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

AZZAHRA, SANIYA (2013) PENGARUH WAKTU DAN SUHU PADA PEMBUATAN KERIPIK WORTEL DENGAN VACCUM FRYING (The Effect of Time and Temperature on the Manufacture of Carrot Chips with Vaccum Frying). Undergraduate thesis, Undip.

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Abstract

Vacuum frying machine (Vacuum Fryer) is a production machine for frying a variety of fruits and vegetables by vacuum frying. Working Principle of Vacuum Frying is sucking the moisture content in vegetables and fruits at high speed so that pores - pore meat fruit - vegetables are not rapidly closing, so that the water content in vegetables can be absorbed perfectly. Carrots (Daucus carota L) is not native to Indonesia, but from overseas temperate (subtropical). The character of carrot plants are plants such as grass and store food reserves in the roots. Tubers reddish yellow, thin-skinned, and if eaten raw crisp and slightly sweet. This lab using a vacuum frying using variables of time and temperature on a grill pineapple chips. Variable time spent 35,45,55 minutes. Temperature, which is 70; 75 ⁰ C. The relationship between time and temperature is directly proportional. Vacuum frying of test tools (vacuum frying) to make carrot chips showed that the optimum temperature for the preparation of carrot chips at 75OC with a time of 55 minutes. Chips with this variable has a sweet taste, brownish orange color, crisp, and has a very strong aroma of carrots and water levels teruapkan amounted to 92.406%.

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:43990
Deposited By:Mrs Pudja D3 Teknik Kimia
Deposited On:14 Oct 2014 14:46
Last Modified:14 Oct 2014 14:46

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