Pengaruh Suhu Penggorengan Terhadap Hasil Keripik Labu Siam (Sechium Edule) Menggunakan Mesin Vacuum Frying

Lesi Rahma Yani
Sandi Asmara (Universitas Lampung)
Ahmad Tusi (Universitas Lampung)
Siti Suharyatun (Universitas Lampung)

Jurnal Agricultural Biosystem Engineering
Vol. 5 No. 3 (2026): September 2026

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.