Pendampingan Optimasi Suhu dan Waktu Vacuum Frying untuk Produksi Keripik Salak di UMKM Pronojiwo Lumajang
DOI:
https://doi.org/10.61231/rx7nye79Keywords:
Vacuum Frying; Keripik Salak; Pembekuan; UMKM; LumajangAbstract
The abundant snake fruit harvest in Pronojiwo, Lumajang, provides an opportunity for processed-product development while creating challenges for small and medium enterprises (SMEs) in processing and increasing the added value of fresh produce. The partner SME producing snake fruit chips experienced difficulties in determining appropriate frying temperature and duration using vacuum frying technology, resulting in inconsistent product outcomes. This community service activity aimed to assist the partner in adapting vacuum frying technology through trials of frying temperature, processing duration, and pre-freezing treatment before frying. The activities employed observation, training, demonstration, hands-on practice, technical assistance, and product evaluation.. The results showed that frying at 75°C for 2 hours produced snake fruit chips with characteristics meeting the partner's expectations, whereas frying at 80°C for 2 hours did not produce the targeted product. A 24-hour pre-freezing treatment was also introduced as a preliminary treatment. The activity resulted in initial operational parameters and improved the partner's understanding of controlling the vacuum frying process.
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