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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) · pp. 122–130

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

Abstract

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%.

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17 authors · 36 co-authorship links

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Yuniwaty HalimAffiliation unknown2
Ratna HandayaniAffiliation unknown2
Yunita Eka PuspitasariAffiliation unknown2
Natania KamAffiliation unknown2
Dela RosaAffiliation unknown2
Shella Trey LamtoroAffiliation unknown1
Mohammad Ovan ThaufaniAffiliation unknown1
Titik Dwi SulistiyatiAffiliation unknown1
Jacinta Fanya SetiadiAffiliation unknown1
Mikaela JoaninaAffiliation unknown1
Jeremia Manuel HalimAffiliation unknown1
Steven Fausta TantradjajaAffiliation unknown1
Syahrani Nurul MutmainannahAffiliation unknown1
Bambang Budi SasmitoAffiliation unknown1
Nyimas LilyaniAffiliation unknown1

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://e-journal.unair.ac.id/index.php/JIPK/oai, first harvested 9 Nov 2026, last seen 9 Nov 2026.
Original metadata (oai_dc) 
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	<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>