Tepung Ubi Jalar Kuning
7. LAMPIRAN
a,b
18 1649,5936 455,79780
72 BLANCHIN blanching 80 blancing 65 blanching 50 kontrol Total blanching 80 blancing 65 blanching 50 kontrol Total blanching 80 blancing 65 blanching 50 kontrol Total blanching 80 blancing 65 blanching 50 kontrol Total
PKRNGAN STD SD DH Total
Mean Std. Deviation N
Lampiran 2. Tabel Post Hoc Kandungan Vitamin A terhadap Perbedaan Pengeringan
Tepung Ubi Jalar Kuning KART_1Tukey HSD
24 1257,9279 24 1586,3108 24 2104,5421
18 1582,0739 317,51241
1,000 1,000 1,000 PKRNGAN SD DH STD Sig.
N
1
2
3 Subset Means for groups in homogeneous subsets are displayed.
Perpustakaan Unika
18 1340,8850 277,84633
Lampiran 1. Deskriptif Statistik Kandungan Vitamin A Tepung Ubi Jalar Kuning Descriptive Statistics
Dependent Variable: KART_1 2665,7167 159,76816
6 1257,5383 157,81482
6 2205,6183 204,48342
6 1905,8900 202,28310
6 1640,9433 88,60440
6 2104,5421 420,02387
24 1465,0950 130,98632
6 1267,4783 205,55695
6 1041,6000 147,16187
24 1965,5422 541,04860
6 1257,9279 215,55893
24 1765,8150 126,14181
6 1656,5233 18,43632
6 1582,7933 157,24888
6 1340,1117 132,05794
6 1586,3108 195,46583
18 1709,8733 426,19873
Lampiran 3. Tabel Post Hoc Kandungan Vitamin A terhadap Perbedaan Perlakuan
Blanching yang Digunakan pada Tepung Ubi Jalar Kuning6 ,8477 ,02078
6 ,8170 ,00598
6 ,8110 ,00566
6 ,8070 ,01232
18 ,8234 ,00590
6 ,8708 ,00449
6 ,8488 ,00788
18 ,8907 ,01620
6 ,7608 ,00971
6 ,9696 ,00526
6 ,9638 ,02783
6 ,9413 ,04097
18 PKRNGAN std sd dh Total std sd dh Total std sd dh Total std sd dh Total
BLANCH blanching 80 blanching 65 blanching 50 kontrol
Mean Std. Deviation N
18 ,7929 ,00847
6 ,7635 ,00566
KART_1
2
Tukey HSD
a,b
18 1340,8850 18 1582,0739 18 1709,8733 18 1965,5422
1,000 ,069 1,000 BLANCHIN kontrol blanching 50 blancing 65 blanching 80 Sig.
N
1
3 Subset Means for groups in homogeneous subsets are displayed.
6 ,7673 ,00807
Based on Type III Sum of Squares The error term is Mean Square(Error) = 23374,992.
Uses Harmonic Mean Sample Size = 18,000.
a.
Alpha = ,05.
b.
Lampiran 4. Deskriptif Statistik Kandungan Sianida Tepung Ubi Jalar Kuning
Descriptive StatisticsDependent Variable: CN2 ,7516 ,00798
Perpustakaan Unika
Perpustakaan Unika
Lampiran 5. Tabel Post Hoc Kandungan Sianida terhadap Perbedaan Pengeringan
Tepung Ubi Jalar KuningCN2 a,b
Tukey HSD Subset
PKRNGAN N
1
2
3 std 24 ,8147 dh 24 ,8468 sd 24 ,8562 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) = ,000.
a.
Uses Harmonic Mean Sample Size = 24,000.
b.
Alpha = ,05.
Lampiran 6 . Tabel Post Hoc Kandungan Sianida terhadap Perbedaan Perlakuan Blanching
Tepung Ubi Jalar KuningCN2 a,b
Tukey HSD Subset
BLANCH N
1
2
3
4 blanching 80 18 ,7608 blanching 65 18 ,8070 blanching 50 18 ,8477 kontrol 18 ,9413 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) = ,000.
a.
Uses Harmonic Mean Sample Size = 18,000.
b.
Alpha = ,05.
Perpustakaan Unika
Lampiran 7. Deskriptif Statistik Kandungan Vitamin A Tiwul Instan Kering Ubi Jalar
KuningDescriptive Statistics
Dependent Variable: CROTEN2 PEKRNGAN PRLKAN Mean Std. Deviation N sd kontrol
66,7550 27,09474
6 blanching 50 78,9583 28,26526
6 blanching 65 175,6783 53,44411 6 blanching 80
199,5300 37,18729
6 Total 130,2304 69,16159
24 dh kontrol 87,1450 16,03058 6 blanching 50
97,3650 24,87152
6 blanching 65 221,0833 54,61859
6 blanching 80 302,5583 90,91286
6 Total 177,0379 104,95607
24 std kontrol 111,7833 15,35760 6 blanching 50 151,7533 39,00218 6 blanching 65
276,8600 38,17090
6 blanching 80 580,3150 115,07902
6 Total 280,1779 196,92676
24 Total kontrol 88,5611 26,82789
18 blanching 50 109,3589 43,30837 18 blanching 65
224,5406 62,92066
18 blanching 80 360,8011 184,70609
18 Total 195,8154 147,17180
72 Lampiran 8. Tabel Post Hoc Kandungan Vitamin A terhadap Perbedaan Pengeringan
Tiwul Instan Kering Ubi Jalar Kuning CROTEN2 a,b
Tukey HSD Subset
PEKRNGAN N
1
2
3 sd 24 130,2304 dh 24 177,0379 std 24 280,1779
Sig. 1,000 1,000 1,000 Means for groups in homogeneous subsets are displayed. Based on Type III Sum of Squares
Lampiran 9. Tabel Post Hoc Kandungan Vitamin A terhadap Perbedaan Perlakuan
Blanching Tiwul Instan Kering Ubi Jalar Kuning6 ,7791 ,00471
24 ,7427 ,00672
6 ,7842 ,00498
6 ,8290 ,00375
6 ,9113 ,00439
6 ,8168 ,06404
24 ,7396 ,00472
6 ,8106 ,00656
6 ,8455 ,01350
6 ,9064 ,02319
6 ,8089 ,06406
24 ,7373 ,00809
18 ,7758 ,01027
18 BLANCH blanching 80 blanching 65 blanching 50 kontrol Total blanching 80 blanching 65 blanching 50 kontrol Total blanching 80 blanching 65 blanching 50 kontrol Total blanching 80 blanching 65
PKRNGAN std sd dh Total
Mean Std. Deviation N
6 ,7822 ,04394
6 ,7895 ,00491
CROTEN2
3 Subset Means for groups in homogeneous subsets are displayed.
Tukey HSD
a,b
18 88,5611 18 109,3589 18 224,5406 18 360,8011
,650 1,000 1,000 PRLKAN kontrol blanching 50 blanching 65 blanching 80 Sig.
N
1
2
Based on Type III Sum of Squares The error term is Mean Square(Error) = 2862,779.
6 ,7641 ,00706
Uses Harmonic Mean Sample Size = 18,000.
a.
Alpha = ,05.
b.
Lampiran 10. Deskriptif Statistik Kandungan Sianida Tiwul Instan Kering Ubi Jalar Kuning
Descriptive Statistics
Dependent Variable: CN1 ,7296 ,00665
Perpustakaan Unika
Perpustakaan Unika
Lampiran 11. Tabel Post Hoc Kandungan Sianida terhadap Perbedaan Pengeringan
Tiwul Instan Kering Ubi Jalar KuningCN1 a,b
Tukey HSD Subset
PKRNGAN N
1
2
3 std 24 ,7822 dh 24 ,8089 sd 24 ,8168 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) = 8,575E-05.
a.
Uses Harmonic Mean Sample Size = 24,000.
b.
Alpha = ,05.
Lampiran 12. Tabel Post Hoc Kandungan Sianida terhadap Perbedaan Perlakuan
Blanching Tiwul Instan Kering Ubi Jalar KuningCN1 a,b
Tukey HSD Subset
BLANCH N
1
2
3
4 blanching 80 18 ,7373 blanching 65 18 ,7758 blanching 50 18 ,8097 kontrol 18 ,8877 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) = 8,575E-05.
a.
Uses Harmonic Mean Sample Size = 18,000.
b.
Alpha = ,05.
Lampiran 13. Deskriptif Statistik Cemaran Kapang Tiwul Instan Kering Ubi Jalar
Kuning Descriptive Statistics18 3,3901 ,20964
3 Subset
2
1
PKRNGAN DH STD SD N
24 3,0005 24 3,2747 24 3,4192
a,b
Duncan
Lampiran 14. Tabel Post Hoc Cemaran Kapang terhadap Perbedaan Pengeringan Tiwul
Instan Kering Ubi Jalar Kuning MIKROMean Std. Deviation N
PKRNGAN SD STD DH Total
72 PRLKAN Kontrol blanching 50 blanching 65 blanching 80 Total Kontrol blanching 50 blanching 65 blanching 80 Total Kontrol blanching 50 blanching 65 blanching 80 Total Kontrol blanching 50 blanching 65 blanching 80 Total
18 3,2315 ,43341
18 2,7611 ,37772
18 3,1727 ,25809
24 3,6020 ,34841
Dependent Variable: MIKRO 3,7350 ,43122
6 3,0005 ,49509
6 2,3304 ,20351
6 3,0000 ,34205
6 3,2633 ,07633
24 3,4083 ,37669
6 3,2747 ,34972
6 2,8712 ,27156
6 3,2048 ,18612
6 3,3604 ,22212
24 3,6626 ,11934
6 3,4192 ,34359
6 3,0818 ,09651
6 3,3133 ,11860
6 3,5467 ,21097
Perpustakaan Unika
Perpustakaan Unika
Lampiran 15. Tabel Post Hoc Cemaran terhadap Perbedaan Perlakuan Blanching Tiwul
Instan Kering Ubi Jalar KuningMIKRO a,b
Duncan Subset
PRLKAN N
1
2
3
4 blanching 80 18 2,7611 blanching 65 18 3,1727 blanching 50 18 3,3901
Kontrol 18 3,6020 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) = ,061.
a.
Uses Harmonic Mean Sample Size = 18,000.
b.
Alpha = ,05.
Lampiran 16. Ubi Jalar Kuning Sebelum dan Sesudah Dikupas
Lampiran 17. Gambar Ubi Jalar Kuning Setelah Perlakuan Blanching Blanching
80 o
C Blanching
65 o
C Blanching
50 o
C Kontrol Perpustakaan Unika Lampiran 18. Gambar Tepung Ubi Jalar Kuning Cabinet Drying (Dari Kiri – Kanan; Blanching
80 o
C, 65 o
C, 50 o
Open Air Sun Drying (Dari Kiri – Kanan; Blanching
C, Kontrol)
80 o
C, 65 o
C, 50 o
C, Kontrol)
Solar Tunnel Drying (Dari Kiri – Kanan; Blanching
80 o
C, 65 o
C, 50
oC, Kontrol) Perpustakaan Unika Lampiran 19. Gambar Tiwul Instan Ubi Jalar Kuning Siap Konsumsi Cabinet Drying (Dari Kiri – Kanan; Blanching
80 o
C, 65 o
C, 50 o
Open Air Sun Drying (Dari Kiri – Kanan; Blanching
C, Kontrol)
80 o
C, 65 o
C, 50 o
C, Kontrol)
Solar Tunnel Drying (Dari Kiri – Kanan; Blanching
80 o
C, 65 o
C, 50
oC, Kontrol) Perpustakaan Unika Lampiran 20. Gambar Cemaran Kapang Tiwul Instan Kering Ubi Jalar Kuning Cabinet Drying (Dari Kanan – Kiri; Blanching
80 o
C, 65 o
C, 50 o
Open Air Sun Drying (Dari Kanan – Kiri; Blanching
C, Kontrol)
80 o
C, 65 o
C, 50 o
C, Kontrol) Solar Tunnel Drying (Dari Kanan – Kiri; Blanching
80 o
C, 65 o
C, 50
oC, Kontrol) Perpustakaan Unika
Perpustakaan Unika Lampiran 21. Lembar Kuisioner
KESUKAAN
Nama : Umur :Dihadapan Anda terdapat sampel tiwul instan/tiwul singkong, ujilah bagaimana tingkat
kesukaan dari tepung tersebut. Berilah skor sesuai dengan keterangan, pada tingkat
kesukaan sesuai dengan kesukaan yang Anda pahami.Kode Sampel Karakteristik Kesukaan Keterangan :
1. Sangat Suka
2. Suka
3. Cukup Suka
4. Tidak Suka
5. Sangat Tidak Suka
AROMA
Nama : Umur :Dihadapan Anda terdapat sampel tiwul instan/tiwul singkong, ujilah bagaimana
karateristik aroma dari tepung tersebut. Berilah skor sesuai dengan keterangan, pada
karakteristik aroma sesuai dengan aroma yang Anda pahami.Kode Sampel Karakteristik Aroma Keterangan :
1. Aroma Singkong Sangat Kuat
2. Aroma Singkong Kuat
3. Aroma Singkong Sedang
4. Aroma Singkong Lemah
5. Tidak Ada Aroma Singkong Perpustakaan Unika
WARNA
Nama : Umur :Dihadapan Anda terdapat sampel tiwul instan/tiwul singkong, ujilah bagaimana
karateristik warna dari tepung tersebut. Berilah skor sesuai dengan keterangan, pada
karakteristik waarna sesuai dengan warna yang Anda pahami.Kode Sampel Karakteristik Warna Keterangan :
1. Warna Sangat Putih
2. Warna Putih
3. Warna Putih Kekuningan
4. Warna Kekuningan
5. Warna Sangat Kuning Perpustakaan Unika
TEKSTUR
Nama : Umur :Dihadapan Anda terdapat sampel tiwul singkong, ujilah bagaimana karateristik tekstur
dari tepung tersebut. Berilah skor sesuai dengan keterangan, pada karakteristik tekstur
sesuai dengan tekstur yang Anda pahami.Kode Sampel Karakteristik Tekstur Keterangan :
1. Tekstur Sangat Kenyal
2. Tekstur Kenyal
3. Tekstur Cukup Kenyal
4. Tekstur Keras
5. Tekstur Sangat Keras Sekali Perpustakaan Unika
RASA
Nama : Umur :Dihadapan Anda terdapat sample tiwul singkong, ujilah bagaimana karateristik warna
dari tiwul tersebut. Berilah skor sesuai dengan keterangan, pada karakteristik rasa sesuai
dengan rasa yang Anda pahami.Kode Sampel Karakteristik Rasa Keterangan :
1. Sangat enak
2. Enak
3. Cukup enak
4. Tidak enak
5. Sangat tidak enak Perpustakaan Unika