PENGARUH LEVEL ENZIM PAPAIN DENGAN PENAMBAHAN Sodium Dodecyl Sulfate 0.2% PADA PROSES BATING TERHADAP KUALITAS FISIK KULIT DOMBA SAMAK KROM

MUHAMMAD NUR HAFIIZH, Prof. Dr. Ir. Suharjono Triatmojo, MS.

2014 | Skripsi | ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui pengaruh level enzim papain dengan penambahan SDS 0.2% pada proses bating terhadap kualitas fisik kulit domba samak krom yang meliputi kekuatan tarik (Kg/cm2), kemuluran (%), dan suhu kerut (ºC). Materi penelitian digunakan 12 side kulit domba segar. Kulit disamak sesuai ketentuan Balai Besar Kulit, Karet dan Plastik (BBKKP) Yogyakarta. Perlakuan dilakukan pada saat proses bating yang merupakan proses penghilangan protein non-kolagen dengan tujuan agar kulit lebih halus dan kuat. Penelitian ini dilakukan dengan menambahkan SDS 0,2% pada proses bating dengan menggunakan agensia bating berupa enzim papain dengan konsentrasi yang berbeda (1%, 1,5% dan 2%). Kualitas fisik kulit diuji dengan uji kekuatan tarik, uji kemuluran dan uji suhu kerut. Hasil analisis yang didapat menunjukkan tidak terdapat perbedaan yang nyata pada kekuatan tarik dan kemuluran, tetapi berpengaruh nyata pada suhu kerut. Hasil uji kualitas fisik kulit domba samak krom memenuhi Standar Nasional Indonesia (SNI) 4593:2011. Hasil penelitian yang diperoleh menunjukkan bahwa formulasi enzim papain 1% dengan SDS 0.2% menghasilkan kulit domba samak krom dengan kualitas fisik terbaik. Kata Kunci : bating, enzim papain, SDS, kulit domba

This research was intended to study the effect of papain enzyme level with 0,2% SDS addition in bating process on physical quality of sheep skins chromed tanned. The physical quality consisted of tensile strength (kg/cm2), elongation (%), and shrinkage temperature (ºC). The research used 12 sides of fresh sheep skins. Tanning process was done according to method of the provisions of Balai Besar Kulit, Karet dan Plastik (BBKKP) Yogyakarta. The treatment was done in bating process, which the process of non-collagen protein reduced with purposed to get smoother and stronger sheepskins tanned. The treatment in this study were level of papain i.e. T1 (1%); T2 (1,5%); T3 (2%) with 3 replication and SDS as much as 0.2% was added to papain treatment. Physical quality was tested by tensile strength, elongation and shrinkage temperature. The results showed that there were no significant differences on tensile strength and elongation, but there was significant differences on shrinkage temperature. The results of this research showed the physical quality of tanned skin was coinsided with Standar Nasional Indonesia (SNI) 4593:2011. The conclusion of this research was formulation of enzim papain 1% with SDS 0.2% produced sheep skins chromed tanned with best quality. Keywords : bating, papain enzyme, SDS, sheep skins

Kata Kunci : bating, enzim papain, SDS, kulit domba