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All Journal MEDIA PETERNAKAN - Journal of Animal Science and Technology Jurnal Peternakan Indonesia
D Novia
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Agriculture, Biological Sciences & Forestry

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Diminishing Chromium Use on Combined Chromium-Gambier Tanning Process Upon the Characteristics of Tanned Leather A Kasim; D Novia; S Mutiar; A efendi
Media Peternakan Vol. 37 No. 1 (2014): Media Peternakan
Publisher : Faculty of Animal Science, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (385.948 KB) | DOI: 10.5398/medpet.2014.37.1.24

Abstract

The research was aimed to investigate the influence of minimizing chromium use on combined chromium-gambier process upon the characteristics of tanned leather. At the first stage of tanning process, chromium was used and in the second stage it was replaced by gambier. The raw material used was dried saline-preserved goat skin. The treatments applied on the tanning process were the different concentrations of chromium ranging from the highest level of 6% to the lowest level of 1% which was then re-tanned by using 8% concentration of gambier. The examination parameters included chemical and physical properties as well as visual investigation on the tanned leather in accordance with SNI-06-0463-1989-A. The result showed that the tanning process by using 2% chromium in the first step and 8% gambier in the second step was a treatment combination producing tanned leather that met the standard. The examination on tanned leather resulted from such treatment showed 56.33% rawhide, 17.45% of bound tannin, 31.22% of tanning level, tensile strength 386.30 kg/cm2, flexibility 31.91%, leather width 1.3 mm, density 0.75 g/cm3, the leather was quite elastic with light brownish color. In conclusion, minimizing the use of chromium in the combined tanning process of chromium and gambier can be implemented to the lowest of 2% chromium concentration and 8% gambier in the first and second step, respectively. Key words: gambier, leather, minimizing chromium, tanning
Studi Suhu Pengovenan terhadap Umur Simpan Telur Asin D Novia; S Melia; N.Z Ayuza
Jurnal Peternakan Indonesia (Indonesian Journal of Animal Science) Vol 14, No 1 (2012): Jurnal Peternakan Indonesia
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jpi.14.1.263-269.2012

Abstract

This study aims to determine the effect of oven temperature on the moisture content, total bacterial colonies and shelf life of salted eggs. This study uses duck eggs coast (Indian Runner) maximum 48-hour-old fresh as many as 200 eggs weighing 65-70 grams obtained from a breeder in Anduring Padang. The research used the experimental method with randomized block design (RBD), consists of 4 treatments and 5 groups as replication. Treatment A (oven temperature 70oC), B (80oC), C (90oC) and D (100oC). Eggs were roasted in the oven for 6 hours after that eggs were stored for 25 days. Variables measured were moisture content, total bacterial colonies, and shelf life of salted eggs. The results showed significantly different effects (P<0.05) on moisture content and shelf life but showed non significant effects (P>0.05) on total bacterial colonies of salted eggs. Based on the results of this study, it can be concluded that the oven temperature of salted egg is best at 100oC with moisture content of 48.79%, total bacterial colonies 7.35 x 104 CFU/g, and 38.80 days shelf life.
Co-Authors A efendi A Kasim N.Z Ayuza S Melia S Mutiar