Wardana, Aditya and Dr. Widya Dwi Rukmi Putri,, STP., MP and Wenny Bekti Sunarharum,, STP., M.Food.St., Ph.D (2021) Pemanfaatan Pektin Kulit Jeruk Manis Pacitan (Citrus sinensis L. Osbeck cv. Pacitan) Untuk Optimasi Sintesis Surfaktan Melalui Modifikasi Hidrofilik Dalam Microwave Assisted System. Magister thesis, Universitas Brawijaya.
Abstract
Kulit jeruk manis pacitan (Citrus sinensis L. Osbeck cv. Pacitan) mengandung pektin. Pektin merupakan senyawa polisakarida larut air (water soluble). Struktur pektin terdiri dari sebagian asam D-galakturonat teresterifikasi dengan ikatan α-1,4 glikosidik. Aplikasi pektin digunakan dalam berbagai produk pangan sebagai komponen bahan perekat (gelling agent), pengental (thickening agent), serta penstabil (stabilizer). Metode ekstraksi pektin kulit jeruk manis dilakukan menggunakan microwave assisted extraction (MAE). Metode yang digunakan dalam penelitian ini adalah Box-Behnken Design dengan faktor rasio bahan : pelarut (1:40–1:60 g/ml), suhu ekstraksi (60-700C), serta lama waktu ekstraksi (1-11 menit). Respon yang diamati adalah rendemen (%), kadar total pektin (%). Hasil optimasi dengan Response Surface Methodology menunjukkan bahwa kondisi optimum adalah rasio bahan : pelarut 1:51 g/ml, suhu 650C selama 7 menit dengan hasil rendemen sebesar 23,87% ± 0,34 dan kadar total pektin 21,01% ± 0,05. Pektin kulit jeruk manis hasil optimasi dan verifikasi kemudian dilakukan karakterisasi sifat fisikokimia serta dibandingkan dengan pektin komersil. Hasil karakteristik fisikokimia dari pektin optimasi tergolong sebagai High Methoxyl Pectin dengan nilai kadar air 5,31% ± 0,22, berat ekivalen 752,42 g/mol ± 31,79, kadar metoksil 39,60% ± 1,24, kadar asam galakturonat 79,63% ± 1,02, dan derajat esterifikasi 68,39% ± 0,98. Pektin kulit jeruk manis hasil optimasi kemudian dilakukan derivatisasi menjadi asam poligalakturonat. Pektin juga dapat berkontribusi dalam pemanfaatan limbah hasil pertanian dari sumber bahan terbarukan (renewable raw materials), ramah lingkungan (biodegradable) sebagai bahan baku pembuatan surfaktan polimerik berjenis pektin teramidasi. Pektin teramidasi berbasis asam poligalakturonat merupakan senyawa hasil derivatisasi pektin dengan karakteristik sebagai surfaktan yang dapat diaplikasikan dalam sistem emulsi. Sintesis surfaktan dilakukan melalui modifikasi hidrofilik asam poligalakturonat direaksikan dengan senyawa taurin sebagai entitas hidrofilik (metode aminolisis) dalam microwave assisted system, sehingga dapat terjadi penambahan rantai hidrofilik pada struktur asam poligalakturonat yang bersifat hidrofobik. Metode yang digunakan dalam penelitian ini adalah Central Composite Design dengan faktor suhu reaksi (70-90oC) dan lama waktu reaksi (5-15 menit). Respon yang diamati adalah derajat amidasi (%). Hasil optimasi dengan Response Surface Methodology menunjukkan bahwa kondisi optimum adalah suhu 90 oC selama 15 menit dengan hasil derajat amidasi sebesar 34,14% ± 0,01. Surfaktan hasil optimasi dan verifikasi kemudian dilakukan karakterisasi gugus fungsi Fourier Transform Infra Red (FT-IR) yang menunjukkan adanya gugus fungsional dari senyawa ester, asam karboksilat, amida, dan gugus C-H alifatik serta pengukuran nilai hydrofilik-lypofilik balance (HLB) sebesar 7,19 ± 0,03.
English Abstract
Pectin was found in sweet orange peel (Citrus sinensis L. Osbeck cv. Pacitan). Pectin is a polysaccharide that dissolves in water. Pectin has a partly esterified D-galacturonic acid structure with -1,4 glycosidic linkages. Pectin was utilized in a variety of food items as an adhesive (gelling agent), thickener (thickening agent), and stabilizer. Microwave-assisted extraction was used to extract pectin from sweet orange peel. The Box-Behnken Design technique was utilized in this work, with a material : solvent ratio of (1:40-1:60 g/ml), extraction temperature of (60-70°C), and extraction period (1-11 minutes). The yield (%) and total pectin content (%) responses were observed. The optimization results with Response Surface Methodology showed that the optimum condition was the ratio of material : solvent 1:51 g/ml, the temperature of 65°C for 7 minutes with a yield of 23.87% ± 0.34 and total pectin content of 21.01% ± 0, 05. The optimization and verification results of sweet orange peel pectin were then characterized for physicochemical properties and compared with commercial pectin. The results of the physicochemical characteristics of the optimized pectin were classified as High Methoxyl Pectin with a moisture content value of 5.31% ± 0.22, the equivalent weight of 752.42 g/mol ± 31.79, methoxyl content 39.60% ± 1.24, galacturonic acid content 79.63% ± 1.02, and the degree of esterification 68.39% ± 0.98. The optimized sweet orange peel pectin was then derivatized into polygalacturonic acid. Pectin can also contribute to the utilization of agricultural waste from renewable raw materials, which are environmentally friendly (biodegradable) as raw materials for the manufacture of polymeric surfactants, such as pectin-amidated. Polygalacturonic acid-based pectin is a compound derived from pectin with characteristics as a surfactant that can be applied in emulsion systems. Surfactant synthesis is carried out through hydrophilic modification of polygalacturonic acid reacted with taurine as a hydrophilic entity (aminolysis method) in a microwave-assisted system, so that hydrophilic chains can be added to the hydrophobic structure of polygalacturonic acid. The method used in this research is Central Composite Design with reaction temperature factor (70-90oC) and reaction time (5-15 minutes). The response observed was the degree of amidation (%). The results of optimization with Response Surface Methodology showed that the optimum condition was a temperature of 90oC for 15 minutes with the results of the degree of amidation of 34.14% ± 0.01. The surfactant from the optimization and verification was then carried out to characterize the Fourier Transform Infra-Red (FT-IR) functional group which indicated the presence of functional groups from ester compounds, carboxylic acids, amides, and aliphatic C-H groups as well as measuring the hydrophilic-lipophilic balance (HLB) value of 7 19 ± 0.03.
| Item Type: | Thesis (Magister) |
|---|---|
| Identification Number: | 0421100005 |
| Uncontrolled Keywords: | sweet orange peel (Citrus sinensis); pectin; surfactant synthesis; polygalacturonic acid; microwave assisted system |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture > 338.16 Production efficiency |
| Divisions: | S2/S3 > Magister Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 09 Dec 2021 01:31 |
| Last Modified: | 23 Sep 2024 06:43 |
| URI: | http://repository.ub.ac.id/id/eprint/186900 |
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