| dc.description.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 | en_US |
