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

• Main Author: Perpustakaan UGM, i-lib
• Format: Article NonPeerReviewed
• Published: [Yogyakarta] : Universitas Gadjah Mada 2004
• Subjects: Jurnal i-lib UGM
• Online Access: https://repository.ugm.ac.id/18933/; http://i-lib.ugm.ac.id/jurnal/download.php?dataId=1755
• Institution: Universitas Gadjah Mada

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...