Pengaruh Perbedaan Mordan Terhadap Hasil Pencelupan Pada Bahan Katun Menggunakan Ekstrak Kulit Buah Kopi (Coffea)

Abstract

Abstract The development of textile colors with chemicals has many negative impacts, especially on the environment and skin health. Therefore people re-use natural dyes. So in this study, the authors examined the skin of coffee fruit for natural dyes. This type of research is experimental research. The data used are primary data sourced from 15 panelists, then the collected data is processed and analyzed using the Friedman K-Related Sample Test and percent with SPSS (Statistical Product and Service Solution) Version 21.0. The author conducted a coffee fruit skin experiment into a color extract with a ratio of 1:10 using mordan vinegar, baking soda, and whiting . Immersion of cotton with coffee fruit skin extract (Coffea) using mordan acid vinegar Off-White with color code # 1DBCA and flat color uniformity, dyeing coffee fruit skin extract (Coffea) using mordan soda cake to produce Wheat Light Brown color with color code # FDB4D4 and fairly flat color evenness, immersion extract of coffee fruit skin (Coffea) using mordan whiting produces Sepia Brown color with color code # 974706 and with flat color evenness. on the flatness of color shows the results 0.528> 0.5, which means that HO is accepted. meaning that there is no significant effect due to differences in mordan on the evenness of color in dyeing cotton. Keywords: influence, differences in mordan, dyeing, cotton, coffee skin extract