<![CDATA[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.]]>
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