Karakteristik Kulit Ceker Ayam yang Disamak dengan Kombinasi Krom dan Mimosa serta Ekstrak Daun Jambu Biji (Psidium guajava Linn.)

Abstract

Tanning is the process of converting protein rawhide into leather which stable and not easily decompose. Tanning can be performed on the skin of chicken claw because it has a protein content that is not different from the protein skin of cattle about 23%. The use of chromium can be overcome with vegetable tanning materials that derived from plants and environmentally friendly. The purpose of this study was to determine the characteristics of the tanned skin of chicken claw with a combination of chrome, mimosa and guava leaf extract. Observed variables consisted of tensile strength, elongation, and tear endurance with repetition performed 3 times. The results showed that the concentration of guava leaf extract different effect on tensile strength, but has no effect on elongation and tear endurance of leather. Chrome and mimosa still give effect to the tanning process, but the addition of guava leaf extract as much as 10% showed optimum ability to help increase the tensile endurance of leather.