meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2023-8-1-12-18meat-244Research ArticleСтатьиThe effect of long skin soaking in the calcium solution on the quality of rambak crackers from buffalo skinThe effect of long skin soaking in the calcium solution on the quality of rambak crackers from buffalo skinhttps://orcid.org/0000-0002-9395-8028ChairilA.ChairilA.

Chairil Anwar, Master of Science, Senior Lecturer, Head of Research and Community Service Institute, Departement of Livestock Product Technology

23372, Province of Aceh, Aceh Besar Regency, Jl. Bandara Sultan Iskandar Muda KM 12

Chairil Anwar, Master of Science, Senior Lecturer, Head of Research and Community Service Institute, Departement of Livestock Product Technology

23372, Province of Aceh, Aceh Besar Regency, Jl. Bandara Sultan Iskandar Muda KM 12

chairil.anwar@poliven.ac.idhttps://orcid.org/0000-0003-0012-1649Irhami.Irhami.

Irhami, Master of Science, Lecturer, Department of Agroindustry

23372, Province of Aceh, Aceh Besar Regency, Jl. Bandara Sultan Iskandar Muda KM 12Tel.: +62–812–6933–201

Irhami, Master of Science, Lecturer, Department of Agroindustry

23372, Province of Aceh, Aceh Besar Regency, Jl. Bandara Sultan Iskandar Muda KM 12Tel.: +62–812–6933–201

irhamistp@yahoo.co.idhttps://orcid.org/0000-0002-1434-7940UmarH. A.UmarH. A.

Umar H.A, Doctor of Philosophy, Head of Programs, Department of Agroindustry

23372, Province of Aceh, Aceh Besar Regency, Jl. Bandara Sultan Iskandar Muda KM 12Tel.: +62–813–6009–8028

Umar H.A, Doctor of Philosophy, Head of Programs, Department of Agroindustry

23372, Province of Aceh, Aceh Besar Regency, Jl. Bandara Sultan Iskandar Muda KM 12Tel.: +62–813–6009–8028

umarah_1977@yahoo.co.idhttps://orcid.org/0000-0002-0274-8894Irmayanti.Irmayanti.

Irmayanti, Master of Science, Lecturer, Department of Agricultural Industrial Engineering

Province of Aceh, Banda Aceh City, Jl. T. Imum Lueng BataTel.: +62–812–6946–640

Irmayanti, Master of Science, Lecturer, Department of Agricultural Industrial Engineering

Province of Aceh, Banda Aceh City, Jl. T. Imum Lueng BataTel.: +62–812–6946–640

irmayanti@serambimekkah.ac.idPoliteknik Indonesia VenezuelaИндонезияPoliteknik Indonesia VenezuelaIndonesiaUniversitas Serambi MekkahИндонезияUniversitas Serambi MekkahIndonesia202303042023811218Copyright © Chairil A., Irhami .., Umar H.A., Irmayanti .., 20232023Chairil A., Irhami .., Umar H.A., Irmayanti ..Chairil A., Irhami .., Umar H.A., Irmayanti ..This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/244

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: water content 10.83%, yield 57.87%, volume expansion 76.66%, color score 3.51, taste score 3.61, aroma score 3.63 and texture score 3.30.

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: water content 10.83%, yield 57.87%, volume expansion 76.66%, color score 3.51, taste score 3.61, aroma score 3.63 and texture score 3.30.

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The authors declare that there are no conflicts of interest present.