Pengaruh Suhu dan Waktu Ekstraksi dalam Proses Pembuatan Pektin dari Kulit Buah Sukun dengan Pelarut Asam Sitrat
Abstract
The breadfruit rinds has never been used, even though breadfruit rinds is known contain pectin which has a high economic value. Pectin is a biopolymer compound that functions as a water binder or liquid thickener obtained through the extraction process of fruits waste. The purpose of this research is to utilize the waste of breadfruit rinds into pectin to increase the economic value. This research used reflux extraction method with 7% citric acid as solvent, extraction time used was 170, 175,180, 185, and 190 minutes at 85, 90, and 95°C. The highest research results were obtained at a temperature of 95°C with a long extraction time of 195 minutes, namely yield of 40,762%, water content of 1,92%, methoxyl content of 8.06%, galacturonic content of 81%.
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References
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[4] D. Ardiansyah, I. Komala, and Zilhadia, "Extraction of Pectin from Breadnut Fruit ( Artocarpus altilis Fosberg .) with Citric Acid," Proceedings of the 1st International Conference on Health Science, ICHS 2020, Y. Saibi, Y. Agus, and N.M. Nasir, Jakarta, Indonesia: EAI, 2021, pp. 1-8.
[5] R. Begum, M.G. Aziz, Y.A. Yusof, M. Burhan, and Uddin, "Extraction and characterization of pectin from jackfruit ( Artocarpus heterophyllus Lam ) waste," Journal of Pharmacy and Biological Sciences, vol. 12, 2017, pp. 42-49.
[6] A. Tuhuloula, L. Budiyarti, and E.N. Fitriana, "Karakterisasi Pektin Dengan Memanfaatkan Limbah Kulit Pisang Menggunakan Metode Ekstraksi," Jurnal Konversi, vol. 2, 2013, pp. 21-27.
[7] Nurhaeni, N.A. Atjiang, J. Hardi, Diharnaini, and Khairunnisa, "Ekstraksi Dan Karakterisasi Pektin Dari Kulit Dan Dami Buah Cempedak (Artocarpus chempeden)," Jurnal Kovalen, vol. 4, 2018, pp. 304-315.
[8] A.A. Sundarraj and T.V. Ranganathan, "A Review - Pectin from Agro and Industrial Waste," International Journal of Applied Environmental Sciences, vol. 12, 2017, pp. 1777-1801.
[9] Mukhriani, "Ekstraksi, pemisahan senyawa, dan identifikasi senyawa aktif," Jurnal Kesehatan, vol. VII, 2014, pp. 361-367.
[10] Masrullita, Meriatna, Zulmiardi, F. Safriwardy, Auliani, and R. Nurlaila, "Pemanfaatan Jerami Padi ( Oryza Sativa L .) sebagai Bahan Baku dalam Pembuatan Carboxymethyl Cellulose (CMC)," JURNAL REKAYASA PROSES, vol. 15, 2021, pp. 194-201.
[11] A. Aji, S. Bahri, and Tantalia, "Pengaruh Waktu Ekstraksi Dan Konsentrasi HCl Untuk Pembuatan Pektin Dari Kulit Jeruk Bali (Citrus maxima)," Jurnal Teknologi Kimia Unimal, vol. 6, 2017, pp. 33 - 44.
[12] N. Evi Zahrotun, Y. Nugraheni, and M. Rusdiansjah, Ir., "Pengaruh Suhu Dan Waktu Terhadap Hasil Ekstraksi Pektin Dari Kulit Buah Nanas," Simposium Nasional RAPI XII - 2013 FT UMS, 2013, pp. 39-43.
[13] Y.Y. Oessoe, "Produksi Pektin Dari Kulit Jeruk Nipis (Citrus aurantifolis S) dengan Interaksi Suhu Dan Lama Ekstraksi," Agri-SosioEkonomi Unsrat, vol. 17, 2021, pp. 737-742.
[14] S. Roikah, W.D. Rengga, Latifah, and E. Kusumastuti, "Ekstraksi dan Karakterisasi Pektin Dari Belimbing Wuluh (Averrhoa Bilimbi,L)," Jurnal Bahan Alam Terbarukan, vol. 5, 2016, pp. 29-36.
[15] V. Fitria, "Karakterisasi Pektin Hasil Ekstraksi Dari Limbah Kulit Pisang Kepok (Musa balbisiana ABB)," Program, 2013.
[16] A.S. Injilauddin, M. Lutfi, and A. Nugroho, "Pengaruh Suhu dan Waktu pada Proses Ekstraksi Pektin Dari Kulit Buah Nangka (Artocarpus Heterophyllus)," Jurnal Keteknikan Pertanian Tropis dan Biosistem, vol. 3, 2015, pp. 280-286.
Published
2023-12-10
How to Cite
NURLAILA, Rizka et al.
Pengaruh Suhu dan Waktu Ekstraksi dalam Proses Pembuatan Pektin dari Kulit Buah Sukun dengan Pelarut Asam Sitrat.
Journal of Science and Applicative Technology, [S.l.], v. 7, n. 2, p. 65-70, dec. 2023.
ISSN 2581-0545.
Available at: <https://journal.itera.ac.id/index.php/jsat/article/view/1105>. Date accessed: 28 apr. 2024.
doi: https://doi.org/10.35472/jsat.v7i2.1105.
Section
Articles
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