Rizqi, Alivia Nur (2015) Pengaruh Pre-Treatment Bahan Baku dan Waktu Ekstraksi terhadap Karakteristik Pektin Kulit Pisang Raja (Musa Paradisiaca). Sarjana thesis, Universitas Brawijaya.
Abstract
Pisang adalah buah-buahan tropis yang paling banyak dihasilkan dan dimanfaatkan oleh masyarakat Indonesia. Pemanfaatan buah pisang yang besar untuk berbagai jenis makanan akan menghasilkan limbah berupa kulit pisang. Kulit buah pisang mengandung pektin dalam konsentrasi tinggi. Pektin sebagai hasil industri dapat dimanfaatkan untuk bahan dasar Industri makanan dan minuman, kosmetika, dan farmasi. Pektin dapat diperoleh melalui proses ekstraksi dan beberapa faktor ekstraksi diantaranya adalah waktu ekstraksi dan pre-treatment bahan baku, Sehingga tujuan penelitian ini adalah untuk mengetahui ekstraksi pektin secara umum dan secara khusus adalah untuk mengetahui pengaruh pre-treatment bahan baku dan waktu ekstraksi terhadap karakteristik pektin kulit pisang raja, mengetahui perlakuan yang paling tepat untuk memperoleh pektin dengan karakteristik terbaik, dan membandingkan karakteristik pektin terbaik dengan pektin standart. Ekstraksi pektin dilakukan dengan menggunakan pelarut asam yaitu aquades yang diasamkan dengan asam klorida hingga pH 1.5. ekstraksi pektin dilakukan dengan perlakuan pre-treatment bahan baku, yaitu bahan basah/ kulit segar dan bahan kering/ tepung kulit pisang serta dengan perlakuan waktu ekstraksi 70, 85, dan 100 menit. Pektin yang dihasilkan dianalisa karakteristiknya yang meliputi rendemen, kadar air, kadar abu, berat ekivalen, kadar metoksil, dan kadar asam galakturonat. Penentuan pektin terbaik juga dilakukan, yaitu dengan Metode Bayes. Pektin yang dihasilkan dalam penelitian ini adalah pektin bermetoksil rendah dengan kadar metoksil yang berkisar antara 3.84-5.87%. Rendemen yang dihasilkan 3.45-5.40%, kadar air 8.83-13.32%, kadar abu 0.88-2.31%, berat ekivalen 550.02-1050.93, dan kadar asam galakturonat 44.82-62.07%. Pektin terbaik yang dihasilkan adalah pektin hasil ekstraksi bahan basah selama 85 menit yaitu dengan rendemen sebesar 4.59%, kadar air 11.94%, kadar abu 1.27%, berat ekivalen sebesar 812.58, kadar metoksil 5.75% (termasuk pektin bermetoksil rendah), dan kadar asam galakturonat 54.32%. Pektin terbaik yang dihasilkan dalam penelitian belum memenuhi standar apabila dibandingkan dengan pektin standar Food Chemical Codex (1996) namun telah memenuhi standar apabila dibandingkan dengan International Pectin Producers Association (2003) yaitu dengan kadar abu kurang dari 10% sebesar 1.27% dan kadar asam galakturonat lebih dari 35% sebesar 54.32%.
English Abstract
Banana is tropical fruits that produce and used by most of Indonesian people. The usage of banana by processing may produce it peels. Banana peels countain pectin in high concentration. Pectin as industrial product is extensively utilized by the food processors, beverage products, cosmetical products, and pharmaceuticals products. Pectin is produced by extraction and some extraction factors are extraction time and raw material pre-treatment. So, the point of this research are to know generally more about the extraction and specially to know about the influence of time extraction and raw material pre-treatment to banana peel pectin characteristic, to know about the best treatment to have the best result of banana peel pectin, and to compare the best pectin characteristic to standart of commercial pectin. The research used an extraction method by using acid solvent, the acid solvent is additional to aquades and chloride acid up to pH 1.5. The research used extraction by varying raw material pre-treatments (wet raw material/ banana peel and dry raw material/ mill of banana peel) and extraction time (70, 85, and 100 minutes). then pectin is analized its characteristic that including the yield of pectin, water content, ash content, equivalent weight, methoxyl content, and galacturonat content. The deciding of the best pectin used Bayes Method. Pectin that produced by this research is low methoxyl pectin is about 3.84-5.87% of methoxyl content. the yield of pectin is about 3.45-5.40%, water content is about 8.83-13.32%, ash content is about 0.88-2.31%, equivalent weight is about 550.02-1050.93, and galacturonat content is about 44.82-62.07%. The best pectin that produced in this research is using wet material/ banana peel for 85 minutes and its characteristic is the yield of pectin is about 4.59%, water content is about 11.94%, ash content is about 1.27%, equivalent weight is about 812.58, methoxyl content is about 5.75% (LM-Pectin), and galacturonat content is about 54.32%. The best pectin that produced is not full yet the standart of Food Chemical Codex (1996) but is already full the standart, compare to International Pectin Producers Association (2003), with the ash content less than 10% (1.27%) and galacturonat content more than 35% (54.32%).
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2015/95/051503051 |
| Uncontrolled Keywords: | Ekstraksi, Kulit Pisang, Pektin,-Banana peels, Extraction, Pectin |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 04 May 2015 10:27 |
| Last Modified: | 01 Dec 2021 03:03 |
| URI: | http://repository.ub.ac.id/id/eprint/150614 |
![[thumbnail of 1._COVER_DALAM.pdf]](http://repository.ub.ac.id/style/images/fileicons/text.png) |
Text
1._COVER_DALAM.pdf Restricted to Registered users only Download (1MB) |
|
Text
3._4._Lembar_Persetujuan_dan_Pengesahan.pdf Restricted to Registered users only Download (1MB) |
|
Text
5._Riwayat_Hidup.pdf Restricted to Registered users only Download (1MB) |
|
Text
7._Pernyataan_Keaslian_Tugas_Akhir.pdf Restricted to Registered users only Download (1MB) |
|
Text
2._COVER_DALAM_2.pdf Restricted to Registered users only Download (1MB) |
|
Text
6._lembar_persembahan.pdf Restricted to Registered users only Download (1MB) |
|
Text
8._RINGKASAN.pdf Restricted to Registered users only Download (1MB) |
|
Text
9._SUMMARY.pdf Restricted to Registered users only Download (1MB) |
|
Text
10._KATA_PENGANTAR.pdf Restricted to Registered users only Download (1MB) |
|
Text
12._BAB_I.pdf Restricted to Registered users only Download (1MB) |
|
Text
11._DAFTAR_ISI_DKK.pdf Restricted to Registered users only Download (1MB) |
|
Text
13._BAB_II.pdf Restricted to Registered users only Download (2MB) |
|
Text
14._BAB_III.pdf Restricted to Registered users only Download (2MB) |
|
Text
15._BAB_IV-BAB_V.pdf Restricted to Registered users only Download (2MB) |
|
Text
16.__DAFTAR_PUSTAKA.pdf Restricted to Registered users only Download (1MB) |
Actions (login required)
 |
View Item |