?url_ver=Z39.88-2004&rft_id=1814071005&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=%0D%0APENGARUH+SUHU+DAN+TEKANAN+PENGGORENGAN+DENGAN+VACUUM+FRYING+PADA+PEMBUATAN+KERIPIK+SINGKONG+TEBAL%0D%0A&rft.creator=wahyuuputra05%40gmail.com%2C+Wahyu+Saputra&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=Lampung+province+is+one+of+the+Centers+of+cassava+production+in+Indonesia.+Currently+Lampung+Province+as+the+largest+cassava+producing+area+in+Indonesia+and+is+able+to+produce+tapioca+by+60+percent+of+national+production+needs.+Cassava+chips+are+not+a+new+product+for+the+people+of+Indonesia.++Processing+cassava+into+thick+cassava+chips+with+vacuum+frying+technology+is+a+breakthrough+alternative+that+can+add+economic+value+to+the+cassava+tubers+and+answer+consumer+demand+for+innovation+in+the+shape+and+size+of+cassava+chips.++The+problems+that+are+examined+in+this+study+include+what+is+the+optimal+temperature+needed+to+produce+thick+cassava+chips+with+the+best+quality+and+what+is+the%0D%0Aoptimal+pressure+needed+to+produce+thick+cassava+chips+with+the+best+quality.++The+purpose+of+this+study+was+to+produce+thick+cassava+chips+with+the+best+quality+at+a+temperature+treatment+of+80+C%2C+85+C+and+90+C+and+a+pressure+of+-65+cmHg%2C+-68+cmHg+and+-72cmHg+and+determine+the+optimum+temperature+and+pressure+needed+to+produce+thick+cassava+chips+with+the+best+quality+at+a+temperature+treatment+of%0D%0A80+C%2C+85+C+and+90+C+and+a+pressure+of+-65+cmHg%2C+-68+cmHg+and+-72cmhg.++Data+analysis+using+Anova+analysis+in+Microsoft+Excel+software+to+determine+the+effect+of+temperature+and+pressure+on+the+length+of+frying+time%2C+moisture+content%2C+weight+loss+and+organoleptic+test.++After+the+research%2C+the+effect+of+temperature+and+pressure+on+the+frying+using+vacuum+frying+in+the+manufacture+of+thick+cassava+%0D%0A%0D%0Achips%2C+temperature+and+pressure+affect+the+water+content%2C+and+the+length+of+frying+and+organoleptic+test+of+aroma%2C+color%2C+taste+and+crispness.++The+best+quality+of+thick+cassava+chips+has+the+smallest+moisture+content+of+3.01%25+and+the+shortest+frying+time+of+38+minutes+and+the+favorite+score+of+the+hedonic+aroma+test+3.87%2C+taste+4.37%2C+color+4.17+and+crispness+4.73+on+a+scale+of+1-5+contained+in+the+treatment+with+optimal+temperature+and+pressure+as+well+as+the+optimal+temperature+and+pressure+needed+to+create+the+quality+of+thick+cassava+chips+with+the+best+quality+is+Temperature+90+C+and+pressure+-72+cmHg.%0D%0A%0D%0AKey+words+%3A+Cassava%2C+Vacuum+Frying%2C+Pressure%2C+Temperature+%0D%0A%0D%0A%0D%0A%0D%0A%0D%0A%0D%0A%0D%0A%0D%0A%0D%0A%0D%0A%0D%0A%0D%0AProvinsi+Lampung+merupakan+salah+satu+sentra+produksi+singkong+di+Indonesia.+Saat+ini+Provinsi+Lampung+sebagai+daerah+penghasil+Singkong+terbesar+di+Indonesia+dan+mampu+menghasilkan+tapioka+sebesar+60+persen+kebutuhan+produksi+nasional.++Keripik+singkong+bukan+merupakan+produk+baru+bagi+masyarakat+Indonesia.++Pengolahan+singkong+menjadi+keripik+singkong+berukuran+tebal+dengan+teknologi+vacuum+frying+merupakan+alternatif+terobosan+baru+yang+dapat+menambah+nilai+ekonomi+dari+umbi+singkong+tersebut+serta+menjawab+permintaan+konsumen+terhadap+inovasi+bentuk+dan+ukuran+dari+keripik+singkong.+Permasalahan+yang+di+teliti+dalam+penelitian+ini+meliputi+berapa+suhu+optimal%0D%0Ayang+dibutuhkan+untuk+menghasilkan+keripik+singkong+tebal+dengan+kualitas+terbaik+dan+berapa+tekanan+optimal+yang+dibutuhkan+untuk+menghasilkan+keripik+singkong+tebal+dengan+kualitas+terbaik.++Tujuan+dari+penelitian+ini+adalah+untuk+menghasilkan+keripik+singkong+tebal+dengan+kualitas+terbaik+pada+perlakuan+suhu%0D%0A80+%CB%9AC%2C+85+%CB%9AC+dan+90+%CB%9AC+dan+tekanan+-65+cmHg%2C+-68+cmHg+dan+-72cmHg+dan+mengetahui+suhu+dan+tekanan+optimal+yang+dibutuhkan+untuk+menghasilkan+keripik+singkong+tebal+dengan+kualitas+terbaik+pada+perlakuan+suhu+80+%CB%9AC%2C+85+%CB%9AC+dan+90+%CB%9AC+dan+tekanan+-65+cmHg%2C+-68+cmHg+dan+-72cmHg.++Analisis+data+menggunakan+analisis+anova+pada+perangkat+lunak+Microsoft+Excel+untuk+mengetahui+pengaruh+suhu+dan+tekanan+terhadap+lama+waktu+penggorengan%2C+kadar+air%2C+susut+bobot+dan+uji+organoleptik.++Setelah+dilakukan+penelitian+didapatkan+adanya+pengaruh+suhu+dan+tekanan+terhadap+penggorengan+menggunakan+vacuum+frying+pada+pembuatan+keripik+singkong+tebal%2C+suhu+dan+tekanan+berpengaruh+terhadap+kadar+air%2C+dan+lama+penggorengan+serta+uji+organoleptik+aroma%2C+warna%2C+%0D%0A%0D%0Arasa+dan+kerenyahan.++Kualitas+keripik+singkong+tebal+terbaik+memiliki+kadar+air+terkecil+sebesar+3%2C01+%25+dan+lama+waktu+penggorengan+tersingkat+38+menit+serta+skor+kesukaan+uji+hedonik+aroma+3%2C87%2C+rasa+4%2C37%2C+warna+4%2C17+dan+kerenyahan+4%2C73+dalam+skala+1+%E2%80%93+5+yang+terdapat+pada+perlakuan+dengan+suhu+dan+tekanan+optimal+serta+suhu+dan+tekanan+optimal+yang+dibutuhkan+untuk+menciptakan+kualitas+keripik+singkong+tebal+dengan+kualitas+terbaik+adalah+suhu+90+%C2%B0C+dan+tekanan+-72+cmHg.%0D%0A%0D%0AKata+kunci+%3A+Singkong%2C+Vacuum+Frying%2C+Tekanan%2C+Suhu+%0D%0A&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2022-06-08&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F63671%2F1%2FABSTRACT.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F63671%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F63671%2F3%2FSKRIPSI%2520FULL%2520TANPA%2520PEMBAHASAN.pdf&rft.identifier=++wahyuuputra05%40gmail.com%2C+Wahyu+Saputra++(2022)++PENGARUH+SUHU+DAN+TEKANAN+PENGGORENGAN+DENGAN+VACUUM+FRYING+PADA+PEMBUATAN+KERIPIK+SINGKONG+TEBAL.++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F63671%2F