sedangkan mie yang memiliki karakteristik yang sama seperti mie tepung terigu adalah mie dengan kandungan 10 pati walur. Namun, apabila dilihat dilihat dari
skor rata-rata kesukaan panelis, secara umum cookies hingga 100 pati walur serta mie hingga substitusi 60 pati walur masih dapat diterima oleh panelis.
5.2 Saran
Berdasarkan hasil penelitian, diketahui bahwa pati walur memiliki kandungan fosforus yang cukup tinggi dan diduga dapat mempengaruhi
karakteristik pati walur. Untuk itu perlu dilakukan penelitian lebih lanjut mengenai kandungan fosfat monoester di dalam pati walur tersebut untuk
membuktikan asumsi yang dibuat dalam laporan ini. Hasil penelitian menunjukkan bahwa produk cookies dan mie hasil
substitusi pati walur menunjukkan warna yang semakin gelap dengan semakin banyaknya kandungan pati walur. Untuk itu perlu dilakukan penelitian lebih
lanjut agar dapat memperbaiki karakteristik warna dari produk pangan hasil substitusi pati walur.
Apabila ingin mengaplikasikan pati walur dalam pembuatan produk cookies
dan mie agar memiliki karakteristik yang sama dengan produk tepung terigu dapat dilakukan dengan mensubstitusi sebanyak 25 pati walur dalam
pembuatan cookies dan 10 dalam pembuatan mie.
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LAMPIRAN
Lampiran 1. Kurva standar HPLC
y = 6.1045x - 159.33 R
2
= 0.9953
200 400
600 800
1000 1200
50 100
150 200
250
Konse ntrasi ppm Ar
e a
Lampiran 2. Perhitungan konsentrasi total oksalat dalam sampel a.
Pengaruh perlakuan penurunan kandungan oksalat terhadap total oksalat
Sampel Ulangan Area Bobot
kering g konsentrasi
g100 g Rerata
Penurunan
Kontrol 1 76.00
1.3012 2.9926
3.6058 0.00 2 131.00
1.3002 3.6947
3 169.20 1.3162
4.1302 HCl
1 385.20 1.3419
0.6714 0.6066
83.17 2 276.40
1.3308 0.5417
NaCl 1 495.10
1.3522 0.8008
0.7951 77.95
2 480.00 1.3398
0.7895 NaOH
1 625.50 1.2921
1.0050 0.9549
73.52 2 573.30
1.3398 0.9047
Air 1 448.30
1.3090 0.7680
0.7471 79.28
2 424.80 1.3199
0.7322 3 422.40
1.2991 0.7409
No. Konsentrasi ppm
Area
1. 24.75 30.1
2. 49.50 115,0 3. 99.00 419.7
4. 198.00 1064.2
ANOVA
Sumber keragaman
Jumlah Kuadrat
Derajat bebas
Kuadrat tengah
Fhitung Sig.
Perlakuan
18.185 4
4.546 47.277
.000
Sisaan
.673 7
.096
Total
18.858 11
Konsentrasi
Duncan Sampel
N Subset for alpha = 0.05
1 2
HCl 2
.606550 air
3 .747033
NaCl 2
.795150 NaOH
2 .954850
kontrol 3
3.605833 Sig.
.290 1.000
b. Pengaruh jenis pelarut terhadap total oksalat
Sampel Ulangan Area Bobot
kering g konsentrasi
ppm Rerata
Penurunan
HCl 1 385.20
1.3419 0.6714
0.6066 83.17
2 276.40 1.3308
0.5417 NaCl
1 495.10 1.3522
0.8008 0.7951
77.95 2 480.00
1.3398 0.7895
NaOH 1 625.50
1.2921 1.0050
0.9549 73.52
2 573.30 1.3398
0.9047 Air
1 448.30 1.3090
0.7680 0.7471
79.28 2 424.80
1.3199 0.7322
3 422.40 1.2991
0.7409
ANOVA Sumber
keragaman Jumlah
Kuadrat Derajat
bebas Kuadrat
tengah Fhitung
Sig.
Perlakuan
.125 3
.042 14.617
.007
Sisaan
.014 5
.003
Total
.139 8
Konsentrasi
Duncan Sampel
N Subset for alpha = 0.05
1 2
3 HCl
2 .606550
Air 3
.747033 NaCl
2 .795150
NaOH 2
.954850 Sig.
1.000 .389
1.000
c. Pengaruh lama perendaman terhadap total oksalat
Waktu Menit
Ulangan Area Bobot
kering g Konsentrasi
g100 g Rerata
Penurunan
1 76.00 1.3012
2.9926 3.6058 0.00
2 131.00
1.3002 3.6947
3 169.20
1.3162 4.1302
30 1 41.40
1.3375 0.2483
0.2535 92.97 2 45.00
1.3125 0.2576
3 42.80 1.3142
0.2545 60
1 41.70 1.3074
0.2544 0.2542 92.95
2 41.40 1.3075
0.2540 90
1 39.20 1.3385
0.2454 0.2462 93.17
2 48.50 1.3194
0.2606 3 39.60
1.3327 0.2470
120 1 43.80
1.2996 0.2586
0.2800 92.24 2 48.50
1.3455 0.2556
3 91.90 1.2763
0.3257
ANOVA
Sumber keragaman
Jumlah Kuadrat
Derajat bebas
Kuadrat tengah
Fhitung Sig.
Perlakuan
26.386 4
6.597 89.650
.000
Sisaan
.662 9
.074
Total
27.049 13
Konsentrasi
Duncan Sampel
N Subset for alpha = 0.05
1 2
1.5 3
.251000 0.5
3 .253467
1 2
.254200 2
3 .279967
segar 3
3.605833 Sig.
.909 1.000
Lampiran 3. Data analisis amilosa Kurva standar amilosa
No. Konsentrasi ppm
Absorbans
1. 0.00 0.000 2. 4.06 0.113
3. 8.12 0.186 4. 12.18 0.269
5. 16.24 0.351 6. 20.30 0.430
y = 0.0207x + 0.0143 R
2
= 0.9963
0.1 0.2
0.3 0.4
0.5
5 10
15 20
25 Konsentrasi ppm
Ab so
rb an
s
Ulangan Absorbans Konsentrasi Bobot
kering g Konsentrasi
sebenarnya Rerata SD RSD
1 0.233 10.5652
0.09339111 22.63
22.4161 0.25 1.12 2 0.234
10.6135 0.09339111
22.73 3 0.234
10.6135 0.09559503
22.21 4 0.233
10.5652 0.09559503
22.10
Lampiran 4. Data analisis total pati
Sampel Ulangan Bobot
g Vol tio
terpakai mL V tio sebenarnya
mL Gula
konversi Total
pati
blanko 26.25
Pati walur
1 0.91784 11.0
13.31325 33.845775 82.9697 2 0.91784
11.7 12.70215 32.195805
78.925 4 1.01123
10.0 14.18625 36.2215
80.5932 Rerata
80.83 SD
8.34 RSD
10.32 Lampiran 5. Data analisis daya cerna pati
No. Konsentrasi ppm Absorbans
1. 0 0.000 2. 900 0.280
3. 1800 0.565 4. 2700 0.848
5. 3600 0.968 6. 4500 1.411
y = 0.0003x + 0.0071 R
2
= 0.9857
0.2 0.4
0.6 0.8
1 1.2
1.4 1.6
1000 2000
3000 4000
5000 Konsentrasi ppm
Ab so
rb an
s
Sample Ulangan absorbans
Konentrasi ppm
Bobot g
Konsentrasi sebenarnya
ppm Daya
cerna pati relative
Standar 0.048
136.33 0.1132
3613.07 Blanko std
0.617 2033.00
0.1054 57865.28
Blanko pati 0.017
33.00 0.1045
947.35 Pati walur
1 0.308 1003.00
0.0937 32124.58
57.47 2 0.314
1023.00 0.0919
33387.06 59.79
3 0.344 1123.00
0.1020 33021.92
59.12 Rerata 58.79
SD 6.00 RSD 10.21
Lampiran 6. Data analisis kemampuan pengembangan pati walur
Sampel Ulangan Bobot
pati g Cawan
kosong g Cawan +
sample g Bobot
basah Kemampuan
mengembang gg
Pati walur
1 0.0294 1.0903 1.6779 0.5876 20.00
2 0.0323 1.0869 1.7459 0.6590 20.39
3 0.0239 1.0905 1.5845 0.4940 20.69
Rerata 20.36 SD
0.35 RSD
1.72
Lampiran 7. Data analisis kelarutan pati walur Ulangan
Bobot kering
Setelah pemanasan
g bobot
kosong g kelarutan
Rerata
SD RSD
1 0.0294 4.7875 4.7834 13.95
13.63 0.46 4.6 2 0.0323
4.8991 4.8948 13.30 Lampiran 8. Kekuatan gel pati walur
Ulangan Tepung terigu
Pati walur Kekuatan gel
gf Rerata gf
Kekuatan gel gf
Rerata gf
1 485.0 551.0
1134.0 1724.8
2 537.0 1895.5
3 631.0 2145.0
ANOVA
Sumber keragaman
Jumlah Kuadrat
Derajat bebas
Kuadrat tengah
Fhitung Nilai-P F table
Perlakuan 2066827 1
2066827 14.61422 0.018732 7.708647
Sisaan 565703.2
4 141425.8 Total
2632530 5
Kesimpulan Tolak H0 : Perbedaan sampel berpengaruh nyata terhadap kekuatan gel yang
dihasilkan Lampiran 9. Data analisis kekerasan cookies
Sampel Ulangan
Kekerasan gf Kontrol 25 50 75 100
1 568.8 490.9 404.6 370.0 215.4
2 529.2 529.1 434.3 411.3 252.4
3 575.4 492.8 403.8 393.0 271.1
Rerata 557.8 504.3 414.2 391.4 246.3 Kesimpulan
Tolak H0 : Perbedaan sampel berpengaruh nyata terhadap kekuatan gel yang dihasilkan
ANOVA Sumber
keragaman Jumlah
Kuadrat Derajat
bebas Kuadrat
tengah Fhitung Nilai-P
Perlakuan 171213.969
4 42803.492
81.632 .000
Sisaan 5243.480
10 524.348
Total 176457.449
14
Kekerasan
Duncan Sampel
N Subset for alpha = 0.05
1 2
3 4
100 3
246.300 75
3 391.433
50 3
414.233 25
3 504.267
3 557.800
Sig. 1.000
.251 1.000
1.000
Lampiran 10. Rekapitulasi data Uji Organoleptik Cookies pati walur
Panelis WARNA AROMA RASA
446 287 618 925 869 446 287 618 925 869 446 287 618 925 869
1 6 6 5 3
3 6
6 3
3 3
6 6 5 3
3 2
6 3 6 5 2 5 5 6 4 4 4 5 5 4 4 3
6 5 5 3 2 7 6 6 5 5 7 6 6 5 3 4
7 6 6 6 6 5 6 6 6 4 5 4 6 6 6 5
6 5 5 4 4 6 5 5 6 5 6 5 6 6 5 6
7 5 4 5 2 6 7 6 6 6 6 7 5 6 7 7
6 4 3 3 2 4 4 5 6 6 3 4 5 6 6 8
7 5 5 3 3 7 6 5 4 4 6 7 5 4 4 9
6 5 3 3 5 6 6 3 3 6 7 5 5 5 6 10
6 4 6 4 3 6 6 6 6 5 6 6 6 5 4 11
7 3 4 4 3 6 6 5 4 4 6 6 6 6 6 12
6 6 6 6 6 4 3 6 6 3 3 4 6 5 4 13
4 3 6 3 3
4 6
4 3
4 6 6 4
3 3
14 7 6 6 6 5 6 6 6 6 5 6 6 6 6 6
15 7 6 5 5 3 6 6 5 3 3 6 6 7 5 3
16 7 6 4 4 4 6 6 4 4 3 7 6 4 3 3
17 7 5 6 3 4 6 6 6 3 3 6 5 6 4 3
18 7 6 6 6 7 6 5 5 4 4 6 6 5 4 6
19 7 6 4 3 3 7 6 4 3 2 7 7 5 6 4
20 6 7 5 5 3 6 6 5 3 3 6 6 5 5 4
21 5 7 5 4 3 6 7 5 5 5 6 7 5 4 4
22 6 6 5 4 4 5 6 4 4 4 5 6 4 3 3
23 7 7 6 5 5 6 6 6 6 5 6 6 6 6 5
24 6 5 5 6 6 6 6 6 5 6 5 4 3 3 6
25 7 5 6 6 6 6 6 6 6 6 5 5 5 5 5
26 6 6 5 4 4 6 6 5 4 4 6 6 5 3 3
Rerata 6.3 5.3 5.1 4.3 3.9 5.8 5.8 5.1 4.5 4.3 5.7 5.7 5.2 4.7 4.5
Panelis KERENYAHAN KESELURUHAN AFTER
TASTE 446 287 618 925 869 446 287 618 925 869 446 287 618 925 869
1 6 6 6 6 6 6 6 5 3 3 6 6 6 3 3 2 6 6 6 6 6 6 3 5 5 4 7 6 6 6 6
3 4 5 6 5 3 7 7 5 3 3 7 6 3 3 3 4 5 6 5 6 6 6 6 5 6 6 4 5 6 5 6
5 6 6 5 4 3 6 6 5 4 4 6 6 5 4 4 6 7 7 6 6 6 7 7 6 7 6 7 6 6 5 7
7 4 4 4 5
6 4
4 4
5 6
5 5 5 6 6
8 7 7 5 4 4 6 6 5 4 4 6 6 5 4 3 9 6 6 5 5 6 6 5 3 5 5 5 4 5 5 5
10 6 6 6 6 6 6 6 6 5 5 6 6 6 5 5 11 7 6 6 6 6 6 6 6 5 3 6 6 6 6 6
12 4 4 4 4 6 3 4 5 4 4 4 4 6 5 5 13 6 6 5 3 4 6 5 4 3 3 6 5 4 3 3
14 6 6 5 5 6 6 6 5 6 5 6 6 6 6 6 15 6 7 6 6 6 6 6 6 5 3 6 5 5 4 3
16 7 7 6 4 4 6 6 4 4 4 7 6 4 4 4 17 6 6 6 6 6 7 6 6 5 5 6 5 2 3 3
18 6 6 6 6 6 7 6 5 5 6 7 6 5 5 6 19 4 5 4 6 4 7 6 4 3 3 6 6 4 3 3
20 6 6 5 5 4 6 6 5 5 4 6 6 5 4 3 21 6 7 6 6 5 5 6 5 5 5 6 5 3 3 3
22 5 6 6 6 6 6 6 2 2 2 5 6 2 2 2 23 5 6 7 6 5 6 6 6 5 5 6 6 6 5 4
24
6 6
5 3
5 5
6 5
3 6
3 5
2 6
6 25
6 6
6 6
6 6
6 6
6 6
4 4
4 4
4 26 6 6 6 5 5 6 6 5 4 4 6 6 5 3 3
Rerata 5.7 6.0 5.5 5.2 5.2 5.9 5.7 4.9 4.5 4.4 5.7 5.5 4.7 4.3 4.3
Multivariate Tests
b
Effect Value
F Hypothesis df
Error df Sig.
Panelis Pillais Trace
2.447 2.755
150.000 600.000
.000 Wilks Lambda
.037 2.847
150.000 564.304
.000 Hotellings Trace
4.662 2.901
150.000 560.000
.000 Roys Largest Root
1.314 5.256
a
25.000 100.000
.000 Sampel
Pillais Trace .790
4.019 24.000
392.000 .000
Wilks Lambda .339
5.042 24.000
332.625 .000
Hotellings Trace 1.588
6.187 24.000
374.000 .000
Roys Largest Root 1.336
21.824
a
6.000 98.000
.000
Source Dependent
Variable Type III Sum of
Squares Df
Mean Square F
Sig. Model
Warna 3403.785
a
30 113.459
133.144 .000
Aroma 3473.615
b
30 115.787
138.859 .000
Rasa 3509.523
c
30 116.984
116.429 .000
Kerenyahan 4030.769
d
30 134.359
230.735 .000
Keseluruhan 3476.631
e
30 115.888
146.011 .000
AT 3249.062
f
30 108.302
107.295 .000
Panelis Warna
70.592 25
2.824 3.314
.000 Aroma
44.500 25
1.780 2.135
.004 Rasa
43.908 25
1.756 1.748
.028 Kerenyahan
43.577 25
1.743 2.993
.000 Keseluruhan
54.092 25
2.164 2.726
.000 AT
71.292 25
2.852 2.825
.000 Sampel
Warna 93.185
4 23.296
27.338 .000
Aroma 47.815
4 11.954
14.336 .000
Rasa 33.123
4 8.281
8.241 .000
Kerenyahan 10.569
4 2.642
4.538 .002
Keseluruhan 51.431
4 12.858
16.200 .000
AT 46.662
4 11.665
11.557 .000
Error Warna
85.215 100
.852 Aroma
83.385 100
.834 Rasa
100.477 100
1.005 Kerenyahan
58.231 100
.582 Keseluruhan
79.369 100
.794 AT
100.938 100
1.009 Total
Warna 3489.000
130 Aroma
3557.000 130
Rasa 3610.000
130 Kerenyahan
4089.000 130
Keseluruhan 3556.000
130 AT
3350.000 130
Kesimpulan : Penambahan pati walur berpengaruh nyata terhadap seluruh parameter yang diujikan
UJI DUNCAN
Aroma
Sampel N
Subset a
b C
100 26 4.31
75 26 4.54
50 26
5.12 25
26 5.77
Kontrol 26
5.77 Sig.
.364 1.00
1.00
Rasa
Sampel N
Subset a
b 100
26 4.46 75
26 4.65 50
26 5.23
25 26
5.65 Kontrol
26 5.69
Sig. .491 .120
Kerenyahan
Sampel N
Subset a
b c
100 26 5.23
75 26 5.23
Warna
Sampel N
Subset a
b C
100 26 3.88
75 26 4.35
50 26
5.08 25
26 5.31
Kontrol 26
6.35 Sig.
.074 .370 1.00
50 26 5.50 5.50
25 26
5.73 5.73 Kontrol
26 5.96
Sig. .235 .278 .278
Keseluruhan
Sampel N
Subset a
b c
100 26 4.38
75 26 4.50 4.50
50 26
4.92 25
26 5.73
Kontrol 26
5.92 Sig.
.642 .090 .438
After Taste
Sampel N
Subset a
b 75
26 4.31 100
26 4.31 50
26 4.69 25
26 5.50
Kontrol 26
5.73 Sig.
.197 .410
Lampiran 11. Kuisioner organoleptik cookies
UJI HEDONIK
Produk : Cookies Pati Walur Tanggal : 3 November 2010
Nama :
Instruksi : 1.
Nyatakan penilaian anda dengan memberikan tanda √ checklist pada pernyataan yang sesuai dengan penilaian anda.
2. Cicipilah sampel yang tersedia dan berilah penilaian terhadap warna, aroma, kerenyahan, dan
rasa masing-masing sampel sesuai penilaian anda. 3.
Bilaslah indera pencicip anda dengan air yang disediakan sebelum mencicipi sampel berikutnya.
4. Jangan membandingkan antar sampel
PENILAIAN WARNA AROMA
446 446 287 618 925 869 287 618 925 869 Sangat
suka Suka
Agak suka Netral
Agak tidak suka Tidak
suka Sangat tidak suka
PENILAIAN RASA AFTER
TASTE 446 446 287 618 925 869 287 618 925 869
Sangat suka
Suka Agak suka
Netral Agak tidak suka
Tidak suka
Sangat tidak suka
PENILAIAN KERENYAHAN KESELURUHAN
446 446 287 618 925 869 287 618 925 869 Sangat
suka Suka
Agak suka Netral
Agak tidak suka Tidak
suka Sangat tidak suka
TERIMA KASIH BANYAK ☺
SEMOGA HARI ANDA MENYENANGKAN
