Uji Suhu Penggorengan Keripik Ubi Jalar pada Alat Penggorengan Vakum (Vacuum Frying) Tipe Vacuum Pump
| Main Author: | Dewi Sartika T. |
|---|---|
| Other Authors: | Daulay, Saipul Bahri, Rohanah, Ainun |
| Format: | Student Papers |
| Bahasa: | ind |
| Subjects: | |
| Online Access: |
http://repository.usu.ac.id/handle/123456789/33331 |
Daftar Isi:
- Food processing with cooking needs a special way to keep the content of nutritions of the food. This research was aimed at testing the temperatur Frying of sweet potatoes chips in vacuum frying (vacuum pump type). Therefore, a research had been conducted at Agricultural Engineering Laboratory, Faculty of Agriculture USU in April-May 2012 using factorial randomized block design with one factor i.e. frying temperature (75°C,85°C and 95°C). Parameters observed were loss of oil, water content and organoleptic values. The results showed that temperature had highly significant effect on loss of oil, water content and organoleptic value. The best result was found in frying temperature of 95°C.
- 080308009