DAFTAR ISI

HALAMAN JUDUL........................................................................................

HALAMAN PENGESAHAN ..........................................................................

PERNYATAAN...............................................................................................

MOTTO DAN PERSEMBAHAN ...................................................................

ABSTRAK .......................................................................................................

KATA PENGANTAR .....................................................................................

DAFTAR ISI ....................................................................................................

DAFTAR TABEL ............................................................................................

DAFTAR GAMBAR .......................................................................................

DAFTAR LAMPIRAN ....................................................................................

BAB 1 PENDAHULUAN ...............................................................................

1.1. Latar belakang masalah ........................................................................ 1

1.2. Rumusan Masalah ................................................................................ 5

1.3. Tujuan Penelitian.................................................................................. 5

1.4. Manfaat Penelitian................................................................................ 5

1.5. Penegasan Istilah .................................................................................. 6

1.6. Sistematika Skripsi ...............................................................................

BAB 2 LANDASAN TEORI ..........................................................................

2.1. Tinjauan Umum Tentang Abon............................................................ 8

2.1.1 Abon Ayam ................................................................................. 9

2.1.2 Bahan Pembuatan Abon Ayam ................................................... 9

i
 2.1.3 Peralatan Pembuatan Abon Ayam .............................................. 15

2.1.4 Resep Dasar Abon Ayam ............................................................ 19

2.1.5 Syarat Mutu Abon ....................................................................... 21

2.1.6 Faktor yang Mempengaruhi Kualitas Abon................................ 21

2.2. Tinjauan Umum Tentang Tanaman Talas ............................................ 23

2.2.1 Tanaman Talas Kimpul ............................................................ 24

2.2.2 Tangkai Daun Talas Kimpul Belitung ..................................... 26

2.2.3 Potensi Tangkai Daun Talas Kimpul Belitung

sebagai Bahan Substitusi dalam Pembuatan Abon

Ayam ........................................................................................ 27

2.3. Eksperimen Abon Ayam Substitusi Tangkai Daun Talas

Kimpul Belitung ................................................................................... 31

2.4. Kerangkan Berfikir ............................................................................... 36

2.5. Hipotesis ............................................................................................... 39

ii
 DAFTAR TABEL

Tabel Halaman

2.1 Komposisi Kimia Daging Ayam per 100 gram..................................... 16

2.2 Resep Dasar Abon Ayam ..................................................................... 26

2.3 Contoh Standar Industri Indonesia untuk Abon .................................... 28

2.4 Kandungan Gizi 100 gram Tangkai Daun Talas .................................. 37

3.1 Alat yang digunakan dalam Pembuatan Abon Ayam ........................... 52

3.2 Formula Abon Ayam ........................................................................... 53

3.3 Kisi-kisi Penilaian Uji Inderawi ............................................................ 59

3.4 Indikator Warna .................................................................................... 59

3.5 Indikator Aroma .................................................................................... 60

3.6 Indikator Tekstur ................................................................................... 60

3.7 Indikator Rasa ....................................................................................... 61

3.4 Kisi-Kisi Pedoman Uji Kesukaan ........................................................ 62

3.5 Kisi-Kisi Pedoman Wawancara ............................................................ 66

3.10 Analisis Anava Klasifikasi Tunggal................................................... 71

iii
3.11 Interval Kelas Rerata dan Kriteria Uji Indrawi ................................... 74

3.12 Interval Prosentase dan Kriteria Uji Inderawi..................................... 76

4.1 Hasil Uji Normalitas Data Uji Indrawi .................................................

4.2 Hasil Uji Homogenitas Data .................................................................

4.3 Hasil Analisis Varian Abon Ayam Substitusi Tangkai Daun Talas
dari Indikator Warna .............................................................................

4.4 Hasil Analisis Varian Abon Ayam Substitusi Tangkai Daun Talas
dari Indikator Tekstur .............................................................................

4.5 Hasil Analisis Varian Abon Ayam Substitusi Tangkai Daun Talas
dari Indikator Aroma ..............................................................................

4.6 Hasil Analisis Varian Abon Ayam Substitusi Tangkai Daun Talas
dari Indikator Rasa .................................................................................

4.7 Ringkasan Data Hasil Perhitungan Analisis Varian Klasifikasi

Tunggal terhadap Abon Ayam Substitusi Tangkai Daun Talas pada
Aspek Warna, Tekstur, Aroma dan Rasa ...............................................

3.12 Interval Persentase dan Kriteria Kesukaan ..................................... .. 74

4.1 Uji Normalitas Brownies ....................................................................... 77

4.2 Uji Homogenitas Brownies ................................................................... 78

4.3 Data Hasil Keseluruhan ANAVA Uji Inderawi .................................... 78

4.4 Data Hasil Uji Inderawi Brownies Indikator Tekstur Luar ................... 80

4.5 Hasil Uji Tukey Indikator Tekstur Luar................................................ 82

4.6 Data Hasil Uji Inderawi Brownies Indikator Tekstur Dalam ................ 82

4.7 Hasil Uji Tukey Indikator Tekstur Dalam ............................................ 84

iv
4.8 Data Hasil Uji Inderawi Brownies Indikator Rasa ................................ 85

4.9 Data Hasil Uji Inderawi Brownies Indikator Warna ............................. 87

4.10 Data Hasil Uji Inderawi Brownies Indikator Aroma .......................... 90

4.11 Hasil Uji Tukey Indikator Aroma ....................................................... 92

4.12 Hasil Data Keseluruhan Uji Inderawi Brownies ................................. 93

4.13 Hasil Data Uji Kesukaan Brownies ..................................................... 94

4.14 Hasil Uji Kandungan Serat Kasar dan Tanin Brownies ...................... 97

v
 DAFTAR GAMBAR

Gambar Halaman

2.1 Biji Alpukat ........................................................................................... 11

2.2 Diagram Alir Pembuatan Tepung Biji Alpukat .................................... 20

2.3Brownies................................................................................................. 21

2.4 Diagram Alir Pembuatan Brownies ...................................................... 32

2.5 Skema Kerangka Berfikir ...................................................................... 37

3.1 Desain Eksperimen................................................................................ 42

3.2 Skema Desain Eksperimen .................................................................... 44

3.3 Diagram Alir Pembuatan Brownies ...................................................... 49

4.1 Histogram Skor Rata-rata Indikator Tekstur Luar ............................... 81

4.2 Histogram Skor Rata-rata Indikator Tekstur Dalam ............................. 84

4.3 Histogram Nilai Rerata Skor Aspek Rasa ............................................. 87

4.4 Histogram Skor Rata-rata Indikator Warna ......................................... 89

4.5 Histogram Skor Rata-rata Indikator Aroma ..................................... . 91

4.6Grafik Radar Hasil Uji Kesukaan .......................................................... 96

vi
 DAFTAR LAMPIRAN

Lampiran Halaman

1. Formulir Wawancara Seleksi Calon Panelis .......................................... 111

2. Daftar Calon Panelis Yang Mengikuti Seleksi Wawancara ................... 114

3. Daftar Hasil Wawancara Seleksi Calon Panelis Yang Lolos .................. 115

4. Daftar Nama Seleksi Calon Panelis yang Lolos Tahap Wawancara ...... 119

5. Daftar Calon Panelis Yang Mengikuti Uji Penyaringan ........................ 120

6. Formulir Penyaringan Calon Panelis ...................................................... 121

7. Hasil Penilaian Calon Panelis pada Tahap Penyaringan ........................ 128

8. Daftar Nama Calon Panelis Yang Lolos Tahap Penyaringan ................ 137

9. Daftar Calon Panelis Yang Mengikuti Tahap Pelatihan ........................ 138

10. Formulir Pelatihan Calon Panelis.......................................................... 139

11. Hasil Penilaian Calon Panelis pada Tahap Pelatihan ............................ 146

12. Hasil Uji Reliabilitas Calon Panelis ...................................................... 156

13. Daftar Calon Panelis Yang Lolos Tahap Pelatihan ............................... 162

14. Daftar Nama Panelis Uji Inderawi/ Panelis Agak Terlatih .................. 163

15. Formulir Uji Inderawi ........................................................................... 164

16. Hasil Penilaian Uji Inderawi ................................................................. 166

17. Hasil Uji Normalitas Data ..................................................................... 168

18. Hasil Uji Homogenitas .......................................................................... 169

19. Hasil Uji Analisis Varian Klasifikasi Tunggal...................................... 170

vii
20. Hasil Uji Tukey ..................................................................................... 173

21. Daftar Panelis Uji Kesukaan ................................................................. 176

22. Formulir Uji Kesukaan .......................................................................... 178

23. Hasil Uji Kesukaan ............................................................................... 180

24. Uji Laboratorium ................................................................................... 182

25. Dokumentasi Pengujian ........................................................................ 183

26. Dokumentasi Bahan PembuatanBrownies ............................................ 184

27. Dokumentasi Produk Brownies ............................................................. 186

28. Gambar Kemasan Brownies .................................................................. 188

viii
9