<> "The repository administrator has not yet configured an RDF license."^^ . <> . . . "DETERMINATION OF OPTIMUM TEMPERATURE AND ENERGY\r\nUSAGE IN MAKING WATERMELON CRACKER USING\r\nVACUUM FRYER"^^ . "Watermelon is a fruit that is abundantly produced in Indonesia. Various product\r\nappearances produced from this commodity promises good markets.\r\nDiversification of products is an effort that is possible in the handling of the\r\nabundance of the harvest by making in other forms. A problem in making\r\nwatermelon cracker with using vacuum fryer is improper frying temperature. The\r\noptimum required vacuum frying temperature would produce a good texture\r\nwatermelon cracker. The optimum temperature should produce watermelon\r\ncracker with favored cripiness, color and taste criteria.\r\nThis research was conducted to determine the optimum temperature on the quality\r\nof frying chips, watermelon and know the needs of energy at the temperature of\r\n75\r\no\r\nC, 80\r\no\r\nC, 85\r\no\r\nC, and 90\r\nC in the manufacture of chips, watermelon with vacuum\r\nfrying equipment. Watermelon chips are expected to increase the added value of\r\nwatermelon fruit in the form of chips.\r\no\r\nThe temperature frying process treatment were divided into 4, they are 75°C,\r\n80°C, 85°C and 90°C with 4 kg load. Every treatment was repeated 3 times.\r\nWatermelon that has been cut and then put into freezer to be frozen. Freezing to\r\nimprove the texture of the material. Freezing of material taken for 12 hours with\r\nthe temperature of -10 °C.\r\nThe organoleptic test of watermelon cracker with crispiness criteria obtained at\r\n90 °C temperature, 85 °C for taste and color criteria, with energy efficiency of\r\n26.88% and 23.18%. The acceptance of all organoleptic tests indicated that\r\nwatermelon cracker with 85 °C temperature frying was more favored by the\r\npanelist with crispiness criteria, red t are preferred by the panelists with the\r\ncriteria of crisp, red brown to brown, and slightly o brown color, and a little bit\r\nsweet until sweet taste.\r\nThe optimum frying temperature watermelon chips using vacuum frying at the\r\ntemperature interval 75-90 °C in a mathematical calculation is 85.9 °C."^^ . "2016-01-11" . . . . . . "Universitas Lampung"^^ . . . "Pertanian, Universitas Lampung"^^ . . . . . . . . . "ADE UTIYA AMINI"^^ . "0714071001"^^ . "ADE UTIYA AMINI 0714071001"^^ . . . . . . 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