Model perubahan serapan minyak pada kentang segar selama penggorengan=Model the Changing of Oil Absorption in Fresh Potatoes

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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Main Author: Perpustakaan UGM, i-lib
Format: Article NonPeerReviewed
Published: [Yogyakarta] : Universitas Gadjah Mada 2004
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Jurnal i-lib UGM
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
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spelling id-ugm-repo.189332014-06-18T00:28:30Z https://repository.ugm.ac.id/18933/ Model perubahan serapan minyak pada kentang segar selama penggorengan=Model the Changing of Oil Absorption in Fresh Potatoes Perpustakaan UGM, i-lib Jurnal i-lib UGM 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. [Yogyakarta] : Universitas Gadjah Mada 2004 Article NonPeerReviewed Perpustakaan UGM, i-lib (2004) Model perubahan serapan minyak pada kentang segar selama penggorengan=Model the Changing of Oil Absorption in Fresh Potatoes. Jurnal i-lib UGM. http://i-lib.ugm.ac.id/jurnal/download.php?dataId=1755
institution Universitas Gadjah Mada
building UGM Library
country Indonesia
collection Repository Civitas UGM
topic Jurnal i-lib UGM
spellingShingle Jurnal i-lib UGM
Perpustakaan UGM, i-lib
Model perubahan serapan minyak pada kentang segar selama penggorengan=Model the Changing of Oil Absorption in Fresh Potatoes
description 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.
format Article
NonPeerReviewed
author Perpustakaan UGM, i-lib
author_facet Perpustakaan UGM, i-lib
author_sort Perpustakaan UGM, i-lib
title Model perubahan serapan minyak pada kentang segar selama penggorengan=Model the Changing of Oil Absorption in Fresh Potatoes
title_short Model perubahan serapan minyak pada kentang segar selama penggorengan=Model the Changing of Oil Absorption in Fresh Potatoes
title_full Model perubahan serapan minyak pada kentang segar selama penggorengan=Model the Changing of Oil Absorption in Fresh Potatoes
title_fullStr Model perubahan serapan minyak pada kentang segar selama penggorengan=Model the Changing of Oil Absorption in Fresh Potatoes
title_full_unstemmed Model perubahan serapan minyak pada kentang segar selama penggorengan=Model the Changing of Oil Absorption in Fresh Potatoes
title_sort model perubahan serapan minyak pada kentang segar selama penggorengan=model the changing of oil absorption in fresh potatoes
publisher [Yogyakarta] : Universitas Gadjah Mada
publishDate 2004
url https://repository.ugm.ac.id/18933/
http://i-lib.ugm.ac.id/jurnal/download.php?dataId=1755
_version_ 1681217363668631552

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