45

7. LAMPIRAN

7.1. Hasil Pengolahan Data SPSS

7.1.1. Uji Normalitas Kadar Protein Lowry

7.1.2. Uji Normalitas Kadar Air Sebelum Digoreng

7.1.3. Uji Normalitas Kadar Air Sesudah Digoreng

7.1.4. Uji Normalitas Texture Profile Analysis

7.1.5. Uji Kruskal Walis : Uji Sensori

Tests of Normality

.074 60 .200* .973 60 .208

.074 60 .200* .973 60 .208

.073 60 .200* .972 60 .189

.074 60 .200* .973 60 .208

xKadar_Protein_ppmKadar_Protein_gramAbsorbansi

Statistic df Sig. Statistic df Sig.Kolmogorov-Smirnova Shapiro-Wilk

This is a lower bound of the true significance.*.

Lilliefors Significance Correctiona.

Tests of Normality

.097 60 .200* .952 60 .020Kadar_Air_WetBasisStatistic df Sig. Statistic df Sig.

Kolmogorov-Smirnova Shapiro-Wilk

This is a lower bound of the true significance.*.

Lilliefors Significance Correctiona.

Tests of Normality

.278 60 .000 .787 60 .000Kadar_Air_Wet_BasisStatistic df Sig. Statistic df Sig.

Kolmogorov-Smirnova Shapiro-Wilk

Lilliefors Significance Correctiona.

Tests of Normality

.134 60 .009 .886 60 .000

.100 60 .200* .972 60 .182

.153 60 .001 .950 60 .015

HardnessCohesivenessSpringiness

Statistic df Sig. Statistic df Sig.Kolmogorov-Smirnova Shapiro-Wilk

This is a lower bound of the true significance.*.

Lilliefors Significance Correctiona.

46

7.1.6. Uji Annova One Way : Duncan

Test Statisticsa,b

26.0279

.002

Chi-SquaredfAsymp. Sig.

Tingkat_Kesukaan

Kruskal Wallis Testa.

Grouping Variable: Perlakuanb.

Hardness

Duncana

6 2.37846 2.4302 2.43026 2.47536 2.54376 2.66026 2.73516 2.7835 2.78356 2.81146 2.95056 3.1198

.129 .185 1.000 1.000 .156 .411 1.000 1.000

PerlakuanKontrolParboiling 10 menitParboiling 20 menitParboiling 30 menitDraining 12 jamDraining 24 jamKombinasi P30 + D24Steaming 10 menitSteaming 20 menitKombinasi K20 + D24Sig.

N 1 2 3 4 5 6 7 8Subset for alpha = .05

Means for groups in homogeneous subsets are displayed.Uses Harmonic Mean Sample Size = 6.000.a.

Cohesiveness

Duncana

6 .18476 .1975 .19756 .2035 .20356 .2078 .2078 .20786 .2103 .2103 .21036 .2485 .2485 .24856 .2550 .2550 .25506 .2657 .2657 .26576 .2883 .28836 .3190

.390 .057 .051 .171 .058

PerlakuanKontrolDraining 24 jamParboiling 20 menitDraining 12 jamParboiling 10 menitKombinasi K20 + D24Parboiling 30 menitSteaming 10 menitSteaming 20 menitKombinasi P30 + D24Sig.

N 1 2 3 4 5Subset for alpha = .05

Means for groups in homogeneous subsets are displayed.Uses Harmonic Mean Sample Size = 6.000.a.

47

Springiness

Duncana

6 1.59776 1.60206 1.60886 1.6424 1.64246 1.6430 1.64306 1.6717 1.67176 1.6855 1.68556 1.6987 1.69876 1.71766 1.7179

.167 .085 .157

PerlakuanParboiling 20 menitParboiling 10 menitDraining 24 jamKontrolParboiling 30 menitKombinasi P30 + D24Draining 12 jamKombinasi K20 + D24Steaming 20 menitSteaming 10 menitSig.

N 1 2 3Subset for alpha = .05

Means for groups in homogeneous subsets are displayed.Uses Harmonic Mean Sample Size = 6.000.a.

Kadar_Air_WetBasis

Duncana

6 77.17036 80.66136 81.11436 81.87766 82.39846 82.51736 83.69626 84.09856 85.43806 86.1127

1.000 .213 .098 .268 .066

PerlakuanKombinasi K20 + D24Kombinasi P30 + D24Kukus 20 menitDraining 24 jamKukus 10 menitParboiling 30 menitParboiling 20 menitDraining 12 jamParboiling 10 menitKontrolSig.

N 1 2 3 4 5Subset for alpha = .05

Means for groups in homogeneous subsets are displayed.Uses Harmonic Mean Sample Size = 6.000.a.

Kadar_Air_Wet_Basis

Duncana

6 .66746 .70046 .71806 .74016 .74486 .77016 .77016 .77296 .84206 .8921

1.000 1.000 1.000 .161 .415 1.000 1.000

Perlakuankontrolparboiling 10 menitdraining 12 jamparboiling 20 menitkukus 10 menitparboiling 30 menitdraining 24 jamkukus 20 menitKombinasi P30 + D24Kombinasi K20 + D24Sig.

N 1 2 3 4 5 6 7Subset for alpha = .05

Means for groups in homogeneous subsets are displayed.Uses Harmonic Mean Sample Size = 6.000.a.

(Sesudah Digoreng)

(Sebelum Digoreng)

48

7.2. Foto Hasil Uji Fisikokimia

7.2.1. Pembuatan Kurva Standar Uji Protein : Uji Lowry

Kadar_Protein_gram

Duncana

6 .01556 .03106 .0392 .03926 .0398 .03986 .04736 .0485 .04856 .0503 .05036 .06006 .07236 .0800

1.000 .156 .091 .065 .191

PerlakuanKombinasi K20 D24Kombinasi P30 D24Kukus 20 menitDraining 24 jamKukus 10 menitParboiling 30 menitDraining 12 jamParboiling 20 menitParboiling 10 menitKontrolSig.

N 1 2 3 4 5Subset for alpha = .05

Means for groups in homogeneous subsets are displayed.Uses Harmonic Mean Sample Size = 6.000.a.

P

Duncana

3 41.72973 44.6670 44.66703 44.7293 44.72933 45.8333 45.83333 47.1877 47.18773 49.3333 49.3333 49.33333 50.9587 50.95873 53.4170 53.41703 56.5837 56.58373 59.6250

.099 .068 .117 .091 .163 .179

PerlakuanParboiling 30Steaming 10Draining 12 jamKontrolParboiling 10Parboiling 20Kombinasi P30D24Steaming 20Draining 24 jamKombinasi K20D24Sig.

N 1 2 3 4 5 6Subset for alpha = .05

Means for groups in homogeneous subsets are displayed.Uses Harmonic Mean Sample Size = 3.000.a.

% Protein Uji Kjeldahl

Kadar Protein Lowry

49

7.2.2. Hasil Uji Lowry

7.2.3. Hasil Uji Kadar Air

7.2.4. Pengujian Texture Profile Analysis

7.2.5. Pengujian Sensori

7.3. Kurva Standar Uji Lowry

50

7.4. Hasil Uji Pendahuluan

7.4.1. Tanpa Deep Fryer (Pendahuluan 1)

7.4.2. Dengan Deep Fryer (Pendahuluan 2)

Kontrol Parboiling

Draining Steaming

51

7.5. Questionnaire Sensori

UJI RATING HEDONIK

Nama : Tanggal : No. Line / WA : Produk : Tahu Krispi Atribut : Tekstur Crispness

Sebelum menguji masing-masing sampel, berkumur-kumurlah dahulu dengan air putih

yang telah disediakan.

Di hadapan Anda terdapat 3 sampel tahu krispi. Cicipi sampel dengan cara menggigit

secara berurutan dari kiri ke kanan. Setelah mencicipi semua sampel, Anda boleh

mengulang sesering yang Anda perlukan. Penilaian dilakukan dengan sistem rating

dengan skor 1 sampai 5.

Keterangan :

1 = Sangat tidak suka 2 = Tidak suka 3 = Netral 4 = Suka 5 = Sangat

suka

Kode Sampel Rating (Angka Boleh Sama)

___________ _____________

___________ _____________

___________ _____________

Terimakasih.

7.6. Plagscan

52

53

97.81% Originality 2.19% Similarity 69 Sources

Doc vs Internet + Library

Web sources: 6 sources found

1. https://docplayer.info/52758867-Prosiding-seminar-teknologi-pulp-dan-kertas-2014-savoy-homann-b… 0.18%2. https://archive.org/stream/gov.in.is.3752.2005/is.3752.2005_djvu.txt 0.11%3. http://selembarharapanku.blogspot.com/2014/03/analisa-kadar-protein-pada-bahan-pangan.html 0.1%4. https://text-id.123dok.com/document/oy81l2zr-uji-variasi-suhu-pengeringan-biji-kakao-dengan-alat-p… 0.09%5. http://www.iosrjournals.org/iosr-jestft/papers/vol9-issue11/Version-2/J091127295.pdf 0.09%6. http://registromedicamentos.blogspot.com/2018/01 0.09%

Excluded as citation or reference Web sources: 1 source found

1. http://alizainsyahab.blogspot.com/2012/04/teknologi-pengolahan-limbah-tahu-tempe.html 0.12%

Library sources: 63 sources found

Nike Chandra 14.I2.0046.docx 0.81%14.I2.0072-VANIA.docx 0.4%17i20026 Melly pembahasan protein A1.doc 0.38%SKRIPSI- adri darmawan - plagscan.docx 0.37%Aventio Dega_13.70.0060_skripsi-6 Nov.docx 0.37%ANINDITA-22 MARET.docx 0.37%Vicky Widia Yusrina-13.70.0146-22 MARET (1).docx 0.35%Vicky Widia Yusrina-13.70.0146-22 MARET.docx 0.35%Vicky Widia Yusrina-13.70.0146-23 MARET.docx 0.35%LUSIA 13.70.0133 PLAGSCAN-23 MARET FIX.docx 0.33%LUSIA 13.70.0133-23 MARET.docx 0.33%KINTHAN-22 MARET.docx 0.33%KINTHAN-22 MARET FIX.docx 0.33%IGNATIUSALFREDOADEPRASETYO_13.70.0191-6 Nov.docx 0.31%MARIA_WIRANI_13.70.0190.docx 0.29%Aditya Surya Prabowo 14.I1.0077.docx 0.28%Yanuar Adi W 14.I1.0194.docx 0.28%JEREMIA-18 FEB.docx 0.27%14.I1.0002-Tan Mariska Septiani.docx 0.27%ELSA OLIVIA-29 MEI.docx 0.27%Timotius Kevin 14.I1.0021.docx 0.27%Analisa Kadar Protein kelompok C4 -Cindy Meldida - 17.I2.000.docx 0.26%

cek plagiasi final bab...

Uploaded: 03/06/2019

Checked: 03/06/2019

Similarity

Similarity from a chosen source

Possible character replacementabc

Citation

References