DAFTAR ISI

HALAMAN JUDUL .............................................................................................. i

DAFTAR ISI .......................................................................................................... ii
DAFTAR GAMBAR ............................................................................................ iii
DAFTAR TABEL ................................................................................................ vi
DAFTAR LAMPIRAN ......................................................................................... v
BAB 1. PENDAHULUAN .................................................................................... 1
1.1 Latar belakang ............................................................................................... 1
1.2 Tujuan Praktikum ......................................................................................... 3
BAB 2. TINJAUAN PUSTAKA ........................................................................... 5
2.1 Evaluasi Sensoris ........................................................................................... 5
2.2 Panelis ........................................................................................................... 6
2.3 Uji Afektif ..................................................................................................... 7
2.4 Metode Analisis Chi-Square ....................................................................... 10
2.5 Minyak Telon .............................................................................................. 10
BAB 3. METODE PELAKSANAAN ................................................................ 14
3.1 Waktu dan Tempat Praktikum ..................................................................... 14
3.2 Alat dan Bahan ........................................................................................... 14
3.3 Prosedur Kerja ............................................................................................ 15
BAB 4. HASIL PENGAMATAN DAN HASIL PERHITUNGAN ................. 17
4.1 Hasil Pengamatan ........................................................................................ 17
4.2 Hasil Perhitungan………………………………………………………....19
BAB 5. HASIL DAN PEMBAHASAN .............................................................. 41
5.1 Analisis Chi-Square ..................................................................................... 41
5.2 Analisis Histogram ...................................................................................... 43
BAB 6. PENUTUP............................................................................................... 50
6.1 Kesimpulan .................................................................................................. 50
6.2 Saran ............................................................................................................ 51
DAFTAR PUSTAKA .......................................................................................... 52
LAMPIRAN-LAMPIRAN ................................................................................. 32
 DAFTAR GAMBAR

Gambar 4.1. Hasil Tingkat Kesukaan Warna Minyak Telon .............................. 18

Gambar 4.2. Hasil Tingkat Kesukaan Aroma Minyak Telon .............................. 18
Gambar 4.3.Hasil Tingkat Kesukaan Viskositas Minyak Telon ......................... 22
Gambar 4.4. Hasil Tingkat Kesukaan Rasa Minyak Telon ................................. 23
Gambar 4.5. Hasil Tingkat Kesukaan Keseluruhan Minyak Telon ..................... 28
 DAFTAR TABEL

Table 2.1. Kandungan Kimia Tanaman Adas ....................................................... 5

Table 2.2. Komposisi Utama Minyak Kayu Putih ................................................ 5
Table 2.3. Sifat Fisika Kimia Minyak Kayu Putih ................................................ 6
Tabel 2.4. Komposisi Asam Lemak Minyak Kelapa ((Oleum cocos) ................... 7
Tabel 2.5. Syarat Mutu Minyak kelapa (Oleum cocos). ....................................... 38
Tabel 4.1. Nilai Chi Square Uji Afektif tiap Atribut Mutu Produk Minyak
Telon ..................................................................................................................... 38
 DAFTAR LAMPIRAN

Lampiran 1. Lembar Data Hasil Praktikum (Lembar ACC) ............................... 25

Lampiran 2. Hasil Perhitungan Data Afektif Chi-Square ................................... 27
Lampiran 3. Dokumentasi Uji Afektif ................................................................ 31