Pengaruh lama pengeringan terhadap proses Pengolahan kerupuk kulit sapi

Abstract

EFFECT OF TIME DRYING ON THE PROCESSING OF COW SKIN CRACKERS

This study aims to determine the effect of drying time in the processing of cowhide into crackers. The main material used is cow skin obtained from stomach. This research was conducted through an experiment using a completely randomized design (CRD) consisting of 3 treatments and 5 replications. The research variables observed included moisture content, development volume, color, aroma, crunchy, and taste. Analysis of variance showed that the effect of drying time on the process of making cowhide crackers had a significant effect (P <0.05) on moisture content. While the effect of drying time on the process of making cowhide crackers on the volume of development, color, aroma, crispness, and taste had a very significant effect (P <0.01). The average value of moisture 2.84-2.31%, development volume 177.22 -1801.65% and the average value of cowhide crackers consisting of colors 3.87 - 5.05, aroma 3.80 - 4,92, crunchy 3.00 - 5.25 and taste 3.25 - 5.05. The conclusion of this study is that the processing of cowhide crackers with a drying time of 36 hours at 60 ° C can produce good quality and preferred cowhide crackers.

Keywords: Cowhide, Drying time, Cowhide crackers