FFTC Practical

Technology
Postharvest
PT2005-18

Salacca crispy (krisa) processing

P ondoh salacca or ‘salak pondoh’ is one of the most

popular fruits of the Yogyakarta Province. With its
excellent taste and a technology introduction for year-
Processing of salacca crispy
long fruiting and for processing, there is a great
potential to increase the commercial value of this fruit.
Various processed products of salacca fruits have
been produced and marketed by farmers, like salacca
syrup, salacca crispy, and salacca taffi. Salacca crispy
or krisa is a snack food which is popular among
consumers.
1. Select salacca fruit picked at the age of 5-6 months
after pollination.
2. Sort the fruit to obtain the same fruit size, and take
away damaged fruit.
3. Cut the fruit meat clove into two parts with the
same thickness.
4. Dry in a dryer or vacuum dryer
! Regulate dryer up to 70°C, and with a pressure
of 0 atm.

Fig. 1. Vacuum dryer

Cooperating agency for this topic:

Food and Fertilizer Technology Center (FFTC)
5F, 14 Wenchow St., Taipei 106, Taiwan ROC Yogyakarta Assessment Institute for Agricultural Technology
Tel.: (886 2) 2362 6239 Fax: (886 2) 2362 0478
E-mail: fftc@agnet.org Website: www.fftc.agnet.org
FFTC: An international information center for
small-scale farmers in Asia
 ! Measure 5.5 kg of cut salacca fruit and placed
into cooking oil in the dryer machine.
! Wait until pressure reaches 70 atm, with
constant temperature of 70°C.
! After the pressure has reached 70 atm, lift the
salacca fruit from the oil and drain in the
machine.
! Drain the crispy in the machine at a
temperature of 70° C and a pressure of 70 atm
for 15 minutes.
! After 15 minutes of draining, turn off the dryer,
and lift the crispy up from the machine.
! Processing time of crispy in the machine is ± 60
minutes.
5. Drying in blower machine
! After draining in the vacuum dryer, wind-dry
the salacca fruit in the blower machine for 5-10
minutes to make it crispy and ungreasy.
Fig. 2. Drying in blower machine
6. Sieving
! Sieve the crispy to separate the fruit skin from
the crispy, then sort the good ones with
uniform size from the damaged ones.
7. Packaging
! The crispy should be packaged in vacuumed
plastic, and labelled with information on
composition, registration with the Ministry of
Health, and expiration date.
Commercial value added
! The keeping quality of crispy product is longer
than fresh salacca fruit.
! More preferred by consumers because of its taste.
! Salacca crispy has a potential as an export
commodity.
! Wider marketing.