SEPTIYANI, FENNY EGA (2012) PENGARUH SUHU dan WAKTU PADA PEMBUATAN KRIPIK BUNCIS DENGAN VACCUM FRYING (Influence Of Temperature And Time On Making Chips Beans With Vaccum Frying). Undergraduate thesis, Undip.
|PDF - Published Version|
Vacuum frying machine (Vacuum 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 are not closing fast, so that the water content in the fruit can be absorbed completely. Beans (of the Dutch language, boontjes, Phaseolus vulgaris L.) is a kind of beans that can be eaten, fruit, seeds, beans are rich in vegetable protein and vitamin helps lower blood pressure and blood sugar metabolism escort and is very suitable food by those who suffer from diabetes or hipertensi.Kandungan high in fiber and enzymes that can help you lose weight. This lab uses vacuum devices frying, using a variable time and temperature on pengorengan bean chips. Variable time used 25 and 30 minutes. Temperature, which is 80.85, and 90 ⁰ C. The relationship between time and temperature are directly proportional. Of the test vacuum frying equipment (vacuum frying) to create a crisp green beans showed that the optimum temperature for the manufacture of chips with beans is 90OC for 30 minutes. Chips with this variable has a bitter taste yangagak, warnahijau brown, very crisp, and has a very strong smell of beans and water levels are at 85.62%.
|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
|Deposited By:||Mrs Pudja D3 Teknik Kimia|
|Deposited On:||29 Nov 2012 10:06|
|Last Modified:||29 Nov 2012 10:06|
Repository Staff Only: item control page