T-Test and CI: tepung pati, Perlakuan T-Test and CI: tepung amilosa, Perlakuan T-Test and CI: tepung amilopektin, Perlakuan Two-Sample T-Test and CI: Karoten tepung, Tepung

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a. T-Test and CI: air tepung, Perlakuan

Two-sample T for air tepung Perlakuan N Mean StDev SE Mean HMT 3 6.549 0.217 0.13 tanpa HMT 3 7.488 0.119 0.068 Difference = mu HMT - mu tanpa HMT T-Test of difference = 0 vs not =: T-Value = -6.57 P-Value= 0.007 DF= 3

b. T-Test and CI: abu tepung, Perlakuan

Two-sample T for abu tepung Perlakuan N Mean StDev SE Mean HMT 3 0.6050 0.0622 0.036 tanpa HMT 3 0.5256 0.0411 0.024 Difference = mu HMT - mu tanpa HMT T-Test of difference = 0 vs not =: T-Value= 1.84 P-Value= 0.162 DF= 3

c. T-Test and CI: protein tepung, Perlakuan

Two-sample T for protein tepung Perlakuan N Mean StDev SE Mean HMT 3 7.283 0.133 0.077 tanpa HMT 3 7.243 0.127 0.073 Difference = mu HMT - mu tanpa HMT T-Test of difference = 0 vs not =: T-Value= 0.38 P-Value= 0.729 DF= 3

d. T-Test and CI: lemak tepung, Perlakuan

Two-sample T for lemak tepung Perlakuan N Mean StDev SE Mean HMT 3 1.8549 0.0121 0.0070 tanpa HMT 3 1.7715 0.0596 0.034 Difference = mu HMT - mu tanpa HMT T-Test of difference = 0 vs not =: T-Value= 2.38 P-Valu = 0.141 DF= 2

e. T-Test and CI: KH tepung, Perlakuan

Two-sample T for KH tepung Perlakuan N Mean StDev SE Mean HMT 3 90.225 0.163 0.094 tanpa HMT 3 90.460 0.223 0.13 Difference = mu HMT - mu tanpa HMT T-Test of difference = 0 vs not =: T-Value= -1.48 P-Value= 0.237 DF= 3

f. T-Test and CI: tepung pati, Perlakuan

Two-sample T for tepung pati Perlakuan N Mean StDev SE Mean HMT 3 69.273 0.534 0.31 Tanpa HMT 3 69.302 0.750 0.43 Difference = mu HMT - mu Tanpa HMT T-Test of difference = 0vs not =:T-Value=-0.05 P-Value= 0.961 DF= 3

g. T-Test and CI: tepung amilosa, Perlakuan

Two-sample T for tepung amilosa Perlakuan N Mean StDev SE Mean HMT 3 17.483 0.713 0.41 Tanpa HMT 3 18.164 0.112 0.064 Difference = mu HMT - mu Tanpa HMT T-Test of difference = 0vs not =:T-Value = -1.63 P-Value= 0.244 DF= 2

h. T-Test and CI: tepung amilopektin, Perlakuan

Two-sample T for tepung amilopektin Perlakuan N Mean StDev SE Mean HMT 3 51.790 0.363 0.21 Tanpa HMT 3 51.138 0.681 0.39 Difference = mu HMT - mu Tanpa HMT T-Test of difference = 0vs not =:T-Value= 1.46 P-Value = 0.239 DF = 3 158

i. Two-Sample T-Test and CI: Karoten tepung, Tepung

Two-sample T for Karoten tepung Tepung N Mean StDev SE Mean HMT 3 8.265 0.984 0.57 N 3 14.29 1.54 0.89 Difference = mu HMT - mu N T-Test of difference = 0 vs not =: T-Value = -5.72 P-Value=0.011 DF=3 j. T-Test and CI: Beta karoten tepung, Tepung Two-sample T for Beta karoten tepung Tepung N Mean StDev SE Mean HMT 3 4.855 0.463 0.27 N 3 6.829 0.811 0.47 Difference = mu HMT - mu N T-Test of difference = 0 vs not =: T-Value = -3.66 P-Value=0.035 DF=3 Lampiran 14 Analisis data waktu pemasakan ANOVA: Waktu masak versus Perlakuan Source DF SS MS F P Perlakuan 2 4 64.1667 16.0417 240.63 0.000 Error 10 0.6667 0.0667 Total 14 64.8333 S = 0.2582 R-Sq = 98.97 R-Sqadj = 98.56 Perlakuan Waktu masak 7.000 E 5 8.500 D 10 9.000 C 15 10.833 B 20 13.000 A Analisis regresi Persentase substitusi tepung jagung HMT x Waktu pemasakan y 7.0 5 8.5 10 9.0 15 11.0 20 13.0 Sumber db JK KT F hit F0.05 Regresi 1 21.025 21.025 81.3871 10.13 Galat 3 0.775 0.258333 Total 4 21.8 Karena F hitung F 0.05;3 maka dapat disimpulkan bahwa model regresi sesuai untuk menjelaskan hubungan antara persentase substitusi tepung jagung HMT x terhadap waktu pemasakan y. 159 Lampiran 15 Analisis data kehilangan padatan selama pemasakan KPAP ANOVA: KPAP versus Perlakuan Source DF SS MS F P Perlakuan 2 4 8.9174 2.2294 43.58 0.000 Error 10 0.5115 0.0512 Total 14 9.4289 S = 0.2262 R-Sq = 94.58 R-Sqadj = 92.41 Perlakuan KPAP 20 6.1154 C 15 6.9007 B 10 7.2709 B 5 7.9183 A 8.3133 A Analisis regresi Persentase substitusi tepung jagung HMT x KPAP y 8.31 5 7.92 10 7.27 15 6.90 20 6.12 Sumber db JK KT F hit F0.05 Regresi 1 2.930388 2.930388 208.8937 10.13 Galat 3 0.042084 0.014028 Total 4 2.972473 Karena F hitung F 0.05;3 maka dapat disimpulkan bahwa model regresi sesuai untuk menjelaskan hubungan antara persentase substitusi tepung jagung HMT x terhadap kehilangan padatan selama pemasakan y. 160 Lampiran 16 Analisis data Texture Profile Analysis TPA

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