Pengaruh berat bahan baku dalam proses penggorengan vakum terhadap mutu sensoris kripik nanas (Ananas comosus (L) Merr)

Abstract

The crispness of chips product is depend on its water content, which is around 5%. The purpose of this research was to obtain appropriate vacuum frying method to produce crispy fruit chips. Single factor experiment (weight of sliced fresh pineapple in cooking oil) consisting of 4 levels of treatment (3, 4, 5 and 6 kg of sliced fresh pineapple in 55 L of cooking oil) was arranged in completely randomized design. Each treatment level was performed 3 times. Data were analysed by ANOVA followed by LSD test. The results showed that weight levels of sliced fresh pineapple affected the water content of chips, as well as sensory characteristics of the chips (colour, flavour, texture, and crispness). Pineapple chips from 3 kg of raw material gave the smallest water content of 3.01%, followed by 3.60, 3.97, and 4.43% for weight level of raw material of 4, 5, and 6 kg, respectively. The chips from 5 and 6 kg raw material gave the best sensory characteristics for colour and flavour, respectively, while the chips from 3 kg raw material gave the best sensory characteristic for texture and crispness.