Lembar Kuisioner “Guava Leather”

  Perpustakaan Unika

Lampiran 1. Lembar Kuisioner Uji Sensoris

  

Lembar Kuisioner “Guava Leather”

Nama : Tanggal : Usia : Jenis Kelamin : L / P Parameter : Warna Instruksi :

Di hadapan Anda terdapat 6 sampel Guava Leather. Beri tanda (9) pada masing-masing

sampel dari kiri ke kanan sesuai parameter yang disebutkan. Berhenti 5 detik terlebih

dahulu sebelum melanjutkan ke sampel berikutnya. Berikan penilaian Anda dengan

memberikan tanda ( 9) pada kotak dibawah kode sampel dan jangan

membandingkan antar sampel.

  Kode Sampel Penilain Sangat tidak suka Tidak suka Agak tidak suka Agak suka Suka Sangat sekali

• --- Terima Kasih ---

  Perpustakaan Unika

Lembar Kuisioner “Guava Leather”

  Nama : Tanggal : Usia :

  Jenis Kelamin : L / P Parameter : Tekstur Instruksi :

Di hadapan Anda terdapat 6 sampel Guava Leather. Beri tanda (9) pada masing-masing

sampel dari kiri ke kanan sesuai parameter yang disebutkan. Berhenti 5 detik terlebih

dahulu sebelum melanjutkan ke sampel berikutnya. Berikan penilaian Anda dengan

memberikan tanda ( 9) pada kotak dibawah kode sampel dan jangan

membandingkan antar sampel.

  Kode Sampel Penilaian Sangat tidak suka Tidak suka Agak tidak suka Agak suka Suka Sangat sekali

• --- Terima Kasih ---

  Perpustakaan Unika

Lembar Kuisioner “Guava Leather”

  Nama : Tanggal : Usia : Jenis Kelamin : L / P Parameter : Rasa Instruksi :

Di hadapan Anda terdapat 6 sampel Guava Leather. Beri tanda (9) pada masing-masing

sampel dari kiri ke kanan sesuai parameter yang disebutkan. Berhenti 5 detik terlebih

dahulu sebelum melanjutkan ke sampel berikutnya. Berikan penilaian Anda dengan

memberikan tanda ( 9) pada kotak dibawah kode sampel dan jangan

membandingkan antar sampel.

  Kode Sampel Penilaian Sangat tidak suka Tidak suka Agak tidak suka Agak suka Suka Sangat sekali

• --- Terima Kasih ---

  Perpustakaan Unika

Lembar Kuisioner “Guava Leather”

  Nama : Tanggal : Usia : Jenis Kelamin : L / P Parameter : Overall Instruksi :

Di hadapan Anda terdapat 6 sampel Guava Leather. Beri tanda (9) pada masing-masing

sampel dari kiri ke kanan sesuai parameter yang disebutkan. Berhenti 5 detik terlebih

dahulu sebelum melanjutkan ke sampel berikutnya. Berikan penilaian Anda dengan

memberikan tanda ( 9) pada kotak dibawah kode sampel dan jangan

membandingkan antar sampel.

  Kode Sampel Penilaian Sangat tidak suka Tidak suka Agak tidak suka Agak suka Suka Sangat sekali

• --- Terima Kasih ---

Lampiran 2. Penentuan Glukosa, Fruktosa dan Gula Invert dalam Suatu Bahan dengan Metode Luff-Schoorl (Soedarmadji et al., 1997)

  14 35,7 3 7,2 2,5 2,5 15 38,5 2,8

  Perpustakaan Unika

  11 27,6 2,7 2,7 23 62,2

  9 22,4 2,6 2,6 21 56,0 3,1 3,1 10 25,0 22 59,1

  2,6 19 50,0 3,0 3,0 8 19,8 20 53,0

  17 44,2 2,9 2,9 6 14,7 18 47,1 7 17,2 2,6

  2,9 4 9,7 16 41,3 5 12,2 2,5 2,5

  2,4 13 33 2,7 2,8 2 4,8

  ml 0,1 N Na-thiosulfat Glukosa, fruktosa, gula invert mg C

  6 Δ Δ 1 2,4 2,4

  12 O

  6 H

  Glukosa, fruktosa, gula invert mg C

  6 ml 0,1 N Na-thiosulfat

  12 O

  6 H

• 12 30,3 24 -

Lampiran 3 Uji Normalitas pada Uji Fisik Tests of Normality

  .154 6 .200(*) .972 6 .904 sukrosa 21 brix gelatin 3%

  Perpustakaan Unika

  .188 6 .200(*) .913 6 .454

  .212 6 .200(*) .954 6 .770 fruktosa 25 brix gelatin 2%

  .194 6 .200(*) .885 6 .292 fruktosa 25 brix gelatin 1%

  .239 6 .200(*) .960 6 .820 fruktosa 21 brix gelatin 3%

  .266 6 .200(*) .879 6 .262 fruktosa 21 brix gelatin 2%

  .176 6 .200(*) .962 6 .838 fruktosa 21 brix gelatin 1%

  .206 6 .200(*) .929 6 .573 sukrosa 25 brix gelatin 3%

  .187 6 .200(*) .929 6 .572 sukrosa 25 brix gelatin 2%

  .280 6 .156 .824 6 .095 sukrosa 25 brix gelatin 1%

  gula Kolmogorov-Smirnov(a) Shapiro-Wilk Statistic df Sig. Statistic df Sig. hardness sukrosa 21 brix gelatin 1%

  .318 6 .058 .869 6 .222 sukrosa 21 brix gelatin 2%

  .301 6 .096 .897 6 .359 cohesiveness sukrosa 21 brix gelatin 1%

  .234 6 .200(*) .938 6 .646 fruktosa 25 brix gelatin 3%

  .261 6 .200(*) .941 6 .663 fruktosa 25 brix gelatin 2%

  .191 6 .200(*) .980 6 .952 fruktosa 25 brix gelatin 1%

  .244 6 .200(*) .927 6 .555 fruktosa 21 brix gelatin 3%

  .169 6 .200(*) .979 6 .946 fruktosa 21 brix gelatin 2%

  .192 6 .200(*) .959 6 .812 fruktosa 21 brix gelatin 1%

  .291 6 .123 .848 6 .152 sukrosa 25 brix gelatin 3%

  .254 6 .200(*) .886 6 .298 sukrosa 25 brix gelatin 2%

  .139 6 .200(*) .990 6 .989 sukrosa 25 brix gelatin 1%

  .246 6 .200(*) .909 6 .432 sukrosa 21 brix gelatin 3%

  .278 6 .163 .861 6 .194 sukrosa 21 brix gelatin 2% fruktosa 25 brix gelatin 3% .209 6 .200(*) .904 6 .398 springiness sukrosa 21 brix gelatin 1%

  .230 6 .200(*) .900 6 .371 sukrosa 21 brix gelatin 2%

  .241 6 .200(*) .882 6 .280 sukrosa 25 brix gelatin 1%

  .266 6 .200(*) .887 6 .303

  .218 6 .200(*) .892 6 .328 adhesiveness sukrosa 21 brix gelatin 1%

  .303 6 .091 .856 6 .176 fruktosa 25 brix gelatin 3%

  .154 6 .200(*) .953 6 .761 fruktosa 25 brix gelatin 2%

  .218 6 .200(*) .942 6 .678 fruktosa 25 brix gelatin 1%

  .191 6 .200(*) .920 6 .508 fruktosa 21 brix gelatin 3%

  .179 6 .200(*) .975 6 .926 fruktosa 21 brix gelatin 2%

  .193 6 .200(*) .910 6 .437 fruktosa 21 brix gelatin 1%

  .202 6 .200(*) .948 6 .724 sukrosa 25 brix gelatin 3%

  .270 6 .196 .891 6 .323 sukrosa 25 brix gelatin 2%

  .206 6 .200(*) .896 6 .349 sukrosa 21 brix gelatin 3%

  .245 6 .200(*) .923 6 .525 sukrosa 21 brix gelatin 3%

  .264 6 .200(*) .888 6 .305 sukrosa 21 brix gelatin 2%

  .200 6 .200(*) .940 6 .661 chewiness sukrosa 21 brix gelatin 1%

  .179 6 .200(*) .966 6 .867 fruktosa 25 brix gelatin 3%

  .262 6 .200(*) .883 6 .285 fruktosa 25 brix gelatin 2%

  .287 6 .133 .774 6 .034 fruktosa 25 brix gelatin 1%

  .213 6 .200(*) .924 6 .531 fruktosa 21 brix gelatin 3%

  .255 6 .200(*) .896 6 .350 fruktosa 21 brix gelatin 2%

  .168 6 .200(*) .969 6 .884 fruktosa 21 brix gelatin 1%

  .230 6 .200(*) .903 6 .392 sukrosa 25 brix gelatin 3%

  .173 6 .200(*) .961 6 .827 sukrosa 25 brix gelatin 2%

  .306 6 .083 .831 6 .109 sukrosa 25 brix gelatin 1%

  Perpustakaan Unika

  Perpustakaan Unika

  sukrosa 21 brix .250 6 .200(*) .810 6 .072 gelatin 2% sukrosa 21 brix

  .225 6 .200(*) .889 6 .315 gelatin 3% sukrosa 25 brix

  .223 6 .200(*) .938 6 .646 gelatin 1% sukrosa 25 brix

  .212 6 .200(*) .924 6 .534 gelatin 2% sukrosa 25 brix

  .164 6 .200(*) .939 6 .647 gelatin 3% fruktosa 21 brix

  .270 6 .197 .845 6 .144 gelatin 1% fruktosa 21 brix

  .192 6 .200(*) .927 6 .554 gelatin 2% fruktosa 21 brix

  .182 6 .200(*) .973 6 .914 gelatin 3% fruktosa 25 brix

  .262 6 .200(*) .890 6 .319 gelatin 1% fruktosa 25 brix

  .274 6 .178 .875 6 .247 gelatin 2% fruktosa 25 brix

  .192 6 .200(*) .962 6 .832 gelatin 3%

• This is a lower bound of the true significance. a Lilliefors Significance Correction

Lampiran 4. SPSS Uji Fisik Descriptive Statistics

  51 18.007788557

  18 fruktosa 25 brix Gelatin 1% 46.574607

  95 1.930643742

  6 Gelatin 2% 55.764556

  16 3.114011621

  6 Gelatin 3% 86.251388

  41 7.339582640

  6 Total 62.863517

  18 Total Gelatin 1% 44.425212

  6 Total 34.123796

  58 14.269037593

  24 Gelatin 2% 54.186347

  79 22.489380864

  24 Gelatin 3% 59.163329

  78 20.343881231

  24 Total 52.591630

  05 20.046732381

  72 Perpustakaan Unika

  79 3.860324540

  Dependent Variable: hardness Gula gelatin Mean Std. Deviation N sukrosa 21 brix Gelatin 1% 30.628596

  10 2.528987844

  6 Gelatin 2% 88.505764

  6 Gelatin 2% 41.941878

  25 1.811585756

  6 Gelatin 3% 45.176245

  25 4.065543349

  6 Total 39.248906

  53 6.992443332

  18 sukrosa 25 brix Gelatin 1% 65.539719

  87 6.462263252

  40 6.057948794

  6 Gelatin 3% 36.880271

  6 Gelatin 3% 68.345413

  87 3.646859860

  6 Total 74.130299

  38 11.738066757

  18 fruktosa 21 brix Gelatin 1% 34.957926

  40 2.863361898

  6 Gelatin 2% 30.533192

  38 3.036516221

  59 2.797185739

  hardness

  6 Total .02849939 .023045608

  Means for groups in homogeneous subsets are displayed.

  Based on Type III Sum of Squares The error term is Mean Square(Error) = 17.542. a Uses Harmonic Mean Sample Size = 24.000. b Alpha = .05.

   Descriptive Statistics

  Dependent Variable: cohesiveness gula gelatin Mean Std. Deviation N sukrosa 21 brix Gelatin 1%

  .00184005 .000144081

  6 Gelatin 2% .00228240 .001887882

  6 Gelatin 3% .00231577 .000142733

  6 Total .00224607 .001077119

  18 sukrosa 25 brix Gelatin 1% .00693776 .000542041

  6 Gelatin 2% .02900740 .005722630

  6 Gelatin 3% .00955302 .001371945

  18 fruktosa 21 brix Gelatin 1% .00186306 .000162832

  24 59.1633

  6 Gelatin 2% .00172060 .000140062

  6 Gelatin 3% .01986950 .001124762

  6 Total .00781772 .008791126

  18 fruktosa 25 brix Gelatin 1% .00375130 .000199873

  6 Gelatin 2% .00491276 .000450718

  6 Gelatin 3% .02411380 .002109117

  6 Total .01092595 .009679506

  18 Total Gelatin 1% .00359804 .002142457

  24 Gelatin 2% .01705579 .024930252

  24 Gelatin 3% .01646302 .008640320

  24 Total .01237228 .016312659

  2978 Sig. 1.000 1.000 1.000

  4779 Gelatin 3%

  Duncan gula N Subset

  62.86 351 sukrosa

  1

  2

  3

  4 fruktosa 21 brix

  18

  34.12 379 sukrosa

  21 brix

  18

  39.24 890 fruktosa

  25 brix

  18

  25 brix

  24 54.1863

  18

  74.13 029 Sig. 1.000 1.000 1.000 1.000

  Means for groups in homogeneous subsets are displayed.

  Based on Type III Sum of Squares The error term is Mean Square(Error) = 17.542. a Uses Harmonic Mean Sample Size = 18.000. b Alpha = .05.

   hardness

  Duncan gelatin N Subset

  1

  2

  3 Gelatin 1%

  24 44.4252

  1258 Gelatin 2%

  72 Perpustakaan Unika

  cohesiveness

  6 Gelatin 2% .20037966 .016592873

  6 Gelatin 2% .28284947 .024954141

  6 Gelatin 3% .36100826 .030858051

  6 Total .29153259 .059605249

  18 sukrosa 25 brix Gelatin 1% .38205524 .033376479

  6 Gelatin 2% .68918640 .026015624

  6 Gelatin 3% .38550921 .022948957

  6 Total .48391695 .151621506

  18 fruktosa 21 brix Gelatin 1% .23225562 .026596475

  6 Gelatin 3% .24118301 .023945958

  Dependent Variable: springiness gula gelatin Mean Std. Deviation N sukrosa 21 brix Gelatin 1%

  6 Total .23793943 .037079940

  18 fruktosa 25 brix Gelatin 1% .27141260 .025727232

  6 Gelatin 2% .36203776 .033639476

  6 Gelatin 3% .39247824 .037709724

  6 Total .34197620 .061199049

  18 Total Gelatin 1% .28911588 .062279107

  24 Gelatin 2% .38361332 .190986266

  24 Gelatin 3% .34379468 .067448074

  24 Total .33884129 .126759461

  .23074004 .013672752

  Descriptive Statistics

  Duncan gula N Subset

  18 .0109

  1

  2

  3

  4 sukrosa 21 brix

  18 .0022

  4607 fruktosa 21 brix

  18 .0078

  1772 fruktosa 25 brix

  2595 sukrosa 25 brix

  Based on Type III Sum of Squares The error term is Mean Square(Error) = 3.71E-006. a Uses Harmonic Mean Sample Size = 24.000. b Alpha = .05

  18 .0284

  9939 Sig. 1.000 1.000 1.000 1.000

  Means for groups in homogeneous subsets are displayed.

  Based on Type III Sum of Squares The error term is Mean Square(Error) = 3.71E-006. a Uses Harmonic Mean Sample Size = 18.000. b Alpha = .05.

   cohesiveness

  Duncan gelatin N Subset

  1

  2 Gelatin 1% 24 .00359804 Gelatin 3% 24 .01646302 Gelatin 2% 24 .01705579 Sig.

  1.000 .291 Means for groups in homogeneous subsets are displayed.

  72 Perpustakaan Unika

  springiness

  18 fruktosa 21 brix Gelatin 1% .00122976 .000159890

   Descriptive Statistics

  Dependent Variable: chewiness gula gelatin Mean Std. Deviation N sukrosa 21 brix Gelatin 1%

  .00157731 .000144337

  6 Gelatin 2% .00237625 .000235320

  6 Gelatin 3% .00521488 .000497341

  6 Total .00305615 .001635521

  18 sukrosa 25 brix Gelatin 1% .02275497 .002133577

  6 Gelatin 2% .03284343 .005247693

  6 Gelatin 3% .02364316 .002269843

  6 Total .03641385 .019516633

  6 Gelatin 2% .00139157 .000033822

  Means for groups in homogeneous subsets are displayed.

  6 Gelatin 3% .00230999 .000779142

  6 Total .00144377 .000924224

  18 fruktosa 25 brix Gelatin 1% .00409350 .000321500

  6 Gelatin 2% .02092338 .001757123

  6 Gelatin 3% .02916739 .002753333

  6 Total .01806142 .010883544

  18 Total Gelatin 1% .00751388 .009104806

  24 Gelatin 2% .02163366 .025773558

  24 Gelatin 3% .01508386 .011907239

  24 Total .01474380 .017936732

  Based on Type III Sum of Squares The error term is Mean Square(Error) = .001. a Uses Harmonic Mean Sample Size = 24.000. b Alpha = .05.

  1332 Sig. 1.000 1.000 1.000

  Duncan gula N Subset

  18 .4839

  1

  2

  3

  4 fruktosa 21 brix

  18 .2379

  3943 sukrosa 21 brix

  18 .2915

  3259 fruktosa 25 brix

  18 .3419

  7620 sukrosa 25 brix

  1695 Sig. 1.000 1.000 1.000 1.000

  24 .3836

  Means for groups in homogeneous subsets are displayed.

  Based on Type III Sum of Squares The error term is Mean Square(Error) = .001. a Uses Harmonic Mean Sample Size = 18.000. b Alpha = .05.

   springiness

  Duncan gelatin N Subset

  1

  2

  3 Gelatin 1%

  24 .2891

  1588 Gelatin 3%

  24 .3437

  9468 Gelatin 2%

  72 Perpustakaan Unika

  chewiness

  18 fruktosa 21 brix Gelatin 1% .00888570 .000671562

   Descriptive Statistics

  Dependent Variable: adhesiveness gula gelatin Mean Std. Deviation N sukrosa 21 brix Gelatin 1%

  .01273499 .001185439

  6 Gelatin 2% .00721136 .000474199

  6 Gelatin 3% .01303664 .001127525

  6 Total .01099433 .002906160

  18 sukrosa 25 brix Gelatin 1% .01707771 .001473463

  6 Gelatin 2% .02008444 .002001572

  6 Gelatin 3% .02764945 .002311795

  6 Total .02160387 .004932913

  6 Gelatin 2% .01607748 .001401965

  Means for groups in homogeneous subsets are displayed.

  6 Gelatin 3% .01821983 .001482823

  6 Total .01439434 .004269943

  18 fruktosa 25 brix Gelatin 1% .02250556 .002232770

  6 Gelatin 2% .02793135 .002235962

  6 Gelatin 3% .02479935 .002398942

  6 Total .02507875 .003140988

  18 Total Gelatin 1% .01530099 .005364458

  24 Gelatin 2% .01782616 .007784211

  24 Gelatin 3% .02092632 .006084492

  24 Total .01801782 .006805217

  Based on Type III Sum of Squares The error term is Mean Square(Error) = 4.08E-006. a Uses Harmonic Mean Sample Size = 24.000. b Alpha = .05.

  3366 Sig. 1.000 1.000 1.000

  Duncan gula N Subset

  18 .0364

  1

  2

  3

  4 fruktosa 21 brix

  18 .0014

  4377 sukrosa 21 brix

  18 .0030

  5615 fruktosa 25 brix

  18 .0180

  6142 sukrosa 25 brix

  1385 Sig. 1.000 1.000 1.000 1.000

  24 .0216

  Means for groups in homogeneous subsets are displayed.

  Based on Type III Sum of Squares The error term is Mean Square(Error) = 4.08E-006. a Uses Harmonic Mean Sample Size = 18.000. b Alpha = .05.

  chewiness

  Duncan gelatin N Subset

  1

  2

  3 Gelatin 1%

  24 .0075

  1388 Gelatin 3%

  24 .0150

  8386 Gelatin 2%

  72 Perpustakaan Unika

  Perpustakaan Unika

adhesiveness adhesiveness

  Duncan Duncan gula N Subset gelatin N Subset

  1

  2

  3

  4

  1

  2

  3 sukrosa .0109 Gelatin .0153

  18 24 21 brix 9433 1% 0099 fruktosa .0143 Gelatin .0178

  18 24 21 brix 9434 2% 2616 sukrosa .0216 Gelatin .0209

  18 24 25 brix 0387 3% 2632 fruktosa .0250 Sig.

  1.000 1.000 1.000

  18 25 brix 7875 Means for groups in homogeneous subsets are Sig. 1.000 1.000 1.000 1.000 displayed.

  Means for groups in homogeneous subsets are Based on Type III Sum of Squares displayed.

  The error term is Mean Square(Error) Based on Type III Sum of Squares = 2.90E-006. The error term is Mean Square(Error) a Uses Harmonic Mean Sample Size = 24.000. = 2.90E-006. b Alpha = .05. a Uses Harmonic Mean Sample Size = 18.000. b Alpha = .05. gula Kolmogorov-Smirnov(a) Shapiro-Wilk Statistic df Sig. Statistic df Sig. kadar_air sukrosa 21 brix gelatin 1%

  .205 6 .200(*) .885 6 .292 sukrosa 21 brix gelatin 2% .279 6 .158 .812 6 .075 sukrosa 21 brix gelatin 3% .255 6 .200(*) .849 6 .155 sukrosa 25 brix gelatin 1% .180 6 .200(*) .960 6 .816 sukrosa 25 brix gelatin 2% .271 6 .192 .871 6 .229 sukrosa 25 brix gelatin 3% .284 6 .142 .817 6 .083 fruktosa 21 brix gelatin 1% .175 6 .200(*) .967 6 .869 fruktosa 21 brix gelatin 2% .140 6 .200(*) .969 6 .882 fruktosa 21 brix gelatin 3% .175 6 .200(*) .948 6 .727 fruktosa 25 brix gelatin 1% .280 6 .154 .841 6 .132 fruktosa 25 brix gelatin 2% .252 6 .200(*) .819 6 .086 fruktosa 25 brix gelatin 3& .261 6 .200(*) .874 6 .243 vitamin_C sukrosa 21 brix gelatin 1% .254 6 .200(*) .866 6 .212 sukrosa 21 brix gelatin 2% .213 6 .200(*) .953 6 .765 sukrosa 21 brix gelatin 3% .238 6 .200(*) .928 6 .566 sukrosa 25 brix gelatin 1% .317 6 .061 .763 6 .027 sukrosa 25 brix gelatin 2% .213 6 .200(*) .911 6 .445 sukrosa 25 brix gelatin 3% .204 6 .200(*) .902 6 .389 fruktosa 21 brix gelatin 1% .209 6 .200(*) .907 6 .415 fruktosa 21 brix gelatin 2% .180 6 .200(*) .920 6 .505 fruktosa 21 brix gelatin 3% .283 6 .145 .834 6 .115 fruktosa 25 brix gelatin 1% .202 6 .200(*) .853 6 .167 fruktosa 25 brix gelatin 2% .223 6 .200(*) .908 6 .421 fruktosa 25 brix gelatin 3&

  Perpustakaan Unika

Lampiran 5. Uji Normalitas pada Uji Kimia Tests of Normality

  serat sukrosa 21 brix gelatin 1% .164 6 .200(*) .978 6 .943 sukrosa 21 brix gelatin 2% .319 6 .056 .757 6 .023 sukrosa 21 brix gelatin 3% .198 6 .200(*) .892 6 .327 sukrosa 25 brix gelatin 1% .228 6 .200(*) .921 6 .510 sukrosa 25 brix gelatin 2% .299 6 .100 .776 6 .035 sukrosa 25 brix gelatin 3% .192 6 .200(*) .888 6 .307 fruktosa 21 brix gelatin 1% .256 6 .200(*) .899 6 .366 fruktosa 21 brix gelatin 2% .288 6 .130 .890 6 .318 fruktosa 21 brix gelatin 3% .290 6 .125 .857 6 .178 fruktosa 25 brix gelatin 1% .213 6 .200(*) .898 6 .362 fruktosa 25 brix gelatin 2% .202 6 .200(*) .976 6 .930 fruktosa 25 brix gelatin 3& .241 6 .200(*) .961 6 .828 sukrosa sukrosa 21 brix gelatin 1% .221 6 .200(*) .928 6 .565 sukrosa 21 brix gelatin 2% .191 6 .200(*) .930 6 .580 sukrosa 21 brix gelatin 3% .240 6 .200(*) .908 6 .422 sukrosa 25 brix gelatin 1% .299 6 .102 .851 6 .161 sukrosa 25 brix gelatin 2% .247 6 .200(*) .900 6 .376 sukrosa 25 brix gelatin 3% .178 6 .200(*) .947 6 .717 fruktosa 21 brix gelatin 1% .241 6 .200(*) .903 6 .391 fruktosa 21 brix gelatin 2% .182 6 .200(*) .928 6 .561 fruktosa 21 brix gelatin 3% .299 6 .099 .794 6 .052 fruktosa 25 brix gelatin 1% .155 6 .200(*) .984 6 .969 fruktosa 25 brix gelatin 2% .290 6 .124 .854 6 .169 fruktosa 25 brix gelatin 3& .169 6 .200(*) .962 6 .833 * This is a lower bound of the true significance. a Lilliefors Significance Correction

  Perpustakaan Unika

Lampiran 6. SPSS Uji Kimia Descriptive Statistics

  .305 .245 Means for groups in homogeneous subsets are displayed.

  24 Total 19.4058 1.50684

  72

  kadar_air

  Duncan gula N Subset

  1

  2 sukrosa 21 brix 18 18.3983 fruktosa 21 brix 18 18.8467 sukrosa 25 brix 18 19.9350 fruktosa 25 brix 18 20.4433 Sig.

  Based on Type III Sum of Squares The error term is Mean Square(Error) = 1.688. a Uses Harmonic Mean Sample Size = 18.000. b Alpha = .05.

  24 Gelatin 2% 19.3950 1.79555

  kadar_air

  Duncan gelatin N Subset

  1 Gelatin 1% 24 19.1313 Gelatin 2% 24 19.3950 Gelatin 3% 24 19.6913 Sig.

  .164 Means for groups in homogeneous subsets are displayed.

  Based on Type III Sum of Squares The error term is Mean Square(Error) = 1.688. a Uses Harmonic Mean Sample Size = 24.000. b Alpha = .05.

  Perpustakaan Unika

  24 Gelatin 3% 19.6913 1.30154

  Dependent Variable: kadar_air gula gelatin Mean Std. Deviation N sukrosa 21 brix Gelatin 1%

  18.6333 1.76304

  6 Total 19.9350 1.04149

  6 Gelatin 2% 17.7433 1.71069

  6 Gelatin 3% 18.8183 .30656

  6 Total 18.3983 1.42680

  18 sukrosa 25 brix Gelatin 1% 19.3917 .33199

  6 Gelatin 2% 19.8983 1.23420

  6 Gelatin 3% 20.5150 1.13798

  18 fruktosa 21 brix Gelatin 1% 18.5533 .45058

  6 Total 20.4433 1.64638

  6 Gelatin 2% 18.9800 .97170

  6 Gelatin 3% 19.0067 1.20465

  6 Total 18.8467 .89995

  18 fruktosa 25 brix Gelatin 1% 19.9467 1.96640

  6 Gelatin 2% 20.9583 1.64907

  6 Gelatin 3% 20.4250 1.41955

  18 Total Gelatin 1% 19.1313 1.38829

   Descriptive Statistics

  .255 .063 Means for groups in homogeneous subsets are displayed.

  24 Total 328.5882 33.30741

  72

  vitamin_C

  Duncan gula N Subset

  1

  2 sukrosa 21 brix 18 314.4808 fruktosa 21 brix 18 324.1413 324.1413 sukrosa 25 brix 18 334.8542 fruktosa 25 brix 18 340.8764 Sig.

  Based on Type III Sum of Squares The error term is Mean Square(Error) = 634.709. a Uses Harmonic Mean Sample Size = 18.000. b Alpha = .05.

  24 Gelatin 2% 336.9113 40.42673

  vitamin_C

  Duncan gelatin N Subset

  1

  2 Gelatin 3% 24 320.4595 Gelatin 1% 24 328.3937 328.3937 Gelatin 2% 24 336.9113 Sig.

  .280 .246 Means for groups in homogeneous subsets are displayed.

  Based on Type III Sum of Squares The error term is Mean Square(Error) = 634.709. a Uses Harmonic Mean Sample Size = 24.000. b Alpha = .05.

  24 Gelatin 3% 320.4595 31.91756

  18 Total Gelatin 1% 328.3937 25.10565

  Dependent Variable: vitamin_C gula gelatin Mean Std. Deviation N sukrosa 21 brix Gelatin 1%

  6 Gelatin 3% 343.6203 38.13776

  328.0682 14.72561

  6 Gelatin 2% 326.9387 15.99319

  6 Gelatin 3% 328.4357 32.58350

  6 Total 314.4808 29.20424

  18 sukrosa 25 brix Gelatin 1% 317.5623 27.17247

  6 Gelatin 2% 353.3798 28.88732

  6 Total 334.8542 36.07662

  6 Total 340.8764 37.22994

  18 fruktosa 21 brix Gelatin 1% 308.6233 27.31378

  6 Gelatin 2% 329.5213 18.54363

  6 Gelatin 3% 334.2793 19.83199

  6 Total 324.1413 25.68487

  18 fruktosa 25 brix Gelatin 1% 319.3208 20.20898

  6 Gelatin 2% 377.8055 26.25336

  6 Gelatin 3% 355.5028 21.77221

  Perpustakaan Unika

  Descriptive Statistics

  18 Total Gelatin 1% 9.2302 .84342

  Based on Type III Sum of Squares The error term is Mean Square(Error) = .243. a Uses Harmonic Mean Sample Size = 24.000. b Alpha = .05.

  .217 Means for groups in homogeneous subsets are displayed.

  1 Gelatin 3% 24 9.0414 Gelatin 2% 24 9.0769 Gelatin 1% 24 9.2302 Sig.

  Duncan gelatin N Subset

  serat

  Based on Type III Sum of Squares The error term is Mean Square(Error) = .243. a Uses Harmonic Mean Sample Size = 18.000. b Alpha = .05.

  .126 Means for groups in homogeneous subsets are displayed.

  1 fruktosa 25 brix 18 8.9436 sukrosa 21 brix 18 9.0926 sukrosa 25 brix 18 9.2052 fruktosa 21 brix 18 9.2232 Sig.

  Duncan gula N Subset

  serat

  72

  24 Total 9.1162 .60629

  24 Gelatin 3% 9.0414 .40667

  24 Gelatin 2% 9.0769 .48680

  6 Total 8.9436 .56287

  Dependent Variable: serat gula gelatin Mean Std. Deviation N sukrosa 21 brix Gelatin 1%

  6 Gelatin 3% 9.3072 .20118

  9.6687 .22229

  6 Gelatin 2% 8.6035 .21826

  6 Gelatin 3% 9.0057 .23833

  6 Total 9.0926 .49947

  18 sukrosa 25 brix Gelatin 1% 8.9565 .46197

  6 Gelatin 2% 9.3520 .22721

  6 Total 9.2052 .32996

  6 Gelatin 3% 8.5423 .39289

  18 fruktosa 21 brix Gelatin 1% 9.6242 .38998

  6 Gelatin 2% 8.7350 .31001

  6 Gelatin 3% 9.3105 .19243

  6 Total 9.2232 .47691

  18 fruktosa 25 brix Gelatin 1% 8.6715 .22801

  6 Gelatin 2% 9.6170 .21126

  Perpustakaan Unika

  Descriptive Statistics

  1.000 .296 1.000 Means for groups in homogeneous subsets are displayed.

  sukrosa

  Duncan gula N Subset

  1

  2

  3 sukrosa 21 brix 18 16.7044 fruktosa 21 brix

  18 22.0483 sukrosa 25 brix 18 22.7072 fruktosa 25 brix

  18 28.7239 Sig.

  Based on Type III Sum of Squares The error term is Mean Square(Error) = 3.511. a Uses Harmonic Mean Sample Size = 18.000. b Alpha = .05.

  24 Total 22.5460 5.02584

  sukrosa

  Duncan gelatin N Subset

  1

  2

  3 Gelatin 1% 24 20.4908 Gelatin 2% 24 22.7292 Gelatin 3% 24 24.4179 Sig.

  1.000 1.000 1.000 Means for groups in homogeneous subsets are displayed.

  Based on Type III Sum of Squares The error term is Mean Square(Error) = 3.511. a Uses Harmonic Mean Sample Size = 24.000. b Alpha = .05.

  72

  24 Gelatin 3% 24.4179 4.75262

  Dependent Variable: sukrosa gula gelatin Mean Std. Deviation N sukrosa 21 brix Gelatin 1%

  6 Total 22.7072 1.97278

  13.8633 1.03980

  6 Gelatin 2% 16.1700 .49808

  6 Gelatin 3% 20.0800 2.00263

  6 Total 16.7044 2.92263

  18 sukrosa 25 brix Gelatin 1% 21.9667 1.94380

  6 Gelatin 2% 23.6667 2.13794

  6 Gelatin 3% 22.4883 1.75012

  18 fruktosa 21 brix Gelatin 1% 20.9667 2.10370

  24 Gelatin 2% 22.7292 5.16233

  6 Gelatin 2% 21.4733 1.23275

  6 Gelatin 3% 23.7050 1.94285

  6 Total 22.0483 2.08736

  18 fruktosa 25 brix Gelatin 1% 25.1667 1.95428

  6 Gelatin 2% 29.6067 2.21709

  6 Gelatin 3% 31.3983 2.63123

  6 Total 28.7239 3.44542

  18 Total Gelatin 1% 20.4908 4.54289

  Perpustakaan Unika

Lampiran 7. SPSS Uji Sensoris Sukrosa Test Statistics(a,b)

Sukrosa 21 brix gelatin 1% dan Sukrosa 21 brix gelatin 2% Test Statistics(a)

• .837 -1.591 -.236 -.593 Asymp. Sig. (2-tailed)

Sukrosa 21 brix gelatin 1% dan Sukrosa 21 brix gelatin 3% Test Statistics(a)

  537.500 682.500 680.500 751.000 Wilcoxon W

  Sukrosa 21 brix gelatin 1% dan Sukrosa 25 brix gelatin 2% Test Statistics(a) Perpustakaan Unika

  .109 .098 .215 .014 a Grouping Variable: perlakuan

  1462.000 1453.000 1495.000 1372.500 Z

  642.000 633.000 675.000 552.500 Wilcoxon W

  warna tekstur rasa overall Mann-Whitney U

  .014 .324 .309 .766 a Grouping Variable: perlakuan

  1317.500 1502.500 1460.500 1571.000 Z

  warna tekstur rasa overall Mann-Whitney U

  .403 .112 .814 .553 a Grouping Variable: perlakuan

  1596.500 1476.000 1657.000 1580.000 Z

  735.500 656.000 796.000 760.000 Wilcoxon W

  warna tekstur rasa overall Mann-Whitney U

  5 Asymp. Sig. .000 .201 .003 .001 a Kruskal Wallis Test b Grouping Variable: perlakuan

  5

  5

  5

  34.218 7.268 17.778 21.366 df

  warna tekstur rasa overall Chi-Square

• 2.470 -.986 -1.016 -.298 Asymp. Sig. (2-tailed)

Sukrosa 21 brix gelatin 1% dan Sukrosa 25 brix gelatin 1% Test Statistics(a)

• 1.601 -1.652 -1.239 -2.470 Asymp. Sig. (2-tailed)

  Perpustakaan Unika

  warna tekstur rasa overall Mann-Whitney U

  515.500 539.500 677.000 478.000 Wilcoxon W

  1335.500 1359.500 1497.000 1298.000 Z

• 2.925 -2.579 -1.216 -3.189 Asymp. Sig. (2-tailed)

  .003 .010 .224 .001 a Grouping Variable: perlakuan

Sukrosa 21 brix gelatin 1% dan Sukrosa 25 brix gelatin 3% Test Statistics(a)

  warna tekstur rasa overall Mann-Whitney U

  620.000 641.000 512.500 565.500 Wilcoxon W

  1440.000 1461.000 1332.500 1385.500 Z

• 1.840 -1.570 -2.876 -2.327 Asymp. Sig. (2-tailed)

  .066 .116 .004 .020 a Grouping Variable: perlakuan

Sukrosa 21 brix gelatin 2% dan Sukrosa 21 brix gelatin 3% Test Statistics(a)

  warna tekstur rasa overall Mann-Whitney U

  618.000 731.500 718.500 767.500 Wilcoxon W

  1398.000 1511.500 1498.500 1547.500 Z

• 1.821 -.677 -.814 -.325 Asymp. Sig. (2-tailed)

  .069 .498 .416 .745 a Grouping Variable: perlakuan

Sukrosa 21 brix gelatin 2% dan Sukrosa 25 brix gelatin 1% Test Statistics(a)

  warna tekstur rasa overall Mann-Whitney U

  597.500 811.500 669.000 601.500 Wilcoxon W

  1458.500 1631.500 1530.000 1462.500 Z

• 2.197 -.083 -1.472 -2.156 Asymp. Sig. (2-tailed)

  .028 .934 .141 .031 a Grouping Variable: perlakuan

Sukrosa 21 brix gelatin 2% dan Sukrosa 25 brix gelatin 2% Test Statistics(a)

  warna tekstur rasa overall Mann-Whitney U

  455.000 724.500 673.500 518.000 Wilcoxon W

  1316.000 1585.500 1534.500 1379.000 Z

• 3.632 -.934 -1.425 -2.950

Sukrosa 21 brix gelatin 2% dan Sukrosa 25 brix gelatin 3% Test Statistics(a)

• 2.516 -.209 -3.150 -2.101 Asymp. Sig. (2-tailed)

Sukrosa 21 brix gelatin 3% dan Sukrosa 25 brix gelatin 1% Test Statistics(a)

• 3.565 -.626 -2.097 -2.440 Asymp. Sig. (2-tailed)

Sukrosa 21 brix gelatin 3% dan Sukrosa 25 brix gelatin 2% Test Statistics(a)

  Sukrosa 25 brix gelatin 1% dan Sukrosa 25 brix gelatin 2% Perpustakaan Unika

  .000 .454 .000 .019 a Grouping Variable: perlakuan

  1181.500 1485.500 1189.500 1328.500 Z

  401.500 705.500 409.500 548.500 Wilcoxon W

  warna tekstur rasa overall Mann-Whitney U

  .000 .107 .040 .001 a Grouping Variable: perlakuan

  1084.000 1401.000 1356.000 1247.000 Z

  304.000 621.000 576.000 467.000 Wilcoxon W

  warna tekstur rasa overall Mann-Whitney U

  .000 .531 .036 .015 a Grouping Variable: perlakuan

  1208.000 1498.500 1352.000 1321.500 Z

  428.000 718.500 572.000 541.500 Wilcoxon W

  warna tekstur rasa overall Mann-Whitney U

  .012 .834 .002 .036 a Grouping Variable: perlakuan

  1427.500 1659.500 1361.000 1466.500 Z

  566.500 798.500 500.000 605.500 Wilcoxon W

  warna tekstur rasa overall Mann-Whitney U

  a Grouping Variable: perlakuan

• 4.850 -1.611 -2.057 -3.175 Asymp. Sig. (2-tailed)

Sukrosa 21 brix gelatin 3% dan Sukrosa 25 brix gelatin 3% Test Statistics(a)

• 3.848 -.749 -3.760 -2.352 Asymp. Sig. (2-tailed)

  Perpustakaan Unika

  warna tekstur rasa overall Mann-Whitney U

  788.000 776.000 660.000 779.500 Wilcoxon W

  1608.000 1596.000 1480.000 1599.500 Z

• .123 -.238 -1.430 -.210 Asymp. Sig. (2-tailed)

  .902 .812 .153 .834 a Grouping Variable: perlakuan

Sukrosa 25 brix gelatin 1% dan Sukrosa 25 brix gelatin 3% Test Statistics(a)

  warna tekstur rasa overall Mann-Whitney U

  788.000 776.000 660.000 779.500 Wilcoxon W

  1608.000 1596.000 1480.000 1599.500 Z

• .123 -.238 -1.430 -.210 Asymp. Sig. (2-tailed)

  .902 .812 .153 .834 a Grouping Variable: perlakuan

Sukrosa 25 brix gelatin 2% dan Sukrosa 25 brix gelatin 3% Test Statistics(a)

  warna tekstur rasa overall Mann-Whitney U

  704.500 732.000 666.500 704.500 Wilcoxon W

  1524.500 1552.000 1486.500 1524.500 Z

• .995 -.678 -1.345 -.956 Asymp. Sig. (2-tailed)

  .320 .498 .179 .339 a Grouping Variable: perlakuan

Fruktosa Test Statistics(a,b)

  warna tekstur rasa overall Chi-Square

  22.937 15.851 25.638 33.119 df

  5

  5

  5

  5 Asymp. Sig. .000 .007 .000 .000 a Kruskal Wallis Test b Grouping Variable: perlakuan

Fruktosa 21 brix gelatin 1% dan Fruktosa 21 brix gelatin 2% Test Statistics(a)

  warna tekstur rasa overall Mann-Whitney U

  792.000 759.000 661.500 698.000 Wilcoxon W

  1612.000 1579.000 1481.500 1518.000

  Perpustakaan Unika

Fruktosa 21 brix gelatin 1% dan Fruktosa 21 brix gelatin 3% Test Statistics(a)

• 1.630 -.074 -.420 -.119 Asymp. Sig. (2-tailed)

Fruktosa 21 brix gelatin 1% dan Fruktosa 25 brix gelatin 1% Test Statistics(a)

• 1.122 -1.748 -2.396 -2.569 Asymp. Sig. (2-tailed)

Fruktosa 21 brix gelatin 1% dan Fruktosa 25 brix gelatin 2% Test Statistics(a)

  .114 .289 .001 .006 a Grouping Variable: perlakuan

  1465.000 1512.500 1294.000 1345.000 Z

  645.000 692.500 474.000 525.000 Wilcoxon W

  warna tekstur rasa overall Mann-Whitney U

  .004 .002 .002 .000 a Grouping Variable: perlakuan

  1341.000 1309.500 1313.500 1189.000 Z

  521.000 489.500 493.500 369.000 Wilcoxon W

  warna tekstur rasa overall Mann-Whitney U

  .262 .081 .017 .010 a Grouping Variable: perlakuan

  1509.000 1443.500 1377.000 1361.000 Z

  689.000 623.500 557.000 541.000 Wilcoxon W

  warna tekstur rasa overall Mann-Whitney U

  .103 .941 .675 .906 a Grouping Variable: perlakuan

  1457.000 1612.500 1577.500 1608.000 Z

  637.000 792.500 757.500 788.000 Wilcoxon W

  warna tekstur rasa overall Mann-Whitney U

  Asymp. Sig. (2-tailed) .935 .687 .168 .311 a Grouping Variable: perlakuan

• 2.888 -3.078 -3.060 -4.291 Asymp. Sig. (2-tailed)

Fruktosa 21 brix gelatin 1% dan Fruktosa 25 brix gelatin 3% Test Statistics(a)

• 1.581 -1.059 -3.226 -2.723 Asymp. Sig. (2-tailed)

  Perpustakaan Unika Test Statistics(a)

  warna tekstur rasa overall Mann-Whitney U

  620.500 744.500 617.500 694.500 Wilcoxon W

  1440.500 1564.500 1437.500 1514.500 Z

• 1.801 -.550 -1.813 -1.049 Asymp. Sig. (2-tailed)

  .072 .583 .070 .294 a Grouping Variable: perlakuan

Fruktosa 21 brix gelatin 2% dan Fruktosa 25 brix gelatin 1% Test Statistics(a)

  warna tekstur rasa overall Mann-Whitney U

  692.500 656.500 660.500 614.500 Wilcoxon W

  1512.500 1476.500 1480.500 1434.500 Z

• 1.090 -1.423 -1.387 -1.853 Asymp. Sig. (2-tailed)

  .276 .155 .165 .064 a Grouping Variable: perlakuan

Fruktosa 21 brix gelatin 2% dan Fruktosa 25 brix gelatin 2% Test Statistics(a)

  warna tekstur rasa overall Mann-Whitney U

  522.000 523.500 611.500 415.500 Wilcoxon W

  1342.000 1343.500 1431.500 1235.500 Z

• 2.906 -2.738 -1.905 -3.861 Asymp. Sig. (2-tailed)

  .004 .006 .057 .000 a Grouping Variable: perlakuan

Fruktosa 21 brix gelatin 2% dan Fruktosa 25 brix gelatin 3% Test Statistics(a)

  warna tekstur rasa overall Mann-Whitney U

  648.500 722.500 557.500 601.000 Wilcoxon W

  1468.500 1542.500 1377.500 1421.000 Z

• 1.553 -.765 -2.423 -1.994 Asymp. Sig. (2-tailed)

  .120 .444 .015 .046 a Grouping Variable: perlakuan

Fruktosa 21 brix gelatin 3% dan Fruktosa 25 brix gelatin 1% Test Statistics(a)

  warna tekstur rasa overall Mann-Whitney U

  538.000 599.500 515.000 528.000

  Perpustakaan Unika

  Z

• 2.620 -1.989 -2.807 -2.695 Asymp. Sig. (2-tailed)

  .009 .047 .005 .007 a Grouping Variable: perlakuan

Fruktosa 21 brix gelatin 3% dan Fruktosa 25 brix gelatin 2% Test Statistics(a)

  warna tekstur rasa overall Mann-Whitney U

  384.000 471.000 450.500 354.500 Wilcoxon W

  1204.000 1291.000 1270.500 1174.500 Z

• 4.227 -3.259 -3.481 -4.415 Asymp. Sig. (2-tailed)

  .000 .001 .000 .000 a Grouping Variable: perlakuan

Fruktosa 21 brix gelatin 3% dan Fruktosa 25 brix gelatin 3% Test Statistics(a)

  warna tekstur rasa overall Mann-Whitney U

  499.000 664.000 434.000 513.500 Wilcoxon W

  1319.000 1484.000 1254.000 1333.500 Z

• 3.027 -1.344 -3.622 -2.858 Asymp. Sig. (2-tailed)

  .002 .179 .000 .004 a Grouping Variable: perlakuan

Fruktosa 25 brix gelatin 1% dan Fruktosa 25 brix gelatin 2% Test Statistics(a)

  warna tekstur rasa overall Mann-Whitney U

  635.000 657.500 777.500 603.000 Wilcoxon W

  1455.000 1477.500 1597.500 1423.000 Z

• 1.710 -1.435 -.225 -1.988 Asymp. Sig. (2-tailed)

  .087 .151 .822 .047 a Grouping Variable: perlakuan

Fruktosa 25 brix gelatin 1% dan Fruktosa 25 brix gelatin 3% Test Statistics(a)

  warna tekstur rasa overall Mann-Whitney U

  757.000 730.000 719.500 792.000 Wilcoxon W

  1577.000 1550.000 1539.500 1612.000 Z

• .439 -.699 -.801 -.080 Asymp. Sig. (2-tailed)

  .661 .484 .423 .936 a Grouping Variable: perlakuan

  Perpustakaan Unika

Fruktosa 25 brix gelatin 2% dan Fruktosa 25 brix gelatin 3%

  

Test Statistics(a)

  warna tekstur rasa overall Mann-Whitney U

  674.500 588.000 715.000 609.500 Wilcoxon W

  1494.500 1408.000 1535.000 1429.500 Z

• 1.327 -2.109 -.857 -1.929 Asymp. Sig. (2-tailed)

  .184 .035 .392 .054 a Grouping Variable: perlakuan