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All Journal Jurnal Sains dan Teknologi Pangan Jurnal Teknologi dan Mutu Pangan
Mahmudah, Rahma
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Agriculture, Biological Sciences & Forestry

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PENETAPAN JENIS EKSTRAKSI TERHADAP KARAKTERISTIK PEKTIN BUAH PANDAN LAUT (Pandanus Ordorifer) DARI PANTAI SANTOLO GARUT Lubis, Novriyanti; Nuraeni, Ai Resna Fitri; Mahmudah, Rahma; Abdillah, Muhammad Nur; Soni, Dang
Jurnal Sains dan Teknologi Pangan Vol 7, No 5 (2022): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (698.754 KB) | DOI: 10.33772/jstp.v7i5.27281

Abstract

Pektin merupakan suatu kelompok polisakarida yang heterogen. Senyawa adiktif dalam pektin berguna untuk gelling agent. Buah Pandan Laut memiliki potensi sebagai salah satu sumber pembuatan pektin. Penelitian ini bertujuan untuk menguji jenis ekstraksi untuk menghasilkan karakteristik pektin terbaik dari buah Pandan Laut (Pandanus ordorifer). Proses pengambilan pektin pada buah Pandan Laut menggunakan ekstraksi dengan pelarut air dan ekstraksi dengan pelarut yang diasamkan menggunakan H2SO4. Karakteristik pektin yang diakukan antara lain redemen, berat ekivalen, kadar metoksil, kadar asam galakturonat, kadar air, kadar abu, dan derajat esteifikasi. Hasil rendemen tertinggi menggunakan pelarut tanpa asam yaitu sebesar  11,4%. Sedangkan pada ekstraksi menggunakan asam H2SO4 dengan pH 2, pH 3, dan pH 4 secara berurutan yaitu 3,04%; 2,75%; dan 2,60%. Berdasarkan metode ekstraksi menggunakan asam, pektin terbaik diperoleh pada pH 4. Pektin kemudian di bandingkan dengan standar yang ditetapkan SNI, International Pectin Producers Assosiation (IPPA), Food Chemical Codex (FCC).Kata kunci: Ekstraksi, Karakteristik, Pandanus odorifer, Pandan Laut, Pektin
Studi Karakteristik Edible Film Dari Pektin Buah Pandan Laut (Pandanus ordorifer): Study of Edible Film Physicochemical Characteristics of Pandan Laut Fruit (Pandanus ordorifer) Pectin Lubis, Novriyanti; Nuraeni, Ai Resna Fitri; Mahmudah, Rahma; Abdillah, Muhammad Nur; Prasetiawati, Riska
Jurnal Teknologi dan Mutu Pangan Vol. 4 No. 1 (2025): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v4i1.4805

Abstract

Edible film is a thin layer used to protect food ingredients (as a coating) that comes from food-grade components and can be consumed directly. Pandanus sea fruit has the potential to be a source of pectin. This study aims to determine the characteristics of edible film from Pandanus sea fruit pectin (Pandanus ordorifer). The method used was laboratory experimental research with a simple one-factor experimental design. The pectin extraction formula consists of Pandanus sea simplicia, distilled water, and H2SO4, with variations in pH conditions at 2, 3, and 4. The results showed that pectin with pH 4 met the requirements according to the Japanese Industrial standard consisting of a yield of 2.60%, water content of 8.1%, ash content of 9.2%, methoxyl content of 6.2%, equivalent weight of 631 mg, galacturonic acid content of 253% and degree of esterification of 13.9%. The edible film making formula is Pandanus sea pectin, distilled water, with variations of sorbitol added at 5%, 10%, and 15%. The results showed that a concentration of 5% sorbitol produced the best edible film, meeting the requirements of a water content of 6.5%, a thickness of 0.13 mm, and a solubility of 59%. The organoleptic test of the edible film with a 5% sorbitol concentration was the most preferred by the panelists.This research is expected to be an innovation in the use of Pandan Laut fruit as an alternative food packaging.
Co-Authors Abdillah, Muhammad Nur Novriyanti Lubis, Novriyanti Nuraeni, Ai Resna Fitri Riska Prasetiawati, Riska Soni, Dang