Amalia, Fania Dewi (2019) Pengaruh Konsentrasi Amonia dan Lama Demetoksilasi dan Amidasi Terhadap Karakteristik Pektin dari Kulit Pisang (Musa Paradisiaca) Candi Menggunakan Larutan NH4OH. Sarjana thesis, Universitas Brawijaya.
Abstract
Pektin merupakan polisakarida yang dapat ditemukan pada tanaman dan banyak digunakan sebagai gelling agent, pengemulsi, pengembang, dan penstabil, serta digunakan dalam bidang farmasi dan kosmetik. Pektin dapat diekstraksi dari kulit pisang candi yang akan menghasilkan High Methoxyl Pectin (HMP). Selain HMP, jenis lain dari pektin yaitu Low Methoxyl Pectin (LMP) juga memiliki lebih banyak sifat fungsional. HMP dapat diubah menjadi LMP dengan metode demetoksilasi salah satunya dalah demetoksilasi amonia. Metode demetoksilasi amonia ini juga menyebabkan adanya amida pada rantai pektin yang memberikan beberapa keuntungan seperti pembentukan gel pektin yang lebih mudah. Tujuan penelitian ini adalah untuk mengetahui pengaruh konsentrasi amonia dan lama demetoksilasi serta interaksinya terhadap karakteristik pektin kulit pisang candi terdemetoksilasi amonia. Metode penelitian yang dilakukan adalah Rancangan Acak Lengkap (RAL) faktorial dengan 2 faktor. Faktor I adalah konsentrasi amonia yang terdiri atas 3 level yaitu 1N, 2N, dan 3N dan faktor II adalah lama waktu demetoksilasi yang terdiri atas 2 jam, 3 jam, dan 4 jam. Masing-masing perlakuan diulang sebanyak 3 kali. Data yang diperoleh kemudian dianalisis menggunakan ANOVA dan apabila hasil menunjukkan adanya pengaruh, maka dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf nyata (α 5%). Pektin sebelum demetoksilasi memiliki rendemen 12,51%, berat ekivalen 10057,79 mg/ekivalen, kadar metoksil 7,26%, kadar galakturonat 43,00%, derajat esterifikasi 95,90%, kadar air 10,56%, kadar abu 1,68%, dan tingkat kecerahan 51,68%. Pektin setelah demetoksilasi memiliki rentang rendemen 0,63-0,78%, berat ekivalen 4545,45-8353,33 mg/ekivalen, kadar metoksil 0,37-0,56%, kadar galakturonat 4,43-6,69%, derajat esterifikasi 40,23-58,33%, kadar air 8,57- 14,20%, kadar abu 0,64-2,76%, tingkat kecerahan 37,17-47,00. Berdasarkan penelitian dapat diketahui bahwa kadar metoksil dan derajat esterifikasi pektin setelah demetoksilasi amonia mengalami penurunan, dimana kadar metoksil yang semula 7,26% menjadi 0,37+0,56%, sedangkan derajat esterifikasi pektin yang semula 95,90% menjadi 40,25-58,33%. Selain itu, berdasarkan uji FTIR dapat diketahui bahwa setelah demetoksilasi terdapat gugus amida pada bilangan gelombang 1634,36 cm-1.
English Abstract
Pectin is a polysaccharide that can be found in plants and widely used as a gelling agent, emulsifier, and stabilizer, and used in the pharmaceutical and cosmetic fields. Pectin can be extracted from banana peel (Musa paradisiaca) candi. Extraction of pectin from the banana candi peel will produce High Methoxyl Pectin (HMP). Besides HMP, another type of pectin, Low Methoxyl Pectin (LMP), also has more functional properties. HMP can be converted into LMP using demethoxylation method. One of the methods of demethoxylation in pectin is ammonia demethoxylation which can cause the presence of amide in the pectin chain which provides several advantages such as easier pectin gel formation. The purpose of this study was to determine the effect of ammonia concentration and ammonia demethoxylation time on the characteristics of the banana peel pectin. The research method used was factorial Completely Randomized Design with 2 factors. Factor I is ammonia concentration which consists of 3 levels, which are 1N, 2N, and 3N and factor II is the demethoxylation time which are 2 hours, 3 hours and 4 hours. Each treatment was repeated 3 times to obtain 27 experimental units. The data obtained were analyzed using ANOVA and if the results showed significant effect, it was followed by the Duncan Multiple Range Test (DMRT) test at the α 5%. Pectin before being demthoxylated has yield 12,51%, equivalent weight 10057,79 mg/equivalent, methoxyl content 7,26%, galacturonic content 43,00%, degree of esterification 95,90%, water content 10,56%, ash content 1,68%, and brightness level 51,68%. Demethoxylated pectin has range of yield 0.63-0,78%, equivalent weight 4545,45-8353,33 mg/equivalent, methoxyl content 0.37-0.56%, galacturonic content 4,43-6,69%, degree of esterification 40,23-58,33%, water content 8.57-14.20%, ash content 0.64-2.76%, brightness level 37.17-47.00. Based on the research it can be infered that the level of methoxyl content and the degree of esterification of pectin after ammonia demethoxylation decreased. The mehoxyl content which was originally 7,26% into 0,37+0,56% and the degree of esterification which was originally 95.90% decrease into 40.25-58.33%. In addition, based on FTIR analysis can be infered that after ammonia demthoxylation, there is a wavenumber on a peak of 1634,36 cm-1 which shows there is amide group in pectin after ammonia demethoxylation.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2019/475/052002455 |
| Uncontrolled Keywords: | Demetoksilasi Amonia, Konsentrasi Amonia, Kulit Pisang Candi, Lama Waktu Demetoksilasi, Pektin-Ammonia Demethoxylation, Ammonia Concentration, Banana Candi Peel, Demetoxylation Time, Pectin |
| Subjects: | 600 Technology (Applied sciences) > 664 Food technology > 664.07 Tests, analyses, quality controls |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Agus Wicaksono |
| Date Deposited: | 10 Aug 2020 07:33 |
| Last Modified: | 10 Aug 2020 07:33 |
| URI: | http://repository.ub.ac.id/id/eprint/179966 |
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