THE EFFECT OF ROTATION SPEED, DRYING TIME, AND TYPE OF COOKING OIL ON THE DRYING POWER OF SPINER MACHINES

This study aims to determine the effect of rotation speed, draining time, and type of cooking oil on oil draining efficiency in a spinner machine. The main issue raised is the high level of residual oil in fried food products, which has a negative impact on product quality and consumer health. This study was conducted using a 3x3x2 factorial experimental design, consisting of three levels of rotational speed (1000, 1200, 1400 rpm), three levels of drainage time (5, 7, 10 minutes), and two types of cooking oil (palm oil and coconut oil). The crispy mushroom samples were fried and then drained using a spinner machine. The data were analyzed using an ANOVA (Analysis of Variance) model with a completely randomized design. The results showed that all factors (rotational speed, draining time, and type of oil) and their interactions had a significant effect on oil draining efficiency (p < 0.05). The optimal combination was obtained at a speed of 1400 rpm, a draining time of 10 minutes, and the use of coconut oil, which produced the highest oil drainage value of 85.31 grams. This study provides technical recommendations for improving food production efficiency with lower oil content and better product quality