6. DAFTAR PUSTAKA - 09.70.0011 Yessy Christianti DAFTAR PUSTAKA

6. DAFTAR PUSTAKA

  

Andayani, R;Y. Lisawati; dan Maimunah.(2008). Penentuan Aktivitas Antioksidan,

Kadar Fenolat Total, & Likopen pada Buah Tomat (Solanum lycopersicum).

  Jurnal Sains dan Teknologi Farmasi, Volume 13, Diunduh 3 September 2013.

Angka, S.L dan Maggy T. Suhartono. (2000). Bioteknologi Hasil Laut. Pusat Kajian

Sumber Daya Pesisir dan Lautan Institut Pertanian Bogor. Bogor

Apriyantono et al.,. (1989). Analisis Pangan. PAU Pangan dan Gizi. IPB Press.

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  Bourne, M.C.(2002). Food Texture and Viscosity Concept and Measurement 2 nd Edition. Academic Press. New York.

  

Carpenter, T. (1940). Composition of some Common Foods with Respect to the

Carbohydrate Content. Di akses 27 Juli 2013.

Ciffery,O (1983). Spirulina the edible microorganism Fennema, O. R. (1985). Food Chemistry. Marcel Dekker: New York.

Food and Agriculture Organization (FAO). (2008). Fisheries and Aquaculture Circular

No. 1034 : A Review On Culture, Production and Use of Spirulina as Food

  For Humans and Feeds For Domestic Animals and Fish. Rome : ISBN 978- 92-5-106106-0.

Friberg, Bo. (2002).The Professional Pastry Chef. 4th. New York: John Wiley & Sons, Inc. Hendry, G. A. F. and J. D. Houghton. (1996). Natural Food Colorant, 2 nd ed. Chapman & Hall. Glasgow.

Henrikson L. (2009). Earth Food S.plantesis : How this remarkable blue-green algae ccan transform your health and our planet. Hawaii : Ronore Enterprises.

Indriani. (2007). Favorite Cookies: Butter & Sugar Cookies. PT. Gramedia Pustaka Utama. Jakarta. Matz, S. A. (1992). Bakery Technology and Engineering. 3 nd

  , edition. Van Nostrand Reinhold. Texas.

Mendoza, F.; P. Dejmek & J. M. Aguilera.(2005). Calibrated Color Measurement of

Agricutural Foods Using Image Analysis.

Moorhead, K & Capelli, B. (2006). Spirulina: Nature’s Superfood. Cyanotech

Corporation. Hawaii.

  

Ohlsson, T. & N. Bengtsson. (2002). Minimal Processing Technologies In the Food

Industry. Woodhead Publishing Limited. Cambrige England. PT.

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Ratanatriwong, P.A.;Nammakuna, N.; Thanasukarn, P.;Suwansri, S.(2011).Effect of

Protein Addition On Qualities of Gluten-Free Rice Crackers. The 12 th ASEAN Food Conference 16-18 Juni. Bangkok. Thailand.

  

Resurreccion, A. V. A. (1998). Consumer Sensory Testing for Product Development.

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Siagian,A.(2002).BahanTambahanMakana

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Walpole, R.E. and R.H. Myers. (1985). Probability and Statistic for engineers and

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  Pangan: 428-437.

7. LAMPIRAN Lampiran 1. Standar Nasional Cookies (SNI 01-2973-1992)

  Kriteria Uji Persyaratan

Keadaan (Bau, Rasa, Warna, Tekstur) Normal

• Air (% b/b)

  Maks. 5

• Protein (% b/b)

  Min. 9

• Abu (% b/b)

  Maks. 2

• - Asam lemak bebas (% b/b) Maks. 1.0

• Lemak (% b/b)

  Min. 9.5 Lampiran 2. Kurva Standar Betakaroten

  Konsentras (ppm) Absorbansi 0.078125 0.0179 0.15625 0.0336 0.3125 0.0627

  0.625 0.0991 1.25 0.1697 2.5 0.2996 5 0.6044

  0.7 y = 0.1166x + 0.0186

0.6 R² = 0.9986

  0.5

  si

  0.4

  an b sor

  0.3

  ab

  0.2

  0.1

  1

  2

  3

  4

  5

  6

  konsentrasi (ppm)

  Betakaroten Linear (Betakaroten)

  

Lampiran 3. Worksheet dan Scoresheet Uji Ranking Hedonik Butter cookies dari

Berbagai Konsentrasi Spirulina sp.

  

Worksheet Uji Ranking Hedonik

Tanggal uji : Jenis sampel : Cookies Spirulina Identifikasi sampel:

   Kode Cookies Dengan Tepung Komposit (Terigu-Spirulina Sp.) 10% A Cookies Dengan Tepung Komposit (Terigu-Spirulina Sp.) 20% B Cookies Dengan Tepung Komposit (Terigu-Spirulina Sp.) 30% C Cookies Dengan Tepung Komposit (Terigu-Spirulina Sp.) 40% D Kode kombinasi urutan penyajian:

  ACBD = 1 ADCB = 2 CBAD = 3 DABC = 4 ADBC = 5 ACDB = 6 ABDC = 7 BCDA = 8 ADBC = 9 BDCA = 10 DABC = 11 BCDA = 12 CBAD = 13 ACBD = 14 ADCB = 15 ACDB = 16

  ABDC = 17 ABCD = 18 ADBC = 19 BDCA = 20 ABDC = 21 BCDA = 22 CBAD = 23 DABC = 24 ABCD = 25 ACDB = 26 ACBD = 27 ADCB = 28 ABCD = 29 BDCA = 30

  Penyajian: Panelis Kode sampel urutan penyajian

  16 #17 974 375 954 326

  29 #30 448 395 524 881

  28 #29 975 663 397 135

  27 #28 277 111 335 747

  26 #27 742 226 421 116

  25 #26 712 859 138 117

  24 #25 448 395 524 881

  23 #24 479 975 257 723

  22 #23 974 375 954 326

  21 #22 264 824 638 148

  20 #21 314 667 295 671

  19 #20 469 647 216 138

  18 #19 555 896 478 752

  17 #18 264 824 638 148

  15 #16 479 975 257 723

  #1 235 811 761 882

  14 #15 314 667 295 671

  13 #14 555 896 478 752

  12 #13 975 663 397 135

  11 #12 712 859 138 117

  10 #11 742 226 421 116

  9 #10 371 926 817 493

  8 #9 991 222 676 560

  7 #8 688 746 122 595

  6 #7 792 633 461 577

  5 #6 325 553 932 797

  4 #5 862 223 756 444

  3 #4 256 743 241 788

  2 #3 813 276 455 594

  1 #2 671 198 744 939

  30

  

UJI RANKING HEDONIK

Nama : Tanggal: Produk : Butter cookies Spirulina Penilaian untuk : Overall Instruksi :

Di hadapan Anda terdapat 4 sampel Butter cookies Spirulina. Bandingkan sampel secara

berturutan dari kiri ke kanan dari semua atribut yang telah anda bandingkan

sebelumnya. Anda juga diperbolehkan mengulang sesering yang Anda perlukan.

Urutkan sampel sesuai dengan yang paling tidak anda sukai (1) hingga yang paling

tanda sukai (4).

  Sampel Ranking (jangan ada yang dobel)

Terima Kasih

  

UJI RANKING HEDONIK

Nama : Tanggal: Produk : Butter cookies Spirulina Penilaian untuk : Warna Instruksi :

Di hadapan Anda terdapat 4 sampel Butter cookies Spirulina. Amatilah warna sampel

secara berurutan dari sampel sebelah kiri ke kanan. Anda diperbolehkan mengulang

sesering yang anda perlukan kemudian berilah skor warna sampel. Urutkan sampel

sesuai dengan yang paling tidak anda sukai (1) hingga yang paling anda sukai (4).

  Sampel Ranking (jangan ada yang dobel)

Terima Kasih

  

UJI RANKING HEDONIK

Nama : Tanggal: Produk : Butter cookies Spirulina Penilaian untuk : Rasa Instruksi :

Di hadapan Anda terdapat 4 sampel Butter cookies Spirulina. Cobalah sampel secara

berurutan dari sampel sebelah kiri ke kanan dengan cara mengunyah dengan

menggunakan gigi geraham. Anda diperbolehkan mengulang sesering yang anda

perlukan. Setiap kali anda akan mengunyah sampel yang berbeda, berkumurlah terlebih

dahulu dengan air tawar. Anda boleh mengulang sesering yang Anda perlukan. Urutkan

sampel sesuai dengan yang paling tidak anda sukai (1) hingga yang paling anda sukai

(4).

  Sampel Ranking (jangan ada yang dobel)

Terima Kasih

  

UJI RANKING HEDONIK

Nama : Tanggal: Produk : Butter cookies Spirulina Penilaian untuk : Tekstur Instruksi :

Di hadapan Anda terdapat 4 sampel Butter cookies Spirulina. Cobalah sampel secara

berurutan dari kiri ke kanan dengan cara mengunyah Butter cookies hingga hancur.

Anda diperbolehkan mengulang sesering yang anda perlukan. Setiap kali anda akan

mengunyah sampel yang berbeda, berkumurlah terlebih dahulu dengan air tawar.

Urutkan sampel sesuai dengan yang paling tidak anda sukai (1) hingga yang paling anda

sukai (4).

  Sampel Ranking (jangan ada yang dobel)

  Lampiran 4. Analisa Data SPSS Tests of Normality a

  Kolmogorov-Smirnov Shapiro-Wilk perlakua n Statistic df Sig. Statistic df Sig.

• serat 0% .277

  5 .200 .819 5 .114

• 10% .181

  5 .200 .969 5 .869 20% .292 5 .190 .870 5 .266 30% .293 5 .185 .800 5 .081

• 40% .272

  5 .200 .894 5 .378

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

  air

  Duncan Subset for alpha = 0.05 perlakua n N

  1

  2

  3

  4 0% 5 .3880 10% 5 .4760 20% 5 .7640 30% 5 .8880 40% 5 1.5320 Sig.

  .064 1.000 1.000 1.000 Means for groups in homogeneous subsets are displayed.

  abu

  Duncan Subset for alpha = 0.05 perlakua n N

  1

  2

  3 0% 5 .021402 10% 5 .034213 .034213 20% 5 .043119 30% 5 .066729 40% 5 .078853 Sig.

  .077 .210 .093 Means for groups in homogeneous subsets are displayed.

  protein

  Duncan Subset for alpha = 0.05 perlakua n N

  1

  2

  3

  4

  5 0% 5 6.461190E0 10% 5 7.021510E0 20% 5 9.140220E0 30% 5 1.222198E1 40%

  5 1.455081E1 Sig.

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

  lemak

  Duncan Subset for alpha = 0.05 perlakua n N

  1

  2

  3 0% 5 27.9400 10% 5 30.3900 20% 5 32.6500 32.6500 30% 5 33.6900 40% 5 34.4100 Sig.

  1.000 .069 .171 Means for groups in homogeneous subsets are displayed.

  karbo

  Duncan Subset for alpha = 0.05 perlakua n N

  1

  2

  3

  4 40% 5 6.165102E1 30% 5 6.339975E1 6.339975E1 20% 5 6.508045E1 10% 5 6.797635E1 0% 5 7.061681E1 Sig.

  .152 .167 1.000 1.000 Means for groups in homogeneous subsets are displayed.

  serat

  Duncan Subset for alpha = 0.05 perlakua n N

  1

  2

  3

  4 0% 5 2.229699E0 10% 5 3.256254E0 20% 5 6.171618E0 30% 5 1.155237E1 40% 5 1.581454E1 Sig.

  .170 1.000 1.000 1.000 Means for groups in homogeneous subsets are displayed.

  Tests of Normality a

  Kolmogorov-Smirnov Shapiro-Wilk Perlakua n Statistic df Sig. Statistic df Sig.

• L_adonan 0% .211

  5 .200 .907 5 .450 10% .315 5 .118 .858 5 .221

• 20% .282

  5 .200 .913 5 .485 30% .317 5 .111 .897 5 .393 40% .406 5 .007 .676 5 .005 a_adonan 0% .313

  5 .124 .769 5 .044

• 10% .267

  5 .200 .943 5 .686

• 20% .167

  5 .200 .988 5 .972

• 30% .201

  5 .200 .955 5 .775 40% .308 5 .135 .838 5 .158

• b_adonan 0% .269

  5 .200 .933 5 .617

• 10% .288

  5 .200 .923 5 .549 20% .343 5 .054 .863 5 .241 30% .310 5 .132 .851 5 .199

• 40% .277

  5 .200 .917 5 .509

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

  Tests of Normality a

  Kolmogorov-Smirnov Shapiro-Wilk perlakua n Statistic df Sig. Statistic df Sig. L_cookies 0% .340 5 .061 .802 5 .084

  10% .293 5 .185 .815 5 .106

• 20% .252

  5 .200 .857 5 .217

• 30% .240

  5 .200 .928 5 .580

  20% .298 5 .169 .799 5 .079

• 30% .273

  5 .200 .884 5 .329 40% .313 5 .123 .899 5 .405 b_cookies 0% .303

  5 .150 .777 5 .051

• 10% .238

  5 .200 .913 5 .489

• 20% .199

  5 .200 .970 5 .876 30% .322 5 .100 .818 5 .113 40% .310 5 .131 .891 5 .363

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

  Tests of Normality a

  Kolmogorov-Smirnov Shapiro-Wilk perlakua n Statistic df Sig. Statistic df Sig.

• beta_karoten 0% .251

  5 .200 .856 5 .215 10% .305 5 .146 .803 5 .085

• 20% .234

  5 .200 .855 5 .209

• 30% .283

  5 .200 .823 5 .124

• 40% .289

  5 .200 .897 5 .392

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

  beta_karoten

  Duncan Subset for alpha = 0.05 perlakua n N

  1

  2

  3

  4

  5 0% 5 2.1454E2 10% 5 9.4029E2 20% 5 1.7184E3 30% 5 6.2059E3 40%

  5 1.0330E4 Sig.

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

  Tests of Normality

a

  Kolmogorov-Smirnov Shapiro-Wilk perlakua n Statistic df Sig. Statistic df Sig.

• Antioksidan 0% .246

  5 .200 .922 5 .540 10% .307 5 .139 .865 5 .247

• 20% .194

  5 .200 .942 5 .680

• 30% .259

  5 .200 .836 5 .155

  antioksidan

  Duncan Subset for alpha = 0.05 perlakua n N

  1

  2

  3

  4

  5 0% 5 4.3400 10% 5 33.1544 20% 5 53.0821 30% 5 61.3698 40%

  5 63.1526 Sig.

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

  Tests of Normality a

  Kolmogorov-Smirnov Shapiro-Wilk perlakua n Statistic df Sig. Statistic df Sig.

• texture_adonan 0% .206

  5 .200 .936 5 .635

• 10% .164

  5 .200 .982 5 .944

• 20% .206

  5 .200 .889 5 .353

• 30% .260

  5 .200 .894 5 .379

• 40% .259

  5 .200 .905 5 .439

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

  Texture_adonan

  Duncan Subset for alpha = 0.05 perlakua n N

  1

  2 40% 5 211.6420 30% 5 223.4260 20% 5 237.6540 10% 5 321.9320 0% 5 334.9540 Sig.

  .228 .518 Means for groups in homogeneous subsets are displayed.

  

tests of Normality

a

  Kolmogorov-Smirnov Shapiro-Wilk perlakua n Statistic df Sig. Statistic df Sig.

• Texture_cookies 0% .270

  5 .200 .933 5 .619

• 10% .162

  5 .200 .975 5 .908

  Tests of Normality a

  Kolmogorov-Smirnov Shapiro-Wilk perlakua n Statistic df Sig. Statistic df Sig.

• texture_adonan 0% .206

  5 .200 .936 5 .635

• 10% .164

  5 .200 .982 5 .944

• 20% .206

  5 .200 .889 5 .353

• 30% .260

  5 .200 .894 5 .379

• 40% .259

  5 .200 .905 5 .439

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

  Texture_cookies

  Duncan Subset for alpha = 0.05 perlakua n N

  1

  2

  3 40% 5 1.0168E3 30% 5 1.0394E3 20% 5 1.0778E3 10% 5 1.0966E3 0% 5 1.1767E3 Sig.

  .174 .251 1.000 Means for groups in homogeneous subsets are displayed.

  Lampiran 5. Analisa Data SPSS Sensori Warna Test Statistics(c) Spirulina_20 Spirulina_30 Spirulina_40 Spirulina_30 Spirulina_40 Spirulina_40

• Spirulina_10 Spirulina_10 Spirulina_10 Spirulina_20 Spirulina_20 Spirulina_30 Z -.878(a) -2.398(b) -4.674(b) -3.507(b) -4.484(b) -2.794(b) Asymp. Sig. (2-

  .380 .016 .000 .000 .000 .005

  tailed) a Based on negative ranks. b Based on positive ranks.

  c Wilcoxon Signed Ranks Test Test Statistics(a)

  N

  36 Chi- 40.580 Square df

3 Asymp.

  .000 Sig. a Friedman Test Rasa Test Statistics(a)

  N

  36 Chi- 48.794 Square df

  3 Asymp.

  .000 Sig. a Friedman Test Test Statistics(b)

  Spirulina_20 Spirulina_30 Spirulina_40 Spirulina_30 Spirulina_40 Spirulina_40

• Spirulina_10 Spirulina_10 Spirulina_10 Spirulina_20 Spirulina_20 Spirulina_30 Z -1.806(a) -3.499(a) -5.217(a) -2.987(a) -4.686(a) -2.842(a) Asymp. Sig. (2-

  .071 .000 .000 .003 .000 .004

  tailed) a Based on positive ranks. b Wilcoxon Signed Ranks Test

  Tesktur Test Statistics(a) N

  36 Chi- 29.233 Square df

3 Asymp.

  .000 Sig. a Friedman Test

  Test Statistics(c) Spirulina_20 Spirulina_30 Spirulina_40 Spirulina_30 Spirulina_40 Spirulina_40

• Spirulina_10 Spirulina_10 Spirulina_10 Spirulina_20 Spirulina_20 Spirulina_30 Z -.180(a) -.547(b) -4.271(a) -.682(b) -3.707(a) -4.197(a) Asymp. Sig. (2-

  .857 .584 .000 .495 .000 .000

  tailed) a Based on positive ranks. b Based on negative ranks.

  c Wilcoxon Signed Ranks Test Overall Test Statistics(a)

  N

  36 Chi- 55.056 Square df

3 Asymp.

  .000 Sig. a Friedman Test

  Test Statistics(b)

Spirulina_20 Spirulina_30 Spirulina_40 Spirulina_30 Spirulina_40 Spirulina_40

• - - -

• Spirulina_10 Spirulina_10 Spirulina_10 Spirulina_20 Spirulina_20 Spirulina_30