(Artikel) Performance Test Of Vacuum Frying Machine Technology In Mango Skin Chips Frying Process

Nely Ana Mufarida, Nely and Asroful Abidin, Asroful (2021) (Artikel) Performance Test Of Vacuum Frying Machine Technology In Mango Skin Chips Frying Process. Universitas Muhammadiyah Metro.

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Abstract

Nowadays, the business of processing fruit flesh into various snacks has been done a
lot, but still, a few are starting to look at the use of fruit skins. If usually people are only
interested in the use of fruit flesh, creative people will start to be interested in utilizing the
fruit skin waste that people usually throw away. One of them is the use of mango peels into
fruit chips. By frying and varying the taste of the mango peel, it can create a snack that is
different from the others. So that it attracts consumers to consume this snack. The processing
of fruit into chips needs technological support so that the quality of the chips produced is
acceptable to consumers. One of the ways to produce healthy food without changing its
original form is to use vacuum frying technology. Compared to conventional frying, the
vacuum system produces a much better product in terms of appearance, color, aroma, and
taste. Based on the above, this study discusses the performance test of vacuum frying
technology in the utilization of abundant mango peel waste into products that have selling
value. height and longer shelf life by making the mango peel into chips so that the economic
value of the fruit can be increased. In this study, researchers used direct observation for data
collection techniques from the results of research, namely a technique or data collection
method by making direct observations on the Vacuum Frying Machine which was tested by
recording the results of the observations. The research was conducted in 2 stages, namely
preliminary research and main research. Preliminary research was conducted to determine the
optimal temperature and frying time range for the mango peel chips used in the frying
process. The observations made in the preliminary study were subjective observations of the
color and crunch of the mango skin chips. The best results from the preliminary research are
used in the main study. Determination of the best frying temperature and time from the
results of the organoleptic test by weighing test. In the organoleptic test, the panelists were
asked for their opinion regarding the level of their preference for mango skin chip products.
The organoleptic test in this study used 15 panelists with the preference test covering 4
quality parameters, namely aroma, taste, crispness, and color.

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Item Type:	Peer Review
Keywords/Kata Kunci:	Performance Test, Vacuum Frying Machine, Mango Skin Chips
Subjects:	600 Technology and Applied Science
Divisions:	Faculty of Engineering > Department of Mechanical Engineering (S1)
Depositing User:	Nely Ana Mufarida | nelyana@unmuhjember.ac.id
Date Deposited:	20 Aug 2021 03:47
Last Modified:	27 Sep 2021 04:17
URI:	http://repository.unmuhjember.ac.id/id/eprint/11803

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