Proceedings of the National Seminar of Chemical Engineering "Kejuangan" ISSN 1693-4393

Development of Chemical Technology for Processing of Natural Resources Indonesia

Yogyakarta, 12 April 2018

Manufacture of Guava Fruit Chips Using Tools Vacuum Frying

Variable Temperature and Time

Rudi Firyanto * Ery Fatarina, Nyimasayu Dinda Agagis

Chemical Engineering, Faculty of Engineering UNTAG Semarang Jl.
Sublime Pawiyatan Bendan Dhuwur Semarang
Tel: 024-8310920, Fax: 024-8310939

* E-mail: rudi-firyanto@untagsmg.ac.id

Abstract

Alternatives to improve and provide value-added fruit products by fruit processing into chips. Fruit crisps are snacks made into dry
preparations of healthy frying process because the high fiber content. One potential raw material for processing into chips is guava. This
study aims to determine the effect of temperature and frying time vacuum (vacuum frying) optimal for the process of making chips guava
and in accordance with quality requirements snacks (SNI 01-2886-2000). The method used is the Analysis Of Variance (ANOVA). Anova is
one Hypothesis on Parametric Statistics, to test the interaction of two factors in an experiment by comparing the average of more than two
samples. The results showed the higher the temperature and frying time, then the resulting yield tends to decline, water contained in the
more evaporative material as well as the fat content of guava produced chips is likely to increase. The results of the organoleptic test chips
most preferred guava guava panelist chips are mixed with a temperature of 90 o C and time of 40 minutes ie chips with color, flavor and
crispness is good and appropriate quality requirements denagn snacks.

Keywords: guava, vacuum frying, optimal conditions

preliminary

One alternative is to increase the shelf life of fruit and utilization as well as provide value-added fruit products is to do a fruit processing into
chips. Fruit crisps are snacks made into dry preparations of healthy frying process because the high fiber content. More fruit chips can be retained
compared with the fresh fruit because the water level is low and no longer occurs in physiological processes such as fresh fruit (Dasuki and
Muhammad, 1997). As foodstuffs, processed fruit chips is one form of product diversification.

One potential raw material for processing into chips is guava. Guava is a fruit that is delicious and can be consumed in fresh circumstances
or in processed form such as juice, dodol, jam. Guava is very rich in vitamin C and some types of minerals that can ward off many diseases degenerative
such as colon cancer (colon cancer), diverticulosis, atherosclerosis, heart disease, diabetes mellitus, hypertension, and kidney stone disease, as
well as keep in shape.

Processing guava as chips due to the soaring prices of basic necessities are expensive when combined with guava, crisps is a product of
processed food that use raw materials directly without mixing with other ingredients such as tapioca, wheat, sugar and chips have lasting power high
(dry food) compared with other processed products guava. So chips guava not compete with guava processed normally, even the benefits of guava
as relatively better chips.

Fruits for processing into chips can be done with a frying pan. High levels of water and sugar ripe fruits is a major problem in the manufacture
of fruit chips, making it difficult to do in a conventional manner. According Fitriany (1999), the time and frying temperature plays an important role as
influential in determining the characteristics of the fried food. The use of temperatures that are too high can cause the color and appearance of the
product is less attractive, and can induce the browning reaction ( browning), so as to reduce the level of consumer acceptance.

According Muchtar (2003), given the high water content of fruit and fruit dense structure, frying fruit at atmospheric pressure frying
temperature range 135-185 ° C will be damage

Department of Chemical Engineering, FTI, UPN "Veteran" Yogyakarta K12 - 1

 Proceedings of the National Seminar of Chemical Engineering "Kejuangan" ISSN 1693-4393
Development of Chemical Technology for Processing of Natural Resources Indonesia
Yogyakarta, 12 April 2018

color, flavor and aroma. Therefore, to produce good fruit chips frying process must be carried out under vacuum (under pressure of 1 atmosphere).
The pressure drop during the frying process fruits can reduce heat damage during frying. By using a vacuum frying method ( Vacuum frying) expected
to produce a new product that has economic value.

Problems encountered in this study were generated guava chips should have a maximum water content of 4% and a maximum fat content of
38%, as well as chips guava in accordance with the quality requirements of snacks in accordance with SNI 01-2886-2000. The purpose of this study
was to determine the effect of temperature and frying time optimal for the process of making chips guava.

Chips
The chips are a snack food ( snack) which has the lasting power is quite high, good taste, and the wide variety that can meet consumer tastes.
Chips are normally processed from raw materials in the form of slices (perajangan result of raw material) through the process of drying or without
drying, then fried (Maligan, 2011).

Criteria chips is good according to Astawan (1991) are: (1) It is generally tasteful, (2) The aroma is fragrant, (3) The texture is dry and not
rancid, (4) The color is attractive and (5) the shape of thin, round and intact in meaning not broken

Factors Affecting the Quality of chips including:

1) Quality basic material used must be really good so that the chips produced will be good too,
selected purse that was new, old, white color and had a thin dipasah approximately 1-2 mm.
2) Excipients, such as cooking oil in frying oil manufacture chips should be good, bright colors
and not rancid.
Pengorengan temperature influence, influence the outcome of chips. The effect of temperature is done by adjusting the size of the burner, if the oil
is too hot chips will quickly burn.

Vacuum frying
Vacuum frying machine used in this study using a vacuum water jet,
wherein the fluid that is used to vacuum water. According Lastriyanto (1997), vacuum frying is done in closed rooms with low pressure conditions,
where conditions are good for the fruit vacuum frying is a temperature of 90 0 C, pressure of 70 cmHg and frying time of 1 hour. The essential parts
of a vacuum fryer is: The vacuum pump system water-jet, Fryer chamber, condenser, operation control unit, heating unit.

Information :
1. The vacuum frying 5. Sump Water
2. AC ( Air Conditioner) 6. Pump
3. The condenser 7. Water-jet
4. steam Trapper

Picture 1. Vacuum fryer

Vacuum Frying Machine ( Vacuum Frying)

By Anonymous (2011), vacuum fryer ( Vacuum Frying) is a production machine to fry a variety of fruits and vegetables by means of vacuum
frying. Vacuum frying technique is frying the raw material (usually fruit - fruit or vegetables) to lower the air pressure in the frying chamber thereby
lowering the boiling point of water up to 50 - 60 0 C. Due to the decline in boiling water then the raw materials are usually damage / alteration to the
normal boiling point of 100 0 C can

Department of Chemical Engineering, FTI, UPN "Veteran" Yogyakarta K12 - 2

 Proceedings of the National Seminar of Chemical Engineering "Kejuangan" ISSN 1693-4393
Development of Chemical Technology for Processing of Natural Resources Indonesia
Yogyakarta, 12 April 2018

avoided. This vacuum frying technique will produce better quality than the usual frying ways, including:

a) Do not change the color of the fruit or vegetable

b) Results crisper frying
c) Aroma unchanged
d) High fiber content
e) More durable even without preservatives
Factors - factors that affect the quality of the end product is fried is fried material quality, the quality of cooking oil, the type of frying pan and end
product packaging systems. During storage, fried product may also be damaged, namely the occurrence of rancidity and texture changes in the
product. Rancidity can occur because the oil / fat undergoes oxidation. This is influenced by the quality of the oil, the condition of the frying process
and packaging systems are used.

Work principle Vacuum Frying

Work principle Vacuum Frying ( Vacuum frying) are sucking the water content in vegetables and fruit with high speed so that the pore - pore
flesh - vegetables are not rapidly closing, so that the water content in the fruit can be absorbed perfectly. The working principle to regulate the
balance of temperature and vacuum pressure. How to produce products with good quality in terms of color, aroma, and taste the fruit - vegetable
unchanged and crisp the temperature setting should not exceed 85 ° C and the vacuum pressure <76 cmHg. The water in the tank at vacuum friying
( The vacuum frying) should not contain metal particles as it can cause cloudy water and can damage the vacuum pump which ultimately affects the
crispness of the chips. This vacuum conditions can cause a decrease in oil boiling point of 110-200ºC be 80-100 ° C so as to prevent the occurrence
of a change of taste, aroma and color of the material. Fried material placed in the bottom basket made of heat and corrosion resistant material, with
a diameter of about 2 mm, the basket and the material is placed manuals in the pan. In this vacuum fryer, water vapor that occur during the frying
process is sucked by a vacuum pump the water vapor which then flowed to the condenser, so it will condense and the condensate that occurs can
be issued. The circulation of cooling water in the condenser is turned on during the frying process (Argo, 2005).

Research methods

In the process of making chips guava, experimental design used was ANOVA ( Analysis Of Variance), Anova is one Hypothesis on Parametric
Statistics, to perform testing of the interaction between the two factors in an experiment by comparing the average of more than two samples.
ANOVA analysis used is the procedure Two Way Anova, two-way (two lanes). This test tool to find the independent variables in the research and the
interaction between the variables and their effects on a treatment.

The materials used in this study is the guava fruit and cooking oil quality. The tools used are vacuum frying as shown in Figure 3.

Fixed variable is the guava fruit weight of 500 grams and 10 liters of cooking oil, while the variable changed is the temperature of the frying pan;
85 o C and 90 o C and frying time of 35, 40 and 45 minutes.

Description: 1. Heating Unit 2. Pump Vacuum Water Jet 3. Condenser 4. Stirring Frying 5. The tube fryer
6. Box Control 7. Dryers

Figure 2. Frying circuit Vacuum Equipment

Department of Chemical Engineering, FTI, UPN "Veteran" Yogyakarta K12 - 3

 Proceedings of the National Seminar of Chemical Engineering "Kejuangan" ISSN 1693-4393
Development of Chemical Technology for Processing of Natural Resources Indonesia
Yogyakarta, 12 April 2018

Broadly speaking, the implementation of this research is presented in Figure 3. This study uses guava fruit obtained from fruit traders.

Guava Excision and Skin, seeds,

seed laundering water

Toasting corresponding
variables T and t, 65 cmHg

draining oil Cooking

fried oil

Guava fruit
chips

Analysis of materials and analysis of the results:

1. Physics: yield
2. Chemical water content, fat content
3. Appearance: color, flavor,
aroma

Figure 3. Flowchart of research procedures

Results and Discussion

The relationship between temperature frying with yield levels is presented in Figure 4. It is seen that the yield of getting down to the frying
temperature is higher, this is due to the evaporation of water and fat as well as other volatile components which is the process of mass transfer of
materials.

26.5

26
35 min 40
min 45 min
Levels yield,%

25.5

25

24.5
78 80 82 84 86 88 90 92

Temperature, C

Figure 4. Relationship Between Temperature Graph With Yield Levels

Heat energy will evaporate the water content and fatty material removed from the surface of materials fried in oil as panghantar medium heat.
Higher frying temperature will cause the heat transfer by conduction in the frying process, which occurs in the interior of the material, and the heat
transfer by convection is the case with oil and from oil to the material quickly.

The relationship between a frying pan with yield levels is presented in Figure 5. In the Figure shows the longer frying time, the yield of the
resulting decreased. this is due to the evaporation of water and fat as well as other volatile components. Although there is a tendency that the weight
of the mass of fuel will decline during frying, and the decline was greater in frying temperature is higher, but the analysis of variance showed that the
yield of chips guava does not decline significantly in the range of an increase in temperature and time of frying studied , Decrease in mass of this
material is most likely caused by the evaporation of water from the material.

Mass beautification frying is not only characterized by the movement of water in vapor form from the material to oil out of the system, but also
the transfer of oil into the material. The absorption of cooking oil during the frying process increases with increasing duration of frying.

Department of Chemical Engineering, FTI, UPN "Veteran" Yogyakarta K12 - 4

 Proceedings of the National Seminar of Chemical Engineering "Kejuangan" ISSN 1693-4393
Development of Chemical Technology for Processing of Natural Resources Indonesia
Yogyakarta, 12 April 2018

26.2
26
25.8
25.6
25.4 85

yield grade (%)

25.2
25 90
24.8
24.6
24.4
24.2
24
35 40 45

frying time (minutes)

Figure 5. Charts the relationship between a frying pan with yield levels

During steam quickly freed from the slices are cooked, oil absorption rate will be different at the lowest level. At the final stage of the frying pan,
layer of water vapor on the surface of the material is released, so that its role as a protective layer will be lost, as a result of oil will enter and fill
ronggarongga in a network that has dried (Block, 1964). This is due to the longer time it will be more thick frying renyahan formed, so that more and
more empty spaces that will automatically be filled with oil absorption.

Oil absorption in fried products (chips) occurred because the oil is absorbed outerzone or
crust of fried food. The average fat content of chips guava ranged between 22.34% - 23.2% (dry basis). Guava chips fat content in accordance with
the Terms of Quality Snack (SNI 01-2886-2000) is a maximum of 38% (with the frying process). Differences in fat content can show a measurable
difference in the influence of the factors studied on the number of cooking oil is absorbed into the material during the frying process.

23.2
23.1
23

22.9
fat content (% db)

22.8
22.7 85
22.6
90
22.5
22.4
22.3
22.2
35 40 45
frying time (minutes)

Figure 6. Charts the relationship between a frying pan with the fat content

Cashew chips that have the highest fat content is fried at a temperature of 90 ºC for 45 minutes while the lowest fat content is on products that
are fried at a temperature of 85 ° C for 35 minutes. Figure 6 shows that the fat content of chips guava produced increased with increasing duration
frying. The results of this study reinforce the findings Fitriany, which states that the temperature does not affect the absorption of frying oil into food
significantly.

In other cases, several factors have been reported to affect the absorption of the oil into the food during frying, among others, is the quality of
the oil, frying time and temperature, form-fried food, food ingredients, treatment prapenggorengan (Fitriany, 1999).

Conclusion

The process of frying chips guava fruit is strongly influenced by temperature and the duration of the frying pan. The higher the temperature and
the longer the time frying, will be obtained yield less and less. Guava fruit chips mixed with a temperature of 90 ° C within 40 minutes and a pressure
of 65 cmHg produce chips

Department of Chemical Engineering, FTI, UPN "Veteran" Yogyakarta K12 - 5

 Proceedings of the National Seminar of Chemical Engineering "Kejuangan" ISSN 1693-4393
Development of Chemical Technology for Processing of Natural Resources Indonesia
Yogyakarta, 12 April 2018

with color, flavor and crispness were good as well as the water content and fat content in accordance with quality requirements snacks.

This study shows that the jackfruit can be processed into chips either by using vacuum frying method ( Vacuum frying). With the analysis of
physical properties studied the effect of temperature and frying time against jackfruit chips produced. While the organoleptic test, jackfruit chips
product determined in accordance with the quality requirements of snacks (SNI: 01-2886-2000).

Guava fat content of chips produced tends to increase with higher temperatures and longer frying. Moisture and fat content contained in the
chips greatly affect the quality of the chips, the less moisture and fat content, the chips have a longer shelf life, more crisp and delicious flavor

Bibliography

Anonymous. Guidance Basic - Basic Technology and Mechanization of Agriculture. Hasanuddin University, Makassar, 2011. Argo, DB, et al. Frying
Machine Vacuum Swing System and Its Application in Industry Fruit Chips ,
http://www.Dikti.org/p3m/abstrak/ristek/pengolahan%20pangan/dikti/buah478k.htm , 2005
Astawan, M. Vegetable Food Processing Technology Appropriate. Academica Pressindo. Jakarta, 1991 Azkenazi, N., S. Mizrahi and Z.Berk. 1984. Heat
and mass transfer in frying. In the BM Mc Kenna (ed.).
Engineering and Food Vol. 1. Elsevier Applied Science Publ., London, 1984 Dasuki, IM and H. Mohammed, Influence the way of packaging and
storage time on the quality of fruits Enrekang
fresh. J. Hort, Hort Research Center. Research and Development Agency of Agriculture. Jakarta, 1997, p: 566-573

Fitriani, I., Effect of Temperature and Time Vacuum Frying against Physical Properties Appearance Chips and Cashew
Seed, Thesis FATETA IPB, Bogor, 1999 Ketaren, S, Introduction to Food Technology Oils and Fats. UI-Pres, Jakarta, in 1986 Lastriyanto, A, Vacuum
frying the fruit by applying a water-jet vacuum. Scientific meetings and

Exposure Equipment and Agricultural Machinery. Cisarua - Bogor, February 27, 1997. Lawson, H, Food Oils and Fats. Chapman and Hall
Thompson Publ. Co., New York, 1995 Maligan, MJ, et al., Inferior Bulbs chips Assorted Shapes & Flavor, Faculty of Agricultural Technology

Brawijaya, Malang, 2011 Muchtar, Fruit Chips Maker machine, vacuum frying machine (Vacuum Frying) Agromedia 4th edition, Jakarta,

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http://orbitpedia.blogspot.com/2013/04/kandungan-jambu-biji-merah-dan.html
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Department of Chemical Engineering, FTI, UPN "Veteran" Yogyakarta K12 - 6

 Proceedings of the National Seminar of Chemical Engineering "Kejuangan" ISSN 1693-4393
Development of Chemical Technology for Processing of Natural Resources Indonesia
Yogyakarta, 12 April 2018

Sheet FAQ

moderator Endang Srihari Mochni (Ubaya Chemical Engineering)

Minutes : Briana Bellis Linardy (UPN "Veteran" Yogyakarta)

1. questioner : Hariz Waliyur Rahman (UPN "Veteran" Yogyakarta)

Question : • What is the effect of the tool on the material?

• Oil was used?

answer : • Vacuum produces a better product than conventional.
• Oil used is ordinary cooking oil.

2. questioner : Deddy Julius Hermawan (UPN "Veteran" Yogyakarta)

Question : What about the test results compared with SNI chips?
answer : Comparisons are already listed in the appendix but not yet delivered.

3. questioner : Primary Aprin Lubis (UPN "Veteran" Yogyakarta)

Question : What if the temperature outside the operating conditions (90 o C)?
answer : Hirst will happen and if under the temperature less crisp product.

Department of Chemical Engineering, FTI, UPN "Veteran" Yogyakarta K12 - 7