ISOLASI, KARAKTERISASI DAN APLIKASI PEKTIN DARI LIMBAH KULIT KAKAO (Theobroma cacao L) PADA FORMULASI SELAI BUAH NAGA MERAH (Hylocereus polyrhizus). - Firoh, Aji Mustaq; Ansharullah, Ansharullah; Faradilla, RH Fitri (Jurnal Sains dan Teknologi Pangan, 2022)
ABSTRACT This study aimed to determine the characteristics of pectin and the effect of various concentrations of cocoa peel pectin on the organoleptic properties of red dragon fruit jam and to determine the physicochemical properties of the pectin-added red dragon fruit jam. The experimental design used in this study was a completely randomized design (CRD) with concentrations ranging from P1 (0.5%), P2 (1%), P3 (1.5%), and P4 (2%). Data were analyzed using analysis of variance (ANOVA). The results with a significant effect on the observed variables were then tested with Duncan's Multiple Range Test (DMRT) at a 95% confidence level (α = 0.05). The best result contained 8.7 water, 3.3% ash, 6.5% yield, 800 mg equivalent weight, 6.1% methoxyl, 56.6% galacturonic acid, and 61.2% esterification degree. Based on the organoleptic assessment of red dragon fruit jam, the best treatment was the P3 treatment (1.5% pectin) with organoleptic characteristics scores of color, aroma, taste, texture, spreadability, and thickness reaching 3.97 (like), 3.77 (like), 4.23 (like), 4.27 (like), 4.10 (easy), and 4.27 (thick), respectively. The chemical analysis shows that the sample contained 27.7% water, 66.9% total dissolved solids, an acidity degree (pH) of 4.3, and antioxidant activity with an IC50 value of 138.16 ppm. The results show that the red dragon fruit jam product with the addition of cocoa peel pectin was acceptable (preferred) by the panelists and met the national standard on water content and total dissolved solids of jam products. Keywords: jam, red dragon fruit, pectin, cocoa peel ABSTRAK Penelitian ini bertujuan untuk menentukan karakteristik pektin dan pengaruh variasi penambahan konsentrasi pektin kulit kakao terhadap sifat organoleptik selai buah naga merah serta menentukan sifat fisikokimia selai buah naga merah dengan penambahan konsentrasi pektin terbaik. Rancangan percobaan yang digunakan pada penelitian ini yaitu Rancangan Acak Lengkap (RAL) dengan penambahan pektin P1 (0,5%), P2 (1%), P3 (1,5%), P4 (2%). Analisis data menggunakan sidik ragam atau Analysis of Varians (ANOVA). Hasil analisis data yang diperoleh berpengaruh nyata terhadap variabel pengamatan dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95% (α = 0,05).. Hasil karakterisasi pektin kulit kakao yang diperoleh yaitu kadar air 8,7%, kadar abu 3,3%, rendemen 6,5%, berat ekivalen 800 mg, kadar metoksil 6,1%, kadar asam galakturonat 56,6% dan derajat esterifikasi 61,2%. Berdasarkan penilaian organoleptik selai buah naga merah diperoleh perlakuan terbaik yaitu perlakuan P3 (penambahan pektin 1,5%) dengan karakteristik organoleptik warna 3,97 (suka), aroma 3,77 (suka), rasa 4,23 (suka), tekstur 4,27 (suka), daya oles 4,10 (mudah) dan kekentalan 4,27 (kental). Nilai analisis kimia kadar air 27,7%, total padatan terlarut 66,9%, derajat keasaman (pH) 4,3 dan aktivitas antioksidan dengan nilai IC50 138,16 ppm. Berdasarkan hasil penelitian, produk selai buah naga merah dengan penambahan pektin kulit kakao dapat diterima (disukai) oleh panelis dan memenuhi standar SNI pada kriteria kadar air dan total padatan terlarut produk selai. Kata kunci: selai, buah naga merah, pektin, kulit kakao