066017 3,5355339 50,2572272


Std. Error ,0000000 7,5000000 4,0000000 7,5000000 2,5000000 15,89273

cook_time Duncan

a

perlakuan 40% 20% 10% 5% 0% Sig.

N 2 2 2 2 2

1 242,5000 247,5000


281,0000 337,5000 ,526

1,000

1,000


4

360,0000 1,000

Minimum 360,0000 330,0000 277,0000 240,0000 240,0000 240,0000

Maximum 360,0000 345,0000 285,0000 255,0000 245,0000 360,0000




Analisa Sensori Mie Instan Tepung Sukun (Kruskal Wallis) Test Statistics(a,b)

Chi-Square

warna 93,142

df Asymp. Sig.

aroma 90,989

rasa 67,977

kekenyalan 62,911

overall 100,492

4

4

4

4

4

,000

,000

,000

,000

,000

a Kruskal Wallis Test b Grouping Variable: konsentrasi



Analisa Sensori Mie Instan Tepung Sukun (Mann Whitney Kontrol VS 5%) Ranks warna

aroma

rasa

kekenyalan

overall

konsentrasi kontrol 5% Total kontrol 5% Total kontrol 5% Total kontrol 5% Total kontrol 5% Total

N 30 30 60 30 30 60 30 30 60 30 30 60 30 30 60

Mean Rank 34,57 26,43

Sum of Ranks 1037,00 793,00

38,95 22,05

1168,50 661,50

32,27 28,73

968,00 862,00

36,67 24,33

1100,00 730,00

34,82 26,18

1044,50 785,50

Test Statistics Mann-Whitney U Wilcoxon W Z Asymp. Sig. (2-tailed)

warna 328,000 793,000 -1,898 ,058

aroma 196,500 661,500 -3,986 ,000

a

rasa 397,000 862,000 -,815 ,415

kekenyalan 265,000 730,000 -2,849 ,004

overall 320,500 785,500 -2,027 ,043

a. Grouping Variable: konsentrasi





aroma

rasa

kekenyalan

overall


N 30 30 60 30 30 60 30 30 60 30 30 60 30 30 60

Mean Rank 35,50 25,50

Sum of Ranks 1065,00 765,00

40,68 20,32

1220,50 609,50

32,85 28,15

985,50 844,50

36,60 24,40

1098,00 732,00

36,48 24,52

1094,50 735,50

Test Statistics(a) warna 300,000 765,000 -2,320 ,020 a Grouping Variable: konsentrasi

aroma 144,500 609,500 -4,750 ,000

Mann-Whitney U Wilcoxon W Z Asymp. Sig. (2-tailed)



rasa 379,500 844,500 -1,083 ,279

kekenyalan 267,000 732,000 -2,823 ,005

overall 270,500 735,500 -2,792 ,005


aroma

rasa

kekenyalan

overall


N 30 30 60 30 30 60 30 30 60 30 30 60 30 30 60

Mean Rank 41,77 19,23

Sum of Ranks 1253,00 577,00

44,77 16,23

1343,00 487,00

39,40 21,60

1182,00 648,00

40,65 20,35

1219,50 610,50

43,57 17,43

1307,00 523,00

Test Statistics(a) warna

aroma

rasa

kekenyalan

overall

Mann-Whitney U

112,000

22,000

183,000

145,500

58,000

Wilcoxon W

577,000

487,000

648,000

610,500

523,000

-5,239

-6,550

-4,093

-4,663

-6,064

,000 a Grouping Variable: konsentrasi

,000

,000

,000

,000

Z Asymp. Sig. (2-tailed)





aroma

rasa

kekenyalan

overall


N 30 30 60 30 30 60 30 30 60 30 30 60 30 30 60

Mean Rank 45,17 15,83

Sum of Ranks 1355,00 475,00

44,60 16,40

1338,00 492,00

43,48 17,52

1304,50 525,50

44,08 16,92

1322,50 507,50

45,13 15,87

1354,00 476,00

Test Statistics(a)

Mann-Whitney U

warna 10,000

aroma 27,000

rasa 60,500

kekenyalan 42,500

overall 11,000

Wilcoxon W

475,000

492,000

525,500

507,500

476,000

-6,918

-6,677

-6,066

-6,267

-6,944

,000

,000

,000

,000

,000


a Grouping Variable: konsentrasi



Analisa Sensori Mie Instan Tepung Sukun (Mann Whitney 5% VS 10%) Ranks warna

aroma

rasa

kekenyalan

overall

konsentrasi 5% 10% Total 5% 10% Total 5% 10% Total 5% 10% Total 5% 10% Total

N 30 30 60 30 30 60 30 30 60 30 30 60 30 30 60

Mean Rank 32,33 28,67

Sum of Ranks 970,00 860,00

32,78 28,22

983,50 846,50

31,35 29,65

940,50 889,50

30,43 30,57

913,00 917,00

33,18 27,82

995,50 834,50

Test Statistics(a) warna

aroma

rasa

Mann-Whitney U

395,000

381,500

424,500

448,000

369,500

Wilcoxon W

860,000

846,500

889,500

913,000

834,500

-,857

-1,050

-,393

-,031

-1,249

,392 a Grouping Variable: konsentrasi

,294

,695

,975

,212


kekenyalan

overall





aroma

rasa

kekenyalan

overall


N 30 30 60 30 30 60 30 30 60 30 30 60 30 30 60

Mean Rank 42,00 19,00

Sum of Ranks 1260,00 570,00

40,32 20,68

1209,50 620,50

40,10 20,90

1203,00 627,00

35,88 25,12

1076,50 753,50

42,72 18,28

1281,50 548,50

Test Statistics(a) warna 105,000 570,000 Z -5,305 Asymp. Sig. (2-tailed) ,000 a Grouping Variable: konsentrasi

aroma 155,500 620,500 -4,582 ,000

Mann-Whitney U Wilcoxon W



rasa 162,000 627,000 -4,404 ,000

kekenyalan 288,500 753,500 -2,455 ,014

overall 83,500 548,500 -5,677 ,000


aroma

rasa

kekenyalan

overall


N 30 30 60 30 30 60 30 30 60 30 30 60 30 30 60

Mean Rank 45,23 15,77

Sum of Ranks 1357,00 473,00

43,85 17,15

1315,50 514,50

43,82 17,18

1314,50 515,50

41,35 19,65

1240,50 589,50

44,92 16,08

1347,50 482,50

Test Statistics(a) warna 8,000 473,000 -6,920 Asymp. Sig. (2-tailed) ,000 a Grouping Variable: konsentrasi Mann-Whitney U Wilcoxon W Z

aroma 49,500 514,500 -6,236 ,000

rasa 50,500 515,500 -6,204 ,000

kekenyalan 124,500 589,500 -5,034 ,000

overall 17,500 482,500 -6,816 ,000





aroma

rasa

kekenyalan

overall


N 30 30 60 30 30 60 30 30 60 30 30 60 30 30 60

Mean Rank 40,25 20,75

Sum of Ranks 1207,50 622,50

36,88 24,12

1106,50 723,50

38,08 22,92

1142,50 687,50

36,65 24,35

1099,50 730,50

41,88 19,12

1256,50 573,50

Test Statistics(a) warna Mann-Whitney U

157,500 Wilcoxon W 622,500 Z -4,508 Asymp. Sig. (2-tailed) ,000 a Grouping Variable: konsentrasi



aroma

rasa

258,500 723,500 -2,981 ,003

222,500 687,500 -3,488 ,000

kekenyalan 265,500 730,500 -2,814 ,005

overall 108,500 573,500 -5,322 ,000


aroma

rasa

kekenyalan

overall


N 30 30 60 30 30 60 30 30 60 30 30 60 30 30 60

Mean Rank 44,58 16,42

Sum of Ranks 1337,50 492,50

42,58 18,42

1277,50 552,50

43,12 17,88

1293,50 536,50

42,38 18,62

1271,50 558,50

44,78 16,22

1343,50 486,50


Test Statistics(a) warna 27,500 492,500 Z -6,635 Asymp. Sig. (2-tailed) ,000 a Grouping Variable: konsentrasi Mann-Whitney U Wilcoxon W



aroma 87,500 552,500 -5,704 ,000

rasa 71,500 536,500 -5,878 ,000

kekenyalan 93,500 558,500 -5,473 ,000

overall 21,500 486,500 -6,739 ,000


aroma

rasa

kekenyalan

overall


N 30 30 60 30 30 60 30 30 60 30 30 60 30 30 60

Mean Rank 43,02 17,98

Sum of Ranks 1290,50 539,50

41,97 19,03

1259,00 571,00

40,58 20,42

1217,50 612,50

40,18 20,82

1205,50 624,50

43,17 17,83

1295,00 535,00

Test Statistics(a) warna Mann-Whitney U 74,500 Wilcoxon W 539,500 Z -6,050 Asymp. Sig. (2-tailed) ,000 a Grouping Variable: konsentrasi

aroma 106,000 571,000 -5,474 ,000

rasa 147,500 612,500 -4,789 ,000

kekenyalan 159,500 624,500 -4,565 ,000

overall 70,000 535,000 -6,186 ,000

Worksheet Uji Rangking Hedonik. Identifikasi sampel. Mi instan dengan konsentrasi tepung sukun fermentasi 10%

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