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All Journal Jurnal Riset Rumpun Ilmu Hewani (JURRIH) Intellektika: Jurnal Ilmiah Mahasiswa
Bastari Sabtu
Universitas Nusa Cendana Kupang
Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Social Sciences

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Pengaruh Lama Pengapuran terhadap Kualitas Kadar Air, Daya Kembang dan Organoleptik pada Kerupuk Kulit Domba Rote Daniel Kebo Tukan; Bastari Sabtu; Heri Armadianto
JURNAL RISET RUMPUN ILMU HEWANI Vol. 5 No. 1 (2026): April : JURRIH: JURNAL RISET RUMPUN ILMU HEWANI
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jurrih.v5i1.10510

Abstract

The duration of soaking in lime solution can influence the quality of skin crackers. This study aimed to evaluate moisture content, expansion capacity, and organoleptic properties of sheep skin crackers at different liming durations. A Completely Randomized Design (CRD) with a 3 × 5 layout was employed, consisting of three treatments: P1 (150 minutes), P2 (180 minutes), and P3 (210 minutes). The variables observed included moisture content, expansion capacity, color, taste, crispness, shape, and consumer preference. Statistical analysis showed that liming duration had a highly significant effect (P<0.01) on moisture content, expansion capacity, color, taste, and shape. However, it did not significantly affect (P>0.05) crispness or consumer preference. The results indicate that liming duration influences several quality characteristics of sheep skin crackers. The P2 treatment, with a liming duration of 180 minutes, was identified as the optimal treatment, producing superior expansion capacity and favorable organoleptic characteristics, particularly color and shape).
Pengaruh Lama Perebusan Kulit Domba Rote terhadap Kadar Protein, Kadar Lemak dan Rendemen Kerupuk Kulit Angelina S. E. Sonputri; Bastari Sabtu; Heri Armadianto
Intellektika : Jurnal Ilmiah Mahasiswa Vol. 4 No. 4 (2026): Juli : Intellektika : Jurnal Ilmiah Mahasiswa
Publisher : STIKes Ibnu Sina Ajibarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59841/intellektika.v4i4.4118

Abstract

This study aims to determine the effect of boiling time of Rote sheep skin on protein content, fat content, and yield of skin crackers. The study used a Completely Randomized Design (CRD) with 3 treatments of boiling time, namely P1 (8 minutes), P2 (10 minutes), and P3 (12 minutes), each with 5 replications for a total of 15 experimental units. The parameters measured included protein content (Kjeldahl method), fat content (Soxhlet method), and yield. The results of the analysis of variance (ANOVA) showed that boiling time had a very significant effect (P<0.01) on protein content, and a significant effect (P<0.05) on fat content and yield of Rote sheep skin crackers. The highest average protein content was obtained in P3 (55.29%), followed by P2 (54.95%), and the lowest P1 (51.71%). The highest average fat content was found in P3 (19.22%), followed by P2 (18.22%), and the lowest in P1 (17.30%). The highest average yield was found in P2 (86.37%), followed by P3 (82.85%), and the lowest in P1 (77.90%). Based on the research results, the best treatment was P3 (12-minute boiling time), which yielded the protein content, fat content, and product yield.
Co-Authors Angelina S. E. Sonputri Daniel Kebo Tukan Heri Armadianto