EFFECT OF FRYING TEMPERATURE OF SWEET POTATO CHIPS ON VACUUM FRYING TYPE VACUUM PUMP

Authors

  • Dewi Sartika T Nusa Putra University, Indonesia
  • S. B. Daulay North Sumatera University, Indonesia
  • A. Rohanah North Sumatera University, Indonesia

DOI:

https://doi.org/10.52005/ijeat.v2i2.26

Keywords:

chips, sweet potatoes, temperature, vacuum frying

Abstract

Food processing with cooking needs a special way to keep the content of the nutrition of the food. This research aimed to test the temperature Frying of sweet potato chips in vacuum frying (vacuum pump type). Therefore, research had been conducted using factorial randomized block design with one factor, i.e., frying temperature (75 °C, 85 °C, and 95 °C). Parameters observed were loss of oil, water content, and organoleptic values. The results showed that temperature significantly affected the loss of oil, water content, and organoleptic value. The best result was found in the frying temperature of 95 °C.

Author Biographies

Dewi Sartika T, Nusa Putra University, Indonesia

Department of Civil Engineering

S. B. Daulay, North Sumatera University, Indonesia

Department of Agriculture Engineering

A. Rohanah, North Sumatera University, Indonesia

Department of Agriculture Engineering

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Published

2019-11-25

How to Cite

Sartika T, D. ., S. B. Daulay, & A. Rohanah. (2019). EFFECT OF FRYING TEMPERATURE OF SWEET POTATO CHIPS ON VACUUM FRYING TYPE VACUUM PUMP. INTERNATIONAL JOURNAL ENGINEERING AND APPLIED TECHNOLOGY (IJEAT), 2(2), 71–85. https://doi.org/10.52005/ijeat.v2i2.26

Issue

Vol. 2 No. 2 (2019): International Journal of Engineering and Applied Technology (IJEAT)

Section

Articles