Browsing UT - Faculty of Agricultural Technology by Subject "frying temperature"
Now showing items 1-4 of 4
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Optimasi Proses Penggorengan Hampa (Vacuum Frying) Keripik Ikan Tongkol (Euthynnus Affinis).
(2012)Tongkol is a fish that belongs to the groups of high protein and low fat. Tongkol production in Mentawai Islands are very high, and the post-harvest handling has not done well, so it reduces the shelf life of fresh tongkol ... -
Optimasi Proses Penggorengan Vakum (Vacuum Frying) Keripik Daging Sapi
(2012)Beef is meat derived from cattle which has a high and balance nutrient amount. Beef production in Mentawai is relatively high. It usually consumed freshly by consumers, however beef is the most perishable product which has ... -
Optimasi Suhu dan Waktu Penggorengan Hampa (vacuum frying) Keripik Talas (Colocasia esculenta)
(2013)Taro is a carbohydrate crops potentially as subtitution of rice or for food diversification. Mentawai Islands have a great taro production. Post harvest handling of taro comonly is done by processing it into chips. ... -
Pengaruh suhu dan waktu penggorengan hampa terhadap mutu keripik ikan lemuru (Sardinella longiceps)
(2011)Lemuru fish is a small fish and have a selling price that is not too high. Commonly, lemuru fish is processed become canned fish (sardine). While in the Mentawai, it is more widely used as fishing bait. So we need to find ...