Rafi Adzany, Muhammad (2021) PENGARUH JENIS PELARUT DAN SUHU TERHADAP EKSTRAKSI PEKTIN DARI AMPAS BUAH APEL MANALAGI. Sarjana thesis, Universitas Brawijaya.
Abstract
Pektin banyak digunakan dalam industri pangan, farmasi dan pengobatan sebagai gelling agent, stabilizer dan dehydrating agent. Selama ini, Indonesia masih mengimpor pektin dari luar negeri. Alternatif dari permasalahan ini adalah pemanfaatan ampas apel Manalagi. Pengambilan pektin dari bahan baku berupa ampas apel Manalagi dilakukan dengan cara ekstraksi secara refluks dengan variasi pelarut asam organik yaitu asam sitrat, asam tartarat dan asam asetat, pH 2,5 ± 0,2 serta variasi suhu ekstraksi 75oC, 85oC, 95oC, dan 105oC untuk mengetahui jumlah yield serta karakteristik pektin berupa berat ekivalen, kadar air, kadar metoksil, kadar asam galakturonat, dan derajat esterifikasi. Hasil pennelitian menunjukkan nilai yield pektin yang dihasilkan berkisar antara 3,66% sampai 15,16% dimana nilai yield pektin terbesar yaitu pada jenis pelarut asam sitrat pada suhu 105oC. Pektin yang dihasilkan memiliki berat ekivalen 625,00 sampai 869,57; kadar air 2,541% sampai 5,438%; bermetoksil tinggi dengan kisaran 9,455% sampai 11,935%; kadar galakturonat 78,32% sampai 94,16% serta termasuk pektin ester tinggi dengan derakat esterifikasi 68,367% sampai 75,789%. Berdasarkan Analisa spektroskopi FTIR, baik pektin ampas apel manalagi maupun pektin komersial, keduanya mengandung ikatan (O-H) pada gugus alkohol dan karboksil, ikatan (C-H) pada gugus alkana sp3 pada cabang ester (COOCH3), ikatan (C=O) pada gugus karboksil, serta ikatan (C-O) pada gugus ester dan eter. Dari hasil uji karakteristik mutu pektin, spesifikasi pektin yang dihasilkan telah memenuhi persyaratan IPPA (International Pectin Producers Association). Nilai kadar metoksil > 7,12% dan derajat esterifikasi > 50% menunjukkan bahwa pektin yang dihasilkan dari ampas apel Manalagi merupakan pektin metoksil tinggi. Kata kunci: Apel manalagi, Ekstraksi, Pektin, Pektin metoksil tinggi.
English Abstract
Muhammad Rafi Adzany and Rahma Aulia Mahriza, Chemical Engineering Department, Faculty of Engineering, University of Brawijaya, Juni 2021, Effect of Solvent and Extraction Temperature on Pectin Extraction from Manalagi Apple Pomace, Academic supervisor: Vivi Nurhadianty and Aji Hendra Sarosa Manalagi apple is one of local apple widely cultivated in Malang. Manalagi apples are commonly processed into a variety of processed product such as cider drinks, apple juice, apple cider vinegar, strudel, candied apple, apple chips, dodol and apple pies. In order to make the processed product, only the flesh and juice of the fruit are taken, while the byproduct in the form of apple pomace is still not widely used. In facts, apple pomace still contains compound that can be used as raw material for pectin production. Pectin is widely used in the food and pharmacy industries. Indonesia still imports pectin from abroad to cover the amount of pectin in Indonesia and spent 7,300,865 US Dollar in 2018. Therefore, Indonesia is expected to be able produce pectin independently with available resource one of which is by utilizing Manalagi Apple Pomace the by-product of apple processing industry as a raw material for pectin production. The process of obtaining pectin from plant tissue carried out by extraction. Extraction is the process of separating a substance from its mixture using a solvent. The process of obtaining pectin from Manalagi Apple Pomace is using reflux extraction with the extraction temperature of 75oC, 85oC, 95oC, and 105oC using three different organic acid solvent which are citric acid, tartatic acid and acetic acid pH 2.5 ± 0.2. The result shows pectin yield for each organic acid solvent increased with increasing extraction temperature. The yield value of pectin ranged from 3.66% to 15.16% where the highest value was obtained from citric acid solvent at 105oC. In this study, the equivalent weight, moisture content, methoxyl content, galacturonic content and degree of esterification was analyzed. The resulting pectin has an equivalent weight of 625.00 to 869.57, moisture content of 2,541% to 5,438%, high methoxyl in the range 9.455% to 11.935%; galacturonic content of 78.32% to 94.16%; and includes high ester pectin with degree of esterification of 68.367% to 75.789%. Based on FTIR spectroscopic analysis, both the manalagi apple pomace pectin and commercial pectin contain (O-H) bonds from alcohol and carboxyl groups, (C-H) bonds from the alkane sp3 group on the ester branch (COOCH3), (C=O) bonds from carboxyl group, and (C-O) bonds on the ester and ether groups. From the characterization results obtained in this study, the specification of pectin content from the manalagi apple pomace has met the IPPA (International Pectin Producers Assosiation) requirements as a quality pectin product. Methoxyl content value of > 7.12 % and esterification degree of > 50% shows pectin obtained from this study is the high-methoxyl pectin. Key words: Manalagi Apple, Extraction, High Metoxyl Pectin (HMP), Pectin
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 660 |
| Uncontrolled Keywords: | Kata kunci: Apel manalagi, Ekstraksi, Pektin, Pektin metoksil tinggi-- Manalagi Apple, Extraction, High Metoxyl Pectin (HMP), Pectin |
| Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering and related technologies |
| Depositing User: | Unnamed user with email gaby |
| Date Deposited: | 21 Oct 2021 05:23 |
| Last Modified: | 10 Oct 2024 07:51 |
| URI: | http://repository.ub.ac.id/id/eprint/184605 |
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