7. LAMPIRAN 7.1. Gambar Penelitian 7.2. Analisa Datarepository.unika.ac.id/678/8/10.70.0070 Igusti...

53

7. LAMPIRAN

7.1. Gambar Penelitian

7.2. Analisa Data

54

Gambar 1. Proses Pembuatan Tepung Koro Pedang

Gambar 2. Analisa kadar HCN

Koro pedang

yang telah direbus Koro pedang uang

telah dikupas Perendaman koro

pedang

Dehumi dengan suhu 60

derajad celsius selama 7

jam

proses penepungan

dengan miller

Pengayaan tepung dengan

pengayak625 mesh

Sample tepung koro

pedang perendaman

48 jam dan 60 jam

1 gram tepung koro

pedang disaringhingga

menghasilkan filtrat

2 ml filtrat dimasukkan dalam

tabung reaksi dan ditambahkan

larutan-larutan pereaksi

Spektro dengan

panjang gelombang

55

Gambar 4. Analisa Kadar Asam

Fitat

Gambar 5. Sensori cookies koro pedang dan mocaf

Sample tepung koro

pedang peendaman 48

dan 60jam

Sample dimasukkan dalam

erlenmeyer dan diberi 50

ml HNO3

Sample dipanaskan

dengan suhu 100

drajad celcius selama

20 menit

Sentrifuge 1000

rpm selama 2

menit

Spektro dengan

panjang gelombang

465nm

56

Gambar 6. Uji fisik Baking loss dan Spread Factor

Gambar 7. Analisa Kadar Air

Gambar 8. Analisa Kadar Abu Menggunakan Tanur

Sample cookies dihaluskan Masukkan 5 gram

sample ke dalam kertas

saring, lipat, dan

dipanaskan dalam oven

100 derajad celcius

selama 1 hari

Sample ditimbang dan

dihitung

57

Gambar 9. Analisa Kadar Lemak

Sample yang telah dibungkus

dengan kertas saring dimasukkan

destiator selama 4 jam

Ekstrak diangin-anginkan lalu

dioven dan didapat hasil pengukuran

kadar lemak

Sample dimasukkan

dalam labu Kjeldahl

bersama larutan pereaksi

didestruksi Titrasi sample yang

telah didestruksi

Hasil titrasi (larutan

berwarna ungu muda)

58

Gambar 10. Analisa Protein

Gambar 11. Analisa Aniolsidan dengan DPPH

Gambar 12. Analisa Serat Kasar

Ekstrak dilarutkan dalam etanol Spektro dengan

panjang gelombang

517 nm

Residu dicuci dengan aquadest

dan disaring

Residu dipindah dalam

erlenmeyer dan dilarutkan

dalam NaOH kemudian

dididihkan

Residu disaring dengan kertas

saring yang telah diketahui

beratnya

Kertas saring dikeringkan

dalam oven dan dihitung

berat serat kasarnya

59

Kruskal-Wallis Test

Mann-Whitney Test

Kontrol vs 25%

Kontrol vs 50%

Kontrol vs 75%

Test Statisticsa,b

27,416 57,017 7,450 39,303 14,337

4 4 4 4 4

,000 ,000 ,114 ,000 ,006

Chi-Square

df

Asy mp. Sig.

Warna Aroma Rasa Tekstur Overall

Kruskal Wallis Testa.

Grouping Variable: Perlakuanb.

Test Statisticsa

259,500 369,000 438,000 329,000 415,500

724,500 834,000 903,000 794,000 880,500

-2,919 -1,248 -,181 -1,861 -,523

,004 ,212 ,856 ,063 ,601

Mann-Whitney U

Wilcoxon W

Z

Asy mp. Sig. (2-tailed)


Grouping Variable: Perlakuana.

Test Statisticsa

198,500 319,000 401,000 215,000 421,500

663,500 784,000 866,000 680,000 886,500

-3,827 -2,005 -,741 -3,563 -,433

,000 ,045 ,459 ,000 ,665

Mann-Whitney U

Wilcoxon W

Z




60

Kontrol vs 100%

25% vs 50%

25% vs 75%

25% vs 100%

Test Statisticsa

213,500 185,500 448,500 226,000 398,000

678,500 650,500 913,500 691,000 863,000

-3,609 -4,041 -,023 -3,405 -,787

,000 ,000 ,982 ,001 ,431

Mann-Whitney U

Wilcoxon W

Z




Test Statisticsa

198,500 116,500 360,500 160,000 265,000

663,500 581,500 825,500 625,000 730,000

-3,913 -5,286 -1,386 -4,523 -2,838

,000 ,000 ,166 ,000 ,005

Mann-Whitney U

Wilcoxon W

Z




Test Statisticsa

326,000 382,500 401,500 290,500 438,500

791,000 847,500 866,500 755,500 903,500

-1,896 -1,035 -,740 -2,436 -,174

,058 ,301 ,459 ,015 ,862

Mann-Whitney U

Wilcoxon W

Z




Test Statisticsa

347,500 195,500 420,000 296,000 414,000

812,500 660,500 885,000 761,000 879,000

-1,576 -3,943 -,457 -2,353 -,552

,115 ,000 ,648 ,019 ,581

Mann-Whitney U

Wilcoxon W

Z




61

50% vs 75%

50% vs 100%

75% vs 100%

Test Statisticsa

276,000 91,000 323,500 162,500 253,000

741,000 556,000 788,500 627,500 718,000

-2,657 -5,556 -1,918 -4,387 -2,996

,008 ,000 ,055 ,000 ,003

Mann-Whitney U

Wilcoxon W

Z




Test Statisticsa

437,500 249,000 359,500 442,000 448,500

902,500 714,000 824,500 907,000 913,500

-,192 -3,107 -1,386 -,123 -,023

,848 ,002 ,166 ,902 ,982

Mann-Whitney U

Wilcoxon W

Z




Test Statisticsa

332,000 122,500 278,000 227,500 261,500

797,000 587,500 743,000 692,500 726,500

-1,809 -5,113 -2,603 -3,431 -2,881

,070 ,000 ,009 ,001 ,004

Mann-Whitney U

Wilcoxon W

Z




Test Statisticsa

303,500 120,000 328,000 200,000 240,500

768,500 585,000 793,000 665,000 705,500

-2,231 -5,155 -1,848 -3,837 -3,175

,026 ,000 ,065 ,000 ,001

Mann-Whitney U

Wilcoxon W

Z




62

Sensori Cookies Koro

Kruskal-Wallis Test

Mann-Whitney Test

50% vs 60%

50% vs 70%

50% vs 80%

Test Statisticsa,b

13,023 9,966 30,535 10,921 30,280

3 3 3 3 3

,005 ,019 ,000 ,012 ,000

Chi-Square

df

Asy mp. Sig.


Kruskal Wallis Testa.

Grouping Variable: Perlakuanb.

Test Statisticsa

932,500 1222,000 796,500 1215,500 984,000

2207,500 2497,000 2071,500 2490,500 2259,000

-2,271 -,200 -3,266 -,247 -1,922

,023 ,841 ,001 ,805 ,055

Mann-Whitney U

Wilcoxon W

Z




Test Statisticsa

811,500 964,000 557,500 913,000 561,000

2086,500 2239,000 1832,500 2188,000 1836,000

-3,152 -2,041 -4,944 -2,411 -4,907

,002 ,041 ,000 ,016 ,000

Mann-Whitney U

Wilcoxon W

Z




Test Statisticsa

906,000 1058,000 646,000 1021,500 705,000

2181,000 2333,000 1921,000 2296,500 1980,000

-2,456 -1,373 -4,331 -1,632 -3,895

,014 ,170 ,000 ,103 ,000

Mann-Whitney U

Wilcoxon W

Z




63

60% vs 70%

60% vs 80%

70% vs 80%

Test Statisticsa

1016,500 828,500 945,000 825,500 773,000

2291,500 2103,500 2220,000 2100,500 2048,000

-1,667 -3,013 -2,186 -3,033 -3,407

,095 ,003 ,029 ,002 ,001

Mann-Whitney U

Wilcoxon W

Z




Test Statisticsa

1216,000 949,500 1001,500 990,000 911,000

2491,000 2224,500 2276,500 2265,000 2186,000

-,244 -2,145 -1,774 -1,860 -2,414

,807 ,032 ,076 ,063 ,016

Mann-Whitney U

Wilcoxon W

Z




Test Statisticsa

1022,000 1157,500 1247,500 1111,500 1166,000

2297,000 2432,500 2522,500 2386,500 2441,000

-1,630 -,662 -,018 -,991 -,607

,103 ,508 ,986 ,322 ,544

Mann-Whitney U

Wilcoxon W

Z




64

Correlations

1,000 ,344 ,242 ,351 -,333 -,523* -,606** -,615** -,394

. ,127 ,273 ,114 ,131 ,019 ,006 ,006 ,075

12 12 12 12 12 12 12 12 12

,344 1,000 ,375 ,614** -,250 -,460* -,469* -,540* -,563*

,127 . ,096 ,007 ,267 ,043 ,038 ,018 ,013

12 12 12 12 12 12 12 12 12

,242 ,375 1,000 ,595** -,424 -,369 -,394 -,400 -,545*

,273 ,096 . ,007 ,055 ,098 ,075 ,073 ,014

12 12 12 12 12 12 12 12 12

,351 ,614** ,595** 1,000 -,351 -,326 -,565* -,574* -,595**

,114 ,007 ,007 . ,114 ,147 ,011 ,011 ,007

12 12 12 12 12 12 12 12 12

-,333 -,250 -,424 -,351 1,000 ,339 ,242 ,462* ,333

,131 ,267 ,055 ,114 . ,130 ,273 ,039 ,131

12 12 12 12 12 12 12 12 12

-,523* -,460* -,369 -,326 ,339 1,000 ,492* ,578* ,462*

,019 ,043 ,098 ,147 ,130 . ,027 ,010 ,039

12 12 12 12 12 12 12 12 12

-,606** -,469* -,394 -,565* ,242 ,492* 1,000 ,646** ,667**

,006 ,038 ,075 ,011 ,273 ,027 . ,004 ,003

12 12 12 12 12 12 12 12 12

-,615** -,540* -,400 -,574* ,462* ,578* ,646** 1,000 ,308

,006 ,018 ,073 ,011 ,039 ,010 ,004 . ,168

12 12 12 12 12 12 12 12 12

-,394 -,563* -,545* -,595** ,333 ,462* ,667** ,308 1,000

,075 ,013 ,014 ,007 ,131 ,039 ,003 ,168 .

12 12 12 12 12 12 12 12 12

Correlation Coef f icient

Sig. (2-tailed)

N


Sig. (2-tailed)

N


Sig. (2-tailed)

N


Sig. (2-tailed)

N


Sig. (2-tailed)

N


Sig. (2-tailed)

N


Sig. (2-tailed)

N


Sig. (2-tailed)

N


Sig. (2-tailed)

N

Baking_Loss

Spread_Factor

Fracture_Test

Air

Abu

Protein

Lemak

Serat_Kasar

Aktiv itas_Antioksidan

Kendall's tau_b

Baking_Loss

Spread_

Factor Fracture_Test Air Abu Protein Lemak Serat_Kasar

Aktiv itas_

Antioksidan

Correlation is signif icant at the 0.05 level (2-tailed).*.

Correlation is signif icant at the 0.01 level (2-tailed).**.

65

Independent Samples Test

1,168 ,305 11,711 10 ,000 2,09359 ,17877 1,69526 2,49191

11,711 8,624 ,000 2,09359 ,17877 1,68648 2,50070

2,156 ,173 3,114 10 ,011 15,20337 4,88168 4,32631 26,08043

3,114 9,060 ,012 15,20337 4,88168 4,17134 26,23540

,222 ,647 4,006 10 ,002 719,13333 179,52575 319,12505 1119,142

4,006 9,955 ,003 719,13333 179,52575 318,88241 1119,384

1,071 ,325 3,428 10 ,006 ,28667 ,08361 ,10037 ,47297

3,428 9,808 ,007 ,28667 ,08361 ,09987 ,47346

1,905 ,198 -2,923 10 ,015 -,10571 ,03616 -,18629 -,02514

-2,923 7,428 ,021 -,10571 ,03616 -,19024 -,02119

,112 ,744 -3,739 10 ,004 -1,61792 ,43273 -2,58210 -,65375

-3,739 9,696 ,004 -1,61792 ,43273 -2,58621 -,64963

4,449 ,061 -4,618 10 ,001 -,82667 ,17902 -1,22555 -,42778

-4,618 8,418 ,002 -,82667 ,17902 -1,23595 -,41738

,332 ,577 -4,692 10 ,001 -1,01667 ,21667 -1,49943 -,53390

-4,692 9,561 ,001 -1,01667 ,21667 -1,50245 -,53088

1,031 ,334 -10,454 10 ,000 -13,77383 1,31763 -16,70969 -10,83798

-10,454 9,269 ,000 -13,77383 1,31763 -16,74136 -10,80630

Equal variances

assumed

Equal variances

not assumed

Equal variances

assumed

Equal variances

not assumed

Equal variances

assumed

Equal variances

not assumed

Equal variances

assumed

Equal variances

not assumed

Equal variances

assumed

Equal variances

not assumed

Equal variances

assumed

Equal variances

not assumed

Equal variances

assumed

Equal variances

not assumed

Equal variances

assumed

Equal variances

not assumed

Equal variances

assumed

Equal variances

not assumed

Baking_Loss

Spread_Factor

Fracture_Test

Air

Abu

Protein

Lemak

Serat_Kasar

Aktiv itas_Antioksidan

F Sig.

Levene's Test f or

Equality of Variances

t df Sig. (2-tailed)

Mean

Dif f erence

Std. Error

Dif f erence Lower Upper

95% Conf idence

Interv al of the

Dif f erence

t-test for Equality of Means

66

Descriptives

6 119,5786 ,7041924 ,2874854 118,839556 120,317565 118,6755 120,6276

6 23,816858 ,8197713 ,3346702 22,956560 24,677155 22,9242 24,6636

6 18,819906 1,0563127 ,4312379 17,711373 19,928438 17,0430 19,9336

18 54,071775 47,7164285 11,24687 30,342953 77,800596 17,0430 120,6276

6 9,017222 ,0691268 ,0282209 8,944678 9,089766 8,9250 9,0900

6 1,075278 ,0203965 ,0083268 1,053873 1,096683 1,0517 1,1017

6 ,958056 ,0182397 ,0074463 ,938914 ,977197 ,9317 ,9817

18 3,683519 3,8813613 ,9148456 1,753363 5,613674 ,9317 9,0900

0 jam perendaman

48 jam perendaman

60 jam perendaman

Total

0 jam perendaman

48 jam perendaman

60 jam perendaman

Total

HCN

Asam_Fitat

N Mean Std. Dev iation Std. Error Lower Bound Upper Bound

95% Conf idence Interv al for

Mean

Minimum Maximum

Test of Homogeneity of Variances

,648 2 15 ,537

16,254 2 15 ,000

HCN

Asam_Fitat

Levene

Stat istic df1 df2 Sig.

ANOVA

38695,160 2 19347,580 25416,001 ,000

11,419 15 ,761

38706,578 17

256,077 2 128,038 69495,156 ,000

,028 15 ,002

256,104 17

Between Groups

Within Groups

Total

Between Groups

Within Groups

Total

HCN

Asam_Fitat

Sum of

Squares df Mean Square F Sig.

67

Post Hoc Tests

HCN

Duncana

6 18,819906

6 23,816858

6 119,5786

1,000 1,000 1,000

Perlakuan

60 jam perendaman

48 jam perendaman

0 jam perendaman

Sig.

N 1 2 3

Subset f or alpha = .05

Means for groups in homogeneous subsets are displayed.

Uses Harmonic Mean Sample Size = 6,000.a.

Asam_Fitat

Duncana

6 ,958056

6 1,075278

6 9,017222

1,000 1,000 1,000

Perlakuan

60 jam perendaman

48 jam perendaman

0 jam perendaman

Sig.

N 1 2 3

Subset f or alpha = .05

Means for groups in homogeneous subsets are displayed.

Uses Harmonic Mean Sample Size = 6,000.a.

7. LAMPIRAN 7.1. Gambar Penelitian 7.2. Analisa Datarepository.unika.ac.id/678/8/10.70.0070 Igusti...

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