<![CDATA[ABSTRACT This research was done to test the effect of fruit crisps quality on the percentage of oil loss, percentage of water cantent, and organoleptic test. This research was using non factorial completely randomized design. It was found that the percentage of oil loss, percentage of water conten, and organoleptic test on cempedak were 98,87% 26,23%, and 3,477 respectife. On starfruit were 71,23% 28,167% and 3,273 respectife. On manggo were 49,73%, 20,167% and 3,230 respectife. On sapodilla fruit were 17,43% 22,33% and 3,350 respectife. The results showed that fruit crisps quality had significant effect on percentage of oil loss, percentage of water conten and hasno significant effect on overall acceptance of organoleptic test. Keywords : fruit, vacuum fryer, fruit crisps ABSTRAK Penelitian ini dilakukan untuk menguji mutu keripik buah terhadap persentase kehilangan minyak, kadar air, dan uji organoleptik pada alat penggoreng vakum (Vacuum Frying Type). Penelitian ini menggunakan rancangan acak non faktorial. Berdasarkan penelitian yang dilakukan diperoleh persentase kehilangan minyak, persentase kadar air, dan uji organoleptik keseluruhan masing-masing adalah pada buah cempedak masing-masing 98,87% 26,23%, dan 3,477. Pada buah belimbing masing-masing 71,23% 28,167% dan 3,273. Pada mangga masing-masing 49,73%, 20,167% dan 3,230. Pada buah sawo masing-masing 36,67%, 24,900%, dan 3,274. Pada buah nangka masing-masing 17,43% 22,33% dan 3,350. Hasil penelitian ini menunjukkan bahwa mutu keripik pada masing-masing buah memberikan pengaruh sangat nyata terhadap persentase kehilangan minyak, kadar air dan pengaruh tidak nyata terhadap uji organoleptik penerimaan keseluruhan. Kata kunci : buah, alat penggoreng vacum, keripik buah.]]>
