LAMPIRAN

A. Hasil uji organoleptink dengan Excel

Mentega Es Krim
Kelembutan
No Nama
Daya oles Warna Aroma Rasa Rasa Aroma Tekstur
257 771 257 771 257 771 257 771 357 794 357 794 357 794
1 Dhea 5 6 7 6 6 7 6 7 7 6 5 6 7 6
2 Novita 4 6 5 6 6 5 4 3 6 7 6 6 7 7
3 Ajeng F 5 7 6 5 3 3 5 6 6 7 3 7 7 6
4 Gilang 7 4 7 4 7 4 7 4 7 4 7 4 7 4
5 Ajeng K 6 5 6 6 4 5 5 6 6 7 6 7 7 6
6 Liana 4 6 6 4 5 5 5 5 6 5 4 5 6 6
7 Eric 6 5 5 5 3 6 5 4 5 7 5 7 5 7
8 Zagky 6 6 6 6 6 6 5 6 6 7 6 7 6 7
9 Muthia 5 6 5 6 5 6 5 6 6 7 6 7 6 7
10 Renata 6 6 5 5 4 4 4 4 5 6 6 6 6 6
11 Nadya 6 6 6 6 6 5 3 4 4 5 6 6 6 6
12 Efid 6 5 6 5 5 5 5 7 7 7 7 7 7 6
13 Chai 5 5 5 6 3 4 5 4 5 6 5 6 6 6
14 Ikhsan 5 6 6 5 5 6 4 7 4 6 4 5 5 5
15 Dila 6 4 5 5 6 4 6 5 5 6 4 5 6 6
16 Rizqi 6 6 7 6 7 6 7 5 7 6 7 7 7 7
17 Fitri 6 6 6 6 5 5 4 5 5 6 6 6 6 5
18 Rainava 6 6 6 6 5 6 5 6 6 5 6 6 6 5
19 Feby N 6 6 4 4 4 4 4 6 6 3 6 3 5 2
20 Salama 6 7 6 5 4 4 5 6 4 7 2 6 7 6
Total 112 114 115 107 99 100 99 106 113 120 107 119 125 116
Rataan 5,6 5,7 5,8 5,35 4,95 5 4,95 5,3 5,65 6 5,35 5,95 6,25 5,8

Kode 257 : mentega berbahan susu 300ml (1% garam)

771: mentega berbahan susu 400ml (1,4% garam)
357: ice cream (ice electric)
794: ice cream (ice cone maker)

B. Hasil uji organoleptik dengan SPSS Mentega

1. Parameter Daya Oles
Between-Subjects Factors

1 20
Sampel
2 20
 Tests of Between-Subjects Effects

Dependent Variable:Respon

Type III Sum of Mean

Source df F Sig.
Squares Square

Model 1277,000a 2 638,500 1054,913 ,000

Sampel 1277,000 2 638,500 1054,913 ,000

Error 23,000 38 ,605

Total 1300,000 40

a. R Squared = ,982 (Adjusted R Squared = ,981)

2. Parameter Warna
Between-Subjects Factors

1 20
Sampel
2 20

Tests of Between-Subjects Effects

Dependent Variable:Respon

Type III Sum of Mean

Source df F Sig.
Squares Square

Model 1233,700a 2 616,850 1051,135 ,000

Sampel 1233,700 2 616,850 1051,135 ,000

Error 22,300 38 ,587

Total 1256,000 40

a. R Squared = ,982 (Adjusted R Squared = ,981)

3. Parameter Aroma
Between-Subjects Factors

Sampel 1 20

2 20

Tests of Between-Subjects Effects

Dependent Variable:Respon

Type III Sum of Mean

Source df F Sig.
Squares Square

Model 990,050a 2 495,025 384,289 ,000

Sampel 990,050 2 495,025 384,289 ,000

Error 48,950 38 1,288

Total 1039,000 40

a. R Squared = ,953 (Adjusted R Squared = ,950)

 4. Parameter Rasa
Between-Subjects Factors

Sampel 1 20

2 20

Tests of Between-Subjects Effects

Dependent Variable:Respon

Type III Sum of Mean

Source df F Sig.
Squares Square

Model 1051,850a 2 525,925 442,639 ,000

Sampel 1051,850 2 525,925 442,639 ,000

Error 45,150 38 1,188

Total 1097,000 40

a. R Squared = ,959 (Adjusted R Squared = ,957)

C. Hasil uji organoleptik dengan SPSS Ice Cream

1. Parameter Rasa
Between-Subjects Factors

1 20
Sampel
2 20

Tests of Between-Subjects Effects

Dependent Variable:Respon

Type III Sum of Mean

Source df F Sig.
Squares Square

Model 1358,450a 2 679,225 606,593 ,000

Sampel 1358,450 2 679,225 606,593 ,000

Error 42,550 38 1,120

Total 1401,000 40

a. R Squared = ,970 (Adjusted R Squared = ,968)

2. Parameter Aroma

Between-Subjects Factors

1 20
Sampel
2 20

Tests of Between-Subjects Effects

Dependent Variable:Respon

Type III Sum of Mean

Source df F Sig.
Squares Square

Model 1269,850a 2 634,925 437,482 ,000

Sampel 1269,850 2 634,925 437,482 ,000

Error 55,150 38 1,451

Total 1325,000 40

a. R Squared = ,958 (Adjusted R Squared = ,956)

3. Parameter Kelembutan Tekstur

Between-Subjects Factors

1 20
Sampel
2 20

Tests of Between-Subjects Effects

Dependent Variable:Respon

Type III Sum of Mean

Source df F Sig.
Squares Square

Model 1454,050a 2 727,025 747,685 ,000

Sampel 1454,050 2 727,025 747,685 ,000

Error 36,950 38 ,972

Total 1491,000 40

a. R Squared = ,975 (Adjusted R Squared = ,974)

D. Lampiran Gambar Es Krim dan Mentega

Mentega dari susu 400 ml (1,4% garam), mentega

dari susu 300 ml (1% garam), dan mentega
dari susu 300 ml (1% garam)

Ice cream dengan Ice cone maker Ice cream dengan Ice electric