Title: Sains dan teknologi proses produksi minyak/lemak dan kulit samoa (chamois leather).

Authors: Ono Suparno, Ika A. Kartika, Muslich.

Author affiliations: Department of Agroindustrial Technology, Bogor Agricultural University (IPB), Bogor.

Print ISSN: 978-979-493-534-7.

Publisher: PT Penerbit IPB Press, Bogor, Indonesia.

Publication date: May 2013.

Abstract/Summary: 

Minyak/lemak merupakan salah satu komponen penting dalam bahan-bahan alami atau bahan-bahan hasil pertanian, selain protein, karbohidrat, dan air. Material tersebut memiliki berbagai kegunaan, yakni sebagai sumber energi (kalori), media pemanas, pelumas, dan pelarut warna, rasa serta aroma, sehingga bahan tersebut berperan penting, baik di industri pangan maupun nonpangan.  Pada industri penyamakan kulit, sebagian minyak/lemak berguna sebagai bahan penyamak (tanning agent) untuk memproduksi kulit samoa (chamois leather) dan minyak/lemak yang sudah dimodifikasi digunakan dalam proses pelemakan (fatliquoring). Pemahaman mengenai dasar-dasar penyamakan kulit, khususnya kulit samoa masih berdasarkan pengetahuan turun-temurun dan pengalaman,  walaupun usaha-usaha terbaik telah dilakukan oleh ilmuwan-ilmuwan dewasa ini. Bahan penyamak yang digunakan di industri kulit samoa dewasa ini masih menggunakan minyak ikan yang menghadapi permasalahan pada mutu produk dan biaya produksi kulit samak tersebut. Oleh karena itu, pemahaman secara ilmiah diperlukan supaya terjadi peningkatan kesinambungan industri yang menghasilkan material unik yang diturunkan dari sumber alami tersebut. Selain itu, bahan-bahan penyamak baru perlu diteliti dan dikembangkan untuk meningkatkan mutu produk kulit samoa, menurunkan biaya produksi,  dan sekaligus meningkatkan nilai tambah bahan-bahan penyamak baru tersebut.  Buku ini ditulis dengan harapan dapat membantu memberikan sains dan teknologi proses produksi minyak/lemak dan kulit samoa untuk meningkatkan nilai tambah dan produksi kedua material tersebut. Buku ini menjelaskan ilmu pengetahuan dan teknologi proses produksi minyak/lemak dan kulit samoa, yang mencakup definisi, sifat-sifat, metode ekstraksi, dan pengujian minyak/lemak; dan definisi, sifat-sifat, proses produksi, standar mutu, serta pengujian kulit samoa. Buku ini ditulis dengan harapan dapat membantu memberikan sains dan teknologi proses produksi minyak/lemak dan kulit samoa untuk meningkatkan nilai tambah dan produksi kedua material tersebut, khususnya di Indonesia.  Oleh karena itu, buku ini tidak hanya ditujukan untuk pembaca dari kalangan akademisi, mahasiswa, dan pelajar, tetapi juga untuk praktisi/pewirausaha teknologi (technopreneur) agroindustri dan pembuat kebijakan ekonomi.

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