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.
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.
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.
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,