Pembuatan Keripik Salak dengan Menggunakan Mesin Penggoreng Vakum Water Jet

Abstract

Vacuum frying was the alternative way to processed the agriculture products which were easy got damaged such as salak. to be chips under the atmosphere pressure. This research was did by frying slices of salak then collected datas according to the available paramete The purpose of this research was to tested the ejfect of frying temperature and frying time for a quality of Salak chips by using vaccum frier. This research used Factorial Random Completed Sampling with three repetitions and two factors, those were the frying temperatures (81 = 75 °C; S2 = 85 °C ; S3 = 95 °C) and the frying time (W1 = 30 minutes; W2 = 45 minutes; W3 = 60 minutes). The results of this research indicated that the frying temperature 95 °C with the frying time for 30 minutes gave the best result on moisture content for the general quality of fruit chips.