PENERAPAN MODEL MATEMATIKA PENGUAPAN AIR KERIPIK SUKUN SELAMA DALAM PROSES PENGGORENGAN PADA TEKANAN HAMPA UDARA

Muhammad Akbar(1*), Kadirman Kadirman(2), Jamaluddin P Jamaluddin P(3),

(1) Program Studi Pendidikan Teknologi Pertanian Universitas Negeri Makassar
(2) Program Studi Pendidikan Teknologi Pertanian Universitas Negeri Makassar
(3) Program Studi Pendidikan Teknologi Pertanian Universitas Negeri Makassar
(*) Corresponding Author




DOI: https://doi.org/10.26858/jptp.v2i0.5181

Abstract


This research was aimed to know the phenomenon of the water evaporation speed of breadfruits crackers in the vacuum frying process used the mathematic model apply. Breadfruits crackers were fried on the 60 cmHg, 65cm Hg, and 70 cmHg with the duration of frying was 15 minutes, 30 minutes, 45 minutes, and 60 minutes. The parameter of this research was the change water content  and water evaporation speed. Data processing was using SPSS version 2.0 and the mathematic model was using Microsoft Excel. The result of the research showed that the vacuum pressure and the duration of the frying process were influential toward the change in the water content and water evaporation speed of breadfruit crackers during frying process in the vacuum pressure. The less the vacuum pressure is the longer the frying process will be the less water content of breadfruit crackers produced

Keywords


water content, water evaporation speed, vacuum pressure and duration of frying process

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References


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Program Studi Pendidikan Teknologi Pertanian Fakultas Teknik Universitas Negeri Makassar. Kampus UNM Parang Tambung, Jl. Daeng Tata Raya Makassar
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