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Loira Ambarita
Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU
Agriculture, Biological Sciences & Forestry Engineering

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The Effect of Steaming and Frying Time on the Quality of Chips from Durian Seed Loira Ambarita; Setyohadi Setyohadi; Lasma Nora Limbong
Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 2 (2013): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

This research was conducted to find the effect of steaming and frying time on the quality of chpis from durian seed. The research had been performed using factorial completely randomized design with two factors, i.e the steaming time (W): (10, 15, 20 and 25 minutes), and frying time (P) : (1, 2, 3 and 4 minutes). Parameters analyzed were moisture content, fat content, yield and organoleptic values (colour,taste and flavor, and crispiness).The results showed that the steaming time had highly significant effect on moisture content, fat content, yield, colour, taste and flavor, and crispiness. Frying time also had highly significant effect on moisture content, fat content, yield, colour, taste and flavor, and crispiness. The interaction of the two factors had highly significant effect on moisture content, fat content, and yield .The  25 minutes of steaming and 4 minutes of frying  gave the best quality of chips from durian seed. Keywords : Chips from durian seed, steaming time and frying time.
Co-Authors Lasma Nora Limbong Setyohadi Setyohadi