6. daftar pustaka - repository.unika.ac.idrepository.unika.ac.id/9409/8/11.70.0093 cinthya danastri...

69

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75

7. LAMPIRAN

Lampiran 1. Kuisioner Hedonic Test Secara Ranking

UJI RANKING HEDONIK

Nama: Tanggal :

Produk : American Pizza Dough

Atribut : Warna

Instruksi :

Dihadapan Anda terdapat empat sampel pizza dough. Amati warna sampel secara berurutan

dari kiri ke kanan. Setelah mengamati semua sampel, Anda boleh mengulang sesering yang

Anda perlukan. Urutkan sampel dari yang paling tidakAndasukai (ranking = 1) hingga

sampel yang paling Anda sukai( ranking = 4).

KodeSampel Ranking (tidakbolehsama)

________ ________

________ ________

________ ________

________ ________

UJI RANKING HEDONIK

Nama: Tanggal :


Atribut : Tekstur

Instruksi :

Dihadapan Anda terdapat empat sampel pizza dough. Cicipilah tekstur sampel dengan

mengigit sampel menggunakan gigi seri, secara berurutan dari kiri ke kanan. Setelah

mengamati semua sampel, Anda boleh mengulang sesering yang Anda perlukan. Urutkan

sampel dari yang paling tidak Anda sukai (ranking = 1) hingga sampel yang paling Anda

sukai( ranking = 4).


________ ________

________ ________

________ ________

________ ________

76

UJI RANKING HEDONIK

Nama: Tanggal :


Atribut : Rasa

Instruksi :

Dihadapan Anda terdapat empat sampel pizza dough. Cicipilah sampel secara berurutan dari

kiri ke kanan. Minumlah air setiap kali akan berganti sampel. Setelah mencicipi semua

sampel, Anda boleh mengulang sesering yang Anda perlukan. Urutkan sampel dari yang

paling tidak Anda sukai (ranking = 1) hingga sampel yang paling Anda sukai( ranking = 4).


________ ________

________ ________

________ ________

________ ________

UJI RANKING HEDONIK

Nama: Tanggal :


Atribut : Overall

Instruksi :

Dihadapan Anda terdapat empat sampel pizza dough. Amati sampel secara keseluruhan (rasa,

warna, keempukan, volume pengembangandan aroma) dan berurutan dari kiri ke kanan.

Setelah mengamati semua sampel, Anda boleh mengulang sesering yang Anda perlukan.

Urutkan sampel dari yang paling tidak Anda sukai (ranking = 1) hingga sampel yang paling

Anda sukai( ranking = 4).


________ ________

________ ________

________ ________

________ ________

77

UJI RANKING HEDONIK

Nama: Tanggal :


Atribut : Aroma

Instruksi :

Dihadapan Anda terdapat empat sampel pizza dough. Amati aroma sampel secara berurutan

dari kiri ke kanan. Setelah mengamati semua sampel, Anda boleh mengulang sesering yang

Anda perlukan. Urutkan sampel dari yang paling tidak Anda sukai (ranking = 1) hingga

sampel yang paling Anda sukai( ranking = 4).


________ ________

________ ________

________ ________

________ ________

UJI RANKING HEDONIK

Nama: Tanggal :


Atribut : Volume pengembangan

Instruksi :

Dihadapan Anda terdapat empat sampel pizza dough. Amati volume pengembangan sampel

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

mengulang sesering yang Anda perlukan. Urutkan sampel dari yang paling tidak Anda sukai

(ranking = 1) hingga sampel yang paling Anda sukai( ranking = 4).


________ ________

________ ________

________ ________

________ ________

78

Lampiran 2. Analisa Sensori Pendahuluan dengan Mann-Whitney

American Pizza Dough Kontrol Vs American Pizza Dough dengan Konsentrasi Yeast 1%



Test Statisticsa

385,500 441,000 415,500 390,000 434,500 403,000

850,500 906,000 880,500 855,000 899,500 868,000

-,986 -,138 -,531 -,921 -,237 -,719

,324 ,891 ,596 ,357 ,813 ,472

Mann-Whitney U

Wilcoxon W

Z

Asy mp. Sig. (2-tailed)

Warna Aroma Rasa

Pengemb

angan Tekstur Overall

Grouping Variable: American_Pizzaa.

Test Statisticsa

436,500 450,000 353,500 390,000 442,500 377,000

901,500 915,000 818,500 855,000 907,500 842,000

-,206 ,000 -1,474 -,920 -,115 -1,118

,836 1,000 ,141 ,358 ,909 ,264

Mann-Whitney U

Wilcoxon W

Z


Warna Aroma Rasa

Pengemb



Test Statisticsa

408,000 351,000 341,000 300,000 427,000 416,000

873,000 816,000 806,000 765,000 892,000 881,000

-,646 -1,521 -1,667 -2,295 -,352 -,523

,518 ,128 ,096 ,022 ,725 ,601

Mann-Whitney U

Wilcoxon W

Z


Warna Aroma Rasa

Pengemb



79

American Pizza Dough dengan Konsentrasi Yeast 1% Vs American Pizza Dough dengan

Konsentrasi Yeast 3%





Test Statisticsa

384,000 444,000 379,500 450,000 442,500 337,000

849,000 909,000 844,500 915,000 907,500 802,000

-1,016 -,092 -1,078 ,000 -,115 -1,738

,310 ,927 ,281 1,000 ,909 ,082

Mann-Whitney U

Wilcoxon W

Z


Warna Aroma Rasa

Pengemb



Test Statisticsa

430,500 315,000 366,000 360,000 413,000 370,000

895,500 780,000 831,000 825,000 878,000 835,000

-,298 -2,069 -1,283 -1,379 -,566 -1,225

,766 ,039 ,200 ,168 ,572 ,221

Mann-Whitney U

Wilcoxon W

Z


Warna Aroma Rasa

Pengemb



Test Statisticsa

412,500 324,000 433,000 360,000 420,000 426,000

877,500 789,000 898,000 825,000 885,000 891,000

-,573 -1,927 -,262 -1,381 -,459 -,367

,567 ,054 ,794 ,167 ,647 ,713

Mann-Whitney U

Wilcoxon W

Z


Warna Aroma Rasa

Pengemb



80

Lampiran 3. Analisa One Way Anova American Pizza Dough dalam Kemasan LDPE

ANOVA

353,684 12 29,474 6,491 ,000

295,163 65 4,541

648,847 77

890,545 12 74,212 10,201 ,000

472,872 65 7,275

1363,417 77

,256 12 ,021 ,824 ,626

1,685 65 ,026

1,941 77

,552 12 ,046 1,182 ,315

2,529 65 ,039

3,080 77

285,390 12 23,783 4,348 ,000

355,511 65 5,469

640,902 77

19,989 12 1,666 109,548 ,000

,988 65 ,015

20,978 77

123,665 12 10,305 5,206 ,000

128,677 65 1,980

252,342 77

1728453 12 144037,725 12,822 ,000

730191,1 65 11233,709

2458644 77

282,595 12 23,550 3,061 ,002

500,067 65 7,693

782,661 77

Between Groups

Within Groups

Total

Between Groups

Within Groups

Total

Between Groups

Within Groups

Total

Between Groups

Within Groups

Total

Between Groups

Within Groups

Total

Between Groups

Within Groups

Total

Between Groups

Within Groups

Total

Between Groups

Within Groups

Total

Between Groups

Within Groups

Total

Berat_Half _Baked

Berat_After_Baked

Pengembangan_Half _

Baked

Pengembangan_Af ter_

Baked

L

a

b

Tekstur

Air_DryBasis

Sum of

Squares df Mean Square F Sig.

81

Lampiran 4. Analisa One Way Anova American Pizza Dough dalam Kemasan ALU

ANOVA

205,122 12 17,094 4,647 ,000

239,107 65 3,679

444,229 77

813,164 12 67,764 9,405 ,000

468,349 65 7,205

1281,512 77

,730 12 ,061 2,766 ,004

1,429 65 ,022

2,158 77

1,233 12 ,103 3,665 ,000

1,822 65 ,028

3,054 77

236,925 12 19,744 9,725 ,000

131,964 65 2,030

368,889 77

23,291 12 1,941 124,003 ,000

1,017 65 ,016

24,308 77

261,438 12 21,786 11,158 ,000

126,917 65 1,953

388,355 77

1253060 12 104421,686 15,913 ,000

426534,9 65 6562,076

1679595 77

455,711 12 37,976 4,612 ,000

535,253 65 8,235

990,965 77

Between Groups

Within Groups

Total

Between Groups

Within Groups

Total

Between Groups

Within Groups

Total

Between Groups

Within Groups

Total

Between Groups

Within Groups

Total

Between Groups

Within Groups

Total

Between Groups

Within Groups

Total

Between Groups

Within Groups

Total

Between Groups

Within Groups

Total

Berat_Half _Baked

Berat_After_Baked

Pengembangan_Half _

Baked


Baked

L

a

b

Tekstur

Air_DryBasis

Sum of


82

Lampiran 5. Analisa One Way Anova Persentase Penurunan Berat Produk American

Pizza Dough dalam Kemasan LDPE dan ALU

Lampiran 6. Analisa Sensori Akhir dengan Mann-Whitney

American Pizza Dough Konsentrasi Yeast 5% fresh Vs American Pizza Dough dengan

Konsentrasi Yeast 5% dalam Kemasan LDPE selama 12 Minggu

American Pizza Dough Konsentrasi Yeast 5% fresh Vs American Pizza Dough dengan

Konsentrasi Yeast 5% dalam Kemasan ALU selama 12 Minggu

ANOVA

Nilai

1,097 1 1,097 ,930 ,345

28,306 24 1,179

29,403 25

Between Groups

Within Groups

Total

Sum of


Test Statisticsa

429,000 321,500 400,000 408,500 395,500 291,500

894,000 786,500 865,000 873,500 860,500 756,500

-,330 -2,020 -,786 -,653 -,856 -2,492

,742 ,043 ,432 ,514 ,392 ,013

Mann-Whitney U

Wilcoxon W

Z


Rasa Aroma Warna

Pengemb



Test Statisticsa

381,000 428,500 350,000 378,500 425,500 441,500

846,000 893,500 815,000 843,500 890,500 906,500

-1,082 -,342 -1,568 -1,123 -,386 -,135

,279 ,733 ,117 ,261 ,700 ,893

Mann-Whitney U

Wilcoxon W

Z


Rasa Aroma Warna

Pengemb



83

American Pizza Dough dengan Konsentrasi Yeast 5% dalam Kemasan LDPE selama 12

Minggu Vs American Pizza Dough dengan Konsentrasi Yeast 5% dalam Kemasan ALU

selama 12 Minggu

Lampiran 7. Analisa Korelasi American Pizza Dough dalam Kemasan LDPE

Test Statisticsa

399,000 338,500 400,000 341,500 354,500 278,500

864,000 803,500 865,000 806,500 819,500 743,500

-,800 -1,756 -,786 -1,702 -1,507 -2,695

,423 ,079 ,432 ,089 ,132 ,007

Mann-Whitney U

Wilcoxon W

Z


Rasa Aroma Warna

Pengemb



Correlations

1 ,313** ,026 -,273*

,005 ,823 ,016

78 78 78 78

,313** 1 -,013 ,027

,005 ,909 ,817

78 78 78 78

,026 -,013 1 -,347**

,823 ,909 ,002

78 78 78 78

-,273* ,027 -,347** 1

,016 ,817 ,002

78 78 78 78

Pearson Correlation

Sig. (2-tailed)

N

Pearson Correlation

Sig. (2-tailed)

N

Pearson Correlation

Sig. (2-tailed)

N

Pearson Correlation

Sig. (2-tailed)

N

Berat_Af ter_Baked


Baked

Tekstur

Air_DryBasis

Berat_Af ter_

Baked

Pengemban

gan_Af ter_

Baked Tekstur Air_DryBasis

Correlation is signif icant at the 0.01 level (2-tailed).**.

Correlation is signif icant at the 0.05 level (2-tailed).*.

84

Lampiran 8. Analisa Korelasi American Pizza Dough dalam Kemasan ALU

Correlations

1 ,419** ,187 -,254*

,000 ,101 ,025

78 78 78 78

,419** 1 ,460** -,197

,000 ,000 ,084

78 78 78 78

,187 ,460** 1 -,442**

,101 ,000 ,000

78 78 78 78

-,254* -,197 -,442** 1

,025 ,084 ,000

78 78 78 78

Pearson Correlation

Sig. (2-tailed)

N

Pearson Correlation

Sig. (2-tailed)

N

Pearson Correlation

Sig. (2-tailed)

N

Pearson Correlation

Sig. (2-tailed)

N

Berat_Af ter_Baked


Baked

Tekstur

Air_DryBasis

Berat_Af ter_

Baked

Pengemban

gan_Af ter_

Baked Tekstur Air_DryBasis

Correlation is signif icant at the 0.01 level (2-tailed).**.

Correlation is signif icant at the 0.05 level (2-tailed).*.

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