LAMPIRAN Lampiran 1. Data Hasil Penelitianetheses.uin-malang.ac.id/489/11/09620074 Lampiran.pdf ·...
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115 LAMPIRAN Lampiran 1. Data Hasil Penelitian 1a. Data Pengamatan Susut Bobot Buah Stroberi (Fragaria x ananassa) Perlakuan Susut Bobot (%) H-2 H-4 H-6 H-8 P0S1 0,72374 7,116851 100 100 P1S1 2,011207 5,538245 12,33293 100 P2S1 2,368693 8,298423 14,63909 100 P0S2 1,681068 6,806322 15,30633 22,50466 P1S2 1,493777 4,013108 6,934897 9,429772 P2S2 1,553619 5,603002 9,232147 13,34931 1b. Data Pengamatan Kadar CO 2 Buah Stroberi (Fragaria x ananassa) Perlakuan Kadar CO 2 H-2 H-4 H-6 H-8 P0S1 2,552 2,381867 2,213594 2,213594 P1S1 2,4288 2,258667 0,851611 2,213594 P2S1 2,399467 1,977067 0,918559 2,213594 P0S2 2,4464 2,229333 1,101723 0,883602 P1S2 2,2 2,018133 1,119894 0,747168 P2S2 2,317333 2,172427 1,244239 0,811272 1c. Data Pengamatan Kandungan Vitamin C Buah Stroberi (Fragaria x ananassa) Perlakuan Kadar Vitamin C (%) H-0 H-5 H-8 P0S1 0,088 0,038133 0 P1S1 0,088 0,058667 0 P2S1 0,090933 0,073333 0 P0S2 0,0792 0,054267 0,032267 P1S2 0,088 0,0792 0,0704 P2S2 0,0792 0,0704 0,0616 1d. Data Pengamatan Tingkat Kecerahan (L) Stroberi (Fragaria x ananassa) Perlakuan Nilai Kecerahan (L) H-2 H-4 H-6 H-8 P0S1 1,478559 1,399352 0 0 P1S1 1,492521 1,466855 1,434817 0 P2S1 1,506503 1,464377 1,426767 0 P0S2 1,5024 1,461397 1,417184 1,452718 P1S2 1,543032 1,530182 1,493217 1,462364 P2S2 1,534649 1,49066 1,459391 1,417181
Transcript of LAMPIRAN Lampiran 1. Data Hasil Penelitianetheses.uin-malang.ac.id/489/11/09620074 Lampiran.pdf ·...
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LAMPIRAN
Lampiran 1. Data Hasil Penelitian
1a. Data Pengamatan Susut Bobot Buah Stroberi (Fragaria x ananassa)
Perlakuan Susut Bobot (%) H-2 H-4 H-6 H-8
P0S1 0,72374 7,116851 100 100 P1S1 2,011207 5,538245 12,33293 100 P2S1 2,368693 8,298423 14,63909 100 P0S2 1,681068 6,806322 15,30633 22,50466 P1S2 1,493777 4,013108 6,934897 9,429772 P2S2 1,553619 5,603002 9,232147 13,34931
1b. Data Pengamatan Kadar CO2 Buah Stroberi (Fragaria x ananassa)
Perlakuan Kadar CO2 H-2 H-4 H-6 H-8
P0S1 2,552 2,381867 2,213594 2,213594 P1S1 2,4288 2,258667 0,851611 2,213594 P2S1 2,399467 1,977067 0,918559 2,213594 P0S2 2,4464 2,229333 1,101723 0,883602 P1S2 2,2 2,018133 1,119894 0,747168 P2S2 2,317333 2,172427 1,244239 0,811272
1c. Data Pengamatan Kandungan Vitamin C Buah Stroberi (Fragaria x ananassa)
Perlakuan Kadar Vitamin C (%) H-0 H-5 H-8
P0S1 0,088 0,038133 0 P1S1 0,088 0,058667 0 P2S1 0,090933 0,073333 0 P0S2 0,0792 0,054267 0,032267 P1S2 0,088 0,0792 0,0704 P2S2 0,0792 0,0704 0,0616
1d. Data Pengamatan Tingkat Kecerahan (L) Stroberi (Fragaria x ananassa)
Perlakuan Nilai Kecerahan (L) H-2 H-4 H-6 H-8
P0S1 1,478559 1,399352 0 0 P1S1 1,492521 1,466855 1,434817 0 P2S1 1,506503 1,464377 1,426767 0 P0S2 1,5024 1,461397 1,417184 1,452718 P1S2 1,543032 1,530182 1,493217 1,462364 P2S2 1,534649 1,49066 1,459391 1,417181
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1e. Data Pengamatan Warna Merah (Koordinat Kromatitis a) Buah Stroberi (Fragaria x ananassa)
Perlakuan Warna Merah (Koordinat Kromatitis a) H-2 H-4 H-6 H-8
P0S1 1,618914 1,654575 0 0 P1S1 1,628557 1,657191 1,729158 0 P2S1 1,620133 1,665414 1,717806 0 P0S2 1,638819 1,665087 1,701115 1,717001 P1S2 1,64048 1,658168 1,66714 1,6773 P2S2 1,622213 1,662122 1,679418 1,69386
1f. Data Pengamatan Tingkat Kelunakan Buah Stroberi (Fragaria x ananassa)
Perlakuan Tingkat kelunakan H-2 H-4 H-6 H-8
P0S1 2,175007 3,408274 0,707107 0,707107 P1S1 2,061529 2,469722 2,912403 0,707107 P2S1 2,008153 2,642416 3,108901 0,707107 P0S2 2,032953 2,302053 2,506587 3,305726 P1S2 1,879581 2,053226 2,323674 2,87775 P2S2 1,811502 2,12907 2,584796 2,974792
Keterangan :
P0S1 : Penyimpanan Suhu ruang, tanpa pelapisan edible coating
P1S1 : Penyimpanan Suhu ruang, pelapisan edible coating berbasis pati Singkong
P2S1 : Penyimpanan Suhu ruang, pelapisan edible coating berbasis pati Ganyong
P0S2 : Penyimpanan Suhu dingin, tanpa pelapisan edible coating
P1S2 : Penyimpanan Suhu dingin, pelapisan edible coating berbasis pati Singkong
P2S2 : Penyimpanan Suhu dingin, pelapisan edible coating berbasis pati Ganyong
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Lampiran 2. Hasil Perhitungan ANOVA Two Way
2a. Hasil Perhitungan ANOVA Two Way terhadap Susut Bobot Stroberi (Fragaria x ananassa)
1. Hari ke-2 Tests of Between-Subjects Effects
Source Type III Sum of Squares df Mean Square F Sig.
Corrected Model 4.617a 5 .923 1.346 .311 Intercept 48.335 1 48.335 70.444 .000 pati 1.844 2 .922 1.344 .298 ^ suhu .070 1 .070 .103 .754 ^ pati * suhu 2.702 2 1.351 1.969 .182 ^ Error 8.234 12 .686 Total 61.185 18 Corrected Total 12.850 17
a. R Squared = ,359 (Adjusted R Squared = ,092) (^) : Sig > 0,05 = tidak ada perbedaan yang nyata 2. Hari ke-4
Tests of Between-Subjects Effects
Source Type III Sum of Squares df Mean Square F Sig.
Corrected Model 49.096a 5 9.819 179.419 .000 Intercept 3714.388 1 3714.388 6.787E4 .000 pati 28.611 2 14.306 261.391 .000* suhu 14.882 1 14.882 271.933 .000* pati * suhu 5.603 2 2.801 51.189 .000* Error .657 12 .055 Total 3764.141 18 Corrected Total 49.753 17
a. R Squared = ,987 (Adjusted R Squared = ,981) (*): Sig < 0,05 = terdapat perbedaan yang nyata
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3. Hari ke-6 Tests of Between-Subjects Effects
Source Type III Sum of Squares df Mean Square F Sig.
Corrected Model 12448.314a 5 2489.663 1.307E4 .000 Intercept 17865.339 1 17865.339 9.377E4 .000 pati 5644.203 2 2822.102 1.481E4 .000* suhu 2969.963 1 2969.963 1.559E4 .000* pati * suhu 3834.148 2 1917.074 1.006E4 .000* Error 2.286 12 .191 Total 30315.939 18 Corrected Total 12450.600 17 a. R Squared = 1,000 (Adjusted R Squared = 1,000)
(*): Sig < 0,05 = terdapat perbedaan yang nyata 4. Hari ke-8
Tests of Between-Subjects Effects
Source Type III Sum of Squares df Mean Square F Sig.
Corrected Model 20645.975a 5 4129.195 7.030E4 .000 Intercept 56996.693 1 56996.693 9.704E5 .000 pati 84.489 2 42.244 719.261 .000* suhu 20476.997 1 20476.997 3.486E5 .000* pati * suhu 84.489 2 42.244 719.261 .000* Error .705 12 .059 Total 77643.373 18 Corrected Total 20646.680 17
a. R Squared = 1,000 (Adjusted R Squared = 1,000) (*): Sig < 0,05 = terdapat perbedaan yang nyata
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2b. Hasil Perhitungan ANOVA Two Way terhadap Kadar CO2 Stroberi (Fragaria x ananassa)
1. Hari ke-2 Tests of Between-Subjects Effects
Source Type III Sum of Squares df Mean Square F Sig.
Corrected Model .217a 5 .043 10.431 .000 Intercept 102.875 1 102.875 2.470E4 .000 pati .112 2 .056 13.426 .001* suhu .087 1 .087 20.831 .001* pati * suhu .019 2 .009 2.236 .150 ^ Error .050 12 .004 Total 103.142 18 Corrected Total .267 17
a. R Squared = ,813 (Adjusted R Squared = ,735) (*): Sig < 0,05 = terdapat perbedaan yang nyata (^) : Sig > 0,05 = tidak ada perbedaan yang nyata
2. Hari ke-4
Tests of Between-Subjects Effects
Source Type III Sum of Squares df Mean Square F Sig.
Corrected Model .350a 5 .070 13.390 .000 Intercept 84.988 1 84.988 1.628E4 .000 pati .171 2 .085 16.338 .000* suhu .020 1 .020 3.743 .077^ pati * suhu .159 2 .080 15.264 .001* Error .063 12 .005 Total 85.400 18 Corrected Total .412 17
a. R Squared = ,848 (Adjusted R Squared = ,785) (*): Sig < 0,05 = terdapat perbedaan yang nyata (^) : Sig > 0,05 = tidak ada perbedaan yang nyata
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3. Hari ke-6 Tests of Between-Subjects Effects
Source Type III Sum of Squares df Mean Square F Sig.
Corrected Model 3.707a 5 .741 62.143 .000 Intercept 27.748 1 27.748 2.326E3 .000 pati 1.585 2 .793 66.444 .000* suhu .134 1 .134 11.242 .006* pati * suhu 1.987 2 .994 83.291 .000* Error .143 12 .012 Total 31.598 18 Corrected Total 3.850 17
a. R Squared = ,963 (Adjusted R Squared = ,947) (*): Sig < 0,05 = terdapat perbedaan yang nyata 4. Hari ke-8
Tests of Between-Subjects Effects
Source Type III Sum of Squares df Mean Square F Sig.
Corrected Model 8.843a 5 1.769 4.742E3 .000 Intercept 41.249 1 41.249 1.106E5 .000 pati .014 2 .007 18.738 .000* suhu 8.815 1 8.815 2.363E4 .000* pati * suhu .014 2 .007 18.738 .000* Error .004 12 .000 Total 50.096 18 Corrected Total 8.847 17
a. R Squared = ,999 (Adjusted R Squared = ,999) (*): Sig < 0,05 = terdapat perbedaan yang nyata
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2c. Hasil Perhitungan ANOVA Two Way terhadap Tingkat Kecerahan (L) Stroberi (Fragaria x ananassa)
1. Hari ke-2 Tests of Between-Subjects Effects
Source Type III Sum of Squares df Mean Square F Sig.
Corrected Model .009a 5 .002 151.242 .000 Intercept 41.021 1 41.021 3.377E6 .000 pati .003 2 .002 136.558 .000* suhu .005 1 .005 432.462 .000* pati * suhu .001 2 .000 25.316 .000* Error .000 12 1.215E-5 Total 41.030 18 Corrected Total .009 17
a. R Squared = ,984 (Adjusted R Squared = ,978) (*): Sig < 0,05 = terdapat perbedaan yang nyata 2. Hari ke-4
Tests of Between-Subjects Effects
Source Type III Sum of Squares df Mean Square F Sig.
Corrected Model 124.350a 5 24.870 331.600 .000 Intercept 14671.845 1 14671.845 1.956E5 .000 pati 65.426 2 32.713 436.172 .000* suhu 52.702 1 52.702 702.696 .000* pati * suhu 6.222 2 3.111 41.480 .000* Error .900 12 .075 Total 14797.095 18 Corrected Total 125.250 17
a. R Squared = ,993 (Adjusted R Squared = ,990) (*): Sig < 0,05 = terdapat perbedaan yang nyata
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3. Hari ke-6 Tests of Between-Subjects Effects
Source Type III Sum of Squares df Mean Square F Sig.
Corrected Model 5.240a 5 1.048 8.814E4 .000 Intercept 26.146 1 26.146 2.199E6 .000 pati 2.221 2 1.111 9.339E4 .000* suhu 1.137 1 1.137 9.564E4 .000* pati * suhu 1.882 2 .941 7.913E4 .000* Error .000 12 1.189E-5 Total 31.387 18 Corrected Total 5.241 17
a. R Squared = 1,000 (Adjusted R Squared = 1,000) (*): Sig < 0,05 = terdapat perbedaan yang nyata 4. Hari ke-8
Tests of Between-Subjects Effects
Source Type III Sum of Squares df Mean Square F Sig.
Corrected Model 8.846a 5 1.769 1.521E5 .000 Intercept 8.814 1 8.814 7.576E5 .000 pati .016 2 .008 691.582 .000* suhu 8.814 1 8.814 7.576E5 .000* pati * suhu .016 2 .008 691.582 .000* Error .000 12 1.163E-5 Total 17.661 18 Corrected Total 8.847 17
a. R Squared = 1,000 (Adjusted R Squared = 1,000) (*): Sig < 0,05 = terdapat perbedaan yang nyata
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2d. Hasil Perhitungan ANOVA Two Way terhadap Tingkat Kelunakan Stroberi (Fragaria spp)
1. Hari ke-2 Tests of Between-Subjects Effects
Source Type III Sum of Squares df Mean Square F Sig.
Corrected Model 4.051a 5 .810 32.053 .000 Intercept 219.801 1 219.801 8.695E3 .000 pati 1.897 2 .948 37.522 .000* suhu 2.136 1 2.136 84.484 .000* pati * suhu .019 2 .009 .368 .700 ^ Error .303 12 .025 Total 224.155 18 Corrected Total 4.354 17
a. R Squared = ,930 (Adjusted R Squared = ,901) (*): Sig < 0,05 = terdapat perbedaan yang nyata (^) : Sig > 0,05 = tidak ada perbedaan yang nyata 2. Hari ke-4
Tests of Between-Subjects Effects
Source Type III Sum of Squares df Mean Square F Sig.
Corrected Model 111.255a 5 22.251 1.001E3 .000 Intercept 639.031 1 639.031 2.876E4 .000 pati 37.080 2 18.540 834.300 .000* suhu 56.711 1 56.711 2.552E3 .000* pati * suhu 17.463 2 8.732 392.925 .000* Error .267 12 .022 Total 750.552 18 Corrected Total 111.521 17
a. R Squared = ,998 (Adjusted R Squared = ,997) (*): Sig < 0,05 = terdapat perbedaan yang nyata (^) : Sig > 0,05 = tidak ada perbedaan yang nyata
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3. Hari ke-6 Tests of Between-Subjects Effects
Source Type III Sum of Squares df Mean Square F Sig.
Corrected Model 151.789a 5 30.358 698.327 .000 Intercept 578.567 1 578.567 1.331E4 .000 pati 74.008 2 37.004 851.208 .000* suhu .040 1 .040 .923 .356 ^ pati * suhu 77.741 2 38.871 894.147 .000* Error .522 12 .043 Total 730.878 18 Corrected Total 152.311 17
a. R Squared = ,997 (Adjusted R Squared = ,995) (*): Sig < 0,05 = terdapat perbedaan yang nyata (^) : Sig > 0,05 = tidak ada perbedaan yang nyata 4. Hari ke-8
Tests of Between-Subjects Effects
Source Type III Sum of Squares df Mean Square F Sig.
Corrected Model 25.061a 5 5.012 2.504E3 .000 Intercept 63.615 1 63.615 3.178E4 .000 pati .151 2 .076 37.727 .000* suhu 24.759 1 24.759 1.237E4 .000* pati * suhu .151 2 .076 37.727 .000* Error .024 12 .002 Total 88.700 18 Corrected Total 25.085 17
a. R Squared = ,999 (Adjusted R Squared = ,999) (*): Sig < 0,05 = terdapat perbedaan yang nyata (^) : Sig > 0,05 = tidak ada perbedaan yang nyata
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Lampiran 3. Gambar
1. Penampakan Buah stroberi a. Hari ke-2
P1S1 P0S1 P2S1
P1S2 P0S2 P2S2
b. Hari ke-4
P0S1 P1S1 P2S1
P0S2 P1S2 P2S2
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c. Hari ke-6
P1S1 P2S1
P0S2 P1S2 P2S2
d. Hari ke-8
P0S2 P1S2 P2S2
Keterangan : P0S1 : Penyimpanan Suhu ruang, tanpa pelapisan edible coating P1S1 : Penyimpanan Suhu ruang, pelapisan edible coating berbasis pati Singkong P2S1 : Penyimpanan Suhu ruang, pelapisan edible coating berbasis pati Ganyong P0S2 : Penyimpanan Suhu dingin, tanpa pelapisan edible coating P1S2 : Penyimpanan Suhu dingin, pelapisan edible coating berbasis pati Singkong P2S2 : Penyimpanan Suhu dingin, pelapisan edible coating berbasis pati Ganyong
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