The influence of different drying methods on cowhide crackers at PT Java Mandiri's Partner on protein content, expandability, and organoleptic quality

Abstract

The aim of this research is to determine the best protein content, expandability, and organoleptic quality among three different drying treatments for cowhide crackers. The material used in this research is cowhide cowhide crackers. Three drying treatments were used in this study, which are drying in an oven for 4 hours (P1), sunlight drying for 2 days (P2), and a combination of both, with sunlight drying for 2 days and oven drying for 30 minutes. The research employs a Completely Randomized Design (CRD) and a Randomized Block Design (RBD) Subsampling for the organoleptic test with three treatments and six replications, and the De Garmo method was used to determine the best treatment. The results of this research were analyzed using Analysis of Variance (ANOVA), and if differences were found, Duncan's test was employed. The findings revealed that the drying treatments significantly (P<0.01) affected protein content, expandability, and organoleptic evaluation. The average value of protein content 65.87%-83.20%, expandability 179.53%-530.42%, color rating 3.26-4.01, crunchiness 3.32-4.11, and taste rating 3.03-4.02. The conclusion derived from the De Garmo method is that the best treatment is drying in an oven (P1) with a protein content of 65.87%, expandability of 530.42%, color rating of 4.01, crunchiness rating of 4.11, and taste rating of 4.02.