Agrotekno
Vol. 15, No. 2 Agustus 2009

MODEL PERUBAHAN SERAPAN MINYAK PADA KENTANG SELAMA PENGGORENGAN

Rina Pratiwi Pudja, Ida Ayu (Unknown)

Article Info

Publish Date
19 Nov 2012

Abstract

Frying is one of fast and practical mean of cookingprocess of food using fat or oil media. The aims of theresearch were to find out, to test and to apply the model of oilabsorption in potatoes during frying. Frying temperatureswere adjusted at 140oC, 160oC and 180oC, with interval timeof analysis at 0, 30, 90, 150, 300, dan 600 seconds. Freshpotatoes were cut in cylinder shaped with diameter of 0.9 cmand 4 cm long. The result showed that the higher fryingtemperature, the higher absorption of fat during frying. Therate of fat absorption could be analogically expressed as theNewton model for cooling, to predict the absorption of fatduring frying of fresh potatoes in other temperature.

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Journal Info
Agrotekno
Website

Abbrev

agrotek

Publisher

Universitas Udayana

Subject

Agriculture, Biological Sciences & Forestry

Description

Journal ...