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Characteristics of Bangladesh Commercial Chicken Skin and Its Crispy Product Cooked with Different Methods

Indonesian Food Science and Technology Journal · Vol. 8 No. 2 (2025) · hlm. 276–287

DOI
10.22437/ifstj.v8i2.47253
ISSN
2615-367X
Terbit
2025-07-28
Penerbit
Department of Technology of Agricultural product (THP) Jambi University
Bahasa
en
Lisensi
creativecommons.org/licenses/by/4.0

Abstrak

Abstract— This study investigated chicken skin as a cost-effective protein source for crispy snacks, focusing on its physical characteristics and optimal cooking methods. Chicken skin samples were collected from four suppliers—BRAC, CP, Eon, and AG group—and assessed for physical quality, including color, texture, moisture content, and presence of feathers. Visual defects such as black, red, and yellow spots were counted per kilogram to evaluate quality and freshness, with the highest quality samples selected for further testing. The AG’s chicken skin was selected for making the Crispy fried chicken skin product. The AG’s chicken skins were cut into uniform square-shaped pieces and further cooked under three different cooking conditions: immediate frying, after marinating, and after storage at room temperature (20–25°C), cooling (0–4°C), and freezing (-20°C). The results showed that AG chicken skin was the best choice for producing Crispy fried chicken skin. The storage conditions prior to the cooking process significantly affected the quality of the resulting crispy skin product. Freezing has been shown to be the most effective storage method, maintaining the appearance, taste, and texture of the skin for a long period of time, whereas storage at room temperature and chilling can cause rapid deterioration, reduce crispiness, and develop undesirable sensory characteristics. Further research is needed to ensure consistent quality in large-scale production and further refinement of the frying technique for frozen chicken skin is recommended.

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  • Universitas Jambi
  • Institut Teknologi Sepuluh Nopember
  • University of Brawijaya
  • Institut Agama Islam Negeri Kendari
  • University of Technology Malaysia
  • Universitas Islam Negeri Maulana Malik Ibrahim
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Rekan penulisOrganisasiArtikel bersama
Nova RiniAfiliasi tidak diketahui3
Kuswati KuswatiUniversity of Brawijaya2
Gushairiyanto GushairiyantoUniversitas Jambi2
Miftakhul CahyatiAfiliasi tidak diketahui2
Nurjannah NurjannahInstitut Agama Islam Negeri Kendari2
Dodyk PranowoAfiliasi tidak diketahui2
Muhammad QodriAfiliasi tidak diketahui2
Hendri TanjungAfiliasi tidak diketahui2
Immas NurhayatiAfiliasi tidak diketahui2
Any SetianingrumAfiliasi tidak diketahui2
Muslikh MuslikhAfiliasi tidak diketahui2
Fahrul HuyopUniversity of Technology Malaysia2
Budiman BasoInstitut Teknologi Sepuluh Nopember1
RisaldAfiliasi tidak diketahui1
Putery PermatasariAfiliasi tidak diketahui1
Khothibul Umam Al AwwalyAfiliasi tidak diketahui1
Madiyan SugestiAfiliasi tidak diketahui1
Asa Bela Sri Reformasi Nala PutriUniversitas Jambi1
Shintia Sukmawati Cahya MaulidAfiliasi tidak diketahui1
Didiek PurwantoAfiliasi tidak diketahui1
Galuh Wilujeng PuspaAfiliasi tidak diketahui1
Rika WulandariAfiliasi tidak diketahui1
Shavika MirantiAfiliasi tidak diketahui1
Millisani UtamaAfiliasi tidak diketahui1
Helmi EdiyantoAfiliasi tidak diketahui1
Wildana WargadinataUniversitas Islam Negeri Maulana Malik Ibrahim1
Shofil FikriAfiliasi tidak diketahui1
SujarwoAfiliasi tidak diketahui1
Ridho Gata WijayaAfiliasi tidak diketahui1
Samsul ArifinAfiliasi tidak diketahui1
U’um QomariyahAfiliasi tidak diketahui1

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Sumber metadata: OAI-PMH (metadata jurnal) https://online-journal.unja.ac.id/index.php/ifstj/oai, pertama di-harvest 6 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en">Characteristics of Bangladesh Commercial Chicken Skin and Its Crispy Product Cooked with Different Methods</dc:title>
	<dc:creator xml:lang="en">Mithun, Mahmudul Hasan</dc:creator>
	<dc:creator xml:lang="en">Hossain, Md. Murad</dc:creator>
	<dc:creator xml:lang="en"> Islam, Nazmul</dc:creator>
	<dc:creator xml:lang="en">Talukder, Md. Khyrul Alam</dc:creator>
	<dc:creator xml:lang="en">Hosen, Tanjir</dc:creator>
	<dc:creator xml:lang="en">Zzaman, Wahidu</dc:creator>
	<dc:creator xml:lang="en">Depison, Depison</dc:creator>
	<dc:creator xml:lang="en"> Susilo, Agus</dc:creator>
	<dc:creator xml:lang="en">Huda, Nurul</dc:creator>
	<dc:subject xml:lang="en">Crispy Fried Chicken (CFC)</dc:subject>
	<dc:subject xml:lang="en">Chicken skin</dc:subject>
	<dc:subject xml:lang="en">Marinated Chicken</dc:subject>
	<dc:subject xml:lang="en">Deep frying</dc:subject>
	<dc:description xml:lang="en">Abstract— This study investigated chicken skin as a cost-effective protein source for crispy snacks, focusing on its physical characteristics and optimal cooking methods. Chicken skin samples were collected from four suppliers—BRAC, CP, Eon, and AG group—and assessed for physical quality, including color, texture, moisture content, and presence of feathers. Visual defects such as black, red, and yellow spots were counted per kilogram to evaluate quality and freshness, with the highest quality samples selected for further testing. The AG’s chicken skin was selected for making the Crispy fried chicken skin product. The AG’s chicken skins were cut into uniform square-shaped pieces and further cooked under three different cooking conditions: immediate frying, after marinating, and after storage at room temperature (20–25°C), cooling (0–4°C), and freezing (-20°C). The results showed that AG chicken skin was the best choice for producing Crispy fried chicken skin. The storage conditions prior to the cooking process significantly affected the quality of the resulting crispy skin product. Freezing has been shown to be the most effective storage method, maintaining the appearance, taste, and texture of the skin for a long period of time, whereas storage at room temperature and chilling can cause rapid deterioration, reduce crispiness, and develop undesirable sensory characteristics. Further research is needed to ensure consistent quality in large-scale production and further refinement of the frying technique for frozen chicken skin is recommended.</dc:description>
	<dc:publisher xml:lang="en">Department of Technology of Agricultural product (THP) Jambi University</dc:publisher>
	<dc:date>2025-07-28</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">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://online-journal.unja.ac.id/ifstj/article/view/47253</dc:identifier>
	<dc:identifier>10.22437/ifstj.v8i2.47253</dc:identifier>
	<dc:source xml:lang="en">Indonesian Food Science and Technology Journal; Vol. 8 No. 2 (2025): Volume 8 Number 2, July 2025 |IFSTJ| ; 276-287</dc:source>
	<dc:source>2615-367X</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://online-journal.unja.ac.id/ifstj/article/view/47253/21768</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2025 Indonesian Food Science and Technology Journal</dc:rights>
	<dc:rights xml:lang="en">https://creativecommons.org/licenses/by/4.0</dc:rights>
</oai_dc:dc>