Optimizing Rambak Cracker Production: Evaluating the Influence of Different Drying Methods on Protein, Fat, and Organoleptic Properties

Optimizing Rambak Cracker Production: Evaluating the Influence of Different Drying Methods on Protein, Fat, and Organoleptic Properties

Rambak crackers are made from cattle hides through the process of cleaning, threshing the hair and boiling. The research objective was to determine the physicochemical qualities of fresh cowhide, boiled cowhide, dried rambak crackers (krecek) and fried rambak crackers from 3 drying methods, namely,...

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Bibliographic Details
Main Authors: Dedes Amertaningtyas, Sintiya, Amalia Dzulhaj Mutia Kalle, Riki Abdilah, Herly Evanuarini, Eny Sri Widyastuti, Feri Eko Hermanto, Rischa Amalia Saleha
Format: Article
Language:English
Published: Fakultas Peternakan Universitas Brawijaya 2024-08-01
Series:Jurnal Ilmu-Ilmu Peternakan
Subjects:
cowhide
rambak crackers
quality characteristics
Online Access:https://jiip.ub.ac.id/index.php/jiip/article/view/2878
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https://jiip.ub.ac.id/index.php/jiip/article/view/2878

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