6. daftar pustakarepository.unika.ac.id/1358/7/09.70.0011 yessy christianti daftar... · di akses...

33

6. DAFTAR PUSTAKA

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

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_terkahir.doc. 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.

Association of Official Analitycal of Chemist. (2005). Offical Method of Analysis of

The Association of Official Analytical of Chemist. Arlington, Virginia, USA :

Published by The Association of Official Analytical of Chemical, Inc.

Bourne, M.C.(2002). Food Texture and Viscosity Concept and Measurement 2nd

Edition. Academic Press. New York.

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

Carbohydrate Content. http://jn.nutrition.org/content/19/5/415.full.pdf. Di

akses 27 Juli 2013.

Ciffery,O (1983). Spirulina the edible microorganism. http://journals.asm.org/site/misc/

reprints.xhtml. Diunduh 30 Agustus 2013

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, 2nd

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.

Kabinawa, I.N.K (2006). Spirulina ganggang penggempur NEka Penyakit. Jakarta.

http://repository.unand.ac.id/885/1/6._JSTFFeb2009_(regina_acc)_edit_terkahir.doc

http://repository.unand.ac.id/885/1/6._JSTFFeb2009_(regina_acc)_edit_terkahir.doc

http://jn.nutrition.org/content/19/5/415.full.pdf

http://journals.asm.org/site/misc/%20reprints.xhtml.%20Diunduh%2030%20Agustus%202013

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Matz, S. A. (1992). Bakery Technology and Engineering. 3nd

, 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.

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Industry. Woodhead Publishing Limited. Cambrige England. PT.

Agomedia Pustaka.

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Konsumsi.http://www.indonesiafinancetoday.com. Diunduh 5 Agustus 2013.

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Ubikayu dan Jagung) Dalam Pembuatan Mie. Prosiding Seminar Teknologi

Pangan: 428-437.

36

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

y = 0.1166x + 0.0186 R² = 0.9986

0

0.1

0.2

0.3

0.4

0.5

0.6

0.7

0 1 2 3 4 5 6

abso

rban

si

konsentrasi (ppm)

Betakaroten Linear (Betakaroten)

37

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

38

Penyajian:

Panelis Kode sampel urutan penyajian

#1 235 811 761 882 1

#2 671 198 744 939 2

#3 813 276 455 594 3

#4 256 743 241 788 4

#5 862 223 756 444 5

#6 325 553 932 797 6

#7 792 633 461 577 7

#8 688 746 122 595 8

#9 991 222 676 560 9

#10 371 926 817 493 10

#11 742 226 421 116 11

#12 712 859 138 117 12

#13 975 663 397 135 13

#14 555 896 478 752 14

#15 314 667 295 671 15

#16 479 975 257 723 16

#17 974 375 954 326 17

#18 264 824 638 148 18

#19 555 896 478 752 19

#20 469 647 216 138 20

#21 314 667 295 671 21

#22 264 824 638 148 22

#23 974 375 954 326 23

#24 479 975 257 723 24

#25 448 395 524 881 25

#26 712 859 138 117 26

#27 742 226 421 116 27

#28 277 111 335 747 28

#29 975 663 397 135 29

#30 448 395 524 881 30

39

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:


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).


Terima Kasih

40

UJI RANKING HEDONIK

Nama : Tanggal:


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).


Terima Kasih

UJI RANKING HEDONIK

Nama : Tanggal:


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).


Terima Kasih

41

Lampiran 4. Analisa Data SPSS

Tests of Normality

perlakua

n

Kolmogorov-Smirnova Shapiro-Wilk

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

perlakua

n N

Subset for alpha = 0.05

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

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


42

protein

Duncan

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


lemak

Duncan

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


karbo

Duncan

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


43

serat

Duncan

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


Tests of Normality

Perlakua

n



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



Tests of Normality

perlakua

n



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

40% .251 5 .200* .918 5 .515

a_cookies 0% .342 5 .056 .740 5 .024

10% .278 5 .200* .902 5 .419

44

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



Tests of Normality

perlakua

n



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



beta_karoten

Duncan

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


Tests of Normality

perlakua

n



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

40% .136 5 .200* .989 5 .976



45

antioksidan

Duncan

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


Tests of Normality

perlakua

n



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



Texture_adonan

Duncan

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

perlakua

n



Texture_cookies 0% .270 5 .200* .933 5 .619

10% .162 5 .200* .975 5 .908

20% .234 5 .200* .895 5 .384

30% .192 5 .200* .906 5 .443

40% .166 5 .200* .966 5 .847

46

Tests of Normality

perlakua

n



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



Texture_cookies

Duncan

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


47

Lampiran 5. Analisa Data SPSS Sensori

Warna

Test Statistics(c)

Spirulina_20

-

Spirulina_10

Spirulina_30

-

Spirulina_10

Spirulina_40

-

Spirulina_10

Spirulina_30

-

Spirulina_20

Spirulina_40

-

Spirulina_20

Spirulina_40

-

Spirulina_30

Z -.878(a) -2.398(b) -4.674(b) -3.507(b) -4.484(b) -2.794(b)

Asymp. Sig. (2-

tailed) .380 .016 .000 .000 .000 .005

a Based on negative ranks.

b Based on positive ranks.

c Wilcoxon Signed Ranks Test

Test Statistics(a)

N 36

Chi-

Square 40.580

df 3

Asymp.

Sig. .000

a Friedman Test

Rasa

Test Statistics(a)

N 36

Chi-

Square 48.794

df 3

48

Asymp.

Sig. .000

a Friedman Test

Test Statistics(b)

Spirulina_20

-

Spirulina_10

Spirulina_30

-

Spirulina_10

Spirulina_40

-

Spirulina_10

Spirulina_30

-

Spirulina_20

Spirulina_40

-

Spirulina_20

Spirulina_40

-

Spirulina_30

Z -1.806(a) -3.499(a) -5.217(a) -2.987(a) -4.686(a) -2.842(a)

Asymp. Sig. (2-

tailed) .071 .000 .000 .003 .000 .004

a Based on positive ranks.

b Wilcoxon Signed Ranks Test

Tesktur

Test Statistics(a)

N 36

Chi-

Square 29.233

df 3

Asymp.

Sig. .000

a Friedman Test

49

Test Statistics(c)

Spirulina_20

-

Spirulina_10

Spirulina_30

-

Spirulina_10

Spirulina_40

-

Spirulina_10

Spirulina_30

-

Spirulina_20

Spirulina_40

-

Spirulina_20

Spirulina_40

-

Spirulina_30

Z -.180(a) -.547(b) -4.271(a) -.682(b) -3.707(a) -4.197(a)

Asymp. Sig. (2-

tailed) .857 .584 .000 .495 .000 .000


b Based on negative ranks.

c Wilcoxon Signed Ranks Test

Overall

Test Statistics(a)

N 36

Chi-

Square 55.056

df 3

Asymp.

Sig. .000

a Friedman Test

Test Statistics(b)

Spirulina_20

-

Spirulina_10

Spirulina_30

-

Spirulina_10

Spirulina_40

-

Spirulina_10

Spirulina_30

-

Spirulina_20

Spirulina_40

-

Spirulina_20

Spirulina_40

-

Spirulina_30

Z -2.454(a) -2.464(a) -5.217(a) -.827(a) -4.819(a) -4.777(a)

Asymp. Sig. (2-

tailed) .014 .014 .000 .408 .000 .000


b Wilcoxon Signed Ranks Test

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