PENGARUH ”SOGA TINGI” (Cerios tagal) SEBAGAI BAHAN PENYAMAK TERHADAP KUALITAS FISIK DAN KIMIA KULIT IKAN BANDENG (Chanos chanos Forsk)

Abstract

Penyamakan adalah proses konversi protein kulit mentah menjadi kulit samak yang stabil, tidak mudah membusuk, dan cocok untuk beragam kegunaan, salah satu bahan yang dapat digunakan sebagai bahan penyamak nabati adalah soga tingi. Tujuan penelitian ini untuk mengetahui pengaruh penggunaan tanin soga tingi terhadap kualitas fisik dan kimia dari kulit ikan bandeng samak. Materi yang digunakan yaitu kulit ikan bandeng yang diperoleh dari home industry Fania Food, Yogyakarta. Larutan soga tingi diperoleh dari desa Jetis Baran, Sleman Yogyakarta. Parameter pengujian meliputi kekuatan tarik, kemuluran, kekuatan sobek, suhu kerut, kadar air, kadar minyak, dan kadar zat larut dalam air. Penelitian menggunakan desain percobaan Rancangan Acak Lengkap (RAL) dengan tiga kali ulangan perlakuan konsentrasi 27,5%, 30%, 32,5% dan 20% mimosa sebagai kontrol. Data dianalisis menggunakan analisa ragam (ANOVA). Untuk mengetahui perbedaan antar perlakuan data diuji dengan uji Beda Nyata Jujur (BNJ). Hasil penelitian menunjukkan bahwa soga tingi dengan konsentrasi bahan penyamak yang berbeda berpengaruh nyata (p<0,05) terhadap kekuatan tarik, kemuluran, kekuatan sobek, suhu kerut, kadar air, kadar minyak, dan kadar zat larut dalam air. Kulit samak ikan bandeng dengan konsentrasi soga tingi 27,5% merupakan hasil yang terbaik dengan kriteria mutu : kekuatan tarik (1923,51N/cm²), kemuluran (24,86%), kekuatan sobek (420,28 N/cm²), suhu kerut (90,67°C), kadar air (14,13%), kadar minyak (8,43%), dan kadar zat larut dalam air (5,12%).

Tanning is the process of converting raw skin protein into stable leather which not decompose easily, and suitable for various uses. One of the ingredients that can be used as a tanning materials is soga tingi. The research aimed was to determine the effect of the soga tingi tannins towards the physical and chemical the quality of fish skin leather. The material which used in this research were milkfish skin that obtained from Fania Food home industry, Yogyakarta. Soga tingi solution obtained from Jetis Baran village, Sleman, Yogyakarta. All samples were analyzed for tensile strength, elongation, tear strength, wrinkle temperature, moisture content, oil content, and levels of water-soluble substances. This research was charactereized as experimental laboratories using Completely Randomized Design (CRD) in triplicates with three different treatment concentrations (27.5%, 30%, 32,5% and 20% mimosa as a control). Data were analyzed using analysis of variance (ANOVA). To determine differences among the treatments the data was tested using, Honestly Significant Difference (HSD). The results showed that Soga tingi with different concentrations of tanner gave the significant result (p<0,05) for tensile strength, elongation, tear strength, wrinkle temperature, moisture content, oil content, and levels of water-soluble substances. Leather fish with a concentration of 27,5% soga tingi was the best result with the quality criteria : tensile strength (1923,51 N/cm2), at break elongation (24,86%), tear strength (420,28 N/cm2), wrinkle temperature (90,67°C), moisture content (14,13%), oil content (8,43%), and the levels of substances soluble in water (5,12%).