SIMPULAN SARAN SIMPULAN DAN SARAN

V. SIMPULAN DAN SARAN

5.1 SIMPULAN

Kitosan komersil yang digunakan dalam penelitian memenuhi standar laboratorium protan yaitu dengan derajat deasetilasi sebesar 78.82 . Aktifitas antimikroba kitosan dengan konsentarasi 1 lebih baik dibandingkan dengan konsentrasi larutan kitosan 2 untuk menghambat pertumbuhan pseudomonas aureuginosa dan Bacillus cereus. Penambahan ekstrak bawang putih 2 dengan kitosan 1 mampu meningkatkan penghambatan pertumbuhan mikroba uji dibandingkan hanya menggunakan satu jenis antibakteri larutan kitosan 1. Aplikasi kitosan larutan 1 dan penambahan ekstrak bawang putih pada adonan bakso mampu meningkatkan umur simpan selama 12 jam dalam suhu ruang dibandingkan dengan kontrol. Aplikasi kitosan larutan 1 dan penambahan ekstrak bawang putih sebagai edible coating mampu meningkatkan umur simpan selama 24 jam dalam suhu ruang dibandingkan dengan kontrol. Semakin lama penyimpanan bakso dalam suhu ruang akan menurunkan tekstur dan pH sebaliknya lama penyimpanan akan meningkatkan a w, warna, nilai total mikroba. Pengujian organoleptik tingkat kesukaan panelis terhadap bakso nilai kesukaan tertinggi yaitu pada kitosan dengan penambahan ekstrak bawang putih pada adonan dan sebagai edible coating Pengukuran menggunakan Scanning Electron Microscopy memperlihatkan adanya perbedaan mikrostruktur antara produk dengan pelapis, dengan demikian kitosan dapat digunakan sebagai edible coating. Edible coating kitosan mampu mempertahankan umur simpan sehingga dapat dikatakan bahwa edible coating dapat digunakan sebagai alternatif untuk mempertahankan mutu produk pada suhu ruang dibandingkan penambahan kitosan dalam adonan.

5.2 SARAN

Berdasarkan hasil yang diperoleh dalam penelitian ini, terdapat beberapa hal yang perlu diteliti lebih lanjut diantaranya sebagai berikut: 1. Kitosan yang digunakan disarankan memiliki derajat deasetilasi yang tinggi sehingga akan meningkatkan keefektifan dalam menghambat pertumbuhan mikroba, apabila diaplikasikan pada produk pangan tidak mempengaruhi sifat fisik produk. 2. Pengujian daya hambat pertumbuhan mikroba diharapkan diuji dengan konsentrasi yang rendah, sehingga akan terlihat zona penghambatan yang lebih besar. 3. Guna meningkatkan daya awet produk disarankan penyimpanan pada suhu dingin atau pada suhu beku sehingga keawetan produk akan lebih lama. DAFTAR PUSTAKA Adams MR, Moss MO.1995. Food Microbiology. The royal Society of Chemistry. Cambridge Angka SL, Suhartono MT. 2000. Bioteknologi Hasil Laut. PSKL-IPB [Anonim]. 2007. Makanan berformalin masih ditemukan di kota Bogor. http: www.bogoronline.comindeks.php?ar_id=4184catid=6. [18 Jul 2008]. Ali Raden. 2004. Pengaruh penambahan larutan khitosan terhadap mutu produk gel surimi ikan nila Oreochromis sp.. [Skripsi]. Bogor: Fakultas Perikanan dan Ilmu Kelautan, Institut Pertanian Bogor. Ankri S, Mirelman D.1999.Antimicrobial properties of allicin from garlic. Microbes and infection 1:25-129. AOAC. 1984. Official Analitical Chemistry. AOAC inc. Arlington. AOAC. 1999. Official Analitical Chemistry. AOAC inc. Arlington. Ariyapitiput T, Musthapa A, Clarke A. 2000. Survival of Listeria monocytogenes on Vacuum- packaged raw beef treated with polylactid acid, lactid acid and nisin. J Food protect 63:131-136. Astuti Cahyaning B. 2008. Pengembangan Edible film kitosan dengan penambahan asam lemak dan essential oil: upaya perbaikan sifat barrier dan aktivitas antimikroba. [Skripsi]. Bogor: Fakultas Teknologi Pertanian. Institut Pertanian Bogor. Baldwin EA. 1994. Edible coating for fresh fruith and vegetables : past present, and future. Didalam Krochta JM, Baldwin EA, Nisperos-carriedo, editor. Edible coating and film to improve food quality. Technomic Publishhing Co. Inc. Bastaman S. 1989. Studies on Degradation and Extraction of Chitin and Chitosan from Prawn Shells. The Departement of Mechanical. Manufacturing, Aeronautical and Chemical Engineering. The Queens University. Belfast. Baxter A, Dillon M, Taylor KDA, Roberts GAF. 1992. Improved method for i.r. determination of the degree of N-acetylation of chitosan. Intl J Biol Macromol 14:166-9. Benjakul S, Sophanodora P. 1993. Chitosan production from carapace and shell of Black tiger shrimp Penaerus monodon. ASEAN Food J. 8 :145-148 Bough WA. Salter WL, Wu ACM, Perkins BE. 1978. Influence of manufacturing variables on the characteristics and effectiveness of chitosan products. Chemical composition,viscosity, and molecular weight distribution of chitosan products. Biotechnol Bioeng 20:1931-43. Brzeski MM. 1987. Chitin and Chitosan waste to good use. Infofish vol 5 :87 Caner C, Vergano PJ, Wiles JL. 1998. Chitosan Film Mechanical and Permeation Properties as Affected by Acid, Plasticizer, and Storage. J. Food Science. Vol. 63 nr.6. Carson CF, Riley TV. 1995. Antimicrobial activity of the Major components of the essential oil of Melalueca alternifolis. J. Appl Bacteriol. 78:264 – 269. Chang KLO, Tsai G, Lee J, Fu W. 1997. Heterogenous N-deacetylation of Chitin in alkaline solution. Carbohydr. Res. 303:327-332. Colmenero FJ, Barreto GP, Fernandez J , Carballo. 1995. Frozen storage of sausage as a function of fat content and of lavel of added starch and egg white. Institut de frio CSIC. Madrid. Spain. Coma A, Martial Gros, Garreau S. 2002. Edible Antimicrobial film based on chitosan Matrix. J.Food Science. 67: 1162-1169. Digioia L, Guilbert S. 1999. Corn Protein-Based Thermoplastic Resin: Effect of Some Polar and Amphiphilic Plasticizer. J. Agri Food Chem. 47: 1254- 1261. Durango AM, Soares NFF, Benevides S, Teixeira. 2006. Development and Evaluation of An EdibleAntimicrobial Film Based on Yam Starch and Chitosan. J Packag. Technol. Sci.19: 55–59. El Ghaouth A, Ponnampalam R, Castaigne F, Arul J. 1992. Chitosan coating to extend the storage life tomatoes. Hort Science 27:1016-18. El Ghaouth, Arul A J, Ponnampalam, R. 1991 Use of chitosan and bell pepper fruits, J. Food Proc. Preserv., 15, 359-368. Elsom GL, Freeman JA, Hide D, Salmon DM. 2003. Antibacterial and anticandidal effect of aqueous extract of garlic oil on the growth of mixed cultures and the anticandidal and platelet activity of commercial preparation of garlic. Microbial Ecology in Heath and Disease. 154:193-199. Fardiaz S.1989. Mikrobiologi Pangan. Lembaga sumberdaya Informasi IPB.Bogor. Farrel KT.1990. Spices, Condiment and seasoning. The AVI Publ.New York. Feldberg RS et al.. 1998. In Vitro mechanism of inhibition of bacterial cell growth by allicin. Antimicrob Agents Chemother. 32 : 1763-1768. Forrest JC, Aberle ED, Hendrict HB, Judge MD, Merkel RA, editor. 1975. Principle of Meat Science. San Fransisco:W.H.Freeman. Frazier WC dan Westhoff DC. 1978. Food Microbiology. Tata McGraw Hill Publ. Co. Ltd, New Delhi. Gennadios A. 2002. Protein –Based Film and Coating. CRC Press. USA. Gooday GW. 1990. The Ecology of chitin degradation. Didalam: Marshall KC, editor. Advances ini Microbial Ecology. Kluwer Acad Pub Netherlands. P. 374-430. Harjanto S. 2000. Pengembangan Metode Pengawetan Bakso Daging Sapi pada Penyimpanan Suhu Kamar. [Skripsi]. Bogor: Fakultas Teknologi Pangan dan Gizi IPB. Hatta W. 2005. Karakteristik Daging dengan Penambahan NaCl pada Berbagai Waktu Aging Post Mortem dan Hubungannya dengan Mutu Sosis. [Tesis]. Bogor: Program Pascasarjana. IPB. Helander IM et al. 2001. Chitosan distrupts the barier properties of the outer membran of Gram- negative bacteria int J Food Microbiol Rev 57 : 823- 873. Kang DH, Koohmarie M, Dorsa WJ, Siragusa GR. 2001. Devepment of multiple step process for the microbial decontamination of beef. J food protect. 64:63-71. Ke H, Chen Q. 1990. Potentiometric titration of chitosan by linear method. Huaxue Tongbao.10:44-6. Kim SH, No HK, Kim SD, Prinyawiwatkul A. 2006. Effect of Plasticizer Concentration and Solvent Types on Shelf-life of Eggs Coated with Chitosan. J. of Food Scince. Vol 7 nr. 4. Kramlich WE. 1971. Sausage Product. Di dalam: Price and Schweigert, editor. The Science of Meat and Meat Product San Fransisco:WH.Freeman. Krochta JM, Mulder-Johnston CDe. 1997. Edible and Biodegradable Polymer Films : Challenges and Opportunities. J. Food Technol. 51 2: 61-74. Krochta JM, Baldwin EA, Nispero-Carriedo MO. 1994. Edible Coatings and Films to Improve Food Quality. 1st ed Technomic Publishing Co. Lancaster, PA. Li Q, Dunn ET, Grandmaison EW, Goosen MFA, 1992. Applications and properties of chitosan. J Bioact Compat Polym 7:370-97. Lin S, Huff HF, Hsieh F. 2002. Extruction process parameter, sensory characteristics and structural properties of a Hight moisture soy protein meat analog. J Food Sci 673: 1066-1072. Maghami GG, Roberts GAF. 1988. Evaluation of the viscometric constants for chitosan. Makromol Chem 189:195-200. McHugh TH, Senesi E. 2000. Apple wraps: A novel method to improve the quality and extend the shelf life of fresh-cut apples. Journal of Food Science 653: 480-485. Mehrabian SH, Larry- Yazdy. 1992. Antimicrobial Activity of Allium sativum, Allium cepa, Allium porrum, Liliaceae Against Enteric Pathogens Enterobacteriacea ISHS Acta Holticulturae 319: Internasional Symposium on Transplant Production System. Miron TA, Rabinkov D, Mirelman, Wilchek M, Weiner L. 2000. The mode Action of Allicin : Its Ready Permeability Through Phospolipid Membranes May Contribute to Its Biological Activity. Biochem Biophys Acta ; 1463:20- 30. Moshi MJ, Mwambao ZH. 2005. Some pharmacoligal properties of extract of terminalia sericea roots. J enthnopharm 97:43-47. Muzzarelli RAA, Hari P, Tarsi R, Dubini B, Xia W. 1994. Chitosan from Absidia coerulea. Carbohydr Polym 25:45-50. Muzzarelli RAA, Rocchetti R. 1985. Determination of the degree of acetylation of chitosans by first derivative ultraviolet spectrophotometry. Carbohydr Polym 5:461-72. Muzzarelli RAA. 1977. Chitin. Oxford. Pergamon Press. 326 p. Nadarajah K, Prinyawiwatkul W. 2002. Filmogenic properties of crawfish chitosan [abstract]. In: 54th Pacific Fisheries Technologists Annual Meeting Book of Abstracts; 2002 February 24-27; Reno, NV. Abstract nr 37. Naufalin R. 2005. Kajian sifat antimikroba ekstrak bunga kecombrang Nicolia speciosa terhadap berbagai mikroba patogen den perusak makanan [Tesis]. Bogor: Sekolah Pascasarjana. IPB. Nieto JM, Peniche-Covas C, Pardon G. 1991. Characterization of chitosan by pyrolysis-massspectrometry, thermal analysis, and differential scanning calorimetry. Thermochim Acta 176:63-6. No HK, Meyer SP. 1997. Preparation of chitin dan chitosan. Didalam R.A.A. Muzzarelli dan M.G. Peter ed. Chitin Handbook. European Chitin soc, Grottamare. No HK, Meyers SP. 1995. Preparation and characterization of chitin and chitosan- A review.Journal of Aquatic Food Product Technology. 42:27-52. No HK, Kim SD, Kim DS, Kim SJ, Meyers SP. 1999. Effect of physical and chemical treatments on chitosan viscosity. Journal of Korean Soc for Chitin and Chitosan 4:177-83. No HK, Park NY, Lee SH, Meyer SP. 2002. Antibacterial activity of chitosan and chitosan oligomer with different molecular weight. Int J Food microbial 74: 65-72. Noor RR. 2001. Scanning Electron Microscope. Laboratorium Pemuliaan dan Genetika Ternak. Bogor: Fakultas Petenakan IPB. Ouattara B, Simard RE, Piette G, Bégin A, Holley RA. 2000. Inhibition of surface spoilage bacteria in processed meats by application of antimicrobial films prepared with chitosan. International Journal of Food Microbiology. 62:139- 48. Pandisurya C. 1983. Pengaruh jenis daging dan penambahan tepung terhadap mutu bakso [skripsi]. Bogor: Fakultas Teknologi Pertanian, Institut Pertanian Bogor. Paster H, ZhouL, Menashrov M, Shapira. 2002. Posible synergistic effect of nisin and propionic acid on the growth of the mycotoxigenic fungi aspergillus paraciticus, Aspergilllus ochraceus and fussarium moniliforme. Journal of food protect. 62:1223-1227. Pranoto Y, Rakshit SK, Salokhe VM. 2005 a . Enhancing antimicrobial activity of chitosan films by incorporating garlic oil, potassium sorbate and nisin. LWT 38 859–865. Pranoto Y, Salokhe Vilas M, Sudip K. Rakshit. 2005 b . Physical and antibacterial properties of alginate-based edible film incorporated with garlic oil. Food Research International 38 267–272. Purnomo, H. 1995. Aktivitas air dan perananya dalama pengawetan pangan. UI Press. Ranken MD.1976. Water Holding Capacity of Meat and its control. Poultry Science 24:1503. Ranken MD. 2000.Handbooks of Meat Product Technology. Blackwell Science. Oxford, London. Ray B. 2004. Fundamental Food Microbiology 3 rd edition. CRC Press, Washington., USA. Raymond L, Morin FG, Marchessault RH. 1993. Degree of deacetylation of chitosan using conductimetric titration and solid-state NMR spectroscopy. Carbohyd Res 246:331-6. Rhazi M, Desbrieres J, Tolaimate A, Alagui A, Vottero P. 2004. Investigation of different natural sources of chitin: influence of the source and deacetylation process on the physicochemical characteristics of chitosan. Polymer International 494:337-44. Rochima E, 2005. Aplikasi kitin deasetilase termostabil dari Bacillus papandayan K29-14 Asal kawah Kemojang Jawa Barat pada Pembuatan Kitosan. [Tesis].Bogor: Sekolah Pascasarjana. IPB Rodriguez MS, Ramos V, Anullo E. 2003. Antimicrobial action of chitosan against spoilage organisms in precooked pizza. J Food Sci 681:271-4. Sanford PA. 1989. Chitosan: commercial uses and potential applications. In Skjak-Braek G, Anthonsen T, Sanford P. editors. Chitin and chitosan- sources, chemistry, biochemistry, physical properties and applications. London: Elsevier. p 51-70. Sendih. 1998. Pengaruh pemberian Bakso yang Mengandung Boraks terhadap Keadaan fisiologik dan Marfologik Tikus Percobaan Rattus Norvegicus. [Skripsi]. Bogor: Fakultas Pertanian, Institut Pertanian Bogor. Shahidi, J Arachchi KV, and Jeon YJ. 1999. Food Aplication of Chitin and Chitosan. Trend in Food Sci. Technol. 10:37-51. Simpson BK. 1997. Utilization of Chitosan for preservation of Raw Shrimp dalam Food Biotechnology II. page 25-44. SNI NO.01-3818-1995. Bakso Daging. Dewan Standarisasi Indonesia, Jakarta. Soekarto ST. 1985. Penelitian Organoleptik untuk Industri Pangan dan Hasil Pertanian, Bhatara, Jakarta. Springfield EP. 2003. An assessment of two cardobrotus species extract as potential antimicrobial agent. Phyto medicine 10:434-439. Suhartono MT. 1989. Enzim dan Bioteknologi. Pusat Antar Universitas Bioteknologi, IPB. Sumarto.2007. Mempelajari pengaruh penambahan asam lemak dan natrium benzoat terhadap sifat fisik, mekanik, dan antimikroba film edibel kitosan [Skripsi]. Bogor: Fakultas Teknologi Pertanian. Institut Pertanian Bogor. Suptijah P, Salamah E, Sumaryanto H, Purwaningsih S, Santosa J. 1992. Pengaruh berbagai metode isolasi kitin dari kulit udang terhadap kadar dan mutunya.Bogor : Laporan penelitian Faperikan. IPB Surnarlim R. 1992. Karakteristik mutu bakso daging sapi dan pengaruh penambahan natrium klorida dan natrium tripospat terhadap perbaikan mutu [disertasi]. Bogor: Program Pasca Sarjana.Institut Pertanian Bogor Steel RGD, Torrie JH.1993. Prinsip dan Prosedur Statistik. Sumantri B, Penerjemah. PT Gramedia : Jakarta Syarief R, Halid H. 1993. Teknologi Penyimpanan Pangan. Penerbit Arcan. Bogor: Pusat Antar Universitas Pangan dan Gizi. IPB. Tandiono. 1996. Pengaruh penggunaan STTP, Natrium Propionat dan Boraks terhadap sifat fisik, daya simpan dan palatabilitas bakso pada penyimpanan suhu kamar. [Skripsi]. Bogor: Fakultas Perternakan, Institut Pertanian Bogor. Tarwotjo I, Hartini, Sukirman S, Sumartono S.1971. Komposisi tiga jenis bakso di Jakarta. Jakarta Akademi Gizi. Thatte MR. 2004. Synthesis and antibacterial assessment of water-solube hydrophobic chitosan derivatives bearing quarternary ammonium fungctionality [dissertation]. Los Angeles:Lousiana State University and Agricultural and Mechanical Collage. Tsugita. 1997. Chitin chitosan and their aplication. Biosci Res Lab Katokichi Lt. Japan. Wilson NPR, Dyett EJ, Hughes RB, Jones CRV, editor. 1981. Meat and Meat Products. London: Applied Science. Winarno FG. 1997. Kimia Pangan dan Gizi. PT. Gramedia. Jakarta. Wong DWS, Camirand WM, Pavlath AE. 1994.De velopment of edible coating for minimally processed fruith and vegetable. Di dalam: Krochta JM. Baldwin EA, Nisperos-Carriedo MO, editor Edible coating and films to Improve Food Quality. Tecnomic Publishing.Co.Inc. Peesylvania. Zhang D, Quantick. P.C. 1997 Effects of chitosan coating on enzymatic browning and decay during postharvest storage of litchi Litchi chinensis Sonn. fruit. Postharvest Biology and Technology. 12: 195-202. Lampiran 1 Penentuan derajat deasetilasi kitosan dengan FTIR 165 345 0.2 0.4 0.6 0.8 1.0 1.2 1.4 1.6 1.8 2.0 1000 2000 3000 Wavenumbers cm-1 Rumus: 100 33 , 1 1 1 3450 1655 x x A A i deasetilas N ⎭ ⎬ ⎫ ⎩ ⎨ ⎧ ⎟⎟ ⎠ ⎞ ⎜⎜ ⎝ ⎛ − = − 100 33 , 1 1 493 . 1 404 . 1 x x ⎭ ⎬ ⎫ ⎩ ⎨ ⎧ ⎟ ⎠ ⎞ ⎜ ⎝ ⎛ − = { } 100 75 . 202 . 1 x x − = 705 . 79 = Derajat deasetilasi kitosan komersil = 79.705 Lampiran 2 Larutan kitosan a. Larutan kitosan 1 b. ekstrak c. Larutan kitosan 1 +ekstrak 2 bawang putih Lampiran 3 Zona penghambatan antimikroba pada Bacillus cereus a b c d e Keterangan gambar: a. Kitosan 1 b. Kitosan 1 + ekstrak bawang putih 2 c. Ekstrak bawang putih d. Asam laktat 2 e. Kontrol Lampiran 4 Zona penghambatan antimikroba pada Pseudomonas aeruginosa a b c d e Keterangan gambar: a. Kitosan 1 b. Kitosan 1 + ekstrak bawang putih 2 c. Ekstrak bawang putih d. Asam laktat 2 e. Kontrol Lampiran 5 Aplikasi edible coating pada bakso a b Keterangan gambar: a. Edible coating bakso dengan larutan kitosan 1 b. Edible coating bakso dengan larutan Kitosan 1 + ekstrak Lampiran 6 Hasil sidik ragam dan uji lanjut Duncan Diameter penghambatan Pseudomonas aeruginosa Diameter penghambatan Source Type III Sum of Squares df Mean Square F Sig. Corrected Model 26.203a 7 3.743 30.773 .000 Intercept 1336.235 1 1336.235 10985.0 13 .000 PERLAKUAN 26.203 7 3.743 30.773 .000 Error 1.946 16 .122 Total 1364.384 24 Corrected Total 28.149 23 a R Squared = .931 Adjusted R Squared = .901 Duncan Diameter penghambatan Pseudomonas aeruginosa Perlakuan N Subset 1 2 3 4 5 AK2G4 3 5.4833 AK2 3 6.6267 AK2G2 3 6.7833 AK1 3 7.4167 AK1G4 3 7.9500 7.9500 AK1G6 3 8.1667 AK2G6 3 8.3333 AK1G2 3 8.9333 Means for groups in homogeneous subsets are displayed. Based on Type III Sum of Squares The error term is Mean SquareError = .122. a Uses Harmonic Mean Sample Size = 3.000. b Type 1Type 2 Error Seriousness Ratio = 100. Lampiran 7 Hasil sidik ragam dan uji lanjut Duncan Diameter penghambatan Bacillus cereus Diameter penghambatan Source Type III Sum of Squares df Mean Square F Sig. Corrected Model 26.132a 7 3.733 25.114 .000 Intercept 1202.043 1 1202.043 8086.62 2 .000 PERLAKUAN 26.132 7 3.733 25.114 .000 Error 2.378 16 .149 Total 1230.553 24 Corrected Total 28.510 23 a R Squared = .917 Adjusted R Squared = .880 Diameter penghambatan Duncan Perlakuan N Subset 1 2 3 AK2G6 3 5.9333 AK2G4 3 5.9667 AK2G2 3 6.1500 AK2 3 6.2667 AK1 3 7.6333 AK1G6 3 7.8000 AK1G4 3 8.1667 8.1667 AK1G2 3 8.7000 Means for groups in homogeneous subsets are displayed. Based on Type III Sum of Squares The error term is Mean SquareError = .149. a Uses Harmonic Mean Sample Size = 3.000. b Type 1Type 2 Error Seriousness Ratio = 100. Lampiran 8. Hasil sidik ragam dan uji lanjut Duncan a w produk bakso Oneway ANOVA nilai a W terhadap produk Sum of Squares df Mean Square F Sig. Between Groups .006 2 .003 1.151 .324 Within Groups .126 51 .002 Total .132 53 a W produk Duncan Produk N Subset for alpha = .05 1 KONTROL 18 .86956 AKG 18 .88850 AK 18 .89333 Sig. .182 Means for groups in homogeneous subsets are displayed. a Uses Harmonic Mean Sample Size = 18.000. ANOVA nilai a W terhadap lama penyimpanan Sum of Squares df Mean Square F Sig. Between Groups .107 2 .054 112.519 .000 Within Groups .024 51 .000 Total .132 53 aW produk Duncan Subset for alpha = .05 Lama penyimpanan N 1 2 3 0 JAM 18 .83056 12 JAM 18 .88117 24 JAM 18 .93967 Sig. 1.000 1.000 1.000 Means for groups in homogeneous subsets are displayed. a Uses Harmonic Mean Sample Size = 18.000. Lampiran 9 Hasil sidik ragam dan uji lanjut Duncan pH produk bakso Oneway ANOVA nilai pH terhadap produk Sum of Squares df Mean Square F Sig. Between Groups .181 2 .091 .525 .595 Within Groups 8.801 51 .173 Total 8.982 53 Duncan Produk N Subset for alpha = .05 1 KONTROL 18 6.3744 AK 18 6.3961 AKG 18 6.5067 Sig. .374 Means for groups in homogeneous subsets are displayed. a Uses Harmonic Mean Sample Size = 18.000. ANOVA nilai pH terhadap lama penyimpanan Sum of Squares df Mean Square F Sig. Between Groups 6.234 2 3.117 57.827 .000 Within Groups 2.749 51 .054 Total 8.982 53 Duncan Subset for alpha = .05 Lama Penyimpanan N 1 2 24 JAM 18 5.9517 12 JAM 18 6.5950 0 JAM 18 6.7306 Sig. 1.000 .086 Means for groups in homogeneous subsets are displayed. a Uses Harmonic Mean Sample Size = 18.00 0. Lampiran 10 Hasil sidik ragam dan uji lanjut Duncan nilai L bakso Oneway ANOVA nilai L terhadap produk Sum of Squares df Mean Square F Sig. Between Groups 396.338 2 198.169 13.236 .000 Within Groups 763.545 51 14.971 Total 1159.882 53 Duncan Produk N Subset for alpha = .05 1 2 AKG 18 58.0200 AK 18 62.6117 KONTROL 18 64.4650 Sig. 1.000 .157 Means for groups in homogeneous subsets are displayed. a Uses Harmonic Mean Sample Size = 18.000. ANOVA nilai L terhadap lama penyimpanan Sum of Squares df Mean Square F Sig. Between Groups 375.955 2 187.977 12.229 .000 Within Groups 783.927 51 15.371 Total 1159.882 53 Duncan Lama Penyimpanan N Subset for alpha = .05 1 2 3 0 JAM 18 58.5000 12 JAM 18 61.6344 24 JAM 18 64.9622 Sig. 1.000 1.000 1.000 Means for groups in homogeneous subsets are displayed. a Uses Harmonic Mean Sample Size = 18.000. Lampiran 11 Hasil sidik ragam dan uji lanjut Duncan kekerasan produk bakso Oneway ANOVA nilai kekerasan terhadap produk Sum of Squares df Mean Square F Sig. Between Groups 8.894 2 4.447 3.540 .036 Within Groups 64.069 51 1.256 Total 72.964 53 Duncan Produk N Subset for alpha = .05 1 2 KONTROL 18 7.05056 AK 18 7.90389 AKG 18 7.91889 Sig. 1.000 .968 Means for groups in homogeneous subsets are displayed. a Uses Harmonic Mean Sample Size = 18.000. ANOVA nilai kekerasan terhadap lama penyimpanan Sum of Squares df Mean Square F Sig. Between Groups 11.589 2 5.794 4.815 .012 Within Groups 61.375 51 1.203 Total 72.964 53 Duncan Lama penyimpanan N Subset for alpha = .05 1 2 24 jam 18 7.00667 12 jam 18 7.74444 0 jam 18 8.12222 Sig. 1.000 .306 Means for groups in homogeneous subsets are displayed. a Uses Harmonic Mean Sample Size = 18.000. Lampiran 12 Hasil sidik ragam dan uji lanjut Duncan kekenyalan produk bakso Oneway ANOVA nilai kekenyalan terhadap produk Sum of Squares df Mean Square F Sig. Between Groups .002 2 .001 .683 .510 Within Groups .065 51 .001 Total .066 53 Duncan Produk N Subset for alpha = .05 1 AK 18 .51494 AKG 18 .52661 KONTROL 18 .52728 Sig. .334 Means for groups in homogeneous subsets are displayed. a Uses Harmonic Mean Sample Size = 18.000. ANOVA nilai kekenyalan terhadap lama penyimpanan Sum of Squares df Mean Square F Sig. Between Groups .006 2 .003 2.465 .095 Within Groups .061 51 .001 Total .066 53 Duncan Lama penyimpanan N Subset for alpha = .05 1 2 24 jam 18 .51028 12 jam 18 .52278 .52278 0 jam 18 .53578 Sig. .282 .263 Means for groups in homogeneous subsets are displayed. a Uses Harmonic Mean Sample Size = 18.000. Lampiran 13 Hasil sidik ragam dan uji lanjut Duncan daya iris produk bakso Oneway ANOVA nilai daya iris terhadap produk Sum of Squares df Mean Square F Sig. Between Groups 2765246.926 2 1382623.46 3 1.936 .155 Within Groups 36426226.111 51 714239.728 Total 39191473.037 53 Duncan Perlakuan N Subset for alpha = .05 1 KONTROL 18 5235.22 AK 18 5414.83 AKG 18 5779.17 Sig. .073 Means for groups in homogeneous subsets are displayed. a Uses Harmonic Mean Sample Size = 18.000. ANOVA nilai daya iris terhadap lama penyimpanan Sum of Squares df Mean Square F Sig. Between Groups 9396336.148 2 4698168.07 4 8.042 .001 Within Groups 29795136.889 51 584218.370 Total 39191473.037 53 Duncan Subset for alpha = .05 Lama penyimpanan N 1 2 24 JAM 18 5044.44 12 JAM 18 5344.44 0 JAM 18 6040.33 Sig. .244 1.000 Means for groups in homogeneous subsets are displayed. a Uses Harmonic Mean Sample Size = 18.000. Lampiran 14 Hasil analisis statistik organoleptik atribut warna pada bakso Uji Kruskal-Wallis