Pamungkas, Dessy and , Dr. Ir. Ahmad M. Fuadi, M.T. (2022) Pengaruh Variasi Suhu, Waktu, Dan Konsentrasi Pelarut Terhadap Proses Ekstraksi Pektin Dari Kulit Buah Naga (Hylocereus polyrhizus). Skripsi thesis, Universitas Muhammadiyah Surakarta.
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Abstract
Pectin is a polymer of D-galacturonic acid, which is found in primary cell walls and contains polysaccharide acids. Pectin in the food sector is most widely used for adhesive, thickeners and stabilizer such as in the manufacture of jelly. Pectin imported from China, Europe, and America. In 2001 pectin was imported into Indonesia as much as 14.242 Kg and in 2019 as much as 69.097 Kg. Pectin can be found in fruit peels, one source of pectin is dragon fruit peel (Hylocereus polyrhizus). Dragon fruit production in Indonesia has increased every year, especially in Banyuwangi Regency. Dragon fruit production in Banyuwangi Regency in 2013 as much as 16.632 tons, in 2014 as much as 28.829 tons, and in 2016 as much as 51.7 tons. This causes the accumulation of dragon fruit peel waste and the need for the use of dragon fruit peel, one of which is by being used as an alternative raw material source of pectin. This research was conducted to study the effect of variations in extraction temperature, extraction time, and solvent concentration on the pectin characteristics of dragon fruit peel waste. This research was conducted by extracting 15 grams of pectin from dragon fruit peel using a 250 mL sulfuric acid solvent with a stirring speed of 500 rpm. From the research that has been done, the most optimum extraction of pectin from dragon fruit peel (Hylocereus polyrhizus) is at 80 ºC for 90 minutes with 250 mL of 0.2 N sulfuric acid solvent.
| Item Type: | Thesis (Skripsi) |
|---|---|
| Uncontrolled Keywords: | Ekstraksi, kulit buah naga, pektin, Hylocereus polyrhizus |
| Subjects: | T Technology > TP Chemical technology |
| Divisions: | Fakultas Teknik > Teknik Kimia |
| Depositing User: | DESSY PAMUNGKAS |
| Date Deposited: | 08 Jul 2022 01:23 |
| Last Modified: | 08 Jul 2022 01:23 |
| URI: | http://eprints.ums.ac.id/id/eprint/101261 |
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