Optimasi Suhu dan Waktu Penggorengan Hampa (Vacuum Frying) dalam Produksi Keripik Ubi Jalar Mentawai

Abstract

In Mentawai, sweet potato are traded in fresh tuber. Postharvest processing is required to get value added of sweet potato one of them is vacuum frying. The aim of this research were to analyze effect of temperature and time of vacuum frying for characteristics of sweet potato chips, to determine the optimum temperature and time of vacuum frying and to determine production cost of sweet potato chips. The temperatures used in this research are 900C,1000C,1100C and frying times are 15,20,25 minutes. Quality parameters measured were yield, moisture content, colour, hardness, starch content, fat content, and organoleptic test performed. Vacuum frying temperatute and time significantly affect of the colours (L and b), starch content, and fat content. Based on the weighting test and analysis of variance so the best temperature and time of sweet potato chips is 1000C for 25 minute. Production cost of sweet potato chips for capacity 1 kg/process is Rp 110 875/kg and for capacity 8 kg/process is Rp 102 316/kg.