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    Indah 2 Fik

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    indah tiara
    This document contains the results of a univariate analysis of variance (UNIANOVA) test performed on dataset DataSet1 to analyze the effects of the treatment (Perlakuan) and group (Kelompok) on the tenderness (Daging) of meat. The test results show that the treatment has a very significant effect on meat tenderness, with a significance value of 0.001, while the group has no significant effect. Post-hoc Duncan's test results indicate that treatments 4 and 5 do not have significantly different meat tenderness, and treatments 1, 2 and 3 also do not have significantly different meat tenderness. In conclusion, the treatment applied to the meat greatly affects the level of tenderness, as shown by the

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    Indah 2 Fik

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    indah tiara
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    This document contains the results of a univariate analysis of variance (UNIANOVA) test performed on dataset DataSet1 to analyze the effects of the treatment (Perlakuan) and group (Kelompok) on the tenderness (Daging) of meat. The test results show that the treatment has a very significant effect on meat tenderness, with a significance value of 0.001, while the group has no significant effect. Post-hoc Duncan's test results indicate that treatments 4 and 5 do not have significantly different meat tenderness, and treatments 1, 2 and 3 also do not have significantly different meat tenderness. In conclusion, the treatment applied to the meat greatly affects the level of tenderness, as shown by the

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    This document contains the results of a univariate analysis of variance (UNIANOVA) test performed on dataset DataSet1 to analyze the effects of the treatment (Perlakuan) and group (Kelompok) on the tenderness (Daging) of meat. The test results show that the treatment has a very significant effect on meat tenderness, with a significance value of 0.001, while the group has no significant effect. Post-hoc Duncan's test results indicate that treatments 4 and 5 do not have significantly different meat tenderness, and treatments 1, 2 and 3 also do not have significantly different meat tenderness. In conclusion, the treatment applied to the meat greatly affects the level of tenderness, as shown by the

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    © All Rights Reserved
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    Download as rtf, pdf, or txt
    12 views4 pages

    Indah 2 Fik

    Uploaded by

    indah tiara
    This document contains the results of a univariate analysis of variance (UNIANOVA) test performed on dataset DataSet1 to analyze the effects of the treatment (Perlakuan) and group (Kelompok) on the tenderness (Daging) of meat. The test results show that the treatment has a very significant effect on meat tenderness, with a significance value of 0.001, while the group has no significant effect. Post-hoc Duncan's test results indicate that treatments 4 and 5 do not have significantly different meat tenderness, and treatments 1, 2 and 3 also do not have significantly different meat tenderness. In conclusion, the treatment applied to the meat greatly affects the level of tenderness, as shown by the

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    of 4

    Nama :Indah Ning Tiara

    Nim :361541333017
    Kelas:3a

    Warning # 849 in column 23. Text: in_ID


    The LOCALE subcommand of the SET command has an invalid parameter. It could
    not be mapped to a valid backend locale.
    GET DATA /TYPE=XLSX
    /FILE='F:\Sensori daging.xlsx'
    /SHEET=name 'Daging 2'
    /CELLRANGE=full
    /READNAMES=on
    /ASSUMEDSTRWIDTH=32767.
    EXECUTE.
    DATASET NAME DataSet1 WINDOW=FRONT.
    UNIANOVA Daging BY Perlakuan Kelompok
    /METHOD=SSTYPE(3)
    /INTERCEPT=INCLUDE
    /POSTHOC=Perlakuan(DUNCAN)
    /CRITERIA=ALPHA(0.05)
    /DESIGN=Perlakuan Kelompok.

    Univariate Analysis of Variance

    Notes

    Output Created 26-MAY-2018 14:07:19


    Comments
    Input Active Dataset DataSet1
    Filter <none>
    Weight <none>
    Split File <none>
    N of Rows in Working Data
    40
    File
    Missing Value Handling Definition of Missing User-defined missing values are treated
    as missing.
    Cases Used Statistics are based on all cases with
    valid data for all variables in the model.
    Syntax UNIANOVA Daging BY Perlakuan
    Kelompok
    /METHOD=SSTYPE(3)
    /INTERCEPT=INCLUDE
    /POSTHOC=Perlakuan(DUNCAN)
    /CRITERIA=ALPHA(0.05)
    /DESIGN=Perlakuan Kelompok.
    Resources Processor Time 00:00:00,08

    Elapsed Time 00:00:00,19

    [DataSet1]

    Between-Subjects Factors

    Value Label N

    Perlakuan 1 daging 1 8

    2 daging 2 8

    3 daging 3 8

    4 daging 4 8

    5 daging 5 8
    Kelompok 1 5

    2 5

    3 5

    4 5

    5 5

    6 5

    7 5

    8 5

    Tests of Between-Subjects Effects


    Dependent Variable: Daging

    Type III Sum of


    Source Squares df Mean Square F Sig.

    Corrected Model 12,282a 11 1,117 2,360 ,033


    Intercept ,000 1 ,000 ,000 1,000
    Perlakuan 12,282 4 3,070 6,489 ,001
    Kelompok ,000 7 ,000 ,000 1,000
    Error 13,248 28 ,473
    Total 25,530 40
    Corrected Total 25,530 39

    a. R Squared = ,481 (Adjusted R Squared = ,277)

    Post Hoc Tests

    Perlakuan

    Homogeneous Subsets

    Daging
    a,b
    Duncan

    Subset

    Perlakuan N 1 2 3

    daging 5 8 -,8300
    daging 4 8 -,4150 -,4150
    daging 3 8 ,1250 ,1250
    daging 2 8 ,4350
    daging 1 8 ,6850
    Sig. ,238 ,128 ,134
    Means for groups in homogeneous subsets are displayed.
    Based on observed means.
    The error term is Mean Square(Error) = ,473.
    a. Uses Harmonic Mean Sample Size = 8,000.
    b. Alpha = 0,05.

    Kesimpulan : Dari hasil analisis uji RAK dapat disimpulkan bahwa perlakuan pada daging
    berpengaruh sangat-sangat nyata terhadap tingkat keempukan daging, hal tersebut dapat dilihat
    dari nilai sig 0,001 sehingga dapat diuji lanjut yaitu uji duncan. Hasil dari uji duncan dapat
    disimpulkan bahwa pada perlakuan daging 4dan 5 tingkat keempukan daging tidak berbeda
    nyata, dan untuk perlakuan daging 1,2,3 tingkat keempukan daging tidak berbeda nyata.

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