No abstract

No abstract

Gambier contains tannin which functions as vegetable tanning material. This study aimed to determine, the gambier addition to produces the best chemical quality leather according to Indonesian National Standard chemical quality goatleather (SNI 06-0463-1989 06-0994-1989 and SNI No.0253-2009.

The research was aimed to investigate the influence of minimizing chromium use on combined chromium-gambier process upon the characteristics of tanned leather. At the first stage of tanning process, chromium was used and in the second stage it was replaced by gambier. The raw material used was dried saline-preserved goat skin. The treatments applied on the tanning process were the different concentrations of chromium ranging from the highest level of 6% to the lowest level of 1% which was then re-tanned by using 8% concentration of gambier. The examination parameters included chemical and physical properties as well as visual investigation on the tanned leather in accordance with SNI-06-0463-1989-A. The result showed that the tanning process by using 2% chromium in the first step and 8% gambier in the second step was a treatment combination producing tanned leather that met the standard. The examination on tanned leather resulted from such treatment showed 56.33% rawhide, 17.45% of bound tannin, 31.22% of tanning level, tensile strength 386.30 kg/cm 2 , flexibility 31.91%, leather width 1.3 mm, density 0.75 g/cm 3 , the leather was quite elastic with light brownish color. In conclusion, minimizing the use of chromium in the combined tanning process of chromium and gambier can be implemented to the lowest of 2% chromium concentration and 8% gambier in the first and second step, respectively.

The purpose of this study is to determine the role of pericarp of Garcinia mangostana (commonly known as Mangosteen) extract as natural antioxidants in rendang. The materials used in this study were obtained from Mangosteen of Pariaman, West Sumatera, Indonesia. Xhantones were extracted from the pericarp of Garcinia mangostana by using ethanol. The rendang were made with additional Mangosteen extract: 0%, 0.25%, 0.5%, 0.75% and 1%. The data obtained were processed statistically. If treatment showed significant results (P <0.05), it then further tested by using Duncan’s Multiple Range Test (DMRT) with SPSS method. Results indicated that pericarp of Mangosteen produces the antioxidants. Xanthones content of Mangosteen extract was 37.5 mg/100ml. Another component were found: total phenolic content 90 mg gallic acid equivalents (GAE/g dry weight) mg GAE/g, tannins 3.02% and anthocyanins 1.85%. The organoleptic test showed that addition of the extract in rendang was not significant (P>0.05) and addition of mangosteen extract could extend the storage life of rendang.