Articles

KESTABILAN EMULSI DAN KARAKTERISTIK SENSORIS LOW FAT MAYONNAISE DENGAN MENGGUNAKAN KEFIR SEBAGAI EMULSIFIER REPLACER Evanuarini, Herly; Nurliyani, Nurliyani; Indratiningsih, Indratiningsih; Hastuti, Pudji
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol 11, No 2 (2016)
Publisher : Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2016.011.02.6

Abstract

Mayonnaise is a kind of semi solid oil in water (o/w) emulsion which containing pasteurized egg yolk as an emulsifier. The consumers have demanded that the use of egg yolk be reduced. Kefir was used to develop a low fat mayonnaise as emulsifier replacer to egg yolk. The objective of this research was to observe the emulsion stability, sensory characteristics of low fat mayonnaise prepare during kefir as emulsifier replacer. The research method was using experimental design. The result showed that formulation of low fat mayonnaise by using Rice bran oil 40%, kefir 20% produces the optimal low fat mayonnaise in emulsion stability and accepted by the panelist.
ANALISIS FAKTOR PENENTU INOVASI TEKNOLOGI DI INDUSTRI PANGAN vidyatmoko, dyan; Rosadi, Husni Yasin; susetyanto, susetyanto; Hastuti, Pudji; Zubair, Manifas
Jurnal Sains dan Teknologi Indonesia Vol 14, No 1 (2012)
Publisher : Badan Pengkajian dan Penerapan Teknologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29122/jsti.v14i1.902

Abstract

Despite the fact that technological innovation and its role in the economic growth of developed countries have been much studied, but there is only little knowledge about the factors that determine technological innovation in Indonesia. In an effort to fill this gap, this study is conducted with the aim to analyze the factors that affect innovation in the food industry inIndonesia. Analytical methods used to achieve the research objective are regression analysis with 2 SLS (Two Stage Least) method and qualitative analysis. The results showed that there sixteen factors that influence technological innovation in the Indonesian food industry. By usingfurther 2 SLS method, empirical observation, in-depth interviews and discussions with experts, it is obtained the strong of technological innovation determinants to enhance technological innovation in the food industry. The determinants include the style of leadership, human capital,learning orientation, the company's ability to provide incentives / rewards, company relationships with outsiders and corporate location.
Stabilitas Mikroemulsi Fucoxanthin dan Efektifitasnya dalam Menghambat Foto Oksidasi Vitamin C pada Model Minuman Suhendra, Lutfi; Hastuti, Pudji; Hidayat, Chusnul
Agritech Vol 34, No 2 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (269.191 KB) | DOI: 10.22146/agritech.9503

Abstract

Fucoxanthin microemulsion was prepared by dissolvingfocoxanthin in Virgin Coconut Oil (VCO) and mixture of surfactants (Tween 20:Tween 80:Span 80 = 92:5.5:2.5 (% v/v)with oil-surfactan ratio 15:85 v/v, then added with water until the concentration reaching 600 ppm fucoxanthin. The fucoxanthin microemulsions were analyzed the stability towards pH, the samples were diluted 50 times and 100 times with water media and citrate buffer (pH:3.5; 4.5 and distilled water pH 6.5). Subsequently, the samples were tested for centrifugation and storage stability at room temperature. The appearance of fucoxanthin microemulsion stability was measured with spectrometer UV/VIS at a wavelength of 458 nm. The beverage models were made of vitamin C (450 mg/L), citric acid (1%) and sucrose (6%). Fucoxanthin microemulsions were added to the beverage model that had been diluted 50 time and 100 time with distilled water pH 6.5. Subsequenly, the samples were added 5 ppm erytrhosine as a sensitizer and without erytrhosine as control. The beverage models were exposed to flourescent light with an intensity of 2000 lux. Vitamin C concentration was mesured by the method of riboflavin-sensitized photodynamic UV spectrophotometry every 2 hours. Fucoxanthin microemulsions were stable at pH 3.5 to 6.5 and even the heating treatment, centrifugation and dilution. Fucoxanthin microemulsion above 6 ppm was not effective in inhibiting degradation rate of vitamin C on photooxidation in beverage models.ABSTRAKMikroemulsi fucoxanthin dibuat dengan melarutkanfucoxanthin dalam VCO dan ditambah surfaktan (Tween 20:Tween 80:Span 80 = 92:5,5: 2,5 (% v/v), dengan rasio minyak-surfaktan 15:85 v/v, kemudian ditambahkan air hingga konsentrasi fucoxanthin mencapai 600 ppm. Mikroemulsi fucoxanthin dianalisis stabilitasnya meliputi pengujian stabilitas terhadap pH yang dilakukan pengenceran 50 kali dan 100 kali dengan media air dan buffer sitrat (pH: 3,5; 4,5 dan aquades pH 6,5). Selanjutnya sampel-sampel tersebut diuji stabilitasnya terhadap sentrifugasi dan penyimpanan pada suhu kamar. Stabilitas kenampakan mikroemulsi fucoxanthin diukur absorbansinya dengan spektrometer UV/VIS pada panjang gelombang 458 nm. Model minuman merupakan larutan yang tersusun dari vitamin C (450 mg/L), asam sitrat (1%) dan sukrosa (6%). Mikroemulsi fucoxanthin yang ditambahkan ke dalam model minuman yang telah diencerkan 50 kali dan 100 kali dengan aquades pH 6,5. Selanjutnya ke dalam sampel ditambahkan 5 ppm eritosin sebagai sensitiser atau tanpa penambahan eritrosin sebagai kontrol. Sampel tersebut kemudian diletakkan di dalam generator oksigen singlet yang telah dilengkapi lampu fluoresens dengan intensitas cahaya 2000 lux. Konsentrasi vitamin C diukur dengan metode riboflavin-sensitized photodynamic UV spectrophotometry dengan interval 2 jam. Mikroemulsi fucoxanthin yang diperoleh stabil pada pH 3,5 sampai 6,5 dan meskipun telah mengalami perlakuan pemanasan, sentrifugasi dan pengenceran. Mikroemulsi fucoxanthin di atas 6 ppm tidak efektif lagi dalam menghambat laju kerusakan vitamin C pada foto oksidasi dalam model minuman.
PROFIL PLUMBUM (PB) DAN CADMIUM (CD) SEBAGAI KONTAMINAN DAMPAK PENGGUNAAN AGROKIMIA SERTA REMEDIASI BIJI KEDELAI MENGGUNAKAN SWELLING AGENT PADA KHELASI DENGAN ASAM SITRAT Priyadi, Sapto; Darmaji, Purnama; Santoso, Umar; Hastuti, Pudji
Jurnal Natur Indonesia Vol 15, No 1 (2013)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (232.629 KB) | DOI: 10.31258/jnat.15.1.45-51

Abstract

This research were aimed to know the plumbum (Pb) and cadmium (Cd) profile on soybean seeds as contaminants of the impact use of agrochemistry material impact and to know of swelling agent of N,N-dimethylformamide (DMF) needs at certain level of pH in chelation with citric acid. The results showed that the content of Pb in soybean seeds at cultivation system agrochemistry materials i.e. 0.63 ppm, while cultivation system without agrochemistry materials i.e. 0.46 ppm. Cd content in soybean seeds at cultivation system agrochemistry materials i.e. 0.05 ppm and the cultivation system without agrochemistry materials i.e. 0.1 ppm. Acceptable daily intake in terms of Pb content in soybean after treatment increases to 2.93 times compared before treatment (11.3379 to 33.2099 g per body weight per day). Acceptable daily intake in terms of the content of the Cd in soybean after treatment increases to 5.26 times compared before treatment. The value of the bio-concentration factor which expressed an accumulation of Pb in soybean seeds on both cultivation is low system (BCF<250), while for Cd is a moderate to high level (1.000<BCF>250). Cd reduction on soybeans seeds for all chelation treatment was maximum (not detected-detection limits was 0.01 ppm), while the highest reduction of Pb occurs at swelling agent N, N-dimethylformamide 15 mL at pH 10.
Government Intervention to Encourage the Increase of Innovation Activities: The Case of Automotive Component Industry Ricardo Nurzal, Erry; Hastuti, Pudji
The Asian Journal of Technology Management (AJTM) Vol 2, No 1 (2009)
Publisher : School of Business and Management Institut Teknologi Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (237.197 KB)

Abstract

The increasingly globalizing and very tight competition in the world market nowadays requires companies to increase their competitiveness to maintain and strengthen their position. One of the efforts has to be taken into consideration by companies is innovating sustainably. Evidence shows that companies characterised by innovation have above-average productivity and become leader in the industry. Firms innovate either to produce technologically new products or services, or to produce technologically improved products or services. To produce technologically new and improved products or services, firms need to undertake some innovation activities. Innovation activities are all those scientific, technological, organizational, financial and commercial steps, including investment in new knowledge, which actually, or are intended to, lead to the implementation of technologically new or improved products or processes. Small and medium enterprises face some problems to innovate. Government. intervention is needed to manage the problems, and is expected to increase innovation in the industry.Innovation activities discussed in this paper are focused on those occurred in small and medium enterprises in the automotive component sector as one of the sectors will be developed by the government. In the first part is the introduction which presents problem background. Then, the explanation about methodology and followed by the purpose of the study. The next part is results and discussion. Finally, the paper provides recommendation on intervention necessarily to be taken by the government in order to increase innovation activities in the industry.Key words: Government Intervention, Innovation Activities, and Automotive Component Industry
Formulasi Mikroemulsi Minyak dalam Air (O/W) yang Stabil Menggunakan Kombinasi Tiga Surfaktan Non Ionik dengan Nilai Hlb Rendah, Tinggi dan Sedang Yuwanti, Sih; Raharjo, Sri; Hastuti, Pudji; Supriyadi, Supriyadi
Agritech Vol 31, No 1 (2011)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (479.536 KB) | DOI: 10.22146/agritech.9722

Abstract

The aim of this research was to determine the proportion of oil, surfactant and water which could produce a stable O/W microemulsion using combination of three nonionic surfactants with low, high and medium HLB values; and to determine the role of surfactant with a medium HLB value in O/W microemulsion formulation. The first group of microemulsions were prepared using combination of Tween 80, Span 80 and Span 40 (80 %:10 %:10 %) with dif- ferent proportions of VCO:surfactant (1:3, 1:3.5 dan 1:4).  The second goups of microemulsion were prepared using combination of Tween 80, Span 80 and Span 40 (90 %:5 %:5 %) with different proportions of VCO:surfactant 1:4,1:4.5 dan 1:5.  The stability of microemulsion was determined during storage at room temperature and after being ovened at 105 0C 5 hours and centrifuged at 2300 g 15 minutes. Microemulsion stability was determined by measur- ing absorbance of the microemulsion at 502 nm and then converted to turbidity (%).  In order to determine the role of surfactant with a medium HLB value in the formulation of O/W microemulsion, one set microemulsions were made without surfactant with a medium HLB value, and another set of microemulsions were prepared with different ratios of low and medium HLB surfactant (1:1, 2:1 and 1:2). The most stable microemulsion was achieved when the proportion of VCO:surfactant:water was 4:20:76 and combination of Tween 80:Span 80:Span 40 with the ratio of 90:3.33:6.67. A more stable O/W microemulsion could be obtained when surfactant with a medium HLB value was added to O/W microemulsion formulation. Surfactant with a medium HLB value would link the oil phase and water phase with sur- factant layer, interaction of surfactant-oil and surfactant-water increased. It provided a smooth transition between oil phase and water phase, and the microemulsion became more stable.ABSTRAKTujuan dari penelitian ini adalah untuk menentukan proporsi minyak, surfaktan dan air yang dapat menghasilkan mik- roemulsi minyak dalam air yang stabil menggunakan kombinasi tiga surfaktan non ionik dengan nilai HLB rendah, tinggi dan sedang; dan mengetahui peran surfaktan dengan nilai HLB sedang dalam formulasi mikroemulsi minyak da- lam air. Kelompok mikroemulsi yang pertama disiapkan dengan kombinasi surfaktan Tween 80, Span 80 dan Span 40 (80 %:10 %:10 %) dan variasi proporsi VCO:surfaktan 1:3, 1:3,5 dan 1:4. Kelompok mikroemulsi yang kedua disiap- kan dengan kombinasi surfaktan Tween 80, Span 80 dan Span 40 (90 %:5 %:5 %) dan variasi proporsi VCO:surfaktan1:4, 1:4,5 dan 1:5. Uji stabilitas mikroemulsi dilakukan dengan disimpan pada suhu kamar, dioven 105 0C selama 5 jam dan disentrifuge 2300 g selama 15 menit. Pengamatan stabilitas mikroemulsi dilakukan dengan mengukur absorbansi mikroemulsi pada λ 502 nm yang dikonversi menjadi persen turbiditas. Untuk mengetahui peran surfaktan dengan HLB sedang maka dibuat mikroemulsi tanpa surfaktan HLB sedang, dan juga dibuat mikroemulsi dengan variasi rasio surfaktan  HLB rendah dan sedang yaitu 1:1, 2:1 dan 1:2. Mikroemulsi paling stabil diperoleh dari formula dengan proporsi VCO:surfaktan:air = 4:20:76 dengan kombinasi surfaktan Tween 80:Span 80:Span 40 = 90:3,33:6,67. Pe- nambahan surfaktan HLB sedang pada formulasi mikroemulsi minyak dalam air lebih menstabilkan mikroemulsi yang dihasilkan. Surfaktan HLB sedang menjembatani fase minyak dan air dengan lapisan surfaktan sehingga meningkatkan interaksi surfaktan-air dan surfaktan-minyak, transisi antara fase minyak dan fase air menjadi lebih halus dan mikro- emulsi menjadi lebih stabil.
Hidrolisis Enzimatis Stearin Sawit Menjadi Monogliserida oleh Lipase dari Rhizomucor miehei dan Pankreas Karaouw, Steivie; Suparmo, Suparmo; Hastuti, Pudji; Utami, Tyas
Agritech Vol 33, No 1 (2013)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (271.443 KB) | DOI: 10.22146/agritech.9567

Abstract

The objectives of the research were to evaluate the effect of the pH, ratio of substrate:phospate buffer, and reaction time on the enzymatic hydrolysis of palm stearin to obtain monoglyceride by R. miehei and pancreatic lipases. Hydrolysis was evaluated at various pH (6.0; 6.5; 7.0; 7.5 dan 8.0). Enzymatic hydrolysis reactions were held at various ratio of substrate:phospate buffer (10:1, 10:2, 10:3, 10:4, 10:5, 10:6) and duration time of 6, 12, 18, 24 hours by R. miehei lipase and 24, 30, 36, 42, 48 hours by pancreatic lipase. Enzymatic hydrolysis reaction was carried out in waterbath shaker 80 stroke/minute, at 40oC with R.miehei lipase and 37oC with pancreatic lipase. The hydrolysis products were monitored using TLC with petroleum ether:diethyl ether:acetic acid=60:40:1 as developing solvent on silica gel F254 20×20 cm plate. The results showed that optimum pH for both R. miehei and pancreatic lipases were 6.5 and their activities were 332.25 unit/g enzyme amobile and 228.04 unit/g enzyme, respectively. The highest monoglyceride fraction was obtained from ratio substrate:phospate buffer 10:1 at 18 hours of incubation by Rhizomucor miehei lipase (21,59%) and ratio substrate:phospate buffer 10:4 at 42 hours of incubation by pancreatic lipase (40,45%).ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh pH, rasio substrat:buffer fosfat dan waktu hidrolisis terhadap produksi monogliserida 2-monopalmitin secara enzimatis menggunakan lipase dari Rhizomucor miehei dan lipase pankreas. Hidrolisis dilakukan pada pH (6,0; 6,5; 7,0; 7,5 dan 8,0), dengan rasio substrat:buffer fosfat (10:1, 10:2, 10:3, 10:4, 10:5 dan 10:6) dan waktu hidrolisis (6, 12, 18 dan 24 jam) menggunakan lipase dari R. miehei dan (6, 12, 18, 24, 30, 36, 42 dan 48 jam) menggunakan lipase pankreas. Reaksi hidrolisis berlangsung dalam shaker waterbath 80 stroke/menit, pada suhu 40oC untuk lipase dari R. miehei dan 37oC untuk lipase pankreas. Hasil hidrolisis dianalisis dengan kromatografi lapis tipis (KLT) menggunakan larutan pengembang petroleum eter:dietil eter:asam asetat = 60:40:1 pada pelat silica gel F254 plat aluminiun 20×20 cm. Lipase R. miehei dan lipase pankreas memiliki pH optimum 6,5 dan aktivitasnya masing-masing 332,25 unit/g enzim amobil dan 228,04 unit/g bubuk enzim. Proporsi fraksi monogliserida tertinggi  diperoleh pada penggunaan lipase dari R. miehei dengan rasio substrat:buffer fosfat 10:1 dalam waktu 18 jam yakni sebesar 21,59 %, sedangkan penggunaan lipase pankreas menghasilkan fraksi monogliserida tertinggi dalam waktu inkubasi 42 jam pada rasio substrat buffer fosfat 10:4 menghasilkan 40,45%.
Peningkatan Kadar Patchouli Alkohol Minyak Nilam (Pogostemon cablin Benth) dengan Menggunakan Membran Selulosa Asetat Aisyah, Yuliani; Hastuti, Pudji; Sastrohamidjojo, Hardjono; Hidayat, Chusnul
Agritech Vol 30, No 3 (2010)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (603.823 KB) | DOI: 10.22146/agritech.9672

Abstract

The aims of this research were to increase patchouli alcohol content of patchouli oil using cellulose acetate membrane and evaluated performance  of the membrane. The nanofiltration  cellulose acetate membrane used in this study was the Vivaspin 15R. The filtration process of patchouli oil was carried out using centrifugation speed 212, 850 and 1912 g, and centrifugation time 10, 20, 30, 40, 50 and 6 minutes. Analysis of patchouli oil was carried out using gas chromatography, meanwhile  the separation performance membrane can be described as a permeability  (flux) and selectivity. The nanofiltration  process of patchouli oil using cellulose acetate membrane showed that the patchouli  alcohol content increase 2 times (58.11 %) of the initial content of patchouli alcohol (30.08 %) by using centrifugation speed of 1912 g and centrifugation time of 50 minutes. There are significant effect of centrifugation speed and centrifugation time on patchouli alcohol content, flux and selectivity. The highest value of flux is 166,81 L/m2.jam and selectivity is 44.91 %.ABSTRAKTelah dilakukan penelitian yang bertujuan untuk meningkatkan kadar patchouli alkohol dalam minyak nilam dengan menggunakan membran nanofiltrasi  selulosa asetat dan mengevaluasi  kinerja membran yang digunakan. Membran yang digunakan adalah membran nanofiltrasi selulosa asetat tipe Vivaspin 15R. Proses filtrasi  minyak  nilam  dilakukan dengan menggunakan kecepatan sentrifugasi 212 , 850, dan 1912 g serta  waktu sentrifugasi 10, 20, 30, 40, 50, dan 60 menit.  �adar patchouli  alkohol  di analisis menggunakan kromatografi  gas, sedangkan kinerja  membran dinyatakan sebagai permeabilitas (fluks) dan selektivitas. Hasil penelitian menunjukkan bahwa filtrasi dengan menggunakan membran nanofiltrasi selulosa asetat dapat meningkatkan  kadar patchouli  alkohol  sebesar 2 kali (61,52 %) dari kadar patchouli alkohol awal (30,08%) pada kecepatan sentrifgasi 1912 g dan waktu sentrifugasi 50 menit. Kecepatan dan waktu sentrifugasi berpengaruh signifikan terhadap nilai fluks dan selektivitas membran �ilai fluks tertinggi diperoleh sebesar 166,81 L/m2.jam dan selektivitas membran sebesar 44,91 %.
OPTIMASI EKSTRAKSI OLEORESIN PALA (Myristica fragrans Houtt) ASAL MALUKU UTARA MENGGUNAKAN RESPONSE SURFACE METHODOLOGY (RSM) Assagaf, Muhammad; Hastuti, Pudji; Hidayat, Chusnul; ., Supriyadi
Jurnal Agritech Vol 32, No 04 (2012)
Publisher : Jurnal Agritech

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (378.579 KB)

Abstract

The purpose of this study was to obtain the optimum extraction conditions by performing the optimization of temperature and extraction time and characterization of constituent chemical components of oleoresin nutmeg (Myristica fragrans Houtt) Origin of North Maluku. Oleoresin extracted using maceration method, for optimization of extraction conditions was done by using Response Surface Methodology (RSM) design with the Central Composite Design (CCD) two factors X1 (temperature / oC) and X2 (times / minute). As for the characterization of the chemical constituent components of nutmeg oleoresin used GC-MS. From the results obtained by the optimization of extraction conditions for extracting the optimum temperature of 51.98 °C and the optimum extraction time was 273.82 minutes with the results for the optimum result of oleoresin obtained by 14.88%. The results of characterization by using GC-MS obtained with 39 components making up oleoresin chemical compound with the largest relative area of ​​the compound methyleugenol (33,397%), myristicine (10,898%), cis-methyl isoeugenol (9,086%), elemicin (8,329% ), and isocoumarin (5,608%) with 34 percent of the components that have relatively minor area.Keywords: Nutmeg oleoresin, extraction optimization, Response Surface Methodology, characterization ABSTRAK Tujuan dari penelitian ini adalah untuk memperoleh kondisi ekstraksi yang optimum dengan melakukan optimasi suhu dan lama ekstraksi dan karakterisasi komponen kimia penyusun oleoresin pala (Myristica fragrans Houtt) Asal Maluku Utara. Oleoresin diekstrak menggunakan metode maserasi, untuk optimasi kondisi ekstraksi dilakukan dengan menggunakan metode Response Surface Methodology (RSM) dengan disain rancangan Central Composite Design (CCD) dua faktor yaitu X1 (suhu/oC) dan X2 (waktu/menit). Sedangkan untuk karakterisasi komponen senyawa kimia penyusun oleoresin pala digunakan GC-MS. Hasil optimasi kondisi ekstraksi diperoleh suhu optimum ekstraksi sebesar  51,98oC dan waktu optimum ekstraksi adalah selama 273,82 menit dengan hasil optimum hasil oleoresin yang diperoleh sebesar 14,88 %. Hasil karakterisasi dengan menggunakan GC-MS diperoleh 39 komponen dengan 5 senyawa kimia penyusun oleoresin dengan luas area relatif terbesar yaitu senyawa methyleugenol (33.397%), myristicine (10.898%), cis-methyl isoeugenol (9.086%), elemicin (8.329%), dan isocoumarin (5.608%) dengan 34 komponen  yang memiliki persen relatif luas area minor. Kata kunci: Oleoresin pala, optimasi ekstraksi, Response Surface Methodology, karakterisasi
MODEL PERPINDAHAN PANAS DAN MASSA SELAMA PENGGORENGAN BUAH PADA KEADAAN VAKUM Model of Heat and Mass Transfer during Vacuum Fruit Frying Abstract ., Jamalludin; Rahardjo, Budi; ., Rohmadi; Hastuti, Pudji
Jurnal Agritech Vol 32, No 01 (2012)
Publisher : Jurnal Agritech

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Abstract

Recently, vacuum frying flaky products have been popularly consumed by people as they have spesific characteristics, good taste, crispy, and crunchy. During vacuum frying process, heat and mass transfer simultanously occur. Heat transfer takes place from hot frying oil to the fruit, and water in the fruit comes out. At the same time, the fruit absobes oil. The objective of is this research to develop mathematical model of simultant heat and mass transfer during vacuum fruit frying. Sample of the research is jack fruit vacuumly fried in the temperature of 70-100 oC, duration of 15-60 minutes, and pressure of 13-23 kPa. The model includes changes of water, oil, extract, sukrose, reduction glucosa, and β-karoten content in product. The developed model is based on the one order simultan ordinary differential equation solved by Runge-Kutta numerical method. Simulation result showed that increasing temperature, decreasing water content, and oil absorbtion during the vacuum frying process describe that the developed mathematical model is good enough to explain simultanously heat and mass transfer phenomena during the process of vacuum fruit frying. ABSTRAKSaat ini produk keripik buah hasil proses penggorengan vakum sudah populer dikonsumsi oleh masyarakat, karena produk keripik buah mempunyai sifat yang khas, enak, gurih dan renyah jika dimakan. Selama proses penggorengan buah pada keadaan vakum, perpindahan panas dan massa terjadi secara simultan. Pepindahan panas dari minyak panas ke permukaan kemudian merambat ke dalam buah dan kandungan air di dalam buah keluar ke permukaan, pada saat yang bersamaan buah menyerap minyak. Penelitian ini bertujuan untuk mengembangkan model matematik perpindahan panas dan massa secara simultan pada penggorengan buah pada keadaan vakum. Sampel penelitian adalah buah nangka digoreng pada suhu 70-100 oC, lama penggorengan 15-60 menit dan tekanan vakum 13-23 kPa. Model meliputi perubahan kadar air, kadar minyak, kadar pati, kadar sukrosa, kadar gula reduksi dan kadar β-karoten di dalam padatan. Penyusunan model didasarkan pada konsep persamaan diferensial ordiner order satu simultan yang diselesaikan dengan metode numerik Runge-Kutta. Hasil simulasi kenaikan suhu, penurunan kadar air dan penyerapan minyak selama proses penggorengan secara vakum menggambarkan bahwa model matematik yang dikembangkan cukup baik untuk menjelaskan fenomena perpindahan panas dan massa secara simultan selama proses penggorengan buah pada keadaan vakum.