LAMPIRAN. Kedua sampel sama Kedua sampel berbeda

LAMPIRAN Lampiran 1. Kuesioner Uji Pembedaan Sederhana UJI PEMBEDAAN SEDERHANA Nama : tanggal : Produk : Cookies ubi jalar Instruksi : 1. Dihadapan anda terdapat dua buah sampel cookies. Cicipi sampel secara berurutan dari sampel di sebelah kiri kemudian sampel sebelah kanan 2. Pencicipan hanya dilakukan SATU kali dan tidak diperkenankan mengulang pencicipan 3. Netralkan indera pencicip anda tahu putih dan air minum, kemudian istirahatkan indera pencicip selama ± 3 menit sebelum melakukan pencicipan pada sampel yang lain 4. Identifikasi apakah ada perbedaan keseluruhan mutu sensori diantara kedua sampel 5. Beri penilaian anda dengan tanda ( ) pada kolom di bawah ini Kedua sampel sama Kedua sampel berbeda Pertanyaan tambahan : Jika kedua sampel berbeda, pada atribut sensori mana anda rasakan terdapat perbedaan antar sampel? beri tanda check list ( ) pada kolom di bawah ini : Atribut Warna Komentar Aroma Rasa Aftertaste

Lampiran 2. Tabulasi data dan pengolahan data dengan analisis Chisquare pada cookies A dan cookies B Jawaban * Sajian Crosstabulation Sajian Total AA/BB AB/BA Jawaban sama 4 0 4 beda 0 4 4 Total 4 4 8 Chi-Square Tests Value df Asymp. Sig. (2-sided) Pearson Chi-Square 8.000(b) 1.005 Continuity Correction(a) 4.500 1.034 Likelihood Ratio 11.090 1.001 Exact Sig. (2-sided) Exact Sig. (1-sided) Fisher's Exact Test.029.014 N of Valid Cases 8 a Computed only for a 2x2 table b 4 cells (100.0%) have expected count less than 5. The minimum expected count is 2.00. Lampiran 3. Tabulasi data dan pengolahan data dengan analisis Chisquare pada cookies B dan cookies C Jawaban * Sajian Crosstabulation Sajian Total BB/CC BC/CB Jawaban sama 3 0 3 beda 1 4 5 Total 4 4 8 Chi-Square Tests Value df Asymp. Sig. (2-sided) Pearson Chi-Square 4.800(b) 1.028 Continuity Correction(a) 2.133 1.144 Likelihood Ratio 6.086 1.014 Exact Sig. (2-sided) Exact Sig. (1-sided) Fisher's Exact Test.143.071 N of Valid Cases 8 a Computed only for a 2x2 table b 4 cells (100.0%) have expected count less than 5. The minimum expected count is 1.50.

Lampiran 4. Tabulasi data dan pengolahan data dengan analisis Chisquare pada cookies B dan cookies D Jawaban * Sajian Crosstabulation Sajian Total BB/DD BD/DB Jawaban sama 4 1 5 beda 0 3 3 Total 4 4 8 Chi-Square Tests Value df Asymp. Sig. (2-sided) Exact Sig. (2-sided) Exact Sig. (1-sided) Pearson Chi-Square 4.800(b) 1.028 Continuity Correction(a) 2.133 1.144 Likelihood Ratio 6.086 1.014 Fisher's Exact Test.143.071 N of Valid Cases 8 a Computed only for a 2x2 table b 4 cells (100.0%) have expected count less than 5. The minimum expected count is 1.50.

Lampiran 5. Kuesioner uji rangking sederhana Nama : tanggal : Produk : Cookies ubi jalar Instruksi : Urutkan sampel-sampel cookies ubi jalar di bawah ini berdasarkan tigkat intensitas aftertaste pahit dari pahit yang paling tinggi (tulis angka 1 di bawah kolom rangking) hingga yang paling tidak pahit (tulis angka 4 di bawah kolom rangking). Ujilah masing-masing sampel, kemudian netralkan mulut anda dengan tahu putih dan air minum sebelum melakukan pengujian pada sampel selanjutnya. Beri rangking pada sampel setelah melakukan pencicipan terhadap seluruh sampel. Kode sampel rangking Komentar:......

Lampiran 6. Tabulasi data hasil uji rangking sederhana terhadap aftertaste pahit cookies ubi jalar Panelis Peringkat aftertaste pahit cookies ubi jalar Cookies 1 Cookies 2 Cookies 3 Cookies 4 1 1 3 4 2 2 1 2 4 3 3 1 4 3 2 4 1 3 4 2 5 2 3 4 1 6 1 3 4 2 7 1 2 4 3 8 2 3 4 1 Jumlah 10 23 31 16 Lampiran 7. Hasil uji friedman aftertaste pahit cookies ubi jalar Ranks Mean Rank cookies_1 1.25 cookies_2 2.88 cookies_3 3.88 cookies_4 2.00 Test Statistics(a) N 8 Chi-Square 18.450 df 3 Asymp. Sig..000 a Friedman Test

Lampiran 8. Kuesioner uji rating hedonik UJI RATING HEDONIK Nama : Tanggal : Produk : Cookies Ubi Jalar Petunjuk : 1. Tuliskan kode masing-masing sampel sebelum melakukan pencicipan 2. Anda diminta untuk menilai tingkat kesukaan terhadap masing-masing sampel dengan memberi tanda pada garis yang disediakan Kode sampel : Sangat tidak suka sangat suka Kode sampel : Sangat tidak suka sangat suka Kode sampel : Sangat tidak suka sangat suka Kode sampel : Sangat tidak suka sangat suka

Lampiran 9. Tabulasi data uji rating hedonik Panelis cookies 1 cookies 2 cookies 3 cookies 4 1 6.1 7.85 12.6 6.45 2 3.2 8.85 11.05 7.2 3 3.8 9.5 11.95 5.3 4 6.7 11.1 12.95 5.2 5 6 5.9 11.3 3.85 6 4.2 7.3 10.95 5.25 7 5.7 6.9 13.15 6.05 8 3.65 6.1 9.9 3.9 Rata-rata 4.92 7.94 11.73 5.40 Lampiran 10. Hasil uji Duncan Dependent Variable: Skor Tests of Between-Subjects Effects Source Type III Sum of Squares df Mean Square F Sig. Model 2057.749(a) 11 187.068 143.003.000 Sampel 233.342 3 77.781 59.459.000 Panelis 25.907 7 3.701 2.829.030 Error 27.471 21 1.308 Total 2085.220 32 a R Squared =.987 (Adjusted R Squared =.980) Duncan Skor Sampel N Subset dengan boleng dan kulit 8 4.9188 dengan boleng, tanpa kulit 8 5.4000 1 2 3 tanpa boleng, dengan kulit 8 7.9375 tanpa boleng, tanpa kulit 8 11.7313 Sig..410 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) = 1.308. a Uses Harmonic Mean Sample Size = 8.000. b Alpha =.05.

Lampiran 11. Kuesioner Uji Rating Atribut UJI RATING ATRIBUT Nama : Tanggal : Sampel : Cookies ubi jalar Instruksi : 1. Lakukan pencicipan sampel satu persatu dari kiri ke kanan 2. cicipi kontrol terlebih dulu dan ingat-ingat karakteristik kontrol tersebut 3. Lakukan pencicipan terhadap sampel. 4. Setelah mencicip satu sampel, diamkan selama ± 1 menit 5. Berikan penilaian anda terhadap aftertaste pahit contoh dengan cara memberikan tanda garis (I) pada garis yang tersedia. 6. Selesai menilai, netralkan mulut dengan tahu putih dan air minum, kemudian istirahatkan indera pancicip anda selama ± 3 menit sebelum mencicip sampel berikutnya. Kriteria : Aftertaste pahit Kode sampel : Sangat tidak pahit sangat pahit Kode sampel : Sangat tidak pahit sangat pahit Kode sampel : Sangat tidak pahit sangat pahit Kode sampel : Sangat tidak pahit sangat pahit

ubi jalar Lampiran 12. Tabulasi data hasil uji rating atribut aftertaste pahit cookies (selang 10%) Persentase bagian ubi jalar yang boleng (x) Panelis x=0% 0<x 10% 10<x 20% 20<x 30% 1 2.05 6.75 11.4 15 2 0.25 5.85 8.8 13.15 3 2.8 7.2 13.45 15 4 0.4 5.3 10.65 11.85 5 1.2 3.9 9.55 13.1 6 2.25 6.5 11.55 14.7 7 0.2 4.9 9.15 12.95 8 1.1 6.35 9.8 14.5 rata-rata 1.28125 5.84375 10.54375 13.78125 Lampiran 13. Hasil uji analisis sidik ragam aftertaste pahit cookies ubi jalar selang 10% dan hasil uji lanjut Duncan Dependent Variable: Skor Tests of Between-Subjects Effects Source Type III Sum of Squares df Mean Square F Sig. Model 2727.484(a) 11 247.953 570.241.000 Sampel 716.871 3 238.957 549.552.000 Panelis 32.408 7 4.630 10.647.000 Error 9.131 21.435 Total 2736.615 32 a R Squared =.997 (Adjusted R Squared =.995) Duncan Skor Sampel N Subset boleng 0 % 8 1.2813 boleng 0-10% 8 5.8438 1 2 3 4 boleng 10-20% 8 10.5438 boleng 20-30% 8 13.7813 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) =.435. a Uses Harmonic Mean Sample Size = 8.000. b Alpha =.05.

Lampiran 14. Tabulasi data hasil uji rating atribut aftertaste pahit cookies ubi jalar (selang 5%) Persentase bagian ubi jalar yang boleng (x) Panelis x=0% 0<x 5% 5<x 10% 10<x 15% 1 3 3.05 9.1 12.4 2 0.45 0.5 5.7 12.9 3 4 6.5 12.8 14.7 4 0.5 2 10.1 11.6 5 0.15 0.85 2.1 10.1 6 3 5.9 8.8 11.3 7 0.3 0.6 0.8 7.4 8 1.5 2 3.8 5.5 rata-rata 1.6125 2.675 6.65 10.7375 Lampiran 15. Hasil uji analisis sidik ragam aftertaste pahit cookies ubi jalar selang 5% dan hasil uji lanjut Duncan Dependent Variable: Skor Tests of Between-Subjects Effects Source Type III Sum of Squares df Mean Square F Sig. Model 1522.750(a) 11 138.432 39.622.000 Panelis 168.573 7 24.082 6.893.000 Sampel 414.566 3 138.189 39.552.000 Error 73.370 21 3.494 Total 1596.120 32 a R Squared =.954 (Adjusted R Squared =.930) Duncan Skor Sampel N Subset boleng 0 % 8 1.6125 boleng 0-5% 8 2.6750 1 2 3 boleng 5-10% 8 6.6500 boleng 10-15% 8 10.7375 Sig..268 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) = 3.494. a Uses Harmonic Mean Sample Size = 8.000. b Alpha =.05.

Lampiran 16. Tabulasi data hasil uji rangking sederhana aftertaste pahit cookies ubi jalar (bagian boleng selang 10%) Panelis cookies_a cookies_g cookies_g1 cookies_g2 cookies_g3 cookies_g4 1 6.0 5.0 4.0 3.0 2.0 1.0 2 6.0 5.0 4.0 2.0 3.0 1.0 3 6.0 4.0 3.0 1.0 5.0 2.0 4 5.5 3.0 5.5 4.0 1.0 2.0 5 6.0 4.0 5.0 3.0 1.0 2.0 6 6.0 2.0 3.0 4.0 5.0 1.0 7 6.0 2.0 1.0 5.0 2.0 4.0 8 6.0 5.0 4.0 3.0 1.0 2.0 Lampiran 17. Tabulasi data hasil uji rangking sederhana aftertaste pahit cookies ubi jalar (bagian boleng selang 5%) Panelis cookies_a cookies_f cookies_f1 cookies_f2 cookies_f3 cookies_f4 1 4.0 2.5 6.0 5.0 2.5 1.0 2 5.0 3.0 6.0 4.0 2.0 1.0 3 6.0 3.0 4.0 5.0 2.0 1.0 4 4.0 1.0 5.0 6.0 3.0 2.0 5 6.0 4.0 5.0 3.0 1.0 2.0 6 4.0 2.0 5.0 6.0 3.0 1.0 7 4.0 3.0 6.0 5.0 2.0 1.0 8 4.5 3.0 6.0 4.5 2.0 1.0

Lampiran 18. Hasil analisis uji Friedman (bagian boleng selang 10%) Ranks Mean Rank cookies_a 5.94 cookies_g 3.81 cookies_g1 3.69 cookies_g2 3.13 cookies_g3 2.56 cookies_g4 1.88 Test Statistics(a) N 8 Chi-Square 22.410 df 5 Asymp. Sig..000 a Friedman Test Lampiran 19. Hasil analisis uji Friedman (bagian boleng selang 5%) Ranks Mean Rank cookies_a 4.69 cookies_f 2.69 cookies_f1 5.38 cookies_f2 4.81 cookies_f3 2.19 cookies_f4 1.25 Test Statistics(a) N 8 Chi-Square 22.410 df 5 Asymp. Sig..000 a Friedman Test

Lampiran 20. Tabulasi data hasil uji rating hedonik cookies ubi jalar (persentase bagian ubi yang boleng 0 x<5%) Panelis cookies_a cookies_f cookies_f1 cookies_f2 cookies_f3 cookies_f4 1 13.5 10.9 11.35 12.7 8.9 9.1 2 11.45 9.9 11.9 12.3 8.1 7.3 3 12.65 8.1 12.95 12.3 7 7.2 4 12.3 10.65 11 12.3 7.9 7.25 5 13.7 9.9 13.15 13.05 11.65 10.1 6 11.9 8.3 10.75 11.2 9.1 8.85 7 12.1 7.2 9.95 11.1 9.3 9 8 12.25 7.1 11.9 12.4 7.5 7.6 Lampiran 21. Tabulasi data hasil uji rating hedonik cookies ubi jalar (persentase bagian ubi yang boleng 5 x<10%) Paneli s cookies_ G cookies_g 1 cookies_g 2 cookies_g 3 cookies_g 4 1 5.1 4.8 4.75 4.2 4.5 2 3.25 3 3.3 3.5 3.45 3 5.95 5.2 5.45 6.5 4.9 4 3 2.9 2.95 3 3.15 5 4.4 4.15 3.9 3.2 3.35 6 2.9 3.9 3.1 3.75 4.2 7 5.1 5.5 4.5 3.95 3.4 8 3.05 2.5 3.1 3 3

Lampiran 22a. Tabulasi data hasil uji rating hedonik atribut warna cookies ubi jalar Konsentrasi flavor cokelat pada sampel Panelis 0% 1% 2% 3% 4% 1 12.1 8.6 7.1 7.3 6 2 8.6 9.3 10.7 9.4 9.1 3 14.1 12.5 12.6 10.4 7.7 4 5.85 6.1 6.95 4.6 6.7 5 10.3 9.4 8.65 6.45 4.7 6 7.4 6.8 6.25 4.35 3.5 7 12.85 10.6 8.2 5.2 3.85 8 10.9 11.2 11.6 4.25 4.5 9 12.5 11.8 9.9 5.2 3.65 10 10.2 8.5 6.95 5.35 5.2 11 13.6 13.4 13.3 6.2 6.25 12 12.65 12.3 11.8 8.25 6.9 13 13.1 12.3 11.3 8.25 10.4 14 14.35 10.4 7.65 4.3 1.85 15 10.7 10.1 9.4 2.4 2.5 16 15 6.85 4.3 0 1.25 17 13.15 12.6 12 10.65 9.7 18 10.2 9.1 5.1 9.8 9.2 19 9.7 9.4 9.65 4.4 4.5 20 14.3 13 12.4 6.15 4.6 21 8.8 8.1 7.9 5.6 4.5 22 12.4 11.6 9.6 6 4.2 23 5.2 5.9 6.8 4.5 4.5 24 10.8 9.6 9.45 8.2 7.7 25 10.4 5.1 4.3 2.2 2.3 26 11.7 11 8.8 5.5 3.4 27 10.5 9.9 9.25 7 6.9 28 12.45 10.9 9.4 8 7.5 29 9.9 8.35 10.1 7.5 7.3 30 14.3 13.3 11.4 7.1 6.95 rata-rata 11.27 9.92 9.09 6.15 5.58

Lampiran 22b. Tabulasi data hasil uji rating hedonik atribut aroma cookies ubi jalar Konsentrasi flavor cokelat pada sampel Panelis 0% 1% 2% 3% 4% 1 7.4 6.85 6.6 6 5.5 2 8.1 8.85 9.95 11 9.5 3 5 6.4 12.3 6.9 8.2 4 10.2 10.1 11 9.5 11.5 5 5.9 5.8 4.3 3.4 2.2 6 10.4 10.1 6.5 5.2 5.6 7 10.7 10.1 7.4 6 5.9 8 7.5 6.3 7.1 10.5 10.5 9 11.4 11.4 6.45 5.1 4 10 8.3 8.2 9.35 8.9 11.5 11 12.2 11.4 10.1 5.7 4.4 12 8 8.15 8.6 7.6 8.3 13 8.5 8.15 11 5.1 3.5 14 1.2 1.2 1.1 4.7 2.7 15 8.7 8.5 8.85 3.4 2 16 7.5 6.75 12 5.5 5.3 17 12.9 11.8 11.5 12 8.3 18 6.2 6.25 7.3 6.5 5.5 19 9.9 8.8 8.45 7.7 8.9 20 7.35 6.9 11.5 7.9 10.7 21 6.8 6.85 13.3 7.3 8.2 22 6.5 6.3 12.5 9.2 6.25 23 6.2 7.3 9.75 5.3 8.3 24 8.15 7.9 12.6 8.35 9.05 25 11 7.1 9.95 9.9 5.2 26 4.8 8.8 11.6 9.95 10.3 27 11.2 8.5 8 7.8 9.7 28 6.4 6.95 7.25 5.7 7.1 29 8.3 7.9 6.3 4.8 5.9 30 9.4 9.7 9.45 10.1 9.55 rata-rata 8.20 7.97 9.06 7.23 7.12

Lampiran 22c. Tabulasi data hasil uji rating hedonik atribut rasa cookies ubi jalar Konsentrasi flavor cokelat pada sampel Panelis 0% 1% 2% 3% 4% 1 9.8 8.6 7.3 3 5.3 2 8.8 8.45 11 7.7 5.7 3 9.1 8.5 7.9 4 4.2 4 10.9 7.8 11.1 5 3.9 5 8.85 7.7 7.7 3.5 1.7 6 10.65 9.1 7.85 2.4 1.7 7 13.2 11.7 12.55 11.4 10.15 8 8.2 7.8 10.85 1.7 4 9 12.7 12.05 13.2 12.45 8.35 10 13.2 10.25 9.95 3 4.5 11 8.15 7.9 10.65 7.2 7.9 12 11.2 10.15 12.3 3 4.9 13 12.05 11.1 12.9 11.05 5 14 10.3 10 11.8 12.95 14.15 15 9.2 6.7 7 3.4 1.6 16 9.1 8.55 11.6 3.2 0 17 13.2 10.05 10.1 9.9 5.35 18 10.4 8.45 8.1 5.1 2.9 19 7.1 7.2 10.15 6.3 5.4 20 12.45 10.75 11.4 6.6 9.1 21 7.45 5.8 5.7 2.2 3.4 22 7.9 6.4 2.25 1.9 3.2 23 11.2 7.85 4.7 10.1 9 24 12 10.15 11.2 9.2 8.7 25 10.9 7.6 4.25 0.6 1.4 26 12.75 12.85 13.7 7.4 6 27 12.6 11.25 12.25 10.1 8.85 28 12.45 11.1 12.9 6.6 5.25 29 12.7 10.2 9.55 7.5 6.65 30 13.5 11 9.9 6.25 6.6 rata-rata 10.73 9.233 9.727 6.157 5.495

Lampiran 22d. Tabulasi data hasil uji rating hedonik atribut keseluruhan cookies ubi jalar Konsentrasi flavor cokelat pada sampel Panelis 0% 1% 2% 3% 4% 1 13.1 7.6 5.65 1.3 1.2 2 7 4.3 6.5 3.35 3 3 6.25 6.5 4.9 3.4 1.9 4 10.75 7.8 8.45 4.45 4.4 5 11.5 8.5 9 8.15 7.25 6 13.4 12.9 12.75 11.6 7.35 7 13 10.6 11.2 6.35 6.2 8 11.85 10.8 11.5 8.3 8.9 9 12.2 11.75 11.9 9.5 7.5 10 10.3 4.5 3.95 9.25 8.9 11 8.5 7.9 8.05 7.1 6.2 12 9.15 2.1 2.2 2 2 13 14.5 8.3 9.4 8.1 4.6 14 8.9 6.7 4.15 3.7 3.95 15 9.6 8.05 7.2 3.3 5.35 16 10.6 9.7 9.95 5.8 9.5 17 13.35 11.9 12.1 9.7 5 18 8.4 6.7 9.75 6.2 6.1 19 8 8.2 9.95 6.75 8.2 20 6.1 7.7 10.35 8.1 3.5 21 10.95 10.5 12.2 5.25 7.1 22 5.4 6 6.85 5.25 6.2 23 6.6 7.7 9.05 10 7.5 24 6.9 7.45 8.7 6.35 5.85 25 7 9.1 8.95 6.9 5.5 26 10.25 10.55 11.9 3.4 5.5 27 11.7 10.9 12.25 5.7 7.1 28 12.7 12.55 12.2 7 5.9 29 10.1 9.9 11.05 9.5 6.3 30 12 11.05 11.85 6.75 7.6 rata-rata 10.00 8.61 9.13 6.42 5.85

Lampiran 23a. Hasil analisis uji rating hedonik atribut warna menggunakan ANOVA Dependent Variable: Skor Tests of Between-Subjects Effects Source Type III Sum of Squares df Mean Square F Sig. Model 11787.859(a) 34 346.702 114.066.000 Panelis 483.497 29 16.672 5.485.000 Sampel 721.201 4 180.300 59.320.000 Error 352.579 116 3.039 Total 12140.438 150 a R Squared =.971 (Adjusted R Squared =.962) Duncan Skor Sampel N Subset flavor cokelat 4% 30 5.5750 flavor cokelat 3% 30 6.1500 1 2 3 flavor cokelat 2% 30 9.0883 flavor cokelat 1% 30 9.9183 tanpa flavor cokelat 30 11.2667 Sig..204.068 1.000 Means for groups in homogeneous subsets are displayed. Based on Type III Sum of Squares The error term is Mean Square(Error) = 3.039. a Uses Harmonic Mean Sample Size = 30.000. b Alpha =.05.

Lampiran 23b. Hasil analisis uji rating hedonik atribut aroma Dependent Variable: Skor menggunakan ANOVA Tests of Between-Subjects Effects Source Type III Sum of Squares df Mean Square F Sig. Model 9927.502(a) 34 291.985 75.477.000 Panelis 450.688 29 15.541 4.017.000 Sampel 74.981 4 18.745 4.846.001 Error 448.750 116 3.869 Total 10376.253 150 a R Squared =.957 (Adjusted R Squared =.944) Duncan Skor Sampel N Subset flavor cokelat 4% 30 7.1167 flavor cokelat 3% 30 7.2333 flavor cokelat 1% 30 7.9717 1 2 tanpa flavor cokelat 30 8.2033 8.2033 flavor cokelat 2% 30 9.0600 Sig..052.094 Means for groups in homogeneous subsets are displayed. Based on Type III Sum of Squares The error term is Mean Square(Error) = 3.869. a Uses Harmonic Mean Sample Size = 30.000. b Alpha =.05.

Lampiran 23c. Hasil analisis uji rating hedonik atribut rasa Dependent Variable: Skor menggunakan ANOVA Tests of Between-Subjects Effects Source Type III Sum of Squares df Mean Square F Sig. Model 10675.944(a) 34 313.998 78.059.000 Panelis 958.063 29 33.037 8.213.000 Sampel 445.439 4 111.360 27.684.000 Error 466.618 116 4.023 Total 11142.563 150 a R Squared =.958 (Adjusted R Squared =.946) Duncan Skor Sampel N Subset flavor cokelat 4% 30 5.4950 flavor cokelat 3% 30 6.1567 1 2 3 flavor cokelat 1% 30 8.5667 flavor cokelat 2% 30 9.2600 9.2600 tanpa flavor cokelat 30 9.8333 Sig..204.183.271 Means for groups in homogeneous subsets are displayed. Based on Type III Sum of Squares The error term is Mean Square(Error) = 4.023. a Uses Harmonic Mean Sample Size = 30.000. b Alpha =.05.

Lampiran 23d. Hasil analisis uji rating hedonik atribut keseluruhan menggunakan ANOVA Dependent Variable: Skor Tests of Between-Subjects Effects Source Type III Sum of Squares df Mean Square F Sig. Model 10380.927(a) 34 305.321 105.861.000 Sampel 336.505 4 84.126 29.168.000 Panelis 538.590 29 18.572 6.439.000 Error 334.563 116 2.884 Total 10715.490 150 a R Squared =.969 (Adjusted R Squared =.960) Duncan Skor Sampel N Subset flavor cokelat 4% 30 5.8517 flavor cokelat 3% 30 6.6167 1 2 3 flavor cokelat 1% 30 8.4733 flavor cokelat 2% 30 8.9967 8.9967 tanpa flavor cokelat 30 9.8650 Sig..084.235.050 Means for groups in homogeneous subsets are displayed. Based on Type III Sum of Squares The error term is Mean Square(Error) = 2.884. a Uses Harmonic Mean Sample Size = 30.000. b Alpha =.05.

Lampiran 24. Grafik hasil pengukuran tekstur pada 20 sampel cookies ubi jalar Cookies Ubi 1 Cookes Ubi 2 Cookies Ubi 3 Cookies U bi 4

Cookies Ubi 5 Cookes Ubi 6 Cookies Ubi 7 Cookies U bi 8

Cookies Ubi 9 Cookes Ubi 10 Cookies Ubi 11 Cookies U bi 12

Cookies Ubi 13 Cookes Ubi 14 Cookies Ubi 15 Cookies U bi 16

Cookies Ubi 17 Cookes Ubi 18 Cookies Ubi 19 Cookies U bi 20

Lampiran 25. Hasil uji sidik ragam (ANOVA) pada analisis regresi linier antara kombinasi grafik 1 dan grafik 2 pada cookies ubi 1 ANOVA(b) Model Sum of Squares df Mean Square F Sig. 1 Regression 6748520.897 1 6748520.897 762.826.000 a Residual 894678.974 239 5420.865 Total 69862576.097 240 a Predictors: (Constant), grafik_1 b Dependent Variable: grafik_2 Lampiran 26. Hasil signifikansi regresi dari kombinasi gaya pada cookies ubi 1 Grafik 1 Grafik 2 Grafik 3 Grafik 4 Grafik 1 Grafik 2 0.000 Grafik 3 0.000 0.000 Grafik 4 0.000 0.000 0.000 Grafik 5 0.000 0.00 0.000 0.000

Lampiran 27. Gambar grafik tekstur cookies ubi jalar U1 sampai U20 U 1 U 2 U 3 U 4

U 5 U 6 U 7 U 8

U9 U 10 U 11 U 12

U 13 U 14 U 15 U 16

U 17 U 18 U 19 U 20

Lampiran 28. Hasil signifikansi regresi dari kombinasi gaya pada cookies ubi jalar U1 sampai U20 U1 U2 U3 U4 U5 U6 U7 U8 U9 U10 U11 U12 U13 U14 U15 U16 U17 U18 U19 U1 U2 0.004 U3 0.000 0.000 U4 0.000 0.000 0.000 U5 0.000 0.000 0.000 0.000 U6 0.000 0.000 0.000 0.000 0.000 U7 0.000 0.000 0.000 0.000 0.000 0.000 U8 0.000 0.000 0.000 0.000 0.000 0.000 0.000 U9 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 U10 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 U11 0.000 0.000 0.000 0.000 0.004 0.000 0.000 0.000 0.000 0.000 U12 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 U13 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 U14 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 U15 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.004 0.000 0.000 0.000 U16 0.000 0.004 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 U17 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.007 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 U18 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 U19 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 U20 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000

Lampiran 29. Hasil koefisien korelasi dari kombinasi gaya pada cookies keladi U1 sampai U 20 U1 U2 U3 U4 U5 U6 U7 U8 U9 U10 U11 U12 U13 U14 U15 U16 U17 U18 U19 U1 U2 0.931 U3 0.933 0.977 U4 0.938 0.922 0.948 U5 0.899 0.936 0.933 0.897 U6 0.764 0.836 0.819 0.836 0.920 U7 0.918 0.846 0.879 0.918 0.901 0.850 U8 0.907 0.945 0.941 0.902 0.963 0.920 0.893 U9 0.921 0.916 0.900 0.909 0.937 0.884 0.922 0.918 U10 0.939 0.871 0.891 0.899 0.912 0.796 0.948 0.871 0.906 U11 0.969 0.928 0.930 0.829 0.932 0.794 0.908 0.906 0.948 0.939 U12 0.956 0.931 0.961 0.941 0.903 0.798 0.895 0.917 0.902 0.912 0.920 U13 0.959 0.879 0.909 0.940 0.902 0.798 0.856 0.928 0.909 0.970 0.940 0.929 U14 0.889 0.813 0.813 0.858 0.885 0.793 0.908 0.801 0.909 0.952 0.905 0.804 0.929 U15 0.976 0.917 0.905 0.955 0.913 0.810 0.938 0.913 0.918 0.933 0.949 0.982 0.953 0.885 U16 0.920 0.905 0.870 0.893 0.914 0.835 0.878 0.868 0.964 0.910 0.937 0.858 0.906 0.934 0.893 U17 0.909 0.975 0.907 0.930 0.942 0.894 0.903 0.957 0.919 0.871 0.905 0.943 0.885 0.800 0.928 0.886 U18 0.960 0.914 0.913 0.932 0.929 0.839 0.918 0.890 0.968 0.958 0.968 0.912 0.969 0.943 0.946 0.964 0.908 U19 0.977 0.913 0.936 0.946 0.937 0.835 0.944 0.914 0.938 0.945 0.958 0.967 0.953 0.893 0.967 0.916 0.923 0.957 U20 0.962 0.933 0.946 0.947 0.923 0.795 0.889 0.911 0.909 0.934 0.957 0.950 0.954 0.876 0.961 0.913 0.917 0.961 0.958

Lampiran 30. Hasil perhitungan point matched within +/- pada kombinasi Ui dan Uj U2 U3 U4 U6 U7 U8 U9 U11 U12 U13 U16 U17 U18 U2 U3 28.91 U4 54.90 22.22 U6 12.87 34.35 24.23 U7 26.43 15.40 16.79 30.30 U8 51.00 26.13 55.01 26.57 21.1 U9 30.00 21.88 13.32 12.15 33.46 28.33 U11 59.00 18.43 49.97 17.82 18.91 57.12 23.01 U12 37.34 13.07 66.23 12.99 13.54 57.26 31.86 35.07 U13 18.79 14.21 26.32 18.51 29.03 19.18 13.22 14.19 52.88 U16 65.07 27.88 73.44 24.58 12.35 59.72 11.09 42.21 34.40 52.35 U17 53.88 13.17 52.35 12.61 20.92 47.10 17.15 52.56 38.69 51.09 53.41 U18 64.12 15.05 56.70 22.47 11.59 40.87 19.73 19.23 40.70 49.63 44.34 49.99 U19 19.98 39.42 22.81 27.04 19.03 22.25 17.29 19.11 15.13 16.37 21.13 23.44 14.38