Sapitri, Dika (2015) RANCANG BANGUN ALAT PENGGORENGAN VAKUM (TINJAUAN PENGARUH TEKANAN DAN SUHU TERHADAP MUTU KERIPIK NANAS). Other thesis, Politeknik Negeri Sriwijaya.
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Abstract
The purpose of the research is to make a tool vacuum frying, determine the water content and vitamin C in pineapple chips and determine the optimum conditions to make pineapple chips with good quality. In the manufacturing method fryer is functional design, structural design, assembly tools, connecting control panel, connect the appliance to the electrical installation, test tool (test randemen, water content and vitamin C). Vacuum frying machine with a capacity of 1kg per process, LPG fuel with manual temperature control, cooling water circulation, the volume of 7-8 liters oil, needs daya700-800 watt, the dimensions of the water bath 40 x 22.5 x 28,5cm, total dimensions 111 x 110 x 40 cm. Vacuum frying machine can function properly at a capacity of 500 grams with frying temperature(50-70)oC, old frying pan 20 minutes. The trial results are vacuum frying appliance highest yield values obtained at treatment (50 mbar -50˚C) amounted to 42.88% and the lowest yield on treatment (150 mbar - 70C) amounted to 19.25%. The value of high water content found in treatment (50 mbar-50oC) of 39.63% and a low water content found in treatment (150 mbar - 70C) that is equal to 5.71% Value highest levels of vitamin C found in treatment ( 50 mbar-50oC) of 52.842 mg. Meanwhile, the value of the lowest levels of vitamin C found in treatment (150 mbar-70oC) of 17.614 mg. Keywords:, Design Tool, Vacuum Frying, Pineapple Chips
| Item Type: | Thesis (Other) |
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| Uncontrolled Keywords: | Design Tool, Vacuum Frying, Pineapple Chips |
| Subjects: | T Technology > TP Chemical technology |
| Divisions: | Chemical Engineering > Undergraduate Theses |
| Depositing User: | Mrs Trisni Handayani |
| Date Deposited: | 18 Nov 2015 08:08 |
| Last Modified: | 18 Nov 2015 08:08 |
| URI: | http://eprints.polsri.ac.id/id/eprint/1862 |
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