TEKNOLOGI VACUM FRYING UNTUK PENGGORENGAN KERIPIK JAMUR TIRAM di DESA TALANG BUBUK PLAJU PALEMBANG
DOI:
https://doi.org/10.36257/apts.v3i1.1932Abstrak
The purpose of this activity is to help partners in order to increase the productivity of the oyster mushroom business group through the application of appropriate technology and skills training for diversification of oyster mushroom products. The implementation method consists of two activities, namely (1) making a vacuum frying machine, and (2) training on mushroom chips processing skills. Making vacuum frying includes the process of planning, manufacturing, testing, and training in the use of machines for work partners. Meanwhile, training for partners includes: (1) providing theories and demonstrations on how to use vacuum frying, (2) training on mushroom chips skills and (3) product marketing training. The results of this science and technology program are the realization of a vacuum frying machine with mushroom capacity specifications of 3.5 kg / process, LPG fueled with automatic temperature control, cooling water circulation, 15 liter cooking oil volume, 900 watt power requirements, dimensions 160 x 100 x 100 cm, with an oil heating temperature of 80 oC and temperature changes between 80 - 90ⰠC, frying time ± 1.5 hours (for one frying time). Mushroom diversification resulted from the training of oyster mushroom processing skills in the form of mushroom chips.Referensi
[1] Khatun K, Mahtab H, Khanam PA, Sayeed MA, Khan KA. 2007. Oyster mushroom reduced blood glucose and cholesterol in diabetic subjects. Mymensingh Med J 16 (1): 94–9.
[2] Anang Lastriyanto, (1997). Penggorengan Buah secara Vakum (vacuum Frying) dengan Menerapkan Penvakum “Water Jetâ€. Temu Ilmiah Alat Pertanian, Bogor.
[3] Espito & Thrower, RJ (1991). Machine Design Vacuum Frying, NewYork: delmar Publisher, Inc.
[4] Dwi Sapto, Agung (2010), Frying Vacuum Machine Design And Vacuum Tube Thermal Analysis Using Catia P3 V5r14, Teknologi Industri: Universitas Gunadarma Jakarta.
[5] Bazyma, L. A., V. P. Guskov, A. V. Basteev, A. M. Lyashenko, V. Lyakhno andV. A. Kutovoy, 2006. The investigation of low temperature vacuum drying process of agricultural materials . J. Of food Eng., 74(3), p. 410-415.
[6] Hapsari, Hepi dkk (2008), Peningkatan Nilai Tambah dan Strategi Pengembangan Usahan Pengolahan Salak Manonjaya, Jurnal Agrikultura vol 19 nomor 3 tahun 2008, ISSN 0853-2885, Fakultas Pertanian, Universitas Padjajaran
[7] Cahyono, TB & Adi S (2003). Manajemen Industri Kecil. Yogyakarta: Liberty Press.
[2] Anang Lastriyanto, (1997). Penggorengan Buah secara Vakum (vacuum Frying) dengan Menerapkan Penvakum “Water Jetâ€. Temu Ilmiah Alat Pertanian, Bogor.
[3] Espito & Thrower, RJ (1991). Machine Design Vacuum Frying, NewYork: delmar Publisher, Inc.
[4] Dwi Sapto, Agung (2010), Frying Vacuum Machine Design And Vacuum Tube Thermal Analysis Using Catia P3 V5r14, Teknologi Industri: Universitas Gunadarma Jakarta.
[5] Bazyma, L. A., V. P. Guskov, A. V. Basteev, A. M. Lyashenko, V. Lyakhno andV. A. Kutovoy, 2006. The investigation of low temperature vacuum drying process of agricultural materials . J. Of food Eng., 74(3), p. 410-415.
[6] Hapsari, Hepi dkk (2008), Peningkatan Nilai Tambah dan Strategi Pengembangan Usahan Pengolahan Salak Manonjaya, Jurnal Agrikultura vol 19 nomor 3 tahun 2008, ISSN 0853-2885, Fakultas Pertanian, Universitas Padjajaran
[7] Cahyono, TB & Adi S (2003). Manajemen Industri Kecil. Yogyakarta: Liberty Press.
Unduhan
Diterbitkan
2020-04-10
Terbitan
Bagian
Articles
