Pengaruh Lama Pengapuran terhadap Kualitas Kadar Air, Daya Kembang dan Organoleptik pada Kerupuk Kulit Domba Rote

Daniel Kebo Tukan (Universitas Nusa Cendana Kupang)
Bastari Sabtu (Universitas Nusa Cendana Kupang)
Heri Armadianto (Universitas Nusa Cendana Kupang)

Jurnal Riset Rumpun Ilmu Hewani (JURRIH)
Vol. 5 No. 1 (2026): April : JURRIH: JURNAL RISET RUMPUN ILMU HEWANI

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).