The effect of solvent and temperature on yield and pectin characteristics from kepok banana peels
DOI:
https://doi.org/10.31315/e.v18i2.5400Keywords:
kulit pisang kepok, pektin, HCl, asam asetatAbstract
Pectin is structurally and functionally the most complex polysaccharide in plant cell walls. Pectin is widely used as an adhesive and emulsifier in the food, pharmaceutical industry and also as an adsorbent in waste water treatment. This research used banana peels as a raw material. The purpose of this study was to study the effect of temperature and solvent (acetic acid and hydrochloric acid) on the characteristics of pectin (ash content, methoxyl and galacturonic content). This research was carried out in a stirred tank reactor for 90 minutes with various types of solvents (hydrochloric acid and acetic acid) and extraction temperatures (60, 70, 80 and 90) 0C. Based on the research, it was found that the optimum pectin yield with 0.25 N HCl at a temperature of 800C was 24.93%. The characteristics of pectin which include galacturonic acid, methoxyl content, ash content and equivalent weight at an extraction temperature of 800C with a concentration of 0.25 N HCl were 79,56%; 2.65; 6,72% and 3846References
Agus Budiyanto dan Yulianingsih. 2008. Pengaruh Suhu dan Waktu Ekstraksi terhadap Karakter Pektin dari Ampas Jeruk Siam (Citrus nobilis L). Jurnal Penelitian Pascapanen Pertanian, Vol. 5 No 2, Hal 37-44
Akhmalludin A. K. 2011. Pembuatan Pektin Dari Kulit Coklat Dengan Cara Ekstraksi. Skripsi. Semarang: Jurusan Teknik Kimia. Fakultas Teknik. Universitas Diponegoro Tembalang.
Arviani, 2009. Studi Perbandingan Metode Ekstraksi Pektin Pada Kulit Jeruk (Citrus Sp). Skripsi. Palu: Program Studi Kimia. Fakultas MIPA. Universitas Tadulako.
Budi Hermanto, Nurhaeni, Ruslan. 2017. Optimalisasi Ekstraksi Pektin dari Kulit Buah Sukun (Artocarpus altilis). Kovalen. Vol. 3 No. 2., Agustus: 158-165
Budiyanto, A. dan Yulianingsih. 2008. Pengaruh suhu dan waktu ekstraksi terhadap karakter pektin dari ampas jeruk siam (Citrus nobilis L). Jurnal Pascapanen. Vol. 5 No. 2. Hal: 37-44.
Fitriani, V. 2003. Ekstraksi dan Karakteristik Pektin dari Kulit Jeruk Lemon (Citrus medica var Lemon). Skripsi. Tidak dipublikasikan. Fakultas Teknologi Pertanian IPB, Bogor.
Hanum, F., Kaban, I.M.D., Tarigan, M.A. 2012.
Ekstraksi Pektin dari Kulit Buah Pisang
Raja (Musa sapientum), J. Teknik Kimia
USU. Vol. 1 No.2. Hal: 21-26.
Hariyati M. N. 2006. Ekstraksi dan Karakteristik Pektin dari Limbah Proses Pengolahan Jeruk Pontianak (Citrus nobilis var mierocarpa). Skripsi. Bogor: Fakultas Teknologi Pertanian Institut Pertanian Bogor.
Hesti, M. dan I. Sailah. 2003. Produksi pektin dari kulit jeruk lemon (Citrus medica). Prosiding Simposium Nasional Polimer. 5. Hal: 117-126
Injilauddin A. S., Lutfi M., Nugroho A. W. 2015. Pengaruh Suhu Dan Waktu Pada Proses Ekstraksi Pektin Dari
Kulit Buah Nangka (Artocarpus heterrophyllus). Jurnal Keteknikan Pertanian Tropis dan Biosistem. Vol. 3 No. 3, Hal: 280-286
Jolantje L, Fransina E.G., Tanasale M., Batawi C.Y. 2019. Ekstraksi dan Karakterisasi Pektin Kulit jeruk Manis Kisar (Citrus sp). Indo. J.Chem. Res. Vol.7 No.1, Juli: 61-68
Kesuma N.K.Y., Widarta, I.W.R., Permana. 2018. Pengaruh Jenis Asam dan pH Pelarut Terhadap Karakteristik Pektin Dari Kulit Lemon (Citrus limon). Jurnal Ilmu dan Teknologi pangan. Vol. 7. No. 4., desember: 192-203
Megawati, Elfi Lutfiyatul M. 2016. Ekstraksi Pektin dari Kulit Pisang Kepok (Musa paradisiaca) Menggunakan Pelarut HCl sebagai Edible Film. Jurnal Bahan Alam Terbarukan. Vol 5 No.1, Hal: 14-21
Nurhaeni, Nur A.A., Jaya Hardi, Diharnaini, Khairunnisa. 2018. Ekstraksi dan Karakterisasi Pektin dari Kulit dan Dami Buah Cempedak (Artocarpus chempeden). Kovalen. Vol. 4 No.3, Desember:304-315
Nurviani. 2014. Ekstraksi Dan Karakterisasi Pektin Kulit Buah Pepaya (Carica papaya L.) Dari Beberapa Varietas. Skripsi. Palu: Program Studi Kimia. Fakultas MIPA. Universitas Tadulako.
Rachmawan, A., Lestari D., Dwierra E., dan Djoko S. 2005. Ekstraksi dan Karakteristik Pektin dari Kulit Buah Kakao. Jurnal Ilmiah Pertanian Gakuryoku. Vol. 11 No.2, Hal: 190-194
Ranganna, S. 1977. Manual of Analysis of Fruit and Vegetable Products. New Delhi: Mcgraw Hill Book
Tuhuloula A., Budiyarti L., Fitriana E. 2013. Karakterisasi Pektin dengan Memanfaatkan Limbah Kulit Pisang Menggunakan Metode Ekstraksi. Konversi, Vol. 2 No.1., April: 21-27
Winarno, F.G. (1997). Kimia Pangan dan Gizi. PT Gramedia Pustaka Utama, Jakarta.
Vina F. 2003. Ekstraksi dan Karakteristik Pektin Dari Kulit Jeruk Lemon (Citrus medica Var Lemon). Skripsi. Bogor: Jurusan Teknologi Industri Pertanian IPB.
Downloads
Published
How to Cite
Issue
Section
License
Authors who publish with this journal agree to the following terms:
Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution-ShareAlike 4.0 International License(CC BY SA 4.0) that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
Eksergi allows authors retain the copyright and full publishing rights without restrictions.
