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dc.contributor.advisorHasan, Fuad
dc.contributor.advisorHanafi, Nevy Diana
dc.contributor.authorSilangit, Jenifer Erlyn Br
dc.date.accessioned2024-08-08T02:25:50Z
dc.date.available2024-08-08T02:25:50Z
dc.date.issued2024
dc.identifier.urihttps://repositori.usu.ac.id/handle/123456789/95097
dc.description.abstractThis research aims to determine the effect of different parts of cow skin on the quality of cow skin crackers dried in a greenhouse. This research was carried out in July-August 2023 at the Greenhouse and Field Laboratory and Animal Production Laboratory, Faculty of Agriculture, Universitas Sumatra Utara. The design used in this research was a completely randomized factorial design with a 3×3 pattern and 3 replications. The treatment consists of cow skin A1= neck; A2= back; A3= stomach and drying time factor B1= 1 day; B2=2 days; B3= 3 days. The parameters observed were water content tests, expansion volume, and organoleptic tests which included color, taste, aroma and texture tests. The results of the research show that the cow skin's neck, back and stomach have a significant effect on water content, expansion volume, color and texture. However, it has no real effect on taste and aroma. The drying time of 1 day, 2 days and 3 days has a significant effect on water content, expansion volume, color and taste. However, it has no real effect on aroma and texture. There is a noticeable interaction between the skin and drying time on moisture content, development volume and color.he. The conclusion of this research is that the production of backside cow skin crackers with a drying time of 3 days has the best water content, expansion volume and organoleptic quality of cow skin crackers.en_US
dc.language.isoiden_US
dc.publisherUniversitas Sumatera Utaraen_US
dc.subjectDrying durationen_US
dc.subjectCow skinen_US
dc.subjectQuality of cow skin crackersen_US
dc.subjectSDGsen_US
dc.titlePengaruh Perbedaan Bagian Kulit Sapi yang Dikeringkan di Rumah Kaca Terhadap Kualitas Kerupuk Kulit Sapien_US
dc.title.alternativeThe Effect of Different Parts of Dried Cow skin in the Greenhouse on the Quality of Cow skin Crackersen_US
dc.typeThesisen_US
dc.identifier.nimNIM190306022
dc.identifier.nidnNIDN0131078803
dc.identifier.nidnNIDN0001027102
dc.identifier.kodeprodiKODEPRODI54231#Peternakan
dc.description.pages55 Pagesen_US
dc.description.typeSkripsi Sarjanaen_US


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