7. LAMPIRAN Lampiran 1. Deskriptif Statistik Kandungan Amilosa Tepung Singkong Dependent Variable: AMILOSA1 PKRNGAN STD SD DH BLANCH Descriptive Statistics Mean Std. Deviation N 24,9205,94957 6 27,1036,70099 6 29,0225,75416 6 35,4399,63411 6 29,1216 4,07396 24 24,2646,75931 6 27,0844,88607 6 27,7352 1,52279 6 34,7040,97026 6 28,4471 4,04940 24 23,7938,86820 6 25,2619,30174 6 27,3752,26235 6 31,6809,87517 6 27,0280 3,09624 24 24,3263,93942 18 26,4833 1,09181 18 28,0443 1,18278 18 33,9416 1,84978 18 28,1989 3,81656 72 Lampiran 2. Tabel Post Hoc Kandungan Amilosa Tepung Singkong terhadap Perbedaan Pengeringan (Pengeringan Tahap Pertama) Tukey HSD a,b PKRNGAN DH SD STD Sig. AMILOSA1 Subset N 1 2 3 24 27,0280 24 28,4471 24 29,1216 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) =,722. a. Uses Harmonic Mean Sample Size = 24,000. b. Alpha =,05. 69
Lampiran 3. Tabel Post Hoc Kandungan Amilosa Tepung Singkong terhadap Perbedaan Perlakuan Blanching yang Digunakan Tukey HSD a,b BLANCH Sig. AMILOSA1 N 1 2 3 4 18 24,3263 18 26,4833 Subset 18 28,0443 18 33,9416 1,000 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) =,722. a. Uses Harmonic Mean Sample Size = 18,000. b. Alpha =,05. Lampiran 4. Deskriptif Statistik Kandungan Sianida Tepung Singkong Descriptive Statistics Dependent Variable: CN1 PKRNGAN STD SD DH BLANCH BLANCHING 80 BLANCHING 65 BLANCHING 50 KONTROL BLANCHING 80 BLANCHING 65 BLANCHING 50 KONTROL BLANCHING 80 BLANCHING 65 BLANCHING 50 KONTROL BLANCHING 80 BLANCHING 65 BLANCHING 50 KONTROL Mean Std. Deviation N,9169,09996 6 1,1279,15087 6 1,6394,18250 6 2,7174,14832 6 1,6004,72467 24 1,5929,21894 6 2,0888,32694 6 2,9020,32232 6 4,5612,12876 6 2,7862 1,17625 24 1,1200,18905 6 1,4054,18797 6 2,0426,22739 6 3,6050,44962 6 2,0432 1,01755 24 1,2099,33537 18 1,5407,47025 18 2,1947,59089 18 3,6279,81912 18 2,1433 1,09383 72 70
Lampiran 5. Tabel Post Hoc Kandungan Sianida Tepung Singkong terhadap Perbedaan Pengeringan Tukey HSD a,b PKRNGAN STD DH SD Sig. CN1 Subset N 1 2 3 24 1,6004 24 2,0432 24 2,7862 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) =,057. a. Uses Harmonic Mean Sample Size = 24,000. b. Alpha =,05. Lampiran 6. Tabel Post Hoc Kandungan Sianida Tepug Singkong terhadap Perbedaan Perlakuan Blanching yang Digunakan (Pengeringan Tahap Pertama) Tukey HSD CN1 Subset BLANCH N 1 2 3 4 BLANCHING 80 18 1,2099 BLANCHING 65 18 1,5407 BLANCHING 50 18 2,1947 KONTROL 18 3,6279 Sig. 1,000 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) =,057. a Uses Harmonic Mean Sample Size = 18,000. b Alpha =,05. 71
Lampiran 7. Deskriptif Statistik Kandungan Amilosa Tiwul Instan Kering Dependent Variable: AMILOSA2 PKRNGAN std sd dh BLANCH Descriptive Statistics Mean Std. Deviation N 20,9214,67708 6 23,9224,85934 6 27,3964,21046 6 30,7509,65738 6 25,7478 3,81424 24 19,8695,32700 6 23,3669,21041 6 25,3056,23872 6 29,1510 1,13624 6 24,4232 3,47281 24 17,5903,20852 6 21,8339,09488 6 24,0649,37780 6 26,1695,20955 6 22,4146 3,25574 24 19,4604 1,49192 18 23,0411 1,02898 18 25,5889 1,43976 18 28,6904 2,08230 18 24,1952 3,73599 72 Lampiran 8. Tabel Post Hoc Kandungan Amilosa Tiwul Instan Kering terhadap Perbedaan Pengeringan Tukey HSD a,b PKRNGAN dh sd std Sig. AMILOSA2 Subset N 1 2 3 24 22,4146 24 24,4232 24 25,7478 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) =,284. a. Uses Harmonic Mean Sample Size = 24,000. b. Alpha =,05. 72
Lampiran 9. Tabel Post Hoc Kandungan Amilosa terhadap Tiwul Instan Kering Perbedaan Perlakuan Blanching yang Digunakan Tukey HSD a,b BLANCH Sig. AMILOSA2 N 1 2 3 4 18 19,4604 18 23,0411 Subset 18 25,5889 18 28,6904 1,000 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) =,284. a. Uses Harmonic Mean Sample Size = 18,000. b. Alpha =,05. Lampiran 10. Deskriptif Statistik Kandungan Sianida Tiwul Instan Kering Descriptive Statistics Dependent Variable: CN2 PKRNGAN std sd dh BLANCH Mean Std. Deviation N,7470,08144 6,9190,12292 6 1,3356,14869 6 2,2140,12084 6 1,3039,59042 24 1,2978,17838 6 1,7018,26637 6 2,3644,26260 6 3,7161,10490 6 2,2700,95833 24,9125,15402 6 1,1357,13868 6 1,6642,18526 6 2,9371,36632 6 1,6623,83002 24,9858,27324 18 1,2521,38249 18 1,7881,48142 18 2,9557,66736 18 1,7454,89155 72 73
Lampiran 11. Tabel Post Hoc Kandungan Sianida terhadap Tiwul Instan Kering Perbedaan Pengeringan Tukey HSD a,b PKRNGAN std dh sd Sig. CN2 Subset N 1 2 3 24 1,3039 24 1,6623 24 2,2700 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) =,038. a. Uses Harmonic Mean Sample Size = 24,000. b. Alpha =,05. Lampiran 12. Tabel Post Hoc Kandungan Sianida Tiwul Instan Kering terhadap Perbedaan Perlakuan Blanching yang Digunakan Tukey HSD a,b BLANCH Sig. CN2 N 1 2 3 4 18,9858 18 1,2521 Subset 18 1,7881 18 2,9557 1,000 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) =,038. a. Uses Harmonic Mean Sample Size = 18,000. b. Alpha =,05. 74
Lampiran 13. Deskriptif Statistik Cemaran Kapang Tiwul Instan Kering Descriptive Statistics Dependent Variable: MIKRO PKRNGAN std sd dh BLANCH Mean Std. Deviation N 2,90442,005519 6 3,39992,083638 6 3,49125,173175 6 3,71313,117559 6 3,37718,319887 24 3,12247,159097 6 3,50696,096832 6 3,66575,059005 6 3,84682,202703 6 3,53550,302744 24 2,89053,181666 6 2,91558,175475 6 3,18645,159412 6 3,63874,163246 6 3,15783,345948 24 2,97247,170603 18 3,27415,289761 18 3,44782,242606 18 3,73290,178423 18 3,35684,354861 72 Lampiran 14. Tabel Post Hoc Cemaran Kapang Tiwul Instan Kering terhadap Perbedaan Pengeringan Duncan a,b PKRNGAN dh std sd Sig. MIKRO Subset N 1 2 3 24 3,15783 24 3,37718 24 3,53550 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) =,020. a. Uses Harmonic Mean Sample Size = 24,000. b. Alpha =,05. 75
Lampiran 15. Tabel Post Hoc Cemaran Tiwul Instan Kering terhadap Perbedaan Perpustakaan Unika Perlakuan Blanching yang Digunakan MIKRO Duncan a,b Subset BLANCH Sig. N 18 18 18 18 1 2,97247 2 3 4 3,27415 3,44782 1,000 1,000 1,000 3,73290 1,000 Means for groups in homogeneous subsets are displayed. Based on Type III Sum of Squares The error term is Mean Square(Error) =,020. a. Uses Harmonic Mean Sample Size = 18,000. b. Alpha =,05. Lampiran 16. Singkong Mentah Sebelum dan Sesudah Dikupas Singkong Mentah Seelum Dikupas Singkong Mentah Setelah Dikupas 76
Lampiran 17. Gambar Singkong Setelah Perlakuan Blanching Perpustakaan Unika Blanching 80oC Blanching 65oC Blanching 50oC Kontrol Lampiran 18. Tepung Singkong dari Ketiga Metode Pengeringan dan Perlakuan Blanching Solar Tunnel Drying (Dari Atas:Kiri Kanan Open Air Sun Drying (Dari Atas:Kiri Kanan Blanching 80oC, 65oC; Bawah: Kiri - Kanan 50oC, Blanching 80oC, 65oC; Bawah: Kiri - Kanan Kontrol) 50oC, Kontrol) 77
Perpustakaan Unika Cabinet Drying (Dari Atas:Kiri Kanan Blanching 80oC, 65oC; Bawah: Kiri - Kanan 50oC, Kontrol) Lampiran 19. Tepung Singkong dari Ketiga Metode Pengeringan dan Perlakuan Blanching Solar Tunnel Drying (Dari Atas:Kiri Kanan Open Air Sun Drying (Dari Atas:Kiri Kanan Blanching 80oC, 65oC; Bawah: Kiri - Kanan 50oC, Blanching 80oC, 65oC; Bawah: Kiri - Kanan Kontrol) 50oC, Kontrol) 78
Cabinet Drying (Dari Atas:Kiri Kanan Blanching 80 o C, 65 o C; Bawah: Kiri - Kanan 50 o C, Kontrol) Lampiran 20. Gambar Tiwul Instan Singkong Kering Cabinet Drying (Dari Kiri Kanan; Blanching 80 o C, 65 o C, 50 o C, Kontrol) Open Air Sun Drying (Dari Kiri Kanan; Blanching 80 o C, 65 o C, 50 o C, Kontrol) 79
Solar Tunnel Drying (Dari Kiri Kanan; Blanching 80 o C, 65 o C, 50 o C, Kontrol) Lampiran 21. Gambar Tiwul Instan Singkong Siap Konsumsi Cabinet Drying (Dari Kiri Kanan; Blanching 80 o C, 65 o C, 50 o C, Kontrol) Open Air Sun Drying (Dari Kiri Kanan; Blanching 80 o C, 65 o C, 50 o C, Kontrol) 80
Solar Tunnel Drying (Dari Kiri Kanan; Blanching 80 o C, 65 o C, 50 o C, Kontrol) Lampiran 22. Gambar Cemaran Kapang Tiwul Instan Singkong Kering Cabinet Drying (Dari Kanan Kiri; Blanching 80 o C, 65 o C, 50 o C, Kontrol) Open Air Sun Drying (Dari Kanan Kiri; Blanching 80 o C, 65 o C, 50 o C, Kontrol) 81
Solar Tunnel Drying (Dari Kiri Kanan; Blanching 80 o C, 65 o C, 50 o C, Kontrol) Lampiran 23. Cabinet Dryer 82
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Lampiran 24. Lembar Kuisioner Nama : Umur : KESUKAAN Dihadapan Anda terdapat sampel tiwul instan/tiwul singkong, ujilah bagaimana tingkat kesukaan dari tepung tersebut. Berilah skor sesuai dengan keterangan, pada tingkat kesukaan sesuai dengan kesukaan yang Anda pahami. Kode Sampel Karakteristik Kesukaan Keterangan : 5. Sangat Suka 4. Suka 3. Cukup Suka 2. Tidak Suka 1. Sangat Tidak Suka 84
Nama : Umur : AROMA Dihadapan Anda terdapat sampel tiwul instan/tiwul singkong, ujilah bagaimana karateristik aroma dari tepung tersebut. Berilah skor sesuai dengan keterangan, pada karakteristik aroma sesuai dengan aroma yang Anda pahami. Kode Sampel Karakteristik Aroma Keterangan : 5. Aroma Singkong Sangat Kuat 4. Aroma Singkong Kuat 3. Aroma Singkong Sedang 2. Aroma Singkong Lemah 1. Tidak Ada Aroma Singkong 85
Nama : Umur : WARNA Dihadapan Anda terdapat sampel tiwul instan/tiwul singkong, ujilah bagaimana karateristik warna dari tepung tersebut. Berilah skor sesuai dengan keterangan, pada karakteristik waarna sesuai dengan warna yang Anda pahami. Kode Sampel Karakteristik Warna Keterangan : 5. Warna Sangat Putih 4. Warna Putih 3. Warna Putih Kekuningan 2. Warna Kekuningan 1. Warna Sangat Kuning 86
Nama : Umur : TEKSTUR Dihadapan Anda terdapat sampel tiwul singkong, ujilah bagaimana karateristik tekstur dari tepung tersebut. Berilah skor sesuai dengan keterangan, pada karakteristik tekstur sesuai dengan tekstur yang Anda pahami. Kode Sampel Karakteristik Tekstur Keterangan : 5. Tekstur Sangat Kenyal 4. Tekstur Kenyal 3. Tekstur Cukup Kenyal 2. Tekstur Keras 1. Tekstur Sangat Keras Sekali 87
Nama : Umur : RASA Dihadapan Anda terdapat sample tiwul singkong, ujilah bagaimana karateristik warna dari tiwul tersebut. Berilah skor sesuai dengan keterangan, pada karakteristik rasa sesuai dengan rasa yang Anda pahami. Kode Sampel Karakteristik Rasa Keterangan : 5. Sangat enak 4. Enak 3. Cukup enak 2. Tidak enak 1. Sangat tidak enak 88