PROSIDING SEMINAR NASIONAL PENELITIAN DAN PENGABDIAN TEKNOLOGI HASIL PERTANIAN (SNPP-THP)
ISSN: 2964-3538
Skin is a by-product of slaughtering ruminants, which is the outermost layer of the animal's body, and is obtained after the animal is skinned. The skins of large ruminants and small ruminants come from cows, buffaloes, sheep and, goats. Cowhide can be processed into processed products, one of which is leather crackers. Crackers are a dry food favored by all levels of society in Indonesia. Skin crackers derived from cow skin and buffalo skin do not contain cholesterol compounds. This is because, in the process of processing the skin into crackers, the skin undergoes several heat treatments, such as boiling, drying, and frying. Various types of enzymes can be used in skin processing to improve the quality of skin crackers, including papain enzymes. Papain enzyme is a protease enzyme that can break down protein in fiber and can also hydrolyze protein into simple peptides which are expected to make objects soft. The purpose of this study was to determine the effect of soaking with papain enzymes on the quality and organoleptic test of cowhide crackers. This study used RAL (completely randomized design) consisting of 4 treatments and 4 replications with the papain enzyme percentage consisting of 4 levels, namely P0 (0%), P1 (5%), P2 (10%), P3 (15%) and obtained 16 experimental units. The parameters observed were quality tests consisting of protein, fat and organoleptic tests consisting of color, taste, aroma, and texture. The results showed that soaking with papain enzymes with different percentages showed a significant effect (P < 0.05) on protein content and fat showed no effect (P > 0.05). The organoleptic test with papain enzyme immersion with different percentages showed a significant effect (P < 0.01) on color, but no effect (P > 0.05) on taste, aroma, and texture. The results showed that the use of papain enzymes with different percentages at P1 (5% papain enzymes) was the recommended treatment if you wanted to use papain enzymes. This is because the results obtained in this treatment are high protein and low fat and organoleptic test results that are preferred by consumers.
Keywords:
Cowhide, Papain Enzyme, Skin Crackers, Immersion
Conference title:
SEMINAR NASIONAL PENELITIAN DAN PENGABDIAN TEKNOLOGI HASIL PERTANIAN (SNPP-THP): Inovasi dan Tantangan Pengembangan Produk Hasil Pertanian yang Halal, Aman, dan Berdaya Saing Tinggi
Page number:
183-188
Volume:
2
Issue:
1
Publication date:
17 October 2022