Comparison of Chemical Characteristics of Various Commercial Animal Skin Crackers

Susanti, Siti; Hintono, Antonius; Mulyani, Sri; Ardi, Fadia Aini; Arifan, Fahmi

doi:10.3844/ajavsp.2022.314.321

Cited by 1 publication

(1 citation statement)

References 18 publications

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“…Analysis of the chemical characteristics of various commercial animal skin cracker products indicate that the cow-hide crackers have the best nutritional value compared to other skin crackers. Table 4 demonstrates that the highest crude protein content was in cowhide crackers (56.79%) and buffalo skin crackers (51.45%), while the lowest crude protein content (42.00%) was in the samples of chicken skin crackers [33]. It can be seen from Table 4 that buffalo skin crackers have a good nutritional value and the nutritional composition of buffalo skin crackers is not much different from that of cowhide crackers.…”

Section: Texturementioning

confidence: 92%

The effect of long skin soaking in the calcium solution on the quality of rambak crackers from buffalo skin

Anwar¹,

Irhami²,

Umar³

et al. 2023

Teor. prakt. pererab. mâsa (Print)

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Buffalo skin is an underutilized by-product of buffalo slaughter. It is perishable and if it is not processed immediately, it will rot. One of the applications of buffalo skin is processing into skin crackers. The present research was aimed at determining the best duration of buffalo skin soaking in the lime solution with regard to its effect on quality of rambak from buffalo skin. The study used a completely randomized design (CRD) with a factor of treatment time, which consisted of four levels, i. e. A = 76 hours, B = 86 hours, C = 96 hours, D = 106 hours. Each treatment was performed with five replicates, so that 20 samples were obtained. The data were analyzed using the statistical analysis of variance (ANOVA). Parameters observed were the water content, yield, volume expansion, and organoleptic characteristics such as taste, aroma, color, and texture. The results show that different soaking duration (76 hours, 86 hours, 96 hours, and 106 hours) did not have a significant effect on yield, taste, aroma, color, and texture, but significantly affected the volume expansion and water content in rambak from buffalo skin. The best result was achieved with soaking duration of 106 hours; the rambak was characterized by the following parameters:

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Section: Texturementioning

confidence: 92%