EKSTRAKSI PEKTIN PADA KULIT BUAH NAGA SUPER MERAH (HYLOCEREUS COSTARICENCIS) DENGAN VARIASI SUHU EKTRAKSI DAN JENIS PELARUT
DOI:
https://doi.org/10.32493/jitk.v1i2.715Keywords:
Kata kunci, Pektin, ekstraksi, filtrat, karakteristik, derajat esterifikasiAbstract
ABSTRAK
Pengambilan Pektin dari buah naga dilakukan dengan ekstraksi pada temperatur pemanasan 50°C, 60°C dan 70°C menggunakan jenis pelarut yang berbeda, yaitu asam oksalat 0.05N dan asam asetat 0.05N. Kulit buah naga yang telah kering dihaluskan, diekstraksi sesuai variabel yang ditentukan lalu bahan disaring dengan kertas saring. Filtrat dipanaskan 80°C - 95°C hingga volume setengah dari volume sebelumnya. Filtrat didinginkan dan ditambahkan dengan etanol 95% dengan volume perbandingan 1:1 dan diendapkan selama 24 jam. Filtrat dipisahkan dari etanol dan dipanaskan 80°C selama 4 jam. Pektin kering ditimbang sebagai hasil. Pektin yang dihasilkan dianalisa karakteristiknya yang meliputi berat ekivalen, kadar metoksil, kadar galakturonat, dan derajat esterifikasi. Berdasarkan keempat parameter tersebut, pektin hasil ekstraksi terbaik diperoleh pada suhu 70°C dengan pelarut Asam Oksalat dengan hasil berat ekivalen 1235,929 kadar metoksil 5,0902, kadar galakturonat 42,34 dan derajat esterifikasi 68,26.
Kata kunci : Pektin, ekstraksi., filtrat, karakteristik, derajat esterifikasi
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