Pengaruh Suhu dan Jumlah Ruasan Buah dalam Pembuatan Keripik Buah Jeruk Siam Madu (Citrus nobilis L.) Menggunakan Mesin Vacuum Frying

Abstract

This study analyzes the effect of temperature and number of segments on the results of frying honey orange chips using Vacuum Frying, determining the optimal temperature and number of segments needed to produce the best quality Siamese Honey Orange chips and determining the effect of the combination of temperature and number of segments used on the results of frying orange chips with good quality. The method used is Completely Randomized Design (CRD). The experimental factors in this study used two factors, namely temperature (T) which is 60°C, 70°C, 80°C and the number of segments which is 1 segment, 2 segments and 3 segments with 3 repetitions resulting in 27 experimental units. The parameters observed were yield, water content, frying time and organoleptic test. It can be concluded that the optimal selection of temperature and number of segments is a temperature of 70°C and the number of segments is 1 with a value of 24.23% yield, 8.53% water content, 240 minutes frying time, and organoleptic test scores of color of 3.43 (brownish orange), aroma of 2.40 (not pungent), taste of 1.77 (dislike), crispiness of 3.10 (slightly crispy), integrity of 85.1% and overall acceptance of 2.83 (less like).

Keywords: Honey Siamese Oranges, Number of Segments, Temperature, Vacuum Frying.