| Summary: | The aim of research was to find out the concentration effect of extract stew bark on the
quality of tanned skin barramundi. This research used completely random design with
treatment concentration bark extract of tingi, they were : 5%(a1), 7.5%(a2), 10%(a3),
12.5% (a4), and 15% (a5 ) with 3 replications. The quality parameters were physical
properties [thickness (mm), tensile strength (N/cm2), elongation at break (%), tear
strength (N/cm), shrinkage temperature (ºC), softness (mm), and chemical properties
that is fat content (%)]. The data were analyzed by analysis of variance method and
subsequently by Duncan Multiple Range Test (DMRT) on significant of 95% (α. 0.05).
Based on this research, the thickness of tanned skin of barramundi from each treatment,
they were respectively: 0.69
|
|---|