Temperature Control System for IOT-based Banana Chips Fryer Machine to Increase Productivity in Gelumpang Payong Village, Jeumpa District, Bireuen Regency

Vacuum Freying is a new technology that can be used to determine the quality of frying by using a vacuum. This study aims to determine and examine the effect of temperature on cooking oil and frying time on chemical and organoleptic properties of banana chips in order to obtain the best quality product. The quality parameters tested included moisture content, fat content, color, thickness and organoleptic tests. Banana chips are fried in oil at temperatures of 60, 70, 80, and 90 ° C and frying times of 30, 45, 60 and 75 minutes. The best quality of banana chips was obtained at 80 ˚C for 60 minutes. Aluminum foil can maintain the shelf life of banana chips for 120 days of storage. It is indicated that the temperature and frying time significantly affect the quality and characteristics of the product