PENGARUH JENIS MINYAK SAWIT, WAKTU DAN SUHU TERHADAP KUALITAS KERIPIK KENTANG

Damanik, Marini PENGARUH JENIS MINYAK SAWIT, WAKTU DAN SUHU TERHADAP KUALITAS KERIPIK KENTANG. -. pp. 1-4.

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Abstract

Potato chips is the the most popular consumer snack products throughout the world. The commercial manufacture of potato chips usually uses a system called deep frying. Determination of optimum condition for deep frying system on some types of palm oil i.e olein, Refined Bleached Deodorized Palm Oil (RBDPO) and X oil formula have been done at temperature variation of 170oC, 180oC, 190oC, time variation of 2.5 minutes, 5 minutes, 7.5 minutes for potato chips and 7.5 minutes, 10 minutes, 12.5 minutes for french fries.Based on the study that has been done and comparism to commercial product (product A, A1, A2, A3) it is concluded that : optimum frying condition for potato chips is temperature 170oC, time 7.5 minute and oil’s type X formula with moisture, oil and free fatty acids content respectively are 1.89%; 0.041%; 0.102%.

Item Type: Article
Keywords: Potato Chips; Optimum Frying Condition; Palm Oil Type
Subjects: Q Science > QK Botany
Divisions: Fakultas Matematika dan Ilmu Pengetahuan Alam > Pendidikan Kimia
Depositing User: Mr Fifri Juanda Harahap
Date Deposited: 31 Mar 2016 07:01
URI: http://digilib.unimed.ac.id/id/eprint/859

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