Pengaruh lama pengapuran terhadap kadar protein, kadar lemak, dan rendemen pada kerupuk kulit Domba Rote

Robertus Yofantus; Bastari Sabtu; Dewi Elfrida Sihombing

doi:10.31949/agrivet.v14i1.17892

Authors

Robertus Yofantus Universita Nusa Cendana, Indonesia
Bastari Sabtu Prodi Peternakan, Fakultas Peternakan, Kelautan dan Perikanan Universitas Nusa Cendana, Indonesia
Dewi Elfrida Sihombing Prodi Peternakan, Fakultas Peternakan, Kelautan dan Perikanan Universitas Nusa Cendana, Indonesia

DOI:

https://doi.org/10.31949/agrivet.v14i1.17892

Abstract

This study aims to determine the effect of limming time on protein content, fat content and yield in Rote sheepskin crackers. The skin used in this study is the skin from fresh Rote sheep which is used as research material. This study used an experimental method with a Complete Random Design (RAL) design consisting of three treatments and 5 replicates. The treatment is P1: limming duration is 150 minutes, P2: limming duration is 180 minutes and P3: limming duration is 210 minutes and each treatment gets 5 repeats. The variables tested were protein levels, fat levels, and yield. Cracker data on protein content, fat content and yield in the analysis using Analysis of Variance (ANOVA) and continued the Duncan test. The results of the study showed that the duration of liming had a very real effect (P<0.01) on the yield where the longer the liming of the yield decreased. The length of limming has a significant effect (P<0.05) on fat levels where fat levels increase in limming is higher. Meanwhile, the limming period had no real effect (P<0.05) on protein levels. Based on the results of the study, it can be concluded that the soaking time has an effect on the fat content and yield of Rote sheepskin crackers, while the protein content is relatively unaffected. High limming time increases fat content but tends to lower yield, so it is necessary to optimize the length of limming time in the process of making Rote sheepskin crackers.

Keywords:

calcification, sheepskin crackers, yield, protein rate, fat content

Downloads

Download data is not yet available.

References

Amertaningtyas, D. (2011). Mini review : Pengolahan Kerupuk “Rambak” Kulit di Indonesia. Jurnal Ilmu-Ilmu Peternakan, 21(3), 18–29. http://jiip.ub.ac.id/

AOAC. (2005). Official Methods of Analysis of the Association of Official. In Analytical Chemists. Washington.

Armadianto, H., Sabtu, B., & Sihombing, D. E. (2025). Pemberdayaan pemuda melalui pelatihan pengolahan kerupuk kulit domba di rote ndao. JMM (Jurnal Masyarakat Mandiri), 9(4), 4406–4416.

Asmin, N. (2014). Pengaruh Perbedaan Bagian Kulit dan PH Larutan Perendam Jeruk Nipis (citrus aurantifolia) Terhadap Kuantitas dan Kualitas Kerupuk Kulit Kerbau. universitas Hasanuddin Makasar.

Chairil, A., Umar, H. A., Besar, A., Mekkah, U. S., & Aceh, B. (2023). The Effect of Long Skin Soaking In The Calcium Solution On The Quality Of Rambak Crackers From Buffalo Skin. 8(1), 12–18.

Eho, P. E. J., Sabtu, B., & Armadianto, H. (2019). Pengaruh Konsentrasi dan Lama Perendaman dalam Kapur pada Proses Pembuatan Kerupuk Kulit Sapi Bali. Jurnal Peternakan Lahan Kering, 1(2), 309–320.

Ernawati, R. T. (2018). perngaruh lama pengapuran terhadap kualitas Kerupuk Kulit Kambing Ditinjau Dari Daya Kembang Kadar Air Dan Kadar Lemak. In PROGRAM STUDI PEternakan fakultas peternakan universitas brawijaya (Vol. 2).

Lilir, F. B., Palar, C. K. M., & Lontaan, N. N. (2021). Pengaruh lama pengeringan terhadap proses Pengolahan kerupuk kulit sapi. Zootec, 41(1), 214. https://doi.org/10.35792/zot.41.1.2021.32667

N. Huda, A.А. Putra and, R. A. (2011). Physicochemical an Nutritional Characteristics of Indonesian Buffalo Skin Crackers. International Journal of Meat Science, 1(1), 36–51.

Ponto, J. H. W., Sompie, M., & Mayore, P. M. (2023). Pengaruh perendaman dalam larutan asam klorida ( HCl ) terhadap nilai pH , kekuatan gel , viskositas , dan rendemen gelatin kulit sapi. Zootec, 43(1), 87–93.

Siregar, W., Amhar, A., & Dzarnisa. (2022). Pengaruh Perendaman dengan Menggunakan Enzim Bromelin terhadap Kualitas dan Uji Organoleptik Kerupuk Kulit Sapi. Jurnal Ilmiah Mahasiswa Pertanian, 7(2), 270–278.

Suryaningrum, T. D., Ikasari, D., Supriyadi, S., Mulya, I., & Purnomo, A. H. (2016). Karakteristik Kerupuk Panggang Ikan Lele (Clarias gariepinus) dari Beberapa Perbandingan Daging Ikan dan Tepung Tapioka. Jurnal Pascapanen Dan Bioteknologi Kelautan Dan Perikanan, 11(1), 25–40. https://doi.org/10.15578/jpbkp.v11i1.234

Temba, D. R., Sabtu, B., Ermiani, G., Malelak, M., Peternakan, F., Cendana, U. N., & Penfui, J. A. (2015). Pengaruh Pemberian Larutan Kapur Pada Kulit Kaki Ayam Sebelim dan Sesudah Dikuliti Terhadap Kualitas Kerupuk Kulit Kaki Ayam Broiler. Jurnal Nukleus Peternakan, 1(2), 108–116.