Pengaruh Perbedaan Lama Perendaman Dan Konsentrasi Air Kapur Terhadap Karakteristik Fisik Dan Kimia Krecek Rambak Kulit Sap

Rasyid, Huda Jafar (2019) Pengaruh Perbedaan Lama Perendaman Dan Konsentrasi Air Kapur Terhadap Karakteristik Fisik Dan Kimia Krecek Rambak Kulit Sap. Sarjana thesis, Universitas Brawijaya.

Abstract

Kulit sapi segar hasil pemotongan ternak biasanya langsung disamak atau diproses lebih lanjut, tetapi tidak semua kulit menjadi bahan baku industri penyamakan sehingga kulit yang tidak termanfaatkan tersebut menjadi bahan baku pembuatan kerupuk kulit atau kerupuk rambak. Krecek rambak memiliki nilai ekonomis yang tinggi sehingga dibutuhkan proses yang optimal agar menghasilkan produk dengan kualitas baik. Salah satu proses pembuatan krecek rambak yaitu proses perendaman dengan air kapur. Penelitian ini bertujuan untuk mengetahui pengaruh lama perendaman dan juga konsentrasi air kapur terhadap karakteristik fisik dan kimia pada krecek rambak kulit sapi. Rancangan penelitian menggunakan rancangan acak kelompok (RAK) yang terdiri dari 2 faktor yaitu lama perendaman (1 hari, 2 hari, 3 hari) dan konsentrasi air kapur (2%, 4%, 6%) dan masing masing perlakuan diulang 3 kali. Perlakuan perendaman berpengaruh nyata (P<0,05) terhadap kadar air, kadar protein, kadar lemak, kadar abu, tingkat kekerasan dan daya kembang. Perlakuan perbedaan konsentrasi air kapur berpengaruh nyata (P<0,05) terhadap kadar air, kadar protein, kadar lemak, kadar abu, tingkat kekerasan dan daya kembang.Tidak ada interaksi antar perlakuan. Berdasarkan hasil analisis krecek rambak dengan perlakuan 2 hari perendaman dan 2% air kapur merupakan krecek rambak perlakuan terbaik yaitu kadar protein 78,87%, Lemak 2,58%, kadar air 2,88%, kadar abu 4,01%, kekerasan 33,40 N, dan daya kembang 158,68%.

English Abstract

The cow skin from slaughterhouses are usually tanned or processed further, but not all skins are the raw material for the tanning industry. so that the unused skin becomes the raw material for making cow skin crackers. cow skin crackers has a high economic value so that an optimal process is needed to produce good quality products. One of the processes for making cow skin crackers is the process of soaking with lime water. This study aims to determine the effect of soaking time and also the concentration of lime on the physical and chemical characteristics of the cow skin crackers. The study design used a randomized block design (RBD) consisting of 2 factors, immersion time (1 day, 2 days, 3 days) and concentration of lime water (2%, 4%, 6%) and each treatment was repeated 3 times. The immersion treatment had a significant effect (P <0.05) on moisture content, protein content, fat content, ash content, hardness and flower power. The treatment of the difference in the concentration of lime has a significant effect (P <0.05) on water content, protein content, fat content, ash content, level of hardness and growth power. There was no interaction between treatments. Based on the analysis of cowskin cracker with 2 days immersion treatment and 2% lime water is the best treatment with protein content 78.87%, 2.58% fat, 2.88% moisture content, 4.01% ash content, hardness 33.40 N and flower power 158.68%

Other obstract

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Item Type:	Thesis (Sarjana)
Identification Number:	SKR/FTP/2019/622/052002486
Uncontrolled Keywords:	krupuk, perendaman, kapur, crackers, immersion, lime
Subjects:	600 Technology (Applied sciences) > 664 Food technology > 664.07 Tests, analyses, quality controls
Divisions:	Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User:	Nur Cholis
Date Deposited:	17 Sep 2020 02:53
Last Modified:	23 Oct 2021 23:38
URI:	http://repository.ub.ac.id/id/eprint/181645

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