Optimasi Ekstraksi Pati Kulit Pisang Ambon (Musa paradisiaca var. Sapientum L.) dengan Metode Ultrasound-Assisted Extraction (UAE) - Tsania Nujjia Wijaya; Bertha Rusdi; Yani Lukmayani (Bandung Conference Series: Pharmacy, 2024)
Abstract. Ambon banana peel starch has been extracted using maceration method, but it resulted in low starch yield of 1.62% (Rusdi et al., 2023). This study optimizes the extraction of starch from ambon banana peel using Ultrasound-Assisted Extraction (UAE) method with temperature variation of 20, 30, 40°C and time of 10, 20, 30 minutes based on starch yield and total carbohydrate content. Based on data testing of starch yield percent with Analysis of variance (ANOVA), a p-value of 0.000 (<0.05) was obtained, indicating that temperature and time had a significant effect on starch yield percent. While in the carbohydrate content data, a p-value of 0.002 (<0.05) was obtained, indicating that temperature and time also had a significant effect on carbohydrate content. The results showed that 40°C and 30 minutes gave the highest yield. However, these results were not consistent with the carbohydrate content, with the maximum results obtained at 30°C and 20 minutes. It can be concluded that the optimal conditions cannot be determined because the pattern of starch yield and carbohydrate content is not consistent. Abstrak. Pati kulit pisang ambon telah diekstraksi menggunakan metode maserasi, namun menghasilkan rendemen pati yang rendah yaitu 1,62% (Rusdi et al., 2023). Penelitian ini mengoptimalkan ekstraksi pati dari kulit pisang ambon menggunakan metode Ultrasound-Assisted Extraction (UAE) dengan variasi suhu 20, 30, 40°C dan waktu 10, 20, 30 menit berdasarkan perolehan rendemen pati dan kadar karbohidrat total. Berdasarkan pengujian data persen rendemen pati dengan Analisis varian (ANOVA), diperoleh p-value sebesar 0,000 (<0,05), menandakan suhu dan waktu berpengaruh secara signifikan pada persen rendemen pati. Sedangkan pada data kadar karbohidrat, diperoleh p-value sebesar 0,002 (<0,05) yang menunjukkan suhu dan waktu juga berpengaruh signifikan pada kadar karbohidrat. Hasil menunjukkan bahwa suhu 40°C dan waktu 30 menit memberikan rendemen tertinggi. Namun, hasil tersebut tidak konsisten dengan kadar karbohidrat, dengan hasil maksimum yang diperoleh pada suhu 30°C dan waktu 20 menit. Maka dapat disimpulkan kondisi optimal belum dapat ditentukan karena pola persen rendemen pati dan kadar karbohidrat tidak konsisten.