Kajian Suhu Proses Penggorengan Kripik Salak Dengan Menggunakan Vacuum Frying
Snake fruit (Salaca edulis Reinw ) can be processed into chips in order to prolong it shelf life. This recearch was carried out at Agricultural Technology Laboratory, Faculty of Agricultural Technology INTAN Yogyakarta in January- March 2018 using non factorial randomized design with three levels, i.e 700C, 800C and 900C. Parameters observed were water content, Vitamine C, sugar content and organoleptic value. The result showed that frying temperature had significant effect on water content, vitamine C , sugar content and organoleptic value. Frying temperature at 800C showed the best treatment based on retension of vitamine C and preference of panelist.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work
Every submitted manuscript should be accompanied by "Copyright Transfer Agreement", "Ethical Statement", and "Authorship Agreement"