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Iskandar, Haerul
Universitas Negeri Makassar
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Education Mechanical Engineering

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PENGOLAHAN TALAS (Colocasia Esculenta L., Schott) MENJADI KERIPIK MENGGUNAKAN ALAT VACUM FRYING DENGAN VARIASI WAKTU Iskandar, Haerul; Patang, Patang; Kadirman, Kadirman
Jurnal Pendidikan Teknologi Pertanian Vol 4, No 1 (2018): Februari
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (171.146 KB) | DOI: 10.26858/jptp.v1i1.6217

Abstract

Research this aim for knowing influence variation time frying chips of talas (Colocasia esculenta L ., Schott) use vacuum frying to organoleptic quality, moisture content, levels ash, content fat, protein and carbohydrates. The samples used were chips of talas of which were processed using vacuum frying at 90 0C with frying time of 65, 70 and 75 minutes, this study used a complete randomized design (RAL). Results research chips of talas use vacuum frying at a temperature of 90 0C with time frying 75 minutes is treatment best with produce water content (1.21%), levels ash (0.77%), protein (1.97%), fat (25.80%), carbohydrate (70.29%). The level Favorite ( hedonic ) the chips of talas on time frying 75 minutes use vacuum frying with temperature 90 0C is treatment most liked by the panelis both in terms of color, taste, aroma  and texture.
Co-Authors Kadirman, Kadirman Patang Patang, Patang