Pratiwi, Kiki Violita and Mochamad Nurcholis,, STP., M.P., Ph.D and Imro’ah Ikarini,, STP., M.P (2022) Ekstraksi dan Karakterisasi Kimiawi Pektin Kasar dari Kulit Jeruk Sitaya (Citrus nobilis var Sitaya) Menggunakan Metode Microwave Assisted Extraction di Balitjestro, Batu. Sarjana thesis, Universitas Brawijaya.
Abstract
Jeruk merupakan salah satu komoditas buah unggulan nasional yang keberadaanya tersebar hampir di seluruh wilayah Indonesia. Salah satu balai di Indonesia yang mendapat mandat untuk meneliti jeruk adalah Balitjestro, Batu, Jawa Timur. Pada pembuatan minuman jeruk di Balitjestro, terdapat banyak sekali hasil samping berupa kulit jeruk. Salah satu varietas jeruk yang digunakan adalah Jeruk Sitaya. Hasil samping dari jeruk ini belum dikelola atau dimanfaatkan dengan baik padahal kulit jeruk mempunyai kandungan pektin yang cukup tinggi. Pektin merupakan senyawa polisakarida kompleks dengan komponen utama asam D-galakturonat. Tujuan dari penelitian ini adalah untuk mendapatkan pektin kasar dari kulit jeruk dan mengetahui karakteristik kimiawinya. Pektin diekstraksi dari kulit jeruk menggunakan metode Microwave Assisted Extraction (MAE). Perlakuan yang diberikan yaitu daya sebesar 360, 450, 540, 630, dan 720W selama 2 menit. Pektin kemudian dianalisis karakteristik kimiawinya yang meliputi berat ekivalen, kadar metoksil, kadar asam galakturonat, derajat esterifikasi, dan kadar air. Dari perlakuan tersebut diketahui bahwa perlakuan daya microwave berpengaruh sangat nyata pada taraf p<0,01 terhadap yield pektin. Yield pektin tertinggi diperoleh dari perlakuan daya 720W yaitu sebesar 12,103%. Perlakuan daya microwave tidak berpengaruh nyata terhadap karakteristik pektin kasar kulit jeruk sitaya. Karakteristik pektin kulit Jeruk Sitaya yaitu memiliki berat ekivalen 636,7-715,0 mg; kadar metoksil 3,526-5,022%; kadar asam galakturonat 46,46-55,04%; derajat esterifikasi 42,50-52,17%; dan kadar air 16-59%. Data karakteristik ini lalu dibandingkan dengan karakteristik pektin komersial yang mengacu pada standar mutu pektin. Hasilnya, semua karakteristik pektin yang diekstrak dari limbah kulit jeruk sitaya sesuai dengan standar mutu International Pectin Producers Association (IPPA) kecuali kadar air.
English Abstract
Citrus is one of the national superior fruit commodities which is spread almost in all regions of Indonesia. One of Indonesian research centers which provides research on citrus is Balijestro, Batu, East Java. There is a lot of citrus peel as secondary product derived from production of citrus beverage conducted by Balitjestro. One of the citrus varieties that has been used is Sitaya Citrus. This citrus peel has not been managed or utilized properly even though the citrus peel has a fairly high pectin content. Pectin is a complex polysaccharide compound with the main component of D-galacturonic acid. The aim of this study was to obtain crude pectin from citrus peel and determine its characteristics. Pectin was extracted from the citrus peel using the Microwave Assisted Extraction (MAE) method. The treatments given were 360, 450, 540, 630, and 720W power for 2 minutes. Subsequently, pectin was analyzed for its characteristics, including equivalent weight, methoxyl content, galacturonic acid content, esterification degree, and water content. With this treatment, it is known that the microwave power treatment has a very significant effect at the level of p<0.01 on the pectin yield. The highest pectin yield was obtained from the 720W power treatment, which was 12.103%. It is known that the microwave power treatment has no significant effect on the crude pectin characteristics of Sitaya Citrus peel. Sitaya Citrus peel contained equivalent weight 636.7-715.0 mg; methoxyl content 3.526-5.022%; galacturonic acid 46.46-55.04%; degree of esterification 42.50%-52.17%; and moisture 16-59%. Thereafter, this characteristic data is compared with the characteristics of commercial pectin, which refers to pectin quality standards. As the result, all the characteristics of pectin extracted from the citrus peel waste were in accordance with the quality standards of the International Pectin Producers Association (IPPA).
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0522100244 |
| Uncontrolled Keywords: | Ekstraksi, karakterisasi, kulit jeruk, microwave assisted extraction, pektin, sitaya,characterization, citrus peel, extraction, microwave assisted extraction, pectin, sitaya |
| Subjects: | 600 Technology (Applied sciences) > 630 Agriculture and related technologies |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | Sugeng Moelyono |
| Date Deposited: | 07 Nov 2022 02:02 |
| Last Modified: | 07 Nov 2022 02:02 |
| URI: | http://repository.ub.ac.id/id/eprint/196149 |
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