Pengaruh Variasi Suhu, Waktu Dan Konsentrasi Pelarut Terhadap Proses Ekstraksi Pektin Dari Kulit Pisang (Musa paradisiaca)

Ramadhan, Adestya Sari and , Dr. Ir. Ahmad M. Fuadi, M.T. (2022) Pengaruh Variasi Suhu, Waktu Dan Konsentrasi Pelarut Terhadap Proses Ekstraksi Pektin Dari Kulit Pisang (Musa paradisiaca). Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

Banana production in Indonesia was experienced a high increase in 2020 with production output of 8,182,756 tons, this will be followed by an increase in banana waste such as banana peels. The utilization and procession of banana peel waste is still not optimal. Whereas in the banana peel, there is a natural substance of the plant in the form of pectin, which has a high economic value. Pectin is a water-soluble complex polysaccharide compound composed of pectic acid, pectin acid, and protopectin. The most common use of pectin as a thickening agent (gelling agent) and stabilizer in the food and beverage industry. In addition, pectin is also widely used in the pharmaceutical industry. This study is aimed to utilize banana peel waste as a source of pectin. In addition, to determine the optimum conditions for the extraction process from banana peels to obtain maximum pectin yields and to choose the best pectin characteristics from the banana peel extraction process. This research was conducted by extraction method using water as a solvent that was acidified with the addition of sulfuric acid. Ethanol was added to the filtrate to precipitate the pectin and washed with ethanol until a neutral pH was obtained. Finally, the drying process was carried out to obtain dry pectin. In the experimental design, three factors were used, namely extraction temperature (40; 50; 60; 70 and 80°C), extraction time (40; 60; 90; 150 and 180 minutes), and extraction solvent concentration (0,1; 0,125; 0,15; 0,175 and 0,2 N). Several analyses were carried out, including pectin yield and pectin ash content. The results of this study showed that the optimum yield at the extraction temperature of 80°C, the extraction time of 60 minutes, and the extraction solvent concentration of 0,2 N, yielded 0,644 grams of pectin with a pectin yield of 4,293% and pectin ash content of 7,2%.

Item Type:	Thesis (Skripsi)
Uncontrolled Keywords:	extraction, pectin, banana peel, Musa parasidiaca
Subjects:	Q Science > QD Chemistry T Technology > TP Chemical technology
Divisions:	Fakultas Teknik > Teknik Kimia
Depositing User:	ADESTYA SARI RAMADHAN
Date Deposited:	13 Jul 2022 01:21
Last Modified:	13 Jul 2022 01:22
URI:	http://eprints.ums.ac.id/id/eprint/101262

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