Pengaruh Pengaturan Suhu Penggorengan Vacum Terhadap Sifat-Sifat Kimia Keripik Salak (Salaca edulis Reinw)

AGRITEKNO, Jurnal Teknologi Pertanian

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Title Pengaruh Pengaturan Suhu Penggorengan Vacum Terhadap Sifat-Sifat Kimia Keripik Salak (Salaca edulis Reinw)
 
Creator Breemer, Rachel
Palijama, Syane
Palijama, Febry R
 
Description Snake fruit (Salaca edulis Reinw) has a taste of sweet and sour, with a strong astringent edge. Snake fruit can be processed into chips in order to prolong its shelf life. Fruit chips processed with vacuum frying technology does not compromise the form, taste, colour, and aroma of the native fruits. However, in an effort to obtain crisp and tasteful snake fruit chips, the temperature of the vacuum frying process should be adjusted accordingly. Results showed the frying temperature of 70°C resulted in the chips which had Vitamin C, total acidity, and moisture contents of 0.11 mg, 16.05%, and 12.74%, respectively. When chips were fried with 80°C, the resulting product had a Vitamin C of 0.12 mg, total acidity of 16.14%, and moisture of 14.02%. Whereas chips with lower Vitamin C, total acidity, and moisture contents of 0.09 mg, 8,54%, and 6.01%, subsequently resulted from frying with 90°C.
Keywords: chips, snake fruits, vacuum frying
 
Publisher Universitas Pattimura
 
Date 2018-10-01
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier https://ojs3.unpatti.ac.id/index.php/agritekno/article/view/1177
10.30598/jagritekno.2018.7.2.56
 
Source AGRITEKNO, Jurnal Teknologi Pertanian; Vol 7 No 2 (2018): AGRITEKNO, Jurnal Teknologi Pertanian; 56-59
2620-9721
2302-9218
 
Language eng
 
Relation https://ojs3.unpatti.ac.id/index.php/agritekno/article/view/1177/1020
 
Rights Copyright (c) 2018 AGRITEKNO, Jurnal Teknologi Pertanian
http://creativecommons.org/licenses/by-sa/4.0
 

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