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6. DAFTAR PUSTAKA
Andayani, R;Y. Lisawati; dan Maimunah.(2008). Penentuan Aktivitas Antioksidan,
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 :
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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.
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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.
Ohlsson, T. & N. Bengtsson. (2002). Minimal Processing Technologies In the Food
Industry. Woodhead Publishing Limited. Cambrige England. PT.
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Protein Addition On Qualities of Gluten-Free Rice Crackers. The 12th
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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:
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
40
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)
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
Subset for alpha = 0.05
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.
42
protein
Duncan
perlakua
n N
Subset for alpha = 0.05
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
perlakua
n N
Subset for alpha = 0.05
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
perlakua
n N
Subset for alpha = 0.05
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.
43
serat
Duncan
perlakua
n N
Subset for alpha = 0.05
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
Perlakua
n
Kolmogorov-Smirnova Shapiro-Wilk
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
perlakua
n
Kolmogorov-Smirnova Shapiro-Wilk
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
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
a. Lilliefors Significance Correction
*. This is a lower bound of the true significance.
Tests of Normality
perlakua
n
Kolmogorov-Smirnova Shapiro-Wilk
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
perlakua
n N
Subset for alpha = 0.05
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
perlakua
n
Kolmogorov-Smirnova Shapiro-Wilk
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
40% .136 5 .200* .989 5 .976
a. Lilliefors Significance Correction
*. This is a lower bound of the true significance.
45
antioksidan
Duncan
perlakua
n N
Subset for alpha = 0.05
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
perlakua
n
Kolmogorov-Smirnova Shapiro-Wilk
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
perlakua
n N
Subset for alpha = 0.05
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
Kolmogorov-Smirnova Shapiro-Wilk
Statistic df Sig. Statistic df Sig.
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
Kolmogorov-Smirnova Shapiro-Wilk
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
perlakua
n N
Subset for alpha = 0.05
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.
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
a Based on positive ranks.
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
a Based on positive ranks.
b Wilcoxon Signed Ranks Test
Recommended