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The 4th International Conference on Agriculture and Bio-industry (ICAGRI-2022) IOP Publishing
IOP Conf. Series: Earth and Environmental Science 1183 (2023) 012058 doi:10.1088/1755-1315/1183/1/012058

Physical quality of vegetable tannery of tilapia leather during

storage

D I P Jhouhanggir, A Pertiwingrum*, V Pastawan

Faculty of Animal Science, Gadjah Mada University, Yogyakarta, 55281, Indonesia

*Email: artiwi@mail.ugm.ac.id

Abstract. Tilapia leather will be stored for several months to be used as production stock. This
research was carried out by a vegetable tannery of tilapia leather that was stored for various times
at room temperature. The vegetable tanning materials used are mimosa and syntan. This research
aims to determine the effect of various storage times on the physical quality of vegetable tannery
of tilapia leather. Storage variations of 0, 3 and 6 months were used in this research. 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 affected, while the shrinkage temperature was not significantly affected. In
conclusion, the variations of storage time caused the decreasing vegetable tannery of tilapia
leather quality that can be used for reference about the length of storage time that can still be
tolerated to maintain the quality of vegetable tannery of tilapia leather as the leather product
commercial.

1. Introduction
Tilapia skin is mostly produced in the tilapia fillet agroindustry which has begun to be widely developed
in Indonesia. Tilapia skin can be a good market prospect because the tilapia skin that has been tanned
(tilapia leather) has a quality that is almost equivalent to reptile skin. Tilapia leather can give an aesthetic
impression to various leather products. It has a specific style that is different from other skins and has a
thickness and area that allows it to be made into leather products such as wallets, bags, sandals and so
on [1].
Storage time is one of the factors that cause a decrease in the physical quality of the leather. Storage
time is a critical point for changes in product quality. The skin during storage is very susceptible to
fungal growth and bacteria that can affect changes in the structure of the leather. The physical qualities
of leather such as tensile strength, elongation and shrinkage temperature depend on the structure of the
leather [2].
In this research, we investigated the effect of storage time variations in the tannery of tilapia leather.
This research was carried out to determine the physical quality of tilapia leathers through the variations
in storage time. The physical quality can be assessed through several indicators: shrinkage temperature,
elongation and tensile strength.

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The 4th International Conference on Agriculture and Bio-industry (ICAGRI-2022) IOP Publishing
IOP Conf. Series: Earth and Environmental Science 1183 (2023) 012058 doi:10.1088/1755-1315/1183/1/012058

2. Materials and methods

2.1 Leather Production

2.1.1 Sorting. The tanning process begins with sorting the tilapia skin. Suitable skin is skin that looks
like fresh skin with the characteristics of not having a bad smell, not torn, scales are not damaged, and
have sufficient area.

2.1.2 Fleshing. Fleshing done to remove any flesh and scales that are still attached to the skin. This
process is carried out using a set knife. Leftover meat and scales, then discarded.

2.1.3 Liming. The liming process is carried out by add water as much as 600% of the weight of the skin.
Teepol as much as 1% and 5% lime is added to the water. Skin is inserted and stirred for 30 minutes into
the solution, then allowed to stand for 30 minutes.

2.1.4 Deliming. Lime removal is done by adding water as much as 200% and ZA as much as 1% into
the skin and stirred for 30 minutes. Addition of 1% FE into skin and stirred for 30 minutes.

2.1.5 Bating and Degreasing. Bating was carried out by adding 4% pancreobat enzymes and 1% teepol
into the skin and stirred for 60 minutes. Wash skin until clean after stirring for 60 minutes. degreasing
is done by adding 1% degreasing agent into the skin and stirred for 30 minutes. The skin is washed until
clean after stirring for 30 minutes. Wash the skin using running water.

2.1.6 Pickling. Pikcling is done by add 150% water and 15% salt into the skin, then stirred for 30 minutes.
1% FA is added to skin, then stirred for 30 minutes. 0.5% H2SO4 added 3 times into the skin every 20
minutes and stirred for 60 hours.

2.1.7 Tanning. Tanning is done with add water as much as 100% into the skin. Tanning material in the
form of mimosa added as much as 4%. The skin is stirred for 30 minutes. Tanning material in the form
of syntan is added as much as 8%. The skin is then stirred for 30 minutes.

2.1.8 Fat Liquoring. Fat liquoring is done by adding palm oil to relax the tanned skin structure. The
addition of 5% palm oil was stirred for 60 minutes.

2.1.9 Dyeing and Drying. The skin is washed using running water until clean before base painting.
Adding warm water (60oC) as much as 100% and lavelling agent as much as 1% stirred for 10 minutes.
The addition of 1% dyes was stirred for 60 minutes. Addition 3% sulphonated oil was stirred for 60
minutes. Addition 1.5% HCOOH was stirred for 20 minutes. Adding antifungal as much as 0.02% stirred
for 10 minutes. The skin is washed clean using water flow. Drying is done by pressing the skin on the
board using nails.

2.2 Tensile strength

Tensile strength is the maximum load to pull the skin to break. Testing the tensile strength of tilapia
tanned skin was carried out using a Tensile Strain Tester. The test procedure is guided by SNI-061795-
1990 and can be calculated by the following calculation:
G
Tensile strength =
(1)
N/cm2
txl

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The 4th International Conference on Agriculture and Bio-industry (ICAGRI-2022) IOP Publishing
IOP Conf. Series: Earth and Environmental Science 1183 (2023) 012058 doi:10.1088/1755-1315/1183/1/012058

G = the load used to pull the tilapia leather’s sample (kg).

t = thickness of tilapia leather’s sample (cm).
l = width of tilapia leather’s sample (cm).

2.3 Elongation
Elongation is the increase in the length of the tilapia leather when the sample is pulled until the sample
is almost broken divided by its original length. Elongation test results can be expressed in the form of a
percentage (%). Elongation of sample tested by Tensile Strain Tester and and can be calculated as
follows:

Elongation = Li− Lo x 100%

(2)
Lo
Li = length of sample at near break (cm).
Lo = sample length before being drawn (cm).

2.4 Shrinkage Temperature

Shrinkage temperature is the temperature which the collagen structure shrinks by extreme conditions.
The sample size to be tested is 1 x 4 cm. The sample is positioned at the end of the clamp of the tensile
strain tester. The mixture of water and glycerin is put into a beaker and heated using a stove until it
reaches a temperature of 50oC. The temperature increases gradually as it is heated and the measuring
thread shifts indicating that the sample is shrinking. Shrinkage test results are recorded as shrinkage
temperature.

3. Results and discussion

3.1 Tensile Strength
Tensile strength is one of the parameters used to measure the quality of tanned leather. The minimum
tensile strength guideline for the tilapia skin refers to Indonesian National Standard (SNI) 06-6121 1999
for the upper leather of footwear products is 1600 N/cm2.

Table 1. Results of wrinkle temperature test (oC) of tilapia leather.

P0 P1 P2
Replication 1 3218.670 2896.600 1296.750
Replication 2 4007.030 1126.690 1180.660
Replication 3 2710.620 2652.000 1170.770
Average 3312.107 2225.097 1216.060
Skin that has loose collagen fibers has a lower tensile strength value. Leather with high tensile
strength has a low elongation percentage, and vice versa [3]. Thin skin has loose collagen fibres so it has
a lower tensile strength than thicker skin. The high or low tensile strength of tanned leather also depends
on several factors including the type of tanner, the storage time and the species of animal. The longer
storage time of tanned leather increases the potential for degradation of the skin's constituent tissues.
This continues throughout the storage period, potentially reducing the quality of the leather [4].

3
The 4th International Conference on Agriculture and Bio-industry (ICAGRI-2022) IOP Publishing
IOP Conf. Series: Earth and Environmental Science 1183 (2023) 012058 doi:10.1088/1755-1315/1183/1/012058

Tensile
3500
Strength 3312.197
3000
(N/Cm2)
2500
2225.097
2000
Tensile Strength
1500
1216.06
1000
500
0
0 3 6
Storage Time (Month)

Figure 1. Graph of the relationship between storage time in terms of tensile strength of tilapia leather.

We did an experiment on tilapia leather stored for 0.3 and 6 months. The results of tensile strength
measurement in successive are 3312.7 N/cm2, 2225.1 N/cm2 and 1216.1 N/cm2. The longer storage time
decreases the tensile strength of tilapia leather, but the storage time of 3 months was not significantly
different (Figure 1). This shows that the tensile strength of tilapia leather with a storage period of 0 and
3 months meets the SNI requirements for upper leather footwear products, while the tensile strength of
tilapia leather with a storage period of 6 months does not meet the SNI requirements.

3.2 Elongation
The tanned skin becomes weak due to the reduction of elastin in the process of liming and eroding
protein. Elastin is a fibrous protein that forms very elastic fibers because it has amino acid chains that
form an angle so that when it is under tension it will be straight and return to its original state when the
tension is released, so the loss of elastin in skin proteins will cause the skin to become weak so that the
value of elastin in the skin becomes weak and high elasticity [5]. The maximum tensile strength
guideline for tilapia skin refers to Indonesian National Standard (SNI) for tanned tilapia skin, which is
a minimum of 50%.
Table 2. Results of elongation of tilapia leather.
P0 P1 P2
Replication 1 82.760 95.440 104.600
Replication 2 57.760 97.600 104.660
Replication 3 74.080 85.440 104.860
Average 71.533 92.827 104.707

Removing non-collagen proteins that are not perfect also causes the opening of collagen fibers to
be limited so that it inhibits the penetration of tanners and the leather will be easily torn. Leather
elongation affects the quality of leather goods produced, such as shoes, wallets, jackets, or bags. If the
skin elongation value is low, the skin will crack easily, and if the elongation rate is high, the skin will
change shape and increase in size.

4
The 4th International Conference on Agriculture and Bio-industry (ICAGRI-2022) IOP Publishing
IOP Conf. Series: Earth and Environmental Science 1183 (2023) 012058 doi:10.1088/1755-1315/1183/1/012058

120
100 104.797
92.027
80
71.533
Elongation (%) 60 Elongation
40
20
0
0 3 6
Storage Time (Month)

Figure 2. Graph of the relationship between storage time in terms of elongation of tilapia leather.

We observed the elongation of tilapia leather stored for 0,3 and 6 months. The results of elongation
measurement in successive are 71.7%, 92.8% and 104.7% respectively. The longer storage time
increased the elongation of tilapia leather, but the storage times for 3 and 6 months were not significantly
different (Figure 2). This shows that the elongation of the skin will increase with increasing storage time.
From the results of the above study, it was shown that tilapia skin stored at 0, 3 and 6 months did not
meet the SNI requirements for tanned tilapia skin.

3.3 Shrinkage Temperature

Shrinkage temperature is the temperature which the collagen structure shrinks. Shrinkage occurs due to
folding of the polypeptide chain due to the breaking of the strength of the woven fibers by extreme
conditions. Leather products that have a shrinkage temperature value above 70oC will be more durable
and long-lasting because they have higher hydrothermal resistance [7]. The minimum guideline for
tilapia skin wrinkle temperature refers to the Indonesian National Standard (SNI) 06-6121-1999 for
finished goods is 70oC.

Table 3. Results of shrinkage temperature of tilapia leather.

P0 P1 P2
Replication 1 76.00 74.00 72.00
Replication 2 77.00 73.00 73.00
Replication 3 74.00 74.00 71.00
Average 75.67 73.67 72.00

Increased resistance (resistance) to wet heat is one of the important conditions for the leather when
making products. The tilapia leather can shrink and harden due to excessive heat other than that the skin
can hardened with time and without treatment as a result the fibers in the skin become stiff and brittle
[8].

5
The 4th International Conference on Agriculture and Bio-industry (ICAGRI-2022) IOP Publishing
IOP Conf. Series: Earth and Environmental Science 1183 (2023) 012058 doi:10.1088/1755-1315/1183/1/012058

80
75.67 73.67
70 72
60
Shrinkage 50
Temperature Shrinkage
40
Temperature
30
20
10
0
0 3 6
Storage Time (Month)

Figure 3. Graph of the relationship between storage time in terms of shrinkage temperature of tilapia
leather.

We observed the shrinkage temperature of tilapia leather stored for 0.3 and 6 months. The results of
shrinkage temperature measurements with varying storage times are 75.7°C, 73.7°C and 72 °C. The
addition of storage time increased the elongation of tilapia leather, but the storage time of 3 months was
not significantly different (Figure 3). The experimental results of all treatments on the samples met the
SNI guidelines for tilapia skin. This shows that during 6 months of storage, the skin shrinkage
temperature of tilapia is still good. The shrinkage temperature of tilapia leather decreased with increasing
storage time [8], but the tilapia leather with 6 months of storage was still following the SNI quality
requirements.

4. Conclusions
It can be concluded that the physical quality of tilapia leather is still good after three months of storage
and this can be a reference for storing leather in the production process of commercial goods.

Acknowledgements
The research was funded by the RTA program of the Universitas Gadjah Mada with assignment letter
number of 3550/UN1.P.III/Dit-Lit/PT.01.05/2022. The authors would like to thank students from the
Faculty of Animal Science Universitas Gadjah Mada who helped with data collection.

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The 4th International Conference on Agriculture and Bio-industry (ICAGRI-2022) IOP Publishing
IOP Conf. Series: Earth and Environmental Science 1183 (2023) 012058 doi:10.1088/1755-1315/1183/1/012058

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