UJI KINERJA MESIN PENIRIS MINYAK GORENG PADA PENGOLAHAN KERIPIK
ABSTRACT: This study was aimed
to test the performance of ‘AGROWINDO’ cooking oil spinner by determining the best spinning rate and spinning duration on several types of
chips processed at home-industry scale. The research was conducted in two factors : the spinning rate
(rpm) 1: 4 = 400, 1:5 = 450, and 1:6 = 500 rpm, and the duration of spinning
time: 40, 60, and 80 seconds; cassava chips, banana chips, and sweet potato
chips were used as materials. The treatments were replicated three times.
The data of cooking oil drained or removed from the chips and the amount of rejected chips were analyzed
descriptively, while the data obtained from organoleptic test of the chips were analyzed using ANOVA, then
continued tested using orthogonal polynomials at 1% and 5% levels. The results
of this study indicated that: the spinning rate (rpm) and spinning duration had
an effect on level of disposal cooking oil and amount of rejected chips. The
highest level of cooking oil removed from the chips was found at sweet
potato chips with value of 19.5%. This value was obtained through spinning rate of 500 rpm and
spinning duration of 80 seconds.
Keywords: Spinner machine
performance, sweet potato, cassava, banana, chips
Penulis: Hamimi, Tamrin, Sri
Setyani
Kode Jurnal: jppertaniandd110036
