Comparison of Chemical Characteristics of Various Commercial Animal Skin Crackers

This study aims to compare the data on chemical characteristics (protein content, fat, ash, moisture, Free Fatty Acid (FFA), Thiobarbituric (TBA), and total energy) of commercial skin crackers made from various kinds animal skin. Four categories same producer were assigned as treatments, including cowhide crackers, buffalo askin fish chicken crackers. The showed that type raw material for had a significant effect levels protein, free fatty acid value, energy final product. However, did not significantly affect moisture content highest protein was shown in where also lowest fat value but high ash (p<0.05). Descriptively, thiobarbituric is low. Meanwhile, owned by Thus, among products, have best because they contain higher with lower so can be recommended quality.