7. lampiran lampiran 1. kandungan gizi buah labu kuning ...repository.unika.ac.id/16588/8/13.70.0129...

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7. LAMPIRAN

Lampiran 1. Kandungan gizi buah labu kuning pe 100g daging buah (Susanto,

2009)

Zat Gizi Kadar/Satuan

Kalori 29,00 kkal

Protein 1,10 g

Lemak 0,30 g

Karbohidrat 6,60 g

Kalsium 45,00 mg

Fosfor 64,00 mg

Zat Besi 1,40 mg

Vitamin A (SI) 180,00

Air 91,20 g

43

Lampiran 2. Syarat Mutu Kue Basah (SNI 01-4309-1996)

No Kriteria uji Satuan Persyaratan

1 Keadaan :

1.1 Kenampakan - Normal tidak berjamur 1

1.2 Bau - Normal

1.3 Rasa - Normal

2 Air %b/b Maks. 40

3 Abu (tidak termasuk garam)

dihitung atas dasar bahan kering

%b/b Maks. 3

4 Abu yang tidak larut dalam asam %b/b Maks. 3,0

5 NaCl %b/b Maks. 2,5

6 Gula %b/b Min. 8,0

7 Lemak %b/b Maks. 3,0

8 Serangga/belatung - Tidak boleh ada

9 Bahan tambahan makanan

9.1 Pengawet

9.2 Pewarna

9.3 Pemanis buatan

9.4 Sakarin siklamat Negatif

10 Cemaran logam

10.1 Raksa (Hg) mg/kg Maks. 0,05

10.2 Timbal (Pb) mg/kg Maks. 1,0

10.3 Tembaga (Cu) mg/kg Maks. 10,0

10.4 Seng (Zn) mg/kg Maks. 40,0

11 Cemaran arsen (As) mg/kg Maks. 0,5

12 Cemaran mikroba

12.1 Angka lempeng total koloni/g Maks. 106

12.2 E. coli APM/g < 3

12.3 Kapang koloni/g Maks. 104

44

Lampiran 3. Kurva Standar Beta Karoten

Pengenceran (ppm) Absorbansi

2 0.8356

4 0.437

8 0.2014

16 0.0953

32 0.0464

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Lampiran 4. Kurva Standar Amilosa

Pengenceran (ppm) Absorbansi

1,175 0,0222

2,35 0,0421

4,7 0,0876

9,4 0,1887

14,1 0,2799

18,8 0,3754

23,5 0,4626

46

Lampiran 5. Hasil Perhitungan Total Plate Count

Tabel 8. Nilai Perhitungan Total Plate Count

Hari CFU / ml

0% (kontrol) 30% 40%

0 1,33x105 – 3,00x105 1,86x105 – 3,00x105 2,13x105 – 3,43x105

1 1,00x106 – 1,03x106 1,00x106 – 1,14x106 1,20x106 – 1,29x106

2 1,11x106 – 1,16x106 1,16x106 – 1,20x106 1,46x106 – 1,63x106

3 1,26x106 – 1,50x106 1,63x106 – 1,73x106 1,83x106 – 1,96x106

4 1,54x106 – 1,73x106 1,81x106 – 1,84x106 1,97x106 – 2,16x106

5 5,33x105 – 6,00x105 6,67x105 – 7,33x105 9,33x105 – 8,67x105

Keterangan:

KL K = kue lumpur tanpa penambahan puree labu kuning

KL F1= kue lumpur dengan penambahan puree labu kuning sebanyak 30%

KL F2= kue lumpur dengan penambahan puree labu kuning sebanyak 40%

•Data yang disajikan adalah mean

47

Lampiran 6. Hasil Analisa Uji Normalitas

Tests of Normality

sampel

Kolmogorov-Smirnova Shapiro-Wilk

Statistic df Sig. Statistic df Sig.

Kadar air 1 .313 6 .068 .838 6 .125

2 .192 6 .200* .887 6 .300

3 .277 6 .168 .877 6 .255

Kadar abu 1 .167 6 .200* .960 6 .817

2 .293 6 .117 .822 6 .091

3 .188 6 .200* .903 6 .390

Kadar protein 1 .261 6 .200* .866 6 .211

2 .319 6 .056 .683 6 .004

3 .319 6 .056 .683 6 .004

Kadar lemak 1 .167 6 .200* .957 6 .798

2 .147 6 .200* .992 6 .994

3 .273 6 .184 .787 6 .045

Kadar karbo 1 .271 6 .191 .907 6 .417

2 .126 6 .200* .996 6 .999

3 .191 6 .200* .969 6 .887

Kadar beta 1 .174 6 .200* .950 6 .741

2 .279 6 .157 .800 6 .059

3 .274 6 .180 .853 6 .166

Kadar amilosa 1 .156 6 .200* .948 6 .726

2 .202 6 .200* .950 6 .737

3 .235 6 .200* .886 6 .299

a. Lilliefors Significance Correction

48

1. Analisa Proksimat

2. Analisa Fisik

Tests of Normality

sampel



L 1 .194 6 .200* .939 6 .650

2 .187 6 .200* .917 6 .481

3 .234 6 .200* .928 6 .565

A 1 .334 6 .035 .756 6 .023

2 .284 6 .143 .816 6 .081

3 .195 6 .200* .895 6 .345

B 1 .175 6 .200* .932 6 .598

2 .231 6 .200* .912 6 .450

3 .267 6 .200* .909 6 .428

Hardness 1 .323 6 .049 .824 6 .095

2 .238 6 .200* .890 6 .318

3 .228 6 .200* .900 6 .376

Springiness 1 .279 6 .158 .860 6 .188

2 .177 6 .200* .949 6 .728

3 .213 6 .200* .887 6 .301

Viskositas 1 .293 6 .117 .822 6 .091

2 .392 6 .004 .701 6 .006

3 .407 6 .002 .640 6 .001

persenpengembangan 1 .216 6 .200* .897 6 .354

2 .245 6 .200* .913 6 .453

3 .236 6 .200* .909 6 .428

*. This is a lower bound of the true significance.

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Tests of Normality

sampel



L 1 .194 6 .200* .939 6 .650

2 .187 6 .200* .917 6 .481

3 .234 6 .200* .928 6 .565

A 1 .334 6 .035 .756 6 .023

2 .284 6 .143 .816 6 .081

3 .195 6 .200* .895 6 .345

B 1 .175 6 .200* .932 6 .598

2 .231 6 .200* .912 6 .450

3 .267 6 .200* .909 6 .428

Hardness 1 .323 6 .049 .824 6 .095

2 .238 6 .200* .890 6 .318

3 .228 6 .200* .900 6 .376

Springiness 1 .279 6 .158 .860 6 .188

2 .177 6 .200* .949 6 .728

3 .213 6 .200* .887 6 .301

Viskositas 1 .293 6 .117 .822 6 .091

2 .392 6 .004 .701 6 .006

3 .407 6 .002 .640 6 .001

persenpengembangan 1 .216 6 .200* .897 6 .354

2 .245 6 .200* .913 6 .453

3 .236 6 .200* .909 6 .428

a. Lilliefors Significance Correction

*. This is a lower bound of the true significance.

Lampiran 7. Hasil Analisa SPSS Uji Lanjutan Duncan

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1. Kadar Air

Kadar air

Duncan

Sampel N

Subset for alpha = 0.05

1 2 3

Kontrol 6 33.4600

F1 6 47.9567

F2 6 52.7233

Sig. 1.000 1.000 1.000

Means for groups in homogeneous subsets are

displayed.

2. Kadar Abu

Kadar abu

Duncan

Sampel N


1 2

Kontrol 6 1.4000

F1 6 2.2667

F2 6 2.3583

Sig. 1.000 .220

Means for groups in homogeneous subsets

are displayed.

3. Kadar Lemak

Kadar lemak

Duncan

Sampel N


1 2 3

Kontrol 6 28.8167

F1 6 30.7167

F2 6 32.3333

Sig. 1.000 1.000 1.000


displayed.

4. Kadar Protein

51

Kadar protein

Duncan

Sampel N


1 2 3

F2 6 6.3900

F1 6 7.2650

Kontrol 6 7.7317

Sig. 1.000 1.000 1.000

Means for groups in homogeneous subsets are displayed.

5. Kadar Karbohidrat

Kadar karbo

Duncan

Sampel N


1 2 3

F2 6 6.1950

F1 6 11.7950

Kontrol 6 28.5917

Sig. 1.000 1.000 1.000


6. Kadar Beta Karoten

Kadar beta

Duncan

Sampel N


1 2 3

Kontrol 6 .5798

F1 6 2.0970

F2 6 2.8607

Sig. 1.000 1.000 1.000


7. Kadar Amilosa

52

Kadar amilosa

Duncan

Sampel N


1 2 3

F2 6 10.8633

F1 6 12.8250

Kontrol 6 14.4217

Sig. 1.000 1.000 1.000


8. Uji Warna L*

L

Duncan

Sampel N


1 2 3

F2 6 51.9233

F1 6 58.1600

Kontrol 6 63.7250

Sig. 1.000 1.000 1.000


9. Uji Warna a*

a

Duncan

Sampel N


1 2 3

Kontrol 6 -2.2300

F1 6 2.7033

F2 6 3.5250

Sig. 1.000 1.000 1.000


10. Uji Warna b*

53

b

Duncan

Sampel N


1 2 3

Kontrol 6 28.6950

F1 6 35.3817

F2 6 38.5450

Sig. 1.000 1.000 1.000


11. Uji Kekerasan/Hardness

Hardness

Duncan

Sampel N


1 2 3

F2 6 2.5736

F1 6 2.7564

Kontrol 6 4.3309

Sig. 1.000 1.000 1.000


displayed.

12. Uji Kekerasan/Springiness

Springiness

Duncan

Sampel N


1 2 3

Kontrol 6 5.5867

F1 6 6.5450

F2 6 7.4900

Sig. 1.000 1.000 1.000


displayed.

13. Uji Viskositas

54

Viskositas

Duncan

sampel N


1 2 3

Kontrol 6 34,440

F1 6 36,500

F2 6 39,330

Sig. 1.000 1.000 1.000


displayed.

14. Uji Persen Pengembangan

Persen pengembangan

Duncan

sampel N


1 2 3

F2 6 .2065

F1 6 .2857

Kontrol 6 .4200

Sig. 1.000 1.000 1.000


displayed.

55

Lampiran 8. HasilAnalisa SPSS Uji

Kruskal Wallis

1. Uji Rating

Test Statisticsb,c

warna

Chi-Square 7.360

df 2

Asymp. Sig. .025

Monte

Carlo Sig.

Sig. .023a

95%

Confidence

Interval

Lower

Bound .020

Upper

Bound .026

a. Based on 10000 sampled tables with

starting seed 2000000.

b. Kruskal Wallis Test

c. Grouping Variable:

perlakuan

Test Statisticsb,c

aroma

Chi-Square 2.147

df 2

Asymp. Sig. .342

Monte

Carlo Sig.

Sig. .346a

95% Confidence

Interval

Lower

Bound .337

Upper

Bound .355

a. Based on 10000 sampled tables with

starting seed 926214481.



perlakuan

Test Statisticsb,c

tekstur

Chi-Square 6.116

df 2

Asymp. Sig. .047

Monte Carlo

Sig.

Sig. .048a

95% Confidence

Interval

Lower

Bound .044

Upper

Bound .052

a. Based on 10000 sampled tables with starting

seed 1314643744.



perlakuan

Test Statisticsb,c

rasa

Chi-Square 7.559

df 2

Asymp. Sig. .023

Monte Carlo

Sig.

Sig. .021a

95% Confidence

Interval

Lower Bound .018

Upper Bound .024

a. Based on 10000 sampled tables with starting seed 624387341.


c. Grouping Variable: perlakuan

Test Statisticsb,c

overall

Chi-Square 6.569

df 2

Asymp. Sig. .037

Monte Carlo

Sig.

Sig. .032a

95% Confidence

Interval

Lower Bound .029

Upper Bound .036

a. Based on 10000 sampled tables with starting seed 334431365.



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2. Uji Ranking

Test Statisticsb,c

Warna

Chi-Square 25.637

df 3

Asymp. Sig. .000

Monte Carlo

Sig.

Sig. .000a

95% Confidence

Interval

Lower

Bound .000

Upper

Bound .000

a. Based on 10000 sampled tables with starting seed

112562564.



Test Statisticsb,c

Tekstur

Chi-Square 13.150

df 3

Asymp. Sig. .004

Monte Carlo

Sig.

Sig. .003a

95% Confidence

Interval

Lower

Bound .002

Upper

Bound .005


303130861.



Test Statisticsb,c

Aroma

Chi-Square 4.903

df 3

Asymp. Sig. .179

Monte Carlo

Sig.

Sig. .178a

95% Confidence

Interval

Lower

Bound .171

Upper

Bound .186


221623949.



Test Statisticsb,c

Rasa

Chi-Square 12.258

df 3

Asymp. Sig. .007

Monte Carlo

Sig.

Sig. .006a

95% Confidence

Interval

Lower

Bound .004

Upper Bound .007


92208573.



Test Statisticsb,c

Overall

Chi-Square 11.240

df 3

Asymp. Sig. .010

Monte Carlo

Sig.

Sig. .010a

95% Confidence

Interval

Lower

Bound .009

Upper

Bound .012


1335104164.



58

Lampiran 9. Scoresheet Kue Lumpur Labu Kuning

UJI RANKING HEDONIK Nama :

Tanggal :

Produk : Kue Lumpur

Atribut : Kekenyalan

Instruksi :

Berkumur-kumurlah dahulu sebelum menguji sampel.

Di hadapan Anda terdapat 4 sampel kue lumpur. Cicipi sampel tersebut secara berurutan

dari kiri ke kanan. Setelah mencicipi semua sampel, Anda boleh mengulang sesering

yang Anda perlukan. Urutkan sampel dari yang paling Anda sukai (ranking = 4) hingga

sampel yang paling tidak Anda sukai (ranking = 1).

Kode Sampel Ranking (jangan ada yang dobel)

________ _____________

________ _____________

________ _____________

________ _____________

________ _____________

________ _____________

Terima kasih

59

Lampiran 10. Scoresheet Kue Lumpur Labu Kuning

UJI RATING HEDONIK Nama :

Tanggal :

Produk : Kue Lumpur

Atribut : Kekenyalan

Instruksi :

Berkumur-kumurlah dahulu sebelum menguji sampel.

Di hadapan Anda terdapat 4 sampel kue lumpur. Cicipi sampel tersebut secara berurutan

dari kiri ke kanan. Setelah mencicipi semua sampel, Anda boleh mengulang sesering

yang Anda perlukan. Urutkan sampel dari yang paling Anda sukai (ranking = 5) hingga

sampel yang paling tidak Anda sukai (ranking = 1).

Kode Sampel Ranking (jangan ada yang dobel)

________ _____________

________ _____________

________ _____________

________ _____________

________ _____________

________ _____________

Terima kasih

7. lampiran lampiran 1. kandungan gizi buah labu kuning ...repository.unika.ac.id/16588/8/13.70.0129...

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