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STUDI BERAT BAHAN BAKU DALAM PROSES PENGGORENGAN VAKUM TERHADAP MUTU SENSORIS KRIPIK NANAS (Ananas comosus (L) Merr)

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ABSTRACT
The crispness of chips product is depend on its water content, which is around 5%. The more water content of chips will cause the lower of the chips crispness. The high water content of the chips could be due to lack of perfect frying or inappropriate packaging. This report focuses on effort to overcome problems in pineapple chips frying by studying the ratio of fresh pineapple weight and cooking oil in vacuum frying. The purpose of this research was to obtain appropriate vacuum frying method to produce crispy pineapple chips, which are preferred by consumers. The result is also be used as additional information to design capacity of vacuum frying equipment.
The results showed that weight levels of sliced fresh pineapple influenced the water content of chips, as well as sensory characteristics of the chips (color, flavor, texture, and crispness). Taste is the only parameter that did not influenced by the treatment. Pineapple chips from 3 kg of raw material gave the smallest water content of 3.01 %, followed by 3.60, 3.97, and 4.43 % for weight level of raw material of 4, 5, and 6 kg, respectively. The chips from 5 and 6 kg raw material gave the best sensory characteristics for color and flavor, respectively, while the chips from 3 kg raw material gave the best sensory characteristic for texture and crispness.
Key words : pineapple, vacuum frying, pineapple chips

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Judul Seri

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No. Panggil

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Penerbit

: ., 2010

Deskripsi Fisik

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Bahasa

Indonesia

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Klasifikasi

NONE

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Tipe Media

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Tipe Pembawa

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Edisi

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Info Detail Spesifik

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Pernyataan Tanggungjawab

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