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Fish skin is one of the alternative materials to replace the common animal skin that used in the leather tannery. This research was carried out by vegetable tanning to the tilapia fish skin using selected concentration of fresh palm oil and used palm oil. The study aims to find out the physical quality of leather through the using of fresh and used palm oil as fatliquoring agent in the vegetable tannery process. The same concentration of fresh palm oil (5%) and used palm oil (5%) were used in this study. The parameter of tensile strength, elongation, and shrinkage temperature as physical quality was observed in triplicates. Based on the results, tensile strength and leather elongation were significantly increased, while the shrinkage temperature was not significantly affected. In conclusion, the addition of palm oil caused the increasing tilapia fish skin quality that can be used for commercial products, and it became the alternative material that could be use in vegetable tannery processing.

Effect of using fresh palm oil and used palm oil as a fatliquoring agent to the physical quality of tilapia fish skin in vegetable tannery