Pengaruh Perbandingan Sari Biji Nangka Dengan Sari Buah Naga Merah Dan Perbandingan Zat Penstabil Terhadap Mutu Yoghurt Buah Naga

   III

  3 4,561 1,520 3,429 tn 4,26 7,82

  19,090 19,561 19,006 57,656 19,219 D

  3 F 4 19,480 19,191 19,203 57,874 19,291 Total 224,756 223,720 229,065 677,542

Rataan 18,730 18,643 19,089 18,821

  Daftar analisis sidik ragam kadar total padatan (%)

  

SK db JK KT F Hit F 0,05 F 0,01

Perlakuan

  11 14,366 1,306 2,945 * 2,22 3,09

  D

  2 6,012 3,006 6,779 ** 3,01 4,72

  F

  DxF

  3 F

  6 3,792 0,632 1,425 tn 2,51 3,67

  Galat

  24 10,643 0,443

  Total

  35 25,008 Keterangan:

  FK = 12751,734 KK = 3,538%

  Perlakuan Ulangan Total Rataan

   I II

  3

  D

  D

  D

  1 F 1 17,399 17,162 18,929 53,490 17,830

  D

  1 F

  2

  16,183 17,541 17,958 51,682 17,227 D

  1 F 3 18,983 18,104 19,508 56,595 18,865

  D

  1 F 4 19,768 18,126 19,433 57,327 19,109

  2 F 1 17,926 18,810 18,820 55,557 18,519

  3 F 2 19,456 19,702 17,985 57,143 19,048

  D

  2 F 2 18,318 18,836 19,512 56,666 18,889

  D

  2 F 3 19,961 18,845 19,251 58,056 19,352

  D

  2 F 4 19,017 18,853 19,705 57,575 19,192

  D

  3 F 1 19,175 18,990 19,755 57,921 19,307

  D

• = Sangat nyata
• = Nyata tn = Tidak nyata Lampiran 2. Data analisis kadar lemak (%)

  SK Db JK KT F Hit F 0,05 F 0,01 Perlakuan 11 0,892 0,081 13,684 ** 2,22 3,09

  2 0,321 0,160 27,072 ** 3,01 4,72

  D

  3 F

  3

  3,089 3,057 3,187 9,333 3,111 D

  3 F 4 3,004 3,096 3,054 9,154 3,051 Total 37,701 37,448 37,894 113,042

Rataan 3,142 3,121 3,158 3,140

  Daftar analisis sidik ragam kadar lemak (%)

  

SK db JK KT F Hit F 0,05 F 0,01

Perlakuan

  11 0,892 0,081 13,684 ** 2,22 3,09

  D

  F

  3,469 3,674 3,488 10,631 3,544 D

  3 0,385 0,128 21,642 ** 4,26 7,82

  DxF

  6 0,186 0,031 5,242 ** 2,51 3,67

  Galat

  24 0,142 0,006

  Total

  35 1,034 Keterangan:

  FK = 354,961 KK = 2,451%

  

Data penguraian kadar lemak (%) pengaruh perlakuan perbandingan zat

penstabil terhadap level perbandingan sari dan pengaruh perbandingan sari

buah terhadap level perbandingan zat penstabil Data penguraian pengaruh kadar lemak (%)

  3 F 2 3,276 3,139 3,072 9,487 3,162

  1

  D

  4

  1 F

  1

  3,007 3,026 3,127 9,160 3,053 D

  1 F 2 3,086 2,940 3,072 9,098 3,033

  D

  1 F

  3

  3,022 2,899 3,003 8,924 2,975 D

  1 F

  2,971 3,014 2,919 8,904 2,968 D

  3 F

  2 F 1 3,356 3,211 3,369 9,936 3,312

  D

  2 F

  2

  3,268 3,262 3,274 9,805 3,268 D

  2 F 3 3,132 2,985 3,186 9,304 3,101

  D

  2 F 4 3,020 3,144 3,142 9,307 3,102

  D

• = Sangat nyata Lampiran 3.

  D 2 ** 0,321 0,160 27,072 3,01 4,72 F

  3 0,385 0,128 21,642 4,26 7,82 **

• 6 0,186 0,031 5,242 2,51 3,67

  DxF Galat 24 0,142 0,006

  Total 35 1,034 Data penguraian pengaruh F dan F-D kadar lemak (%)

   SK Db JK KT F Hit F 0,05 F 0,01 Perlakuan 11 0,892 ** 0,081 13,684 2,22 3,09 2 0,321 0,160 27,072 3,01 4,72

• D 3 0,016 0,005 0,910 tn 4,26 7,82

  F dalam D1 F dalam D2 3 0,109 0,036 6,153 4,26 7,82 * 3 0,445 0,148 25,063 4,26 7,82

• F dalam D3

  Galat 24 0,142 0,006

  Total 35 1,034 Data penguraian pengaruh D dan D-F kadar lemak (%)

  SK db JK KT F Hit F 0,05 F 0,01 11 0,892 ** 0,081 13,684 2,22 3,09

  Perlakuan 3 0,385 0,128 21,642 4,26 7,82 ** F D dalam F1 2 ** 0,361 0,181 30,478 3,01 4,72

  D dalam F2 2 0,084 0,042 7,056 3,01 4,72 **

  D dalam F3 2 0,035 0,017 2,935 tn 3,01 4,72

  D dalam F4 2 0,028 0,014 2,329 tn 3,01 4,72

  Galat 24 0,142 0,006

  Total 35 1,034 Tabel Dwi-kasta D-F Kadar Lemak (%)

  F D Total Rataan F1 F2 F3 F4

  

D1 9,160 9,098 8,924 8,904 36,086 3,007

D2 9,936 9,805 9,304 9,307 38,351 3,196

D3 10,632 9,487 9,334 9,154 38,606 3,217

Total 29,727 28,389 27,561 27,364 113,042

  Rataan 3,303 3,154 3,062 3,040 3,140 Lampiran 4.

  Data analisis kadar protein (%)

  Ulangan Perlakuan Total Rataan

   I II

   III

  D F 6,924 6,871 6,811 20,605 6,868

  1

  1 F 2 6,008 6,085 6,158 18,251 6,084

  F 3 7,639 2,546 202,111 ** 4,26 7,82

  3 7,639 2,546 202,111 ** 4,26 7,82

  4

  5,600 5,527 5,547 16,673 5,558

  Total 70,566 70,951 71,018 212,534

Rataan 5,880 5,913 5,918 5,904

  Daftar analisis sidik ragam kadar protein (%)

  

SK Db JK KT F Hit F 0,05 F 0,01

Perlakuan

  11 28,858 2,623 208,216 ** 2,22 3,09

  D

  2 19,717 9,859 782,460 ** 3,01 4,72

  F

  DxF

  4,953 4,755 5,032 14,740 4,913 D

  6 1,501 0,250 19,853 ** 2,51 3,67

  Galat

  24 0,302 0,013

  Total

  35 29,160 Keterangan:

  FK = 1254,741 KK = 1,901 %

  Data penguraian kadar protein (%) pengaruh perlakuan perbandingan zat penstabil terhadap level perbandingan sari dan pengaruh perbandingan sari buah terhadap level perbandingan zat penstabil Data penguraian pengaruh kadar protein (%)

  

SK Db JK KT F Hit F 0,05 F 0,01

Perlakuan 11 28,858 2,623 208,216 ** 2,22 3,09

  D 2 19,717 9,859 782,460 ** 3,01 4,72

  3 F

  3

  D

  D

  1 F 3 6,582 6,554 6,621 19,757 6,586

  D

  1 F

  4

  7,761 7,571 7,376 22,709 7,570 D

  2 F

  1

  6,035 6,175 6,184 18,395 6,132 D

  2 F 2 5,041 5,409 5,347 15,797 5,266

  2 F

  3 F

  3

  5,551 5,609 5,785 16,945 5,648 D

  2 F

  4

  6,714 6,948 6,804 20,466 6,822 D

  3 F 1 4,509 4,544 4,591 13,644 4,548

  D

  3 F 2 4,888 4,901 4,762 14,551 4,850

  D

• = Sangat nyata Lampiran 5.

  DxF 6 1,501 0,250 19,853 ** 2,51 3,67

  Galat 24 0,302 0,013

  Total 35 29,160 Data penguraian pengaruh F dan F-D kadar protein (%)

  SK Db JK KT F Hit F 0,05 F 0,01 Perlakuan 11 28,857 2,623 ** 208,215 2,22 3,09 2 19,717 9,859 782,460 3,01 4,72

• D

  F dalam D1 3 3,461 ** 1,154 91,569 4,26 7,82 3 4,056 1,352 107,299 4,26 7,82

• F dalam D2 3 1,623 0,541 42,949 4,26 7,82
• F dalam D3

  Galat 24 0,302 0,013 35 29,160

  Total Data penguraian pengaruh D dan D-F kadar protein (%)

  SK db JK KT F Hit F 0,05 F 0,01 Perlakuan 11 2,6234 208,2155 ** 28,8575 2,22 3,09

  F

3 7,6395 2,5465 202,1107 4,26 7,82 **

• 2 8,4350 4,2175 334,7335 3,01 4,72

  D dalam F1 2 2,3633 1,1816 93,7848 3,01 4,72 ** D dalam F2

  D dalam F3 2 4,2154 2,1077 167,2836 3,01 4,72 **

  D dalam F4

2 6,2044 3,1022 246,2173 3,01 4,72 **

  Galat 24 0,3024 0,0126 35 29,1599

  Total Tabel Dwi kasta D-F kadar protein (%)

  F D Total Rataan F1 F2 F3 F4

  20,6051 18,2514 19,7570 22,7088 81,3223 6,7769 D1

D2 18,3950 15,7970 16,9445 20,4665 71,6030 5,9669

D3 13,6440 14,5510 14,7402 16,6735 59,6086 4,9674

  Total 52,6441 48,5993 51,4417 59,8488 212,5339

Rataan 5,8493411 5,3999274 5,715747158 6,6499 5,9037

Lampiran 6.

  Data analisis kadar vitamin C (mg/100 g bahan)

  Ulangan Perlakuan Total Rataan

   I II

   III

  D F 11,638 11,871 11,880 35,389 11,796

  1

  1 D

  1 F 2 11,494 11,780 11,595 34,869 11,623

  D F 11,866 12,212 12,212 36,289 12,096

  1

  3 D

  1 F 4 12,331 12,442 12,634 37,407 12,469

  2 F 1 0,806 0,766 0,782 2,354 0,785

  I II

  3 3,441 1,147 12,084 ** 4,26 7,82

  DxF

  6 0,588 0,098 1,032 tn 2,51 3,67

  Galat

  24 2,278 0,095

  Total

  35 174,288 Keterangan

  FK = 7784,4 KK = 2,095%

  Perlakuan Ulangan Total Rataan

  III

  2 167,982 83,991 884,943 ** 3,01 4,72

  D

  1 F 1 0,671 0,660 0,692 2,023 0,674

  D

  1 F 2 0,608 0,627 0,637 1,871 0,624

  D

  1 F

  3

  0,644 0,617 0,630 1,890 0,630 D

  1 F 4 0,621 0,596 0,604 1,821 0,607

  D

  F

  D

  D

  3 F 1 16,979 17,311 16,810 51,099 17,033

  2 F 1 14,389 14,092 14,392 42,874 14,291

  D

  2 F 2 14,651 14,473 14,645 43,769 14,590

  D

  2 F 3 14,685 14,658 15,941 45,285 15,095

  D

  2 F

  4

  14,921 15,659 15,523 46,103 15,368 D

  D

  11 172,011 15,637 164,757 ** 2,22 3,09

  3 F 2 17,262 16,804 17,643 51,709 17,236

  D

  3 F 3 17,276 17,386 16,910 51,573 17,191

  D

  3 F

  4

  17,664 17,703 17,643 53,010 17,670

  Total 175,156 176,391 177,828 529,376

Rataan 14,596 14,699 14,819 14,705

  Daftar analisis sidik ragam kadar vitamin C (mg/100g bahan)

  SK db JK KT F Hit F 0,05 F 0,01 Perlakuan

• = Sangat nyata tn = Tidak nyata Lampiran 7. Data analisis total asam laktat (%)

  10,767 10,754 10,969 32,490 10,830

  1 F 2 10,233 10,611 10,586 31,431 10,477

  24 0,006729 0,00028

  Total

  35 0,461196 Keterangan

  FK = 7784,4 KK = 2,095%

  Perlakuan Ulangan Total Rataan

   I II

   III

  D

  1 F 1 10,402 10,580 10,374 31,357 10,452

  D

  D

  6 0,003 0,001 1,662 tn 2,51 3,67

  1 F 3 10,070 10,627 10,780 31,477 10,492

  D

  1 F 4 10,680 10,365 10,352 31,397 10,466

  D

  2 F

  1

  10,623 10,769 10,624 32,015 10,672 D

  2 F 2 10,750 10,664 10,748 32,161 10,720

  D

  2 F

  3

  Galat

  DxF

  D

  3 F

  2 F 2 0,772 0,763 0,772 2,307 0,769

  D

  2 F 3 0,750 0,748 0,740 2,238 0,746

  D

  2 F 4 0,681 0,715 0,709 2,106 0,702

  D

  3 F 1 0,909 0,939 0,918 2,766 0,922

  D

  3 F 2 0,900 0,888 0,932 2,721 0,907

  D

  3

  3 0,020 0,007 23,894 ** 4,26 7,82

  0,905 0,889 0,915 2,710 0,903 D

  3 F

  4

  0,882 0,841 0,896 2,619 0,873

  Total 9,149 9,048 9,228 27,425

Rataan 0,762 0,754 0,769 0,762

  Daftar analisis sidik ragam total asam laktat (%)

  SK db JK KT F Hit F 0,05 F 0,01 Perlakuan

  11 0,454 0,041 147,357 ** 2,22 3,09

  D

  2 0,432 0,216 769,638 ** 3,01 4,72

  F

• = Sangat nyata tn = Tidak nyata Lampiran 8. Data analisis total padatan terlarut (°Brix)

  8,568 8,623 8,580 25,771 8,590

  1 F 4 8,740 8,799 8,732 26,272 8,757

   III

  D

  1 F

  1

  8,991 9,033 8,968 26,993 8,998 D

  1 F 2 8,833 8,892 8,851 26,576 8,859

  D

  1 F 3 8,785 8,845 8,763 26,394 8,798

  D

  D

  Perlakuan Ulangan Total Rataan

  2 F

  1

  8,924 9,000 8,924 26,849 8,950 D

  2 F

  2

  8,792 8,869 8,792 26,454 8,818 D

  2 F 3 8,568 8,643 8,591 25,803 8,601

  D

  2 F

  4

   I II

  FK = 4182,78 KK = 2,828%

  D

  10,719 10,807 10,811 10,779 Daftar analisis sidik ragam total padatan terlarut (°Brix)

  3 F 1 11,381 11,231 10,437 33,049 11,016

  D

  3 F 2 11,211 10,724 11,075 33,009 11,003

  D

  3 F 3 10,754 11,315 11,332 33,400 11,133

  D

  4

  11,253 10,909 11,973 34,134 11,378

  Total 128,627 129,681 129,738 388,046 Rataan

  SK db JK KT F Hit F 0,05 F0,01 Perlakuan

  35 5,206 Keterangan

  11 2,976 0,271 2,911 * 2,22 3,09

  D

  2 2,660 1,330 14,310 ** 3,01 4,72

  F

  3 0,118 0,039 0,422 tn 4,26 7,82

  DxF

  6 0,198 0,033 0,356 tn 2,51 3,67

  Galat

  24 2,230 0,093

  Total

• = Sangat nyata
• = Nyata tn = Tidak nyata Lampiran 9. Data analisis total total mikroba (CFU/gram)

  D

  3 F 2 8,857 8,949 8,898 26,704 8,901

  D

  3 F 3 8,845 8,940 8,886 26,671 8,890

  D

  3 F 4 8,756 8,845 8,792 26,393 8,798 Total 105,634 106,504 105,788 317,926 Rataan 8,803 8,875 8,816 8,831

  Daftar analisis sidik ragam total mikroba (CFU/gram)

  SK Db JK KT F Hit F 0,05 F0,01 Perlakuan

  11 2496,346 226,941 137192,955 ** 2,22 3,09

  D

  2 0,0183 0,009 5,541 ** 3,01 4,72

  F

  3 0,0433 0,014 8,732 ** 4,26 7,82

  DxF

  6 2496,284 416,047 251514,203 ** 2,51 3,67

  Galat

  24 0,0397 0,002

  Total

  35 2496,385 Keterangan

  FK = 311,967 KK = 1,382%

• = Sangat nyata Lampiran 10.

  

Data penguraian total mikroba (Log CFU/g) pengaruh perlakuan

perbandingan zat penstabil terhadap level perbandingan sari dan pengaruh

perbandingan sari buah terhadap level perbandingan zat penstabil Data penguraian pengaruh total mikroba (CFU/g)

  SK Db JK KT F Hit F 0,05 F0,01 Perlakuan 11 2496,346 226,941 137192,955 ** 2,22 3,09

  D 2 0,0183 0,009 5,541 ** 3,01 4,72 3 0,0433 0,014 8,732 ** 4,26 7,82

  F DxF 6 2496,284 416,047 251514,203 ** 2,51 3,67

  Galat 24 0,0397 0,002

  Total 35 2496,385 Data penguraian pengaruh F dan F-D total mikroba (CFU/g)

  SK Db JK KT F Hit F 0,05 F 0,01

  Perlakuan 11 ** 2496,346 226,941 137192,955 2,22 3,09 2 0,018 0,009 5,541 3,01 4,72

• D

  F dalam D1 3 ** 836,089 278,696 168481,115 4,26 7,82 3 815,022 271,674 164235,855 4,26 7,82

• F dalam D2

  F dalam D3 3 845,216 281,739 170320,169 ** 4,26 7,82

  Galat 24 0,040 0,002 35 2496,385

  Total Data penguraian pengaruh D dan D-F total mikroba (CFU/g)

  SK db JK KT F Hit F 0,05 F 0,01 11 2496,346 226,941 137192,955 2,22 3,09 ** Perlakuan 3 0,043 0,014 8,733 4,26 7,82

• F 2 646,214 323,107 195328,815 3,01 4,72
• D dalam F1
• 2 627,916 313,958 189797,963 3,01 4,72

  D dalam F2 2 614,463 307,232 185731,524 3,01 4,72 ** D dalam F3 2 607,709 303,854 183689,850 3,01 4,72

• D dalam F4 24 0,040 0,002

  Galat Total 35 2496,385 Tabel Dwi Kasta D-F total mikroba (Log CFU/gram)

  F D Total Rataan F1 F2 F3 F4

  

D1 26,993133 26,5758619 26,3939 26,2721 106,2349 8,85291

D2 26,8486 26,4540 25,8027 25,7712 104,8765 8,73971

D3 27,0462 26,7043 26,6711 26,3934 106,8150 8,90125

Total 80,8879 79,7342 78,8677 78,4367 317,9265

  Rataan 8,9875 8,8594 8,7631 8,7152 8,83129 Lampiran 11.

  Data uji organoleptik skor warna (numerik)

  Ulangan Perlakuan Total Rataan

   I II

   III

  D

  1 F 1 1,550 1,600 1,550 4,700 1,567

  D

  1 F 2 1,500 1,550 1,700 4,750 1,583

  D

  1 F 3 1,150 1,400 1,600 4,150 1,383

  D F 1,350 1,550 1,450 4,350 1,450

  1

  4 D

  2 F 1 2,200 2,350 2,400 6,950 2,317

  D

  2 F 2 2,350 2,450 2,450 7,250 2,417

  D F 2,450 2,550 2,500 7,500 2,500

  2

  3 D

  2 F 4 2,250 2,400 2,450 7,100 2,367

  D

  3 F 1 3,600 3,650 3,800 11,050 3,683

  D F 3,650 3,650 3,550 10,850 3,617

  3

  2

• = Sangat nyata tn = Tidak nyata Lampiran 12. Data uji organoleptik skor tekstur (numerik)

  2,900 2,950 3,000 8,850 2,950 D

  D

  1 F

  4

  3,000 3,250 3,400 9,650 3,217 D

  2 F 1 2,950 2,800 2,900 8,650 2,883

  D

  2 F 2 2,750 3,500 3,250 9,500 3,167

  D

  2 F

  3

  2 F 4 3,150 3,400 3,350 9,900 3,300

  D

  D

  3 F 1 2,950 2,950 2,850 8,750 2,917

  D

  3 F 2 3,050 3,100 3,150 9,300 3,100

  D

  3 F

  3

  3,450 3,400 3,600 10,450 3,483 D

  3 F

  4

  1 F 3 2,700 3,250 3,050 9,000 3,000

  1 F 2 3,100 3,050 3,250 9,400 3,133

  D

  DxF

  3

  3,650 3,650 3,950 11,250 3,750 D

  3 F 4 3,750 3,700 4,050 11,500 3,833 Total 29,450 30,500 31,450 91,400 Rataan 2,454 2,542 2,621 2,539

  Daftar analisis sidik ragam skor warna (nemerik)

  SK db JK KT F Hit F 0,05 F 0,01 Perlakuan

  11 30,266 2,751 183,428 ** 2,22 3,09

  D

  2 30,051 15,026 1001,699 ** 3,01 4,72

  F

  3 0,004 0,0013 0,086 tn 4,26 7,82

  6 0,211 0,035 2,341 tn 2,51 3,67

  D

  Galat

  24 0,360 0,015

  Total

  35 30,626 Keterangan

  FK = 232,054 KK = 4,824%

  Perlakuan Ulangan Total Rataan

  I II

   III

  D

  1 F 1 2,800 2,900 2,900 8,600 2,867

  3,250 3,250 3,450 9,950 3,317

• = Sangat nyata tn = Tidak nyata Lampiran13. Data uji organoleptik skor rasa (numerik)

  2,750 2,600 2,750 8,100 2,700 D

  2 F

  1

  2,200 2,450 2,400 7,050 2,350 D

  2 F 2 2,650 2,600 2,650 7,900 2,633

  D

  2 F

  3

  2,650 2,650 2,600 7,900 2,633 D

  2 F

  4

  3 F 1 3,400 3,450 3,400 10,250 3,417

  4

  D

  3 F 2 3,550 3,550 3,600 10,700 3,567

  D

  3 F 3 3,550 3,550 3,650 10,750 3,583

  D

  3 F

  4

  3,550 3,750 3,650 10,950 3,650

  Total

  30,900 31,200 31,350 93,450

  1,700 1,700 1,650 5,050 1,683 D

  1 F

  Total 36,050 37,800 38,150 112,000 Rataan 3,004 3,150 3,179 3,111

  24 0,668 0,028

  Daftar analisis sidik ragam skor tekstur (nemerik)

  SK Db JK KT F Hit F 0,05 F0,01 Perlakuan

  11 1,257 0,114 4,104 ** 2,22 3,09

  D

  2 0,158 0,079 2,845 tn 3,01 4,72

  F

  3 0,709 0,236 8,486 ** 4,26 7,82

  DxF

  6 0,390 0,065 2,333 tn 2,51 3,67

  Galat

  Total

  D

  35 1,926 Keterangan :

  FK = 348,444 KK = 5,364%

  Perlakuan Ulangan Total Rataan

   I II

   III

  D

  1 F 1 1,550 1,550 1,600 4,700 1,567

  D

  1 F 2 1,600 1,600 1,700 4,900 1,633

  D

  1 F 3 1,750 1,750 1,700 5,200 1,733

  Rataan 2,575 2,600 2,613 2,596

• = Sangat nyata tn = Tidak nyata Lampiran 14. Data uji organoleptik hedonik warna (numerik)

  2 F

  1 F 4 3,350 3,600 3,500 10,450 3,483

  D

  2 F 1 3,200 3,450 3,600 10,250 3,417

  D

  2 F 2 3,550 3,650 3,650 10,850 3,617

  D

  2 F

  3

  3,600 3,800 3,600 11,000 3,667 D

  4

  1 F 3 3,250 3,150 3,250 9,650 3,217

  3,200 3,500 3,200 9,900 3,300 D

  3 F 1 3,400 3,750 3,050 10,200 3,400

  D

  3 F

  2

  3,700 3,800 2,900 10,400 3,467 D

  3 F 3 3,800 4,000 3,150 10,950 3,650

  D

  3 F 4 3,750 3,750 3,800 11,300 3,767 Total 41,000 42,500 40,150 123,650

Rataan 3,417 3,542 3,346 3,435

  D

  3,050 3,050 3,350 9,450 3,150 D

  Daftar analisis sidik ragam skor rasa (numerik)

  24 0,095 0,004

  SK db JK KT F Hit F 0,05 F0,01 Perlakuan

  11 22,017 2,002 505,651 ** 2,22 3,09

  D

  2 21,665 10,833 2736,632 ** 3,01 4,72

  F

  3 0,295 0,098 24,860 ** 4,26 7,82

  DxF

  6 0,057 0,009 2,386 tn 2,51 3,67

  Galat

  Total

  2

  35 22,112 Keterangan :

  FK = 242,581 KK = 2,424%

  Perlakuan Ulangan Total Rataan

   I II

   III

  D

  1 F 1 3,150 3,000 3,100 9,250 3,083

  D

  1 F

  Daftar analisis sidik ragam hedonik warna (numerik)

• = Sangat nyata
• = Nyata tn = Tidak Nyata Lampiran 15. Data uji organoleptik hedonik aroma (numerik)

  D

  3,250 3,450 3,450 10,150 3,383 D

  2 F 1 2,950 3,000 3,350 9,300 3,100

  D

  2 F 2 2,700 3,600 2,950 9,250 3,083

  D

  2 F 3 2,550 3,300 3,250 9,100 3,033

  D

  2 F 4 3,100 3,300 3,250 9,650 3,217

  3 F 1 2,800 2,900 2,750 8,450 2,817

  1 F

  D

  3 F

  2

  2,950 2,500 2,600 8,050 2,683 D

  3 F 3 2,900 3,000 2,950 8,850 2,950

  D

  3 F 4 2,900 2,900 2,900 8,700 2,900 Total 35,300 37,250 36,800 109,350 Rataan

  2,942 3,104 3,067 3,038 Daftar analisis sidik ragam hedonik aroma (numerik)

  SK Db JK KT F Hit F 0,05 F0,01 Perlakuan

  4

  D

  Perlakuan

  Total

  11 1,556 0,141 2,402 * 2,22 3,09

  D

  2 0,760 0,380 6,454 ** 3,01 4,72

  F

  3 0,281 0,094 1,592 tn 4,26 7,82

  DxF

  6 0,514 0,086 1,456 tn 2,51 3,67

  Galat

  24 1,413 0,059

  35 2,969 FK = 424,7034

  1 F 3 2,950 3,100 3,100 9,150 3,050

  KK = 7,0652%

  Perlakuan Ulangan Total Rataan

   I II

   III

  D

  1 F 1 3,000 3,000 2,950 8,950 2,983

  D

  1 F 2 3,250 3,200 3,300 9,750 3,250

  D

  11 1,220 0,111 2,473 * 2,22 3,09

• = Sangat nyata
• = Nyata tn = tidak nyata Lampiran 16. Data uji organoleptik hedonik rasa (numerik)

  D

  D

  2 F 2 3,200 3,100 3,000 9,300 3,100

  D

  2 F

  3

  3,150 3,300 3,050 9,500 3,167 D

  2 F 4 3,050 3,250 2,900 9,200 3,067

  D

  3 F 1 3,050 3,050 2,250 8,350 2,783

  3 F

  D

  2

  2,850 3,300 2,100 8,250 2,750 D

  3 F 3 2,850 3,000 2,700 8,550 2,850

  D

  3 F 4 2,950 2,950 2,950 8,850 2,950 Total 37,300 38,100 35,650 111,050 Rataan

  3,108 3,175 2,971 3,085 Daftar analisis sidik ragam hedonik rasa (numerik)

  SK db JK KT F Hit F 0,05 F0,01 Perlakuan

  11 1,591 0,145 2,439 * 2,22 3,09

  D

  2 F 1 3,100 3,100 3,150 9,350 3,117

  1 F 4 3,100 3,250 3,100 9,450 3,150

  D

  FK = 3,908.452 KK = 4.436%

  2 0,740 0,370 8,252 ** 3,01 4,72

  F

  3 0,211 0,070 1,566 tn 4,26 7,82

  DxF

  6 0,269 0,045 0,999 tn 2,51 3,67

  Galat

  24 1,077 0,045

  Total

  35 2,297 Keterangan :

  Perlakuan Ulangan Total Rataan

  D

   I II

   III

  D

  1 F 1 3,300 3,150 3,450 9,900 3,300

  D

  1 F

  2

  3,400 3,350 3,600 10,350 3,450 D

  1 F 3 3,300 3,300 3,400 10,000 3,333

  2 1,368 0,684 11,530 ** 3,01 4,72

• = Sangat nyata
• = Nyata tn = Tidak Nyata Lampiran 17. Data uji organoleptik hedonik tekstur (numerik)

  D

  2 F 2 3,350 3,050 2,950 9,350 3,117

  D

  2 F 3 3,200 3,150 3,250 9,600 3,200

  D

  2 F 4 3,200 3,300 3,300 9,800 3,267

  D

  3 F 1 3,400 3,300 3,400 10,100 3,367

  D

  3 F 2 3,300 3,300 3,450 10,050 3,350

  3 F

  1

  3

  3,300 3,300 3,450 10,050 3,350 D

  3 F 4 3,400 3,400 3,450 10,250 3,417 Total 37,950 37,950 38,750 114,650 Rataan 3,163 3,163 3,229 3,185

  Daftar analisis sidik ragam hedonik tekstur (numerik)

  SK Db JK KT F Hit F 0,05 F0,01 Perlakuan

  11 1,031 0,094 6,747 ** 2,22 3,09

  D

  2 0,864 0,432 31,085 ** 3,01 4,72

  F

  3,100 3,200 3,250 9,550 3,183 D

  2 F

  F

   I II

  3 0,022 0,007 0,123 tn 4,26 7,82

  DxF

  6 0,201 0,034 0,566 tn 2,51 3,67

  Galat

  24 1,423 0,059

  Total

  35 3,014 Keterangan

  FK = 351,563 KK = 8,066%

  Perlakuan Ulangan Total Rataan

   III

  3,200 3,200 3,000 9,400 3,133 D

  D

  1 F 1 2,650 2,950 2,950 8,550 2,850

  D

  1 F 2 2,900 2,800 3,200 8,900 2,967

  D

  1 F 3 2,950 3,000 3,100 9,050 3,017

  D

  1 F

  4

  3 0,107 0,036 2,578 tn 4,26 7,82

  DxF

  6 0,060 0,010 0,718 tn 2,51 3,67

  Galat

  24 0,333 0,014 35 1,364

  Total

  Keterangan FK = 384,814

  KK = 4,030%

• = Sangat nyata tn = Tidak nyata Lampiran 18. Data analisis bahan baku

  

Analisis Buah naga merah Biji nangka

  Total padatan (%)* 7,0648 6,8832 Kadar air (%) 77,1480 30,2700 Kadar protein (%) 1,8790 4,9438 Kadar lemak (%) 0,2403 0,1935 Kadar vitamin C (mg/100g bahan)

• 31,6131
• Total Asam (%) 0,2922
• Total padatan terlarut (°Brix) 10,5037 Keterangan:
• = berdasarkan sari biji nangka dan sari buah naga merah