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Warji Warji
Fakultas Pertanian Universitas Lampung, Bandar Lampung Jl. Prof. Sumantri Brojonegoro No.1 Bandar Lampung 35145
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Journal : Open Science and Technology

 1 
Producing Soursop Chips Using Vacuum Frying Fryer with Modification of Temperature and Pressure Sandi Asmara; Sapto Kuncoro; Warji; Panga Argovani
Open Science and Technology Vol. 3 No. 1 (2023): Open Science and Technology
Publisher : Research and Social Study Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33292/ost.vol3no1.2023.80

Abstract

Sirsak merupakan buah yang cukup bernilai ekonomis, namun merupakan buah yang mudah busuk dan mudah rusak sehingga dapat mengakibatkan turunnya nilai jual buah sirsak. Karena buah sirsak mudah rusak, pengelolaan pascapanen yang buruk dapat mengakibatkan kehilangan hasil yang signifikan. Buah sirsak yang matang memiliki umur simpan hanya 2-3 hari. Karena umur simpan buah sirsak relatif terbatas, diperlukan diversifikasi produk dari buah sirsak, seperti mengolaj sirsak menjadi keripik. Pada umumnya penggorengan standar tidak bisa digunakan untuk membuat keripik sirsak. Namun, seiring dengan peningkatan teknologi, penggorengan vakum memungkinkan produksi keripik sirsak. Penelitian ini menggunakan rancangan acak lengkap faktorial dengan dua variabel yaitu suhu penggorengan faktor I (75, 80, dan 85 °C) dan tekanan penggorengan faktor II (-65, -68, dan -71 cmHg). Data yang diperoleh dianalisis, dilanjutkan dengan uji organoleptik dan pembobotan parameter. Parameter yang dianalisa adalah kadar air, susut bobot, lama waktu penggorengan, sedangkan untuk uji organoleptik dilakukan terhadap warna, rasa, kerenyahan dan aroma. Hasil penelitian menunjukkan bahwa pengaruh suhu dan tekanan penggorengan vakum terhadap mutu keripik sirsak berpengaruh sangat nyata terhadap kadar air, susut bobot, lama waktu penggorengan, dan uji organoleptik terhadap warna, kerenyahan, rasa dan aroma. Nilai Kadar air berkisar 4,33 – 7,44% susut bobot berkisar antara 69,33 – 75,16% dan lama waktu penggorengan berkisar antara 39 – 49 menit. Soursop is a fruit that is quite economically valuable, but soursop is included in perishable fruit, where the fruit is easily damaged which can lead to a decrease in its selling value of soursop fruit. The perishable nature of soursop fruit can result in high yield losses if not properly handled post-harvest. Ripe soursop fruit can only last for 2-3 days. The short shelf life of soursop causes the need for product diversification from soursop fruit. Generally, soursop chips cannot be made using conventional frying. However, as technology advances using vacuum frying, processing soursop into chips makes it possible. The study used a factorial completely randomized design consisting of two factors, namely factor I frying temperature consisting of 75, 80, and 85 and factor II frying pressure consisting of 65, 68, and -71 cmHg. The data obtained were analyzed, followed by organoleptic tests and parameter weighting. Parameters analyzed were moisture content, weight loss, and length of frying time, while organoleptic tests were carried out on color, taste, crispness, and aroma. frying time, and organoleptic test for color, crispness, taste, and aroma. The water content value ranged from 4.33 to 7.44%, the weight loss ranged from 69.33 to 75.16%, and the frying time ranged from 39 to 49 minutes.
Co-Authors Achmad Noerkhaerin Putra Adi Saputra Adnan Bahrul Ulum Ady Saputra Agus Haryanto Ahmad Harbi Ahmad Tusi Aji, Armadito Abilawa Cipta Alda Monica Febrianty Aldama, Daffa Chairunissa Alwi, Ivo Ali Saifullah Andriyani, Yulita Andina Anggraini, Nurvita Anggraini, Wella Angraeni, Rini Anny Rosiana Masithoh Arif Dwi Santoso Ayu Anggiana Bayu Wicaksana, Bayu Budianto Lanya Budianto Lanya Chandra Pranata Demato, Pingkan Najua Dicky Ervandi Diding Suhandy Diswandi Nurba, Diswandi Dondy A Setyabudi Dwi Dian Novita Elhamida Rezkia Amien Erdi Suroso Ery Yanuar Ery Yanuar A Estiningtyas Estiningtyas Febryan Kusuma Wisnu Ferdad Miza Taufiq Gemilang, Tirta Satria Gerry Hardika Ghufroni, Muhammad Afif Gustina, Risma Hani Muzaqi Heny Siswati Hidayatullah, Martin Sulung Ikka Puspita Sari INDAH PUSPITASARI Jati, Dhanur Pramono Juliardi . Karin Schroën Khoiril Anam Kristri Yoga Kuncoro, Sapto Kuswanta Futas Hidayat Lani, Lisa May Luthfi Wisnu Wijaya Malyan Afri Arlita Mareli Telaumbanua Marinda Sari Maulida Putri Rahmawati Muhammad Yasir Arafat Nanik Agustina Nanik Purwanti Noor Hidayah Octa Rahmadian Oktafri Oktafri Oktafri Oktafri, Oktafri Panga Argovani Pangestu, Retama Agung Pirnando, Heri Prasetyo, Gilang Putra Purba, Rio Edy Saputra Qadar Hasani Ramadhanti, Annisa Suci Ridwan Rachmat Rivaldo Rivaldo Rofandi Hartanto Rofandi Hartanto Rofandi Hartanto Rokhani Hasbullah Rosadi, Irfan Safitri, Jeny Sandi Asmara Sanjaya, Purba Sapto Kuncoro Sapto Kuncoro Saputra, Muhamad Ogas Sari, Fadilah Kurnia Siti Mustainah Siti Suharyatun SRI LESTARI Sri Rezeky Meylani Sri Waluyo Sri Yuliani Subeki Subeki Sukarmin Sukarmin Supardi Supardi Suroso Suroso Susanti, Afryani Sutrisno Mardjan Tamrin Tamrin Tamrin Tamrin Tamrin, Tamrin Tanto Pratondo Utomo Teguh Endaryanto Tharry Yassa Tri Wahyu Saputra Utama, Komang Muliandre Veronica Wanniatie Wahyu Purnama Wahyu Rusdiyanto, Wahyu Wicaksono, Yoga Arif Widyastuti, Andri Winda Rahmawati Winda Rahmawati Winda Rahmawati Wisnumurti, Yogie Wiweka Yadi Sudirman Yuanita Kusuma Pratiwi Yuga, Ahmad Yudha Yuliawan, Dedy YuliSetianingrum YuliSetianingrum Yuni Safitri