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Organoleptic Characteristics Of Cow Skin Cracker With Variety Of Skin Types And Souring Time

Indonesian Journal Of Animal Agricultural Science (IJAAS) · Vol. 3 No. 2 (2021)

DOI
10.33772/ijaas.v3i2.18353
ISSN
2715-1697
Published
2021-05-29
Publisher
Pascasarjana Universitas Sulawesi Tenggara
Language
eng

Abstract

Skin crackers are snacks which made from cattle skin. In order to get a good quality of skin crackers, the immersion process is carried out in a mixture of whiting solution and pineapple skin extract. This study aimed to evaluate the organoleptic characteristics of cow skin crackers with different types of skin and soaking time. The material used in this study is cow leather, whiting and pineapple skin. The method used is a completely randomized design factorial pattern with 3 x 3 and 4 times repetition. Factor A is the type of skin part (head, foot and neck) and factor B is difference of immersion time (24, 48, 72 and 96 hours). Research variables included color, aroma, taste, joy, crispness and acceptance of the panelists. The data obtained were analyzed using SPSS 16.0 and the smallest real difference test (LSD). The results showed that the interaction between the type of skin and immersion time did not significantly influence (P 0.05) on color, aroma, taste, crispness, panelist acceptance and preference. Independent skin immersion time significantly influence (P 0.05) on color, aroma, taste, crispness, panelist acceptance and preference. The best treatment is obtained at 96 hours of immersion time.

Keywords

Collaboration network of the authors

40 authors · 181 co-authorship links · 25 across different organisations · showing the 40 most connected

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • Universitas Halu Oleo
  • IPB University
  • Gunadarma University
  • State University of Makassar
  • University of Mataram
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Fitrianingsih FitrianingsihGunadarma University14
Amiluddin IndiUniversitas Halu Oleo9
Widhi KurniawanUniversitas Halu Oleo9
Astriana NapirahUniversitas Halu Oleo7
Muhammad Amrullah PagalaUniversitas Halu Oleo7
La Ode NafiuUniversitas Halu Oleo6
Deki ZulkarnainUniversitas Halu Oleo5
Hamdan HasUniversitas Halu Oleo4
Andi Murlina TasseUniversitas Halu Oleo4
Nur Santy AsminayaUniversitas Halu Oleo4
Asma Bio KimestriUniversitas Halu Oleo4
Rahim AkaUniversitas Halu Oleo3
Nuraini NurainiAffiliation unknown3
Achmad Selamet AkuUniversitas Halu Oleo3
La MalesiUniversitas Halu Oleo3
Asis SurajatUniversitas Halu Oleo2
Fanny Yulia IrawanUniversitas Halu Oleo2
Firman NasiuUniversitas Halu Oleo2
Nita NitaAffiliation unknown2
La Ode Arsad SaniUniversitas Halu Oleo2
Musram AbadiUniversitas Halu Oleo2
Ahmad Bayu AriawanAffiliation unknown2
Takdir SailiUniversitas Halu Oleo2
Lija Numriah NullahUniversitas Halu Oleo1
Rudy PriyantoIPB University1
Resa PahleviUniversitas Halu Oleo1
Hasmiarni ArisUniversitas Halu Oleo1
Yana WatiUniversitas Halu Oleo1
. RahmanUniversitas Halu Oleo1
Dian AgustinaUniversitas Halu Oleo1
Indrayani IndrayaniState University of Makassar1
Dewi Apri AstutiIPB University1
Komang Gede WiryawanIPB University1
Chairrusyuhur ArmanUniversity of Mataram1
Sri SuhartiIPB University1
Astri YusufUniversitas Halu Oleo1
Hasiruddin HasiruddinUniversitas Halu Oleo1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/IJAAS/oai, first harvested 30 Okt 2026, last seen 30 Okt 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">Organoleptic Characteristics Of Cow Skin Cracker With Variety Of Skin Types And Souring Time</dc:title>
	<dc:creator>Ibrahim, Anita Mustika</dc:creator>
	<dc:creator>Hafid, Harapin</dc:creator>
	<dc:creator>Bain, Ali</dc:creator>
	<dc:subject xml:lang="en-US">Cow skin, Whiting, pineapple skin, organoleptic</dc:subject>
	<dc:description xml:lang="en-US">Skin crackers are snacks which made from cattle skin. In order to get a good quality of skin crackers, the immersion process is carried out in a mixture of whiting solution and pineapple skin extract. This study aimed to evaluate the organoleptic characteristics of cow skin crackers with different types of skin and soaking time. The material used in this study is cow leather, whiting and pineapple skin. The method used is a completely randomized design factorial pattern with 3 x 3 and 4 times repetition. Factor A is the type of skin part (head, foot and neck) and factor B is difference of immersion time (24, 48, 72 and 96 hours). Research variables included color, aroma, taste, joy, crispness and acceptance of the panelists. The data obtained were analyzed using SPSS 16.0 and the smallest real difference test (LSD). The results showed that the interaction between the type of skin and immersion time did not significantly influence (P 0.05) on color, aroma, taste, crispness, panelist acceptance and preference. Independent skin immersion time significantly influence (P 0.05) on color, aroma, taste, crispness, panelist acceptance and preference. The best treatment is obtained at 96 hours of immersion time.</dc:description>
	<dc:publisher xml:lang="en-US">Pascasarjana Universitas Sulawesi Tenggara</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2021-05-29</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ojs.uho.ac.id/index.php/IJAAS/article/view/18353</dc:identifier>
	<dc:identifier>10.33772/ijaas.v3i2.18353</dc:identifier>
	<dc:source xml:lang="en-US">Indonesian Journal Of Animal Agricultural Science (IJAAS); Vol 3, No 2 (2021): Indonesian Journal Of Animal Agricultural Science (IJAAS)</dc:source>
	<dc:source>2715-1697</dc:source>
	<dc:source>10.33772/ijaas.v3i2</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/IJAAS/article/view/18353/11949</dc:relation>
	<dc:relation>10.33772/ijaas.v3i2.18353.g11949</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2021 Indonesian Journal Of Animal Agricultural Science (IJAAS)</dc:rights>
</oai_dc:dc>