| Summary: | This research aims to know the influence of level papain enzyme with 0.15% sorbitol addition in bating process of sheep skins vegetable tanning to tensile strength, elongation, and shrinkage temperature of tanned skins. Research material were 12 sides of fresh sheep skins and were divided into 4 treatments in bating process. The groups treatment were P0 (oropon 1%) as control, P1 (papain 1%), P2 (papain 2%), and P3 (papain 3%) with 0.15% sorbitol addition to all treatment. The research was done in three replications. The data of physical qualities were analized using completely randomized design of one way pattern. The mean differences was tested by Duncan's New Multiple Range Test (DMRT). Average result of strength tensile testing in P0, P1, P2, and P3 consecutive 516.04 kg/cm2, 369.58 kg/m2, 465.27 kg/cm2, and 561.44 kg/cm2. The result showed that papain enzyme influenced in tensile strength which the highest result was 561.44 kg/cm2 of P3 treatment. Statistical also showed that there was significant different between P1 compared with P0, P2, and P3. Average of elongation skins were 38.74%, 45.49%, 53.47%, and 41.64% respectively. Average of shringkage temperature skins were 80.44°C, 81.00°C, 80.67°C, and 77.78°C respectively. Statistical result showed elongation and shringkage temperature did not any significant difference. In conclusion the treatment using 3% enzyme papain with 0.15% sorbitol addition in bating process resulted best tensile strength of tanned skins.
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