Rancang Bangun Alat Penggorengan Vakum ( Tinjauan Pengaruh Suhu dan Tekanan Terhadap Nilai Kadar Air dan Kadar Vitamin C Pada Keripik Nangka)
| Main Author: | ANGGRAINI, NANDA |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2015
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| Subjects: | |
| Online Access: |
http://eprints.polsri.ac.id/2801/1/Cover%20laporan.pdf http://eprints.polsri.ac.id/2801/2/BAB%20I%20FIX.pdf http://eprints.polsri.ac.id/2801/3/BAB%20II%20FIX.pdf http://eprints.polsri.ac.id/2801/4/BAB%20III%20FIX.pdf http://eprints.polsri.ac.id/2801/5/BAB%20IV%20FIX.pdf http://eprints.polsri.ac.id/2801/6/BAB%20V%20FIX.pdf http://eprints.polsri.ac.id/2801/7/DAFTAR%20PUSTAKA.pdf http://eprints.polsri.ac.id/2801/ |
Daftar Isi:
- Research designed of vacuum frying is made with the purpose designing and constructing of a frying pan a vacuum with determine the operation of making a machine for the quality of jackfruit chips use of the frying pan with a vacuum . A whole dimension instrument vacuum fryer it is length 110cm, width 40cm and height 111cm.The overall volume of frying vacuum is 488400cm3 ( 0.4884 dm3 ). On this research done with two variable is temperature ( 50,60,70 ̊C) and pressure ( 100,150,200 mmHg ) with long fryer constant is 40 minutes. The analysis was by the determination of rendemen, the value of moisture content and levels of vitamin C on jackfruit crisps. From this research was obtained the results of best rendemen is 44.56 % , the value of moisture content is 9.48 % and the best levels of vitamin C is 35.22 mg.