Penyamakan Kulit Ikan Tuna (Thunnus sp.) dengan Kombinasi Penyamak Krom dan Nabati

Abstract

Tanning is a way to change unstable rawhide (easily damaged by physical, chemical and biological effects) into a stable leather against those effects. Combination tanning method was a tanning process using two or more tannages in order to complete each other advantages and disadvantages to obtain leather with desired characteristics. Tanning using chrome would increase the flexibility, resistency of high temperature and tensile strength of leather. While vegetable tannage used in tanning gave an effect on physical quality on leather, including tensile strength, tear strength and other characteristics. The main purpose of this study were determined the effect of type and concentration of vegetable tannage on physical and organoleptic characteristics of skin tannage in the tanning process, to decide the best type and concentration of tannage for tanning, and to decide the characteristic of the leather. Tannages used were chrome with a concentration of 8% and vegetable tannages (mimosa, gambier, quebracho) with concentrations of 10%, 15% and 20%. The observed reponses in this study were thickness, shrinkage temperature, tensile strength, tear strength, elongation at break, and organoleptic characteristics. Based on the study, gambier with 20% concentration combined with 8% chrome produced the best quality of leather, highest increase thickness, tear strength of 84.76 N/mm, tensile strength of 22.68 N/mm2 and elongation at break of 57.38%. Organoleptic test showed that the colours produced by gambier looked more attractive, natural, finer texture, so that can be applied for material in sofa or jacket manufacture.