Variasi kondisi ekstraksi pektin kulit buah naga merah = Variations in the extraction conditions of red dragon fruit peel pectin = Variations in the extraction conditions of red dragon fruit peel pectin

Devi, Stefanni (2020) Variasi kondisi ekstraksi pektin kulit buah naga merah = Variations in the extraction conditions of red dragon fruit peel pectin = Variations in the extraction conditions of red dragon fruit peel pectin. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Buah naga merah merupakan buah yang banyak dimanfaatkan dalam pembuatan produk pangan. Pemanfaatan buah naga merah menghasilkan limbah berupa kulit buah naga merah. Kulit buah naga merah diketahui mengandung pektin yang dapat diperoleh dengan cara ekstraksi. Pektin merupakan senyawa polisakarida yang banyak ditemukan pada dinding sel primer tumbuhan. Pektin banyak dimanfaatkan sebagai gelling agent pada pembuatan produk pangan seperti jelly dan selai. Ekstraksi pektin dapat dipengaruhi oleh beberapa faktor yaitu pH, suhu, dan waktu Tujuan dari penelitian ini adalah untuk menentukan pH, suhu, dan waktu terbaik dalam proses ekstraksi pektin kulit buah naga merah. Penelitian dibagi menjadi tiga tahap yaitu tahap persiapan, penelitian tahap I, dan penelitian tahap II. Tahap persiapan bertujuan untuk membuat bubuk kulit buah naga merah dan analisis proksimat. Penelitian tahap I bertujuan untuk menentukan pH terbaik. pH yang digunakan yaitu 2, 3, 4, dan 5. Penelitian tahap II bertujuan untuk menentukan suhu dan waktu terbaik. Suhu yang digunakan yaitu 70, 80, dan 90oC. Waktu yang digunakan yaitu 40, 60, dan 80 menit. Analisis yang dilakukan terhadap pektin kulit buah naga meliputi rendemen, berat ekivalen, kadar metoksil, kadar asam galakturonat, derajat esterifikasi, viskositas, dan lightness. Pemilihan metode terbaik berdasarkan uji viskositas, kadar metoksil dan derajat esterifikasi. Metode ekstraksi terpilih adalah ekstraksi dengan pH 5, suhu 70oC, dan waktu 80 menit. Karakteristik yang dihasilkan yaitu rendemen sebesar 11,14%, berat ekivalen sebesar 896,18 mg, kadar metoksil sebesar 3,73%, kadar galakturonat sebesar 40,86%, derajat esterifikasi sebesar 51,89%, viskositas sebesar 649,83 cP, dan nilai Lightness sebesar 35,63. Pektin yang dihasilkan merupakan pektin bermetoksil rendah./Red dragon fruit is a fruit that is widely used in making food products. Utilization of red dragon fruit produces waste in the form of red dragon fruit peel. Red dragon fruit peels are known to contain pectin which can be obtained by extraction. Pectin is a polysaccharide compound found in many plant cell walls. Pectin is widely used as a gelling agent in the manufacture of food products such as jelly and jam. Pectin extraction can be influenced by several factors, such as pH, temperature, and time. The purpose of this research is to determine the best pH, temperature, and time in the extraction process of red dragon fruit peels. The stages of the research were divided into three stages: the preparatory stage, the first stage research, and the second stage research. The preparation stage aims to make red dragon fruit peel powder and proximate analysis. Stage I research aims to determine the best pH. The pH used is 2, 3, 4, and 5. Stage II research aims to determine the best temperature and time. The temperature used is 70, 80, and 90oC. The time used is 40, 60, and 80 minutes. Analysis of dragon fruit peel pectin included yield, equivalent weight, methoxyl content, galacturonic acid level, esterification degree, viscosity, and lightness. The selection of the best method is based on the test of viscosity, methoxyl content and degree of esterification. The selected extraction method is extraction with a pH of 5, a temperature of 70oC, and a time of 80 minutes. The characteristics produced were yield of 11,14%, equivalent weight of 896,18 mg, methoxyl content of 3,73%, galacturonate content of 40,86%, esterification degree of 51,89%, viscosity of 649,83 cP, and Lightness value of 35,63. The pectin produced is low methoxyl pectin.

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