Judul: Optimasi Proses Penggorengan Hampa (Vacuum Frying) Keripik Ikan Tongkol (Euthynnus Affinis).
Abstrak: Tongkol is a fish that belongs to the groups of high protein and low fat. Tongkol production in Mentawai Islands are very high, and the post-harvest handling has not done well, so it reduces the shelf life of fresh tongkol fish. The post-harvest handling of tongkol, such as vacuum frying are required to diversify tongkol fish, increase the shelf life, and to give more added value of tongkol fish. Vacuum frying has several advantages compared with frying in general, some of its benefits are vacuum frying does not change the color of the product, the product are more crispy, has a natural smell, and the most important is the products has a high shelf life. The aim of this research were to determine the effect of temperature and frying time to physico-chemical characteristic of fish chips, to determine the best temperature and frying time, and to determine the production cost of tongkol chips. Three oil temperatures for vacuum frying (80, 90, 100ºC) and three frying time (80, 90, 100 minutes) were considered. The temperature and time of frying significantly influenced yield, moisture content, fat content and protein content. The best fish chips were produced by vacuum frying at 100ºC for 90 minutes. The production cost of fish chips for every 100 grams is 14.000 Rupiahs.
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Judul: Optimasi Proses Penggorengan Vakum (Vacuum Frying) Keripik Daging Sapi
Abstrak: Beef is meat derived from cattle which has a high and balance nutrient amount. Beef production in Mentawai is relatively high. It usually consumed freshly by consumers, however beef is the most perishable product which has a high moisture content. Frying beef in high temperature can harmful the beef nutrition and will cause oxidation process, which can make rancidity of product. Therefore beef processing which makes beef has a long self life without nutritional damage need to be detected. One of the suitable processing is called vacuum frying. Vacuum frying will reduce the oxidation process and nutritional damage because frying is done in vacuum and lower temperatures. Processing beef chips by vacuum frying also will promote meat product diversification. The objectives of this research were to assess the affect of temperature and time of vacuum frying to quality of beef chips, determine the best temperature and frying time to produce beef chips, and determine the cost of beef chips production. The experimental design used randomized block factorial design, with three levels of temperature and frying time. Beef was fried with temperature of 80, 90 and 1000C and frying time of 70, 80, 90 minutes. Physochemical analysis was conducted to determine the quality of beef chips. The organoleptic test using hedonic test was conducted to determine the acceptance level of beef chips by panelist. As a result, different combination of temperature and time frying increased the fat content and decreased the water content, yield and hardness. The temperature and frying time also influenced to the quality characteristic of beef chips. The best temperature and time frying to produce beef chips were 900C and 70 minutes, respectively.
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Judul: Analisis dan penyusunan sistem informasi wilayah sebagai pendukung perencanaan pembangunan
Abstrak: Seiring dengan perkembangan sistem Pemerintahan di Indonesia yang semula sentralisasi menjadi desentralisasi, keberadaan sistem informasi yang andal menjadi kebutuhan mutlak suatu daerah dalam penyelenggaraan pembangunan wilayah untuk mencapai sasaran-sasaran dalam pembangunan.
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