?url_ver=Z39.88-2004&rft_id=1814071049&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PENGARUH+SUHU+DAN+KETEBALAN+TERHADAP+HASIL+PENGGORENGAN+KERIPIK+BENGKUANG+MENGGUNAKAN+VACUUM+FRYING&rft.creator=CATRA+ERIK+%2C+SENJAYA&rft.subject=001+Ilmu+pengetahuan&rft.subject=600+Teknologi+(ilmu+terapan)&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=%0D%0A%0D%0AJicama+is+a+commodity+that+is+quite+widely+cultivated+in+Indonesia+because+it+has+a+favorable+economic+value.+Jicama+tubers+can+be+consumed+directly+because+they+contain+a+lot+of+vitamin+C%2C+vitamin+B1%2C+protein%2C+and+relatively+high+crude+fiber.+In+addition%2C+processed+food+products+from+bengkuang+are+still+rarely+found%2C+mostly+processed+jicama+fruit+in+the+form+of+beauty+products.+One+way+to+increase+processed+food+from+bengkuang+is+fruit+chips.+In+its+manufacture+can+be+done+by+using+a+vacuum+frying+machine.+This+study+was+conducted+to+determine+the+factors+of+temperature+and+thickness+of+fruit+pieces+on+the+results+of+frying+jicama+chips%2C+and+to+determine+the+treatment+most+favored+by+panelists.+This+study+uses+the+RAL+(complete+randomized+design)+method+with+two+factors%2C+namely+temperature+(T)%2C+namely+T1+%3D+75+%E2%84%83%2C+T2+%3D+80+%E2%84%83%2C+and+T3+%3D+85+%E2%84%83%2C+and+thickness+factor+(H)%2C+namely+H1+%3D+2+mm%2C+H2+%3D+3+mm%2C+and+H3+%3D+3+mm.+There+were+3+repetitions+of+each+treatment%2C+resulting+in+27+final+samples.+The+parameters+will+be+water+content%2C+weight+loss%2C+weight+loss+rate%2C+frying+time+length+test%2C+organoleptic%2C+and+colorimeter+color+test.+The+results+showed+that+temperature+and+pressure+had+an+influence+on+moisture+content%2C+frying+time%2C+organoleptic%2C+and+colorimeter+color+test.+The+most+preferred+treatment+is+the+treatment+with+a+thickness+of+3+mm+and+fried+at+80+%E2%84%83+with+a+frying+time+of+about+122.67+minutes%2C+obtained+a+moisture+content+of+5.97%25+and+a+hedonic+test+score+of+aroma+3.85%2C+taste+4.15%2C+color+3.7%2C+and+crispness+4.35%2C+and+obtained+a+total+percentage+point+of+each+parameter+of+about+4.10+from+a+value+scale+of+1-5.%0D%0AKeywords%3A+jicama%2C+vacuum+frying%2C+temperature%2C+thickness%0D%0A%0D%0ABengkuang+merupakan+salah+satu+komoditas+yang+cukup+banyak+dibudidayakan+di+Indonesia+karena+memiliki+nilai+ekonomis+yang+menguntungkan.+Umbi+bengkuang+dapat+langsung+dikonsumsi+secara+langsung+karena+banyak+mengandung+vitamin+C%2C+vitamin+B1%2C+protein%2C+dan+serat+kasar+relatif+yang+tinggi.+Selain+itu+produk+olahan+panganan+dari+bengkuang+masih+jarang+ditemui+kebanyakan+olahan+buah+bengkuang+berbentuk+produk+kecantikan.+Salah+satu+cara+untuk+meningkatkan+olahan+pangan+dari+bengkuang+adalah+keripik+buah.+Dalam+pembuatannya+dapat+dilakukan+dengan+menggunakan+mesin+vacuum+frying.+Penelitian+ini+dilakukan+untuk+mengetahui+faktor+suhu+dan+ketebalan+potongan+buah+terhadap+hasil+penggorengan+keripik+bengkuang%2C+dan+untuk+mengetahui+perlakuan+yang+paling+disukai+oleh+para+panelis.+Penelitian+ini+menggunakan+metode+RAL+(rancang+acak+lengkap)+dengan+dua+faktor+yaitu+suhu+(T)+yaitu+T1+%3D+75%E2%84%83%2C+T2+%3D+80%E2%84%83%2C+dan+T3+%3D+85%E2%84%83%2C+dan+faktor+ketebalan+(H)+yaitu+H1+%3D+2+mm%2C+H2+%3D+3+mm%2C+dan+H3+%3D+3+mm.+Yang+dilakukan+3+pengulangan+setiap+perlakuan+didapatkan+27+sampel+akhir.+Parameter+yang+akan+yaitu+kadar+air%2C+susut+bobot%2C+laju+susut+bobot%2Cuji+lama+waktu+penggorengan%2C+organoleptik%2C+dan+uji+warna+colorimeter.+Hasil+penelitian+menunjukkan+suhu+dan+tekanan+memiliki+pengaruh+terhadap+kadar+air%2C+lama+waktu+penggorengan%2C+organoleptik%2C+dan+uji+warna+colorimeter.+Perlakuan+yang+paling+disukai+adalah+perlakuan+dengan+ketebalan+3+mm+dan+digoreng+pada+suhu+80%E2%84%83+dengan+lama+penggorengan+sekitar+122%2C67+menit+didapatkan+kadar+air+sebesar+5%2C97%25+serta+skor+uji+hedonik+aroma+3%2C85%2C+rasa+4%2C15%2C+warna+3%2C7%2C+dan+kerenyahan+4%2C35%2C+dan+didapatkan+jumlah+poin+persentase+dari+setiap+parameter+sekitar+4%2C10+dari+skala+nilai+1-5.%0D%0AKata+kunci+%3A+bengkuang%2C+vacuum+frying%2C+suhu%2C+ketebal&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2023-05-30&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F72691%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F72691%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F72691%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++CATRA+ERIK+%2C+SENJAYA++(2023)+PENGARUH+SUHU+DAN+KETEBALAN+TERHADAP+HASIL+PENGGORENGAN+KERIPIK+BENGKUANG+MENGGUNAKAN+VACUUM+FRYING.++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F72691%2F