Rekayasa Pemekaran dan Tekstur Keripik Buah Nangka Selama Penggorengan Vakum

Jamaluddin, Jamaluddin and Rahardjo, Budi and Hastuti, Pudji and Rochmadi, Rochmadi (2009) Rekayasa Pemekaran dan Tekstur Keripik Buah Nangka Selama Penggorengan Vakum. Jurnal Keteknikan Pertanian, 23 (2). pp. 125-132. ISSN 0216-3365

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Abstract

Abstrak: Rising and development also hard and crispy are the specific characteristic of the fry product that acceptable by consumer. To produce rising and texture of the fry product according to the consumer requirement it was necessary to control process conditions, take account of characteristic and transformation of raw material during frying process. The change of volume (rising and shrinkage) and texture (hardness and crispy) are happened during frying process of food materials. Volume and texture change were predicted affected by evaporation of water and decreasing of starch content on solidity. This research is done with aim to develop model of Jackfruit texture and volume change during vacuum frying caused by decreasing of water content and starch content. As the sample of the research was used the fresh Jackfruit frying on vacuum with temperature of 70, 80, 90 and 100 OC, with frying duration of 15 to 60 minute and with vacuum pressure of 80, 85, 90 kPa. The analyses parameters were consist of volume, texture, water content, and starch content of the sample before and after frying. Result of the research shows that the higher of the temperature and pressure of the vacuum frying the lower of the starch content and water content of the jackfruit chip. The mathematical model that was developed can be used to predict the change of the jackfruit’s chip texture and volume during vacuum frying.

Item Type:	Article
Uncontrolled Keywords:	jackfruit, vacuum frying, Chip, texture
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:	26 May 2020 03:06
Last Modified:	26 May 2020 03:06
URI:	http://eprints.unm.ac.id/id/eprint/17640

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