Effect of Ducks Yolk and Formic Acid in Fat Liquoring Process on the Physical Quality of Broiler Chicken Shank Chrome Tanning
The purpose of this study was to find out the effect of ducks yolk and formic acid in fat liquoring process of the tanned skin. The materials used in this study were 30 pieces of 7 weeks of broiler chicken shank. The study was carried out using completely randomized design. The variables measured w...
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University of Brawijaya
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doaj-039dfb9e0b594e7cbe1d8758af356c292020-11-24T23:19:48ZindUniversity of BrawijayaJurnal Ilmu dan Teknologi Hasil Ternak1978-03032338-16202017-07-01121293810.21776/ub.jitek.2017.012.01.5238Effect of Ducks Yolk and Formic Acid in Fat Liquoring Process on the Physical Quality of Broiler Chicken Shank Chrome TanningMustakim Mustakim0Aris Sri Widati1Khotibul Umam2Lita Umaya3Teknologi Hasil Ternak Fakultas Peternakan Universitas BrawijayaTeknologi Hasil Ternak Fakultas Peternakan Universitas BrawijayaTeknologi Hasil Ternak Fakultas Peternakan Universitas BrawijayaBagian Teknologi Hasil Ternak Fakultas Peternakan Universitas BrawijayaThe purpose of this study was to find out the effect of ducks yolk and formic acid in fat liquoring process of the tanned skin. The materials used in this study were 30 pieces of 7 weeks of broiler chicken shank. The study was carried out using completely randomized design. The variables measured were softness, tensile strength and stretch of the tanned skin. Data were analyzed by analysis of variance and followed by Duncan’s Multiple Range Test. The research results showed that the addition of ducks yolk and formic acid didn’t gave significantly affect on the softness (p>0.05), while gave highly significant affect on tensile strength and stretch (p<0.01). Interaction between two treatment didn’t gave significantly affect (p>0.05) on the softness and stretch, and have significantly (p<0.05) on the tensile strength of leather. The conclusion of this research the addition of 11% duck yolk and 1% formic acid in fat liquoring is the best treatment for broiler chicken shank chrome tanning on the skin softness (2,667), tensile strength (135,707 kg/cm2), and stretch (37,34%), respectively.http://jitek.ub.ac.id/index.php/jitek/article/view/265Broiler chicken shankchrome tanningducks yolkformic acidand fat liquoring proces |
collection |
DOAJ |
language |
Indonesian |
format |
Article |
sources |
DOAJ |
author |
Mustakim Mustakim Aris Sri Widati Khotibul Umam Lita Umaya |
spellingShingle |
Mustakim Mustakim Aris Sri Widati Khotibul Umam Lita Umaya Effect of Ducks Yolk and Formic Acid in Fat Liquoring Process on the Physical Quality of Broiler Chicken Shank Chrome Tanning Jurnal Ilmu dan Teknologi Hasil Ternak Broiler chicken shank chrome tanning ducks yolk formic acid and fat liquoring proces |
author_facet |
Mustakim Mustakim Aris Sri Widati Khotibul Umam Lita Umaya |
author_sort |
Mustakim Mustakim |
title |
Effect of Ducks Yolk and Formic Acid in Fat Liquoring Process on the Physical Quality of Broiler Chicken Shank Chrome Tanning |
title_short |
Effect of Ducks Yolk and Formic Acid in Fat Liquoring Process on the Physical Quality of Broiler Chicken Shank Chrome Tanning |
title_full |
Effect of Ducks Yolk and Formic Acid in Fat Liquoring Process on the Physical Quality of Broiler Chicken Shank Chrome Tanning |
title_fullStr |
Effect of Ducks Yolk and Formic Acid in Fat Liquoring Process on the Physical Quality of Broiler Chicken Shank Chrome Tanning |
title_full_unstemmed |
Effect of Ducks Yolk and Formic Acid in Fat Liquoring Process on the Physical Quality of Broiler Chicken Shank Chrome Tanning |
title_sort |
effect of ducks yolk and formic acid in fat liquoring process on the physical quality of broiler chicken shank chrome tanning |
publisher |
University of Brawijaya |
series |
Jurnal Ilmu dan Teknologi Hasil Ternak |
issn |
1978-0303 2338-1620 |
publishDate |
2017-07-01 |
description |
The purpose of this study was to find out the effect of ducks yolk and formic acid in fat liquoring process of the tanned skin. The materials used in this study were 30 pieces of 7 weeks of broiler chicken shank. The study was carried out using completely randomized design. The variables measured were softness, tensile strength and stretch of the tanned skin. Data were analyzed by analysis of variance and followed by Duncan’s Multiple Range Test. The research results showed that the addition of ducks yolk and formic acid didn’t gave significantly affect on the softness (p>0.05), while gave highly significant affect on tensile strength and stretch (p<0.01). Interaction between two treatment didn’t gave significantly affect (p>0.05) on the softness and stretch, and have significantly (p<0.05) on the tensile strength of leather. The conclusion of this research the addition of 11% duck yolk and 1% formic acid in fat liquoring is the best treatment for broiler chicken shank chrome tanning on the skin softness (2,667), tensile strength (135,707 kg/cm2), and stretch (37,34%), respectively. |
topic |
Broiler chicken shank chrome tanning ducks yolk formic acid and fat liquoring proces |
url |
http://jitek.ub.ac.id/index.php/jitek/article/view/265 |
work_keys_str_mv |
AT mustakimmustakim effectofducksyolkandformicacidinfatliquoringprocessonthephysicalqualityofbroilerchickenshankchrometanning AT arissriwidati effectofducksyolkandformicacidinfatliquoringprocessonthephysicalqualityofbroilerchickenshankchrometanning AT khotibulumam effectofducksyolkandformicacidinfatliquoringprocessonthephysicalqualityofbroilerchickenshankchrometanning AT litaumaya effectofducksyolkandformicacidinfatliquoringprocessonthephysicalqualityofbroilerchickenshankchrometanning |
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