PENGARUH WAKTU DAN SUHU PADA PEMBUATAN KERIPIK MELON DENGAN VACCUM FRYING (The Time of Effect and Temperature on the Manufacture of Melon Chips with Vaccum Frying)

ARUM, AJENG PRIMADHANI Y (2012) PENGARUH WAKTU DAN SUHU PADA PEMBUATAN KERIPIK MELON DENGAN VACCUM FRYING (The Time of Effect and Temperature on the Manufacture of Melon Chips with Vaccum Frying). Undergraduate thesis, Undip.

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Abstract

Vaccum frying machine (Vaccum Fryer) is a production machine to fry a variety of fruits and vegetables by vacuum frying. Principles of Vacuum Frying is sucking the moisture content in vegetables and fruits with high speed so that the pore - pore fruit - vegetables is rapidly closing, so that the water content in the fruit can be absorbed completely. Melon (Cucumis melo L.) is a crop or a year that is spread or propagate. Melon contain many nutrients that are quite varied so it is not surprising that the melon is an excellent source of nutrition. This lab uses vacuum devices frying, using a variable time and temperature on chips pengorengan fruits. Variable time used 35,45, and 55 minutes. Temperature used 70⁰ C and 75⁰ C The relationship between time and temperature are directly proportional. Of the test vacuum frying equipment (vacuum frying) to make bark chips showed that the optimum temperature for the manufacture of bark chips is 75 °C with a time of 55 minutes. Chips with this variable has a sweet flavor, brown orange color, crispy, and has a smell of melon and water content amounted to 92,406 %steam.

Item Type:Thesis (Undergraduate)
Subjects:T Technology > TP Chemical technology
Divisions:Faculty of Engineering > Diploma in Chemical Engineering
Faculty of Engineering > Diploma in Chemical Engineering
ID Code:37259
Deposited By:Mrs Pudja D3 Teknik Kimia
Deposited On:27 Nov 2012 09:05
Last Modified:27 Nov 2012 09:05

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