1. Home
  2. Lainnya

b The improvement of cooked shrimp’s surimi based edible coating from red snapper fillet waste (Lutjanus sp.)

b. Analisis Ragam Nilai a udang rebus yang dilapisi edible coating dengan berbagai konsentrasi surimi Diantara faktor subyek Value Label N Perlakuan 1 Tanpa secang 12 2 Ditambah secang 12 KonsentrasiSurimi 1 2 6 2 6 6 3 10 6 4 14 6 Uji diantara pengaruh subyek Variabel terikat: a Source Type III Sum of Squares df Mean Square F Sig. Corrected Model 149,299 a 7 21,328 74186,068 0,000 Intercept 6461,930 1 6461,930 2,248E7 0,000 Perlakuan 112,364 1 112,364 390829,696 0,000 KonsentrasiSurimi 35,888 3 11,963 41609,174 0,000 Perlakuan KonsentrasiSurimi 1,048 3 0,349 1215,087 0,000 Error 0,005 16 0,000 Total 6611,234 24 Corrected Total 149,304 23 a. R Squared = 1,000 Adjusted R Squared = 1,000 Perlakuan KonsentrasiSurimi Dependent Variable: a Perlakuan KonsentrasiSurimi Mean Std. Error 95 Confidence Interval Lower Bound Upper Bound Tanpa 2 13,210 0,010 13,189 13,231 secang 6 13,240 0,010 13,219 13,261 10 14,470 0,010 14,449 14,491 14 16,060 0,010 16,039 16,081 Ditambah 2 17,090 0,010 17,069 17,111 secang 6 17,500 0,010 17,479 17,521 10 19,480 0,010 19,459 19,501 14 20,220 0,010 20,199 20,241 Multiple Comparisons a Tukey HSD I Konsentra siSurimi J Konsentra siSurimi Mean Difference I-J Std. Error Sig. 95 Confidence Interval Lower Bound Upper Bound 2 6 -0,2200 0,00979 0,000 -0,2480 -0,1920 10 -1,8250 0,00979 0,000 -1,8530 -1,7970 14 -2,9900 0,00979 0,000 -3,0180 -2,9620 6 2 0,2200 0,00979 0,000 0,1920 0,2480 10 -1,6050 0,00979 0,000 -1,6330 -1,5770 14 -2,7700 0,00979 0,000 -2,7980 -2,7420 10 2 1,8250 0,00979 0,000 1,7970 1,8530 6 1,6050 0,00979 0,000 1,5770 1,6330 14 -1,1650 0,00979 0,000 -1,1930 -1,1370 14 2 2,9900 0,00979 0,000 2,9620 3,0180 6 2,7700 0,00979 0,000 2,7420 2,7980 10 1,1650 0,00979 0,000 1,1370 1,1930 Based on observed means. The error term is Mean SquareError = 0,000. . The mean difference is significant at the 0,05 level. a Tukey HSD KonsentrasiSurimi N Subset 1 2 3 4 2 6 15,1500 6 6 15,3700 10 6 16,9750 14 6 18,1400 Sig. 1,000 1,000 1,000 1,000 Means for groups in homogeneous subsets are displayed. Based on observed means. The error term is Mean SquareError = 0,000. c. Analisis ragam nilai b udang rebus yang dilapisi edible coating dengan berbagai konsentrasi surimi

Dokumen yang terkait

Karakteristik surimi fillet ikan nila (Oreochromis sp) yang disimpan pada suhu dingin

0 9 89

Daya Hambat Edible Coating Kitosan Terhadap Kemunduran Mutu Fillet Ikan Patin (Pangasius Sp.) Skinless Pada Penyimpanan Suhu Chilling

1 14 67

Daya Hambat Edible Coating Kitosan Terhadap Kualitas Fillet Ikan Patin (Pangasius Sp.) Skin On Pada Penyimpanan Suhu Chilling

1 7 62

The improvement of cooked shrimp’s surimi based edible coating from red snapper fillet waste (Lutjanus sp)

4 25 173

Szedlmayer red snapper GCFI

0 0 1

An evaluation of the benefits of artificial habitats for red snapper, Lutjanus campechanus, in the northeast Gulf of Mexico | Karya Tulis Ilmiah

0 0 7

rahim husain certificate of original check plagiarism kinetic oxidation of protein and fat in snapper lutjanus sp fillet during sotrage

0 0 2

EFISIENSI PENGGANDAAN SKALA KAPASITAS BENCH PADA PRODUKSI GELATIN TULANG IKAN KAKAP MERAH (Lutjanus sp.) EFFICIENCY OF CAPACITY BENCH SCALE IN GELATINE OF RED SNAPPER BONE’S PRODUCTION

0 0 7

EDIBLE COATING PADA BAKSO IKAN TUNA (Thunnus sp.)

0 0 8

DAN OBJEKTIF MODIFIED TAPIOCA STARCH APPLICATION ON RED SNAPPER (Lutjanus campechanus) FISH BALLS BASED ON THE SUBJECTIVE AND OBJECTIVE TESTS

0 0 11