Pengaruh sumber dan konsentrasi garam (Na Cl) pada proses pengasaman (pickling) terhadap mutu kulit domba untuk sarung tangan
| Main Author: | Kasmudjiastuti, Emiliana |
|---|---|
| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Center for Leather, Rubber, and Plastic Ministry of Industry, Indonesia
, 2009
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| Online Access: |
http://ejournal.kemenperin.go.id/mkkp/article/view/228 http://ejournal.kemenperin.go.id/mkkp/article/view/228/205 |
Daftar Isi:
- The aim of the research was to determine the effects of source and concentration of salt (NaCl) during the pickling process on the leather quality of sheep skin for glove. The kind of salt and concentration developed during pickling process of sheep skin the purified salt, Australian salt, Wedung Demak salt, Madura salt and control salt, was utilized the various concentration was 4%, 6% and 8%, respectively. The test parameter are chemist, physical and visual test. The sheep leather was products like wet blue leather and crust leather, and then they were subsequently tested for their quality such as water content, ash content and Cr2O3 content for wet blue leather and visual test for crust leather such as condition of leather, color, tear strength and resilient. The wet blue leather was water 44,98%, dust 6,90%, and Cr2O3 3,7%, performed with SNI 06-3538-1994, Standard sheep/goat wet blue leathers. Crust of that leather was bright leather condition about soft, non deflated, flexible, color was average, the tear strength moderately was powerful, the spring was elastic, tensile strength was 156,62 kg/cm2 and elongation at break 42% these quality parameter were comply with regulation standard was SNI 06-4035-1996, Standard the glove leather from sheep/goat leather. Key words : salt (NaCl), pickling, leather quality, sheep. ABSTRAK Tujuan penelitian adalah mempelajari pengaruh penggunaan jenis dan konsentrasi garam pada proses pengasaman terhadap mutu kulit domba (wet blue dan kras) yang dihasilkan. Jenis garam dan konsentrasi yang digunakan dalam proses pengasaman bervariasi yaitu dengan garam Purifikasi, Australia, Wedung Demak, Madura dan Kontrol (garam di pasaran) dan konsentrasi berturut-turut 4,6 dan 8%. Parameter uji mutu kulit domba meliputi uji kimia, fisik dan organoleptis. Kulit wet blue diuji kadar air, kadar abu dan kadar Cr2O3. Kulit kras diuji secara organoleptis yang meliputi keadaan kulit, warna kulit, ketahanan sobek dan kelentingan serta uji fisis (kekuatan tarik dan kemuluran). Hasil uji menunjukkan bahwa kulit wet blue dan kulit kras yang memiliki mutu terbaik adalah menggunakan garam Wedung Demak dengan konsentrasi 8%, memberikan hasil kulit wet blue dengan kadar air 44,98%, kadar abu 6,90% dan kadar Cr2O3 3,70%,memenuhi persyaratan mutu yang ditetapkan dalam SNI 06-3538-1994 tentang Kulit Wet Blue Domba/Kambing. Kulit kras yang dihasilkan mempunyai kenampakan visual seperti keadaan kulit lunak, tak gembos, lemas, warna cukup rata, ketahanan sobek kuat, kelentingan elastic, dan kekuatan fisik seperti kekuatan tarik 156,62 kg/cm2, kemuluran 42% dan memenuhi persyaratan SNI 06-4035-1996 Kulit Sarung Tangan dari Kulit Domba/Kambing.Kata kunci : garam (NaCl), pengasaman, mutu kulit, domba.