TY  - UNPB
ID  - eprints17048
UR  - http://digilib.unila.ac.id/17048/
A1  - 0714071001, ADE UTIYA AMINI
Y1  - 2016/01/11/
N2  - Watermelon is a fruit that is abundantly produced in Indonesia. Various product
appearances produced from this commodity promises good markets.
Diversification of products is an effort that is possible in the handling of the
abundance of the harvest by making in other forms. A problem in making
watermelon cracker with using vacuum fryer is improper frying temperature. The
optimum required vacuum frying temperature would produce a good texture
watermelon cracker.  The optimum temperature should produce watermelon
cracker with favored cripiness, color and taste criteria.
This research was conducted to determine the optimum temperature on the quality
of frying chips, watermelon and know the needs of energy at the temperature of
75
o
C, 80
o
C, 85
o
C, and 90
C in the manufacture of chips, watermelon with vacuum
frying equipment. Watermelon chips are expected to increase the added value of
watermelon fruit in the form of chips.
o
The temperature frying process treatment were divided into 4, they are 75°C,
80°C, 85°C and 90°C with 4 kg load. Every treatment was repeated 3 times.
Watermelon that has been cut and then put into freezer to be frozen. Freezing to
improve the texture of the material. Freezing of material taken for 12 hours with
the temperature of -10 °C.
The organoleptic test of watermelon cracker with crispiness criteria obtained at
90 °C temperature, 85 °C for taste and color criteria, with energy efficiency of
26.88% and 23.18%. The acceptance of all organoleptic tests indicated that
watermelon cracker with 85 °C temperature frying was more favored by the
panelist with crispiness criteria, red t are preferred by the panelists with the
criteria of crisp, red brown to brown, and slightly o brown color, and a little bit
sweet until sweet taste.
The optimum frying temperature watermelon chips using vacuum frying at the
temperature interval 75-90 °C in a mathematical calculation is 85.9 °C.
PB  - Universitas Lampung
M1  - other
TI  - DETERMINATION OF OPTIMUM TEMPERATURE AND ENERGY
USAGE IN MAKING WATERMELON CRACKER USING
VACUUM FRYER
AV  - public
ER  -