Istiqomah, Suci Nur (2020) EKSTRAKSI DAN ANALISIS SIFAT KIMIA PEKTIN DARI ENDOCARP JERUK BALI (Citrus maxima) DENGAN AIR DAN AMONIUM OKSALAT. S1 thesis, Universitas Pendidikan Indonesia.
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Abstract
ABSTRAK Pektin merupakan polisakarida yang bermanfaat dalam industri makanan dan banyak ditemukan pada tanaman, salah satunya jeruk bali. Jeruk bali terdiri dari beberapa bagian, yaitu exocarp (flavedo), mesocarp (albedo), dan endocarp (lapisan yang membungkus bulir jeruk). Pektin dapat diperoleh dari endocarp dengan cara ekstraksi. Tujuan dari penelitian ini adalah untuk mengetahui kadar pektin dan sifat kimia pektin hasil ekstraksi dari endocarp jeruk bali (Citrus maxima) dengan air dan amonium oksalat. Penelitian ini dilakukan melalui tiga tahap, yaitu pengolahan endocarp, ekstraksi pektin dari endocarp, dan analisis sifat kimia pektin endocarp. Ekstraksi pektin dilakukan dengan variasi perbandingan massa tepung endocarp terhadap volume air yaitu 1:20, 1:30 dan 1:40 (b/v), serta variasi konsentrasi amonium oksalat sebesar 0,5%, 1% dan 1,5%. Analisis sifat kimia pektin endocarp meliputi kadar pektin, berat ekivalen, kadar metoksil, kadar asam galakturonat dan derajat esterifikasi. Berdasarkan rasio yang diujikan pada pektin hasil ekstraksi dengan air memperoleh kadar pektin, berat ekivalen, kadar metoksil dan derajat esterifikasi tertinggi pada rasio 1:20, untuk kadar asam galakturonat tertinggi pada rasio 1:40. Berdasarkan konsentrasi yang diujikan pada pektin hasil ekstraksi dengan amonium oksalat memperoleh kadar pektin dan kadar asam galakturonat tertinggi pada konsentrasi 1,5%, untuk berat ekivalen, kadar metoksil dan derajat esterifikasi tertinggi pada konsentrasi 1%. Perbandingan antara pektin hasil ekstraksi dengan air 1:30 (volume air 300 ml) dan amonium oksalat 1% pada volume yang sama, diperoleh kadar pektin, kadar metoksil, kadar asam galakturonat dan derajat esterifikasi yang lebih tinggi pada pektin hasil ekstraksi dengan amonium oksalat. Sedangkan berat ekivalen yang lebih tinggi diperoleh pada pektin hasil ekstraksi dengan air. Kata kunci: ekstraksi, endocarp, jeruk bali, pektin. ABSTRACT Pectin is a polysaccharide that beneficial in the food industry and can be found in many plants, one of which is pomelo. Pomelo consists of several parts, namely exocarp (flavedo), mesocarp (albedo), and endocarp (the layer that wraps the orange pulps). Pectin can be obtained from endocarp by extraction. The purpose of this study is to determine the pectin yield and chemical properties of pectin extracted from endocarp of pomelo (Citrus maxima) with water and ammonium oxalate. This research was carried out in three stages, namely processing of endocarp, extraction of pectin from endocarp, and analysis of the physicochemical properties of endocarp pectin. Pectin extraction was carried out by varying the mass of endocarp powder to the volume ratio of water by 1:20, 1:30 and 1:40 (w/v), variations in the concentration of ammonium oxalate by 0.5%, 1% and 1.5%. Analysis of the chemical properties of endocarp pectin includes pectin yield, equivalent weight, methoxyl content, galacturonic acid content, and degree of esterification. Based on the ratio tested in pectin extracted with water obtained the highest pectin yield, equivalent weight, methoxyl content and degree of esterification at ratio 1:20 (w/v), and the highest galacturonic acid content at ratio 1:40 (w/v). Based on the tested concentrations in pectin extracted with ammonium oxalate obtained the highest pectin yield and galacturonic acid content at concentration of 1.5%, and the highest equivalent weight, methoxyl content and degree of esterification at concentration of 1%. The comparison between pectin extracted with water 1:30 (volume of water is 300 ml) and ammonium oxalate 1% in the same volume, obtained the higher pectin yield, methoxyl content, galacturonic acid content and degree of esterification in pectin extracted with ammonium oxalate. While the higher equivalent weight was obtained in pectin extracted with water. Keyword: endocarp, extraction, pectin, pomelo.
| Item Type: | Thesis (S1) |
|---|---|
| Additional Information: | No Panggil : S KIM SUC e-2020; NIM :1607631 |
| Uncontrolled Keywords: | ekstraksi, endocarp, jeruk bali, pektin. endocarp, extraction, pectin, pomelo. |
| Subjects: | L Education > L Education (General) Q Science > QD Chemistry |
| Divisions: | Fakultas Pendidikan Matematika dan Ilmu Pengetahuan Alam > Jurusan Pendidikan Kimia > Program Studi Kimia (non kependidikan) |
| Depositing User: | SUCI NUR ISTIQOMAH |
| Date Deposited: | 26 Aug 2020 01:45 |
| Last Modified: | 26 Aug 2020 01:45 |
| URI: | http://repository.upi.edu/id/eprint/50652 |
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