Effect of Fruit Maturity Level and Frying Temperature on Physicochemical Characteristics of Dates Chips Using Vacuum Frying Method Widya Dwi Rukmi Putri, Aulia Ramadhani
Universitas Brawijaya
Abstract
Barhi date palm is a date with a short harvest period which is often consumed in a fresh condition with high water content, which causes dates to be easily damaged. To extend the shelf life of products and solutions from abundant harvests, dates can be processed into date palm chips using a vacuum frying method. The purpose of this study was to determine the effect of fruit maturity level and the combination of different temperatures and frying time treatment on the physicochemical characteristics of date palm chips and determine the temperature treatment and frying time that produced the best date palm chips. The results showed that the level of maturity significantly affected color, hardness, and moisture content. The combination of temperature and frying time significantly affects the total phenol, total flavonoids, and water content. The best physicochemical characteristics of date palm chips have a color value 82.79, a hardness value of 18.56 N, a moisture content of 6.66%, a total phenol of 1.66 mg GAE / g and a total flavonoid of 0.038 mg GAE / g.
Keywords: Date Palm, vacuum frying, phenolic, flavonoid
