Ekstraksi Pektin Kulit Pisang (Musa paradisiaca) dengan Metode Microwave Assisted Extraction (MAE) (Kajian Lama Ekstraksi Dan Rasio Bahan : Pelarut).

Fauzi, Bon Jovi Sonny (2015) Ekstraksi Pektin Kulit Pisang (Musa paradisiaca) dengan Metode Microwave Assisted Extraction (MAE) (Kajian Lama Ekstraksi Dan Rasio Bahan : Pelarut). Sarjana thesis, Universitas Brawijaya.

Abstract

Kulit pisang merupakan buangan yang cukup banyak jumlahnya dikarenakan jumlah bobot kulit pisang 40% dari buahnya. Salah satu upaya pemanfaatan produk berbasis kulit buah pisang adalah dengan pembuatan ekstraksi pektin. Ekstraksi konvensional untuk mengambil senyawa pektin memakan waktu lama dan melibatkan jumlah pelarut yang banyak. Untuk itu diperlukan teknik ekstraksi yang lebih efisien dalam mengekstrak pektin, salah satunya dengan MAE (Microwave Assisted Extraction). Penelitian menggunakan Rancangan Acak Kelompok (RAK) faktorial dengan 2 faktor yaitu lama ekstraksi (5, 10, 15 menit) dan rasio bahan:pelarut (1:10, 1:20, 1:30 b/v). Parameter yang diamati meliputi rendemen, kadar air, kadar abu, berat ekuivalen, dan analisa kadar metoksil. Dari data yang diperoleh kemudian dianalisa menggunakan analisa sidik ragam (ANOVA, α = 0,05) menggunakan program SPSS. Pemilihan perlakuan terbaik didasarkan pada metode multiple attribute. Hasil penelitian menunjukkan bahwa penggunaan metode MAE dapat meningkatkan hasil rendemen pektin kulit pisang hingga 14,97%. Faktor rasio bahan berpengaruh nyata (α=0,05) terhadap rendemen, kadar air, kadar abu, dan kadar metoksil pektin. Lama ektraksi berpengaruh nyata terhadap semua parameter uji. Perlakuan terbaik didapat dengan kombinasi rasio bahan : pelarut 1:20 serta lama ekstraksi 15 menit. Karakteristik pektin dari perlakuan terbaik yaitu rendemen 14,97%, %, kadar air 10,84%, kadar abu 4%, berat ekuivalen 775,33 , kadar metoksil 9,52% , dan kadar galaturonat 77,75%.

English Abstract

A banana peel is waste which has weight 40% part of the fruit. One of effort to use products based on banana peel were maked the extraction of pectin. Conventional extraction to take pectin compounds spend much time and involved many of solvents. Therefore needed to find a more efficient extraction techniques to extract pectin, one of them with MAE (Microwave Assisted Extraction). A factorial randomized block design (RBD) had used for this experiment with 2 factors, there were time extraction ( 5, 10, 15 minutes) and solvent to feed ratio (1:10, 1:20, 1:30 w/v). Parameters observed such as yield, moisture content, ash content, equivalent weight, and methoxyl content for this experiment. Data from experiment analyzed using analysis of variance methode (ANOVA, α = 0.05) by SPSS 17.0. The best treatment selected by multiple attributes methode. Microwave Assisted Extraction (MAE) can increased yield pectin of banana peel up to 14.97%. The solvent to feed ratio significantly affected (α = 0.05) to the yield, moisture content, ash content, and the methoxyl content of pectin. Then time extraction significantly affected to all parameters. The best treatment obtained by a combination of 1:20 for solvent to feed ratio and 15 minutes for time extraction. Characteristics pectin from the best treatments were had yield 14.97%, 10.84% of moisture content, 4% of ash content, 775.33 of equivalent weight, 9.52% of methoxyl content, and 77.75% of galakturonat level.

Item Type: Thesis (Sarjana)
Identification Number: SKR/FTP/2015/305/051508594
Uncontrolled Keywords: asam sitrat, kulit pisang, microwave, pektin,-banana peels, citric acid, microwave, pectin
Subjects: 300 Social sciences > 338 Production > 338.1 Agriculture
Divisions: Fakultas Teknologi Pertanian > Teknologi Industri Pertanian
Depositing User: Budi Wahyono Wahyono
Date Deposited: 29 Dec 2015 13:10
Last Modified: 23 Nov 2021 07:30
URI: http://repository.ub.ac.id/id/eprint/150208
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