Pengaruh Penambahan Asam Sunti dan Perbandingan Gum Arab dengan Gelatin terhadap Mutu Bumbu Gulai Aceh Bubuk
77
Lampiran 1
Data pengamatan kadar air bumbu gulai aceh instan yang dihasilkan
Ulangan
Kombinasi
Total
perlakuan
1
2
D1I1
3,9419
8,2104
4,2685
D1I2
4,2483
4,2050
8,4533
D1I3
4,0014
4,6122
8,6136
D1I4
4,5749
4,1000
8,6749
D1I5
4,6725
4,1777
8,8502
D2I1
4,4943
3,7642
8,2585
D2I2
4,7129
4,1767
8,8895
D2I3
4,5265
4,5606
9,0871
D2I4
4,9841
4,3020
9,2861
D2I5
5,2752
4,6093
9,8845
D3I1
5,2099
4,5281
9,7380
D3I2
4,6286
5,3059
9,9345
D3I3
5,0520
5,7266
10,7785
D3I4
5,7919
5,2856
11,0776
D3I5
5,5458
5,6074
11,1532
Total
140,8900
Rataan
Daftar Sidik Ragam
SK
db
Perlakuan
14
D
2
D LIN
1
D QUAD
1
I
4
DxI
8
Galat
15
Total
29
JK
6,9271
5,2439
4,8800
0,3639
1,4086
0,2746
2,1606
9,0877
KT
0,4948
2,6220
4,8800
0,3639
0,3521
0,0343
0,1440
F Hit
3,4351
18,2030
33,8794
2,52654
2,4448
0,2383
*
**
**
tn
tn
tn
Rataan
4,1052
4,2266
4,3068
4,3375
4,4251
4,1292
4,4448
4,5436
4,6430
4,9423
4,8690
4,9672
5,3893
5,5388
5,5766
4,6963
F 0,05
2,42
3,68
4,54
4,54
3,06
2,64
F 0,01
3,56
6,36
8,68
8,68
4,89
4,00
Keterangan:
FK
= 661,67
KK
= 8,081%
**
= sangat nyata
*
= nyata
tn
= tidak nyata
Universitas Sumatera Utara
78
Lampiran 2
Data pengamatan kadar abu bumbu gulai aceh instan yang dihasilkan
Ulangan
Kombinasi
Total
perlakuan
1
2
D1I1
3,5148
6,9413
3,4265
D1I2
3,4104
3,5616
6,9720
D1I3
3,5439
3,5086
7,0524
D1I4
3,6737
3,6383
7,3121
D1I5
3,5840
3,9650
7,5490
D2I1
4,1550
4,1080
8,2630
D2I2
4,0401
4,2988
8,3388
D2I3
4,5222
4,5653
9,0875
D2I4
4,5410
4,7791
9,3202
D2I5
4,4360
4,8997
9,3356
D3I1
5,2378
5,3285
10,5663
D3I2
5,1157
5,7216
10,8373
D3I3
5,8665
5,4862
11,3527
D3I4
5,9812
5,3749
11,3561
D3I5
5,8756
5,8306
11,7062
Total
135,9906
Rataan
Daftar Sidik Ragam
SK
db
Perlakuan
14
D
2
D LIN
1
D QUAD
1
I
4
DxI
8
Galat
15
Total
29
JK
21,2374
20,1290
19,9834
0,1455
0,9652
0,1433
0,7053
21,9428
KT
1,5170
10,0645
19,9834
0,1455
0,2413
0,0179
0,0470
F Hit
32,26
214,04
424,98
3,0952
5,1317
0,3808
**
**
**
tn
**
tn
F 0,05
2,42
4,54
3,68
4,54
3,06
2,64
Rataan
3,4706
3,4860
3,5262
3,6560
3,7745
4,1315
4,1694
4,5438
4,6601
4,6678
5,2831
5,4187
5,6763
5,6781
5,8531
4,5330
F 0,01
3,56
8,68
6,36
8,68
4,89
4,00
Keterangan:
FK
= 616,45
KK
= 4,784%
**
= sangat nyata
tn
= tidak nyata
Universitas Sumatera Utara
79
Lampiran 3
Data pengamatan kadar serat bumbu gulai aceh instan yang dihasilkan
Ulangan
Kombinasi perlakuan
Total
1
2
D1I1
7,4211
15,0965
7,6754
D1I2
7,3943
7,5009
14,8952
D1I3
7,3498
7,5446
14,8944
D1I4
7,0833
7,1610
14,2443
D1I5
7,0335
7,2498
14,2832
D2I1
8,3271
8,1673
16,4944
D2I2
7,8554
8,3554
16,2108
D2I3
7,8420
7,7666
15,6086
D2I4
7,3915
7,9081
15,2996
D2I5
7,4402
7,7468
15,1870
D3I1
9,7601
9,3800
19,1401
D3I2
8,8199
9,2897
18,1096
D3I3
8,5243
9,4582
17,9825
D3I4
8,8435
8,6125
17,4560
D3I5
8,9813
8,0345
17,0158
Total
241,9181
Rataan
Daftar Sidik Ragam
SK
db
JK
KT
F Hit
Perlakuan
D
D LIN
D QUAD
I
DxI
Galat
14
2
4
8
15
16,0150
1,1439 11,4544
13,7760
6,8880 68,9711
13,2687 13,2687 132,863
0,50727 0,50727 5,07945
1,9547
0,4887 4,8931
0,2843
0,0355 0,3558
1,4980
0,0999
Total
29
17,5130
1
1
**
**
**
*
**
tn
Rataan
7,5483
7,4476
7,4472
7,1222
7,1416
8,2472
8,1054
7,8043
7,6498
7,5935
9,5701
9,0548
8,9913
8,7280
8,5079
8,0639
F 0,05
F 0,01
2,42
3,68
4,54
4,54
3,06
2,64
3,56
6,36
8,68
8,68
4,89
4,00
Keterangan:
FK
= 1.950,81
KK
= 3,919%
**
= sangat nyata
*
= nyata
tn
= tidak nyata
Universitas Sumatera Utara
80
Lampiran 4
Data pengamatan total asam bumbu gulai aceh instan yang dihasilkan
Ulangan
Kombinasi
Total
Rataan
perlakuan
1
2
D1I1
1,4068
2,8133
1,4066
1,4065
D1I2
1,4074
1,4059
2,8132
1,4066
D1I3
1,4066
1,4062
2,8127
1,4064
D1I4
1,4060
1,4063
2,8123
1,4062
D1I5
1,4060
1,4059
2,8119
1,4059
D2I1
1,8290
1,8288
3,6578
1,8289
D2I2
1,8297
1,8279
3,6575
1,8288
D2I3
1,8296
1,8281
3,6577
1,8288
D2I4
1,8293
1,8280
3,6573
1,8286
D2I5
1,8291
1,8281
3,6572
1,8286
D3I1
2,2502
2,1106
4,3608
2,1804
D3I2
2,1112
2,1096
4,2208
2,1104
D3I3
2,1113
2,1087
4,2200
2,1100
D3I4
2,1108
2,1089
4,2197
2,1098
D3I5
1,9686
2,1085
4,0771
2,0385
Total
53,4493
Rataan
1,7816
Daftar Sidik Ragam
SK
db
Perlakuan
14
D
2
D LIN
1
D QUAD
1
I
4
DxI
8
Galat
15
Total
29
JK
2,5279
2,5078
2,4745
0,0333
0,0068
0,0133
0,0195
2,5474
KT
0,1806
1,2539
2,4745
0,0333
0,0017
0,0017
0,0013
F Hit
138,61
962,56
1899,6
25,553
1,3058
1,2781
**
**
**
**
tn
tn
F 0,05
2,42
4,54
3,68
4,54
3,06
2,64
F 0,01
3,56
8,68
6,36
8,68
4,89
4,00
Keterangan:
FK
= 95,23
KK
= 2,026%
**
= sangat nyata
tn
= tidak nyata
Universitas Sumatera Utara
81
Lampiran 5
Data pengamatan nilai pH bumbu gulai aceh instan yang dihasilkan
Ulangan
Kombinas
Total
i perlakuan
1
2
D1I1
4,8930
9,4660
4,5730
D1I2
4,7630
4,9000
9,6630
D1I3
4,8270
4,8540
9,6810
D1I4
4,7570
4,8950
9,6520
D1I5
4,7830
4,6650
9,4480
D2I1
3,8810
3,9540
7,8350
D2I2
4,0220
4,0190
8,0410
D2I3
4,0700
4,1910
8,2610
D2I4
3,9640
4,1670
8,1310
D2I5
4,0950
4,5960
8,6910
D3I1
3,3250
3,7090
7,0340
D3I2
3,3060
3,8540
7,1600
D3I3
3,3620
3,9660
7,3280
D3I4
3,5010
3,7800
7,2810
D3I5
3,5140
4,0260
7,5400
Total
125,2120
Rataan
Daftar Sidik Ragam
SK
db
Perlakuan
14
D
2
D LIN
1
D QUAD
1
I
4
DxI
8
Galat
15
Total
29
JK
KT
7,0829
0,5059
6,7806
3,3903
6,689774 6,68977
0,09087 0,09087
0,1650
0,0412
0,1373
0,0172
0,8098
0,0540
7,8927
F Hit
9,3712
62,7986
123,914
1,68318
0,7639
0,3180
**
**
**
tn
tn
tn
Rataan
4,7330
4,8315
4,8405
4,8260
4,7240
3,9175
4,0205
4,1305
4,0655
4,3455
3,5170
3,5800
3,6640
3,6405
3,7700
4,1737
F 0,05
2,42
3,68
4,54
4,54
3,06
2,64
F 0,01
3,56
6,36
8,68
8,68
4,89
4,00
Keterangan:
FK
= 522,60
KK
= 5,567%
**
= sangat nyata
tn
= tidak nyata
Universitas Sumatera Utara
82
Lampiran 6
Data pengamatan daya larut bumbu gulai aceh instan yang dihasilkan
Ulangan
Kombinasi
Total
perlakuan
1
2
D1I1
53,0960
105,8219
52,7259
D1I2
50,8264
50,1719
100,9983
D1I3
45,5767
45,1349
90,7116
D1I4
43,3352
42,4197
85,7549
D1I5
41,8391
42,4197
84,2588
D2I1
55,3202
54,5980
109,9182
D2I2
51,2910
50,6689
101,9599
D2I3
48,2036
49,1419
97,3455
D2I4
45,7106
44,6073
90,3178
D2I5
43,6476
43,1982
86,8458
D3I1
55,8907
55,2674
111,1581
D3I2
52,8810
52,5923
105,4733
D3I3
50,1517
51,2221
101,3738
D3I4
47,1016
47,5168
94,6185
D3I5
45,5588
45,0513
90,6101
Total
1457,1665
Rataan
Daftar Sidik Ragam
SK
db
Perlakuan
14
D
2
D LIN
1
D QUAD
1
I
4
DxI
8
Galat
15
Total
29
JK
549,5366
63,7489
63,6825
0,0663
477,3559
8,4319
3,5957
553,1323
KT
39,2526
31,8744
63,6825
0,0663
119,3390
1,0540
0,2397
F Hit
163,7498
132,9703
265,6638
0,2768
497,8452
4,3969
**
**
**
tn
**
**
Rataan
52,9110
50,4991
45,3558
42,8774
42,1294
54,9591
50,9800
48,6727
45,1589
43,4229
55,5790
52,7366
50,6869
47,3092
45,3050
48,5722
F 0,05
2,42
3,68
4,54
4,54
3,06
2,64
F 0,01
3,56
6,36
8,68
8,68
4,89
4,00
Keterangan:
FK
= 70.777,80
KK
= 1,008%
**
= sangat nyata
tn
= tidak nyata
Universitas Sumatera Utara
83
Lampiran 7
Data pengamatan nilai indeks warna bumbu gulai aceh instan yang dihasilkan
Ulangan
Kombinasi
Total
Rataan
perlakuan
1
2
D1I1
D1I2
D1I3
D1I4
D1I5
D2I1
D2I2
D2I3
D2I4
D2I5
D3I1
D3I2
D3I3
D3I4
D3I5
74,9027
75,7487
76,8120
76,9202
77,7940
75,9414
75,6179
77,2511
78,8641
78,9250
75,9052
76,3363
78,9206
78,9298
80,7656
74,4983
75,7220
77,2455
77,9398
78,5726
75,6454
76,2189
77,8827
78,5703
78,6755
76,5799
76,5074
78,5703
78,6674
80,0507
Total
Rataan
Daftar Sidik Ragam
SK
db
Perlakuan
14
D
2
D LIN
1
D QUAD
1
I
4
DxI
8
Galat
15
Total
29
149,4010
151,4708
154,0575
154,8600
156,3666
151,5869
151,8368
155,1338
157,4344
157,6005
152,4851
152,8437
157,4909
157,5972
160,8162
2320,9815
74,7005
75,7354
77,0288
77,4300
78,1833
75,7934
75,9184
77,5669
78,7172
78,8002
76,2426
76,4219
78,7455
78,7986
80,4081
77,3660
JK
68,8091
11,3669
11,3662
0,0007
55,0688
2,3733
2,0906
70,8997
KT
4,9149
5,6835
11,3662
0,0007
13,7672
0,2967
0,1394
F Hit
35,2643
40,7784
81,5519
0,0050
98,7786
2,1285
**
**
**
tn
**
tn
F 0,05
2,42
3,68
4,54
4,54
3,06
2,64
F 0,01
3,56
6,36
8,68
8,68
4,89
4,00
Keterangan:
FK
= 179.565,17
KK
= 0,48%
**
= sangat nyata
tn
= tidak nyata
Universitas Sumatera Utara
84
Lampiran 8
Data pengamatan total mikroba bumbu gulai aceh instan yang dihasilkan
Ulangan
Kombinasi
Total
Rataan
perlakuan
1
2
D1I1
5,4771
11,0212
5,5106
5,5441
D1I2
5,5185
5,4771
10,9956
5,4978
D1I3
5,5051
5,4771
10,9823
5,4911
D1I4
5,4914
5,4771
10,9685
5,4842
D1I5
5,4914
5,4771
10,9685
5,4842
D2I1
5,4771
5,3979
10,8751
5,4375
D2I2
5,4472
5,3979
10,8451
5,4225
D2I3
5,4472
5,3979
10,8451
5,4225
D2I4
5,3979
5,4314
10,8293
5,4147
D2I5
5,3802
5,3979
10,7782
5,3891
D3I1
5,2788
5,0792
10,3579
5,1790
D3I2
5,1761
5,0792
10,2553
5,1276
D3I3
5,1761
5,0414
10,2175
5,1087
D3I4
5,1461
5,1139
10,2601
5,1300
D3I5
5,1461
5,0792
10,2253
5,1127
Total
160,4248
Rataan
5,3475
Daftar Sidik Ragam
SK
db
Perlakuan
14
D
2
D Lin
1
D Quad
1
I
4
DxI
8
Galat
15
Total
29
JK
0,7380
0,7282
0,6552
0,0730
0,0073
0,0025
0,0464
0,7845
KT
0,0527
0,3641
0,6552
0,0730
0,0018
0,0003
0,0031
F Hit
17,0397
117,6940
211,7826
23,6055
0,5909
0,1004
F 0,05
** 2,42
** 4,54
** 3,68
** 4,54
tn 3,06
tn 2,64
F 0,01
3,56
8,68
6,36
8,68
4,89
4,00
Keterangan:
FK
= 857,87
KK
= 1,040%
**
= sangat nyata
tn
= tidak nyata
Universitas Sumatera Utara
85
lampiran 9
Data pengamatan viskositas bumbu gulai aceh instan yang dihasilkan
Ulangan
Kombinasi
Total
Rataan
perlakuan
1
2
D1I1
2,9703
5,9815
2,9907
3,0112
D1I2
2,7206
3,1108
5,8314
2,9157
D1I3
3,3157
3,0246
6,3403
3,1702
D1I4
3,8810
3,7551
7,6361
3,8181
D1I5
3,9803
3,8447
7,8250
3,9125
D2I1
4,0152
4,1120
8,1272
4,0636
D2I2
4,0090
3,9538
7,9629
3,9814
D2I3
4,0517
3,9538
8,0056
4,0028
D2I4
4,3372
4,4069
8,7441
4,3721
D2I5
4,3754
4,4000
8,7754
4,3877
D3I1
6,6412
6,5453
13,1865
6,5932
D3I2
6,8521
6,6883
13,5405
6,7702
D3I3
6,6796
6,6796
13,3591
6,6796
D3I4
6,9090
6,9853
13,8943
6,9472
D3I5
6,9005
6,8895
13,7900
6,8950
Total
142,9998
Rataan
4,7667
Daftar Sidik Ragam
SK
db
Perlakuan
14
D
2
D Lin
1
D Quad
1
I
4
DxI
8
Galat
15
Total
29
JK
66,0926
63,8250
58,3320
5,4930
1,6857
0,5818
0,1712
66,2638
KT
4,7209
31,9125
58,3320
5,4930
0,4214
0,0727
0,0114
F Hit
413,7046
2796,5752
5111,7805
481,3700
36,9313
6,3735
**
**
**
**
**
**
F 0,05
2,42
4,54
3,68
4,54
3,06
2,64
F 0,01
3,56
8,68
6,36
8,68
4,89
4,00
Keterangan:
FK
= 681,63
KK
= 2,241%
**
= sangat nyata
tn
= tidak nyata
Universitas Sumatera Utara
86
Lampiran 10
Data pengamatan nilai hedonik rasa bumbu gulai aceh instan yang dihasilkan
Ulangan
Kombinasi
Total
Rataan
perlakuan
1
2
D1I1
4,0000
8,0000
4,0000
4,0000
D1I2
4,0000
4,0000
8,0000
4,0000
D1I3
4,0667
4,0000
8,0667
4,0333
D1I4
4,2000
4,2000
8,4000
4,2000
D1I5
4,2000
4,2000
8,4000
4,2000
D2I1
4,7333
4,7333
9,4667
4,7333
D2I2
4,6667
4,9333
9,6000
4,8000
D2I3
5,0000
4,8667
9,8667
4,9333
D2I4
4,8667
5,0000
9,8667
4,9333
D2I5
4,8000
5,2000
10,0000
5,0000
D3I1
3,4000
3,5333
6,9333
3,4667
D3I2
3,6000
3,4000
7,0000
3,5000
D3I3
3,4667
3,5333
7,0000
3,5000
D3I4
3,4667
3,6000
7,0667
3,5333
D3I5
3,4667
3,6667
7,1333
3,5667
Total
124,8000
Rataan
4,1600
Daftar Sidik Ragam
SK
db
Perlakuan
14
D
2
D LIN
1
D QUAD
1
I
4
DxI
8
Galat
15
Total
29
JK
9,6142
9,4196
1,64356
7,776
0,1520
0,0427
0,1956
9,8098
KT
0,6867
4,7098
1,64356
7,776
0,0380
0,0053
0,0130
F Hit
52,6753
361,2614
126,0682
596,4545
2,9148
0,4091
**
**
**
**
tn
tn
F 0,05
2,42
3,68
4,54
4,54
3,06
2,64
F 0,01
3,56
6,36
8,68
8,68
4,89
4,00
Keterangan:
FK
= 519,17
KK
= 2,745%
**
= sangat nyata
tn
= tidak nyata
Universitas Sumatera Utara
87
Lampiran 11
Data pengamatan nilai hedonik aroma bumbu gulai aceh instan yang dihasilkan
Ulangan
Kombinasi
Total
Rataan
perlakuan
1
2
D1I1
3,8667
7,9333
3,9667
4,0667
D1I2
4,0667
4,0000
8,0667
4,0333
D1I3
4,1333
4,1333
8,2667
4,1333
D1I4
3,8667
4,2000
8,0667
4,0333
D1I5
3,8667
4,0667
7,9333
3,9667
D2I1
4,0000
4,0667
8,0667
4,0333
D2I2
4,1333
4,0000
8,1333
4,0667
D2I3
4,0000
3,9333
7,9333
3,9667
D2I4
4,1333
4,1333
8,2667
4,1333
D2I5
4,0667
4,1333
8,2000
4,1000
D3I1
3,9333
4,2000
8,1333
4,0667
D3I2
4,0667
3,8000
7,8667
3,9333
D3I3
4,2667
3,8000
8,0667
4,0333
D3I4
4,0000
4,0000
8,0000
4,0000
D3I5
4,0667
4,0000
8,0667
4,0333
Total
121,0000
Rataan
4,0333
Daftar Sidik Ragam
SK
db
Perlakuan
14
D
2
D LIN
1
D QUAD
1
I
4
DxI
8
Galat
15
Total
29
JK
0,1022
0,0116
KT
0,0073
0,0058
F Hit
0,3706
0,2932
0,00089
0,01067
0,0074
0,0833
0,2956
0,3978
0,00089 0,045113
0,01067 0,541353
0,0019
0,0940
0,0104
0,5282
0,0197
tn
tn
tn
tn
tn
tn
F 0,05
2,42
3,68
F 0,01
4,54
4,54
3,06
2,64
8,68
3,56
6,36
8,68
4,89
4,00
Keterangan:
FK
= 488,03
KK
= 3,480%
tn
= tidak nyata
Universitas Sumatera Utara
88
Lampiran 12
Data pengamatan nilai skor warna bumbu gulai aceh istan yang dihasilkan
Ulangan
Kombinasi
Total
Rataan
perlakuan
1
2
D1I1
2,4000
4,2667
2,1333
1,8667
D1I2
2,2667
2,5333
4,8000
2,4000
D1I3
2,5333
2,7333
5,2667
2,6333
D1I4
2,4667
2,7333
5,2000
2,6000
D1I5
2,3333
2,5333
4,8667
2,4333
D2I1
2,3333
2,6667
5,0000
2,5000
D2I2
2,4667
2,8000
5,2667
2,6333
D2I3
2,4667
2,8000
5,2667
2,6333
D2I4
2,5333
2,8000
5,3333
2,6667
D2I5
2,8667
2,6000
5,4667
2,7333
D3I1
3,2000
3,5333
6,7333
3,3667
D3I2
3,2000
3,4667
6,6667
3,3333
D3I3
3,0667
3,2667
6,3333
3,1667
D3I4
2,8667
3,5333
6,4000
3,2000
D3I5
3,3333
3,0667
6,4000
3,2000
Total
83,2667
Rataan
2,7756
Daftar Sidik Ragam
SK
db
Perlakuan
14
D
2
D LIN
1
D QUAD
1
I
4
DxI
8
Galat
15
Total
29
JK
KT
F Hit
4,0510
0,2894 5,0469
3,6110
1,8055 31,4910
3,30756 3,30756 57,6899
0,30341 0,30341 5,29199
0,0939
0,0235 0,4096
0,3461
0,0433 0,7545
0,8600
0,0573
4,9110
**
**
**
*
tn
tn
F 0,05
2,42
3,68
4,54
4,54
3,06
2,64
F 0,01
3,56
6,36
8,68
8,68
4,89
4,00
Keterangan:
FK
= 488,03
KK
= 3,480%
**
= sangat nyata
*
= nyata
tn
= tidak nyata
Universitas Sumatera Utara
89
Lampiran 13
Data pengamatan analisis bahan baku
Parameter
Kadar air (%)
Kadar abu (%)
Kadar serat (%)
Asam sunti
49,8851
4,6769
12,4311
Universitas Sumatera Utara
90
Lampiran 14
Foto sampel bumbu gulai aceh bubuk
D1I1U1
D1I1U2
D1I2U1
D1I2U2
D1I3U1
D1I3U2
D1I4U1
D1I4U2
D1I5U1
D1I5U2
Universitas Sumatera Utara
91
D2I1U1
D2I1U2
D2I2U1
D2I2U2
D2I3U1
D2I3U2
D2I4U1
D2I4U2
D2I5U1
D2I5U2
Universitas Sumatera Utara
92
D3I1U1
D3I2U1
D3I3U1
D3I1U2
D3I2U2
D3I3U2
D3I4U1
D3I4U2
D3I5U1
D3I5U2
Universitas Sumatera Utara
93
Lampiran 15
Foto masakan gulai aceh
D1I1U1
D1I1U2
D1I2U1
D1I2U2
D1I3U1
D1I3U2
D1I4U1
D1I5U1
D1I4U2
D1I5U2
Universitas Sumatera Utara
94
D2I1U1
D2I2U1
D2I3U1
D2I4U1
D2I5U1
D2I1U2
D2I2U2
D2I3U2
D2I4U2
D2I5U2
Universitas Sumatera Utara
95
D3I1U1
D3I1U2
D3I2U1
D3I2U2
D3I3U1
D3I4U1
D3I5U1
D3I3U2
D3I4U2
D3I5U2
Universitas Sumatera Utara
96
Lampiran 16.
Foto Gelatin Halal
Universitas Sumatera Utara
Lampiran 1
Data pengamatan kadar air bumbu gulai aceh instan yang dihasilkan
Ulangan
Kombinasi
Total
perlakuan
1
2
D1I1
3,9419
8,2104
4,2685
D1I2
4,2483
4,2050
8,4533
D1I3
4,0014
4,6122
8,6136
D1I4
4,5749
4,1000
8,6749
D1I5
4,6725
4,1777
8,8502
D2I1
4,4943
3,7642
8,2585
D2I2
4,7129
4,1767
8,8895
D2I3
4,5265
4,5606
9,0871
D2I4
4,9841
4,3020
9,2861
D2I5
5,2752
4,6093
9,8845
D3I1
5,2099
4,5281
9,7380
D3I2
4,6286
5,3059
9,9345
D3I3
5,0520
5,7266
10,7785
D3I4
5,7919
5,2856
11,0776
D3I5
5,5458
5,6074
11,1532
Total
140,8900
Rataan
Daftar Sidik Ragam
SK
db
Perlakuan
14
D
2
D LIN
1
D QUAD
1
I
4
DxI
8
Galat
15
Total
29
JK
6,9271
5,2439
4,8800
0,3639
1,4086
0,2746
2,1606
9,0877
KT
0,4948
2,6220
4,8800
0,3639
0,3521
0,0343
0,1440
F Hit
3,4351
18,2030
33,8794
2,52654
2,4448
0,2383
*
**
**
tn
tn
tn
Rataan
4,1052
4,2266
4,3068
4,3375
4,4251
4,1292
4,4448
4,5436
4,6430
4,9423
4,8690
4,9672
5,3893
5,5388
5,5766
4,6963
F 0,05
2,42
3,68
4,54
4,54
3,06
2,64
F 0,01
3,56
6,36
8,68
8,68
4,89
4,00
Keterangan:
FK
= 661,67
KK
= 8,081%
**
= sangat nyata
*
= nyata
tn
= tidak nyata
Universitas Sumatera Utara
78
Lampiran 2
Data pengamatan kadar abu bumbu gulai aceh instan yang dihasilkan
Ulangan
Kombinasi
Total
perlakuan
1
2
D1I1
3,5148
6,9413
3,4265
D1I2
3,4104
3,5616
6,9720
D1I3
3,5439
3,5086
7,0524
D1I4
3,6737
3,6383
7,3121
D1I5
3,5840
3,9650
7,5490
D2I1
4,1550
4,1080
8,2630
D2I2
4,0401
4,2988
8,3388
D2I3
4,5222
4,5653
9,0875
D2I4
4,5410
4,7791
9,3202
D2I5
4,4360
4,8997
9,3356
D3I1
5,2378
5,3285
10,5663
D3I2
5,1157
5,7216
10,8373
D3I3
5,8665
5,4862
11,3527
D3I4
5,9812
5,3749
11,3561
D3I5
5,8756
5,8306
11,7062
Total
135,9906
Rataan
Daftar Sidik Ragam
SK
db
Perlakuan
14
D
2
D LIN
1
D QUAD
1
I
4
DxI
8
Galat
15
Total
29
JK
21,2374
20,1290
19,9834
0,1455
0,9652
0,1433
0,7053
21,9428
KT
1,5170
10,0645
19,9834
0,1455
0,2413
0,0179
0,0470
F Hit
32,26
214,04
424,98
3,0952
5,1317
0,3808
**
**
**
tn
**
tn
F 0,05
2,42
4,54
3,68
4,54
3,06
2,64
Rataan
3,4706
3,4860
3,5262
3,6560
3,7745
4,1315
4,1694
4,5438
4,6601
4,6678
5,2831
5,4187
5,6763
5,6781
5,8531
4,5330
F 0,01
3,56
8,68
6,36
8,68
4,89
4,00
Keterangan:
FK
= 616,45
KK
= 4,784%
**
= sangat nyata
tn
= tidak nyata
Universitas Sumatera Utara
79
Lampiran 3
Data pengamatan kadar serat bumbu gulai aceh instan yang dihasilkan
Ulangan
Kombinasi perlakuan
Total
1
2
D1I1
7,4211
15,0965
7,6754
D1I2
7,3943
7,5009
14,8952
D1I3
7,3498
7,5446
14,8944
D1I4
7,0833
7,1610
14,2443
D1I5
7,0335
7,2498
14,2832
D2I1
8,3271
8,1673
16,4944
D2I2
7,8554
8,3554
16,2108
D2I3
7,8420
7,7666
15,6086
D2I4
7,3915
7,9081
15,2996
D2I5
7,4402
7,7468
15,1870
D3I1
9,7601
9,3800
19,1401
D3I2
8,8199
9,2897
18,1096
D3I3
8,5243
9,4582
17,9825
D3I4
8,8435
8,6125
17,4560
D3I5
8,9813
8,0345
17,0158
Total
241,9181
Rataan
Daftar Sidik Ragam
SK
db
JK
KT
F Hit
Perlakuan
D
D LIN
D QUAD
I
DxI
Galat
14
2
4
8
15
16,0150
1,1439 11,4544
13,7760
6,8880 68,9711
13,2687 13,2687 132,863
0,50727 0,50727 5,07945
1,9547
0,4887 4,8931
0,2843
0,0355 0,3558
1,4980
0,0999
Total
29
17,5130
1
1
**
**
**
*
**
tn
Rataan
7,5483
7,4476
7,4472
7,1222
7,1416
8,2472
8,1054
7,8043
7,6498
7,5935
9,5701
9,0548
8,9913
8,7280
8,5079
8,0639
F 0,05
F 0,01
2,42
3,68
4,54
4,54
3,06
2,64
3,56
6,36
8,68
8,68
4,89
4,00
Keterangan:
FK
= 1.950,81
KK
= 3,919%
**
= sangat nyata
*
= nyata
tn
= tidak nyata
Universitas Sumatera Utara
80
Lampiran 4
Data pengamatan total asam bumbu gulai aceh instan yang dihasilkan
Ulangan
Kombinasi
Total
Rataan
perlakuan
1
2
D1I1
1,4068
2,8133
1,4066
1,4065
D1I2
1,4074
1,4059
2,8132
1,4066
D1I3
1,4066
1,4062
2,8127
1,4064
D1I4
1,4060
1,4063
2,8123
1,4062
D1I5
1,4060
1,4059
2,8119
1,4059
D2I1
1,8290
1,8288
3,6578
1,8289
D2I2
1,8297
1,8279
3,6575
1,8288
D2I3
1,8296
1,8281
3,6577
1,8288
D2I4
1,8293
1,8280
3,6573
1,8286
D2I5
1,8291
1,8281
3,6572
1,8286
D3I1
2,2502
2,1106
4,3608
2,1804
D3I2
2,1112
2,1096
4,2208
2,1104
D3I3
2,1113
2,1087
4,2200
2,1100
D3I4
2,1108
2,1089
4,2197
2,1098
D3I5
1,9686
2,1085
4,0771
2,0385
Total
53,4493
Rataan
1,7816
Daftar Sidik Ragam
SK
db
Perlakuan
14
D
2
D LIN
1
D QUAD
1
I
4
DxI
8
Galat
15
Total
29
JK
2,5279
2,5078
2,4745
0,0333
0,0068
0,0133
0,0195
2,5474
KT
0,1806
1,2539
2,4745
0,0333
0,0017
0,0017
0,0013
F Hit
138,61
962,56
1899,6
25,553
1,3058
1,2781
**
**
**
**
tn
tn
F 0,05
2,42
4,54
3,68
4,54
3,06
2,64
F 0,01
3,56
8,68
6,36
8,68
4,89
4,00
Keterangan:
FK
= 95,23
KK
= 2,026%
**
= sangat nyata
tn
= tidak nyata
Universitas Sumatera Utara
81
Lampiran 5
Data pengamatan nilai pH bumbu gulai aceh instan yang dihasilkan
Ulangan
Kombinas
Total
i perlakuan
1
2
D1I1
4,8930
9,4660
4,5730
D1I2
4,7630
4,9000
9,6630
D1I3
4,8270
4,8540
9,6810
D1I4
4,7570
4,8950
9,6520
D1I5
4,7830
4,6650
9,4480
D2I1
3,8810
3,9540
7,8350
D2I2
4,0220
4,0190
8,0410
D2I3
4,0700
4,1910
8,2610
D2I4
3,9640
4,1670
8,1310
D2I5
4,0950
4,5960
8,6910
D3I1
3,3250
3,7090
7,0340
D3I2
3,3060
3,8540
7,1600
D3I3
3,3620
3,9660
7,3280
D3I4
3,5010
3,7800
7,2810
D3I5
3,5140
4,0260
7,5400
Total
125,2120
Rataan
Daftar Sidik Ragam
SK
db
Perlakuan
14
D
2
D LIN
1
D QUAD
1
I
4
DxI
8
Galat
15
Total
29
JK
KT
7,0829
0,5059
6,7806
3,3903
6,689774 6,68977
0,09087 0,09087
0,1650
0,0412
0,1373
0,0172
0,8098
0,0540
7,8927
F Hit
9,3712
62,7986
123,914
1,68318
0,7639
0,3180
**
**
**
tn
tn
tn
Rataan
4,7330
4,8315
4,8405
4,8260
4,7240
3,9175
4,0205
4,1305
4,0655
4,3455
3,5170
3,5800
3,6640
3,6405
3,7700
4,1737
F 0,05
2,42
3,68
4,54
4,54
3,06
2,64
F 0,01
3,56
6,36
8,68
8,68
4,89
4,00
Keterangan:
FK
= 522,60
KK
= 5,567%
**
= sangat nyata
tn
= tidak nyata
Universitas Sumatera Utara
82
Lampiran 6
Data pengamatan daya larut bumbu gulai aceh instan yang dihasilkan
Ulangan
Kombinasi
Total
perlakuan
1
2
D1I1
53,0960
105,8219
52,7259
D1I2
50,8264
50,1719
100,9983
D1I3
45,5767
45,1349
90,7116
D1I4
43,3352
42,4197
85,7549
D1I5
41,8391
42,4197
84,2588
D2I1
55,3202
54,5980
109,9182
D2I2
51,2910
50,6689
101,9599
D2I3
48,2036
49,1419
97,3455
D2I4
45,7106
44,6073
90,3178
D2I5
43,6476
43,1982
86,8458
D3I1
55,8907
55,2674
111,1581
D3I2
52,8810
52,5923
105,4733
D3I3
50,1517
51,2221
101,3738
D3I4
47,1016
47,5168
94,6185
D3I5
45,5588
45,0513
90,6101
Total
1457,1665
Rataan
Daftar Sidik Ragam
SK
db
Perlakuan
14
D
2
D LIN
1
D QUAD
1
I
4
DxI
8
Galat
15
Total
29
JK
549,5366
63,7489
63,6825
0,0663
477,3559
8,4319
3,5957
553,1323
KT
39,2526
31,8744
63,6825
0,0663
119,3390
1,0540
0,2397
F Hit
163,7498
132,9703
265,6638
0,2768
497,8452
4,3969
**
**
**
tn
**
**
Rataan
52,9110
50,4991
45,3558
42,8774
42,1294
54,9591
50,9800
48,6727
45,1589
43,4229
55,5790
52,7366
50,6869
47,3092
45,3050
48,5722
F 0,05
2,42
3,68
4,54
4,54
3,06
2,64
F 0,01
3,56
6,36
8,68
8,68
4,89
4,00
Keterangan:
FK
= 70.777,80
KK
= 1,008%
**
= sangat nyata
tn
= tidak nyata
Universitas Sumatera Utara
83
Lampiran 7
Data pengamatan nilai indeks warna bumbu gulai aceh instan yang dihasilkan
Ulangan
Kombinasi
Total
Rataan
perlakuan
1
2
D1I1
D1I2
D1I3
D1I4
D1I5
D2I1
D2I2
D2I3
D2I4
D2I5
D3I1
D3I2
D3I3
D3I4
D3I5
74,9027
75,7487
76,8120
76,9202
77,7940
75,9414
75,6179
77,2511
78,8641
78,9250
75,9052
76,3363
78,9206
78,9298
80,7656
74,4983
75,7220
77,2455
77,9398
78,5726
75,6454
76,2189
77,8827
78,5703
78,6755
76,5799
76,5074
78,5703
78,6674
80,0507
Total
Rataan
Daftar Sidik Ragam
SK
db
Perlakuan
14
D
2
D LIN
1
D QUAD
1
I
4
DxI
8
Galat
15
Total
29
149,4010
151,4708
154,0575
154,8600
156,3666
151,5869
151,8368
155,1338
157,4344
157,6005
152,4851
152,8437
157,4909
157,5972
160,8162
2320,9815
74,7005
75,7354
77,0288
77,4300
78,1833
75,7934
75,9184
77,5669
78,7172
78,8002
76,2426
76,4219
78,7455
78,7986
80,4081
77,3660
JK
68,8091
11,3669
11,3662
0,0007
55,0688
2,3733
2,0906
70,8997
KT
4,9149
5,6835
11,3662
0,0007
13,7672
0,2967
0,1394
F Hit
35,2643
40,7784
81,5519
0,0050
98,7786
2,1285
**
**
**
tn
**
tn
F 0,05
2,42
3,68
4,54
4,54
3,06
2,64
F 0,01
3,56
6,36
8,68
8,68
4,89
4,00
Keterangan:
FK
= 179.565,17
KK
= 0,48%
**
= sangat nyata
tn
= tidak nyata
Universitas Sumatera Utara
84
Lampiran 8
Data pengamatan total mikroba bumbu gulai aceh instan yang dihasilkan
Ulangan
Kombinasi
Total
Rataan
perlakuan
1
2
D1I1
5,4771
11,0212
5,5106
5,5441
D1I2
5,5185
5,4771
10,9956
5,4978
D1I3
5,5051
5,4771
10,9823
5,4911
D1I4
5,4914
5,4771
10,9685
5,4842
D1I5
5,4914
5,4771
10,9685
5,4842
D2I1
5,4771
5,3979
10,8751
5,4375
D2I2
5,4472
5,3979
10,8451
5,4225
D2I3
5,4472
5,3979
10,8451
5,4225
D2I4
5,3979
5,4314
10,8293
5,4147
D2I5
5,3802
5,3979
10,7782
5,3891
D3I1
5,2788
5,0792
10,3579
5,1790
D3I2
5,1761
5,0792
10,2553
5,1276
D3I3
5,1761
5,0414
10,2175
5,1087
D3I4
5,1461
5,1139
10,2601
5,1300
D3I5
5,1461
5,0792
10,2253
5,1127
Total
160,4248
Rataan
5,3475
Daftar Sidik Ragam
SK
db
Perlakuan
14
D
2
D Lin
1
D Quad
1
I
4
DxI
8
Galat
15
Total
29
JK
0,7380
0,7282
0,6552
0,0730
0,0073
0,0025
0,0464
0,7845
KT
0,0527
0,3641
0,6552
0,0730
0,0018
0,0003
0,0031
F Hit
17,0397
117,6940
211,7826
23,6055
0,5909
0,1004
F 0,05
** 2,42
** 4,54
** 3,68
** 4,54
tn 3,06
tn 2,64
F 0,01
3,56
8,68
6,36
8,68
4,89
4,00
Keterangan:
FK
= 857,87
KK
= 1,040%
**
= sangat nyata
tn
= tidak nyata
Universitas Sumatera Utara
85
lampiran 9
Data pengamatan viskositas bumbu gulai aceh instan yang dihasilkan
Ulangan
Kombinasi
Total
Rataan
perlakuan
1
2
D1I1
2,9703
5,9815
2,9907
3,0112
D1I2
2,7206
3,1108
5,8314
2,9157
D1I3
3,3157
3,0246
6,3403
3,1702
D1I4
3,8810
3,7551
7,6361
3,8181
D1I5
3,9803
3,8447
7,8250
3,9125
D2I1
4,0152
4,1120
8,1272
4,0636
D2I2
4,0090
3,9538
7,9629
3,9814
D2I3
4,0517
3,9538
8,0056
4,0028
D2I4
4,3372
4,4069
8,7441
4,3721
D2I5
4,3754
4,4000
8,7754
4,3877
D3I1
6,6412
6,5453
13,1865
6,5932
D3I2
6,8521
6,6883
13,5405
6,7702
D3I3
6,6796
6,6796
13,3591
6,6796
D3I4
6,9090
6,9853
13,8943
6,9472
D3I5
6,9005
6,8895
13,7900
6,8950
Total
142,9998
Rataan
4,7667
Daftar Sidik Ragam
SK
db
Perlakuan
14
D
2
D Lin
1
D Quad
1
I
4
DxI
8
Galat
15
Total
29
JK
66,0926
63,8250
58,3320
5,4930
1,6857
0,5818
0,1712
66,2638
KT
4,7209
31,9125
58,3320
5,4930
0,4214
0,0727
0,0114
F Hit
413,7046
2796,5752
5111,7805
481,3700
36,9313
6,3735
**
**
**
**
**
**
F 0,05
2,42
4,54
3,68
4,54
3,06
2,64
F 0,01
3,56
8,68
6,36
8,68
4,89
4,00
Keterangan:
FK
= 681,63
KK
= 2,241%
**
= sangat nyata
tn
= tidak nyata
Universitas Sumatera Utara
86
Lampiran 10
Data pengamatan nilai hedonik rasa bumbu gulai aceh instan yang dihasilkan
Ulangan
Kombinasi
Total
Rataan
perlakuan
1
2
D1I1
4,0000
8,0000
4,0000
4,0000
D1I2
4,0000
4,0000
8,0000
4,0000
D1I3
4,0667
4,0000
8,0667
4,0333
D1I4
4,2000
4,2000
8,4000
4,2000
D1I5
4,2000
4,2000
8,4000
4,2000
D2I1
4,7333
4,7333
9,4667
4,7333
D2I2
4,6667
4,9333
9,6000
4,8000
D2I3
5,0000
4,8667
9,8667
4,9333
D2I4
4,8667
5,0000
9,8667
4,9333
D2I5
4,8000
5,2000
10,0000
5,0000
D3I1
3,4000
3,5333
6,9333
3,4667
D3I2
3,6000
3,4000
7,0000
3,5000
D3I3
3,4667
3,5333
7,0000
3,5000
D3I4
3,4667
3,6000
7,0667
3,5333
D3I5
3,4667
3,6667
7,1333
3,5667
Total
124,8000
Rataan
4,1600
Daftar Sidik Ragam
SK
db
Perlakuan
14
D
2
D LIN
1
D QUAD
1
I
4
DxI
8
Galat
15
Total
29
JK
9,6142
9,4196
1,64356
7,776
0,1520
0,0427
0,1956
9,8098
KT
0,6867
4,7098
1,64356
7,776
0,0380
0,0053
0,0130
F Hit
52,6753
361,2614
126,0682
596,4545
2,9148
0,4091
**
**
**
**
tn
tn
F 0,05
2,42
3,68
4,54
4,54
3,06
2,64
F 0,01
3,56
6,36
8,68
8,68
4,89
4,00
Keterangan:
FK
= 519,17
KK
= 2,745%
**
= sangat nyata
tn
= tidak nyata
Universitas Sumatera Utara
87
Lampiran 11
Data pengamatan nilai hedonik aroma bumbu gulai aceh instan yang dihasilkan
Ulangan
Kombinasi
Total
Rataan
perlakuan
1
2
D1I1
3,8667
7,9333
3,9667
4,0667
D1I2
4,0667
4,0000
8,0667
4,0333
D1I3
4,1333
4,1333
8,2667
4,1333
D1I4
3,8667
4,2000
8,0667
4,0333
D1I5
3,8667
4,0667
7,9333
3,9667
D2I1
4,0000
4,0667
8,0667
4,0333
D2I2
4,1333
4,0000
8,1333
4,0667
D2I3
4,0000
3,9333
7,9333
3,9667
D2I4
4,1333
4,1333
8,2667
4,1333
D2I5
4,0667
4,1333
8,2000
4,1000
D3I1
3,9333
4,2000
8,1333
4,0667
D3I2
4,0667
3,8000
7,8667
3,9333
D3I3
4,2667
3,8000
8,0667
4,0333
D3I4
4,0000
4,0000
8,0000
4,0000
D3I5
4,0667
4,0000
8,0667
4,0333
Total
121,0000
Rataan
4,0333
Daftar Sidik Ragam
SK
db
Perlakuan
14
D
2
D LIN
1
D QUAD
1
I
4
DxI
8
Galat
15
Total
29
JK
0,1022
0,0116
KT
0,0073
0,0058
F Hit
0,3706
0,2932
0,00089
0,01067
0,0074
0,0833
0,2956
0,3978
0,00089 0,045113
0,01067 0,541353
0,0019
0,0940
0,0104
0,5282
0,0197
tn
tn
tn
tn
tn
tn
F 0,05
2,42
3,68
F 0,01
4,54
4,54
3,06
2,64
8,68
3,56
6,36
8,68
4,89
4,00
Keterangan:
FK
= 488,03
KK
= 3,480%
tn
= tidak nyata
Universitas Sumatera Utara
88
Lampiran 12
Data pengamatan nilai skor warna bumbu gulai aceh istan yang dihasilkan
Ulangan
Kombinasi
Total
Rataan
perlakuan
1
2
D1I1
2,4000
4,2667
2,1333
1,8667
D1I2
2,2667
2,5333
4,8000
2,4000
D1I3
2,5333
2,7333
5,2667
2,6333
D1I4
2,4667
2,7333
5,2000
2,6000
D1I5
2,3333
2,5333
4,8667
2,4333
D2I1
2,3333
2,6667
5,0000
2,5000
D2I2
2,4667
2,8000
5,2667
2,6333
D2I3
2,4667
2,8000
5,2667
2,6333
D2I4
2,5333
2,8000
5,3333
2,6667
D2I5
2,8667
2,6000
5,4667
2,7333
D3I1
3,2000
3,5333
6,7333
3,3667
D3I2
3,2000
3,4667
6,6667
3,3333
D3I3
3,0667
3,2667
6,3333
3,1667
D3I4
2,8667
3,5333
6,4000
3,2000
D3I5
3,3333
3,0667
6,4000
3,2000
Total
83,2667
Rataan
2,7756
Daftar Sidik Ragam
SK
db
Perlakuan
14
D
2
D LIN
1
D QUAD
1
I
4
DxI
8
Galat
15
Total
29
JK
KT
F Hit
4,0510
0,2894 5,0469
3,6110
1,8055 31,4910
3,30756 3,30756 57,6899
0,30341 0,30341 5,29199
0,0939
0,0235 0,4096
0,3461
0,0433 0,7545
0,8600
0,0573
4,9110
**
**
**
*
tn
tn
F 0,05
2,42
3,68
4,54
4,54
3,06
2,64
F 0,01
3,56
6,36
8,68
8,68
4,89
4,00
Keterangan:
FK
= 488,03
KK
= 3,480%
**
= sangat nyata
*
= nyata
tn
= tidak nyata
Universitas Sumatera Utara
89
Lampiran 13
Data pengamatan analisis bahan baku
Parameter
Kadar air (%)
Kadar abu (%)
Kadar serat (%)
Asam sunti
49,8851
4,6769
12,4311
Universitas Sumatera Utara
90
Lampiran 14
Foto sampel bumbu gulai aceh bubuk
D1I1U1
D1I1U2
D1I2U1
D1I2U2
D1I3U1
D1I3U2
D1I4U1
D1I4U2
D1I5U1
D1I5U2
Universitas Sumatera Utara
91
D2I1U1
D2I1U2
D2I2U1
D2I2U2
D2I3U1
D2I3U2
D2I4U1
D2I4U2
D2I5U1
D2I5U2
Universitas Sumatera Utara
92
D3I1U1
D3I2U1
D3I3U1
D3I1U2
D3I2U2
D3I3U2
D3I4U1
D3I4U2
D3I5U1
D3I5U2
Universitas Sumatera Utara
93
Lampiran 15
Foto masakan gulai aceh
D1I1U1
D1I1U2
D1I2U1
D1I2U2
D1I3U1
D1I3U2
D1I4U1
D1I5U1
D1I4U2
D1I5U2
Universitas Sumatera Utara
94
D2I1U1
D2I2U1
D2I3U1
D2I4U1
D2I5U1
D2I1U2
D2I2U2
D2I3U2
D2I4U2
D2I5U2
Universitas Sumatera Utara
95
D3I1U1
D3I1U2
D3I2U1
D3I2U2
D3I3U1
D3I4U1
D3I5U1
D3I3U2
D3I4U2
D3I5U2
Universitas Sumatera Utara
96
Lampiran 16.
Foto Gelatin Halal
Universitas Sumatera Utara