UJI KUALITAS FISIK, KIMIA DAN ORGANOLEPTIK KERIPIK NANGKA HASIL MODIFIKASI MESIN VACUUM FRYING SISTEM PENDINGIN PANCURAN

Hariono, Budi and Bakri, Abi and Kurnianto, Mokh. Fatoni (2018) UJI KUALITAS FISIK, KIMIA DAN ORGANOLEPTIK KERIPIK NANGKA HASIL MODIFIKASI MESIN VACUUM FRYING SISTEM PENDINGIN PANCURAN. J-Dinamika : Jurnal Pengabdian Masyarakat, 3 (1). pp. 71-76. ISSN 2503-1112

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Abstract

The basic principle of the vacuum frying process is the frying process is carried out at low pressure (-760 mm Hg), so the frying temperature drops to 85oC (Lastriyanto, 2006). This condition causes malnutrition to be suppressed. This process is very suitable for use in fruit and vegetable commodities. The main problem of PPPE program, partners PPPE cannot fulfill demand for 1 ton of chips/month. So it is necessary to develop vacuum type refrigerant machine with capacity 30 kg raw material with cooling pool dimension lenght x wide x height 6 x x 3 m x 1.5 m with water volume 23-25 m3. The results of the product test on this vacuum “tipe pancuran” system show significant organoleptic test can improve color, flavor and taste compared to conventional cooling method and the same relative crispness. The “tipe pancuran” method on the physical test indicates Brightness (L) is higher; the red color (redness) a lower and yellow (b) is higher than the conventional cooling method. The proximate analysis not significant. The conventional cooling method of water replacement is carried out after each one-time jackfruit chip production process with an increase in temperature of 5-6°C each time the process, while the replacement refrigeration shower method is carried out every 9 times of the production process with an increase of 1-2°C at each process.

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