Karakteristik Pektin Kulit Pisang Tongka Langit (Musa troglodytarum) Berdasarkan Variasi Waktu Ekstraksi

Characteristics of Pectin from Tongka Langit (Musa troglodytarum) Banana Peels on the Various Extraction Times

  • Priscilia Picauly Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Pattimura, Jl. Ir. M. Putuhena Kampus Poka Ambon 97233
  • Gilian Tetelepta Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Pattimura, Jl. Ir. M. Putuhena Kampus Poka Ambon 97233
Keywords: banana tongka langit peel, pectin, extraction time

Abstract

Tongka langit banana peel is an organic waste that has not been widely used by the community and has a pectin content of about 10.41%. Pectin extraction from banana peels should thus be done effectively to utilize waste. The objective of this research was to characterize the properties of pectin extracted from banana tongka langit peel with the different extraction times. A completely randomized experimental design with 3 level treatment extraction time of banana tongka langit peel, i.e., 1 hour, 1,5 hours, and 2 hours with three replicates was applied in this research. The properties evaluated, including equivalent weight, methoxyl content, galacturonate acid, esterification degree, yield, moisture content, and ash content. Result showed that equivalent weight (757.88 mg, 735.48 mg, and 699.8 mg), methoxyl content (5.10%, 5.17%, and 5.44%), galacturonate acid (52.22%, 53.32%, and 56.08%), esterification degree (55.07%, 55.12%, and 55.43%), moisture content (9.99%, 9.90%, and 9.85%), ash (6.17%, 6.23%, and 6,46%), and yield (8.35%, 8.93%, and 9.2%).

Keywords: banana tongka langit peel, pectin, extraction time

 

ABSTRAK

Kulit pisang tongka langit merupakan limbah organik yang belum banyak dimanfaatkan oleh masyarakat dan memiliki kandungan pektin sebanyak 10,41%. Ekstraksi pektin dari kulit pisang tongka langit harus dilakukan secara efektif dalam memanfaatkan limbah. Penelitian ini bertujuan untuk mengkarakterisasi pektin kulit pisang tongka langit berdasarkan waktu ekstraksi pektin yang berbeda. Penelitian ini menggunakan Rancangan Acak Lengkap yang terdiri dari tiga tingkat perlakuan waktu ekstraksi pektin kulit pisang tongka langit yaitu 1 jam, 1,5 jam, dan 2 jam dengan 3 kali ulangan. Pengamatan dilakukan terhadap berat ekuivalen, kadar metoksil, kadar asam galakturonat, derajat esterifikasi, rendemen, kadar air, dan kadar abu. Hasil penelitian menunjukkan nilai berat ekuivalen (757,88% mg, 735,48 mg, dan 699,80 mg), kadar metoksil (5,10%, 5,17%, dan 5,44%), kadar asam galakturonat (52,22%, 53,32%, dan 56,08%), nilai derajat esterifikasi (55,07%, 55,12%, dan 55,43%), kadar air (9,99%, 9,90%, dan 9,85%), kadar abu (6,17%, 6,23%, dan 6,46%), dan rendemen (8,35%, 8,93%, dan 9,2%).

Kata kunci: kulit pisang tongka langit, pektin, waktu ekstraksi

Downloads

Download data is not yet available.

References

AOAC. 2012. Association of Official Analytical Chemistry, Washington D.C. Official Method of Analysis.

Evi, Z.N., N. Yuli, dan Rusdiansjah. 2013. Pengaruh suhu dan waktu terhadap hasil ekstraksi pektin dari kulit buah nanas. Simposium Nasional RAPI XII. FT UMS. K 3943.

Febriyanti, Y., A.R. Razak, dan N.K. Sumarni. 2018. Ekstraksi dan karakterisasi pektin dari kulit buah kluwih. Jurnal Kovalen 4: 60-73.

Goycoolea, F.M. and A. Cárdenas. 2003. Pectins from Opuntia spp.: A short review. Journal of the Professional Association for Cactus Development 5: 17-29.

Happi, E.T., S.N. Ronkart, C. Robert, B. Wathelet, and M. Paquot. 2008. Characterisation of pectins extracted from banana peels (Musa AAA) under different conditions using an experimental design. Food Chemistry 108: 463-471. DOI: 10.1016/j.foodchem.2007.10.078

IPPA. 2002. What Is Pectin. International Pectin Producers Association. https://ippa.info/labelling-safety- regulation-of-pectin/. Accessed 12th January 2020.

Kamble, P.B., S. Gawande, and T.S. Patil. 2017. Extraction of pectin from unripe banana peel. International Research Journal of Engineering and Technology 4: 2259-2264.

Mailoa, M. 2013. Pengembangan pisang Tongka Langit (Musa troglodytarum) menjadi biskuit. Ekosains 1: 6-13.

Moniharapon, E., L. Lelmalaya, dan P. Picauly. 2019. Kajian sifat kimia dan organoleptik brownies pisang tongka langit. Agritekno 8: 60-63. DOI: 10.30598/jagritekno.2018.7.2.60

Nadir, M, and E. I. Risfani. 2018. Pengaruh waktu terhadap ekstraksi pektin dari kulit pisang kepok dengan metode microwafe assisted extraction (MAE). Prosiding Seminar Hasil Penelitian (SNP2M). pp 92-98.

Oliveira, T.I.S., M.F. Rosa, F.L. Cavalcante, P.H.F. Pereira, G.K. Moates, N. Wellner, S.E. Mazzetto, K.W. Waldron, and H.M.C. Azeredo. 2016. Optimization of pectin extraction from banana peels with citric acid by using response surface methodology. Food Chemistry 198: 113-118. DOI: 10.1016/j.foodchem.2015.08.080

Picauly, P. and G. Tetelepta. 2015. Karakteristik kimia bubur instan tersubtitusi tepung pisang tongka langit. Agroforestri 9: 122-126.

Palijama, S., M. Singkery, R. Breemer, and F.J. Polnaya. 2020. Isolation and characteristics of Musa troglodytarum L. starch at different maturity stage. Journal of Physics: Conference Series 1463: 012015. DOI: 10.1088/1742-6596/1463/1/012015

Picauly, P. dan G. Tetelepta. 2016. Uji organoleptik crackers pisang tongka langit. Agritekno 5: 53-57. DOI: 10.30598/jagritekno.2016.5.2.53

Prasetyowati, S.K.P. dan H. Pesantri. 2009. Ekstraksi pektin dari kulit mangga. Jurnal Teknik Kimia 16: 42-49.

Qiu, L.P., G.L. Zhao, H. Wu, L. Jiang, X.F. Li, and J.J. Liu. 2010. Investigation of combined effects of independent variables on extraction of pectin from banana peel using response surface methodology. Carbohydrate Polymers 80: 326-331. DOI: 10.1016/j.carbpol.2010.01.018

Ramdja, A. F., D. P. Adhitya, dan R. Rusman. Ekstraksi pektin dari kulit pisang kepok dengan pelarut asam klorida dan asam asetat. Jurnal Teknik Kimia 17: 28-37.

Ranggana, S. 1997. Handbook of Analysis and Quality Control for Fruit and vegetable Products Second Editions. Tata McGraw-Hill. Publishing Company Limited: New Delhi

Roikah, S., W.D.P. Rengga, Latifah, dan E. Kusumastuti. 2016. Ektraksi dan karakterisasi pektin dari belimbing wuluh (Averhoa bilimbi L). Jurnal Bahan Alam Terbarukan 5: 29-36. DOI: 10.15294/jbat.v5i1.5432

Sutapa, I.W., V.P.D. Siahay, dan M.F.J.D.P. Tanasale. 2014. Adsorpsi Cu2+ pada pektin dari kulit pisang Tongka Langit (Musa speices Van Balbisiana). Indonesian Journal of Chemical Research 1: 72-77.

Tchobanoglous, G., H. Theisen, and S.A. Vigil. 1993. Integrated Solid Waste Management: Engineering Principles and Management Issues. McGraw-Hill. Michigan.

Tuhuloula, A., L. Budiyarti, and E.N. Fitriana. 2013. Karakterisasi pektin dengan memanfaatkan limbah kulit pisang menggunakan metode akstraksi. Konversi 2: 21-27.

Wang, S., F. Chen, J. Wu, Z. Wang, X. Liao, and X. Hu. 2007. Optimization of pectin extraction assisted by microwave from apple pomace using response surface methodology. Journal of Food Engineering 78: 693-700. DOI: 10.1016/j.jfoodeng.2005.11.008

Published
2020-04-30
How to Cite
Picauly, P., & Tetelepta, G. (2020). Karakteristik Pektin Kulit Pisang Tongka Langit (Musa troglodytarum) Berdasarkan Variasi Waktu Ekstraksi. AGRITEKNO: Jurnal Teknologi Pertanian, 9(1), 28-34. https://doi.org/10.30598/jagritekno.2020.9.1.28