PENGARUH LEVEL ENZIM PAPAIN DENGAN PENAMBAHAN Sodium Dodecyl Sulfate 0.2% PADA PROSES BATING TERHADAP KUALITAS FISIK KULIT DOMBA SAMAK KROM

• المؤلفون الرئيسيون: , MUHAMMAD NUR HAFIIZH, , Prof. Dr. Ir. Suharjono Triatmojo, MS.
• التنسيق: Theses and Dissertations NonPeerReviewed
• منشور في: [Yogyakarta] : Universitas Gadjah Mada 2014
• الموضوعات: ETD
• الوصول للمادة أونلاين: https://repository.ugm.ac.id/131171/; http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=71622
• المؤسسة: Universitas Gadjah Mada

This research was intended to study the effect of papain enzyme level with 0,2% SDS addition in bating process on physical quality of sheep skins chromed tanned. The physical quality consisted of tensile strength (kg/cm2), elongation (%), and shrinkage temperature (ºC). The research used 12 sides o...