Analisis Mutu Keripik Salak Metode Penggoreng Vakum

Prototype of Vacuum Frying Oyster Mushroom Chips

“…The vacuum pump is connected to the jet injector component which functions to suck the air in the frying room, so that the frying room becomes a vacuum. 12 The design of this vacuum frying tool is made to produce a higher quality product and lower water content so that the resulting oyster mushroom chip product has a longer shelf life, is crispier and does not go rancid easily. Before frying, the oyster mushrooms are frozen first at -2 so that the resulting chips are more crispy.…”

“…If the frying tube has air inlet and outlet gaps, it will be difficult to achieve vacuum frying conditions, this can affect the quality of the oyster mushroom chips product, especially the water content of the product which affects the shelf life and crispness of the chips. The advantages of this vacuum fryer are that we can adjust the required temperature and the temperature stability is more guaranteed 12 and the level of maturity can be adjusted and the frying time is shorter. 14 The results of frying oyster mushroom chips using a prototype vacuum fryer produce chips whose water content is very low, namely below 1% with 80% water content evaporated.…”