Sihombing, ViaOktavia (2013) Pengaruh Variasi pH Dan Jenis Pelarut Asam Terhadap Karakteristik Pektin Kulit Pisang Raja. Sarjana thesis, Universitas Brawijaya.
Abstract
Negara indonesia merupakan salah satu negara penghasil pisang terbesar di Asia. Konsumsi pisang dengan diolah lebih dahulu menghasilkan limbah padat berupa kulit pisang. Kulit pisang merupakan bahan buangan yang cukup banyak jumlahnya yaitu kira-kira 1/3 dari buah pisang yang belum dikupas. Kulit pisang selain digunakan sebagai pakan ternak, dapat dimanfaatkan untuk membuat cuka melalui proses fermentasi alkohol dan asam cuka. Selain itu dapat juga diekstrak untuk mengambil kandungan pektin di dalamnya. Pektin merupakan bahan tambahan makanan yang berperan sebagai gelling dan thickening agent yang aplikasinya sangat luas dibidang pangan. Pektin digunakan secara luas sebagai komponen fungsional pada industri makanan karena kemampuannya membentuk gel encer dan menstabilkan protein. Penelitian ini bertujuan untuk mengetahui pengaruh pH dan jenis pelarut asam terhadap karakteristik pektin kulit pisang Raja. Metode penelitian yang digunakan adalah Rancangan Acak Kelompok (RAK) yang terdiri dari dua faktor. Faktor I adalah pH larutan pengekstrak (1,5; 2; 2,5) dan faktor II adalah Jenis Pelarut Asam (HCl dan Asam Asetat). Kombinasi yang diperoleh dari 2 faktor tersebut sebanyak 6, yang masing-masing diulang sebanyak 3 kali, sehingga diperoleh 18 satuan percobaan. Analisa data dilakukan dengan metode Analysis of Varian (ANOVA) apabila hasil analisis berbeda nyata maka dilanjutkan uji BNT 0,05 dan jika ada interaksi antar faktor dilanjutkan uji DMRT. Pemilihan perlakuan terbaik menggunakan metode Zeleny. Hasil penelitian menunjukkan bahwa penggunaan pH dan jenis pelarut asam berpengaruh nyata (α=0,05) pada rendemen, kadar air, kadar abu, berat ekivalen, kadar metoksil, kadar asam anhidrouronat, warna (kecerahan) atau L*, (kemerahan) atau a*, (kekuningan) atau b*, kekuatan gel dan sineresis. Sedangkan interaksi antara pH dan jenis pelarut asam berpengaruh nyata (α=0,05) pada berat ekivalen, kadar abu, kadar asam anhidrouronat, kadar metoksil, kecerahan (L*) warna, kekuningan (b*). Ekstrak pektin kulit pisang terbaik diperoleh dari perlakuan pH 2,5 dengan jenis pelarut asam asetat. Karakteristik pektin terbaik tersebut adalah, rendemen 15,4%, kadar air 11,2%, kadar abu 3,2%, berat ekivalen 31005.9 g/mol, kadar metoksil 38,9%, kadar asam anhidrouronat 48,2%, warna (L*=36,5; a*=17,0; b*=11,9), kekuatan gel 2,3N, dan sineresis 0.00320 (g air/g sampel.menit).
English Abstract
Indonesia is one of the largest banana producing countries in Asia. Consumption of processed banana produces solid waste, that is banana peel. Banana peel is a waste material which has much of the amount, that is approximately 1/3 of an unpeeled banana. Banana peel is used as animal feed, also can be used to make vinegar by alcoholic fermentation and acetic acid. Moreover, it can also be extracted to retrieve the content of pectin in it. Pectin is a food additive that acts as a gelling and thickening agent which is very broad application in the field of food. Pectin is widely used as a functional component in the food industry because of its ability to form a thin gel and stabilize proteins. This study aimed to understand the effect of pH and type of acid solvent toward the characteristics of King Banana peel pectin. The research method used was Randomized Block Design (RBD), which consists of two factors. The first factor is the pH of the extracting solution (1.5; 2; 2.5) and the second factor is the type of solvent acid (HCl and Acetic Acid). The combination of the two factors was obtained as 6, each repeated 3 times, and was obtained 18 units of the experiment. The data analysis methods was done by Analysis of variants (ANOVA) when the analysis was significantly different then proceed LSD test (0.05) and if there is interactions between the factors followed by DMRT test. Selection of the best treatment use Zeleny Method. The results showed that the use of pH and type of solvent acid, it gave significantly (α = 0.05) on yield, moisture content, ash content, equivalent weight, metoksil content, acid anhidrouronat content, color (brightness) or L*, (reddish) or a*, (yellowish) or b*, gel strength and syneresis. While the interaction between pH and the type of solvent acid, it gave significantly (α = 0.05) in the equivalent weight, ash content, acidity anhidrouronat content, metoksil content, brightness (L*) colors, yellow (b*). The best banana peel pectin extracts was obtained from treatment for pH 2.5 with acetic acid solvent types. Characteristics of the best pectin is 15.4% yield, 11.2% moisture content, 3,2% ash content, 31005.9 g/mol of equivalent weight, 38,9% metoksil, 48.2% anhidrouronat acid, color (L* = 36.5; a* = 17.0, b* = 11.9), 2.3 N gel strength, and syneresis with 0.00320 (g water/g second of sample).
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2013/31/051302010 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Hasbi |
| Date Deposited: | 19 Aug 2013 09:07 |
| Last Modified: | 22 Oct 2021 03:30 |
| URI: | http://repository.ub.ac.id/id/eprint/149414 |
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