7. LAMPIRAN Lampiran 1. SNI 01-4473-1998repository.unika.ac.id/21059/8/15.I1.0020 SENG, STELLA...SNI...

33

7. LAMPIRAN

Lampiran 1. SNI 01-4473-1998

34

Lampiran 2. Mayonnaise Santan dan Mayonnaise Komersial

Keterangan:

1. Mayonnaise komersial “Maestro” 2. Mayonnaise santan penambahan bubuk kedelai 10% 3. Mayonnaise santan penambahan bubuk kedelai 15% 4. Mayonnaise santan penambahan bubuk kedelai 20%

1

L a b E visko emulsi brix

Mann-Whitney U 20,000 29,000 7,000 35,000 ,000 ,000 22,000

Wilcoxon W 65,000 74,000 52,000 80,000 45,000 45,000 67,000

Z -1,811 -1,017 -2,958 -,486 -3,576 -3,576 -1,667

Asymp. Sig. (2-tailed) ,070 ,309 ,003 ,627 ,000 ,000 ,095

Exact Sig. [2*(1-tailed Sig.)] ,077(a) ,340(a) ,002(a) ,666(a) ,000(a) ,000(a) ,113(a)

2

L a b E visko

Mann-Whitney U 20,000 29,000 7,000 35,000 ,000

Wilcoxon W 65,000 74,000 52,000 80,000 45,000

Z -1,811 -1,017 -2,958 -,486 -3,576

Asymp. Sig. (2-tailed) ,070 ,309 ,003 ,627 ,000

Exact Sig. [2*(1-tailed Sig.)] ,077(a) ,340(a) ,002(a) ,666(a) ,000(a)

3

L a b

Mann-Whitney U 20,000 29,000 7,000

Wilcoxon W 65,000 74,000 52,000

Z -1,811 -1,017 -2,958

Asymp. Sig. (2-tailed) ,070 ,309 ,003

Exact Sig. [2*(1-tailed Sig.)] ,077(a) ,340(a) ,002(a)

4

L

Mann-Whitney U 20,000

Wilcoxon W 65,000

Z -1,811

Asymp. Sig. (2-tailed) ,070

Exact Sig. [2*(1-tailed Sig.)] ,077(a)

1

L a b E visko

Mann-Whitney U 20,000 29,000 7,000 35,000 ,000

Wilcoxon W 65,000 74,000 52,000 80,000 45,000

Z -1,811 -1,017 -2,958 -,486 -3,576

Asymp. Sig. (2-tailed) ,070 ,309 ,003 ,627 ,000


2

L a b

Mann-Whitney U 20,000 29,000 7,000

Wilcoxon W 65,000 74,000 52,000

Z -1,811 -1,017 -2,958

Asymp. Sig. (2-tailed) ,070 ,309 ,003


3

L a b E visko

Mann-Whitney U 20,000 29,000 7,000 35,000 ,000

Wilcoxon W 65,000 74,000 52,000 80,000 45,000

Z -1,811 -1,017 -2,958 -,486 -3,576

Asymp. Sig. (2-tailed) ,070 ,309 ,003 ,627 ,000


4

L a b

Mann-Whitney U 20,000 29,000 7,000

Wilcoxon W 65,000 74,000 52,000

Z -1,811 -1,017 -2,958

Asymp. Sig. (2-tailed) ,070 ,309 ,003


35

Lampiran 3. Hasil Analisa Pengujian Fisik dan Kimia Mayonnaise Santan

37

Lampiran 4. Hasil Analisa Pengujian Sensori Mayonnaise Komersial “Maestro” dan

Mayonnaise Santan

a) Uji Kruskall Wallis

b) Uji Mann Whitney

Mayonnaise Komersial “Maestro” – Mayonnaise Santan Konsentrasi Bubuk Kedelai 10%



Test Statisticsa,b

14,955 30,346 13,885 18,720

3 3 3 3

,002 ,000 ,003 ,000

Chi-Square

df

Asy mp. Sig.

warna tekstur rasa ov erall

Kruskal Wallis Testa.

Grouping Variable: perlakuanb.

Test Statisticsa

210,500 90,000 131,500 126,000

535,500 415,000 456,500 451,000

-2,089 -4,432 -3,632 -3,778

,037 ,000 ,000 ,000

Mann-Whitney U

Wilcoxon W

Z

Asy mp. Sig. (2-tailed)


Grouping Variable: perlakuana.

Test Statisticsa

152,000 149,000 204,000 162,000

477,000 474,000 529,000 487,000

-3,255 -3,294 -2,200 -3,070

,001 ,001 ,028 ,002

Mann-Whitney U

Wilcoxon W

Z




Test Statisticsa

162,500 264,500 202,500 197,500

487,500 589,500 527,500 522,500

-3,038 -,993 -2,217 -2,352

,002 ,321 ,027 ,019

Mann-Whitney U

Wilcoxon W

Z




38

Mayonnaise Santan Konsentrasi Bubuk Kedelai 10% - 15%



Test Statisticsa

240,000 187,000 228,000 254,500

565,000 512,000 553,000 579,500

-1,529 -2,529 -1,702 -1,226

,126 ,011 ,089 ,220

Mann-Whitney U

Wilcoxon W

Z




Test Statisticsa

222,500 109,500 244,500 204,000

547,500 434,500 569,500 529,000

-1,817 -4,032 -1,367 -2,262

,069 ,000 ,172 ,024

Mann-Whitney U

Wilcoxon W

Z




Test Statisticsa

267,500 180,500 306,500 253,000

592,500 505,500 631,500 578,000

-,927 -2,674 -,121 -1,259

,354 ,007 ,903 ,208

Mann-Whitney U

Wilcoxon W

Z




39

Lampiran 5. Worksheet Analisa Sensori Mayonnaise Santan

Worksheet Uji Rating Hedonik

Tanggal uji: 27 Maret 2019

Jenis Sampel: Mayonnaise

Identifikasi sampel: kode

Komersial A

Bubuk kedelai 10% B

Bubuk kedelai 15% C

Bubuk kedelai 20% D

Kode Kombinasi Ururtan Penyajian

1. CADB 2. ABDC 3. CDBA 4. BDCA 5. ADBC

6. CDAB 7. BCAD 8. CBDA 9. ADCB 10. BADC

11. DABC 12. ABCD 13. DCAB 14. DBCA 15. CBAD

16. ACBD 17. BACD 18. DBAC 19. CABD 20. DACB

21. ACDB 22. BCDA 23. BDAC 24. DCBA 25. ABCD

26. BCDA 27. DACB 28. CADB 29. ABDC 30. CDBA

Penyajian:

1. 299 245 102 369

2. 398 113 271 355

3. 382 279 130 341

4. 285 143 131 255

5. 388 292 268 149

6. 278 294 399 179

7. 252 282 337 164

8. 191 391 365 213

9. 151 359 321 136

10. 127 202 359 351

11. 265 330 178 294

12. 331 316 122 127

13. 329 253 286 104

14. 217 161 234 106

40

15. 384 162 178 387

16. 178 299 173 277

17. 288 248 359 292

18. 354 241 341 372

19. 351 161 374 215

20. 280 291 130 105

21. 197 349 262 284

22. 196 381 320 362

23. 394 214 182 142

24. 107 388 318 162

25. 196 359 200 312

26. 294 162 333 271

27. 236 368 289 330

28. 198 384 316 304

29. 353 151 197 124

30. 203 310 106 101

41

Lampiran 6. Scoresheet Analisa Sensori Mayonnaise Santan

Nama : Tanggal Uji :

Ujilah sampel dari KIRI KE KANAN. Kemudian amati warna sampel. Setelah

mengamati, sampel dapat dicicipi menggunakan keripik yang sudah disiapkan untuk

menilai parameter tekstur dan rasa sampel. Berilah penilaian dari angka 1 hingga angka

5. Skor 1 adalah sangat tidak suka, skor 2 adalah tidak suka, skor 3 adalah biasa saja, skor

4 adalah suka, dan skor 5 adalah sangat suka. Penilaian yang diberikan boleh sama pada

setiap parameter dan sampel.

Parameter Kode Sampel

Warna

Tekstur

Rasa

Overall

Submission author:15i10020 SENG, STELLA NATALI SUNJAYA

Check ID:13507674

Check date:23.10.2019 04:32:32 GMT+0

Check type:Doc vs Internet + Library

Report date:24.10.2019 02:51:24 GMT+0

User ID:31261

File name: 15.I1.0020_Seng, Stella Natali Sunjaya.docx

File ID: 17744812 Page count: 19 Word count: 6580 Сharacter count: 47921 File size: 2.46 MB

4.04% MatchesHighest match: 0.85% with library source. File ID: 13316836

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