77
7. LAMPIRAN
Lampiran 1. Formulir Kuisioner Uji Sensori (Hedonic Ranking Test)
UJI RANKING HEDONIK
Nama : Tanggal :
Jenis Kelamin :
Produk : Mie Basah
Instruksi !
Dihadapan anda telah disediakan 3 buah sampel “Mie Basah”. Amatilah dan cicipi setiap
sampel secara berurutan dari kiri ke kanan. Netralkan indera pengecap anda dengan cara
berkumur – kumur terlebih dahulu SEBELUM mencicipi sampel selanjutnya
menggunakan air putih yang telah disediakan. Setelah mencicipi semua sampel, anda
diperbolehkan mengulang sesering yang anda perlukan. Penilaian menggunakan sistem
rangking dengan skor (1 = tidak suka, 2 = kurang suka, dan 3 = suka). Skor yang
diberikan antar sampe TIDAK BOLEH SAMA.
Parameter Kode Sampel
Warna
Aroma
Rasa
Tekstur
Overall
TERIMA KASIH
78
Lampiran 2. Worksheet Uji Ranking Hedonik
WORKSHEET UJI RANKING HEDONIK
Tanggal Uji : 20 Mei 2019
Jenis Sampel : Mie Basah
Identifikasi sampel: Kode
Mie basah bekatul 5%, labu kuning 20 gram A
Mie basah bekatul 10%, labu kuning 20 gram B
Mie basah bekatul 15%, labu kuning 20 gram C
Kode kombinasi urutan penyajian sampel:
ABC = 1 ABC = 7 ABC = 13 ABC = 19 ABC = 25
ACB = 2 ACB = 8 ACB = 14 ACB = 20 ACB = 26
BAC = 3 BAC = 9 BAC = 15 BAC = 21 BAC = 27
BCA = 4 BCA = 10 BCA = 16 BCA = 22 BCA = 28
CAB = 5 CAB = 11 CAB = 17 CAB = 23 CAB = 29
CBA = 6 CBA = 12 CBA = 18 CBA = 24 CBA = 30
Penyajian:
Booth Panelis Kode Sampel urutan penyajian
I 1,11,21 325 473 6881 800 640 85211 909 779 20321
II 2,12,22 215 653 9002 902 116 82712 346 019 38022
III 3,13,23 097 873 3693 539 730 19413 937 592 43523
IV 4,14,24 108 512 7254 492 297 07414 117 375 29424
V 5,15,25 333 610 9235 036 304 55515 664 284 19325
I 6,16,26 037 727 8446 101 482 23216 472 026 95626
II 7,17,27 004 628 9637 323 450 96017 908 324 67427
III 8,18,28 936 867 5728 899 235 73018 306 875 58928
IV 9,19,29 974 269 8539 694 274 10419 456 059 53829
V 10,20,30 742 468 22610 669 576 12320 046 777 95730
Rekap kode sampel:
Sampel A 325 215 873 725 610 844 004 936 269 226 640 827 539 492 304 232
450 730 694 669 779 380 592 294 664 472 324 589 059 957
Sampel B 473 900 097 108 923 727 628 572 974 742 852 116 730 074 036 101
960 235 274 123 909 346 435 375 284 956 908 306 538 777
Sampel C 688 653 369 512 333 037 963 867 853 468 800 902 194 297 555 482
323 899 104 576 203 019 937 117 193 026 674 875 456 046
79
Lampiran 3. Perhitungan Kadar Karotenoid dan Aktivitas Antioksidan dari Pasta Labu
Kuning
Kadar Karotenoid
Rumus :
𝐾𝑎𝑑𝑎𝑟 𝑘𝑎𝑟𝑜𝑡𝑒𝑛𝑜𝑖𝑑 (𝑝𝑝𝑚) =25 × 𝐴 × 383
𝑊 × 100
Keterangan :
A = absorbansi
W = Berat sampel (g)
Ulangan Absorbansi (A) Berat sampel (g) (W) Karotenoid (ppm)
1 0,0485 1,042 4,456
2 0,0501 1,016 4,721
3 0,0515 1,038 4,750
Rata - rata 4,462
Perhitungan:
Ulangan 1 𝐾𝑎𝑑𝑎𝑟 𝑘𝑎𝑟𝑜𝑡𝑒𝑛𝑜𝑖𝑑 (𝑝𝑝𝑚) =25 ×0,0485 ×383
1,042 ×100= 4,456 𝑝𝑝𝑚
Ulangan 2 𝐾𝑎𝑑𝑎𝑟 𝑘𝑎𝑟𝑜𝑡𝑒𝑛𝑜𝑖𝑑 (𝑝𝑝𝑚) =25 ×0,0501 ×383
1,016 ×100= 4,721 𝑝𝑝𝑚
Ulangan 3 𝐾𝑎𝑑𝑎𝑟 𝑘𝑎𝑟𝑜𝑡𝑒𝑛𝑜𝑖𝑑 (𝑝𝑝𝑚) =25 ×0,0515 ×383
1,038 ×100= 4,750 𝑝𝑝𝑚
Rata – Rata = 4,456+4,721+4,750
3= 4,462 𝑝𝑝𝑚
Aktivitas Antioksidan
Rumus:
% 𝑖𝑛ℎ𝑖𝑏𝑖𝑠𝑖 = [1 − (𝐴𝑡30
𝐴𝑡0)] × 100%
Keterangan:
At30 = Absorbansi sampel pada menit ke-30
At0 = Absorbansi kontrol (blanko)
80
Ulangan At30 At0 % Inhibisi
1 0,0631 0,5135 87,712
2 0,0609 0,5135 88,140
3 0,0593 0,5135 88,452
Rata - rata 88,101
Perhitungan:
Ulangan 1 % 𝑖𝑛ℎ𝑖𝑏𝑖𝑠𝑖 = [1 − (0,0631
0,5135)] × 100% = 87,721%
Ulangan 2 % 𝑖𝑛ℎ𝑖𝑏𝑖𝑠𝑖 = [1 − (0,0609
0,5135)] × 100% = 88,140%
Ulangan 3 % 𝑖𝑛ℎ𝑖𝑏𝑖𝑠𝑖 = [1 − (0,0539
0,5135)] × 100% = 88,452%
Rata – rata = 87,712 + 88,140 + 88,452
3= 88,101%
Lampiran 4. Grafik Penurunan Nilai (Δ) Kadar Karotenoid dan Aktivitas Antioksidan
pada Sampel Mie Basah Pasca Perebusan
Karotenoid
Keterangan:
Mie kontrol = Mie basah tanpa substitusi tepung bekatul dan penambahan pasta labu kuning
Mie 1 = Mie basah dengan substitusi tepung bekatul 5% dan penambahan 20 gram pasta labu kuning
Mie 2 = Mie basah dengan substitusi tepung bekatul 10% dan penambahan 20 gram pasta labu kuning
Mie 3 = Mie basah dengan substitusi tepung bekatul 15% dan penambahan 20 gram pasta labu kuning
Gambar 8. Grafik Nilai Penurunan (Δ) Kadar Karotenoid Sampel Mie Basah Pasca
Perebusan
81
Aktivitas Antioksidan
Keterangan:
Mie kontrol = Mie basah tanpa substitusi tepung bekatul dan penambahan pasta labu kuning
Mie 1 = Mie basah dengan substitusi tepung bekatul 5% dan penambahan 20 gram pasta labu kuning
Mie 2 = Mie basah dengan substitusi tepung bekatul 10% dan penambahan 20 gram pasta labu kuning
Mie 3 = Mie basah dengan substitusi tepung bekatul 15% dan penambahan 20 gram pasta labu kuning
Gambar 9. Grafik Nilai Penurunan (Δ) Aktivitas Antioksidan Sampel Mie Basah Pasca
Perebusan
82
Lampiran 5. Hasil Pengolahan Data Perangkat SPSS 13.0 for Windows Uji Normalitas
1. Uji Fisikokimia
2. Uji Sensori
Tests of Normality
,136 12 ,200* ,952 12 ,661
,125 12 ,200* ,960 12 ,790
,097 12 ,200* ,968 12 ,892
,156 12 ,200* ,929 12 ,372
,230 12 ,079 ,858 12 ,046
,166 12 ,200* ,909 12 ,206
,124 12 ,200* ,950 12 ,642
,166 12 ,200* ,947 12 ,587
,112 12 ,200* ,957 12 ,739
,141 12 ,200* ,916 12 ,251
,171 12 ,200* ,887 12 ,109
,340 12 ,000 ,639 12 ,000
,357 12 ,000 ,676 12 ,000
,204 12 ,179 ,854 12 ,041
,186 12 ,200* ,886 12 ,106
Tensile_Strength
Daya_serap_air
L
a
b
Kadar_air
Kadar_Protein
Kadar_Abu
Kadar_Lemak
Kadar_Karbohidrat
Kadar_Serat_Pangan
Karotenoid_Sblm_Rebus
Karotenoid_Ssdh_Rebus
Antioksidan_Sblm_
Rebus
Antioksidan_Ssdh_
Rebus
Statistic df Sig. Statistic df Sig.
Kolmogorov-Smirnova
Shapiro-Wilk
This is a lower bound of the true significance.*.
Lilliefors Significance Correctiona.
Tests of Normality
,222 90 ,000 ,793 90 ,000
,221 90 ,000 ,798 90 ,000
,228 90 ,000 ,793 90 ,000
,221 90 ,000 ,796 90 ,000
,227 90 ,000 ,795 90 ,000
Warna
Aroma
Rasa
Tekstur
Overall
Statistic df Sig. Statistic df Sig.
Kolmogorov-Smirnova
Shapiro-Wilk
Lilliefors Significance Correctiona.
83
Lampiran 6. Hasil Analisis Ragam Satu Arah (One Way ANOVA) dengan Uji Beda (Post
Hoc) menggunakan Uji Duncan
1. Uji Fisikokimia
ANOVA
,001 3 ,000 49,666 ,000
,000 8 ,000
,001 11
617,000 3 205,667 24,680 ,000
66,667 8 8,333
683,667 11
113,423 3 37,808 8,901 ,006
33,980 8 4,247
147,403 11
15,437 3 5,146 66,654 ,000
,618 8 ,077
16,055 11
62,460 3 20,820 6,303 ,017
26,424 8 3,303
88,884 11
26,995 3 8,998 83,206 ,000
,865 8 ,108
27,860 11
5,281 3 1,760 47,426 ,000
,297 8 ,037
5,577 11
1,284 3 ,428 19,307 ,001
,177 8 ,022
1,461 11
13,640 3 4,547 34,005 ,000
1,070 8 ,134
14,709 11
149,666 3 49,889 199,415 ,000
2,001 8 ,250
151,668 11
1,860 3 ,620 134,066 ,000
,037 8 ,005
1,897 11
288,271 3 96,090 236,708 ,000
3,248 8 ,406
291,519 11
79,216 3 26,405 272,991 ,000
,774 8 ,097
79,990 11
Between Groups
Within Groups
Total
Between Groups
Within Groups
Total
Between Groups
Within Groups
Total
Between Groups
Within Groups
Total
Between Groups
Within Groups
Total
Between Groups
Within Groups
Total
Between Groups
Within Groups
Total
Between Groups
Within Groups
Total
Between Groups
Within Groups
Total
Between Groups
Within Groups
Total
Between Groups
Within Groups
Total
Between Groups
Within Groups
Total
Between Groups
Within Groups
Total
Tensile_Strength
Daya_serap_air
L
a
b
Kadar_air
Kadar_Protein
Kadar_Abu
Kadar_Lemak
Kadar_Karbohidrat
Kadar_Serat_Pangan
Antioksidan_Sblm_
Rebus
Antioksidan_Ssdh_
Rebus
Sum of
Squares df Mean Square F Sig.
84
Uji Duncan
Tensile_Strength
Duncana
3 ,0271
3 ,0350
3 ,0439
3 ,0551
1,000 1,000 1,000 1,000
Variabel
Bekatul15%, 20 g labu
Bekatul10%, 20g labu
Bekatul5%, 20g labu
Mie Kontrol
Sig.
N 1 2 3 4
Subset for alpha = .05
Means for groups in homogeneous subsets are displayed.
Uses Harmonic Mean Sample Size = 3,000.a.
Daya_serap_air
Duncana
3 52,6667
3 61,3333
3 64,6667
3 72,6667
1,000 ,195 1,000
Variabel
Mie Kontrol
Bekatul5%, 20g labu
Bekatul10%, 20g labu
Bekatul15%, 20 g labu
Sig.
N 1 2 3
Subset for alpha = .05
Means for groups in homogeneous subsets are displayed.
Uses Harmonic Mean Sample Size = 3,000.a.
L
Duncana
3 64,3333
3 68,2300
3 71,5533
3 71,9867
1,000 ,065
Variabel
Bekatul15%, 20 g labu
Bekatul10%, 20g labu
Bekatul5%, 20g labu
Mie Kontrol
Sig.
N 1 2
Subset for alpha = .05
Means for groups in homogeneous subsets are displayed.
Uses Harmonic Mean Sample Size = 3,000.a.
a
Duncana
3 -3,3467
3 -2,0167
3 -1,5033
3 -,1800
1,000 ,053 1,000
Variabel
Mie Kontrol
Bekatul5%, 20g labu
Bekatul10%, 20g labu
Bekatul15%, 20 g labu
Sig.
N 1 2 3
Subset for alpha = .05
Means for groups in homogeneous subsets are displayed.
Uses Harmonic Mean Sample Size = 3,000.a.
85
b
Duncana
3 20,8800
3 25,7000
3 26,0667
3 26,5433
1,000 ,600
Variabel
Mie Kontrol
Bekatul5%, 20g labu
Bekatul10%, 20g labu
Bekatul15%, 20 g labu
Sig.
N 1 2
Subset for alpha = .05
Means for groups in homogeneous subsets are displayed.
Uses Harmonic Mean Sample Size = 3,000.a.
Kadar_air
Duncana
3 31,9890
3 33,9600
3 35,1037
3 36,0033
1,000 1,000 1,000 1,000
Variabel
Mie Kontrol
Bekatul5%, 20g labu
Bekatul10%, 20g labu
Bekatul15%, 20 g labu
Sig.
N 1 2 3 4
Subset for alpha = .05
Means for groups in homogeneous subsets are displayed.
Uses Harmonic Mean Sample Size = 3,000.a.
Kadar_Protein
Duncana
3 4,9967
3 5,8450
3 6,3123
3 6,7953
1,000 1,000 1,000 1,000
Variabel
Mie Kontrol
Bekatul5%, 20g labu
Bekatul10%, 20g labu
Bekatul15%, 20 g labu
Sig.
N 1 2 3 4
Subset for alpha = .05
Means for groups in homogeneous subsets are displayed.
Uses Harmonic Mean Sample Size = 3,000.a.
Kadar_Abu
Duncana
3 1,8910
3 2,3117
3 2,6097
3 2,7430
1,000 1,000 ,305
Variabel
Mie Kontrol
Bekatul5%, 20g labu
Bekatul10%, 20g labu
Bekatul15%, 20 g labu
Sig.
N 1 2 3
Subset for alpha = .05
Means for groups in homogeneous subsets are displayed.
Uses Harmonic Mean Sample Size = 3,000.a.
86
Kadar_Lemak
Duncana
3 5,0670
3 5,8930
3 6,7900
3 7,9370
1,000 1,000 1,000 1,000
Variabel
Mie Kontrol
Bekatul5%, 20g labu
Bekatul10%, 20g labu
Bekatul15%, 20 g labu
Sig.
N 1 2 3 4
Subset for alpha = .05
Means for groups in homogeneous subsets are displayed.
Uses Harmonic Mean Sample Size = 3,000.a.
Kadar_Karbohidrat
Duncana
3 46,5210
3 49,1847
3 51,9903
3 56,0563
1,000 1,000 1,000 1,000
Variabel
Bekatul15%, 20 g labu
Bekatul10%, 20g labu
Bekatul5%, 20g labu
Mie Kontrol
Sig.
N 1 2 3 4
Subset for alpha = .05
Means for groups in homogeneous subsets are displayed.
Uses Harmonic Mean Sample Size = 3,000.a.
Kadar_Serat_Pangan
Duncana
3 ,4643
3 1,0600
3 1,2900
3 1,5233
1,000 1,000 1,000 1,000
Variabel
Mie Kontrol
Bekatul5%, 20g labu
Bekatul10%, 20g labu
Bekatul15%, 20 g labu
Sig.
N 1 2 3 4
Subset for alpha = .05
Means for groups in homogeneous subsets are displayed.
Uses Harmonic Mean Sample Size = 3,000.a.
Antioksidan_Sblm_Rebus
Duncana
3 4,6087
3 11,6003
3 15,6053
3 17,3517
1,000 1,000 1,000 1,000
Variabel
Mie Kontrol
Bekatul5%, 20g labu
Bekatul10%, 20g labu
Bekatul15%, 20 g labu
Sig.
N 1 2 3 4
Subset for alpha = .05
Means for groups in homogeneous subsets are displayed.
Uses Harmonic Mean Sample Size = 3,000.a.
87
Lampiran 7. Hasil Uji Kruskal Wallis Kadar Karotenoid
Lampiran 8. Hasil Uji T (Paired Sample) Kadar Karotenoid dan Aktivitas Antioksidan
Sebelum dan Sesudah Perebusan
Antioksidan_Ssdh_Rebus
Duncana
3 2,8560
3 5,1733
3 7,9453
3 9,5550
1,000 1,000 1,000 1,000
Variabel
Mie Kontrol
Bekatul5%, 20g labu
Bekatul10%, 20g labu
Bekatul15%, 20 g labu
Sig.
N 1 2 3 4
Subset for alpha = .05
Means for groups in homogeneous subsets are displayed.
Uses Harmonic Mean Sample Size = 3,000.a.
Test Statisticsa,b
6,995 6,683
3 3
,072 ,083
Chi-Square
df
Asymp. Sig.
Karotenoid_
Sblm_Rebus
Karotenoid_
Ssdh_Rebus
Kruskal Wallis Testa.
Grouping Variable: Variabelb.
Paired Samples Test
,18875 ,12415 ,03584 ,10987 ,26763 5,266 11 ,000
5,90908 2,61113 ,75377 4,25005 7,56811 7,839 11 ,000
Karotenoid_Sblm_Rebus
- Karotenoid_Ssdh_
Rebus
Pair
1
Antioksidan_Sblm_
Rebus - Antioksidan_
Ssdh_Rebus
Pair
2
Mean Std. Deviation
Std. Error
Mean Lower Upper
95% Confidence
Interval of the
Difference
Paired Differences
t df Sig. (2-tailed)
88
Lampiran 9. Hasil Uji Kruskal Wallis dan Uji Lanjutan Mann Whitney dari Data Analisis
Sensori
WARNA
a) 1 – 2 b) 1 – 3 c) 2 – 3
AROMA
a) 1 – 2 b) 1 – 3 c) 2 – 3
OVERALL
a) 1 – 2 b) 1 – 3 c) 2 – 3
Test Statisticsa,b
11,076 9,192 1,755 1,429 6,064
2 2 2 2 2
,004 ,010 ,416 ,489 ,048
Chi-Square
df
Asymp. Sig.
Warna Aroma Rasa Tekstur Overall
Kruskal Wallis Testa.
Grouping Variable: Produkb.
Test Statisticsa
432,000
897,000
-,286
,775
Mann-Whitney U
Wilcoxon W
Z
Asymp. Sig. (2-tailed)
Warna
Grouping Variable: Produka.
Test Statisticsa
312,000
777,000
-2,226
,026
Mann-Whitney U
Wilcoxon W
Z
Asymp. Sig. (2-tailed)
Warna
Grouping Variable: Produka.
Test Statisticsa
228,000
693,000
-3,516
,000
Mann-Whitney U
Wilcoxon W
Z
Asymp. Sig. (2-tailed)
Warna
Grouping Variable: Produka.
Test Statisticsa
339,500
804,500
-1,743
,081
Mann-Whitney U
Wilcoxon W
Z
Asymp. Sig. (2-tailed)
Aroma
Grouping Variable: Produka.
Test Statisticsa
267,500
732,500
-2,868
,004
Mann-Whitney U
Wilcoxon W
Z
Asymp. Sig. (2-tailed)
Aroma
Grouping Variable: Produka.
Test Statisticsa
347,500
812,500
-1,631
,103
Mann-Whitney U
Wilcoxon W
Z
Asymp. Sig. (2-tailed)
Aroma
Grouping Variable: Produka.
Test Statisticsa
435,500
900,500
-,230
,818
Mann-Whitney U
Wilcoxon W
Z
Asymp. Sig. (2-tailed)
Overall
Grouping Variable: Produka.
Test Statisticsa
313,000
778,000
-2,151
,031
Mann-Whitney U
Wilcoxon W
Z
Asymp. Sig. (2-tailed)
Overall
Grouping Variable: Produka.
Test Statisticsa
316,500
781,500
-2,095
,036
Mann-Whitney U
Wilcoxon W
Z
Asymp. Sig. (2-tailed)
Overall
Grouping Variable: Produka.
89
Lampiran 10. Hasil Uji Korelasi dari Data Analisis Fisikokimia
Correlations
1 -,892** -,971** -,988** ,987** -,952**
,000 ,000 ,000 ,000 ,000
12 12 12 12 12 12
-,892** 1 ,926** ,902** -,926** ,900**
,000 ,000 ,000 ,000 ,000
12 12 12 12 12 12
-,971** ,926** 1 ,965** -,984** ,966**
,000 ,000 ,000 ,000 ,000
12 12 12 12 12 12
-,988** ,902** ,965** 1 -,988** ,965**
,000 ,000 ,000 ,000 ,000
12 12 12 12 12 12
,987** -,926** -,984** -,988** 1 -,972**
,000 ,000 ,000 ,000 ,000
12 12 12 12 12 12
-,952** ,900** ,966** ,965** -,972** 1
,000 ,000 ,000 ,000 ,000
12 12 12 12 12 12
Pearson Correlation
Sig. (2-tailed)
N
Pearson Correlation
Sig. (2-tailed)
N
Pearson Correlation
Sig. (2-tailed)
N
Pearson Correlation
Sig. (2-tailed)
N
Pearson Correlation
Sig. (2-tailed)
N
Pearson Correlation
Sig. (2-tailed)
N
Tensile_Strength
Daya_serap_air
Kadar_air
Kadar_Protein
Kadar_Karbohidrat
Kadar_Serat_Pangan
Tensile_
Strength
Daya_serap_
air Kadar_air Kadar_Protein
Kadar_
Karbohidrat
Kadar_Serat_
Pangan
Correlation is significant at the 0.01 level (2-tai led).**.
90
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