L.D. Mustafa, S.H. Susilo, R.H.Y. Perdana
Fruits are one of the horticultural commodities that have high economic value and have the opportunity to be exported. Fruit products in Indonesia are generally consumed in the condition of fresh fruit and very little processed into processed food. Because fruits are seasonal and perishable after being harvested, the selling price of the product has decreased significantly during the harvest season. One alternative to increase save time and fruit utilization is by processing fruits into chips. Fruit chips are a healthy snack because contains high fiber. Processing of fruit chips can be done using ordinary frying with dyeing on cooking oil at atmospheric pressure (deep frying) or with a frying pan at low pressure (vacuum frying). The purpose of this study is to examine the relationship between the temperature of the frying pan and the temperature of the flow of the pipe on the vacuum frying machine from the first time frying process until the chips are cooked. This research is limited to the following matters: The type of vacuum frying machine used is a water jet pump model 2 HP, a vacuum pressure 65 cmHg, the frying setting temperature is 90°C, and the main ingredient of salak chips with a capacity of 5 kg. The results of the salak chip frying experiment results are as follows: Whatever the temperature of the frying pan before dipping the oil chips, the water vapor suction channel will remain at 27°C, and after the chips have been oiled, the temperature changes slowly to the highest value (same as the frying temperature) and the longer it goes down until it reaches room temperature again (27°C) this is due to the water content depleted from the fruit chips that have run out and the fruit chips have been fried in about 90 minutes. © Published under licence by IOP Publishing Ltd.
Politeknik Negeri Malang, Indonesia