Kualitas Kimia Kerupuk Kulit Sapi pada Bagian Berbeda dengan Lama Perendaman Campuran Kapur dan Kulit Nanas

Abstract

ABSTRAKSetiap ternak memiliki struktur dan bagian jenis kulit yang berbeda. Kerupuk kulit sering kali dijadikan sebagai pendamping lauk pauk sebab teksturnya yang sangat renyah. Penelitian ini bertujuan untuk mengevaluasi pengaruh perbedaan jenis bagian kulit dengan lama perendaman larutan kapur sirih dan ekstrak kulit nanas yang berbeda terhadap komposisi kimia kerupuk kulit. Materi yang digunakan yaitu rancangan acak lengkap pola faktorial dengan perlakuan 3x3 dan 4 kali ulangan. Faktor A adalah jenis bagian kulit (Punggung, perut, dan leher) dan faktor B lama perendaman yang berbeda (12, 24, 36, dan 48 jam). Variable penelitian meliputi kadar air, kadar protein, kadar lemak dan kadar abu. Data yang diperoleh dianalisis menggunakan SPSS 25.0 dan uji beda nyata terkecil (BNT). Hasil penelitian menunjukan bahwa tidak ada interaksi antara jenis bagian kulit dengan lama perendaman yang berbeda terhadap kualitas kimia kerupuk kulit sapi. Penggunaan jenis bagian kulit sapi dengan lama perendaman pada larutan kapur sirih dan ekstrak kulit nanas yang berbeda secara mandiri dapat mempengaruhi kadar air, kadar abu, dan kadar protein.Kata kunci: kulit, sapi, kapur sirih, nanas, kadar kimia Chemical Qualities of Cowhide Crackers on Different Skin Parts and Soaking Duration in Calcium Hydroxide and Pineapple Skin ExtractsABSTRACTEach animal has a different structure and part of skin type. Skin crackers are often used as a side dish because of their very crunchy texture. However, getting the best quality requires a longer time in the soaking process. This study aims to evaluate the effect of different types of skin with different duration of soaking in a solution of whiting and pineapple peel extract on the chemical composition of skin crackers. The material used was a completely randomized design with a factorial pattern with 3x3 treatment and 4 replications. Factor A was the type of skin part (back, stomach and neck) and factor B is different soaking times (12, 24, 36, and 48 hours). Research variables include water content, protein content, fat content, and ash content. The data obtained were analyzed using SPSS 25.0 and the Least Significant Difference (BNT) test. The results showed that there was no interaction between different skin parts and soaking duration in calcium hydroxide and pineapple skin extracts on the chemical quality of cowhide crackers. The use of different types of cowhide skin with different soaking times in a solution of whiting and pineapple peel extract independently can affect the water content, ash content, and protein content.Keywords: leather, cow, whiting, pineapple, chemical content