Pengaruh Perendaman Kulit Sapi dalam Larutan Cuka Aren (Arenga pinnata) terhadap Kualitas Kerupuk Kulit Sapi

Abstract

This study aims to determine the effect of using palm vinegar (Arenga pinnata) on the quality of cowhide crackers. This study was conducted in October - January 2024 at the Jangek Sari Cracker Factory, Medan. Animal Production Laboratory, Faculty of Agriculture, University of North Sumatra and Central Laboratory of the Faculty of Agriculture, University of North Sumatra. This study used a Completely Randomized Design (CRD) with a 3 × 3 Factorial pattern with 3 replications. Factor A is the use of skin parts, namely neck skin, stomach skin and back skin, factor B is the soaking time, namely 2 hours, 4 hours, and 6 hours. The parameters observed in this study were expansion volume, Ph, and protein content. The results showed that soaking using palm vinegar (Arenga pinnata) had a significant effect (P<0.05) on the skin part and soaking time, on the swelling volume and pH but had no significant effect (P>0.05) on protein. The interaction between the skin part and soaking time had a significant effect (P<0.05) on the swelling volume and pH but had no significant effect (P>0.05) on protein. It can be concluded that in this study, the back skin part had a higher average presentation on swelling volume, pH, and protein content.