Deskriptif Statistik Kadar Air Manisan Kering Mangga Suhu 40• C, 50• C, 60• C, dan 70• C
Lampiran 1. Deskriptif Statistik Kadar Air Mangga Segar Descriptive Statistics
19.07 6 18.6217 .39620 .16175 18.2059 19.0375
19.10 6 18.4967 .14882 .06075 18.3405 18.6528
18.27
18.73 6 18.4033 .22133 .09036 18.1711 18.6356
18.02
18.66 6 18.6733 .28619 .11684 18.3730 18.9737
18.37
19.14 6 18.3850 .15241 .06222 18.2251 18.5449
18.08
18.49 6 18.4850 .36969 .15092 18.0970 18.8730
18.04
18.13
18.86 6 18.5383 .28470 .11623 18.2396 18.8371
19.15 6 18.4550 .21116 .08621 18.2334 18.6766
18.14
18.70 6 18.4567 .10501 .04287 18.3465 18.5669
18.27
18.57 6 18.4983 .18476 .07543 18.3044 18.6922
18.32
18.85 6 18.4017 .19549 .07981 18.1965 18.6068
18.02
18.53 6 18.6350 .26486 .10813 18.3570 18.9130
18.37
19.11 P5.I.1.a P5.I.2.a P5.I.3.a P5.II.1.a P5.II.2.a P5.II.3.a P5.I.1.b P5.I.2.b P5.I.3.b P5.II.1.b P5.II.2.b P5.II.3.b P5.I.1.c P5.I.2.c P5.I.3.c P5.II.1.c P5.II.2.c P5.II.3.c P5.I.1.d P5.I.2.d P5.I.3.d P5.II.1.d P5.II.2.d N Mean Std. Deviation Std. Error Lower Bound Upper Bound
18.33
18.01
6
18.30
80.73 82.09 81.5867 .49399
6 Kadar Air Mangga Segar Valid N (listwise) N Minimum Maximum Mean Std. Deviation
Lampiran 2. Deskriptif Statistik Kadar Air Manisan Kering Mangga Suhu 40•C, 50•C, 60•C, dan 70•C Descriptives
Kadar Air Manisan Kering Mangga 6 18.8417 .43111 .17600 18.3892 19.2941
18.41
19.61 6 18.8750 .51987 .21224 18.3294 19.4206
18.42
19.75 6 18.6800 .51319 .20951 18.1414 19.2186
17.99
19.41 6 18.8417 .32591 .13305 18.4996 19.1837
19.20 6 18.4100 .34147 .13940 18.0517 18.7683
18.75 6 18.4233 .27016 .11029 18.1398 18.7068
18.01
18.85 6 18.5100 .19586 .07996 18.3045 18.7155
18.27
18.75 6 18.4850 .10986 .04485 18.3697 18.6003
18.37
18.68 6 18.5250 .20579 .08401 18.3090 18.7410
18.28
18.82 6 18.6083 .29728 .12136 18.2964 18.9203
18.41
19.20 6 18.4883 .18777 .07666 18.2913 18.6854
18.24
95% Confidence Interval for Mean Minimum Maximum Lampiran 3. Deskriptif Statistik Kadar Vitamin C Mangga Segar dan Mangga Setelah Mengalami Berbagai Perlakuan Descriptives
Kadar Vitamin C 6 77.6633 6.24572 2.54980 71.1089 84.2178
95% Confidence Interval for Mean Minimum Maximum
12.08 6 23.5833 2.82656 1.15394 20.6170 26.5496
19.91
26.30 6 19.9117 3.15706 1.28886 16.5985 23.2248
16.97
22.85 6 16.1733 4.41393 1.80198 11.5412 20.8055
11.25
23.15 96 41.4909 21.08806 2.15229 37.2181 45.7638
10.76
85.99 P0 P1 P2.I P2.II P3.I.1 P3.I.2 P3.I.3 P3.II.1 P3.II.2 P3.II.3 P4.I.1 P4.I.2 P4.I.3 P4.II.1 P4.II.2 P4.II.3 Total N Mean Std. Deviation Std. Error Lower Bound Upper Bound
Lampiran 4. Deskriptif Statistik Kadar Vitamin C Manisan Kering Mangga Tanpa Perendaman Asam Sitrat Pada Suhu Pengeringan 40•C, 50•C, 60•C, dan 70•C
71.01
Descriptive Statistics Dependent Variable: Kadar Vitamin C 15.6233 .18096
6 13.0900 .01095 6 10.7700 .03286 6 9.2650 .03834 6 12.1871 2.46008
24 13.4217 .45648 6 12.5250 .13693 6 9.3750 .02739 6 suhu
40
50
60
40
50
60 blanching
11.10
21.87 6 11.3900 .41439 .16917 10.9551 11.8249
10.76
22.58 6 15.4350 4.16844 1.70176 11.0605 19.8095
85.99 6 52.5400 5.28032 2.15568 46.9986 58.0814
47.83
62.86 6 46.2050 6.41364 2.61836 39.4743 52.9357
40.05
53.17 6 63.6750 7.67384 3.13283 55.6218 71.7282
52.10
69.58 6 46.2050 6.41364 2.61836 39.4743 52.9357
40.05
53.17 6 52.5433 10.58461 4.32115 41.4355 63.6512
38.04
70.49 6 45.2750 7.53246 3.07511 37.3702 53.1798
36.57
52.85 6 63.6750 7.67384 3.13283 55.6218 71.7282
52.10
69.58 6 58.2683 2.45073 1.00051 55.6964 60.8402
54.69
60.29 6 53.4017 5.56722 2.27281 47.5592 59.2441
42.39
57.33 6 17.9100 4.10060 1.67406 13.6067 22.2133
11.73
70 Total
2.5 Mean Std. Deviation N
Lampiran 5. Deskriptif Statistik Kadar Vitamin C Manisan Kering Mangga Dengan Perendaman Asam Sitrat Pada Suhu Pengeringan 40•C, 50•C, 60•C, dan 70•C
40
50 blanching
40
70 Total
60
50
40
24 4.9983 4.63516 6 4.5200 3.48738 6 suhu
Dependent Variable: Kadar Sukrosa Manisan Kering Mangga 5.9367 .70099 6 3.1667 2.54296 6 5.2350 2.12055 6 2.0317 .48684 6 4.0925 2.25853
70•C Descriptive Statistics
5 Total Mean Std. Deviation N Lampiran 6. Deskriptif Statistik Kadar Sukrosa Manisan Kering Mangga Tanpa Perendaman Asam Sitrat Pada Suhu Pengeringan 40•C, 50•C, 60•C, dan
2.5
70 Total blanching
60
50
70 Total
Descriptive Statistics Dependent Variable: Kadar Vitamin C 20.3717 .31562
60
6 15.8850 .07120 6 13.4400 .06573 6 11.3000 .02191 6 15.2492 3.44918
24 17.7017 .16893 6 14.1050 .01643 6 12.2050 .10407 6 10.6650 .01643 6 13.6692 2.68586
24 14.4367 .38114 6 12.2500 .16432 6 10.1700 .02191 6 8.1200 .03286 6 11.2442 2.40992
24 17.5033 2.51342 18 14.0800 1.53022 18 11.9383 1.38897 18 10.0283 1.41410 18 13.3875 3.28989 72 suhu
40
50
70 Total
60
40
50
60
70 Total
40
50
2.5 Mean Std. Deviation N
Lampiran 7. Deskriptif Statistik Kadar Sukrosa Manisan Kering Mangga Dengan Perendaman Asam Sitrat Pada Suhu Pengeringan 40•C, 50•C, 60•C, dan 70•C
24 101.9245 1.99475 6 151.1549 .74407
70 Total blanching
2.5
5 Total Mean Std. Deviation N Lampiran 8. Deskriptif Statistik Tingkat Kekerasan (Hardness) Manisan Kering Mangga Tanpa Perendaman Asam Sitrat Pada Suhu Pengeringan 40•C,
50•C, 60•C, dan 70•C Descriptive Statistics
Dependent Variable: Tingkat Kekerasan Manisan Kering Mangga 110.7245 1.11765
6 164.0374 1.70371 6 165.3043 .77270 6 200.4446 .34654 6 160.1277 32.75308
6 Suhu
50
40
50
60
70 Total
40
50 Blanching
60
40
Descriptive Statistics Dependent Variable: Kadar Sukrosa Manisan Kering Mangga 6.1167 .30975
60
6 5.2233 .85052 6 2.2483 .57220 6 2.1450 .55756 6 3.9333 1.88931
24 7.9200 .57376 6 7.4483 .50630 6 6.0217 .81175 6 2.2233 1.36784 6 5.9033 2.42845
24 9.1350 1.01461 6 8.6917 4.55797 6 6.1417 .44853 6 2.8650 .32204 6 6.7083 3.36242
24 7.7239 1.43384 18 7.1211 2.92882 18 4.8039 1.95175 18 2.4111 .88452 18 5.5150 2.84731 72 suhu
40
50
70 Total
70 Total
40
50
60
70 Total
40
50
60
2.5 Mean Std. Deviation N
Lampiran 9. Deskriptif Statistik Tingkat Kekerasan (Hardness) Manisan Kering Mangga Dengan Perendaman Asam Sitrat Pada Suhu Pengeringan 40•C, 50•C, 60•C, dan 70•C
6 .0015 .00100 6 .0001 .00006 6 .0023 .00133 6 .0012 .00129
60
70 Total Blanching
2.5
5 Total Mean Std. Deviation N Lampiran 10. Deskriptif Statistik Tingkat Kekenyalan (Chewiness) Manisan Kering Mangga Tanpa Perendaman Asam Sitrat Pada Suhu Pengeringan 40•C,
50•C, 60•C, dan 70•C Descriptive Statistics
Dependent Variable: Tingkat Kekenyalan Manisan Kering Mangga .0011 .00135
24 .0012 .00135 6 .0022 .00139
40
6 Suhu
40
50
60
70 Total
40
50 Blanching
50
70 Total
Descriptive Statistics Dependent Variable: Tingkat Kekerasan Manisan Kering Mangga
50
110.7038 .70487
6 163.8109 1.37422 6 165.2670 .41330 6 200.0723 .23008 6 159.9635 32.62568
24 102.3658 1.72444 6 151.1938 1.37483 6 149.7774 .45630 6 180.3336 .61072 6 145.9177 28.56799
24 96.5744 1.01780 6 135.1369 .66645 6 135.1401 .34344 6 165.1820 .46791 6 133.0084 24.88145
24 103.2147 6.07762 18 150.0472 12.12565 18 150.0615 12.66330 18 181.8627 14.70546 18 146.2965 30.53885
72 Suhu
40
60
60
70 Total
40
50
60
70 Total
40
50
2.5 Mean Std. Deviation N
Lampiran 11. Deskriptif Statistik Tingkat Kekenyalan (Chewiness) Manisan Kering Mangga Tanpa Perendaman Asam Sitrat Pada Suhu Pengeringan 40•C, 50•C, 60•C, dan 70•C
6 15.4350 15.4350 6 16.1733 16.1733 6 17.9100 17.9100 17.9100 6 19.9117 19.9117 6 23.5833 6 45.2750 6 46.2050 46.2050 perlakuan
50
60
70 Total Blanching
2.5
5 Total Mean Std. Deviation N Lampiran 12. Tabel Post Hoc Kadar Vitamin C Mangga Segar dan Mangga Setelah Mengalami Berbagai Perlakuan
Kadar Vitamin C Duncan a 6 11.3900
P4.I.3 P4.I.2 P4.II.3 P4.I.1 P4.II.2 P4.II.1 P3.I.3 P2.I N
70 Total
1
2
3
4
5
6
7
40
60
Descriptive Statistics Dependent Variable: Tingkat Kekenyalan Manisan Kering Mangga
40
.0011 .00169
6 .0006 .00057 6 .0019 .00167 6 .0006 .00075 6 .0010 .00132
24 .0026 .00049 6 .0019 .00281 6 .0009 .00090 6 .0015 .00124 6 .0017 .00163
24 .0008 .00082 6 .0009 .00070 6 .0011 .00081 6 .0011 .00110 6 .0010 .00082
24 .0015 .00132 18 .0011 .00170 18 .0013 .00121 18 .0011 .00107 18 .0013 .00133
72 Suhu
50
50
60
70 Total
40
50
60
70 Total
40
8 Subset for alpha = .05 Lampiran 13. Tabel Post Hoc Kadar Vitamin C Manisan Kering Mangga Tanpa Perendaman Asam Sitrat Dipengaruhi oleh Berbagai Perlakuan Blanching
Kadar Vitamin C a,b
Duncan Subset blanching N
1
2
3
5 24 8.4346 2.5 24 10.8729 24 12.1871 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) = .403.
a.
Uses Harmonic Mean Sample Size = 24.000.
b.
Alpha = .05.
Lampiran 14. Tabel Post Hoc Kadar Vitamin C Manisan Kering Mangga Tanpa Perendaman Asam Sitrat Dipengaruhi oleh Berbagai Perlakuan Suhu Pengeringan
Kadar Vitamin C a,b
Duncan Subset suhu N
1
2
3
4
70 18 8.1100 60 18 9.1533 50 18 11.3467 40 18 13.3828 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) = .403.
a.
Uses Harmonic Mean Sample Size = 18.000.
b. Lampiran 15. Tabel Post Hoc Kadar Vitamin C Manisan Kering Mangga Dengan Perendaman Asam Sitrat Dipengaruhi oleh Berbagai Perlakuan Blanching
Kadar Vitamin C a,b
Duncan Subset blanching N
1
2
3
5 24 11.2442 2.5 24 13.6692 24 15.2492 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) = .027.
a.
Uses Harmonic Mean Sample Size = 24.000.
b.
Alpha = .05.
Lampiran 16. Tabel Post Hoc Kadar Vitamin C Manisan Kering Mangga Dengan Perendaman Asam Sitrat Dipengaruhi oleh Berbagai Perlakuan Suhu Pengeringan
Kadar Vitamin C a,b
Duncan Subset suhu N
1
2
3
4
70 18 10.0283 60 18 11.9383 50 18 14.0800 40 18 17.5033 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) = .027.
a.
Uses Harmonic Mean Sample Size = 18.000.
b. Lampiran 17. Tabel Post Hoc Kadar Sukrosa Manisan Kering Mangga Tanpa Perendaman Asam Sitrat Dipengaruhi oleh Berbagai Perlakuan Blanching
Kadar Sukrosa Manisan Kering Mangga a,b
Duncan Subset blanching N
1
2 24 4.0925 2.5 24 4.1700
5 24 6.0758 Sig.
.916 1.000 Means for groups in homogeneous subsets are displayed. Based on Type III Sum of Squares The error term is Mean Square(Error) = 6.402.
a.
Uses Harmonic Mean Sample Size = 24.000.
b.
Alpha = .05.
Lampiran 18. Tabel Post Hoc Kadar Sukrosa Manisan Kering Mangga Tanpa Perendaman Asam Sitrat Dipengaruhi oleh Berbagai Perlakuan Suhu Pengeringan
Kadar Sukrosa Manisan Kering Mangga a,b
Duncan Subset suhu N
1
2
3
70 18 1.6472 50 18 4.5150 60 18 6.4561
40 18 6.4994 Sig.
1.000 1.000 .959 Means for groups in homogeneous subsets are displayed. Based on Type III Sum of Squares The error term is Mean Square(Error) = 6.402. Lampiran 19. Tabel Post Hoc Kadar Sukrosa Manisan Kering Mangga Dengan Perendaman Asam Sitrat Dipengaruhi oleh Berbagai Perlakuan Blanching
Kadar Sukrosa Manisan Kering Mangga a,b
Duncan Subset blanching N
1
2 24 3.9333 2.5 24 5.9033
5 24 6.7083 Sig.
1.000 .066 Means for groups in homogeneous subsets are displayed. Based on Type III Sum of Squares The error term is Mean Square(Error) = 2.224.
a.
Uses Harmonic Mean Sample Size = 24.000.
b.
Alpha = .05.
Lampiran 20. Tabel Post Hoc Kadar Sukrosa Manisan Kering Mangga Dengan Perendaman Asam Sitrat Dipengaruhi oleh Berbagai Perlakuan Suhu Pengeringan
Kadar Sukrosa Manisan Kering Mangga a,b
Duncan Subset suhu N
1
2
3
70 18 2.4111 60 18 4.8039 50 18 7.1211
40 18 7.7239 Sig.
1.000 1.000 .230 Means for groups in homogeneous subsets are displayed. Based on Type III Sum of Squares The error term is Mean Square(Error) = 2.224.
a.
Uses Harmonic Mean Sample Size = 18.000.
b.
Alpha = .05. Lampiran 21. Tabel Post Hoc Tingkat Kekerasan (Hardness) Manisan Kering Mangga Tanpa Perendaman Asam Sitrat Dipengaruhi oleh Berbagai Perlakuan Blanching
Tingkat Kekerasan Manisan Kering Mangga a,b
Duncan Subset Blanching N
1
2
3
5 24 133.0318 2.5 24 145.9314 24 160.1277 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) = 1.077.
a.
Uses Harmonic Mean Sample Size = 24.000.
b.
Alpha = .05.
Lampiran 22. Tabel Post Hoc Tingkat Kekerasan (Hardness) Manisan Kering Mangga Tanpa Perendaman Asam Sitrat Dipengaruhi oleh Berbagai Perlakuan Suhu Pengeringan
Tingkat Kekerasan Manisan Kering Mangga a,b
Duncan Subset Suhu N
1
2
3
40 18 103.0084 60 18 150.1421 50 18 150.1479 70 18 182.1562 Sig.
1.000 .987 1.000 Means for groups in homogeneous subsets are displayed. Based on Type III Sum of Squares The error term is Mean Square(Error) = 1.077.
a.
Uses Harmonic Mean Sample Size = 18.000.
b. Lampiran 23. Tabel Post Hoc Tingkat Kekerasan (Hardness) Manisan Kering Mangga Dengan Perendaman Asam Sitrat Dipengaruhi oleh Berbagai Perlakuan Blanching
Tingkat Kekerasan Manisan Kering Mangga a,b
Duncan Subset Blanching N
1
2
3
5 24 133.0084 2.5 24 145.9177 24 159.9635 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) = .823.
a.
Uses Harmonic Mean Sample Size = 24.000.
b.
Alpha = .05.
Lampiran 24. Tabel Post Hoc Tingkat Kekerasan (Hardness) Manisan Kering Mangga Dengan Perendaman Asam Sitrat Dipengaruhi oleh Berbagai Perlakuan Suhu Pengeringan
Tingkat Kekerasan Manisan Kering Mangga a,b
Duncan Subset Suhu N
1
2
3
40 18 103.2147 50 18 150.0472 60 18 150.0615 70 18 181.8627 Sig.
1.000 .962 1.000 Means for groups in homogeneous subsets are displayed. Based on Type III Sum of Squares The error term is Mean Square(Error) = .823.
a.
Uses Harmonic Mean Sample Size = 18.000.
b. Lampiran 25. Tabel Post Hoc Tingkat Kekenyalan (Chewiness) Manisan Kering Mangga Tanpa Perendaman Asam Sitrat Dipengaruhi oleh Berbagai Perlakuan Blanching
Tingkat Kekenyalan Manisan Kering Mangga a,b
Duncan Subset Blanching N
1
2
5 24 .0010 24 .0012
2.5 24 .0020 Sig.
.589 1.000 Means for groups in homogeneous subsets are displayed. Based on Type III Sum of Squares The error term is Mean Square(Error) = 1.58E-006.
a.
Uses Harmonic Mean Sample Size = 24.000.
b.
Alpha = .05.
Lampiran 26. Tabel Post Hoc Tingkat Kekenyalan (Chewiness) Manisan Kering Mangga Tanpa Perendaman Asam Sitrat Dipengaruhi oleh Berbagai Perlakuan Suhu Pengeringan
Tingkat Kekenyalan Manisan Kering Mangga a,b
Duncan Subset Suhu N
1
2
60 18 .0007 40 18 .0015 .0015 50 18 .0015 .0015
70 18 .0020 Sig.
.081 .241 Means for groups in homogeneous subsets are displayed. Based on Type III Sum of Squares The error term is Mean Square(Error) = 1.58E-006.
a.
Uses Harmonic Mean Sample Size = 18.000.
b. Lampiran 27. Tabel Post Hoc Tingkat Kekenyalan (Chewiness) Manisan Kering Mangga Dengan Perendaman Asam Sitrat Dipengaruhi oleh Berbagai Perlakuan Blanching
Tingkat Kekenyalan Manisan Kering Mangga a,b
Duncan Subset Blanching N
1
5 24 .0010 24 .0010
2.5 24 .0017 Sig.
.061 Means for groups in homogeneous subsets are displayed. Based on Type III Sum of Squares The error term is Mean Square(Error) = 1.67E-006.
a.
Uses Harmonic Mean Sample Size = 24.000.
b.
Alpha = .05.
Lampiran 28. Tabel Post Hoc Tingkat Kekenyalan (Chewiness) Manisan Kering Mangga Dengan Perendaman Asam Sitrat Dipengaruhi oleh Berbagai Perlakuan Suhu Pengeringan
Tingkat Kekenyalan Manisan Kering Mangga a,b
Duncan Subset Suhu N
1
70 18 .0011 50 18 .0011 60 18 .0013
40 18 .0015 Sig.
.379 Means for groups in homogeneous subsets are displayed. Based on Type III Sum of Squares The error term is Mean Square(Error) = 1.67E-006.
a.
Uses Harmonic Mean Sample Size = 18.000.
b. Lampiran 29. Data Perhitungan Analisa Sensoris
Parameter
erlakuan Ranking
Tekstur Warna Aroma Rasa Overall Score Frekuensi Score Frekuensi Score Frekuensi Score Frekuensi Score Frekuensi
1
4
4
1
1
2
8
16
2
4
14
28
10
20
11
22
3
8
24
9
27
3
9
2
6
4
12
4
8
32
11
44
3
12
8
32
9
36 Kontrol – nonblanching-40•C
5
1
5
3
15
1
5
5
25 Total Total Total Total Total
77
90
58
83
71 Rata-rata
3.08 Rata-rata
3.6 Rata-rata
2.32 Rata-rata
3.32 Rata-rata
2.84
1
12
12
1
1
2
2
2
2
4
8
16
3
6
3
17
51
6
18
2
6
16
48
13
39 Kontrol-blanching2.5menit-40•C
4
6
24
16
64
1
4
6
24
6
24
5
3
15
2
10
2
10
1
5 Total Total Total Total Total
79
97
48
83
76 Rata-rata
3.16 Rata-rata
3.88 Rata-rata
1.92 Rata-rata
3.32 Rata-rata
3.04
1
7
7
12
12
1
1
2
6
12
3
6
10
20
3
6
3
7
21
12
36
3
9
9
27
15
45 Kontrol-blanching5menit-40•C
4
8
32
13
52
6
24
5
5
25
2
10
3
15 Total
65 Total
84 Total
41 Total
94 Total
76 Rata-rata
2.6 Rata-rata
3.36 Rata-rata
1.64 Rata-rata
3.76 Rata-rata
3.04
1
6
6
1
1
2
5
10
1
2
12
24
3
6
2
4
3
10
30
11
33
6
18
11
33
14
42 Sitrat – nonblanching-40•C
4
4
16
7
28
1
4
8
32
8
32
5
6
30
6
30
2
10
1
5 Total
86 Total
93 Total
52 Total
82 Total
83 Rata-rata
3.44 Rata-rata
3.72 Rata-rata
2.08 Rata-rata
3.28 Rata-rata
3.32 Parameter Tekstur
Warna Aroma Rasa
1
5
20
7
28
5
1
5
7
35
3
15
5 Total
11
73 Total
96 Total
40 Total
74 Total
69 Kontrol-nonblanching-50•C
Rata-rata
2.92 Rata-rata
3.84 Rata-rata
1.6 Rata-rata
2.96 Rata-rata
2.76
44
20
1
11
2
2
2
5
10
4
8
9
18
8
16
22
5
3
12
36
3
9
3
9
7
21
4
12
4
1
1
2
15
4
12
48
6
24
5
4
20
5
25
3
1
36
5 Total
91 Total
92 Total
48 Total
91 Total
78 Kontrol-blanching2.5menit-50•C
Rata-rata
3.64 Rata-rata
3.68 Rata-rata
1.92 Rata-rata
3.64 Rata-rata
1
9
10
10
10
2
3
6
2
4
8
16
2
4
5
3
52
4
12
9
27
6
18
8
24
13
39
4
13
2
13
Overall Perlakuan
3
14
56
6
24
11
44
6
24
5
4
20
15
48
1
5 Total
84 Total
83 Total
42 Total
89 Total
81 Sitrat-blanching2.5menit-40•C
Rata-rata
3.36 Rata-rata
3.32 Rata-rata
1.68 Rata-rata
4
16
3.24
11
Ranking Score Frekuensi Score Frekuensi Score Frekuensi Score Frekuensi Score Frekuensi
1
1
1
11
11
2
3
6
3
6
22
24
3
6
2
4
3
7
21
11
33
3
9
8
3.56 Rata-rata
1
13
35 Total
16
12
48
7
28
5
20
5
2
10
7
65 Total 100 Total
4
38 Total
77 Total
73 Sitrat-blanching5menit-40•C
Rata-rata
2.6 Rata-rata
4 Rata-rata
1.52 Rata-rata
3.08 Rata-rata
2.92
1
2
2
4
42
6
18
6
14
14
1
1
2
6
12
1
2
9
5
14
10
5
10
3
7
21
5
15
2
6
13
39
3.12 Parameter Tekstur
Warna Aroma Rasa Overall
2
39
4
7
28
7
28
13
52
7
28
5
10
27
4
20
2
10
1
5 Total
81 Total
89 Total
42 Total
91 Total
76 Sitrat-blanching2.5menit-50•C
13
9
3.24 Rata-rata
10
3.64 Rata-rata
1.88 Rata-rata
2.88 Rata-rata
2.92
1
12
12
4
4
2
5
1
12
2
9
18
1
2
3
11
33
13
39
4
Rata-rata
3.56 Rata-rata
Rata-rata
10
36
15
60
12
48
5
20
5
4
20
2
2
4
10 Total
87 Total
92 Total
36 Total
89 Total
74 Sitrat –blanching5menit-50•C
Rata-rata
3.48 Rata-rata
3.68 Rata-rata
1.44 Rata-rata
3.56 Rata-rata
9
51
1.68 Rata-rata
4
3.64 Rata-rata
3.04
1
16
16
3
3
2
5
10
2
7
17
14
2
4
3
7
21
6
18
2
6
9
27
3.6 Rata-rata
73 Sitrat-nonblanching-50•C
Perlakuan
20
4
11
44
5
20
5
20
8
32
5
4
1
8
5
4
20
1
5 Total
93 Total
81 Total
46 Total
83 Total
74 Kontrol –blanching5menit-50•C
Rata-rata
24
33
3.24 Rata-rata
11
Ranking Score Frekuensi Score Frekuensi Score Frekuensi Score Frekuensi Score Frekuensi
1
9
9
3
3
2
1
2
1
2
22
11
5
10
5
10
3
9
27
18
54
5
15
3.72 Rata-rata
1.84 Rata-rata
72 Total
12
39
4
9
36
6
24
3
12
4
16
3
5
33
4
20
7
35
2
10
2
10 Total
90 Total
91 Total
47 Total
13
11
3.32 Rata-rata
4
2.96
1
10
10
3
3
2
2
2
2
4
8
3
11
22
5
10
5
10
3
10
30
8
24
1
2.96 Parameter
Perlakuan Ranking
Tekstur Warna Aroma Rasa Overall Score Frekuensi Score Frekuensi Score Frekuensi Score Frekuensi Score Frekuensi
1
4
4
6
6
1
1
2
1
2
2
4
9
18
4
8
3
6
3
12
36
5
15
5
15
10
30
18
54
4
8
32
13
52
5
20
9
36
4
16 Kontrol – nonblanching-60•C
5
5
25
1
5 Total Total Total Total Total
74
96
59
80
76 Rata-rata
2.96 Rata-rata
3.84 Rata-rata
2.36 Rata-rata
3.2 Rata-rata
3.04
1
2
2
9
9
2
2
4
6
12
13
26
5
10
3
7
21
11
33
2
6
13
39
10
30 Kontrol-blanching2.5menit-60•C
4
10
40
5
20
15
60
9
36
5
4
20
3
15
1
5
2
10
1
5 Total
87 Total
80 Total
46 Total 109 Total
81 Rata-rata
3.48 Rata-rata
3.2 Rata-rata
1.84 Rata-rata
4.36 Rata-rata
3.24
1
7
7
13
13
2
2
2
9
18
1
2
6
12
1
2
6
12
3
6
18
5
15
6
18
15
45
9
27 Kontrol-blanching5menit-60•C
4
3
12
9
36
7
28
8
32
5
10
50
2
10 Total
55 Total 103 Total
43 Total
85 Total
73 Rata-rata
2.2 Rata-rata
4.12 Rata-rata
1.72 Rata-rata
3.4 Rata-rata
2.92
1
2
2
5
5
3
3
5
5
2
3
6
13
26
8
16
6
12
3
8
24
7
21
5
15
9
27
10
30 Sitrat – nonblanching-60•C
4
10
40
13
52
2
8
4
16
3
12
5
2
10
5
25
1
5
1
5 Total
82 Total
98 Total
54 Total
67 Total
64 Rata-rata
3.28 Rata-rata
3.92 Rata-rata
2.16 Rata-rata
2.68 Rata-rata
2.56 Parameter Tekstur
Warna Aroma Rasa
5
4
7
28
9
36
1
4
7
28
9
36
3
13
15
4
20 Total
84 Total
86 Total
54 Total
70 Total
81 Kontrol-nonblanching-70•C
Rata-rata
3.36 Rata-rata
3.44 Rata-rata
39
27
2.8 Rata-rata
12
3.12 Rata-rata
3.08
1
6
6
3
3
2
4
8
6
10
9
20
6
12
3
6
3
11
33
6
18
8
24
2.16 Rata-rata
3.24
3.12 Rata-rata
2
30
4
7
28
7
28
9
36
5
20
5
10
27
3
15 Total
68 Total
76 Total
46 Total
85 Total
67 Kontrol-blanching2.5menit-70•C
Rata-rata
2.72 Rata-rata
3.04 Rata-rata
1.84 Rata-rata
3.4 Rata-rata
10
9
1
10
5
5
10
10
1
1
3
3
2
4
8
20
18
9
18
3
6
7
14
3
9
27
6
18
6
1.48 Rata-rata
2.8 Rata-rata
Overall Perlakuan
20
27
11
33
4
3
12
8
32
11
44
5
5
12
2
10
2
10
1
5 Total
53 Total
83 Total
42 Total
86 Total
71 Sitrat-blanching2.5menit-60•C
9
4
2.12 Rata-rata
9
Ranking Score Frekuensi Score Frekuensi Score Frekuensi Score Frekuensi Score Frekuensi
1
8
8
12
12
1
1
3
3
2
18
33
4
8
9
18
2
4