Journal of Engineering Education Transformations, Volume No 34, December, 2020, eISSN 2394-1707 102 Teaching the Effect of Variations in Types of Flour on Mechanical Characteristics of Chicken Skin Crackers through Experimental Demonstrations to Senior High School Students Sri Anggraeni, Shafwa Faza Nadhira, Nissa Nur Azizah, Dwi Fitria Al Husaeni, Risti Ragadhita, Siti Nur Hofifah, Asep Bayu Dani Nandiyanto* Universitas Pendidikan Indonesia, Jl. Dr. Setiabudhi No. 229 Bandung, Indonesia anggraeni_said@upi.edu, shafwafaza@upi.edu, nissanrazizah@upi.edu, dwifitriaalhusaeni@upi.edu, ristiragadhita@student.upi.edu, sitinurhofifah@upi.edu, nandiyanto@upi.edu, Abstract: This study aims to analyze video learning strategies on science learning outcomes and the effects of various types of cooking on chicken skin cracker mechanics for high school students. The research is conducted through experimental methods with the students by three stages including conducting pre-test, giving an instructional video, and conducting post-test. The making of chicken skin crackers is performed through washing, seasoning, drying, coating using different variations of flour (tapioca, wheat, maize, and sago flour), and frying the chicken skin. Testing the mechanical properties of chicken skin crackers is carried out using a hardness and puncture test. The research shows that the crunchiest texture is chicken skin crackers made from sago, corn, wheat, and tapioca flour respectively because chicken skin crackers that use sago flour have a more porous texture. Based on the results of the study, it can be concluded that the experimental demonstration is effective in improving students’ learning outcomes regarding the effect of variations in flour type on the mechanical characteristics of chicken skin crackers, which is indicated by the posttest average score which is higher than the pretest score after the video is shown. Besides, this research also demonstrates the use of food scraps in new products to reduce waste. Keywords: Chicken skin crackers. Experimental demonstration, Science education, Types of flour. Corresponding Author *Departemen Pendidikan Kimia, Universitas Pendidikan Indonesia, Jl. Dr. Setiabudi No. 229 Bandung, Indonesia *nandiyanto@upi.edu 1. Introduction Chicken skin is one of the livestock production commodities that can be utilized and it has nutritional value in the form of protein and fat. Chicken skin can be processed into snacks or can be used as a side dish in the form of chicken skin chips (Cakmak, Altinel, Kumcuoglu, Kisla, and Tavman, 2016). Chicken skin crackers are snacks made from chicken skin and flour. These crackers are popular in the Indonesian community because of their delicious taste and easily available ingredients. Skin crackers are generally fried with various types of flour, such as tapioca flour, wheat flour, sago flour, and rice flour (Oduor-Odote and Kazungu, 2008). Complementary ingredients such as powdered broth, salt, and pepper which are added in the manufacture of chicken skin crackers also contribute to the richness of the chicken skin crackers. Besides, various types of flour can produce a distinctly different crunchiness, texture, and flavor to people's tastes. A study (Homkhiew, Ratanawilai, and Thongruang, 2015) shows that the type of flour has a significant effect on mechanical properties, oil absorption, serving size, and ash content, where the type of maize flour has a significant effect on texture (physical test) and crunchiness (organoleptic test). Besides, the effect of the type of maize flour has a significant effect on texture (physical test) and crunchiness (organoleptic test). The use of maize flour in crackers production has some disadvantages. The crackers are less attractive and taste a little gritty (Millar, Barry‐Ryan, Burke, Hussey, McCarthy, and Gallagher, 2017). Various types of flour are also known to affect the physical effects of crackers because of the different nutritional content. Several studies on the effect of flour on various types of crackers have been carried out such as buffalo skin cracker (Hardoko and Utami, 2020), banana peel crackers (Zoair, Attia, Abou Garbia, and Youssef, 2016), White Snapper Fish Skin Rambak crackers (Hardoko and Utami, 2020) and squid crackers (Jumiati, Ratnasari, and Sudianto, 2019), however, there has been no research on the effect of variations in types of flour in