@article {10.3844/ajavsp.2022.314.321,
article_type = {journal},
title = {Comparison of Chemical Characteristics of Various Commercial Animal Skin Crackers},
author = {Susanti, Siti and Hintono, Antonius and Mulyani, Sri and  Ardi, Fadia Aini and Arifan, Fahmi},
volume = {17},
number = {4},
year = {2022},
month = {Dec},
pages = {314-321},
doi = {10.3844/ajavsp.2022.314.321},
url = {https://thescipub.com/abstract/ajavsp.2022.314.321},
abstract = {This study aims to compare the data on chemical characteristics (protein content, fat, ash, moisture, Free Fatty Acid (FFA), Thiobarbituric Acid (TBA), and total energy) of commercial skin crackers made from various kinds of animal skin. Four categories of commercial animal skin crackers from the same producer were assigned as treatments, including cowhide crackers, buffalo askin crackers, fish skin crackers, and chicken skin crackers. The data showed that the type of animal skin as the raw material for crackers had a significant effect on the levels of protein, fat, ash, free fatty acid value, and total energy of the final product. However, the type of animal skin did not significantly affect of moisture content of the product. The highest protein content was shown in cowhide crackers and buffalo skin crackers, where cowhide crackers also showed the lowest fat content and free fatty acid value but high ash content (p},
journal = {American Journal of Animal and Veterinary Sciences},
publisher = {Science Publications}
}