PENGARUH JENIS ASAM DAN pH PELARUT TERHADAP KARAKTERISTIK PEKTIN DARI KULIT LEMON (Citrus limon)

Kesuma, Ni Kadek Yuli; Widarta, I Wayan Rai; Permana, I Dewa Gede Mayun

doi:10.24843/itepa.2018.v07.i04.p06

Cited by 7 publications

(11 citation statements)

References 3 publications

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“…The higher the concentration of HCl with the longer time it will decrease the yield of pectin obtained. Kesuma et al (2018) stated that the yield of pectin produced in the extraction using hydrochloric acid was higher than that of citric acid. Hydrochloric acid is a mineral acid that has a higher (K) balance than citric acid as an organic acid.…”

Section: Resultsmentioning

confidence: 99%

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Extraction and Characterization of Pectin From Passion Fruit (Passiflora Edulis L.) Using Chloride Acid Solution

2022

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Pectin is a natural substance found in most food crops. In general, pectin extraction uses mineral and organic acids, such as sodium hexametaphosphate acid, sulfuric acid, hydrochloric acid, acetic acid, nit citric, and citric acid. The study aimed to obtain the concentration of HCl, which gave the best value for the physical and chemical properties of passion fruit pectin. This study was a completely randomized design. The tested factor was 400 ml HCl solution with five treatment levels of HCl concentration: 1 N; 1.5 N; 2 N; 2.5 N; and 3 N. Each treatment was repeated three times, and therefore 15 experimental units were tested. The variables observed were pectin yield, methoxyl content, galacturonic content, esterification degree, clarity, water content, and ash content. The results showed that the 2.5 N HCl concentration resulted a yield value of 27.47%, methoxyl content 5.20%, galacturonic content 121.62%, esterification degree 24.26%, clarity 14.65%, water content 4.37 %, and 0.54% ash content, so the 2.5 N HCl concentration was the HCl concentration that gave the best effect on the physical and chemical properties of passion fruit pectin extraction.

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Section: Resultsmentioning

confidence: 99%

“…Chloric acid is the most commonly used acid in pectin extraction. Chloric acid is a cheap mineral acid and is widely used in industry, including the pectin-producing industry (Kesuma et al, 2018). Chloric acid is a stronger acid that is less dangerous to handle than other strong acids.…”

Section: Introductionmentioning

confidence: 99%

Extraction and Characterization of Pectin From Passion Fruit (Passiflora Edulis L.) Using Chloride Acid Solution

2022

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“…Sedangkan perbandingan data yang lain menunjukkan hal yang sebaliknya, yaitu semakin rendah pH maka berat ekivalen semakin rendah pula seperti pada perbandingan kelompok A1 dan A5, A3 dan A7, serta A4 dan A8 replikasi 2 dan 3. Terjadinya penurunan nilai berat ekivalen dapat disebabkan oleh karena konsentrasi asam yang tinggi dapat menyebabkan deesterifikasi pektin menjadi asam pektat sehingga jumlah asam bebas semakin banyak dan dapat menurunkan nilai berat ekivalen [15]. Berat ekivalen akan menurun seiring dengan semakin tingginya suhu ekstraksi dan semakin lamanya waktu ekstraksi.…”

Section: Berat Ekivalenunclassified

Ekstraksi Pektin Kulit Buah Naga Merah (Hylocereus polyrhizus) dengan Pelarut Asam Sitrat dan Aplikasinya sebagai Polimer Plastik Biodegradable

Kurniawan

Adenia²

2022

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Pektin yang terdapat di dalam kulit buah naga dapat berpotensi menjadi salah satu bahan dasar pembuatan plastik biodegradable yang bermanfaat untuk mengurangi dampak kerusakan lingkungan karena penggunaan plastik yang berlebihan. Penelitian ini bertujuan untuk mengetahui pengaruh variasi konsentrasi 0,5 dan 1 N, suhu 60 dan 70˚C, dan waktu ekstraksi 30 dan 60 menit terhadap karakteristik pektin yang dihasilkan dari kulit buah naga. Metode yang digunakan adalah ekstraksi dengan pelarut asam sitrat lalu dilakukan pengendapan menggunakan alkohol 96% kemudian dikeringkan pada suhu 60˚C. Pektin kering dikarakterisasi dan hasil yang optimal dilanjutkan untuk dibuat polimer plastik biodegradable. Karakteristik pektin yang dianalisis adalah rendemen pektin yang dihasilkan, berat ekivalen, kadar metoksil, kadar asam galakturonat, dan derajat esterifikasi. Polimer yang dihasilkan diamati sifat mekanisnya secara kualitatif. Hasil penelitian menunjukkan bahwa rendemen pektin yang dihasilkan berkisar antara 4,55– 15,67% dengan rendemen terbanyak pada konsentrasi 1 N pada suhu 60˚C selama 60 menit sebanyak 15,67%. Berat ekivalen berkisar antara 204,48-558,68 dengan nilai tertinggi dari variasi perlakuan 0,5 N pada suhu 60˚C selama 30 menit. Pektin bermetoksil rendah dan tinggi berkisar antara 5,95%-8,97%. Kadar asam galakturonat berkisar antara 292,46%-489,78%. Derajat esterifikasi berkisar antara 7,00%-15,70% dan termasuk pektin ester rendah. Polimer plastik biodegradable diperoleh dari pektin dengan kondisi konsentrasi 0,5 N pada suhu 60˚C selama 30 menit dan pada suhu 70˚C selama 60 menit. Polimer dari kondisi 0,5 N, 60˚C, 30 menit dan 0,5 N, 70˚C, 60 menit berwarna kecoklatan, transparan, dan memiliki nilai permeabilitas uap air yang cukup tinggi. Polimer dari kondisi 0,5 N, 70˚C, 60 menit memiliki sifat mekanis yang lebih baik karena lebih elastis.

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“…Endapan yang diperoleh dicuci menggunakan etanol 96% sebanyak 2 kali 100 mL untuk menghilangkan residu klorida (Erwinda, 2020). Endapan dimurnikan lebih lanjut menggunakan etanol 96% 50 mL untuk menetralkan pektin (Kesuma et al, 2018). Pektin basah selanjutnya dikeringkan pada suhu 40°C selama 6 jam.…”

Section: Pelaksanaan Penelitianunclassified

Pengaruh Daya Gelombang Mikro Dan Rasio Bahan-Pelarut Pada Rendemen Dan Sifat Fisikokimia Pektin Dari Kulit Buah Kakao

Pranayasa¹,

Putra²,

Suhendra³

2022

JRMA

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Cocoa pod (Theobroma cacao L.) are composed of 75% cocoa husk which is discarded as waste during the processing of cocoa beans. Utilization of cocoa husk has been studied, including as a source of pectin. Conventional pectin extraction tends to take a long time, so it is necessary to develop a new method. Microwave-assisted extraction (MAE) is used because it is more efficient. In this study, the effect of microwave power and cocoa husk-solvent ratio on the yield and characteristics of pectin was investigated. This research also determines the best combination to produce pectin from cocoa pod husk. Extraction was carried out for 6 minutes with 0.1 N hydrochloric acid (HCl) at microwave power (600 and 800 W) and cocoa husk-solvent ratio (1:20, 1:30 and 1:40 w/v). The results showed that both factors affected the characteristics of the pectin except water content. The optimum conditions for extracting pectin from cocoa pod husk were at 800 W microwave power and 1:30 (w/v) cocoa husk-solvent ratio. Pectin produced was 2.63 g per 100 g of dried cocoa husk and was grouped into low methoxyl and high ester pectin. The characteristics of pectin such as moisture content, ash content, equivalent weight, methoxyl content, galacturonic acid content and degree of esterification is 15.57±1.23%, 2.43±0.12%, 765.3±17.08 mg, 4.83±0.18%, 50.4±0.54% and 54.4±1.51%, respectively.

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PENGARUH JENIS ASAM DAN pH PELARUT TERHADAP KARAKTERISTIK PEKTIN DARI KULIT LEMON (Citrus limon)

Cited by 7 publications

References 3 publications

Extraction and Characterization of Pectin From Passion Fruit (Passiflora Edulis L.) Using Chloride Acid Solution

Extraction and Characterization of Pectin From Passion Fruit (Passiflora Edulis L.) Using Chloride Acid Solution

Ekstraksi Pektin Kulit Buah Naga Merah (Hylocereus polyrhizus) dengan Pelarut Asam Sitrat dan Aplikasinya sebagai Polimer Plastik Biodegradable

Pengaruh Daya Gelombang Mikro Dan Rasio Bahan-Pelarut Pada Rendemen Dan Sifat Fisikokimia Pektin Dari Kulit Buah Kakao

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