Pemanfaatan Tepung Ampas Kelapa Difermentasi Aspergillus niger dan Ragi Tape Terhadap Kualitas Daging Kelinci Rex Jantan Lepas Sapih

LAMPIRAN

Lampiran 1. Data hasil pengukuran uji fisik daging kelinci rex jantan
lepas sapih
Parameter
Perlakuan

pH

Susut masak
(%)

Tekstur masak
(g/mm)

P0AU1
P0AU2
P0AU3
Total
P0BU1
P0BU2

P0BU3
Total
P1U1
P1U2
P1U3
Total
P2U1
P2U2
P2U3
Total
P3U1
P3U2
P3U3
Total
P4U1
P4U2
P4U3
Total

5,923

6,218
6,148
18,289
6,430
6,063
6,294
18,787
6,259
6,338
6,193
18,79
6,264
6,363
5,927
18,554
6,033
6,136
6,311
18,480
5,966

6,193
6,093
18,252

39,0002
38,4957
38,9391
116,435
35,4399
36,4866
37,1034
109,030
36,5523
35,7186
34,7820
107,053
32,6970
33,5942
34,2913
100,582

36,9926
38,2562
37,5367
112,786
40,6130
37,7029
38,0382
116,354

0,7225
0,6831
0,6192
2,0248
0,8531
0,9843
1,0023
2,8397
0,7443
0,7062
0,6973

2,1478
0,8389
0,9246
1,1032
2,8667
0,6127
0,7681
0,8198
2,2006
0,6868
0,5556
0,5108
1,7532

Universitas Sumatera Utara

Lampiran 2. Data hasil uji kimia daging kelinci rex jantan lepas sapih
Parameter
Perlakuan

Kadar lemak (%)

Kadar protein
(%)

Kadar air (%)

P0AU1
P0AU2
P0AU3
Total
P0BU1
P0BU2
P0BU3
Total
P1U1
P1U2
P1U3
Total
P2U1

P2U2
P2U3
Total
P3U1
P3U2
P3U3
Total
P4U1
P4U2
P4U3
Total

19,4748
18,0486
19,1937
56,3961
19,9072
17,4937
18,0381
55,4390

17,3652
18,8652
18,2193
54,4497
15,2200
16,8921
15,9923
48,1044
17,2470
19,4883
19,1935
55,9288
17,8183
16,8102
17,7892
52,4177

12,8694
13,9730
14,0028

40,8452
11,9318
10,4892
11,5002
33,9212
15,4167
13,8204
14,5392
43,7763
17,6326
16,8956
17,2019
51,7301
13,6656
14,0872
14,1720
41,9248
14,0872
15,9709
15,5208

45,5789

69,4699
71,9448
70,7382
212,1529
78,0443
73,9067
75,2941
227,2451
80,1209
79,0207
80,0213
239,1629
79,4227
81,1900
80,7821
241,3948
77,6041
75,9944

76,5612
230,1597
78,2480
77,2100
77,9189
233,3769

Universitas Sumatera Utara

Lampiran 3. Analisis data SAS pH daging kelinci rex jantan lepas sapih
1

23:38 Thursday, November 10, 2016 2
The ANOVA Procedure
Dependent Variable: PH PH
Sum of
Source
DF
Squares Mean Square F Value Pr > F
Model
5 0.09065311
0.01813062
0.73 0.6125
Error
12
0.29678667
0.02473222
Corrected Total
17
0.38743978
R-Square
0.233980
Source
PERLAKUAN

Coeff Var
Root MSE
PH Mean
2.546753
0.157265
6.175111
DF
Anova SS Mean Square F Value
5
0.09065311
0.01813062
0.73

Pr > F
0.6125

1
23:38 Thursday, November 10, 2016 3
The ANOVA Procedure
Duncan's Multiple Range Test for PH
NOTE: This test controls the Type I comparisonwise error rate, not the
experimentwise error rate.
Alpha
0.05
Error Degrees of Freedom
12
Error Mean Square
0.024732
Number of Means
2
Critical Range
.2798

3
.2928

4
.3008

5
.3060

6
.3096

Means with the same letter are not significantly different.
Duncan Grouping
Mean
N
PERLAKUAN
A
6.2633
3
P1
A
A
6.2623
3
P0B
A
A
6.1847
3
P2
A
A
6.1600
3
P3
A
A
6.0963
3
P0A
A
A
6.0840
3
P4

Universitas Sumatera Utara

Lampiran 4. Analisis data SAS susut masak daging kelinci rex jantan lepas sapih
1

23:22 Thursday, November 10, 2016 2

The ANOVA Procedure
Dependent Variable: susut_masak susut masak

Source
Model
Error
Corrected Total

R-Square
0.858369

Source
perlakuan

Sum of
DF
Squares Mean Square F Value Pr > F
5 62.34130681 12.46826136
14.55 F
62.34130681 12.46826136
14.55 F
57.22718804 11.44543761
24.68 F
57.22718804 11.44543761
24.68 F
5 16.24340293
3.24868059
3.75 0.0281
12 10.38806774
0.86567231
17 26.63147066

Coeff Var
5.189220

DF
5

Root MSE
0.930415

kadar_lemak____ Mean
17.92977

Anova SS Mean Square F Value Pr > F
16.24340293
3.24868059
3.75 0.0281

1

23:38 Thursday, November 10, 2016 3
The ANOVA Procedure
Duncan's Multiple Range Test for kadar_lemak____

NOTE: This test controls the Type I comparisonwise error rate, not the
experimentwise error rate.

Alpha
0.05
Error Degrees of Freedom
12
Error Mean Square
0.865672

Number of Means
2
Critical Range
1.655

3
1.733

4
1.779

5
1.810

6
1.832

Means with the same letter are not significantly different.

Duncan Grouping
A
A

Mean

N

perlakuan

18.7988

3

P0A

Universitas Sumatera Utara