Hermida, Lilis and Agustian, Joni and Kesuma, Yunita (2017) Pembuatan keripik jamur tiram aneka rasa menggunakan teknologi vakum di desa Sidosari. In: Sendimas 2017, 24 Oktober 2017, Universitas Kristen Maranatha, Bandung.

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In order to improve quality of oyster mushroom crisps in terms of colour, nutrition and crispiness, it is reasonable to use vacuum frying since the technology is operated at lower temperature and pressure compared to use conventional atmospheric frying. Socialization and demonstrations of oyster mushroom crisps production using vacuum frying for two farmer groups (i.e. Sinas muda and Berkah jaya) were conducted in Sidosari village, South Lampung. Before the socialiation was held, several experiments were carried out to obtain the best conditions for vacuum frying to produce oyster mushroom crisps with high crispiness and bright yellow colour from 1 kg of raw oyster mushrooms. The raw oyster mushrooms were obtained from the Sinas Muda farmer group. In the experiments, vacuum frying was run at 70 and 80 oC, while the frying time was observed from 20 to 50 minutes. It was found that temperature of 80 oC and frying time of 40 minutes were the best conditions to produce mushroom crisps with high crispiness and bright yellow colour. After demonstrating the vacuum frying uses, the farmers successfully fried 1 kg of raw oyster mushrooms using the vacuum frying under guidances.

Item Type: Conference or Workshop Item (Speech)
Subjects: T Technology > TP Chemical technology
Divisions: Fakultas Teknik (FT) > Prodi Teknik Kimia
Depositing User: JONI AGUST
Date Deposited: 16 Nov 2017 07:11
Last Modified: 16 Nov 2017 07:11
URI: http://repository.lppm.unila.ac.id/id/eprint/4524

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