KARAKTERISASI SIFAT FISIKOKIMIA DAN ORGANOLEPTIK KERUPUK RAMBAK IKAN LELE DUMBO DARI METODE PENGOLAHAN DAN KONSENTRASI KAPUR SIRIH YANG BERBEDA

The dumbo catfish (Clarias gariepinus) is a freshwater fish species that is widely
cultivated by the Indonesian community. However, despite this, the utilization of dumbo
catfish as food is primarily focused on its meat. The fish skin can easily deteriorate if not
processed promptly. One way to utilize fish skin is by turning it into fish skin crackers.
This study aims to analyze the effects of processing methods and lime concentration on
the physicochemical and organoleptic properties of fish skin crackers made from dumbo
catfish (Clarias gariepinus). In this study, processing methods (sun drying, oven drying,
and no drying) and lime concentrations (1% and 3%) were tested to determine their
effects on the quality of the fish skin crackers. The design used in this study is a
Randomized Block Design with a 3x2 factorial treatment. Data analysis employed
ANOVA with α=5% and continued with DMRT. The results indicate that differences in
processing methods and lime concentrations did not show interactions but had a
significant impact on the physicochemical characteristics of the fish skin crackers, such
as moisture content, ash content, fat content, protein content, and carbohydrate.