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BANANA CHIPS

1.  INTRODUCTION

Chips are dried fruit or tuber slices through frying in vegetable oil. Banana chips is one of many types of chips are cultivated and favored by the public. The chips are easy to make with low cost and simple equipment.

2.  MATERIALS

a)  In Bananas are type strings, still green with little yellow color (10 of surface area). In west Sumatra, the most suitable for banana chips are fried banana togar from Pasaman , banana certain kepok from Baso.

b)  Cooking oil (palm)

c)  Salt smooth pure white.

d)  Sodium metabisulphite or sodium besulfite. This compound is used to prevent the formation datau blackish  brown color on the surface of banana slices.

e)  Salt

f)   Citric Acid

3.  EQUIPMENT

a) Work

b) The knife and cutting board. This tool used to slice a banana.

c) Tools for draining chips after frying. Can be either plastic baskets, bamboo baskets or wicker baskest that is rarely comfortable.

4.  MAKING WAY

Few in number processing.

a)  Peeling and slecting. Banana peeled, then  thinly sliced (2-3 mm thick) lengthwise.

b) Frying pan. Slice must the fried immediately. Should be attempted, at least 10 minutes after sliced , slices were put into hot oil. Done in the frying oil temperature to 170°C. Oil should be enough so that all the materials immersed in oil. Each 1 kg of bananas requires 3 liters of cooking oil. During frying, made stirring slowly. Frying is done until quite dry and crunchy chips. The result is called the frying pan with banana chips.

c)  To make sweetness.

* Preparation of sugar solution is heated to boiling. After boiling, the fire immediately reduced to keep the sugar solution remains hot, but not boiling.

* Immersion chips. The new chips removed from the hot oil, drained briefly (1 minute). Then immediately dipped in sugar solution, then immediately appointed to drain chips and cooled with its of  it above peniris tool.

Processing in the number of lots

a)  Preparatioan of bisulfite solution. To make one liter of bisulfite solution is needed : Acid 2 gram, Salt 10 gram, and Clean water 1 liter. All the ingredients are mixed, and stirred until a solution is flat.

b) Peeling and slicing. Banana peeled, then thinly sliced (2~3 mm thick) lengthwise. Each banana that has been sliced, immediately washed in clean water quickly and drain. After that sliced banana immediately inserted into  the sulfite solution. Immersion in a solution of sulphite solution lasted for 8 minute. After it was drained sliced banana

c)  Frying pan. Sliced that had drained immediately fried and oil temperature to 200°C sub 3~5 minute. The oil should be enough so that all the materials immersed in oil. Each 1 kg of  bananas requires 3 liters of cooking oil. During frying, made sitirring  slowly. Frying nis done until quite dry and crunchy chips. The result is called the frying pan banana chips.

d)  The provision of sugar.

* Make asweet taste with sugar syrup.

- Preparation of glucose solution. Pure white sugar until finely ground, then as much as 1 kg plus 250 ml of water, and swirled. After that the solution is heated to boiling. After boiling, the fire quickly scaled down to keep the sugar solution remains hot, but not boiling.

- Immersion in a solution of sugar. The new chips removed fom the hot oil, briefly seep (1 minute). Then immediately immersed in a solution of sugar. Stirred briefly to ensure that all chips are appointed to drain and immediately cooled with spread above peniris tool.

* Make  a sweet tastewith powdered sugar. The new chips drained and is still hot, immediately sprinkled with sugar flour, sugar and then stir gently of flatten. The technique is also used for salted crisps.

e)  Packing. Chips packaged in a plastic bag, then diseal with the meeting. In order chips are protected from mechanical damage during storage, transportation and decorative, chips must be packaged in tin box, or cardboard boxes