Effect of using fresh palm oil and used palm oil as a fatliquoring agent to the physical quality of tilapia fish skin in vegetable tannery

Ambar Pertiwiningrum,Viagian Pastawan,Kurniawan Eko Nugroho,Mohammad Zainal Abidin,Ragil Yuliatmo,Muhammad Aziz Nur Roufi,Yuny Erwanto,E Widodo,Suyadi Suyadi,M.H Natsir,S Wahjuningsih,V.M.A Nurgiartiningsih,O Sjofjan,A Jayanegara,G Ciptadi,Marjuki Marjuki

doi:10.1051/e3sconf/202233500008

Abstract

Fish skin is one of the alternative materials to replace the common animal skin that used in the leather tannery. This research was carried out by vegetable tanning to the tilapia fish skin using selected concentration of fresh palm oil and used palm oil. The study aims to find out the physical quality of leather through the using of fresh and used palm oil as fatliquoring agent in the vegetable tannery process. The same concentration of fresh palm oil (5%) and used palm oil (5%) were used in this study. The parameter of tensile strength, elongation, and shrinkage temperature as physical quality was observed in triplicates. Based on the results, tensile strength and leather elongation were significantly increased, while the shrinkage temperature was not significantly affected. In conclusion, the addition of palm oil caused the increasing tilapia fish skin quality that can be used for commercial products, and it became the alternative material that could be use in vegetable tannery processing.

Highlights

Tilapia is a type of freshwater fish consumption and is sold as a fresh fish
The quality of skin to be a leather depends on the character of the fresh skin itself, especially for fish skin, tilapia fish skin has a good and unique character to be processed in vegetable tannery compared to common others animal fresh skin (Table 1)
We investigated the using of fresh palm oil and used palm oil as a fat liquoring agent in the tannery of tilapia skin

Summary

Introduction

Tilapia is a type of freshwater fish consumption and is sold as a fresh fish. There are several companies that process tilapia into fillets, and by-product of processing tilapia into fillets is skin. Fat liquoring process is part of the tannery which aims to put the oil molecules in space that exists between the fibres of the skin and can serve as a lubricant. The use of palm oil in the tanning process can function as an emulsion stabilizer and a good lubricant to produce a limp leather [5,6,7]. We investigated the using of fresh palm oil and used palm oil as a fat liquoring agent in the tannery of tilapia skin. The study aims to find out the physical quality of leather through the using of fresh and used palm oil as fatliquoring agent in the vegetable tannery process. The physical quality of tilapia leather was observed and evaluated by examining parameters of tensile strength, elongation, and shrinkage temperature

Tannery process of tilapia fish skin

Elongation

Shrinkage temperature

Tensile strength

Conclusion