Pengaruh sumber dan konsentrasi garam (Na Cl) pada proses pengasaman (pickling) terhadap mutu kulit domba untuk sarung tangan

The aim of the research was to determine the effects of source and concentration of salt (NaCl) during the pickling process on the leather quality of sheep skin for glove. The kind of salt and concentration developed during pickling process of sheep skin the purified salt, Australian salt, Wedung Demak salt, Madura salt and control salt, was utilized the various concentration was 4%, 6% and 8%, respectively. The test parameter are chemist, physical and visual test. The sheep leather was products like wet blue leather and crust leather, and then they were subsequently tested for their quality such as water content, ash content and Cr2O3 content for wet blue leather and visual test for crust leather such as condition of leather, color, tear strength and resilient. The wet blue leather was water 44,98%, dust 6,90%, and Cr2O3 3,7%, performed with SNI 06-3538-1994, Standard sheep/goat wet blue leathers. Crust of that leather was bright leather condition about soft, non deflated, flexible, color was average, the tear strength moderately was powerful, the spring was elastic, tensile strength was 156,62 kg/cm2 and elongation at break 42% these quality parameter were comply with regulation standard was SNI 06-4035-1996, Standard the glove leather from sheep/goat leather.