PENGARUH VARIASI LAMA PENGUKUSAN DAN LAMA PENGGORENGAN TERHADAP MUTU KERIPIK BIJI DURIAN
ABSTRACT: This research
was conducted to
find the effect
of steaming and
frying time on
the quality of
chpis from durian
seed. The research had been performed using factorial
completely randomized design
with two factors, i.e
the steaming time (W):
(10, 15, 20 and 25 minutes), and frying time (P) : (1, 2, 3 and 4
minutes). Parameters analyzed were moisture content, fat content, yield and organoleptic values
(colour,taste and flavor, and
crispiness).The results
showed that the steaming
time had highly significant
effect on moisture
content, fat content,
yield, colour, taste
and flavor, and
crispiness. Frying time also
had highly significant effect
on moisture content,
fat content, yield,
colour, taste and
flavor, and crispiness.
The interaction of
the two factors had highly
significant effect on moisture content, fat content, and yield .The 25 minutes of steaming and 4 minutes of frying gave the best quality of chips from durian
seed.
Keywords: Chips from durian
seed, steaming time and frying time
Penulis: Loira Ambarita,
Setyohadi, Lasma Nora Limbong
Kode Jurnal: jppertaniandd130145
