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The purpose of this study was to determine the effect of the use of mimosa, to manufacture environmentallyfriendly leather for jacket by using the C-RFP system (C=Conditioning, R=Rapid, F=Fass (drum), P=Powder), onphysical, organoleptic, and morphology properties of leather. It was also to obtain a formula for vegetable tanningwith C-RFP system. Pickled skins are conditioned (pre-tanning) using Sodotan TSN and Sodotan APR, and thenSodotan TSN was chosen due to it meets the requirements of SNI leather for jacket (SNI 4593:2011). Then, pickledskins were tanned with mimosa and applied C-RFP system or rapid tanning without water added. Mimosa, usedin this research, were 15%, 20%, and 25% and fatliquor were 12.5%, 15%, and 17.5%. Furthermore, The leatherwere finished into an environmentally friendly leather for jackets, and then tested for physical and organolepticproperties based on the SNI 4593:2011 as well as leather morphology (SEM). The physical test result shows thatfor mimosa 15%, 20% and 25%, and for fatliquor 15% and 17.5% are fullfill the SNI.Tujuan penelitian ini adalah untuk mengetahui pengaruh penggunaan mimosa terhadap pembuatan kulit jaketramah lingkungan menggunakan sistem C-RFP (C=Conditioning, R=Rapid, F=Fass (drum), P=Powder), ditinjaudari sifat fisis, organoleptis, dan morfologi kulit. Selain itu juga memperoleh resep untuk penyamakan kulit nabatidengan sistem C-RFP. Kulit pikel dikondisikan (pre-tanning) menggunakan Sodotan TSN dan Sodotan APR untukselanjutnya dipilih Sodotan TSN karena diperoleh hasil kulit jaket ramah lingkungan yang memenuhi persyaratanSNI kulit jaket (SNI 4593:2011). Kulit pikel selanjutnya disamak menggunakan mimosa dengan sistem C-RFP/samak cepat yaitu penyamakan tanpa air. Mimosa yang digunakan adalah 15%, 20%, dan 25% dan minyak yangdigunakan adalah sebesar 12,5%, 15%, dan 17,5%. Kulit kemudian difinish menjadi kulit jaket ramah lingkungan,dan selanjutnya kulit diuji fisis, organoleptis sesuai dengan SNI 4593:2011 dan uji morfologi kulit (SEM). Hasil ujifisis kulit yang memenuhi SNI adalah penggunaan mimosa 15%, 20%, dan 25%, serta penggunaan minyak 15%dan 17,5%. |
