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All Journal Jurnal Agricultural Biosystem Engineering
Lesi Rahma Yani
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Agriculture, Biological Sciences & Forestry Automotive Engineering Civil Engineering, Building, Construction & Architecture Engineering Environmental Science Materials Science & Nanotechnology

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Pengaruh Suhu Penggorengan Terhadap Hasil Keripik Labu Siam (Sechium Edule) Menggunakan Mesin Vacuum Frying Lesi Rahma Yani; Sandi Asmara; Ahmad Tusi; Siti Suharyatun
Jurnal Agricultural Biosystem Engineering Vol. 5 No. 3 (2026): September 2026
Publisher : abe.fp.unila.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jabe.v5i3.13403

Abstract

Chayote (Sechium edule) is a horticultural commodity with high water content, making it easily damaged and having a relatively short shelf life. This study aimed to determine the effect of frying temperature using the vacuum frying method on the quality of chayote chips and to determine the best frying temperature. The study used a Completely Randomized Design (CRD) with one factor, namely frying temperature consisting of four treatments: 75°C, 80°C, 85°C, and 90°C with five replications. The parameters observed were yield, moisture content, frying time, and organoleptic test. The results showed that frying temperature affected the quality of chayote chips. The best treatment was obtained at 90°C, producing chips with crispier texture, more attractive color, and the highest panelist acceptance.
Co-Authors Ahmad Tusi Sandi Asmara Siti Suharyatun