Pengaruh Pengaturan Suhu Penggorengan Vacum Terhadap Sifat-Sifat Kimia Keripik Salak (Salaca edulis Reinw)

  • Rachel Breemer Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Pattimura
  • Syane Palijama Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Pattimura
  • Febry R Palijama Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Pattimura
Keywords: chips, snake fruits, vacuum frying

Abstract

Snake fruit (Salaca edulis Reinw) has a taste of sweet and sour, with a strong astringent edge. Snake fruit can be processed into chips in order to prolong its shelf life. Fruit chips processed with vacuum frying technology does not compromise the form, taste, colour, and aroma of the native fruits. However, in an effort to obtain crisp and tasteful snake fruit chips, the temperature of the vacuum frying process should be adjusted accordingly. Results showed the frying temperature of 70°C resulted in the chips which had Vitamin C, total acidity, and moisture contents of 0.11 mg, 16.05%, and 12.74%, respectively. When chips were fried with 80°C, the resulting product had a Vitamin C of 0.12 mg, total acidity of 16.14%, and moisture of 14.02%. Whereas chips with lower Vitamin C, total acidity, and moisture contents of 0.09 mg, 8,54%, and 6.01%, subsequently resulted from frying with 90°C.

Keywords: chips, snake fruits, vacuum frying

Downloads

Download data is not yet available.

References

AOAC. 2000. Official Methods of Analysis. Association of Official Analytical Chemist. Inc. Arlington Virginia.

Apandi, M. 1984. Teknologi Buah dan Sayur. Penerbit Alumi. Bandung.

ï›BSNï Badan Standarisasi Nasional. 1996. Keripik Buah. SNI 01-4304-1996. Badan Standarisasi Nasional. Jakarta.

Iswari, N.M.C. 2013. Optimasi suhu dan waktu penggorengan hampa (vacuum frying) dalam produksi keripik ubi jalar Mentawai. ï›Skripsiï Departemen Teknik Mesin dan Biosistem, Fakultas Teknologi Pertanian, Institut Pertanian Bogor. Bogor.

Nugraha, S., Sugiyanto, N.F. Sulvana, R. Tito, dan K. Titis. 2012. Elastisitas dan Permintaan Hasil Pertanian. Makalah Tataniaga Pertanian, Universitas Sebelas Maret. Surakata.

Santoso, H.B. Salak Pondoh. Kanisius. Yogyakarta.

Sudarmadji, S., B. Haryono, dan Suhardi. 1989. Analisa Bahan Makanan dan Pertanian. Liberty. Yogyakarta.

Tumbel, N. dan S. Manurung. 2017. Pengaruh suhu dan waktu penggorengan terhadap mutu keripik nanas menggunakan penggoreng vakum. Jurnal Penelitian Teknologi Industri 9: 9-22.

Widaningrum, N. Setyawan, dan D.A. Setyabudi. 2008. Pengaruh cara pembumbuan dan suhu penggorengan vakum terhadap sifat kimia dan sensori keripik buncis (Phaseolus radiatus) Muda. Jurnal Pascapanen 5: 45-54.

Wijayanti, R., I.W. Budiastra, dan R. Hasbullah. 2011. Kajian rekayasa proses penggorengan hampa dan kelayakan usaha produksi keripik pisang. Jurnal Keteknikan Pertanian 25: 133-140.

Winarno, F.G. 2002. Kimia Pangan dan Gizi. Gramedia Pustaka Utama. Jakarta.

Published
2018-10-01
How to Cite
Breemer, R., Palijama, S., & Palijama, F. (2018). Pengaruh Pengaturan Suhu Penggorengan Vacum Terhadap Sifat-Sifat Kimia Keripik Salak (Salaca edulis Reinw). AGRITEKNO: Jurnal Teknologi Pertanian, 7(2), 56-59. https://doi.org/10.30598/jagritekno.2018.7.2.56