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    Data Mentah Penelitian S2 Saldy

    Uploaded by

    Zaldy Muhammad
    The document appears to be data from an experiment testing the effects of different levels of turmeric addition on various properties of fresh and dried turmeric preparations. It includes tables showing the levels of turmeric addition for three sample sets, and measures things like pH, cooking loss, sensory properties like taste and preference for 20 panelists.

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    Data Mentah Penelitian S2 Saldy

    Uploaded by

    Zaldy Muhammad
    3 views20 pages
    The document appears to be data from an experiment testing the effects of different levels of turmeric addition on various properties of fresh and dried turmeric preparations. It includes tables showing the levels of turmeric addition for three sample sets, and measures things like pH, cooking loss, sensory properties like taste and preference for 20 panelists.

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    The document appears to be data from an experiment testing the effects of different levels of turmeric addition on various properties of fresh and dried turmeric preparations. It includes tables showing the levels of turmeric addition for three sample sets, and measures things like pH, cooking loss, sensory properties like taste and preference for 20 panelists.

    Copyright:

    © All Rights Reserved
    Download as XLS, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as xls, pdf, or txt
    3 views20 pages

    Data Mentah Penelitian S2 Saldy

    Uploaded by

    Zaldy Muhammad
    The document appears to be data from an experiment testing the effects of different levels of turmeric addition on various properties of fresh and dried turmeric preparations. It includes tables showing the levels of turmeric addition for three sample sets, and measures things like pH, cooking loss, sensory properties like taste and preference for 20 panelists.

    Copyright:

    © All Rights Reserved
    Download as XLS, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as xls, pdf, or txt
    of 20

    Level Penambahan Lengkuas

    Bentuk Sediaan
    No U1 U2
    Lengkuas
    0% (B1) 3% (B2) 6% (B3) 9% (B4) 0% (B1) 3% (B2) 6% (B3) 9% (B4)
    1
    Segar (A1)
    2
    TOTAL

    Level Penambahan Lengkuas


    Bentuk Sediaan
    No U1 U2
    Lengkuas
    0% (B1) 3% (B2) 6% (B3) 9% (B4) 0% (B1) 3% (B2) 6% (B3) 9% (B4)
    1
    Kering (A2)
    2
    TOTAL
    kuas
    U3 Total
    0% (B1) 3% (B2) 6% (B3) 9% (B4)

    kuas
    U3 Total
    0% (B1) 3% (B2) 6% (B3) 9% (B4)
    pH

    Bentuk Sediaan Lengkuas


    No Level Penambahan lengkuas % PH Total
    Segar (A1) Kering (A2)
    U1
    0% (B1) Paw
    0% (B1) Pak
    3% (B2) Paw
    3% (B2) Pak
    6% (B3) Paw
    6% (B3) Pak
    9% (B4) Paw
    9% (B4) Pak
    Total

    U2
    0% (B1) Paw
    0% (B1) Pak
    3% (B2) Paw
    3% (B2) Pak
    6% (B3) Paw
    6% (B3) Pak
    9% (B4) Paw
    9% (B4) Pak
    Total

    U3
    0% (B1) Paw
    0% (B1) Pak
    3% (B2) Paw
    3% (B2) Pak
    6% (B3) Paw
    6% (B3) Pak
    9% (B4) Paw
    9% (B4) Pak
    Total
    Bentuk Sediaan
    No U1
    Lengkuas
    0% (B1) 3% (B2) 6% (B3) 9% (B4)
    1
    Segar (A1)
    2
    TOTAL

    Bentuk Sediaan
    No U1
    Lengkuas
    0% (B1) 3% (B2) 6% (B3) 9% (B4)
    1
    Kering (A2)
    2
    TOTAL
    Level Penambahan Lengkuas
    U2
    0% (B1) 3% (B2) 6% (B3) 9% (B4) 0% (B1)

    Level Penambahan Lengkuas


    U2
    0% (B1) 3% (B2) 6% (B3) 9% (B4) 0% (B1)
    U3 Total
    3% (B2) 6% (B3) 9% (B4)

    U3 Total
    3% (B2) 6% (B3) 9% (B4)
    SUSUT MASAK

    Bentuk Sediaan Lengkuas


    No Level Penambahan lengkuas % Susut Masak Total
    Segar (A1) Kering (A2)
    U1
    0% (B1) Baw
    0% (B1) Bak
    3% (B2) Baw
    3% (B2) Bak
    6% (B3) Baw
    6% (B3) Bak
    9% (B4) Baw
    9% (B4) Bak
    Total

    U2
    0% (B1) Baw
    0% (B1) Bak
    3% (B2) Baw
    3% (B2) Bak
    6% (B3) Baw
    6% (B3) Bak
    9% (B4) Baw
    9% (B4) Bak
    Total

    U3
    0% (B1) Baw
    0% (B1) Bak
    3% (B2) Baw
    3% (B2) Bak
    6% (B3) Baw
    6% (B3) Bak
    9% (B4) Baw
    9% (B4) Bak
    Total
    Level Penambahan Lengkuas
    No Bentuk Sediaan U1 U2 U3 Total
    Lengkuas
    0% (B1) 3% (B2) 6% (B3) 9% (B4) 0% (B1) 3% (B2) 6% (B3) 9% (B4) 0% (B1) 3% (B2) 6% (B3) 9% (B4)
    1
    Segar (A1)
    2
    TOTAL

    Level Penambahan Lengkuas


    No Bentuk Sediaan U1 U2 U3 Total
    Lengkuas
    0% (B1) 3% (B2) 6% (B3) 9% (B4) 0% (B1) 3% (B2) 6% (B3) 9% (B4) 0% (B1) 3% (B2) 6% (B3) 9% (B4)
    1
    Kering (A2)
    2
    TOTAL
    Level Penambahan Lengkuas
    Bentuk Sediaan
    No U1 U2
    Lengkuas
    0% (B1) 3% (B2) 6% (B3) 9% (B4) 0% (B1) 3% (B2) 6% (B3) 9% (B4)
    1
    Segar (A1)
    2
    TOTAL

    Level Penambahan Lengkuas


    Bentuk Sediaan
    No U1 U2
    Lengkuas
    0% (B1) 3% (B2) 6% (B3) 9% (B4) 0% (B1) 3% (B2) 6% (B3) 9% (B4)
    1
    Kering (A2)
    2
    TOTAL
    kuas
    U3 Total
    0% (B1) 3% (B2) 6% (B3) 9% (B4)

    kuas
    U3 Total
    0% (B1) 3% (B2) 6% (B3) 9% (B4)
    Level Penambahan Lengkuas
    Bentuk Sediaan
    No U1 U2
    Lengkuas
    0% (B1) 3% (B2) 6% (B3) 9% (B4) 0% (B1) 3% (B2) 6% (B3) 9% (B4)
    1
    Segar (A1)
    2
    TOTAL

    Level Penambahan Lengkuas


    Bentuk Sediaan
    No U1 U2
    Lengkuas
    0% (B1) 3% (B2) 6% (B3) 9% (B4) 0% (B1) 3% (B2) 6% (B3) 9% (B4)
    1
    Kering (A2)
    2
    TOTAL
    kuas
    U3 Total
    0% (B1) 3% (B2) 6% (B3) 9% (B4)

    kuas
    U3 Total
    0% (B1) 3% (B2) 6% (B3) 9% (B4)
    DATA ORGANOLEPTIK SOSIS AYAM DENGAN PENAMBAHAN LENGKUAS
    A. CITA RASA
    a. Lengkuas Segar (parut)
    Level Penambahan Lengkuas
    No Nama Panelis U1 U2
    0% (B1) 3% (B2) 6% (B3) 9% (B4) 0% (B1) 3% (B2) 6% (B3)
    1
    2
    3
    4
    5
    6
    7
    8
    9
    10
    11
    12
    13
    14
    15
    16
    17
    18
    19
    20
    Total

    b. Lengkuas Kering (bubuk)


    Level Penambahan Lengkuas
    No Nama Panelis U1 U2
    0% (B1) 3% (B2) 6% (B3) 9% (B4) 0% (B1) 3% (B2) 6% (B3)
    1
    2
    3
    4
    5
    6
    7
    8
    9
    10
    11
    12
    13
    14
    15
    16
    17
    18
    19
    20
    Total
    B. KESUKAAN
    a. Lengkuas Segar (parut)
    bahan Lengkuas
    U2 U3 No
    9% (B4) 0% (B1) 3% (B2) 6% (B3) 9% (B4)
    1
    2
    3
    4
    5
    6
    7
    8
    9
    10
    11
    12
    13
    14
    15
    16
    17
    18
    19
    20
    Total

    b. Lengkuas Kering (bubuk)


    bahan Lengkuas
    U2 U3 No
    9% (B4) 0% (B1) 3% (B2) 6% (B3) 9% (B4)
    1
    2
    3
    4
    5
    6
    7
    8
    9
    10
    11
    12
    13
    14
    15
    16
    17
    18
    19
    20
    Total
    B. KESUKAAN
    a. Lengkuas Segar (parut)
    Level Penambahan Lengkuas
    Nama Panelis U1 U2
    0% (B1) 3% (B2) 6% (B3) 9% (B4) 0% (B1) 3% (B2) 6% (B3)

    Total

    b. Lengkuas Kering (bubuk)


    Level Penambahan Lengkuas
    Nama Panelis U1 U2
    0% (B1) 3% (B2) 6% (B3) 9% (B4) 0% (B1) 3% (B2) 6% (B3)
    Total
    ahan Lengkuas
    U2 U3
    9% (B4) 0% (B1) 3% (B2) 6% (B3) 9% (B4)

    ahan Lengkuas
    U2 U3
    9% (B4) 0% (B1) 3% (B2) 6% (B3) 9% (B4)

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