Perlakuan Jenis Konsenterasi K. Air K.

Abu Protein pH Total BAL

J1K1 Maltodekstrin 15% 9.39 4.7 9.12 4 11.3304
J1K2 Maltodekstrin 20% 8.165 4.255 10.28 3.8 11.3598
J1K3 Maltodekstrin 25% 7.7 1.55 9.57 3.8 11.3747
J2K1 Sodium Alginat 15% 15.86 5.4 11.41 3.7 11.3201
J2K2 Sodium Alginat 20% 16.535 5.12 10.91 4.1 11.3324
J2K3 Sodium Alginat 25% 15.135 5.42 11.81 3.8 11.3444
J3K1 Gum Arab 15% 15.935 2.42 8.73 3.8 11.3117
J3K2 Gum Arab 20% 14.26 8.76 9.1 3.9 11.3263
J3K3 Gum Arab 25% 16.735 19.57 8.18 3.9 11.3444

Perlakuan Jenis Konsenterasi K. Air K. Abu Protein pH Total BAL

J1K1 Maltodekstrin 15% 5.24 2.455 9.36 4 11.3444
J1K2 Maltodekstrin 20% 3.62 2.015 9.78 3.7 11.3541
J1K3 Maltodekstrin 25% 1.395 1.825 9.77 3.8 11.3636
J2K1 Sodium Alginat 15% 40.75 5.505 11.48 3.9 11.2833
J2K2 Sodium Alginat 20% 10.94 5.295 10.67 3.9 11.29
J2K3 Sodium Alginat 25% 1.325 6.165 11.66 3.9 11.3364
J3K1 Gum Arab 15% 1.08 2.52 8.47 3.7 11.3444
J3K2 Gum Arab 20% 6.4 4.205 9.22 3.8 11.3243
J3K3 Gum Arab 25% 4.445 4.6 8.01 3.7 11.3617

Kadar Air
Nilai K. Air Konsenterasi
Jenis
Perlakuan Ulangan 1 Ulangan 2 Jumlah Rata-Rata 15%
J1K1 9.39 5.24 14.63 7.315 Maltodekstrin 7.315
J1K2 8.165 3.62 11.785 5.8925 Sodium Alginat 28.305
J1K3 7.7 1.395 9.095 4.5475 Gum Arab 8.5075
J2K1 15.86 40.75 56.61 28.305 Jumlah 44.1275
J2K2 16.535 10.94 27.475 13.7375 Rata-Rata 14.7092
J2K3 15.135 1.325 16.46 8.23
J3K1 15.935 1.08 17.015 8.5075 30
J3K2 14.26 6.4 20.66 10.33
J3K3 16.735 4.445 21.18 10.59 25

Jumlah 119.715 75.195 194.91

20
Rata-Rata 13.3017 8.355 21.6567
15

10

0
0.15 0.2
Kons entera
Mal todekstri n Sodi um A
 0
0.15 0.2
Kons entera
Mal todekstri n Sodi um A

Kadar Abu
Nilai K. Abu Konsenterasi
Jenis
Perlakuan Ulangan 1 Ulangan 2 Jumlah Rata-Rata 15%
J1K1 4.7 2.455 7.155 3.5775 Maltodekstrin 3.5775
J1K2 4.255 2.015 6.27 3.135 Sodium Alginat 5.4525
J1K3 1.55 1.825 3.375 1.6875 Gum Arab 2.47
J2K1 5.4 5.505 10.905 5.4525 Jumlah 11.5
J2K2 5.12 5.295 10.415 5.2075 Rata-Rata 3.8333
J2K3 5.42 6.165 11.585 5.7925
J3K1 2.42 2.52 4.94 2.47 14
J3K2 8.76 4.205 12.965 6.4825
12
J3K3 19.57 4.6 24.17 12.085
Jumlah 57.195 34.585 91.78 10
Rata-Rata 6.3550 3.8428 10.1978
8

0
0.15 0.2
Kons entera
Mal todekstri n Sodi um A
 V. Probiotik Daya Larut
97.45
85.1
84.65
78.2
69.9
59.6
80.5
71.75
64.85

V. Probiotik Daya Larut

87.13
86.19
86.82
60.7
66.28
64.22
81.79
71.95
66.53

Tabel 2 arah
Konsenterasi
Jumlah Rata-Rata
20% 25%
5.8925 4.5475 17.755 5.9183
13.7375 8.23 50.2725 16.7575
10.33 10.59 29.4275 9.8092
29.96 23.3675 97.455
9.9867 7.7892 32.4850

0.15 0.2 0.25

Kons entera si
Mal todekstri n Sodi um Al gi nat Gum Ara b
0.15 0.2 0.25
Kons entera si
Mal todekstri n Sodi um Al gi nat Gum Ara b

Tabel 2 Arah
Konsenterasi
Jumlah Rata-Rata
20% 25%
3.135 1.6875 8.4 2.8000
5.2075 5.7925 16.4525 5.4842
6.4825 12.085 21.0375 7.0125
14.825 19.565 45.89
4.9417 6.5217 15.2967

0.15 0.2 0.25

Kons entera si
Mal todekstri n Sodi um Al gi nat Gum Ara b
 Perlakuan Jenis Konsenterasi K. Air K. Abu Protein pH
J1K1 Maltodekstrin 15% 9.39 4.7 9.12 4
J1K2 Maltodekstrin 20% 8.165 4.255 10.28 3.8
J1K3 Maltodekstrin 25% 7.7 1.55 9.57 3.8
J2K1 Sodium Alginat 15% 15.86 5.4 11.41 3.7
J2K2 Sodium Alginat 20% 16.535 5.12 10.91 4.1
J2K3 Sodium Alginat 25% 15.135 5.42 11.81 3.8
J3K1 Gum Arab 15% 15.935 2.42 8.73 3.8
J3K2 Gum Arab 20% 14.26 8.76 9.1 3.9
J3K3 Gum Arab 25% 16.735 19.57 8.18 3.9

Perlakuan Jenis Konsenterasi K. Air K. Abu Protein pH

J1K1 Maltodekstrin 15% 5.24 2.455 9.36 4
J1K2 Maltodekstrin 20% 3.62 2.015 9.78 3.7
J1K3 Maltodekstrin 25% 1.395 1.825 9.77 3.8
J2K1 Sodium Alginat 15% 40.75 5.505 11.48 3.9
J2K2 Sodium Alginat 20% 10.94 5.295 10.67 3.9
J2K3 Sodium Alginat 25% 1.325 6.165 11.66 3.9
J3K1 Gum Arab 15% 1.08 2.52 8.47 3.7
J3K2 Gum Arab 20% 6.4 4.205 9.22 3.8
J3K3 Gum Arab 25% 4.445 4.6 8.01 3.7

Protein
Nilai Protein
Jenis
Perlakuan Ulangan 1 Ulangan 2 Jumlah Rata-Rata
J1K1 9.12 9.36 18.48 9.24 Maltodekstrin
J1K2 10.28 9.78 20.06 10.03 Sodium Alginat
J1K3 9.57 9.77 19.34 9.67 Gum Arab
J2K1 11.41 11.48 22.89 11.445 Jumlah
J2K2 10.91 10.67 21.58 10.79 Rata-Rata
J2K3 11.81 11.66 23.47 11.735
J3K1 8.73 8.47 17.2 8.6 14
J3K2 9.1 9.22 18.32 9.16
12
J3K3 8.18 8.01 16.19 8.095
Jumlah 89.11 88.42 177.53 10
Rata-Rata 9.9011 9.8244 19.7256
8

0
0.15

Ma l todekstri n
 0
0.15

Ma l todekstri n

pH
Nilai pH
Jenis
Perlakuan Ulangan 1 Ulangan 2 Jumlah Rata-Rata
J1K1 4 4 8 4 Maltodekstrin
J1K2 3.8 3.7 7.5 3.75 Sodium Alginat
J1K3 3.8 3.8 7.6 3.8 Gum Arab
J2K1 3.7 3.9 7.6 3.8 Jumlah
J2K2 4.1 3.9 8 4 Rata-Rata
J2K3 3.8 3.9 7.7 3.85
J3K1 3.8 3.7 7.5 3.75 4.05
J3K2 3.9 3.8 7.7 3.85 4
J3K3 3.9 3.7 7.6 3.8
3.95
Jumlah 34.8 34.4 69.2
3.9
Rata-Rata 3.8667 3.8222 7.6889
3.85
3.8

3.75
3.7

3.65
3.6
0.15

Mal todekstrin
 Total BAL V. Probiotik Daya Larut
11.3304 97.45
11.3598 85.1
11.3747 84.65
11.3201 78.2
11.3324 69.9
11.3444 59.6
11.3117 80.5
11.3263 71.75
11.3444 64.85

Total BAL V. Probiotik Daya Larut

11.3444 87.13
11.3541 86.19
11.3636 86.82
11.2833 60.7
11.29 66.28
11.3364 64.22
11.3444 81.79
11.3243 71.95
11.3617 66.53

Tabel 2 Arah
Konsenterasi
Jumlah Rata-Rata
15% 20% 25%
9.24 10.03 9.67 28.94 9.6467
11.445 10.79 11.735 33.97 11.3233
8.6 9.16 8.095 25.855 8.6183
29.285 29.98 29.5 88.765
9.7617 9.9933 9.8333 29.5883

0.15 0.2 0.25

Kons entera s i
Ma l todekstri n Sodi um Al gi nat Gum Ara b
0.15 0.2 0.25
Kons entera s i
Ma l todekstri n Sodi um Al gi nat Gum Ara b

Tabel 2 Arah
Konsenterasi
Jumlah Rata-Rata
15% 20% 25%
4 3.75 3.8 11.55 3.8500
3.8 4 3.85 11.65 3.8833
3.75 3.85 3.8 11.4 3.8000
11.55 11.6 11.45 34.6
3.8500 3.8667 3.8167 11.5333

0.15 0.2 0.25

Kons enteras i
Mal todekstrin Sodi um Al ginat Gum Ara b
 Perlakuan Jenis Konsenterasi K. Air K. Abu Protein pH
J1K1 Maltodekstrin 15% 9.39 4.7 9.12 4
J1K2 Maltodekstrin 20% 8.165 4.255 10.28 3.8
J1K3 Maltodekstrin 25% 7.7 1.55 9.57 3.8
J2K1 Sodium Alginat 15% 15.86 5.4 11.41 3.7
J2K2 Sodium Alginat 20% 16.535 5.12 10.91 4.1
J2K3 Sodium Alginat 25% 15.135 5.42 11.81 3.8
J3K1 Gum Arab 15% 15.935 2.42 8.73 3.8
J3K2 Gum Arab 20% 14.26 8.76 9.1 3.9
J3K3 Gum Arab 25% 16.735 19.57 8.18 3.9

Perlakuan Jenis Konsenterasi K. Air K. Abu Protein pH

J1K1 Maltodekstrin 15% 5.24 2.455 9.36 4
J1K2 Maltodekstrin 20% 3.62 2.015 9.78 3.7
J1K3 Maltodekstrin 25% 1.395 1.825 9.77 3.8
J2K1 Sodium Alginat 15% 40.75 5.505 11.48 3.9
J2K2 Sodium Alginat 20% 10.94 5.295 10.67 3.9
J2K3 Sodium Alginat 25% 1.325 6.165 11.66 3.9
J3K1 Gum Arab 15% 1.08 2.52 8.47 3.7
J3K2 Gum Arab 20% 6.4 4.205 9.22 3.8
J3K3 Gum Arab 25% 4.445 4.6 8.01 3.7

Total BAL
Nilai Total BAL
Jenis
Perlakuan Ulangan 1 Ulangan 2 Jumlah Rata-Rata
J1K1 11.3304 11.3444 22.6748 11.3374 Maltodekstrin
J1K2 11.3598 11.3541 22.7139 11.3570 Sodium Alginat
J1K3 11.3747 11.3636 22.7383 11.3692 Gum Arab
J2K1 11.3201 11.2833 22.6034 11.3017 Jumlah
J2K2 11.3324 11.29 22.6224 11.3112 Rata-Rata
J2K3 11.3444 11.3364 22.6808 11.3404
J3K1 11.3117 11.3444 22.6561 11.3281 11.3800
J3K2 11.3263 11.3243 22.6506 11.3253
J3K3 11.3444 11.3617 22.7061 11.3531 11.3600
Jumlah 102.0442 102.0022 204.0464
11.3400
Rata-Rata 11.3382 11.3336 22.6718
11.3200

11.3000

11.2800

11.2600
0.15 0
Kons e
Mal todekstri n Sodi u
11.2600
0.15 0
Kons e
Mal todekstri n Sodi u
 Total BAL V. Probiotik Daya Larut
11.3304 97.45
11.3598 85.1
11.3747 84.65
11.3201 78.2
11.3324 69.9
11.3444 59.6
11.3117 80.5
11.3263 71.75
11.3444 64.85

Total BAL V. Probiotik Daya Larut

11.3444 87.13
11.3541 86.19
11.3636 86.82
11.2833 60.7
11.29 66.28
11.3364 64.22
11.3444 81.79
11.3243 71.95
11.3617 66.53

Tabel 2 Arah
Konsenterasi
Jumlah Rata-Rata
15% 20% 25%
11.3374 11.3570 11.3692 34.0635 11.3545
11.3017 11.3112 11.3404 33.9533 11.3178
11.3281 11.3253 11.3531 34.0064 11.3355
33.9672 33.9935 34.0626 102.0232
11.3224 11.3312 11.3542 34.0077

0.15 0.2 0.25

Kons enteras i
Mal todekstri n Sodi um Al gi nat Gum Ara b
0.15 0.2 0.25
Kons enteras i
Mal todekstri n Sodi um Al gi nat Gum Ara b
 Perlakuan Jenis Konsenterasi K. Air K. Abu Protein pH
J1K1 Maltodekstrin 15% 9.39 4.7 9.12 4
J1K2 Maltodekstrin 20% 8.165 4.255 10.28 3.8
J1K3 Maltodekstrin 25% 7.7 1.55 9.57 3.8
J2K1 Sodium Alginat 15% 15.86 5.4 11.41 3.7
J2K2 Sodium Alginat 20% 16.535 5.12 10.91 4.1
J2K3 Sodium Alginat 25% 15.135 5.42 11.81 3.8
J3K1 Gum Arab 15% 15.935 2.42 8.73 3.8
J3K2 Gum Arab 20% 14.26 8.76 9.1 3.9
J3K3 Gum Arab 25% 16.735 19.57 8.18 3.9

Perlakuan Jenis Konsenterasi K. Air K. Abu Protein pH

J1K1 Maltodekstrin 15% 5.24 2.455 9.36 4
J1K2 Maltodekstrin 20% 3.62 2.015 9.78 3.7
J1K3 Maltodekstrin 25% 1.395 1.825 9.77 3.8
J2K1 Sodium Alginat 15% 40.75 5.505 11.48 3.9
J2K2 Sodium Alginat 20% 10.94 5.295 10.67 3.9
J2K3 Sodium Alginat 25% 1.325 6.165 11.66 3.9
J3K1 Gum Arab 15% 1.08 2.52 8.47 3.7
J3K2 Gum Arab 20% 6.4 4.205 9.22 3.8
J3K3 Gum Arab 25% 4.445 4.6 8.01 3.7

Daya Larut
Nilai Daya Larut
Jenis
Perlakuan Ulangan 1 Ulangan 2 Jumlah Rata-Rata
J1K1 97.45 87.13 184.58 92.2900 Maltodekstrin
J1K2 85.1 86.19 171.29 85.6450 Sodium Alginat
J1K3 84.65 86.82 171.47 85.7350 Gum Arab
J2K1 78.2 60.7 138.9 69.4500 Jumlah
J2K2 69.9 66.28 136.18 68.0900 Rata-Rata
J2K3 59.6 64.22 123.82 61.9100
J3K1 80.5 81.79 162.29 81.1450 95.0000
J3K2 71.75 71.95 143.7 71.8500 90.0000
J3K3 64.85 66.53 131.38 65.6900
85.0000
Jumlah 692 671.61 1363.61
80.0000
Rata-Rata 76.8889 74.6233 151.5122
75.0000
70.0000

65.0000
60.0000
55.0000

50.0000
0.15
K
Mal todekstrin S
50.0000
0.15
K
Mal todekstrin S
 Total BAL V. Probiotik Daya Larut
11.3304 97.45
11.3598 85.1
11.3747 84.65
11.3201 78.2
11.3324 69.9
11.3444 59.6
11.3117 80.5
11.3263 71.75
11.3444 64.85

Total BAL V. Probiotik Daya Larut

11.3444 87.13
11.3541 86.19
11.3636 86.82
11.2833 60.7
11.29 66.28
11.3364 64.22
11.3444 81.79
11.3243 71.95
11.3617 66.53

Tabel 2 Arah
Konsenterasi
Jumlah Rata-Rata
15% 20% 25%
92.2900 85.6450 85.7350 263.6700 87.8900
69.4500 68.0900 61.9100 199.4500 66.4833
81.1450 71.8500 65.6900 218.6850 72.8950
242.8850 225.5850 213.3350 681.8050
80.9617 75.1950 71.1117 227.2683

000
000
000
000

000
000

000
000
000

000
0.15 0.2 0.25
Kons entera s i
Mal todekstrin Sodi um Al gi nat Gum Ara b
000
0.15 0.2 0.25
Kons entera s i
Mal todekstrin Sodi um Al gi nat Gum Ara b