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

SANDRANUTHA, DENETHA (2013) PENGARUH WAKTU DAN SUHU PADA PEMBUATAN KERIPIK BENGKOANG DENGAN VACCUM FRYING (The Time of Effect and Temperature on the Manufacture of Bengkoang Chips with Vaccum Frying). Undergraduate thesis, Undip.

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Abstract

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 and vegetables is rapidly closing, so that the water content in the fruit can be absorbed completely. Bengkoang (Pachyrhizus erosus) is one kind of tuber crops that can be eaten. Bengkoang fruits contain vitamin C, B1, sugar, phosphorus, iron, calcium, and contains a water content of 86 – 90 %. This lab uses vacuum devices frying, using a variable time and temperature on chips pengorengan fruits. Variable time used 30 dan 40 minutes. Temperature used 80 ⁰C, 85 ⁰C dan 90⁰ 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 90 °C with a time of 40 minutes. Chips with this variable has a sweet flavor, brown color, crispy, and has a vey strong smell of bark and water content amounted to 84,83 % steam. Keyword : Vaccum frying, bengkoang, bengkoang chips

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:39065
Deposited By:Mrs Pudja D3 Teknik Kimia
Deposited On:24 Apr 2013 08:06
Last Modified:06 May 2013 19:11

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