Ekstraksi dan Karakterisasi Pektin dari Kulit Pisang Raja (Musa sapientum) dengan Variasi Konsentrasi HCl

Abstract

ABSTRAK \n \nPenelitian ini bertujuan untuk mengetahui karakteristik pektin hasil ekstraksi dari kulit pisang raja (Musa sapientum) dengan variasi konsentrasi HCl. Konsentrasi HCl yang digunakan adalah 0,04 N, 0,05 N, dan 0,06 N dengan suhu 900C dan waktu ekstraksi 80 menit. Pektin yang diperoleh dikarakterisasi yang terdiri dari rendemen, kadar air, kadar abu, kadar metoksil dan identifikasi gugus fungsi menggunakan Fourier Transform Infrared Spectroscopy (FT-IR) serta uji morfologi menggunakan Scanning Electron Microscopy (SEM). Hasil penelitian menunjukkan bahwa rendemen pektin berkisar antara 3,72%-4,38%, kadar air 10,59%-11,57%, kadar abu 0,83%-2,38% dan kadar metoksil 4,59-4,80%. Karakteristik pektin terbaik menurut International Pectin Producers Association (IPPA) diperoleh pada konsentrasi HCl 0,05 N dengan rendemen 4,38%, kadar air 11,57%, kadar abu 0,83% dan kadar metoksil 4,59%. Hasil analisis FT-IR menunjukkan serapan gugus fungsi pektin pada bilangan gelombang (cm-1) yakni: 1020,34 (C-O); 2926,01 (CH3), 1747,51 (C=O ester); 1627,92 (C=O asam karboksilat); 3419,79 (O-H). Hasil analisis SEM menunjukkan pektin yang dihasilkan memiliki morfologi yang tidak homogen, bentuk tak beraturan serta tekstur permukaan yang tidak rata. \n \nKata kunci : Pektin, Musa sapientum, Konsentrasi HCl, Ekstraksi, Karakterisasi. \n \nABSTRACT \n \nThe aim of this study is to supervised the characteristics of pectin extracted from banana peel (Musa sapientum) with various concentration of HCl. HCl concentration used was 0.04 N, 0.05 N and 0.06 N with a temperature of 90 0C and 80 minutes extraction time. Pectin that obtained was characterized consists of yield, water content, ash content, methoxyl content and identification of functional groups using Fourier Transform Infrared (FT-IR) Spectrophotometer and morphological test using Scanning Electron Microscopy (SEM). The results showed that the pectin yield ranged between 3.72 %- 4.38 %, the water content of 10.59 %- 11.57 %, ash content of 0.83 %- 2.38 % and a methoxyl content of 4.59-4.80 %. Characteristics of the best pectin according to the International Pectin Producers Association (IPPA) was obtained at a concentration of 0.05 N HCl with yield of 4.38 % , 11.57 % of water content , 0.83% of ash content and 4.59 % of methoxyl content. FT-IR analysis results showed there was uptake pectin functional cluster at wave number (cm-1), namely: 1020.34 (C-O); 2926.01 (CH3), 1747.51 (C = O ester); 1627.92 (C = O carboxylic acid); 3419.79 (O-H). The results of SEM analysis showed inhomogeneous morphology and irregular of shape and surface texture. \n \nKeywords: Pectin, Musa sapientum, HCl Concentration, Extraction, Characterization.