Determination of Optimal Frying Time Based on Physicochemical and Organoleptic Tests on Banana Cracks

Abstract

The high production of bananas, especially kirana mas bananas, in Trenggalek Regency, East Java, has encouraged the local Agriculture and Food Service to foster several micro-enterprises (MSMEs) to produce banana crackers. The banana crackers produced by TSTP MSMEs are less attractive in color so they are less popular even though they have a good taste. This study aims to determine the optimal frying time in the MSMEs. There are 5 frying times tested, namely 50, 60, 70, 80 and 90 minutes. The results showed that the lowest fat content was produced at a frying time of 70 minutes, while water content, crispiness and ash content were not affected by frying time. The highest banana crackers color was at a frying time of 50 minutes, taste at a frying time of 70 minutes, aroma at a frying time of 50 minutes and texture at a frying time of 60-70 minutes. The optimal frying time was determined by the de Garmo test and the selected frying time was 70 minutes.