Physical quality of vegetable tannery of tilapia leather during storage

Abstract

Tilapia leather will be stored for several months to be used as production stock. This research was carried out by a vegetable tannery of tilapia leather that was stored for various times at room temperature. The vegetable tanning materials used are mimosa and syntan. This research aims to determine the effect of various storage times on the physical quality of vegetable tannery of tilapia leather. Storage variations of 0, 3 and 6 months were used in this research. 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 affected, while the shrinkage temperature was not significantly affected. In conclusion, the variations of storage time caused the decreasing vegetable tannery of tilapia leather quality that can be used for reference about the length of storage time that can still be tolerated to maintain the quality of vegetable tannery of tilapia leather as the leather product commercial.