Kajian Perbandingan Bahan Dengan Pelarut Terhadap Pektin Dari Kulit Buah Markisa

Suriana Laga; Saiman Sutanto; Fatmawati Fatmawati; Abdul Halik

doi:10.35965/eco.v22i2.1557

Authors

Suriana Laga Program Studi Teknologi Pangan, Fakultas Pertanian, Universitas Bosowa
Saiman Sutanto Program Studi Teknologi Pangan, Fakultas Pertanian, Universitas Bosowa
Fatmawati Fatmawati Program Studi Teknologi Pangan, Fakultas Pertanian, Universitas Bosowa
Abdul Halik Program Studi Teknologi Pangan, Fakultas Pertanian, Universitas Bosowa

DOI:

https://doi.org/10.35965/eco.v22i2.1557

Keywords:

Larutan Pengekstrak, Kulit Buah Markisa, Pektin, Total Pektin

Abstract

Pemanfaatan limbah kulit buah markisa yang melimpah untuk digunakan sebagai sumber pektin. Telah diteliti pengaruh perbandingan bahan dengan larutan pengekstrak terhadap sifat-sifat pektin kulit buah markisa. Penelitian bertujuan untuk melihat pengaruh perbandingan bahan dengan larutan pengekstrak terhadap Total Pektindan mutu pektin yang dihasilkan.Perlakuan penelitian terdiri atas perbandingan bahan dengan larutan pengekstrak ( 1: 5, 1 ; 10, 1 : 15 dan 1 : 20 ). Parameter yang diamati adalah total pektin, kadar air, kadar metoksil dan kadar asam poligalakturonat. Rancangan percobaan yang digunakan adalah rancangan acak lengkap pola factorial dengan dua kali ulangan.Pengaruh perbandingan bahan dengan pelarut berpengaruh nyata terhadap total pektin tetapi tidak berpengaruh nyata terhadap kadar air, kadar metoksil dan kadar asam poligalakturonat pektin kulit buah Markisa.. Semakin banyak penggunaan pelarut total pektin kulit buah Markisa yang dihasilkan semakin tinggi. Total pektin tertinggi diperoleh dengan perbandingan bahan dengan pelarut 1 : 20 yaitu 14,28%.

Utilization of abundant passion fruit peel waste to be used as a source of pectin. The effect of the ratio of the material with the extracting solution on the pectin properties of passion fruit peel has been investigated. The aim of the study was to see the effect of the ratio of the ingredients to the extracting solution on the total pectin and the quality of the pectin produced. The research treatment consisted of the ratio of the ingredients to the extracting solution (1:5, 1; 10, 1:15 and 1:20). Parameters observed were total pectin, water content, methoxyl content and polygalacturonic acid content. The experimental design used was a completely randomized design with a factorial pattern with two replications. The effect of the ratio of material to solvent had a significant effect on total pectin but had no significant effect on water content, methoxyl content and polygalacturonic acid content of passion fruit rind. Passion fruit rind pectin produced was higher. The highest total pectin was obtained with a ratio of material to solvent of 1: 20, namely 14.28%.

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