UJI SUHU PENGGORENGAN KERIPIK SALAK PADA ALAT PENGGORENGAN VAKUM (VACUUM FRYING) TIPE VACUUM PUMP
ABSTRACT: Food processing by
cooking needs a special technique to maintain the nutrition of the food. This
research was aimed to measure the effective frying temperature in vacuum frying
(vacuum pump type). This research was carried out at Agricultural Engineering
Laboratory, Faculty of Agriculture USU in March – April 2014 using non
factorial randomized block design with five levels, i.e. 75oC, 80oC, 85oC,
90oC, and 95oC. Parameters observed were water content, loss of oil,
organoleptic value, and economic analysis. The results showed that frying
temperature had highly significant effects on water content, loss of oil, and
organoleptic value, but it showed that there was no highly significant effect
on taste. Economic analysis showed that investment with this equipment was non
- profitable.
Penulis: Suryadi, Ainun
Rohanah, Lukman Adlin Harahap
Kode Jurnal: jppertaniandd160038
