Rekayasa Pemekaran dan Tekstur Keripik Buah Nangka Selama Penggorengan Vakum
Abstract: Rising and
development also hard and crispy are the specifc characteristic of the fry
product that acceptable by consumer. To produce rising and texture of the fry
product according to the consumer requirement it was necessary to control
process conditions, take account of characteristic and transformation of raw
material during frying process. The change of volume (rising and shrinkage) and
texture (hardness and crispy) are happened during frying process of food
materials. Volume and texture change were predicted affected by evaporation of
water and decreasing of starch content on solidity. This research is done with
aim to develop model of Jackfruit texture and volume change during vacuum
frying caused by decreasing of water content and starch content. As the sample
of the research was used the fresh Jackfruit frying on vacuum with temperature
of 70, 80, 90 and 100 OC, with frying duration of 15 to 60 minute and with
vacuum pressure of 80, 85, 90 kPa. The analyses parameters were consist of
volume, texture, water content, and starch content of the sample before and
after frying. Result of the research shows that the higher of the temperature
and pressure of the vacuum frying the lower of the starch content and water
content of the jackfruit chip. The mathematical model that was developed can be
used to predict the change of the jackfruit’s chip texture and volume during
vacuum frying.
Penulis: Jamaluddin, Budi
Rahardjo, Pudji Hastuti, Rochmadi
Kode Jurnal: jppertaniandd090114
