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Hasil Pengamatan Dan Perhitungan: Pound Cake Sponge Cake Chiffon Cake

The document summarizes the results of observations and calculations of sensory and physical parameters for three types of cakes: pound cake, sponge cake, and chiffon cake. Hedonic tests were conducted to analyze taste and texture, with sponge cake rated highest on average for taste and sponge and chiffon cakes rated highest for texture. ANOVA and BNJ tests showed significant differences between cakes for both taste and texture. Physical measurements found sponge cake had the highest average volume expansion.

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Neni Parmiutari
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55 views4 pages

Hasil Pengamatan Dan Perhitungan: Pound Cake Sponge Cake Chiffon Cake

The document summarizes the results of observations and calculations of sensory and physical parameters for three types of cakes: pound cake, sponge cake, and chiffon cake. Hedonic tests were conducted to analyze taste and texture, with sponge cake rated highest on average for taste and sponge and chiffon cakes rated highest for texture. ANOVA and BNJ tests showed significant differences between cakes for both taste and texture. Physical measurements found sponge cake had the highest average volume expansion.

Uploaded by

Neni Parmiutari
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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HASIL PENGAMATAN DAN PERHITUNGAN

Hasil Pengamatan

Tabel 1.1 Hasil Pengamatan Parameter Rasa dan Tekstur Cake


Pound Cake Sponge Cake Chiffon Cake
No Panelis
Rasa Tekstur Rasa Tekstur Rasa Tekstur
1 Ahyan Saris 2 4 3 5 2 3
2 Aula Rahmatin 2 4 3 5 2 2
3 Baiq Agustina 2 3 4 5 3 3
4 Baiq Idiya S 1 4 5 4 4 4
5 Baqiatussolihat 2 3 4 4 2 3
6 Dara Ariella K 2 4 4 5 2 3
7 Endah Suseptia 3 3 4 5 4 4
8 Era Fazira 2 3 4 5 4 3
9 Fitri Wulandari 1 3 5 5 4 4
10 Icha HartantiDasrien 2 3 4 5 4 5
11 Indri Rahmayanti 2 3 5 5 4 5
12 LilisNeneng K 1 3 3 5 4 4
13 Lola SitaSeptina 1 4 5 5 3 4
14 Maharani Firdaus 1 4 4 5 3 5
15 MaulindaZahara 2 4 3 5 4 4
16 MusfikaAgustina S 2 3 4 5 3 4
17 Nella Sativa 2 4 3 5 3 4
18 Ni Made Neni P 2 3 3 4 3 4
19 NonikSalwinda 2 3 4 5 5 4
20 Susi Aprilianti 2 3 3 5 4 4
21 Titin Kurniati 2 2 4 4 4 3
22 Wahyuning Pinarsih 2 3 3 3 3 4
23 Yayik Dwi Balgis 1 2 5 5 4 4
24 Yulia Isnawati 1 3 5 5 4 4
25 ZikratunZainatin 1 3 4 5 3 4
Total 43 81 98 119 85 95
Rerata 1,72 3,24 3,92 4,76 3,4 3,8
Keterangan:

1 = sangat tidak suka


2 = agak tidak suka
3 = agak suka
4 = suka
5 = sangat suka

Tabel 1.2 Hasil Pengamatan Organoleptik danFisik Cake


MetodePembuatan
Organoleptik
Pound Cake Sponge Cake Chiffon Cake

Rasa (Hedonik) 3,92 3,92 3,92

Tekstur (Hedonik) 4,76 4,76 4,76

Fisik

Pori-pori

Volume 1,4 3,4 2,9


Pengembangan (cm)
Hasil Perhitungan
1. Uji Hedonik Rasa Cake
a. Uji ANOVA Rasa Cake
Tabel1.1.1 Anova Uji Hedonik Rasa Cake
Sumber Keragaman db JK KT Fhit Ftab Sig
Perlakuan 2 65,36 32,68 64,218 0,000 ***
Galat 72 36,64 0,508
Total 74 102
Kesimpulan :
Berdasarkan hasil uji ANOVA F hitung > F tabel, maka Ho di tolak. Artinya
terdapat pengaruh yang berbeda nyata antara perlakuan terhadap rasa cake yang
dihasilkan.

b. Uji Lanjut BNJ Hedonik Rasa Cake


Tabel 1.1.2 Hasil Uji Lanjut BNJ Uji Hedonik Rasa Cake
Rangking Perlakuan Rerata n Non-signifikan
1 Sponge cake 3,92 25 A
2 Chiffon Cake 3,36 25 B
3 Pound cake 1,72 25 C
Kesimpulan :
1) Perlakuan Chiffon cakeberbeda nyata dengan Sponge cake terhadap rasa yang
dihasilkan
2) Perlakuan Pound cake berbeda nyata dengan Chiffon cake dan Sponge cake terhadap
rasa yang dihasilkan.
2. Uji Hedonik Tekstur Cake
a. Uji ANOVA TeksturCake
Tabel1.1.3 Anova Uji Hedonik TeksturCake
Sumber Keragaman db JK KT Fhit Ftab Sig
Perlakuan 2 29,546 14,773 39,221 0,00 ***
Galat 72 27,12 0,376
Total 74 56,66
Kesimpulan :
Berdasarkan hasil uji ANOVA F hitung > F tabel, maka Ho di tolak. Artinya
terdapat pengaruh yang berbeda nyata antara perlakuan terhadap teksturcake yang
dihasilkan.

b. Uji Lanjut BNJ Hedonik Tekstur Cake

Tabel 1.1.4 Hasil Uji Lanjut BNJ Uji Hedonik TeksturCake


Rangking Perlakuan Rerata n Non-signifikan
1 Sponge Cake 4,76 25 a
2 Chiffon Cake 3,8 25 b
3 Pound Cake 3,24 25 c
Kesimpulan :
1) Perlakuan Sponge cake berbeda nyata dengan Pound cake dan Chiffoncake terhadap
tekstur yang dihasilkan
2) Perlakuan Pound cake tidak berbeda nyata dengan Chiffon cake terhadap tekstur yang
dihasilkan.

Mataram, 12 April 2019


Mengetahui,
Co. Asst. Praktikum Teknologi Bakery Praktikan,

Fatina Tsuroyya Kelompok 8


NIM. J1A015029

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