7. lampiran lampiran 1. sni 01-3921-1995 spesifikasi ...repository.unika.ac.id/8419/8/06.70.0067 ika...

7. LAMPIRAN

Lampiran 1. SNI 01-3921-1995

Penggunaan hasil kacang tanah sangat beragam, mulai dari industri rumah tangga

hingga industri pangan modern. Untuk keperluan pemasaran maka ditetapkan Standar

Nasional Indonesia (SNI 01-3921-1995) untuk mutu kacang tanah biji (wose) dan

polong (gelondong) seperti berikut ini.

Spesifikasi persyaratan mutu kacang tanah biji (wose)

No. Jenis Uji Satuan Persyaratan Umum I II III 1 Kadar air (%) Maks. 6 Maks. 7 Maks. 8 2 Butir rusak (%) Maks. 0 Maks. 1 Maks. 2 3 Butir belah (%) Maks. 1 Maks. 5 Maks. 10 4 Butir warna lain (%) Maks. 0 Maks. 2 Maks. 3 5 Butir keriput (%) Maks. 0 Maks. 2 Maks. 4 6 Kotoran (%) Maks. 0 Maks. 0,5 Maks. 3 7 Diameter (mm) Min. 8 Min. 7 Min. 6

Spesifikasi persyaratan mutu kacang tanah polong (gelondong)

No. Jenis Uji Satuan Persyaratan Umum I II III 1 Kadar air (%) Maks. 8 Maks. 9 Maks. 9 2 Kotoran (%) Maks. 1 Maks. 2 Maks. 3 3 Polong keriput (%) Maks. 2 Maks. 3 Maks. 4 4 Polong rusak (%) Maks. 0,5 Maks. 1 Maks. 2 5 Polong berbiji satu (%) Maks. 3 Maks. 4 Maks. 5 6 Rendemen (%) Min. 65 Min. 62,5 Min. 60

Lampiran 2. SNI 01-3144-1992

Tabel

Syarat Mutu Tempe Kedelai

No. Kriteria uji Satuan Persyaratan

1.

2.

3.

4.

5.

Keadaan :

1.1. Bau

1.2. Warna

1.3. Rasa

Air, %, b/b

Abu, %, b/b

Protein (N x 6,25), %, b/b

Cemaran mikroba :

5.1. Coli

5.2. Salmonella

APM/g

normal

(khas tempe)

normal

normal

maks. 65

maks. 1,5

min. 20

maks. 10

negatif/25 g

Lampiran 3. Kandungan Gizi Bahan-Bahan Pembuat Tempe dan Oncom serta Beberapa Jenis Tempe

No. Bahan Kalori

(kal)

Protein

(g)

Lemak

(g)

Karbohidrat

(g)

Kalsium

(mg)

Fosfor

(mg)

Besi

(mg)

Vit. A

(SI)

Vit. B

(mg)

Vit. C

(mg)

Air

(g)

BBD

(%)

1 Ampas tahu 414 26.6 18.3 41.3 19 29 4.0 0 0.20 0 9.0 100

2 Tempe bongkrek 119 4.4 3.5 18.3 27 10 2.6 0 0.08 0 72.5 100

3 Bungkil kacang tanah 336 37.4 13.0 30.5 730 470 30.7 0 0.04 0 14.0 100

4 Bungkil kelapa 368 23.0 15.0 40.0 137 433 41.5 0 0 0 16.0 100

5 Kedelai kering 331 34.9 18.1 34.8 227 585 8.0 110 1.07 0 7.5 100

6 Kacang tanah selaput

terkupas

425 25.3 42.8 21.1 58 335 1.3 0 0.30 3 4.0 100

7 Daging kelapa tua 359 3.4 34.7 14.0 21 98 2.0 0 0.10 2 46.9 53

8 Biji koro benguk 332 24.0 3.0 55.0 130 200 2 0 0.15 30 51.0 80

9 Biji lamtoro 148 10.6 0.5 26.2 155 59 2.2 416 0.23 20 61.4 100

10 Oncom 187 13.0 6 22.6 96 115 27 0 0.09 0 57.0 100

11 Tempe koro benguk 141 10.2 1.3 23.2 42 15 2.6 0 0.09 0 64.0 100

12 Tempe kedelai murni 149 18.3 4.0 12.7 129 154 10.0 50 0.17 0 69.0 100

13 Tempe lamtoro 142 11.0 2.5 20.4 42 15 2.6 30 0.19 0 64.0 100

14 Tepung kacang kedelai 347 35.9 20.6 29.9 195 544 8.4 140 0.77 0 9.0 100

Sumber: Direktorat Gizi Departemen Kesehatan RI, 1981 dalam Sarwono 1994.

Lampiran 4. Kurva Standar Na-Fitat

Kurva di bawah ini adalah kurva standar Na-Fitat yang dihasilkan dalam penelitian.

Hasil pembuatan kurva baku memberikan garis regresi (kurva standar): y = 0,7304-

0,1028x; y adalah absorbansi dan x adalah kadar asam fitat (mg/g) bahan kering.

Kurva standar Na-fitat

y = -0,1028x + 0,7304R2 = 0,9971

0

0,1

0,2

0,3

0,4

0,5

0,6

0,7

0,0125 0,025 0,05 0,1 0,2 0,4

Konst.

Abs

. Series1Linear (Series1)

Lampiran 5. Lembar Kuisioner Sensoris Pertama

UJI RANKING TEMPE Nama : Tanggal : Atribut : Warna Instruksi : Di hadapan Anda terdapat 4 sampel tempe. Amati sampel secara berurutan dari kiri ke kanan. Setelah mengamati semua sampel, berikan penilaian dari segi warna pada sampel tersebut, mulai dari yang tidak Anda sukai (=1) hingga yang paling Anda sukai (=4).

Kode sampel Ranking (jangan ada yang dobel)

Terima Kasih

UJI RANKING TEMPE Nama : Tanggal : Atribut : Tekstur Instruksi : Di hadapan Anda terdapat 4 sampel tempe. Amati dengan cara menekan-nekan sampel secara berurutan dari kiri ke kanan. Setelah mengamati semua sampel, berikan penilaian dari segi tesktur pada sampel tersebut, mulai dari yang tidak Anda sukai (=1) hingga yang paling Anda sukai (=4).


Terima Kasih

UJI RANKING TEMPE Nama : Tanggal : Atribut : Aroma Instruksi : Di hadapan Anda terdapat 4 sampel tempe. Amati dengan cara membau sampel secara berurutan dari kiri ke kanan. Setelah mengamati semua sampel, berikan penilaian dari segi aroma pada sampel tersebut, mulai dari yang tidak Anda sukai (=1) hingga yang paling Anda sukai (=4).


Terima Kasih

UJI RANKING TEMPE Nama : Tanggal : Atribut : Rasa Instruksi : Berkumur-kumurlah dulu sebelum menguji sampel. Di hadapan Anda terdapat 4 sampel tempe. Cicipi sampel secara berurutan dari kiri ke kanan, rasakan masing-masing. Setelah mencicipi semua sampel, berikan penilaian mulai dari yang tidak Anda sukai (=1) hingga yang paling Anda sukai (=4).


Terima Kasih

UJI RANKING TEMPE Nama : Tanggal : Atribut : Overall Instruksi : Di hadapan Anda terdapat 4 sampel tempe. Amati sampel secara berurutan dari kiri ke kanan. Setelah mengamati semua sampel, berikan penilaian dari segi overall pada sampel tersebut, mulai dari yang tidak Anda sukai (=1) hingga yang paling Anda sukai (=4).


Terima Kasih

Lampiran 6. Lembar Kuisioner Sensoris Kedua

UJI RANKING TEMPE

Nama : Tanggal : Atribut : Warna Instruksi : Di hadapan Anda terdapat 5 sampel tempe. Amati sampel secara berurutan dari kiri ke kanan. Setelah mengamati semua sampel, berikan penilaian dari segi warna pada sampel tersebut, mulai dari yang paling tidak Anda sukai (=1) hingga yang paling Anda sukai (=5).


Terima Kasih

UJI RANKING TEMPE

Nama : Tanggal : Atribut : Tekstur Instruksi :

Di hadapan Anda terdapat 5 sampel tempe. Amati dengan cara menekan-nekan sampel secara berurutan dari kiri ke kanan. Setelah mengamati semua sampel, berikan penilaian dari segi tekstur pada sampel tersebut, mulai dari yang paling tidak Anda sukai (=1) hingga yang paling Anda sukai (=5).


Terima Kasih

UJI RANKING TEMPE

Nama : Tanggal : Atribut : Aroma Instruksi : Di hadapan Anda terdapat 5 sampel tempe. Amati dengan cara membau sampel secara berurutan dari kiri ke kanan. Setelah mengamati semua sampel, berikan penilaian dari segi aroma pada sampel tersebut, mulai dari yang paling tidak Anda sukai (=1) hingga yang paling Anda sukai (=5).


Terima Kasih

UJI RANKING TEMPE

Nama : Tanggal : Atribut : Rasa Instruksi : Berkumur-kumurlah dulu sebelum menguji sampel. Di hadapan Anda terdapat 5 sampel tempe. Cicipi sampel secara berurutan dari kiri ke kanan, rasakan masing-masing. Setelah mencicipi semua sampel, berikan penilaian mulai dari yang paling tidak Anda sukai (=1) hingga yang paling Anda sukai (=5).


Terima Kasih

UJI RANKING TEMPE

Nama : Tanggal : Atribut : Overall Instruksi : Di hadapan Anda terdapat 5 sampel tempe. Amati sampel secara berurutan dari kiri ke kanan. Setelah mengamati semua sampel, berikan penilaian dari segi overall pada sampel tersebut, mulai dari yang paling tidak Anda sukai (=1) hingga yang paling Anda sukai (=5).


Terima Kasih

Lampiran 7. Tabel Normalitas

Tests of Normality

.291 6 .122 .777 6 .036

.227 6 .200* .910 6 .436

.296 6 .110 .777 6 .036

.281 6 .152 .837 6 .123

.165 6 .200* .964 6 .853

.261 6 .200* .870 6 .224

.269 6 .200* .824 6 .096

.211 6 .200* .877 6 .254

.182 6 .200* .975 6 .927

.230 6 .200* .914 6 .463

.213 6 .200* .956 6 .790

.185 6 .200* .960 6 .820

.256 6 .200* .877 6 .254

.190 6 .200* .878 6 .258

.236 6 .200* .864 6 .202

.311 6 .071 .829 6 .106

.214 6 .200* .874 6 .244

.173 6 .200* .933 6 .604

.244 6 .200* .913 6 .455

.133 6 .200* .981 6 .955

.161 6 .200* .986 6 .977

.163 6 .200* .959 6 .813

.148 6 .200* .989 6 .985

.302 6 .092 .840 6 .129

.260 6 .200* .889 6 .314

.237 6 .200* .864 6 .202

.242 6 .200* .953 6 .766

.167 6 .200* .948 6 .722

.236 6 .200* .864 6 .202

.236 6 .200* .864 6 .202

.208 6 .200* .888 6 .310

.263 6 .200* .923 6 .526

.186 6 .200* .932 6 .595

.262 6 .200* .834 6 .116

.241 6 .200* .886 6 .297

.193 6 .200* .960 6 .819

.236 6 .200* .872 6 .235

.274 6 .179 .874 6 .243

.235 6 .200* .917 6 .484

.209 6 .200* .946 6 .709

.215 6 .200* .892 6 .326

.184 6 .200* .934 6 .614

.202 6 .200* .942 6 .672

.164 6 .200* .984 6 .968

.203 6 .200* .959 6 .811

.236 6 .200* .864 6 .202

.154 6 .200* .985 6 .973

.191 6 .200* .939 6 .652

.174 6 .200* .967 6 .871

.273 6 .182 .927 6 .557

.148 6 .200* .981 6 .958

.195 6 .200* .928 6 .568

.320 6 .054 .790 6 .048

.268 6 .200* .870 6 .226

.257 6 .200* .841 6 .133

.167 6 .200* .956 6 .785

kombsteam, airsteam, 1:1steam, 1:2steam, 1:3presto, airpresto, 1:1presto, 1:2presto, 1:3steam, airsteam, 1:1steam, 1:2steam, 1:3presto, airpresto, 1:1presto, 1:2presto, 1:3steam, airsteam, 1:1steam, 1:2steam, 1:3presto, airpresto, 1:1presto, 1:2presto, 1:3steam, airsteam, 1:1steam, 1:2steam, 1:3presto, airpresto, 1:1presto, 1:2presto, 1:3steam, airsteam, 1:1steam, 1:2steam, 1:3presto, airpresto, 1:1presto, 1:2presto, 1:3steam, airsteam, 1:1steam, 1:2steam, 1:3presto, airpresto, 1:1presto, 1:2presto, 1:3steam, airsteam, 1:1steam, 1:2steam, 1:3presto, airpresto, 1:1presto, 1:2presto, 1:3

air

abu

lemak

protein

KH

fitat

hardness

Statistic df Sig. Statistic df Sig.Kolmogorov-Smirnova Shapiro-Wilk

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

Lilliefors Significance Correctiona.

Lampiran 8. Tabel Post Hoc Analisa Fisikokimiawi Pemanasan Steaming

Descriptives

6 39.36455 1.930631 .788177 37.33848 41.39062 37.350 41.3556 38.61417 1.303663 .532218 37.24606 39.98228 36.938 40.0726 39.79142 3.036314 1.239570 36.60500 42.97783 36.585 42.9406 40.58783 2.899072 1.183541 37.54544 43.63022 37.058 43.540

24 39.58949 2.354361 .480582 38.59533 40.58365 36.585 43.5406 1.18140 .088022 .035935 1.08903 1.27377 1.047 1.2996 1.18865 .059670 .024360 1.12603 1.25127 1.095 1.2496 1.18835 .072344 .029534 1.11243 1.26427 1.098 1.2946 1.18837 .085971 .035097 1.09815 1.27859 1.045 1.294

24 1.18669 .072198 .014737 1.15621 1.21718 1.045 1.2996 25.70388 .964692 .393834 24.69150 26.71627 24.070 26.5396 27.14448 .899067 .367043 26.20097 28.08800 26.181 28.6476 27.97072 .655221 .267493 27.28310 28.65833 26.822 28.6636 29.12057 .716073 .292336 28.36909 29.87204 28.142 30.064

24 27.48491 1.483256 .302768 26.85859 28.11124 24.070 30.0646 20.37367 .576731 .235450 19.76842 20.97891 19.517 20.9276 19.85167 .292672 .119483 19.54453 20.15881 19.320 20.1106 19.82070 .678661 .277062 19.10849 20.53291 18.872 20.9376 19.17685 .410127 .167433 18.74645 19.60725 18.600 19.641

24 19.80572 .644629 .131584 19.53352 20.07792 18.600 20.9376 13.37650 2.325917 .949552 10.93560 15.81740 10.334 16.1096 13.11890 1.231432 .502730 11.82659 14.41121 12.021 15.4516 11.22882 3.270652 1.335238 7.79648 14.66116 8.002 15.7316 9.92638 2.543496 1.038378 7.25715 12.59562 6.782 13.481

24 11.91265 2.706907 .552545 10.76962 13.05568 6.782 16.1096 3.38083 .388034 .158414 2.97362 3.78805 3.000 3.9566 3.39073 .282395 .115287 3.09438 3.68709 3.084 3.8436 3.51180 .215589 .088014 3.28555 3.73805 3.260 3.8066 3.64980 .181405 .074058 3.45943 3.84017 3.410 3.928

24 3.48329 .282391 .057643 3.36405 3.60254 3.000 3.9566 1.87098 .046440 .018959 1.82225 1.91972 1.804 1.9456 1.85242 .033284 .013588 1.81749 1.88735 1.812 1.9066 1.87767 .042597 .017390 1.83296 1.92237 1.812 1.9336 1.87738 .014413 .005884 1.86226 1.89251 1.861 1.898

24 1.86961 .035491 .007245 1.85463 1.88460 1.804 1.945

air1:11:21:3Totalair1:11:21:3Totalair1:11:21:3Totalair1:11:21:3Totalair1:11:21:3Totalair1:11:21:3Totalair1:11:21:3Total

air

abu

lemak

protein

KH

fitat

hardness

N Mean Std. Deviation Std. Error Lower Bound Upper Bound

95% Confidence Interval forMean

Minimum Maximum

Test of Homogeneity of Variances

19.582 3 20 .000.250 3 20 .860.401 3 20 .754

1.165 3 20 .3484.053 3 20 .0212.790 3 20 .0671.342 3 20 .289

airabulemakproteinKHfitathardness

LeveneStatistic df1 df2 Sig.

ANOVA

12.236 3 4.079 .708 .559115.253 20 5.763127.489 23

.000 3 .000 .012 .998

.120 20 .006

.120 2337.196 3 12.399 18.498 .00013.405 20 .67050.601 234.322 3 1.441 5.504 .0065.235 20 .2629.558 23

48.065 3 16.022 2.660 .076120.464 20 6.023168.529 23

.286 3 .095 1.230 .3251.549 20 .0771.834 23.003 3 .001 .640 .598.026 20 .001.029 23

Between GroupsWithin GroupsTotalBetween GroupsWithin GroupsTotalBetween GroupsWithin GroupsTotalBetween GroupsWithin GroupsTotalBetween GroupsWithin GroupsTotalBetween GroupsWithin GroupsTotalBetween GroupsWithin GroupsTotal

air

abu

lemak

protein

KH

fitat

hardness

Sum ofSquares df Mean Square F Sig.

Post Hoc Tests Homogeneous Subsets

air

Duncana

6 38.614176 39.364556 39.791426 40.58783

.206

prndman1:1air1:21:3Sig.

N 1

Subsetfor alpha

= .05

Means for groups in homogeneous subsets are displayed.Uses Harmonic Mean Sample Size = 6.000.a.

abu

Duncana

6 1.181406 1.188356 1.188376 1.18865

.884

prndmanair1:21:31:1Sig.

N 1

Subsetfor alpha

= .05


lemak

Duncana

6 25.703886 27.144486 27.970726 29.12057

1.000 .096 1.000


N 1 2 3Subset for alpha = .05


protein

Duncana

6 19.176856 19.820706 19.851676 20.37367

1.000 .090

prndman1:31:21:1airSig.

N 1 2Subset for alpha = .05


KH

Duncana

6 9.926386 11.22882 11.228826 13.118906 13.37650

.369 .166




fitat

Duncana

6 3.380836 3.390736 3.511806 3.64980

.139


N 1

Subsetfor alpha

= .05


Pemanasan Presto

Descriptives

6 37.68317 1.534427 .626427 36.07288 39.29345 35.740 39.8166 36.63018 1.137413 .464347 35.43654 37.82382 35.210 37.8326 37.91383 2.739977 1.118591 35.03840 40.78926 35.001 40.9726 37.88088 .637604 .260301 37.21176 38.55001 37.105 38.566

24 37.52702 1.673738 .341650 36.82026 38.23377 35.001 40.9726 1.38887 .036816 .015030 1.35023 1.42750 1.347 1.4446 1.37222 .068491 .027961 1.30034 1.44409 1.295 1.4486 1.41446 .027872 .011379 1.38521 1.44371 1.364 1.4396 1.37080 .069284 .028285 1.29809 1.44351 1.242 1.439

24 1.38659 .053384 .010897 1.36404 1.40913 1.242 1.4486 26.74097 .544706 .222375 26.16933 27.31260 25.919 27.5026 27.81932 1.494000 .609923 26.25146 29.38717 25.890 29.7236 29.15665 1.295731 .528980 27.79686 30.51644 27.155 31.0166 30.47443 .298427 .121832 30.16125 30.78761 30.197 30.917

24 28.54784 1.728926 .352916 27.81778 29.27790 25.890 31.0166 21.37287 .292654 .119476 21.06574 21.67999 20.841 21.6316 20.94387 .292654 .119476 20.63674 21.25099 20.412 21.2026 21.00865 .239952 .097960 20.75684 21.26046 20.771 21.4466 20.48865 1.131881 .462088 19.30081 21.67649 18.812 21.897

24 20.95351 .656759 .134060 20.67618 21.23083 18.812 21.8976 12.82407 1.741531 .710977 10.99644 14.65169 11.124 15.1546 13.26912 1.804906 .736850 11.37498 15.16325 11.466 16.5996 10.52328 1.839853 .751117 8.59248 12.45409 8.194 12.7406 9.78523 1.418240 .578994 8.29688 11.27359 7.958 11.667

24 11.60043 2.195423 .448139 10.67338 12.52747 7.958 16.5996 4.62628 .232549 .094938 4.38224 4.87033 4.251 4.9346 4.65419 .065034 .026550 4.58594 4.72244 4.536 4.7126 4.98343 .090604 .036989 4.88835 5.07852 4.852 5.1066 4.76655 .313995 .128188 4.43703 5.09607 4.298 5.112

24 4.75761 .237712 .048523 4.65724 4.85799 4.251 5.1126 1.63288 .064981 .026529 1.56469 1.70108 1.585 1.7486 1.55228 .031114 .012702 1.51963 1.58494 1.522 1.6026 1.59805 .041233 .016833 1.55478 1.64132 1.547 1.6406 1.59552 .038269 .015623 1.55536 1.63568 1.541 1.640

24 1.59468 .051664 .010546 1.57287 1.61650 1.522 1.748

air1:11:21:3Totalair1:11:21:3Totalair1:11:21:3Totalair1:11:21:3Totalair1:11:21:3Totalair1:11:21:3Totalair1:11:21:3Total

air

abu

lemak

protein

KH

fitat

hardness



Minimum Maximum

Test of Homogeneity of Variances

14.114 3 20 .0002.417 3 20 .0963.671 3 20 .0307.283 3 20 .002

.311 3 20 .8174.541 3 20 .0141.967 3 20 .151

airabulemakproteinKHfitathardness

LeveneStatistic df1 df2 Sig.

ANOVA

6.621 3 2.207 .764 .52857.811 20 2.89164.432 23

.007 3 .002 .852 .482

.058 20 .003

.066 2347.268 3 15.756 14.668 .00021.484 20 1.07468.751 232.371 3 .790 2.093 .1337.550 20 .3789.921 23

52.422 3 17.474 5.981 .00458.435 20 2.922

110.857 23.474 3 .158 3.829 .026.826 20 .041

1.300 23.020 3 .007 3.130 .049.042 20 .002.061 23

Between GroupsWithin GroupsTotalBetween GroupsWithin GroupsTotalBetween GroupsWithin GroupsTotalBetween GroupsWithin GroupsTotalBetween GroupsWithin GroupsTotalBetween GroupsWithin GroupsTotalBetween GroupsWithin GroupsTotal

air

abu

lemak

protein

KH

fitat

hardness

Sum ofSquares df Mean Square F Sig.

Post Hoc Tests Homogeneous Subsets

air

Duncana

6 36.630186 37.683176 37.880886 37.91383

.245

prndman1:1air1:31:2Sig.

N 1

Subsetfor alpha

= .05


abu

Duncana

6 1.370806 1.372226 1.388876 1.41446

.213

prndman1:31:1air1:2Sig.

N 1

Subsetfor alpha

= .05


lemak

Duncana

6 26.740976 27.819326 29.156656 30.47443

.087 1.000 1.000




protein

Duncana

6 20.488656 20.94387 20.943876 21.00865 21.008656 21.37287

.180 .266




KH

Duncana

6 9.785236 10.523286 12.824076 13.26912

.463 .657

prndman1:31:2air1:1Sig.



fitat

Duncana

6 4.626286 4.654196 4.76655 4.766556 4.98343

.271 .079




Lampiran 9. Tabel Uji T-Test Tempe Kacang Tanah Kontrol (-)

Group Statistics

6 39.36455 1.930631 .7881776 37.68317 1.534427 .6264276 1.18140 .088022 .0359356 1.38887 .036816 .0150306 25.70388 .964692 .3938346 26.74097 .544706 .2223756 20.37367 .576731 .2354506 21.37287 .292654 .1194766 13.37650 2.325917 .9495526 12.82407 1.741531 .7109776 3.38083 .388034 .1584146 4.62628 .232549 .0949386 1.87098 .046440 .0189596 1.63288 .064981 .026529

pmnsansteamprestosteamprestosteamprestosteamprestosteamprestosteamprestosteampresto

air

abu

lemak

protein

KH

fitat

hardness

N Mean Std. DeviationStd. Error

Mean

Independent Samples Test

2.685 .132 1.670 10 .126 1.681383 1.006794 -.561893 3.924660

1.670 9.515 .127 1.681383 1.006794 -.577485 3.940251

3.362 .097 -5.326 10 .000 -.207467 .038951 -.294256 -.120678

-5.326 6.698 .001 -.207467 .038951 -.300422 -.114511

2.198 .169 -2.293 10 .045 -1.037083 .452279 -2.044823 -.029344

-2.293 7.894 .051 -1.037083 .452279 -2.082481 .008315

4.382 .063 -3.784 10 .004 -.999200 .264028 -1.587492 -.410908

-3.784 7.415 .006 -.999200 .264028 -1.616517 -.381883

1.430 .259 .466 10 .651 .552433 1.186228 -2.090647 3.195514

.466 9.266 .652 .552433 1.186228 -2.119322 3.224188

3.541 .089 -6.744 10 .000 -1.245450 .184684 -1.656952 -.833948

-6.744 8.181 .000 -1.245450 .184684 -1.669696 -.821204

1.281 .284 7.302 10 .000 .238100 .032607 .165447 .310753

7.302 9.051 .000 .238100 .032607 .164401 .311799

Equal variancesassumedEqual variancesnot assumedEqual variancesassumedEqual variancesnot assumedEqual variancesassumedEqual variancesnot assumedEqual variancesassumedEqual variancesnot assumedEqual variancesassumedEqual variancesnot assumedEqual variancesassumedEqual variancesnot assumedEqual variancesassumedEqual variancesnot assumed

air

abu

lemak

protein

KH

fitat

hardness

F Sig.

Levene's Test forEquality of Variances

t df Sig. (2-tailed)Mean

DifferenceStd. ErrorDifference Lower Upper

95% ConfidenceInterval of the

Difference

t-test for Equality of Means

Konsentrasi 1:1

Group Statistics

6 38.61417 1.303663 .5322186 36.63018 1.137413 .4643476 1.18865 .059670 .0243606 1.37222 .068491 .0279616 27.14448 .899067 .3670436 27.81932 1.494000 .6099236 19.85167 .292672 .1194836 20.94387 .292654 .1194766 13.11890 1.231432 .5027306 13.26912 1.804906 .7368506 3.39073 .282395 .1152876 4.65419 .065034 .0265506 1.85242 .033284 .0135886 1.55228 .031114 .012702


air

abu

lemak

protein

KH

fitat

hardness


Mean


.246 .631 2.809 10 .019 1.983983 .706310 .410226 3.557741

2.809 9.819 .019 1.983983 .706310 .406296 3.561671

.495 .498 -4.950 10 .001 -.183567 .037084 -.266196 -.100937

-4.950 9.816 .001 -.183567 .037084 -.266407 -.100727

2.088 .179 -.948 10 .365 -.674833 .711847 -2.260927 .911261

-.948 8.202 .370 -.674833 .711847 -2.309360 .959693

.000 .999 -6.464 10 .000 -1.092200 .168969 -1.468686 -.715714

-6.464 10.000 .000 -1.092200 .168969 -1.468686 -.715714

.406 .538 -.168 10 .870 -.150217 .892012 -2.137743 1.837310

-.168 8.826 .870 -.150217 .892012 -2.174172 1.873738

9.636 .011 -10.680 10 .000 -1.263459 .118305 -1.527059 -.999860

-10.680 5.529 .000 -1.263459 .118305 -1.559027 -.967892

.002 .968 16.136 10 .000 .300133 .018601 .258689 .341578

16.136 9.955 .000 .300133 .018601 .258663 .341604


air

abu

lemak

protein

KH

fitat

hardness

F Sig.





Difference


Konsentrasi 1:2

Group Statistics

6 39.79142 3.036314 1.2395706 37.91383 2.739977 1.1185916 1.18835 .072344 .0295346 1.41446 .027872 .0113796 27.97072 .655221 .2674936 29.15665 1.295731 .5289806 19.82070 .678661 .2770626 21.00865 .239952 .0979606 11.22882 3.270652 1.3352386 10.52328 1.839853 .7511176 3.51180 .215589 .0880146 4.98343 .090604 .0369896 1.87767 .042597 .0173906 1.59805 .041233 .016833


air

abu

lemak

protein

KH

fitat

hardness


Mean


1.549 .242 1.125 10 .287 1.877583 1.669665 -1.842661 5.597828

1.125 9.896 .287 1.877583 1.669665 -1.847949 5.603116

5.382 .043 -7.144 10 .000 -.226113 .031651 -.296635 -.155592

-7.144 6.452 .000 -.226113 .031651 -.302263 -.149964

1.675 .225 -2.001 10 .073 -1.185933 .592767 -2.506700 .134833

-2.001 7.400 .083 -1.185933 .592767 -2.572385 .200518

2.397 .153 -4.042 10 .002 -1.187950 .293870 -1.842733 -.533167

-4.042 6.231 .006 -1.187950 .293870 -1.900615 -.475285

5.743 .038 .461 10 .655 .705533 1.532004 -2.707985 4.119051

.461 7.876 .658 .705533 1.532004 -2.836947 4.248014

8.711 .014 -15.415 10 .000 -1.471633 .095470 -1.684355 -1.258912

-15.415 6.713 .000 -1.471633 .095470 -1.699358 -1.243909

.112 .744 11.553 10 .000 .279617 .024203 .225690 .333544

11.553 9.989 .000 .279617 .024203 .225682 .333551


air

abu

lemak

protein

KH

fitat

hardness

F Sig.





Difference


Konsentrasi 1:3

Group Statistics

6 40.58783 2.899072 1.1835416 37.88088 .637604 .2603016 1.18837 .085971 .0350976 1.37080 .069284 .0282856 29.12057 .716073 .2923366 30.47443 .298427 .1218326 19.17685 .410127 .1674336 20.48865 1.131881 .4620886 9.92638 2.543496 1.0383786 9.78523 1.418240 .5789946 3.64980 .181405 .0740586 4.76655 .313995 .1281886 1.87738 .014413 .0058846 1.59552 .038269 .015623


air

abu

lemak

protein

KH

fitat

hardness


Mean


57.583 .000 2.234 10 .050 2.706950 1.211828 .006830 5.407070

2.234 5.483 .071 2.706950 1.211828 -.327460 5.741360

.137 .719 -4.047 10 .002 -.182433 .045076 -.282870 -.081997

-4.047 9.568 .003 -.182433 .045076 -.283488 -.081379

5.630 .039 -4.275 10 .002 -1.353867 .316707 -2.059533 -.648200

-4.275 6.686 .004 -1.353867 .316707 -2.109949 -.597785

5.413 .042 -2.669 10 .024 -1.311800 .491487 -2.406902 -.216698

-2.669 6.291 .035 -1.311800 .491487 -2.501084 -.122516

2.861 .122 .119 10 .908 .141150 1.188891 -2.507865 2.790165

.119 7.835 .908 .141150 1.188891 -2.610517 2.892817

2.110 .177 -7.543 10 .000 -1.116750 .148043 -1.446610 -.786890

-7.543 8.003 .000 -1.116750 .148043 -1.458114 -.775386

8.079 .017 16.884 10 .000 .281867 .016695 .244669 .319064

16.884 6.391 .000 .281867 .016695 .241614 .322119


air

abu

lemak

protein

KH

fitat

hardness

F Sig.





Difference


Tempe Kedelai T-Test

Group Statistics

6 58.42653 1.117589 .4562546 58.35393 1.177435 .4806866 1.14007 .013713 .0055986 1.37712 .025119 .0102556 7.04062 .102684 .0419206 8.74755 .205722 .0839866 22.47978 .180750 .0737916 23.19215 .128250 .0523586 10.91300 1.149167 .4691456 8.32925 1.050135 .4287166 3.66600 .289902 .1183526 4.95492 .044045 .0179816 1.64480 .037005 .0151076 1.43855 .031472 .012848


air

abu

lemak

protein

KH

fitat

hardness


Mean


.470 .509 .110 10 .915 .072600 .662742 -1.404080 1.549280

.110 9.973 .915 .072600 .662742 -1.404624 1.549824

5.711 .038 -20.290 10 .000 -.237050 .011683 -.263082 -.211018

-20.290 7.737 .000 -.237050 .011683 -.264152 -.209948

1.664 .226 -18.185 10 .000 -1.706933 .093866 -1.916081 -1.497786

-18.185 7.346 .000 -1.706933 .093866 -1.926792 -1.487075

.089 .771 -7.873 10 .000 -.712367 .090479 -.913966 -.510767

-7.873 9.016 .000 -.712367 .090479 -.916987 -.507746

.584 .462 4.066 10 .002 2.583750 .635527 1.167707 3.999793

4.066 9.920 .002 2.583750 .635527 1.166155 4.001345

11.799 .006 -10.767 10 .000 -1.288917 .119710 -1.555647 -1.022186

-10.767 5.231 .000 -1.288917 .119710 -1.592604 -.985230

.664 .434 10.400 10 .000 .206250 .019832 .162062 .250438

10.400 9.749 .000 .206250 .019832 .161907 .250593


air

abu

lemak

protein

KH

fitat

hardness

F Sig.





Difference


Lampiran 10. Tabel Post Hoc Sensoris Pertama

warna

Duncana

50 2.0650 2.1450 2.7250 3.08

.703 .087

sampelkedelai, prestokcgtnh, steamkedelai, steamkcgtnh, prestoSig.



tekstur

Duncana

50 1.9450 2.4850 2.5850 3.00

1.000 .639 1.000

sampelkedelai, prestokcgtnh, steamkedelai, steamkcgtnh, prestoSig.



aroma

Duncana

50 1.5450 2.4250 2.8250 3.22

1.000 1.000 1.000 1.000

sampelkcgtnh, steamkcgtnh, prestokedelai, prestokedelai, steamSig.

N 1 2 3 4Subset for alpha = .05


Lampiran 11. Tabel Post Hoc Sensoris Kedua

rasa

Duncana

50 1.5450 2.4450 2.7250 3.30

1.000 .134 1.000

sampelkcgtnh, steamkedelai, prestokcgtnh, prestokedelai, steamSig.



warna

Duncana

50 2.4250 2.80 2.8050 2.86 2.8650 3.0450 3.88

.123 .404 1.000

sampelkcgtnh, Pjahe 1:3jahe 1:2kedelai, Sjahe, 1:1Sig.



overall

Duncana

50 1.5650 2.3650 2.7450 3.34

1.000 1.000 1.000 1.000

sampelkcgtnh, steamkedelai, prestokcgtnh, prestokedelai, steamSig.

N 1 2 3 4Subset for alpha = .05


tekstur

Duncana

50 2.5650 2.6850 3.0250 3.1250 4.02

.054 1.000

sampeljahe 1:2jahe 1:3kedelai, Skcgtnh, Pjahe, 1:1Sig.



rasa

Duncana

50 2.4050 2.72 2.7250 2.88 2.8850 3.1250 3.88

.091 .160 1.000




aroma

Duncana

50 2.0650 2.9050 3.24 3.2450 3.24 3.2450 3.56

1.000 .231 .260

sampelkcgtnh, Pkedelai, Sjahe 1:2jahe 1:3jahe, 1:1Sig.



Descriptives

50 3.04 1.340 .189 2.66 3.42 1 550 2.42 1.230 .174 2.07 2.77 1 550 3.88 1.520 .215 3.45 4.31 1 550 2.86 1.325 .187 2.48 3.24 1 550 2.80 1.278 .181 2.44 3.16 1 5

250 3.00 1.417 .090 2.82 3.18 1 550 3.02 1.478 .209 2.60 3.44 1 550 3.12 1.136 .161 2.80 3.44 1 550 4.02 1.491 .211 3.60 4.44 1 550 2.56 1.280 .181 2.20 2.92 1 550 2.68 1.220 .172 2.33 3.03 1 5

250 3.08 1.415 .089 2.90 3.26 1 550 3.12 1.335 .189 2.74 3.50 1 550 2.40 1.107 .156 2.09 2.71 1 550 3.88 1.534 .217 3.44 4.32 1 550 2.88 1.365 .193 2.49 3.27 1 550 2.72 1.310 .185 2.35 3.09 1 5

250 3.00 1.417 .090 2.82 3.18 1 550 2.90 1.344 .190 2.52 3.28 1 550 2.06 1.114 .158 1.74 2.38 1 550 3.56 1.527 .216 3.13 3.99 1 550 3.24 1.333 .189 2.86 3.62 1 550 3.24 1.302 .184 2.87 3.61 1 5

250 3.00 1.417 .090 2.82 3.18 1 550 3.04 1.340 .189 2.66 3.42 1 550 2.42 1.230 .174 2.07 2.77 1 550 3.88 1.520 .215 3.45 4.31 1 550 2.86 1.325 .187 2.48 3.24 1 550 2.80 1.278 .181 2.44 3.16 1 5

250 3.00 1.417 .090 2.82 3.18 1 5

kedelai, Skcgtnh, Pjahe, 1:1jahe 1:2jahe 1:3Totalkedelai, Skcgtnh, Pjahe, 1:1jahe 1:2jahe 1:3Totalkedelai, Skcgtnh, Pjahe, 1:1jahe 1:2jahe 1:3Totalkedelai, Skcgtnh, Pjahe, 1:1jahe 1:2jahe 1:3Totalkedelai, Skcgtnh, Pjahe, 1:1jahe 1:2jahe 1:3Total

warna

tekstur

rasa

aroma

overall



Minimum Maximum

overall

Duncana

50 2.4250 2.80 2.8050 2.86 2.8650 3.0450 3.88

.123 .404 1.000




7. lampiran lampiran 1. sni 01-3921-1995 spesifikasi ...repository.unika.ac.id/8419/8/06.70.0067 ika...

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