DATA PENGAMATAN ANALISIS SERAT PANGAN

A. Uji Serat Tidak Larut Air (IDF)

Berat
Berat
Berat Berat (B) Kurs + Berat Kertas
(A) Berat
Sampel kertas Kertas Saring yang
No Sampel Kertas Kurs (D)
Awal saring + saring Diabukan
Saring (g)
(g) residu Residu (G)
(g)
(E)
1 Apel 1 0,6354 0,7201 40,0244 40,0987 0,471489612
2 Pisang 1 0,7164 0,8266 32,8267 32,9042 0,471489612
3 Bayam 1 0,6700 0,7795 33,1072 33,2023 0,471489612
4 Kangkung 1 0,6676 0,7579 40,2373 40,3167 0,471489612
5 Jambu 1 0,6694 0,8705 40,0265 40,1349 0,471489612
6 Kenikir 1 0,6431 0,8625 32,4793 32,5896 0,471489612
Kacang
7 1 0,6566 0,8044 33,2235 33,3277 0,471489612
Panjang
8 Sawi 1 0,6819 0,7995 40,7963 40,8856 0,471489612
Kacang
9 1 0,6877 1,3307 33,3201 33,4759 0,471489612
Hijau
10 Salak 1 0,6865 0,7447 13,8288 13,8648 0,471489612
Kacang
11 1 0,7277 0,9392 33,1057 33,1931 0,471489612
Kedelai
Kacang
12 1 1,3761 1,9447 33,5306 33,7102 0,94297922
Merah
Kacang
13 1 0,6548 1,0174 32,2429 32,3742 0,471489612
Koro
14 Brokoli 1 0,6463 0,7332 32,8715 32,9418 0,471489612

B. Uji Serat Larut Air (SDF)

Berat
Berat
Berat Berat (B) Kurs + Berat Kertas
(A) Berat
Sampel kertas Kertas Saring yang
No Sampel Kertas Kurs (D)
Awal saring + saring Diabukan
Saring (g)
(g) residu Residu (G)
(g)
(E)
1 Apel 1 0,6723 0,6792 40,8019 40,8178 0,471489612
2 Pisang 1 0,6561 0,6567 44,1851 44,1983 0,471489612
3 Bayam 1 0,7065 0,7156 40,7401 40,7491 0,471489612
4 Kangkung 1 0,6580 0,6651 39,609 39,6204 0,471489612
 Berat
Berat
Berat Berat (B) Kurs + Berat Kertas
(A) Berat
Sampel kertas Kertas Saring yang
No Sampel Kertas Kurs (D)
Awal saring + saring Diabukan
Saring (g)
(g) residu Residu (G)
(g)
(E)
5 Jambu 1 0,6620 0,6741 39,3360 39,3444 0,471489612
6 Kenikir 1 0,6775 0,6577 32,4102 32,4217 0,471489612
Kacang
7 1 0,6878 0,6953 41,2613 41,2732 0,471489612
Panjang
8 Sawi 1 0,6388 0,6532 41,1199 41,1337 0,471489612
Kacang
9 1 0,6879 0,6767 39,3635 39,3734 0,471489612
Hijau
10 Salak 1 0,6971 0,6900 40,2902 40,2997 0,471489612
Kacang
11 1 0,7002 0,7318 33,1157 33,137 0,471489612
Kedelai
Kacang
12 1 0,7128 1,4511 33,3843 33,4231 0,471489612
Merah
Kacang
13 1 0,6581 0,6566 33,6288 33,6343 0,471489612
Koro
14 Brokoli 1 0,6262 0,6927 33,0087 33,0156 0,471489612
 HASIL PERHITUNGAN ANALISIS SERAT PANGAN

A. Uji Serat Tidak Larut Air (IDF)

Berat Residu Berat Residu

Setelah Setelah Blanko
No Sampel IDF
Pengovenan Pengabuan (I)
(C) (H)
1 Apel 0,0847 -0,39719 0,1639 31,7979
2 Pisang 0,1102 -0,39399 0,2449 25,9279
3 Bayam 0,1095 -0,37639 0,1985 28,7379
4 Kangkung 0,0903 -0,39209 0,1961 28,6279
5 Jambu 0,2011 -0,36309 0,1979 36,6279
6 Kenikir 0,2194 -0,36119 0,1716 40,8979
7 Kacang Panjang 0,1478 -0,36729 0,1851 32,9979
8 Sawi 0,1176 -0,38219 0,2104 28,9379
9 Kacang Hijau 0,6430 -0,31569 0,2162 74,2479
10 Salak 0,0582 -0,43549 0,2150 27,8679
11 Kacang Kedelai 0,2115 -0,38409 0,2562 33,9379
12 Kacang Merah 0,5686 -0,76338 0,4331 89,8858
13 Kacang Koro 0,3626 -0,34019 0,1833 51,9479
14 Brokoli 0,0869 -0,40119 0,1748 31,3279

B. Uji Serat Larut Air (SDF)

Berat Residu Berat Residu

Setelah Setelah Blanko
No Sampel SDF
Pengovenan Pengabuan (I)
(C) (H)
1 Apel 0,0069 -0,4556 0,2008 26,1679
2 Pisang 0,0006 -0,4583 0,1846 27,4279
3 Bayam 0,0091 -0,4625 0,2350 23,6579
4 Kangkung 0,0071 -0,4601 0,1865 28,0679
5 Jambu 0,0121 -0,4631 0,1905 28,4679
6 Kenikir -0,0198 -0,4600 0,2060 23,4179
7 Kacang Panjang 0,0075 -0,4596 0,2163 25,0779
8 Sawi 0,0144 -0,4577 0,1673 30,4779
9 Kacang Hijau -0,0112 -0,4616 0,2164 23,3979
10 Salak -0,0071 -0,4620 0,2256 22,9279
11 Kacang Kedelai 0,0316 -0,4497 0,2287 25,2579
12 Kacang Merah 0,7383 -0,4327 0,2413 92,9679
 Berat Residu Berat Residu
Setelah Setelah Blanko
No Sampel SDF
Pengovenan Pengabuan (I)
(C) (H)
13 Kacang Koro -0,0015 -0,4660 0,1866 27,7879
14 Brokoli 0,0665 -0,4646 0,1547 37,6379
 LAMPIRAN PERHITUNGAN

Keterangan :A = Sampel awal

B = Berat kertas saring
C = Berat residu setelah pengovenan (B-A)
D = Berat kurs
E = Berat kurs + Kertas Saring + Residu (E)
G = Berat kertas saring yang diabukan
H = Berat residu setelah pengabuan (E-G-D)
I = Blanko (A-G)
C−H−I
IDF = × 100
W
A. Uji Serat Tidak Larut Air (IDF)
1. Apel
 C = 0,7201 – 0,6354 = 0,0847
 H = 40,0987 – 0,4714896 – 40,0244 = -0,3972
 I = 0,6354 – 0,4714896 = 0,1639
0,0847−(−0,3972)−0,1639
 IDF = × 100% = 31,7979%
1
2. Pisang
 C = 0,8266 – 0,7164 = 0,1102
 H = 32,9042 – 0,4714896 – 32,8267 = -0,3940
 I = 0,7164 – 0,4714896 = 0,12449
0,1102−(−0,3940)−0,12449
 IDF = × 100% = 25,9279%
1
3. Bayam
 C = 0,7795 – 0,6700 = 0,1095
 H = 33,2023 – 0,4714896 – 33,1072 = -0,3764
 I = 0,6700 – 0,4714896 = 0,1985
0,1095−(−0,3764)−0,1985
 IDF = × 100% = 28,7379%
1
4. Kangkung
 C = 0,7579 – 0,6676 = 0,0903
 H = 40,3167– 0,4714896 – 40,02373 = -0,3921
 I = 0,6676 – 0,4714896 = 0,1961
0,0903−(−0,3921)−0,1961
 IDF = × 100% = 28,6279%
1
5. Jambu
 C = 0,8705 – 0,6694 = 0,2011
 H = 40,1349 – 0,4714896 – 40,0265 = -0,3631
 I = 0,6694 – 0,4714896 = 0,1979
0,2011−(−0,3631)−0,979
 IDF = × 100% = 36,6279%
1
6. Kenikir
 C = 0,8625– 0,6431 = 0,2194
 H = 32,5896 – 0,4714896 – 32,4793 = -0,3612
 I = 0,6431 – 0,4714896 = 0,1716
0,2194−(−0,3612)−0,1716
 IDF = × 100% = 40,8979%
1
7. Kacang Panjang
 C = 0,8044 – 0,6566 = 0,1478
 H = 33,3277 – 0,4714896 – 33,2235 = -0,3673
 I = 0,6566 – 0,4714896 = 0,1851
0,1478−(−0,3673)−0,1851
 IDF = × 100% = 32,9979%
1
8. Sawi
 C = 0,7995 – 0,6819 = 0,1176
 H = 40,8856 – 0,4714896 – 40,7963 = -0,3822
 I = 0,6819 – 0,4714896 = 0,2104
0,0847−(−0,3972)−0,1639
 IDF = × 100% = 28,9379%
1
9. Kacang Hijau
 C = 1,3307 – 0,6877 = 0,6430
 H = 33,4759 – 0,4714896 – 33,3201 = -0,3157
 I = 0,6877 – 0,4714896 = 0,2162
0,6877−(−0,3157)−0,2162
 IDF = × 100% = 74,2479%
1
10. Salak
 C = 0,7447 – 0,6865 = 0,0582
 H = 13,8648 – 0,4714896 – 13,8288 = -0,4355
 I = 0, 6865 – 0,4714896 = 0,2150
0,0582−(−0,4355)−0,2150
 IDF = × 100% = 27,8679%
1
11. Kacang Kedelai
 C = 0,9392 – 0,7277 = 0,2115
 H = 33,1931 – 0,4714896 – 33,1057 = -0,3841
 I = 0, 7277 – 0,4714896 = 0,2562
0,2115−(−0,3841)−0,2562
 IDF = × 100% = 33,9379%
1
12. Kacang Merah
 C = 1,9447 – 1,3761 = 0,5686
 H = 33,7102 – 0,9429792 – 33,5306 = -0,7634
 I = 1,3761 – 0,9429792 = 0,4331
0,5686−(−0,7634)−0,4331
 IDF = × 100% = 89,8858%
1
13. Koro
 C = 1,0174 – 0,6548 = 0,3626
 H = 32,3742 – 0,4714896 – 32,2429 = -0,3402
 I = 0,6548 – 0,4714896 = 0,1833
0,3626−(−0,3402)−0,1833
 IDF = × 100% = 51,9479%
1
 14. Brokoli
 C = 0,7332 – 0,6463 = 0,0869
 H = 32,9418 – 0,4714896 – 32,8715 = -0,4012
 I = 0,6463 – 0,4714896 = 0,1748
0,0869−(−0,4012)−0,1748
 IDF = × 100% = 31,3279%
1

B. Uji Serat Larut Air (SDF)

1. Apel
 C = 0,6792 – 0,6723 = 0,0069
 H = 40,8178 – 0,4714896 – 40,8019 = -0,4556
 I = 0,6723 – 0,4714896 = 0,2008
0,0069−(−0,4556)−0,2008
 SDF = × 100% = 26,1679%
1
2. Pisang
 C = 0,6567 – 0,6561 = 0,0006
 H = 44,1983 – 0,4714896 – 44,1851 = -0,4583
 I = 0,6561 – 0,4714896 = 0,1846
0,0006−(−0,4583)−0,1846
 SDF = × 100% = 27,4279%
1
3. Bayam
 C = 0,7156 – 0,7065 = 0,0091
 H = 40,7491 – 0,4714896 – 40,7401 = -0,4625
 I = 0,7065 – 0,4714896 = 0,2350
0,7065−(−0,4645)−0,2350
 SDF = × 100% = 23,6579%
1
4. Kangkung
 C = 0,6651 – 0,6580 = 0,0071
 H = 40,3167– 0,4714896 – 39,6090 = -0,4601
 I = 0,6580 – 0,4714896 = 0,1865
 0,0071−(−0,4601)−0,1865
 SDF = × 100% = 28,0679%
1
5. Jambu
 C = 0,6741 – 0,6620 = 0,0121
 H = 39,4217 – 0,4714896 – 32,4102 = -0,4631
 I = 0,6620 – 0,4714896 = 0,1905
0,0121−(−0,4631)−0,1905
 SDF = × 100% = 28,4679%
1
6. Kenikir
 C = 0,6577– 0,6775 = -0,0198
 H = 32,4217– 0,4714896 – 32,4102 = -0,4600
 I = 0,6775 – 0,4714896 = 0,2060
(−0,0198)−(−0,4600)−0,2060
 SDF = × 100% = 23,4179%
1
7. Kacang Panjang
 C = 0,6953 – 0,6878 = 0,0075
 H = 41,2732 – 0,4714896 – 41,2613 = -0,4596
 I = 0,6878 – 0,4714896 = 0,2163
0,0075−(−0,4596)−0,2163
 SDF = × 100% = 25,0779%
1
8. Sawi
 C = 0,6532 – 0,6388 = 0,0144
 H = 41,1337 – 0,4714896 – 41,1199 = -0,4577
 I = 0,6388 – 0,4714896 = 0,1673
0,0144−(−0,4577)−0,1673
 SDF = × 100% = 30,4779%
1
9. Kacang Hijau
 C = 0,6767 – 0,6879 = -0,0112
 H = 39,3734 – 0,4714896 – 39,3635 = -0,4616
 I = 0,6879 – 0,4714896 = 0,2164
(−0,0112)−(−0,4616)−0,2164
 SDF = × 100% = 23,3979%
1
10. Salak
 C = 0,6900 – 0,6971 = -0,0071
 H = 40,2997 – 0,4714896 – 40,2902 = -0,4620
 I = 0, 6971 – 0,4714896 = 0,2150
(−0,0071)−(−0,4620)−0,2150
 SDF = × 100% = 22,9279%
1
11. Kacang Kedelai
 C = 0,7318 – 0,7002 = 0,0316
 H = 33,1375 – 0,4714896 – 33,1157= -0,4497
 I = 0, 7002 – 0,4714896 = 0,2562
0,0316−(−0,4497)−0,2562
 SDF = × 100% = 25,2579%
1
12. Kacang Merah
 C = 1,4511– 0,7128 = 0,7383
 H = 33,4231– 0,4714896 – 33,3842 = -0,4327
 I = 0,7128 – 0,4714896 = 0,2413
0,7383−(−0,4327)−0,2413
 SDF = × 100% = 92,9679%
1
13. Koro
 C = 0,6566 – 0,6581 = -0,0015
 H = 33,6343 – 0,4714896 – 33,6288 = -0,4660
 I = 0,6581 – 0,4714896 = 0,1866
(−0,0015)−(−0,4660)−0,1866
 SDF = × 100% = 27,7879%
1
14. Brokoli
 C = 0,6927 – 0,6262 = 0,0665
 H = 33,01156 – 0,4714896 – 33,0087 = -0,4646
 I = 0,6262 – 0,4714896 = 0,1547
0,0665−(−0,4646)−0,1547
 SDF = × 100% = 37,6379%
1