Pengaruh Perbedaan Bagian Kulit dan Lama Perendaman dalam Larutan Cuka Aren (Arenga Pinnata) Terhadap Uji Fisik dan Organoleptik Kerupuk Kulit Sapi

Abstract

This research aims to determine the effect of using palm vinegar (Arenga pinnata) on the characteristics of cowhide crackers. This research was carried out in May–August 2023 at the Jangek Sari Crackers Factory in Medan and the Animal Production Laboratory, Faculty of Agriculture, Universitas Sumatra Utara. The design used in this research was RAL (Completely Randomized Design) Factorian with 3 x 3 with 3 replications. Factor A is the use of skin, neck skin, back skin and stomach skin, factor B is the soaking time of 2, 4 and 6 hours. The parameters used in this research are yield tests and organoleptic tests which include color, taste, aroma and texture tests. The results of the research showed that neck skin had a higher level of preference for color, taste, aroma and texture as well as the yield quality of cowhide crackers with a soaking time of 2 hours. There was no interaction between the type of acid and the soaking time for cowhide crackers