The effect of long skin soaking in the calcium solution on the quality of rambak crackers from buffalo skin
https://doi.org/10.21323/2414-438X-2023-8-1-12-18
Аннотация
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.
Об авторах
A. Chairil
Politeknik Indonesia Venezuela
Индонезия
Индонезия
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
. Irhami
Politeknik Indonesia Venezuela
Индонезия
Индонезия
Irhami, Master of Science, Lecturer, Department of Agroindustry
23372, Province of Aceh, Aceh Besar Regency, Jl. Bandara Sultan Iskandar Muda KM 12
Tel.: +62–812–6933–201
H. A. Umar
Politeknik Indonesia Venezuela
Индонезия
Индонезия
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 12
Tel.: +62–813–6009–8028
. Irmayanti
Universitas Serambi Mekkah
Индонезия
Индонезия
Irmayanti, Master of Science, Lecturer, Department of Agricultural Industrial Engineering
Province of Aceh, Banda Aceh City, Jl. T. Imum Lueng Bata
Tel.: +62–812–6946–640
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Рецензия
Для цитирования:
Chairil A., Irhami , Umar H.A., Irmayanti The effect of long skin soaking in the calcium solution on the quality of rambak crackers from buffalo skin. Теория и практика переработки мяса. 2023;8(1):12-18. https://doi.org/10.21323/2414-438X-2023-8-1-12-18
For citation:
Chairil A., Irhami , Umar H.A., Irmayanti The effect of long skin soaking in the calcium solution on the quality of rambak crackers from buffalo skin. Theory and practice of meat processing. 2023;8(1):12-18. https://doi.org/10.21323/2414-438X-2023-8-1-12-18
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