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1Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Jember, Jl. Kalimantan 37, Kampus Tegal Boto, Jember 68121
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Journal : agriTECH

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Ekstraksi Pektin dari Kulit dan Tandan Pisang dengan Variasi Suhu dan Metode Nurhayati Nurhayati; Maryanto Maryanto; Rika Tafrikhah
agriTECH Vol 36, No 3 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (508.13 KB) | DOI: 10.22146/agritech.16605

Abstract

The increase in banana production will lead to the number of wastes, such as peels and bunches.  In spite of having a potential usage for food industries, banana waste has not been optimally utilized yet. It contains a high value of natural substance, i.e. pectin, which is composed of pectin galacturonic acid molecules to form poligalacturonic acid. Pectin is used as a stabilizer in fruit juice, jelly, jam and marmalade. The objectives of this research were to determine the characteristics of the flour of banana peels and bunches and to evaluate the effect of temperature treatments (60 °C and 80 °C) and extraction methods (one, two and three cycles) on the yield of pectin and the characteristics of the extracted pectin. The extractions of pectin were conducted by water at ratio flour to water 1:54 (one cycle of extraction), 1:27 (two cycles of extraction) and 1:18 (three cycles of extraction). The result showed that the banana waste flour contain the water content ranged from 8.14 to 9.05 %, the highest level of pectin was found in banana peels var. embug (4.54 %) and the value of the whiteness degree ranged from 50.80 to 55.21 %. The yield of the extracted pectin can be extracted optimum at temperature 80 °C with two-cycle extraction. Banana peels contain more pectin than the banana bunches. The value of whiteness degree of the extracted pectin was ranged from 31.31 to 38.12 %. The functional groups of the pectin composed of alcohol groups (primary, secondary and tertiary), primary amines, amides (monosub and disub) and carbonate covalent. ABSTRAKSeiring peningkatan produksi pisang tentu akan diikuti dengan peningkatan limbah pisang seperti kulit dan tandan buah pisang. Pemanfaatan limbah pisang tersebut masih belum optimal. Padahal di dalamnya terkandung substansi alami tanaman yang memiliki nilai guna tinggi yaitu pektin yang tersusun atas molekul asam galakturonat membentuk asam poligalakturonat. Pektin dimanfaatkan sebagai bahan penstabil pada sari buah, jelly, jam dan marmalade. Penelitian ini bertujuan untuk mengetahui karakteristik tepung dari kulit dan tandan pisang, mengetahui pengaruh perlakuan suhu (60 °C dan 80 °C) dan metode ekstraksi (satu, dua dan tiga tingkat) terhadap rendemen pektin, serta karakteristik pektin yang terekstrak. Limbah pisang berasal dari pisang varietas agung dan embug. Ekstraksi pektin dilakukan dengan menggunakan pelarut air pada perbandingan tepung dan air sebesar 1:54 (ekstraksi satu tingkat), 1:27 (ekstraksi dua tingkat) dan 1:18 (ekstraksi tiga tingkat). Hasil penelitian menunjukkan karakrestik tepung limbah pisang yaitu kadar air berkisar antara 8,14 sampai dengan 9,05 % dengan kadar pektin tertinggi terdapat pada kulit pisang embug 4,54 % dan derajat putih tepung limbah pisang berkisar antara 50,80 sampai dengan 55,21 %. Rendemen pektin dapat terekstrak optimal pada kondisi ekstraksi suhu ekstraksi 80 °C dengan dua tingkat ekstraksi. Kulit pisang mengandung pektin lebih banyak daripada tandan pisang. Pektin yang terekstrak memiliki derajat putih sekitar 31,31 sampai dengan 38,12 %. Gugus fungsi pektin limbah pisang tersusun atas gugus alkohol (primer, sekunder dan tersier), amina primer, amida (monosub dan dwisubtitusi) serta karbonat kovalen.
Co-Authors -, Giyarto . NURHAYATI A.Y. Soegeng Ysh AA Sudharmawan, AA Achmad Sjaifullah Achmad Subagio Adi Susilo Afif, Moh. Noor Agus R, Abu Hasan Akhmad Jufriadi Alamsyah - Ananta, Jonny Ari Ani, Emi Dwi Apriliyani, Ita Aris Susanto Ariyanta, Dafid Arni Nur Rahmawati Arni Nur, Rahmawati Atmajaningati, Atmajaningati Avinda Nur Rahmawati Ayu Esteka Sari Azziyah, Azimatun Nor B. Heri Purwanto Baharuddin Paloloang Bambang Piluharto Benny Kurniawan, Benny Bunyamin Bunyamin Cahyaningati, Kinanti Chandrasari, Wahyu Dwi Budi Santoso DWI SUPRIYANTO, DWI Eksi Utari Faisal Amri Fauziah, Muna Fidianingsih, Yeni Fitriyani, Hajrul Frieda, Frieda Frieda, Frieda Gama Kusuma Ghufron Abdullah Gustika Umiyati Hamdani, Deky Heri Sutanto Hermansyah, Agung Herry Purnomo, Bambang I. Istadi Iis Nurhasanah Irnawati, Diyah Iwan Taruna Juliejantiningsih, Yovitha Jumanah Jumanah Karniman, Tegoeh S. Khafidin, Mukhamad Khotimah, Widia Khusnul Kinanti Cahyaningati Kristiani, Bibiana Kristianto, Tito Bobby Kurniatin, Yuni Masahid, Ardiyan Dwi Masahid, Ardiyan Dwi Muda Setia Hamid, Muda Setia Muhammad Hendrasto Muhdi Muhdi Mulyadi Mulyadi Murtadlo, Khusnull Murtopo, Bahrun Ali Muzakar, Kahar Ngasbun Egar Nofi Marlini Nor Khoiriyah Nugraha Yuwana Nugroho Setya Budi Nur Izzah Az-zahra Nurhayati Nurhayati Nurhayati Nurhayati Nuriyawati, Nuriyawati Nurkolis Nurkolis, Nurkolis Nurrohman, Moh. Nurud Diniyah Okta Meilawaty Philips, Philips Prasetyo, Agung Slamet Purwanti, Yuli Puspita Sari Qodriyah, Khodijatul Rahayu Lestari Rahmatillah, Alda Novita Rika Tafrikhah Rinawati, Atim Rizki Fatimah, Ana Rusdiah, Nadira Safitri, Wahyuni Saifudin Saifudin Sari, Denni Puspita Sari, Wahyu Titi Septianingrum, Wahyu Dwi Singgih Setyono Siti Fatimah Soetomo, Risqi Hartiasih Sofiana, Nur Mei Laidatul Sri Suneki Suara, Mahyar Suganda Girsang, Abba Sukma, Ating Sumasno Hadi Sumiati Sumiati Supardi Supardi Supriyono Purwosaputro Surya, Tiara Lilis Tegar, Tomy Thelma, Chanda Chansa Tri Ismu Pujiyanto Triadi, Irwan Wahidah Wahidah Wahyu Ambikawati Wardhani, Sayekti Putri Waryanto, Waryanto Wibawani, Esti Widya Kusumaningsih Windiasari, Kikik Wiwik Siti Windrati Wiwik Siti Windrati Wuryandoko, Santoso Yayat Suharyat Yhulia Praptiningsih Yovitha Yuliejantiningsih, Yovitha Ysh, AY Soegeng Yuli Witono