Authors:

Ida Ayu Rina Pratiwi Pudja

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.”

Keywords

Keyword Not Available

Downloads:

Download data is not yet available.

References

References Not Available

PDF:

https://jurnal.harianregional.com/agrotek/full-3135

Published

2021-11-09

How To Cite

RINA PRATIWI PUDJA, Ida Ayu. MODEL PERUBAHAN SERAPAN MINYAK PADA KENTANG SELAMA PENGGORENGAN.Agrotekno, [S.l.], nov. 2012. ISSN 2088-6497. Available at: https://jurnal.harianregional.com/agrotek/id-3135. Date accessed: 28 Aug. 2025.

Citation Format

ABNT, APA, BibTeX, CBE, EndNote - EndNote format (Macintosh & Windows), MLA, ProCite - RIS format (Macintosh & Windows), RefWorks, Reference Manager - RIS format (Windows only), Turabian

Issue

Vol. 15, No. 2 Agustus 2009

Section

Articles

Creative Commons License This work is licensed under a Creative Commons Attribution 4.0 International License