Model Perubahan Volume Keripik Buah selama Proses Penggorengan Secara Vakum

Jamaluddin, Jamaluddin and Rahardjo, Budi and Hastuti, Diah Retno Dwi and Rochmadi, Rochmadi (2011) Model Perubahan Volume Keripik Buah selama Proses Penggorengan Secara Vakum. Jurnal Teknologi dan Industri Pangan, 22 (1). pp. 85-91. ISSN 1979-7788

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Official URL: https://journal.ipb.ac.id/index.php/jtip/article/v...

Abstract

Abstract: Expansion and puffing are specific characteristics of fried products critical for consumer preferences. To obtain expanded and puffed dried products that fit well with consumer acceptance criteria, it is necessary to pay attention to the process conditions which change the raw material characteristics during frying. The important changes include volume and density ratio of the products during frying. Hypothetically, these changes are due to water vaporization and the decrease dry matter in the products. The objective of this research is to develop a mathematical model of volume and density ratio changes for jack fruit during vacuum frying as a function of water and starch content reductions. Samples were vacuum fried at 70–100 oC and pressure of 80-90 kPa for 15–60 min. The parameters observed were volume and density as well as water and starch contents of samples before and after vacuum frying. The results showed that the developed model can be used to predict changes in volume and density ratio of jack fruit during vacuum frying.

Item Type: Article
Uncontrolled Keywords: volume, density, water content, starch contentand vacuum frying
Subjects: FAKULTAS TEKNIK
FAKULTAS TEKNIK > Pendidikan Teknologi Pertanian
KARYA ILMIAH DOSEN
Universitas Negeri Makassar > KARYA ILMIAH DOSEN
Divisions: KOLEKSI KARYA ILMIAH UPT PERPUSTAKAAN UNM MENURUT FAKULTAS > KARYA ILMIAH DOSEN
KARYA ILMIAH DOSEN
Depositing User: S.T., M.T. Faruq Ratuhaji
Date Deposited: 22 May 2020 22:39
Last Modified: 22 May 2020 22:39
URI: http://eprints.unm.ac.id/id/eprint/17617

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