PENGARUH LEVEL PAPAIN DENGAN PENAMBAHAN SORBITOL 0,15% PADA PROSES BATING TERHADAP KUALITAS FISIK KULIT KAMBING SAMAK KROM
This research was intended to study the effect of enzyme papain level with sorbitol 0.15% addition in bating process on physical quality of goatskins chromed tanned. The physical quality consisted of tensile strength (Kg/cm2), elongation (%), and shrinkage temperature (ºC). The research used 12 sid...
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| Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2014
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