RANCANG BANGUN ALAT PENGGORENGAN VAKUM (TINJAUAN PENGARUH SUHU DAN TEKANAN TERHADAP TEKANAN TERHADAP KADAR AIR DAN VITAMIN C PADA KERIPIK SALAK (SALACCA EDULIS))

Research designed of vacuum frying is made with the purpose of making the design of a frying pan a vacuum and determine the operation of making a tool against the quality of chips salak use of the frying pan with a vacuum . A whole dimension instrument vacuum fryer this is long 110cm, and the width of 40cm high 111cm.The overall volume of frying vacuum this namely 488400cm3 ( 0.4884 dm3 ). On this research done with two variable is temperature ( 50,60,70 ˚C) and pressure ( 100,150,200 mmHg ) with long fryer constant namely 40 minutes.The analysis was by the determination of rendemen, water levels and levels of vitamin c on crisps salak. From this research was obtained the results of best rendemen is 44.56 % the water level is 9.48 best % and levels of vitamin c that best is 35.22 mg. Keyword : Vacuum Fryer, Chips Salak, Vitamin