Perendaman Cuka (Asam Asetat) pada Ceker Ayam Broiler dan Ceker Ayam Kampung sebagai Metode Alternatif Pengembangan Produk Kerupuk Rambak Ceker Ayam

The processing of rambak cheek crackers is basically processed using alkaline soaking or using betel lime for the soaking solution, in alkaline soaking the skin of chicken breasts is easily destroyed. Development of processed products of leather rambak crackers using broiler and kampung type chicken skin with the volume of vinegar solution in soaking to improve the quality of leather rambak crackers. The purpose of this study is to determine the effect of different types of chicken feet and the volume of vinegar acid (acetic acid) soaking solution on the physicochemical and organoleptic properties of the skin of the plant. This study uses a factorial Group Random Design (GRD)consisting of 2 factors. The first factor is the difference in the type of chicken feet, namely broiler chicken feet and free-range chicken feet. The second factor is the difference in the volume of the vinegar acid (acetic acid) immersion solution which consists of 3 levels, namely 1%, 1.5%, and 2% ml. Data analysis uses multi-fingerprint analysis (ANOVA) and continues with Duncan's Multiple Range Test (DMRT) test. The overall results of this study showed that the best treatment was in the A2C1 sample (free-range chicken feet; 1% vinegar solution volume). This was obtained from several nutritional analyses that met SNI 01-4308 1996 and obtained from the results of organoleptic tests including color, aroma, taste, texture, and preferences that had been carried out by the test panellist. The A2C1 sample had a yield of 30.55%; flower volume 30.55%; color intensity L 50.13; A+ 6.80; b+ 14.6; Rambak texture test 9.55%; protein content 51.00%; fat content 39.81%; and A2C1 has the characteristics of rambak has a slightly brownish color, a fairly pleasant aroma with a distinctive aroma, has a delicious, crispy texture, and the panelist likes it very much.