Ekstraksi Pektin dari Kulit dan Tandan Pisang dengan Variasi Suhu dan Metode (Pectin Extraction from Banana Peels and Bunch with Various Temperatures and Methods)
The increase in banana production will lead to the number of wastes, such as peels and bunches. In spite of having a potential usage for food industries, banana waste has not been optimally utilized yet. It contains a high value of natural substance, i.e. pectin, which is composed of pectin galactu...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Gadjah Mada
2016-12-01
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| Series: | Agritech |
| Subjects: | |
| Online Access: | https://jurnal.ugm.ac.id/agritech/article/view/16605 |
| _version_ | 1818683350833954816 |
|---|---|
| author | Nurhayati Nurhayati Maryanto Maryanto Rika Tafrikhah |
| author_facet | Nurhayati Nurhayati Maryanto Maryanto Rika Tafrikhah |
| author_sort | Nurhayati Nurhayati |
| collection | DOAJ |
| description | The increase in banana production will lead to the number of wastes, such as peels and bunches. In spite of having a potential usage for food industries, banana waste has not been optimally utilized yet. It contains a high value of natural substance, i.e. pectin, which is composed of pectin galacturonic acid molecules to form poligalacturonic acid. Pectin is used as a stabilizer in fruit juice, jelly, jam and marmalade. The objectives of this research were to determine the characteristics of the flour of banana peels and bunches and to evaluate the effect of temperature treatments (60 °C and 80 °C) and extraction methods (one, two and three cycles) on the yield of pectin and the characteristics of the extracted pectin. The extractions of pectin were conducted by water at ratio flour to water 1:54 (one cycle of extraction), 1:27 (two cycles of extraction) and 1:18 (three cycles of extraction). The result showed that the banana waste flour contain the water content ranged from 8.14 to 9.05 %, the highest level of pectin was found in banana peels var. embug (4.54 %) and the value of the whiteness degree ranged from 50.80 to 55.21 %. The yield of the extracted pectin can be extracted optimum at temperature 80 °C with two-cycle extraction. Banana peels contain more pectin than the banana bunches. The value of whiteness degree of the extracted pectin was ranged from 31.31 to 38.12 %. The functional groups of the pectin composed of alcohol groups (primary, secondary and tertiary), primary amines, amides (monosub and disub) and carbonate covalent.
ABSTRAK
Seiring peningkatan produksi pisang tentu akan diikuti dengan peningkatan limbah pisang seperti kulit dan tandan buah pisang. Pemanfaatan limbah pisang tersebut masih belum optimal. Padahal di dalamnya terkandung substansi alami tanaman yang memiliki nilai guna tinggi yaitu pektin yang tersusun atas molekul asam galakturonat membentuk asam poligalakturonat. Pektin dimanfaatkan sebagai bahan penstabil pada sari buah, jelly, jam dan marmalade. Penelitian ini bertujuan untuk mengetahui karakteristik tepung dari kulit dan tandan pisang, mengetahui pengaruh perlakuan suhu (60 °C dan 80 °C) dan metode ekstraksi (satu, dua dan tiga tingkat) terhadap rendemen pektin, serta karakteristik pektin yang terekstrak. Limbah pisang berasal dari pisang varietas agung dan embug. Ekstraksi pektin dilakukan dengan menggunakan pelarut air pada perbandingan tepung dan air sebesar 1:54 (ekstraksi satu tingkat), 1:27 (ekstraksi dua tingkat) dan 1:18 (ekstraksi tiga tingkat). Hasil penelitian menunjukkan karakrestik tepung limbah pisang yaitu kadar air berkisar antara 8,14 sampai dengan 9,05 % dengan kadar pektin tertinggi terdapat pada kulit pisang embug 4,54 % dan derajat putih tepung limbah pisang berkisar antara 50,80 sampai dengan 55,21 %. Rendemen pektin dapat terekstrak optimal pada kondisi ekstraksi suhu ekstraksi 80 °C dengan dua tingkat ekstraksi. Kulit pisang mengandung pektin lebih banyak daripada tandan pisang. Pektin yang terekstrak memiliki derajat putih sekitar 31,31 sampai dengan 38,12 %. Gugus fungsi pektin limbah pisang tersusun atas gugus alkohol (primer, sekunder dan tersier), amina primer, amida (monosub dan dwisubtitusi) serta karbonat kovalen.
Kata kunci: Kulit dan tandan pisang; ekstraksi; gugus fungsi; pektin; suhu |
| first_indexed | 2024-12-17T10:33:21Z |
| format | Article |
| id | doaj.art-2cc8fc272ef444a7abb8674a37717b50 |
| institution | Directory Open Access Journal |
| issn | 0216-0455 2527-3825 |
| language | English |
| last_indexed | 2024-12-17T10:33:21Z |
| publishDate | 2016-12-01 |
| publisher | Universitas Gadjah Mada |
| record_format | Article |
| series | Agritech |
| spelling | doaj.art-2cc8fc272ef444a7abb8674a37717b502022-12-21T21:52:27ZengUniversitas Gadjah MadaAgritech0216-04552527-38252016-12-01360332733410.22146/agritech.1660511690Ekstraksi Pektin dari Kulit dan Tandan Pisang dengan Variasi Suhu dan Metode (Pectin Extraction from Banana Peels and Bunch with Various Temperatures and Methods)Nurhayati Nurhayati0Maryanto Maryanto1Rika Tafrikhah2Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Jember, Jl. Kalimantan 37, Kampus Tegal Boto, Jember 681211Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Jember, Jl. Kalimantan 37, Kampus Tegal Boto, Jember 68121Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Jember, Jl. Kalimantan 37, Kampus Tegal Boto, Jember 68121The increase in banana production will lead to the number of wastes, such as peels and bunches. In spite of having a potential usage for food industries, banana waste has not been optimally utilized yet. It contains a high value of natural substance, i.e. pectin, which is composed of pectin galacturonic acid molecules to form poligalacturonic acid. Pectin is used as a stabilizer in fruit juice, jelly, jam and marmalade. The objectives of this research were to determine the characteristics of the flour of banana peels and bunches and to evaluate the effect of temperature treatments (60 °C and 80 °C) and extraction methods (one, two and three cycles) on the yield of pectin and the characteristics of the extracted pectin. The extractions of pectin were conducted by water at ratio flour to water 1:54 (one cycle of extraction), 1:27 (two cycles of extraction) and 1:18 (three cycles of extraction). The result showed that the banana waste flour contain the water content ranged from 8.14 to 9.05 %, the highest level of pectin was found in banana peels var. embug (4.54 %) and the value of the whiteness degree ranged from 50.80 to 55.21 %. The yield of the extracted pectin can be extracted optimum at temperature 80 °C with two-cycle extraction. Banana peels contain more pectin than the banana bunches. The value of whiteness degree of the extracted pectin was ranged from 31.31 to 38.12 %. The functional groups of the pectin composed of alcohol groups (primary, secondary and tertiary), primary amines, amides (monosub and disub) and carbonate covalent. ABSTRAK Seiring peningkatan produksi pisang tentu akan diikuti dengan peningkatan limbah pisang seperti kulit dan tandan buah pisang. Pemanfaatan limbah pisang tersebut masih belum optimal. Padahal di dalamnya terkandung substansi alami tanaman yang memiliki nilai guna tinggi yaitu pektin yang tersusun atas molekul asam galakturonat membentuk asam poligalakturonat. Pektin dimanfaatkan sebagai bahan penstabil pada sari buah, jelly, jam dan marmalade. Penelitian ini bertujuan untuk mengetahui karakteristik tepung dari kulit dan tandan pisang, mengetahui pengaruh perlakuan suhu (60 °C dan 80 °C) dan metode ekstraksi (satu, dua dan tiga tingkat) terhadap rendemen pektin, serta karakteristik pektin yang terekstrak. Limbah pisang berasal dari pisang varietas agung dan embug. Ekstraksi pektin dilakukan dengan menggunakan pelarut air pada perbandingan tepung dan air sebesar 1:54 (ekstraksi satu tingkat), 1:27 (ekstraksi dua tingkat) dan 1:18 (ekstraksi tiga tingkat). Hasil penelitian menunjukkan karakrestik tepung limbah pisang yaitu kadar air berkisar antara 8,14 sampai dengan 9,05 % dengan kadar pektin tertinggi terdapat pada kulit pisang embug 4,54 % dan derajat putih tepung limbah pisang berkisar antara 50,80 sampai dengan 55,21 %. Rendemen pektin dapat terekstrak optimal pada kondisi ekstraksi suhu ekstraksi 80 °C dengan dua tingkat ekstraksi. Kulit pisang mengandung pektin lebih banyak daripada tandan pisang. Pektin yang terekstrak memiliki derajat putih sekitar 31,31 sampai dengan 38,12 %. Gugus fungsi pektin limbah pisang tersusun atas gugus alkohol (primer, sekunder dan tersier), amina primer, amida (monosub dan dwisubtitusi) serta karbonat kovalen. Kata kunci: Kulit dan tandan pisang; ekstraksi; gugus fungsi; pektin; suhuhttps://jurnal.ugm.ac.id/agritech/article/view/16605Banana peels and bunchesextractionfunctional groupspectintemperature |
| spellingShingle | Nurhayati Nurhayati Maryanto Maryanto Rika Tafrikhah Ekstraksi Pektin dari Kulit dan Tandan Pisang dengan Variasi Suhu dan Metode (Pectin Extraction from Banana Peels and Bunch with Various Temperatures and Methods) Agritech Banana peels and bunches extraction functional groups pectin temperature |
| title | Ekstraksi Pektin dari Kulit dan Tandan Pisang dengan Variasi Suhu dan Metode (Pectin Extraction from Banana Peels and Bunch with Various Temperatures and Methods) |
| title_full | Ekstraksi Pektin dari Kulit dan Tandan Pisang dengan Variasi Suhu dan Metode (Pectin Extraction from Banana Peels and Bunch with Various Temperatures and Methods) |
| title_fullStr | Ekstraksi Pektin dari Kulit dan Tandan Pisang dengan Variasi Suhu dan Metode (Pectin Extraction from Banana Peels and Bunch with Various Temperatures and Methods) |
| title_full_unstemmed | Ekstraksi Pektin dari Kulit dan Tandan Pisang dengan Variasi Suhu dan Metode (Pectin Extraction from Banana Peels and Bunch with Various Temperatures and Methods) |
| title_short | Ekstraksi Pektin dari Kulit dan Tandan Pisang dengan Variasi Suhu dan Metode (Pectin Extraction from Banana Peels and Bunch with Various Temperatures and Methods) |
| title_sort | ekstraksi pektin dari kulit dan tandan pisang dengan variasi suhu dan metode pectin extraction from banana peels and bunch with various temperatures and methods |
| topic | Banana peels and bunches extraction functional groups pectin temperature |
| url | https://jurnal.ugm.ac.id/agritech/article/view/16605 |
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