7. APPENDICES Appendix 1.Standard Curved for Beta Carotene Analysis - THE APPLICATION OF CRUDE PALM OIL AS A REPLACEMENT FOR WHITE MARGARINE IN MAKING SOURDOUGH BREAD - Unika Repository

7. APPENDICES Appendix 1.Standard Curved for Beta Carotene Analysis

  0.35 y = 0.031x - 0.014

0.3 R² = 0.992

  0.25

  0.2

  0.15

  0.1

  0.05

  2

  4

  

6

  8

  10

  12

• 0.05

  Appendix 2.Standard Curved for Vitamin E Analysis

  0.45 y = 0.041x - 0.027

0.4 R² = 0.981

  0.35

  0.3

  0.25

  0.2

  0.15

  0.1

  0.05

  2

  4

  6

  8

  10

  12

• 0.05

  36

  Appendix 3.Process of Making Sourdough Bread Replaced with Different CPO Content

  a c b e f d g h

  Figure 10.Process of making sourdough bread. (a) making of sourdough, (b) The mixing of sourdough with the other ingredients, (c) Adding margarine or crude palm oil with different composition (d) Mixing well to make the viscous and elastic dough, (e) Kneading and resting for 30 minutes, (f) Shaping as ball, (g) Baking, (h) Sourdough bread with different CPO content.

  37

  Appendix 4.Worksheet for Sensory Analysis

WORKSHEET RANGKING TEST

  Indikasisampel Kode

  IV 12 138 637 371 216 973

  I 9 215 555 312 663 512

  I 29 786 848 352 235 128

  II 10 415 234 744 444 590

  II 30 135 811 741 376 972

  III 11 894 882 975 116 226

  III 31 161 187 339 767 761

  IV 32 862 245 458 396 397

  IV 8 335 888 662 875 282

  I 13 786 848 352 235 128

  I 33 588 223 398 183 765

  II 14 135 811 741 376 972

  II 34 544 999 537 522 459

  III 15 161 187 339 767 761

  III 35 777 199 113 941 933

  IV 28 918 481 797 621 546

  III 27 681 829 953 614 547

  Roti Sourdough Control A Roti Sourdough CPO 5 dan MP 15 B Roti Sourdough F2dan MP 10 C Roti Sourdough F3dan MP 5 D Roti Sourdough F4 E

  III 3 681 829 953 614 547

  Penyajian

  Booth Panelis Sampel Booth Panelis Sampel

  I 1 862 245 458 396 397

  I 21 215 555 312 663 512

  II 2 756 954 266 182 174

  II 22 415 234 744 444 590

  III 23 894 882 975 116 226

  Tanggaluji : Jenissampel :

  IV 4 918 481 797 621 546

  IV 24 138 637 371 216 973

  I 5 588 223 398 183 765

  I 25 862 245 458 396 397

  II 6 544 999 537 522 459

  II 26 756 954 266 182 174

  III 7 777 199 113 941 933

  38

  Rekap Kode Sampel

  Sampel A 862 398 266 459 614 113 918 875 215 234 975 973 235 811 761 Sampel B 245 223 174 537 681 941 797 282 312 415 226 637 352 741 767 Sampel C 458 765 756 522 829 199 621 662 633 744 894 371 128 972 161 Sampel D 396 183 954 544 547 933 481 335 512 590 116 138 848 135 339 Sampel E 397 182 953 546 588 999 777 888 555 444 882 216 786 376 187

  Appendix 5.Scoresheet for Sensory Analysis

UJI RANKING HEDONIK

  Nama : Tanggal:

  Produk : Roti sourdough Atribut mutu : Rasa Instruksi: Berkumur-kumurlah dulu sebelum menguji sampel.

  Dihadapan Anda terdapat 5 sampel roti sourdough. Cicipi sampel secara berurutan dari kiri ke kanan, rasakan masing-masing. Bilaslah lidah dengan meminum air mineral sebagai penetral setiap Anda berpindah antar sampel. Setelah mencicipi semua sampel, Anda boleh mengulang sesering yang Anda perlukan. Urutkan sampel dari yang anda sukai (=1) hingga sampel yang paling kurang Anda suka (=5).

  Sampel Ranking (jangan ada yang dobel) _____ ___________ _____ ___________ _____ ___________ _____ ___________ _____ ___________

  UJI RANKING HEDONIK

UJI RANKING HEDONIK

  Nama : Tanggal:

  Produk : Roti sourdough Atribut mutu : Aroma Instruksi: Dihadapan Anda terdapat 5 sampel roti sourdough. Baui aroma sampel secara berurutan dari kiri ke kananmenggunakanindrapenciuman Anda.Istirahatkanindrapenciumananda ± 10 detik.Setelah mencium aroma semua sampel, Anda boleh mengulang sesering yang Anda perlukan. Urutkan sampel dari yang anda sukai (=1) hingga sampel yang paling kurang Anda suka (=5).

  Sampel Ranking (jangan ada yang dobel) _____ ___________ _____ ___________ _____ ___________ _____ ___________ _____ ___________

  Nama : Tanggal:

  Produk : Roti sourdough Atribut mutu : Warna Instruksi: Dihadapan Anda terdapat 5 sampel roti sourdough. Amati warna sampel secara berurutan dari kiri ke kanan.Setelah melakukan pengamatan warna, Anda boleh mengulangnya seperlunya. Urutkan sampel dari yang anda sukai (=1) hingga sampel yang paling kurang Anda suka (=5).

  Sampel Ranking (jangan ada yang dobel) _____ ___________ _____ ___________

  

UJI RANKING HEDONIK

UJI RANKING HEDONIK

UJI RANKING HEDONIK

  Nama : Tanggal:

  Produk : Roti sourdough Atribut mutu : Tekstur Instruksi: Dihadapan Anda terdapat 5 sampel roti sourdough. Raba dan tekan sampel secara berurutan dari kiri ke kanan. Setelah meraba dan menekan semua sampel, Anda boleh mengulang sesering yang Anda perlukan. Urutkan sampel dari yang anda sukai (=1) hingga sampel yang paling kurang Anda suka (=5).

  Sampel Ranking (jangan ada yang dobel) _____ ___________ _____ ___________ _____ ___________ _____ ___________ _____ ___________

  Nama : Tanggal:

  Produk : Roti sourdough Atribut mutu : Overall Instruksi: Berkumur-kumurlah dulu sebelum menguji sampel.

  Dihadapan Anda terdapat 5 sampel roti sourdough. Berilah penilaian tingkat kesukaan terhadapoverall. Urutkan sampel dari yang anda sukai (=1) hingga sampel yang paling kurang Anda suka (=5).

  Sampel Ranking (jangan ada yang dobel) _____ ___________ _____ ___________ _____ ___________ _____ ___________

  _____ ___________

  Appendix 6.Worksheet for Sensory Analysis

ANOVA

  Sum of Squares df Mean Square F Sig. Vitamin_A Between Groups

  2E+009 3 531956482,4 407,245 ,000 Within Groups 20899696 16 1306231,030 Total

  2E+009

  19 Vitamin_E Between Groups 4243,704 3 1414,568 8729,533 ,000 Within Groups 2,593

  16 ,162 Total 4246,297

  19 VP Between Groups 57,279 3 19,093 ,092 ,963 Within Groups 3324,738 16 207,796 Total 3382,016

  19 Antioksidan Between Groups 1188,818 3 396,273 1777,401 ,000 Within Groups

  3,567 16 ,223 Total 1192,385

  19 Hardness Between Groups 67071,952 3 22357,317 1348,566 ,000 Within Groups 265,257 16 16,579 Total

  67337,209

  19 Lightness Between Groups 338,789 3 112,930 113,461 ,000 Within Groups

  15,925 16 ,995 Total 354,715

  19 B_value Between Groups 1817,207 3 605,736 324,587 ,000 Within Groups 29,859

  16 1,866 Total 1847,065

  19 Test of Homogeneity of Variances Levene Statistic df1 df2 Sig. Vitamin_A 2,768

  3 16 ,076 Vitamin_E 1,031 3 16 ,405

  VP ,920 3 16 ,454 Antioksidan

  ,334

  3 16 ,801 Hardness 1,685

  3 16 ,210 Lightness 1,994

  3 16 ,156 B_value ,929

  3 16 ,449

  Vitamin_A a

  Duncan Subset for alpha = .05 perlakuan N

  1

  2

  3

  4 Control 5 8589,8280 F2 5 13088,25 F3 5 21182,58 F4 5 32090,63 Sig.

  1,000 1,000 1,000 1,000 Means for groups in homogeneous subsets are displayed.

  a.

  Uses Harmonic Mean Sample Size = 5,000.

  Vitamin_E a

  Duncan Subset for alpha = .05 perlakuan N

  1

  2

  3

  4 Control 5 7,2162 F2 5 20,5425 F3 5 30,6549 F4 5 47,0957 Sig.

  1,000 1,000 1,000 1,000 Means for groups in homogeneous subsets are displayed.

  a.

  Uses Harmonic Mean Sample Size = 5,000.

  VP a

  Duncan Subset for alpha = .05 perlakuan N

  1 F3 5 222,7421 F4 5 222,9951 Control 5 225,9102 F2 5 226,5299 Sig.

  ,708 Means for groups in homogeneous subsets are displayed.

  a.

  Antioksidan a

  Duncan Subset for alpha = .05 perlakuan N

  1

  2

  3

  4 Control 5 11,9442 F2 5 24,3789 F3 5 28,8669 F4 5 32,3161 Sig.

  1,000 1,000 1,000 1,000 Means for groups in homogeneous subsets are displayed.

  a.

  Uses Harmonic Mean Sample Size = 5,000.

  B_value a

  Duncan Subset for alpha = .05 perlakuan N

  1

  2

  3

  4 Control 5 14,7620 F2 5 31,9960 F3 5 36,0220 F4 5 39,6140 Sig.

  1,000 1,000 1,000 1,000 Means for groups in homogeneous subsets are displayed.

  a.

  Uses Harmonic Mean Sample Size = 5,000.

  Hardness a

  Duncan Subset for alpha = .05 perlakuan N

  1

  2

  3

  4 F4 5 449,3165 F3 5 499,2587 F2 5 555,5407 Control 5 603,1291 Sig.

  1,000 1,000 1,000 1,000 Means for groups in homogeneous subsets are displayed.

  a.

  Uses Harmonic Mean Sample Size = 5,000.

  Lightness a

  Duncan Subset for alpha = .05 perlakuan N

  1

  2

  3

  4 F4 5 64,1760 F3 5 66,7780 F2 5 68,5060 Control 5 75,3000 Sig. 1,000 1,000 1,000 1,000

  Means for groups in homogeneous subsets are displayed.

  a.

  Uses Harmonic Mean Sample Size = 5,000.

  Shelf life

  Test of Homogeneity of Variances Levene Statistic df1 df2 Sig.

  Vitamin_E 2,422 3 16 ,104 Vitamin_A

  1,170

  3 16 ,352 Antioksidan 1,916 3 16 ,168 Hardness 1,210 3 16 ,338 TPC ,828 3 16 ,497

  Vitamin_E a

  Duncan Subset for alpha = .05 perlakuan N

  1

  2

  3

  4 control 5 5,1411

  F2 5 15,3768 F3 5 26,5788 F4 5 40,7112 Sig. 1,000 1,000 1,000 1,000 Means for groups in homogeneous subsets are displayed.

  a.

  Uses Harmonic Mean Sample Size = 5,000.

  Vitamin_A a

  Duncan Subset for alpha = .05 perlakuan N

  1

  2

  3

  4 control 5 6176,0403

  F2 5 10171,89 F3 5 13980,15 F4 5 24049,39 Sig.

  1,000 1,000 1,000 1,000 Means for groups in homogeneous subsets are displayed.

  a.

  Uses Harmonic Mean Sample Size = 5,000.

  Antioksidan TPC a

  Duncan

  a Duncan

  Subset for alpha = .05

  Subset

  perlakuan N

  1

  2

  3

  4

  for alpha

  control 5 9,6841

  = .05

  F2 5 12,7545

  perlakuan N

1 F3

  5 17,5089

  F4 5 1,8040

  F4 5 26,5754

  F3 5 1,8080

  Sig.

  1,000 1,000 1,000 1,000

  F2 5 1,8480

  Means for groups in homogeneous subsets are displayed.

  control 5 1,8660

  a. Uses Harmonic Mean Sample Size = 5,000.

  Sig. ,093 Means for groups in homogeneous subsets are displayed.

  a.

  Uses Harmonic Mean Sample Size = 5,000.

  Hardness a

  Duncan Subset for alpha = .05 perlakuan N

  1

  2

  3

  4 F4 5 750,4707 F3 5 791,5841 F2 5 851,3147 control 5 897,4253 Sig.

  1,000 1,000 1,000 1,000 Means for groups in homogeneous subsets are displayed.

  a.

  Uses Harmonic Mean Sample Size = 5,000. Shelf life day 5

  Test of Homogeneity of Variances Levene Statistic df1 df2 Sig.

  Vitamin_E 5,922

  3 16 ,006 Vitamin_A 2,297 3 16 ,117 Antioksidan 1,105 3 16 ,376 Hardness

  1,050

  3 16 ,398 TPC ,812

  3 16 ,506 Vitamin_E a

  Duncan Subset for alpha = .05 perlakuan N

  1

  2

  3

  4 control 5 3,9573

  F2 5 8,6544 F3 5 20,0856 F4 5 32,3370 Sig.

  1,000 1,000 1,000 1,000 Means for groups in homogeneous subsets are displayed.

  a. Uses Harmonic Mean Sample Size = 5,000.

  Vitamin_A a

  Duncan Subset for alpha = .05 perlakuan N

  1

  2

  3

  4 control 5 3956,9130

  F2 5 8087,2505 F3 5 12274,22 F4 5 15325,07 Sig.

  1,000 1,000 1,000 1,000 Means for groups in homogeneous subsets are displayed.

  a.

  Uses Harmonic Mean Sample Size = 5,000.

  Antioksidan a

  Duncan Subset for alpha = .05 perlakuan N

  1

  2

  3

  4 control 5 8,1685

  F2 5 11,1290 F3 5 13,0571 F4 5 20,7924 Sig.

  1,000 1,000 1,000 1,000 Means for groups in homogeneous subsets are displayed.

  a.

  Uses Harmonic Mean Sample Size = 5,000.

  Hardness a

  Duncan Subset for alpha = .05 perlakuan N

  1

  2

  3

  4 F4 5 999,0253 F3 5 1098,1001 F2 5 1181,2554 control 5 1247,0450 Sig.

  1,000 1,000 1,000 1,000 Means for groups in homogeneous subsets are displayed.

  a.

  Uses Harmonic Mean Sample Size = 5,000.

  TPC a

  Duncan Subset for alpha = .05 perlakuan N

  1 control 5 7,4800 F4 5 7,6440 F2 5 7,7300 F3 5 7,7640 Sig.

  ,151 Means for groups in homogeneous subsets are displayed.

a. Uses Harmonic Mean Sample Size = 5,000.

  Appendix 7. Color measurement

  a b d c

  Figure 11.Color intensity of Sourdough Bread Substituted With Different CPO Content (a) Sourdough bread with 40 g margarine, (b) Sourdough bread with composition 20 g margarine and 20 g CPO, (c) Sourdough bread with composition 10 g margarine and 30 g CPO, (d) Sourdough bread with 40 g CPO

  a. Angka Lempeng Total

  b. Pewarna

  c. Pemanis buatan

  d. Sakarin siklamat Cemaran logam a. Raksa (Hg)

  b. Timbal (Pb)

  c. Tembaga (Cu)

  d. Seng (Zn) Cemaran Arsen (As) Cemaran Mikrobia :

  b. E. coli

  b. Rasa

  c. Kapang

  %b/b

  Maks. 3,0 Maks. 2,5

  negatif Maks. 0,05 Maks. 1,0 Maks. 10,0 Maks. 40,0 Maks. 0,5 Maks. 10

  6 < 3 Maks. 10

  4

  c. Warna Air Abu (tidak termasuk garam dihitung atas dasar bahan kering) Abu yang tidak larut dalam asam NaCl Gula jumlah Lemak Serangga / belatung Bahan makanan tambahan : a. Pengawet

  a. Bau

• % b/b % b/b % b/b % b/b % b/b

  4.

  Appendix8. Indonesia National Standard for Bread

  Source: Indonesia National Standard 01-3840-1995

  No. Kriteria Uji Satuan Persyaratan 1.

  2.

  11.

  3.

  5.

• Tidak boleh ada Sesuai dengan SNI 0222-1987

  6.

  7.

  8.

  9.

• negatif mg/kg mg/kg mg/kg mg/kg mg/kg koloni/g APM/g koloni/g Normal tidak berjamur Normal Normal Maks. 40 Maks. 1

  10.