| dc.description.abstract | This 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 |
