Review Implikasi Penggunaan Metode Pengeringan Vacuum Frying Pada  Peningkatan Nilai Tambah Komoditas Buah dan Sayur

Abdullah Mujahid; Damat Damat; Noor Harini

doi:10.33084/daun.v11i2.7483

Authors

Abdullah Mujahid Universitas Muhammadiyah Malang
Damat Damat Universitas Muhammadiyah Malang
Noor Harini Universitas Muhammadiyah Malang

DOI:

https://doi.org/10.33084/daun.v11i2.7483

Keywords:

Vaccum Frying, Horticulture, Fruit drying, Vegetable drying, Food processing

Abstract

Vacuum frying is a promising food processing technology to increase the added value of
fruit and vegetable crops. This technology involves frying at low pressure and lower
temperatures compared to conventional frying. This article discusses the implications of
using vacuum frying in increasing the added value of fruit and vegetable crops. The
literature study method used is literature analysis from various related journals
published in 2020 to 2024. The results of the literature study show that vacuum frying
has several advantages over conventional frying, including: (1) producing products
with lower oil content, (2) maintaining the original color, aroma, and taste of food
ingredients, (3) maintaining nutritional content, (4) reducing oil absorption, and (5)
produces a crispier texture. Vacuum frying has been successfully applied to various
fruit and vegetable commodities, such as banana, jackfruit, mango, papaya, orange,
salak, apple, yam, potato, mushroom, and asparagus. Literature studies show that
vacuum frying can improve the quality of processed products, both in terms of nutrition,
sensory, and shelf life. This technology also provides opportunities to develop new
innovative and value-added products. This technology not only provides economic
benefits for farmers and producers, but also contributes to the provision of healthy and
nutritious food for the community. Further research is needed to optimize the use of
vacuum frying on various commodities and develop innovative new products.

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