PENGARUH LEVEL PENGGUNAAN ENZIM PAPAIN DENGAN PENAMBAHAN SORBITOL PADA PROSES BATING TERHADAP KUALITAS FISIK KULIT DOMBA SAMAK NABATI
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 tre...
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| Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2014
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