Melola Discovery

← Melola Discovery

Akses terbuka Jurnal SINTA 1

Chemical-Physical Properties Characterization of White Snapper Fish Skin Rambak Crackers Based on Boiling and Drying Duration

Jurnal Ilmiah Perikanan dan Kelautan · Vol. 12 No. 1 (2020) · hlm. 122–130

DOI
10.20473/jipk.v12i1.14842
ISSN
2528-0759, 2085-5842
Terbit
2020-03-21
Penerbit
Faculty of Fisheries and Marine Universitas Airlangga
Bahasa
eng
Lisensi
creativecommons.org/licenses/by-nc-sa/4.0

Abstrak

HighlightsThe utilisation process of snapper skin from fish fillet industry by products for cracklings was not optimalThe optimization of snapper skin crackling production by boiling and drying methodThe optimal method of snapper skin crackling production was 30 minutes of boiling and sun-drying for 30 hoursAbstractFish skin is a byproduct of fish filet production, its use is still limited, but some of the terrestrial animal skin is partially processed into rambak crackers, which is quite well known in Indonesia. The purpose of this study was to determine the duration of boiling and drying time on the chemical-physical properties of rambak crackers from white snapper skin. The research method used was an experiment with a boiling time treatment of 0, 10, 15, and 20 minutes and drying time with 10, 20, and 30 hours in sunlight. The results showed that the boiling time and drying duration had an effect on the chemical-physical properties of the rambak crackers of white snapper fish skin. The resulting rambak crackers have physical characteristics of 15.13-25.39 N / m2, 70.44-100.07% enlarging capacity, and chemical characteristics of the water content was 1.09-4.95%, protein content of 65.26-70.43%, and fat content of 13.43-15.83%. The best crackers are those which resulted from 30 minutes of boiling and 30 hours of frying process with a fracture limit of 15.13 N/m2, an enlarging capacity of 100.07%, moisture content of 1.09%, protein content of 66.25%, and fat content of 13. 43%.

Kata kunci

Jaringan kolaborasi para penulis

40 penulis · 143 tautan kepenulisan bersama · 24 lintas organisasi · menampilkan 40 yang paling banyak terhubung

Arahkan kursor atau ketuk sebuah nama untuk menyorot rekan penulisnya. Klik dua kali untuk membuka halaman penulis.

  • University of Brawijaya
  • Pelita Harapan University
  • University of Göttingen
  • Hasanuddin University
  • Muhammadiyah University of Yogyakarta
  • University of California, Davis
  • National Research and Innovation Agency
  • Afiliasi tidak diketahui
  • Organisasi berbeda
  • Organisasi sama
  • Afiliasi tidak diketahui
  • Garis lebih tebal = lebih banyak artikel bersama · lingkaran lebih besar = lebih banyak artikel
Tampilkan sebagai tabel
Rekan penulisOrganisasiArtikel bersama
Syahrul KurniawanUniversity of Brawijaya5
Christanti AgustinaUniversity of Brawijaya5
Nursinah AmirHasanuddin University2
Eddy SuprayitnoUniversity of Brawijaya2
Happy NursyamUniversity of Brawijaya2
Kam NataniaPelita Harapan University2
Dela RosaPelita Harapan University2
Marife D. CorreUniversity of Göttingen2
Novandi Rizky PrasetyaUniversity of Brawijaya2
Istika NitaUniversity of Brawijaya2
Georona Kusma AlbarkiUniversity of Brawijaya2
Zaenal KusumaUniversity of Brawijaya2
Fahrul FahrulAfiliasi tidak diketahui1
Jacinta Fanya Andryanti SetiadiPelita Harapan University1
Edzo VeldkampUniversity of Göttingen1
Ian A. NavaretteAfiliasi tidak diketahui1
Budi PrasetyaUniversity of Brawijaya1
Miftakhul MukharomahUniversity of Brawijaya1
Syamsu Ridzal Indra HadiAfiliasi tidak diketahui1
Mochtar Lutfi RayesUniversity of Brawijaya1
Soemarno SoemarnoUniversity of Brawijaya1
Sudarto SudartoUniversity of Brawijaya1
Aditya Nugraha PutraUniversity of Brawijaya1
Reni UstiatikUniversity of Brawijaya1
Erza Aulia AdaraUniversity of Brawijaya1
Mochammad MunirUniversity of Brawijaya1
Nina Dwi LestariMuhammadiyah University of Yogyakarta1
Gabryna Auliya NugrohoUniversity of Brawijaya1
Putri Shalina LandaUniversity of Brawijaya1
Juniar Annisa SalsabillahUniversity of Brawijaya1
Mikaela JoaninaPelita Harapan University1
Jeremia Manuel HalimUniversity of California, Davis1
Astin Elise MauUniversity of Brawijaya1
Sugeng PrijonoUniversity of Brawijaya1
Ayyu RahayuNational Research and Innovation Agency1
S SudartoUniversity of Brawijaya1
Kurniawan Sigit WicaksonoUniversity of Brawijaya1
B D PrasojoUniversity of Brawijaya1

Afiliasi berasal dari OpenAlex; metadata OAI-PMH jurnal tidak memuatnya. Penulis tanpa ID OpenAlex dicocokkan berdasarkan nama, sehingga dua orang bisa tergabung atau satu orang bisa terpisah.

Sumber metadata: OAI-PMH (metadata jurnal) https://e-journal.unair.ac.id/index.php/JIPK/oai, pertama di-harvest 9 Nov 2026, terakhir terlihat 9 Nov 2026.
Metadata asli (oai_dc)
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en-US">Chemical-Physical Properties Characterization of White Snapper Fish Skin Rambak Crackers Based on Boiling and Drying Duration</dc:title>
	<dc:creator>Hardoko, Hardoko</dc:creator>
	<dc:creator>Utami, Sri</dc:creator>
	<dc:subject xml:lang="en-US">boiling</dc:subject>
	<dc:subject xml:lang="en-US">chemical-physical properties</dc:subject>
	<dc:subject xml:lang="en-US">drying</dc:subject>
	<dc:subject xml:lang="en-US">‘rambak' cracker</dc:subject>
	<dc:subject xml:lang="en-US">white snapper skin</dc:subject>
	<dc:description xml:lang="en-US">HighlightsThe utilisation process of snapper skin from fish fillet industry by products for cracklings was not optimalThe optimization of snapper skin crackling production by boiling and drying methodThe optimal method of snapper skin crackling production was 30 minutes of boiling and sun-drying for 30 hoursAbstractFish skin is a byproduct of fish filet production, its use is still limited, but some of the terrestrial animal skin is partially processed into rambak crackers, which is quite well known in Indonesia. The purpose of this study was to determine the duration of boiling and drying time on the chemical-physical properties of rambak crackers from white snapper skin. The research method used was an experiment with a boiling time treatment of 0, 10, 15, and 20 minutes and drying time with 10, 20, and 30 hours in sunlight. The results showed that the boiling time and drying duration had an effect on the chemical-physical properties of the rambak crackers of white snapper fish skin. The resulting rambak crackers have physical characteristics of 15.13-25.39 N / m2, 70.44-100.07% enlarging capacity, and chemical characteristics of the water content was 1.09-4.95%, protein content of 65.26-70.43%, and fat content of 13.43-15.83%. The best crackers are those which resulted from 30 minutes of boiling and 30 hours of frying process with a fracture limit of 15.13 N/m2, an enlarging capacity of 100.07%, moisture content of 1.09%, protein content of 66.25%, and fat content of 13. 43%. </dc:description>
	<dc:publisher xml:lang="en-US">Faculty of Fisheries and Marine Universitas Airlangga</dc:publisher>
	<dc:date>2020-03-21</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://e-journal.unair.ac.id/JIPK/article/view/14842</dc:identifier>
	<dc:identifier>10.20473/jipk.v12i1.14842</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Ilmiah Perikanan dan Kelautan; Vol. 12 No. 1 (2020): JURNAL ILMIAH PERIKANAN DAN KELAUTAN; 122-130</dc:source>
	<dc:source>2528-0759</dc:source>
	<dc:source>2085-5842</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://e-journal.unair.ac.id/JIPK/article/view/14842/9942</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2020 Jurnal Ilmiah Perikanan dan Kelautan</dc:rights>
	<dc:rights xml:lang="en-US">http://creativecommons.org/licenses/by-nc-sa/4.0</dc:rights>
</oai_dc:dc>