Uji Mutu Keripik Buah Pada Alat Penggorengan Vakum (Vacuum Frying) Tipe Vacuum Pump

Abstract

AGUSTAMI RAMADHANI : Fruit Crisps Quality Test Of (vacuum pump frying).Supervised by AINUN ROHANAH and SUMONO. Manufacturing Process of agricultural crops into foodstuff is an interesting things to be known. It appeared that many agricultural crops that has been processed further become more economics than before. One of the manufacturing process is frying. This research usedpotato (K1), (K2), (K3), (K4),(K5). The parameters used werewater content, yield andchips organoleptic test (taste, crunchness, and total acceptance). The results, showed that the treatment of three comodities had significant effecton yield and theorganoleptic taste. Thethree foodstuff had no significant effect on water content,had less effect to organoleptic value of crunchness and total acceptance. Yield value for K1, K2 and K3 is 23,512%; 39,509%; 31,68. Water conten for K1, K2, and K3 is 2,715%; 2,454%; 2,493%. The organoleptictaste for K1, K2, and K3 is 3,600; 3,167; 3,167. The crunchness for K1, K2, and K3 is 3,700; 3,533; 3,500. The total acceptance for K1, K2, and K3 is 3,477; 3,273; 3,230