Model perubahan serapan minyak pada kentang segar selama penggorengan=Model the Changing of Oil Absorption in Fresh Potatoes
Frying is one of the fast and practical of cooking process of food using fat or oil media. The aims of the research were to find out, test and apply the model of oil absorption in potatoes during frying. Frying temperatures was adjusted at 140°C, 160°C and 180°C. Fresh potatoes were cut in cylind...
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| Format: | Article NonPeerReviewed |
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[Yogyakarta] : Universitas Gadjah Mada
2004
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| Online Access: | https://repository.ugm.ac.id/18933/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=1755 |
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| Institution: | Universitas Gadjah Mada |
| Summary: | Frying is one of the fast and practical of cooking process of food using fat or oil media. The aims of the research were to find out, test and apply the model of oil absorption in potatoes during frying. Frying temperatures was adjusted at 140°C, 160°C and 180°C. Fresh potatoes were cut in cylinder shaped with diameter of 0,9 cm and 4 cm long. The result showed that the higher frying temperature, the higher absorption of fat during frying. The rate of fat absorption could be analogically expressed as the Newton model for cooling.
Keywords: oil content -potatoes -frying. |
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