Lampiran 1a. Rekapitulasi data uji rating hedonik

LAMPIRAN 45

Lampiran 1a. Rekapitulasi data uji rating hedonik Panelis Sampel* Skor Warna Aroma Rasa Tekstur Keseluruhan 1 1 7 4 6 5 6 1 2 6 4 4 4 7 1 3 6 4 4 6 5 2 1 6 5 4 6 6 2 2 6 6 4 3 5 2 3 7 6 6 6 5 3 1 6 4 3 4 4 3 2 6 5 4 4 4 3 3 6 5 4 3 6 4 1 4 6 4 6 3 4 2 5 5 6 4 5 4 3 5 5 6 3 4 5 1 3 5 3 5 5 5 2 4 6 4 6 5 5 3 4 3 4 5 6 6 1 6 4 3 6 3 6 2 6 4 6 6 3 6 3 6 4 5 6 4 7 1 6 1 5 4 5 7 2 6 2 5 5 6 7 3 6 1 6 6 6 8 1 3 5 3 4 5 8 2 3 5 5 6 5 8 3 3 5 7 6 6 9 1 4 6 2 6 6 9 2 4 7 5 6 5 9 3 4 6 5 6 6 10 1 4 6 4 6 3 10 2 4 6 4 6 4 10 3 5 6 6 6 5 11 1 4 3 3 3 4 11 2 4 4 5 5 4 11 3 3 5 3 5 6 12 1 4 5 2 6 3 12 2 4 3 5 6 4 12 3 6 4 4 6 3 13 1 4 6 3 6 3 13 2 6 5 5 6 4 46

Lampiran 1a. Rekapitulasi data uji rating hedonik (lanjutan) Panelis Sampel* Skor Warna Aroma Rasa Tekstur Keseluruhan 13 3 6 4 5 6 5 14 1 7 5 6 3 3 14 2 7 4 6 3 5 14 3 7 3 7 4 3 15 1 4 3 5 6 6 15 2 4 5 7 6 6 15 3 4 6 5 6 7 16 1 7 6 6 2 5 16 2 7 6 5 3 4 16 3 7 6 4 3 4 17 1 5 3 6 2 6 17 2 5 4 5 3 6 17 3 5 5 5 3 5 18 1 5 4 3 2 6 18 2 5 5 3 2 5 18 3 5 3 5 3 6 19 1 4 4 2 4 4 19 2 4 4 2 3 4 19 3 5 6 2 4 5 20 1 6 5 5 5 5 20 2 6 4 5 3 5 20 3 6 5 6 4 5 21 1 5 6 4 4 6 21 2 5 6 5 3 5 21 3 5 6 6 4 6 22 1 5 6 3 5 4 22 2 4 6 5 5 6 22 3 6 6 3 6 6 23 1 6 5 3 6 2 23 2 6 5 6 6 3 23 3 6 5 4 7 4 24 1 6 5 4 3 5 24 2 6 6 5 3 5 24 3 6 4 4 2 5 25 1 4 3 5 4 5 25 2 4 4 3 5 4 25 3 4 5 4 5 3 26 1 3 6 3 5 5 47

Lampiran 1a. Rekapitulasi data uji rating hedonik (lanjutan) Panelis Sampel* Skor Warna Aroma Rasa Tekstur Keseluruhan 64 2 5 4 7 5 5 64 3 5 6 6 5 3 65 1 3 5 5 6 5 65 2 4 4 5 5 7 65 3 4 5 5 4 4 66 1 6 6 4 4 3 66 2 6 6 5 4 7 66 3 6 6 4 4 5 67 1 7 6 3 5 3 67 2 6 6 5 5 6 67 3 5 6 4 6 6 68 1 6 5 4 6 4 68 2 6 5 4 6 6 68 3 7 5 4 6 6 69 1 6 5 3 5 4 69 2 6 6 3 6 6 69 3 6 4 3 6 6 70 1 7 3 5 4 5 70 2 5 4 5 7 7 70 3 5 5 6 7 7 *) Keterangan: 1 : Yogurt dengan konsentrasi ekstrak angkak 2,5% 2 : Yogurt dengan konsentrasi ekstrak angkak 5,0% 3 : Yogurt dengan konsentrasi ekstrak angkak 7,5% Lampiran 1b. Pengolahan data uji rating hedonik (warna) Dependent Variable: Skor ANOVA Tests of Between-Subjects Effects Source Type III Sum of Squares df Mean Square F Sig. Model 4392.324(a) 72 61.004 31.334.000 Panelis 235.624 69 3.415 1.754.003 Sample 64.657 2 32.329 16.605.000 Error 268.676 138 1.947 Total 4661.000 210 a R Squared =.942 (Adjusted R Squared =.912) Sampel berbeda nyata pada taraf 5%, maka dilakukan uji Duncan 51

Lampiran 1b. Pengolahan data uji rating hedonik (warna) (lanjutan) Duncan a,b Skor Sample N Subset 1 2 3 Yoghurt with angkak extract concentration 7,5% 70 3.71 Yoghurt with angkak extract concentration 5,0% Yoghurt with angkak extract concentration 2,5% 70 4.46 70 5.07 Sig. 1.000 1.000 1.000 Means for groups in homogeneous subsets are displayed. Based on Type III Sum of Squares The error term is Mean Square(Error) = 1.947. a Uses Harmonic Mean Sample Size = 70.000. b Alpha =.05. Lampiran 1c. Pengolahan data uji rating hedonik (aroma) Dependent Variable: Skor ANOVA Tests of Between-Subjects Effects Source Type III Sum of Squares df Mean Square F Sig. Model 3914.467(a) 72 54.368 42.742.000 Panelis 407.124 69 5.900 4.639.000 Sample 1.800 2.900.708.495 Error 175.533 138 1.272 Total 4090.000 210 a R Squared =.957 (Adjusted R Squared =.935) Sampel tidak berbeda nyata pada taraf signifikansi 5% Lampiran 1d. Pengolahan data uji rating hedonik (rasa) Dependent Variable: Skor ANOVA Tests of Between-Subjects Effects Source Type III Sum of Squares df Mean Square F Sig. Model 3023.638(a) 72 41.995 27.419.000 Panelis 334.481 69 4.848 3.165.000 Sample 31.971 2 15.986 10.437.000 Error 211.362 138 1.532 Total 3235.000 210 a R Squared =.935 (Adjusted R Squared =.901) Sampel berbeda nyata pada taraf signifikansi 5%, maka dilakukan uji Duncan 52

Lampiran 1d. Pengolahan data uji rating hedonik (rasa) (lanjutan) Skor Duncan a,b Sampel N Subset 1 2 Yoghurt with angkak extract concentration 7,5% 70 3.01 Yoghurt with angkak extract concentration 5,0% Yoghurt with angkak extract concentration 2,5% 70 3.74 70 3.91 Sig. 1.000.414 Means for groups in homogeneous subsets are displayed. Based on Type III Sum of Squares The error term is Mean Square(Error) = 1.532. a Uses Harmonic Mean Sample Size = 70.000. b Alpha =.05. Lampiran 1e. Pengolahan data uji rating hedonik (tekstur) Dependent Variable: Skor ANOVA Tests of Between-Subjects Effects Source Type III Sum of Squares df Mean Square F Sig. Model 4315.857(a) 72 59.942 27.109.000 Panelis 326.214 69 4.728 2.138.000 Sample 2.857 2 1.429.646.526 Error 305.143 138 2.211 Total 4621.000 210 a R Squared =.934 (Adjusted R Squared =.900) Sampel tidak berbeda nyata pada taraf signifikansi 5% Lampiran 1f. Pengolahan data uji rating hedonik (keseluruhan) Dependent Variable: Skor ANOVA Tests of Between-Subjects Effects Source Type III Sum of Squares df Mean Square F Sig. Model 3086.629(a) 72 42.870 34.321.000 Panelis 226.957 69 3.289 2.633.000 Sample 14.295 2 7.148 5.722.004 Error 172.371 138 1.249 Total 3259.000 210 a R Squared =.947 (Adjusted R Squared =.920) Sampel berbeda nyata pada taraf signifikansi 5%, maka dilakukan uji Duncan 53

Lampiran 1f. Pengolahan data uji rating hedonik (keseluruhan) (lanjutan) Skor Duncan a,b Sample N Subset 1 2 Yoghurt with angkak extract concentration 7,5% 70 3.31 Yoghurt with angkak extract concentration 5,0% Yoghurt with angkak extract concentration 2,5% 70 3.83 70 3.90 Sig. 1.000.706 Means for groups in homogeneous subsets are displayed. Based on Type III Sum of Squares a Uses Harmonic Mean Sample Size = 70.000. Lampiran 1g. Pengolahan data uji rangking hedonik (keseluruhan) Friedman Test Ranks Mean Rank Yoghurt with angkak extract concentration 7,5% 1.77 Yoghurt with angkak extract concentration 5,0% 1.84 Yoghurt with angkak extract concentration 2,5% 2.39 N 70 Chi-Square 15.800 df 2 Asymp. Sig..000 a Friedman Test Lampiran 2a. Rekapitulasi data uji rating hedonik Skor Panelis Sampel* Warna Aroma Rasa Tekstur Keseluruhan 1 1 5 2 6 4 3 1 2 4 6 4 5 5 1 3 5 2 1 2 2 2 1 6 3 2 2 2 2 2 7 5 1 2 1 2 3 6 3 1 4 1 3 1 5 3 5 4 4 3 2 6 3 4 6 5 3 3 4 3 3 6 2 4 1 5 3 1 2 5 54

Lampiran 2a. Rekapitulasi data uji rating hedonik (lanjutan) Skor Panelis Sampel* Warna Aroma Rasa Tekstur Keseluruhan 4 2 3 4 1 4 5 4 3 3 3 1 4 5 5 1 6 6 5 2 2 5 2 6 6 6 4 5 5 3 6 5 6 5 6 6 1 5 2 5 2 4 6 2 6 6 5 6 6 6 3 5 6 3 6 4 7 1 6 4 3 3 5 7 2 7 6 5 6 3 7 3 6 5 6 5 1 8 1 7 5 4 4 4 8 2 3 1 5 3 6 8 3 3 2 4 5 6 9 1 3 5 3 2 3 9 2 6 6 2 6 4 9 3 6 6 1 3 2 10 1 3 7 4 6 2 10 2 6 7 2 2 6 10 3 3 7 2 3 2 11 1 6 4 2 5 4 11 2 4 2 2 5 5 11 3 7 2 2 6 1 12 1 6 4 4 2 3 12 2 5 5 3 5 5 12 3 7 6 4 3 5 13 1 4 3 5 2 5 13 2 6 4 3 6 4 13 3 2 2 5 6 2 14 1 2 4 6 5 5 14 2 4 4 7 6 3 14 3 2 4 5 6 2 15 1 4 4 6 3 2 15 2 6 6 5 6 3 15 3 2 3 3 6 2 16 1 6 5 7 3 4 16 2 3 5 6 5 5 16 3 3 5 5 7 3 17 1 4 3 5 3 6 17 2 2 3 4 4 4 17 3 6 2 3 4 5 18 1 5 2 3 2 2 18 2 6 1 4 5 1 18 3 3 2 5 5 3 19 1 4 4 2 3 3 19 2 6 5 3 6 3 19 3 5 5 1 3 3 55

Lampiran 2a. Rekapitulasi data uji rating hedonik (lanjutan) Skor Panelis Sampel* Warna Aroma Rasa Tekstur Keseluruhan 67 1 7 6 2 7 4 67 2 4 5 2 5 1 67 3 3 7 1 5 2 68 1 5 6 3 6 5 68 2 5 6 3 6 4 68 3 2 5 2 6 2 69 1 6 6 3 7 4 69 2 5 6 4 7 1 69 3 5 7 2 6 2 70 1 6 5 6 5 4 70 2 4 6 3 4 1 70 3 4 7 4 2 4 *) Keterangan: 1 : Yogurt dengan konsentrasi buah segar 10% 2 : Yogurt dengan konsentrasi buah segar 20% 3 : Yogurt dengan konsentrasi buah segar 30% Lampiran 2b. Pengolahan data uji rating hedonik (warna) Dependent Variable: Score ANOVA Tests of Between-Subjects Effects Source Type III Sum of Squares df Mean Square F Sig. Model 6263,029(a) 72 86,987 286,007,000 Panelis 236,214 69 3,423 11,256,000 Sample,029 2,014,047,954 Error 41,971 138,304 Total 6305,000 210 a R Squared =,993 (Adjusted R Squared =,990) Sampel tidak berbeda nyata pada taraf signifikansi 5% Lampiran 2c. Pengolahan data uji rating hedonik (aroma) Dependent Variable: Score ANOVA Tests of Between-Subjects Effects Source Type III Sum of Squares df Mean Square F Sig. Model 5090,276(a) 72 70,698 125,526,000 Panelis 248,933 69 3,608 6,406,000 Sample 2,943 2 1,471 2,613,077 Error 77,724 138,563 Total 5168,000 210 a R Squared =,985 (Adjusted R Squared =,977) Sampel tidak berbeda nyata pada taraf signifikansi 5% 59

Lampiran 2d. Pengolahan data uji rating hedonik (rasa) Dependent Variable: Score ANOVA Tests of Between-Subjects Effects Source Type III Sum of Squares df Mean Square F Sig. Model 4719,543(a) 72 65,549 85,777,000 Panelis 213,757 69 3,098 4,054,000 Sample 34,543 2 17,271 22,601,000 Error 105,457 138,764 Total 4825,000 210 a R Squared =,978 (Adjusted R Squared =,967) Sampel berbeda nyata pada taraf signifikansi 5%, maka dilakukan uji Duncan Duncan Score Sample N Subset Yoghurt with fresh fruit concentration 10% 70 4,04 1 2 Yoghurt with fresh fruit concentration 30% Yoghurt with fresh fruit concentration 20% 70 4,86 70 4,94 Sig. 1,000,563 Means for groups in homogeneous subsets are displayed. Based on Type III Sum of Squares The error term is Mean Square(Error) =,764. a Uses Harmonic Mean Sample Size = 70,000. b Alpha =,05. Lampiran 2e. Pengolahan data uji rating hedonik (tekstur) Dependent Variable: Score Tests of Between-Subjects Effects Source Type III Sum of Squares df Mean Square F Sig. Model 5405,333(a) 72 75,074 155,403,000 Panelis 248,190 69 3,597 7,446,000 Sampel 6,667 2 3,333 6,900,001 Error 66,667 138,483 Total 5472,000 210 a R Squared =,988 (Adjusted R Squared =,981) Sampel berbeda nyata pada taraf signifikansi 5%, maka dilakukan uji Duncan 60

Lampiran 2e. Pengolahan data uji rating hedonik (tekstur) (lanjutan) Score Duncan Sample N Subset 1 2 Yoghurt with fresh fruit concentration 10% 70 4,71 Yoghurt with fresh fruit concentration 30% Yoghurt with fresh fruit concentration 20% 70 5,00 70 5,14 Sig. 1,000,226 Means for groups in homogeneous subsets are displayed. Based on Type III Sum of Squares The error term is Mean Square(Error) =,483. a Uses Harmonic Mean Sample Size = 70,000. b Alpha =,05. Lampiran 2f. Pengolahan data uji rating hedonik (keseluruhan) Dependent Variable: Score Tests of Between-Subjects Effects Source Type III Sum of Squares df Mean Square F Sig. Model 5523,133(a) 72 76,710 121,865,000 Panelis 136,648 69 1,980 3,146,000 Sample 15,800 2 7,900 12,550,000 Error 86,867 138,629 Total 5610,000 210 a R Squared =,985 (Adjusted R Squared =,976) Sampel berbeda nyata pada taraf signifikansi 5%, maka dilakukan uji Duncan Score Duncan Sample N Subset 1 2 Yoghurt with fresh fruit concentration 10% 70 4,67 Yoghurt with fresh fruit concentration 30% Yoghurt with fresh fruit concentration 20% 70 5,21 70 5,29 Sig. 1,000,595 Means for groups in homogeneous subsets are displayed. Based on Type III Sum of Squares The error term is Mean Square(Error) =,629. a Uses Harmonic Mean Sample Size = 70,000. b Alpha =,05. 61

Lampiran 2g. Pengolahan data uji rangking hedonik (keseluruhan) Ranks Mean Rank Yoghurt with fresh fruit concentration 30% 1.94 Yoghurt with fresh fruit concentration 10% 1.71 Yoghurt with fresh fruit concentration 20% 2.36 Test Statistics(a) N 70 Chi-Square 15.276 df 2 Asymp. Sig..000 a Friedman Test Lampiran 3. Rekapitulasi data pengukuran viskositas Sampel Viskositas (mpas) Rataan (m.pas) Low fat fruity yogurt 1a 2.500 Low fat fruity yogurt 1b 2.500 Low fat fruity yogurt 2a 2.500 2.500 Low fat fruity yogurt 2b 2.500 Lampiran 4. Rekapitulasi data pengukuran ph Sampel ph Rataan Low fat fruity yogurt 1a 4.07 Low fat fruity yogurt 1b 4.07 Low fat fruity yogurt 2a 4.06 4.07 Low fat fruity yogurt 2b 4.07 Lampiran 5. Rekapitulasi data pengukuran TAT Sampel Low fat fruity yogurt 1a Bobot cuplikan (ml) Volume NaOH (ml) 1.4 N NaOH Faktor Pengenceran (FP) TAT (%) 1.26 Low fat fruity yogurt 1b 1.4 1.26 10 0.0997 10 Low fat fruity yogurt 2a 1.4 1.26 Low fat fruity yogurt 2b 1.4 1.26 Rataan (%) 1.26 62

Lampiran 6. Rekapitulasi data pengukuran TPT Sampel TPT ( o Brix) Rataan Low fat fruity yogurt 1a 14.9 Low fat fruity yogurt 1b 14.9 Low fat fruity yogurt 2a 14.9 14.9 Low fat fruity yogurt 2b 14.8 Lampiran 7a. Rekapitulasi data analisis kadar air Sampel Massa sampel (g) Massa cawan (g) Massa sampel setelah dikeringkan (g) Kadar Air (%bb) Low fat fruity yogurt 1a 22.9471 5.1147 8.3232 86.0178 Low fat fruity yogurt 1b 22.9012 5.1094 8.3176 85.9911 Low fat fruity yogurt 2a 20.8747 5.3471 8.4396 85.1854 Low fat fruity yogurt 2b 20.8364 5.2976 8.3912 85.1529 Rataan (%bb) Kadar Air (%bk) 85.59 593.96 Lampiran 7b. Rekapitulasi data analisis kadar abu Sampel Massa sampel (g) Massa cawan (g) Massa sampel + cawan setelah dikeringkan (g) Kadar Abu (%bb) Low fat fruity yogurt 1a 11.0261 21.2137 21.2958 0.7446 Low fat fruity yogurt 1b 11.0012 21.0891 21.1701 0.7363 Low fat fruity yogurt 2a 11.3928 20.5041 20.5863 0.7215 Low fat fruity yogurt 2b 11.3435 20.2387 20.3195 0.7123 Lampiran 7c. Rekapitulasi data analisis kadar lemak Sampel Massa sampel (g) Massa labu lemak (g) Massa sampel + labu setelah dikeringkan (g) Kadar Lemak (%bb) Low fat fruity yogurt 1a 5.2069 97.2473 97.2538 0.1248 Low fat fruity yogurt 1b 5.1169 97.2425 97.8565 0.1200 Low fat fruity yogurt 2a 4.6545 115.8775 115.8821 0.0988 Low fat fruity yogurt 2b 4.6437 114.6254 114.6307 0.1141 Rataan (%bb) Kadar Abu (%bk) 0.73 5.07 Rataan (%bb) Kadar Lemak (%bk) 0.11 0.76 Lampiran 7d. Rekapitulasi data analisis kadar protein Sampel Massa sampel (g) Volume HCl (ml) Kadar N (%) Kadar Protein (%bb) Low fat fruity yogurt 1a 0.3462 4.9 0.4921 3.1397 Low fat fruity yogurt 1b 0.3425 4.8 0.4876 3.1107 Low fat fruity yogurt 2a 0.4840 6.8 0.4885 3.1166 Low fat fruity yogurt 2b 0.4827 6.7 0.4876 3.1106 Rataan (%bb) Kadar Protein (%bk) 3.12 21.65 63

Lampiran 7e.Perhitungan kadar karbohidrat by difference Kadar air Kadar abu Kadar protein Kadar lemak Kadar Karbohidrat Total %bb %bk %bb %bk %bb %bk %bb %bk %bb %bk %bb %bk 85.59-0.73 5.07 3.12 21.65 0.11 0.76 10.45 72.52 100 100 Lampiran 8. Rekapitulasi data kurva standar asam askorbat Konsentrasi asam askorbat (mg) 0.00 A blanko U1 A standar U2 Rata-rata A blanko - A standar 0.893 0.892 0.8925 0.0015 0.05 0.844 0.847 0.8455 0.0486 0.10 0.894 0.792 0.792 0.792 0.1019 0.20 0.682 0.683 0.6825 0.2124 0.50 0.368 0.366 0.3670 0.5270 A blanko - A standar 0,6 0,5 0,4 0,3 0,2 0,1 0-0,1 y = 1,0572x - 0,0016 R² = 0,9999 0 0,1 0,2 0,3 0,4 0,5 0,6 Konsentrasi asam askorbat (mg) Lampiran 9a. Rekapitulasi data analisis aktivitas antioksidan ekstrak angkak Sampel Ekstrak Angkak 1a A blanko A A blanko - AEAC AEAC sampel A sampel (mgaeq/ml) (mgaeq/100ml) 0.765 0.129 0.1235 12.3534 Ekstrak Angkak 1b 0.767 0.127 0.1216 12.1642 0.894 Ekstrak Angkak 2a 0.786 0.108 0.1037 10.3670 Ekstrak Angkak 2b 0.774 0.120 0.1150 11.5021 Rata-rata (mgaeq/100ml) 11.60 Lampiran 9b. Rekapitulasi data analisis aktivitas antioksidan Low fat fruity yogurt Sampel Low fat fruity yogurt 1a A blanko A A blanko - AEAC AEAC sampel A sampel (mgaeq/ml) (mgaeq/100ml) 0.651 0.243 0.2314 23.1366 Low fat fruity yogurt 1b 0.651 0.243 0.2314 23.1366 0.894 Low fat fruity yogurt 2a 0.651 0.243 0.2314 23.1366 Low fat fruity yogurt 2b 0.656 0.238 0.2266 22.6636 Rata-rata (mgaeq/100ml) 23.02 64

Lampiran 10. Kandungan total mikroba (TPC) pada low fat fruity yogurt Pengenceran Jumlah mikroba (CFU/ml) Low fat fruity yogurt 1 Low fat fruity yogurt 2 I II I II 10-5 TBUD TBUD TBUD TBUD 10-6 TBUD TBUD TBUD TBUD 10-7 86 79 97 81 CFU/ml 8.6 x 10 8 Lampiran 11. Hasil pengujian APM low fat fruity yogurt Pengenceran Koliform (APM/ml) Low fat fruity yogurt I II III Kombinasi 10-1 - - - - - - - - - 0 10-2 - - - - - - - - - 0 10-3 - - - - - - - - - 0 10-4 - - - - - - - - - 0 APM/ml < 3.0 Lampiran 12. Kandungan total BAL low fat fruity yogurt Pengenceran Total BAL (CFU/ml) Low fat fruity yogurt 1 Low fat fruity yogurt 2 I II I II 10-6 TBUD TBUD TBUD TBUD 10-7 TBUD TBUD TBUD TBUD 10-8 41 42 50 46 CFU/ml 4.5 x 10 9 Lampiran 13. Kandungan total kapang dan khamir low fat fruity yogurt Pengenceran Total Kapang dan Khamir (CFU/ml) Low fat fruity yogurt 1 Low fat fruity yogurt 2 I II I II 10-1 0 0 0 0 10-2 0 0 0 0 10-3 0 0 0 0 CFU/ml < 1.0 x 10 2 65