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
a. Daya Oles

Tests of Between-Subjects Effects

Dependent Variable: skor

Type III Sum of

Source Squares df Mean Square F Sig.

Model 1284.100a 21 61.148 73.069 .000

Sampel .100 1 .100 .119 .733
Panelisdayaoles 7.100 19 .374 .447 .957
Error 15.900 19 .837
Total 1300.000 40

a. R Squared = .988 (Adjusted R Squared = .974)

b. Warna
Tests of Between-Subjects Effects
Dependent Variable: skor

Type III Sum of

Source Squares df Mean Square F Sig.

Model 1246.600a 21 59.362 119.987 .000

Sampel 1.600 1 1.600 3.234 .088
Paneliswarna 12.900 19 .679 1.372 .248
Error 9.400 19 .495
Total 1256.000 40

a. R Squared = .993 (Adjusted R Squared = .984)

c. Aroma
Tests of Between-Subjects Effects
Dependent Variable: skor

Type III Sum of

Source Squares df Mean Square F Sig.

Model 1023.525a 21 48.739 59.841 .000

Sampel .025 1 .025 .031 .863
Panelisaroma 33.475 19 1.762 2.163 .051
Error 15.475 19 .814
Total 1039.000 40

a. R Squared = .985 (Adjusted R Squared = .969)

 d. Rasa
Tests of Between-Subjects Effects
Dependent Variable: skor

Type III Sum of

Source Squares df Mean Square F Sig.

Model 1076.725a 21 51.273 48.048 .000

Sampel 1.225 1 1.225 1.148 .297
Panelisrasa 24.875 19 1.309 1.227 .330
Error 20.275 19 1.067
Total 1097.000 40

a. R Squared = .982 (Adjusted R Squared = .961)

C. Hasil uji organoleptik dengan spss Es Krim

a. Rasa
Tests of Between-Subjects Effects
Dependent Variable: skor

Type III Sum of

Source Squares df Mean Square F Sig.

Model 1377.725a 21 65.606 53.556 .000

Sampel 1.225 1 1.225 1.000 .330
Panelisrasa 19.275 19 1.014 .828 .657
Error 23.275 19 1.225
Total 1401.000 40

a. R Squared = .983 (Adjusted R Squared = .965)

b. Aroma
Tests of Between-Subjects Effects
Dependent Variable: skor

Type III Sum of

Source Squares df Mean Square F Sig.

Model 1310.600a 21 62.410 43.277 .000

Sampel 3.600 1 3.600 2.496 .131
Panelisaroma 30.100 19 1.584 1.099 .420
Error 27.400 19 1.442
Total 1338.000 40

a. R Squared = .980 (Adjusted R Squared = .957)

 c. Kelembutan Tekstur
Tests of Between-Subjects Effects
Dependent Variable: skor

Type III Sum of

Source Squares df Mean Square F Sig.

Model 1477.525a 21 70.358 99.207 .000

PanelisTekstur 23.475 19 1.236 1.742 .118
Sampel 2.025 1 2.025 2.855 .107
Error 13.475 19 .709
Total 1491.000 40

a. R Squared = .991 (Adjusted R Squared = .981)

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 makerIce cream dengan Ice electric