PENGARUH LEVEL PENGGUNAAN ENZIM PAPAIN DENGAN PENAMBAHAN SORBITOL PADA PROSES BATING TERHADAP KUALITAS FISIK KULIT DOMBA SAMAK NABATI

HERISKA DYTHA ASWARI, Prof. Dr. Ir. Suharjono Triatmojo, MS

2014 | Skripsi | ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui pengaruh level penggunaan enzim papain dengan penambahan sorbitol (nonionok surfaktan) 0,15% pada proses bating penyamakan nabati kulit domba terhadap kekuatan tarik, kemuluran, dan suhu kerut kulit samak. Materi penelitian menggunakan 12 side kulit domba segar yang dibagi dalam 4 perlakuan pada proses bating yaitu P0 (oropon 1%) sebagai kontrol, P1 (papain 1%), P2 (papain 2%), dan P3 (papain 3%) dengan penambahan sorbitol sebesar 0,15% pada masing-masing perlakuan dan diulang sebanyak 3 kali. Data kualitas fisik kulit yang diperoleh dianalisa secara statistik dengan menggunakan analisa variansi acak lengkap pola searah dilanjutkan dengan Duncan’s New Multiple Range Test (DMRT). Rata-rata hasil uji kekuatan tarik pada P0, P1, P2 dan P3 berturut-turut 516,04 kg/cm2, 369,58 kg/cm2, 465,27 kg/cm2, dan 561,44 kg/cm2. Hasil analisis menunjukkan bahwa level enzim papain berpengaruh terhadap kekuatan tarik kulit samak dengan hasil tertinggi 561,44 kg/cm2 pada perlakuan P3. Hasil analisis juga menunjukkan adanya perbedaan nyata antara perlakuan P1 dengan P0, P2, dan P3. Rata-rata kemuluran kuit 38,74%, 45,49%, 53,47%, dan 41,64%. Rata-rata suhu kerut kulit 80,44°C, 81,00°C, 80,67°C, dan 77,78°C. Data kemuluran dan suhu kerut tidak menunjukkan adanya perbedaan yang nyata. Kesimpulan dari penelitian ini adalah perlakuan dengan menggunakan enzim papain 3% dengan penambahan sorbitol 0,15% pada proses bating memberikan hasil kekuatan tarik kulit samak terbaik.

This research aims to know the influence of level papain enzyme with 0.15% sorbitol addition in bating process of sheep skins vegetable tanning to tensile strength, elongation, and shrinkage temperature of tanned skins. Research material were 12 sides of fresh sheep skins and were divided into 4 treatments in bating process. The groups treatment were P0 (oropon 1%) as control, P1 (papain 1%), P2 (papain 2%), and P3 (papain 3%) with 0.15% sorbitol addition to all treatment. The research was done in three replications. The data of physical qualities were analized using completely randomized design of one way pattern. The mean differences was tested by Duncan's New Multiple Range Test (DMRT). Average result of strength tensile testing in P0, P1, P2, and P3 consecutive 516.04 kg/cm2, 369.58 kg/m2, 465.27 kg/cm2, and 561.44 kg/cm2. The result showed that papain enzyme influenced in tensile strength which the highest result was 561.44 kg/cm2 of P3 treatment. Statistical also showed that there was significant different between P1 compared with P0, P2, and P3. Average of elongation skins were 38.74%, 45.49%, 53.47%, and 41.64% respectively. Average of shringkage temperature skins were 80.44°C, 81.00°C, 80.67°C, and 77.78°C respectively. Statistical result showed elongation and shringkage temperature did not any significant difference. In conclusion the treatment using 3% enzyme papain with 0.15% sorbitol addition in bating process resulted best tensile strength of tanned skins.

Kata Kunci : Kulit domba, Enzim papain, Bating, Kualitas fisik kulit samak.