Uji Kinerja Teknologi Mesin Vacuum Frying Pada Proses Penggorengan Keripik Kulit Mangga

Abstract

The frying temperature in the frying process using a vacuum frying machine can be designed according to needs. Usually used for frying at low temperatures so that damage to the aroma and taste can be avoided. The aim of this research is to analyze the effect of frying temperature and time in a vacuum frying machine on improving the quality of mango skin chips so that a product can be obtained that meets consumer desires. The temperatures used for frying are 50, 55, and 60oC with varying times of 40, 50, and 60 minutes. This aims to avoid changes in color and taste so that optimal quality of mango skin chips is obtained. The water content of fried mango skin is 90% - 95.5%. The maximum capacity of the frying tube is 2 kg with a cooking oil requirement of 12 liters. The main processed ingredient used in this research was the peel of the Manalagi variety mango. The mango skin chips produced have a delicious, sweet taste, quite crunchy texture, and are yellow in color. The higher the temperature and the longer the frying time, the water content tends to decrease. This is caused by higher heat which causes greater evaporation of water from within the material. The results of fried ingredients are crispier due to evaporation at a low boiling point allowing more water content to evaporate.