PENGARUH PENGGUNAAN ASAM KLORIDA (HCl) SEBAGAI BAHAN PENGASAMAN TERHADAP KUALITAS KULIT IKAN NILA (Oreochromis niloticus) SAMAK

Abstract

Pickling atau  pengasaman bertujuan menyiapkan kulit sebelum proses penyamakan, menghilangkan noda-noda hitam pada kulit dan pengawetan kulit. HCI merupakan jenis bahan pengasaman yang dapat digunakan sebagai bahan dalam proses pickling pada penyamakan kulit selain H₂SO₄ dan HCOOH. Tujuan penelitian  ini adalah untuk memperoleh persentase dan pengaruh  HCI  pada proses penyamakan terhadap kualitas kulit ikan nila. Materi yang digunakan kulit ikan nila (Oreochromis niloticus) dari PT Nusantara Aquafarm, Semarang. Parameter pengujian adalah kekuatan tarik, kemuluran, kekuatan sobek, kadar krom oksida, pH, kadar air, dan uji hedonik. Penelitian ini menggunakan percobaan Rancangan Acak Lengkap (RAL) dengan tiga perlakuan yaitu HCI 2,5%, 3%, dan 3,5%. Data dianalisis menggunakan analisa sidik ragam (ANOVA). Hasil penelitian menunjukkan bahwa penggunaan HCI sebesar 2,5% berpengaruh nyata (P<0,05) terhadap kualitas kulit yaitu kekuatan tarik, kemuluran, kekuatan sobek, kadar krom oksida, pH, uji hedonik dan tidak berpengaruh nyata terhadap kualitas kimia kadar air. Kulit ikan nila samak dengan perlakuan konsentrasi HCI 2,5% memiliki kualitas yang baik yaitu, kekuatan tarik (2348,6 N/cm²); kemuluran (23.63 %); kekuatan sobek (235,20 N/cm²); kadar krom oksida (6,23%); pH(4,3);  kadar air(17,63%); uji hedonik parameter serat daging (4,46); parameter kult (4,43); dan parameter sisik/nerf (4,51).

Pickling was one of stages of the process into the skin the has properties more resistant to chemical and physical changes. Pickling is one of the stages of tanning the aims prepare the skin before tanning process, eliminating black spots on the skin the caused in the process of liming and skin curing. HCI is a type of pickling agent the can be used as materials for pickling process in tanneries in addition H₂SO₄ and HCOOH. The purpose of this study is to obtain the best percentage and  the influence of the use of HCI in the tanning process on the quality of tilapia fish skin leather. The material used in this research was skin tilapia (Oreochromis niloticus) from PT Nusantara Aquafarm, Semarang. The testing parameters were tensile strength, elongation, tear strength, contains of chrome, pH, water content, and hedonic test. This research used Completely Randomized Design (CRD) with three treatments of using HCI 2,5%, 3%, and 3,5%. Data were analyzed using analysis of variance (ANOVA). Results of this research showed that the best HCI concentration of 2.5% significantly (P<0,05) for physical and chemical quality were tensile strength, elongation, tear strength, contains of chrome, pH, and hedonic test. Meanwhile non significantly (P<0,05) for the chemical quality was water content. Tilapia skin tanned by treatment with HCl 2.5% on process pickling had the best physical and chemical strength were tensile strength (2348,6 N/cm²); elongation (23,63%); tear strength (235,20 N/cm²); contains of chrome oxide (6,23%); pH (4,3); water content (17,63%); meat fibers value (4,46); skin value (4,43); and nerf value (4,51).