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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 · 220 co-authorship links · 6 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
  • State University of Makassar
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Fitrianingsih FitrianingsihUniversitas Halu Oleo20
Amiluddin IndiUniversitas Halu Oleo11
Astriana NapirahUniversitas Halu Oleo11
Widhi KurniawanUniversitas Halu Oleo10
Rahim AkaUniversitas Halu Oleo8
Muhammad Amrullah PagalaUniversitas Halu Oleo7
La MalesiUniversitas Halu Oleo7
Nur Santy AsminayaUniversitas Halu Oleo7
Hamdan HasUniversitas Halu Oleo6
Andi Murlina TasseUniversitas Halu Oleo6
La Ode NafiuUniversitas Halu Oleo6
Deki ZulkarnainUniversitas Halu Oleo5
Asma Bio KimestriUniversitas Halu Oleo5
La Ode Arsad SaniUniversitas Halu Oleo4
Nuraini NurainiUniversitas Halu Oleo4
Firman NasiuUniversitas Halu Oleo3
Rachmita Dewi S. TobaUniversitas Halu Oleo3
Achmad Selamet AkuUniversitas Halu Oleo3
. RahmanUniversitas Halu Oleo2
Asis SurajatUniversitas Halu Oleo2
Fanny Yulia IrawanUniversitas Halu Oleo2
Nita NitaAffiliation unknown2
Musram AbadiUniversitas Halu Oleo2
Ahmad Bayu AriawanUniversitas Halu Oleo2
Fadli Ma’mun PancarAffiliation unknown2
Restu LibrianiUniversitas Halu Oleo2
Takdir SailiUniversitas Halu Oleo2
Muh. RusdinUniversitas Halu Oleo2
Lija Numriah NullahUniversitas Halu Oleo1
Rudy PriyantoIPB University1
Resa PahleviUniversitas Halu Oleo1
Hasmiarni ArisUniversitas Halu Oleo1
Yana WatiUniversitas Halu Oleo1
Dian AgustinaUniversitas Halu Oleo1
Indrayani IndrayaniState University of Makassar1
Dewi Apri AstutiIPB University1
Komang Gede WiryawanIPB University1

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 Oct 2026, last seen 8 Nov 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>