Main Article Content
Abstract
This study aims to determine the effect of the method and time of extraction on the yield and characteristics of pektin red dragon fruit leather according to the SNI pektin (01-2238-1991) and the International Pektin Producers Association (IPPA) 2003. The experimentals design was a Completely Randomized Design with 2 factors. The first factor was the extraction method used, namely (M1 = conventional method, M2 = ultrasonik method). The second factor was extraction time (W1 = 15 minutes, W2 = 30 minutes, W3 = 60 minutes, and W4 = 90 minutes. The results showed that the extraction method had a significant effect on yield, equivalent weight, galacturonic acid content, degree of esterification, water content and ash content, but had no significant effect on methoxyl content. Extraction time significantly affected yield, equivalent weight, methoxyl content, galacturonic acid content, degree of esterification, water content and ash content. While the interaction of the two treatments had a significant effect on yield, equivalent weight, and water content. The highest yield was obtained using the ultrasonik method for 60 minutes with a value of 13.57%. The equivalent weight that meets IPPA (2003) and SNI pektin standards (01-2238-1991) is found in conventional and ultrasonik methods at 30 and 60 minutes.
Article Details
Authors who publish in this journal agree with the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
- This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
References
- Adhiksana.A, F. Fitriyana dan M. Irwan. 2017. Pemanfaatan Ultrasonik dalam Proses
- Ekstraksi Pektin dari Kulit Buah Pisang dengan Pelarut Asam Klorida. Prosiding
- SNITT POLTEKBA Vol 2: 169-173
- Adhiksana, A. 2017. Perbandingan Metode Konvensional Ekstraksi Pektin Dari Kulit Buah
- Pisang Dengan Metode Ultrasonik , Journal of Research and Technology, 3 (2)
- : 80-88.
- Aziz, T., M. E.G.Johan dan D.Sri. 2018. Pengaruh Jenis Pelarut, Temperature dan Waktu
- Terhadap Karakterisasi Pektin Hasil Ekstraksi dari Kulit Buah Naga. Jurnal Teknik Kimia.24 (1).17-27.
- Badan Standardisasi Nasional. 1991. SNI 01-2238-1991 Syarat Nasional Indonesia
- Pektin. Badan Standardisasi Nasional. Indonesia.
- Desmawarti, D., dan F.H. Hamzah. 2017. Variasi Suhu dan Waktu Ekstraksi Terhadap
- Kualitas Pektin Dari Kulit Pisang Tanduk. JOM Faperta UR. 4 (1): 1-14
- Fitria, V. 2013. Karakterisasi Pektin Hasil Ekstraksi dari Limbah Kulit Pisang Kepok. Skripsi
- Program Studi Farmasi Universitas Islam Negeri Jakarta.
- IPPA (International Pektins Producers Association).2003. What is Pektin.
- http://www.ippa.info history_of_pektin.htm.
- Jamilah, B., C.E. Shu, M. Kharidah, M.A. Dzulkifly dan A. Noranizan, A. 2011. Physico-
- chemical Characteristic of Red Pitaya (Hylocereus polyrhizus) peel. International Food
- Research Journal 18: 279-286.
- Jariyah, Sudaryati, R. Yulistiani dan Habibi. 2015. Ekstraksi Pektin Buah Pedada
- (Sonneratiacaseolaris). J. Rekapangan 9(1): 28-33.
- Ketaren S, dan Suastawa IGM. 1995. Pengaruh Tingkat Mutu Buah Panili dan Nisbah Bahan
- dengan Pelarut terhadap Rendemen dan Mutu Oleoresin yang dihasilkan. J Teknol
- Indust Pertanian.3:161-171.
- Kuldiloke, J. 2002. Effect of Ultrasound Temperature and Pressure Treathments On Enzyme
- Activity and Quality of Fruit and Vegeatable Juices. Dissertationder Technischen Universitat Berlin. Berlin.
- Liu, Q., M. 2010. Optimazation of Ultrasonic-assited Extraction of Chlorogenic Acid from Follium Eucommieae and Solution of Its Antioxodant Activity. Journal of medical Plants Research. 4(23): 2503-2511.
- Megawati1 dan A. Y.Ulinuha. 2015. Ekstraksi Pektin Kulit Buah Naga (Dragon Fruit) dan
- Aplikasinya Sebagai Edible Film. JBAT 4 (1) : 16-23
- Melecchi, M.I.S., V.F. Peres, C.Dariva, C.A. Zini, F.C. Abad, M. M. Martinez and E. B.
- Caramao. 2006. Optimization Of The Sonication Extraction Method Of Hibiscus
- Tiliaceus L. Flowers . Ultrasoniks Sonochemistry 13 (3): 242–250
- Nadir, M., F. Latifah, dan P. Meylinda. 2019. Rendemen Dan Karakteristik Pektin Dari Kulit
- Nenas Dan Kulit Buah Naga Dengan Microwave Assisted Exctraction (Mae).
- Prosiding Seminar Nasional Penelitian & Pengabdian Kepada Masyarakat :124-128
- Nazaruddin, R., S.M.I. Norazelina, M.H. Norziah, And M. Zainudin. 2011. Pektins From
- Dragon Fruit (Hylocereus polyrhizus) PEEL . Malays. Appl. Biol 40(1): 19-23
- Ranganna,S. 1977. Hanbook of Analysis and Quality Control for Fruit Vegetable Product.
- Second Edition. McGraw-Hill Publishing Company Limited. New Delhi. 35
- Rosalina, Y., L.Susanti., dan N. Br. Karo. 2017. Kajian Ekstraksi Pektin dari Limbah Jeruk
- Rimau Gerga Lebong ( jeruk RGL) dan Jeruk Kalamansi.Jurnal Agrointek.11(2)
- : 68-74.
- Roikah, S., W.P.P. Rengga, Latifah dan E. Kusumastuti. 2016. Ekstraksi dan Karakterisasi
- Pektin dari Belimbing Wuluh (Averrhoa bilimbi L). J. Bahan Alam Terbarukan. 5 (1)
- : 29-36
- Siregar,S. 2014. Metode Penelitian Kuantitatif. Kencana, Jakarta.
- Sulihono,A., B. Tarihoran, T.E. Agustina. 2012. Pengaruh Waktu, Temperature dan Jenis
- Pelarut Terhadap Ekstraksi Pektin dari Kulit Jeruk Bali (Citrus Maxima). Jurnal Teknik Kimia.18 (4).1-8.
- Suwoto, A,Septiana dan G.Puspa. 2017.Ekstraksi Pektin pada Kulit Buah Naga Super Merah
- (Hylocereus costaricensis) dengan Variasi Suhu Ekstrasksi dan jenis Pelarut.Jurnal Ilmiah Teknik Kimia UNPAM.2 (1).1-10.
- Tang, P. Y., Wong C. J. dan Woo K. K.. 2011. Optimization of Pektin Extraction from Peel of
- Dragon Fruit (Hylocereus polyrhizus). Asian Journal of Biological Sciences. 4(2): 189-195.
- Tuhuloula, A., Budiyarti, L., Fitriana, E N. 2013. Karakterisasi pektin dengan memanfaatkan
- limbah kulit pisang menggunakan Metode Ekstraksi. Jurnal Konversi. 2(1):15-20.
References
Adhiksana.A, F. Fitriyana dan M. Irwan. 2017. Pemanfaatan Ultrasonik dalam Proses
Ekstraksi Pektin dari Kulit Buah Pisang dengan Pelarut Asam Klorida. Prosiding
SNITT POLTEKBA Vol 2: 169-173
Adhiksana, A. 2017. Perbandingan Metode Konvensional Ekstraksi Pektin Dari Kulit Buah
Pisang Dengan Metode Ultrasonik , Journal of Research and Technology, 3 (2)
: 80-88.
Aziz, T., M. E.G.Johan dan D.Sri. 2018. Pengaruh Jenis Pelarut, Temperature dan Waktu
Terhadap Karakterisasi Pektin Hasil Ekstraksi dari Kulit Buah Naga. Jurnal Teknik Kimia.24 (1).17-27.
Badan Standardisasi Nasional. 1991. SNI 01-2238-1991 Syarat Nasional Indonesia
Pektin. Badan Standardisasi Nasional. Indonesia.
Desmawarti, D., dan F.H. Hamzah. 2017. Variasi Suhu dan Waktu Ekstraksi Terhadap
Kualitas Pektin Dari Kulit Pisang Tanduk. JOM Faperta UR. 4 (1): 1-14
Fitria, V. 2013. Karakterisasi Pektin Hasil Ekstraksi dari Limbah Kulit Pisang Kepok. Skripsi
Program Studi Farmasi Universitas Islam Negeri Jakarta.
IPPA (International Pektins Producers Association).2003. What is Pektin.
http://www.ippa.info history_of_pektin.htm.
Jamilah, B., C.E. Shu, M. Kharidah, M.A. Dzulkifly dan A. Noranizan, A. 2011. Physico-
chemical Characteristic of Red Pitaya (Hylocereus polyrhizus) peel. International Food
Research Journal 18: 279-286.
Jariyah, Sudaryati, R. Yulistiani dan Habibi. 2015. Ekstraksi Pektin Buah Pedada
(Sonneratiacaseolaris). J. Rekapangan 9(1): 28-33.
Ketaren S, dan Suastawa IGM. 1995. Pengaruh Tingkat Mutu Buah Panili dan Nisbah Bahan
dengan Pelarut terhadap Rendemen dan Mutu Oleoresin yang dihasilkan. J Teknol
Indust Pertanian.3:161-171.
Kuldiloke, J. 2002. Effect of Ultrasound Temperature and Pressure Treathments On Enzyme
Activity and Quality of Fruit and Vegeatable Juices. Dissertationder Technischen Universitat Berlin. Berlin.
Liu, Q., M. 2010. Optimazation of Ultrasonic-assited Extraction of Chlorogenic Acid from Follium Eucommieae and Solution of Its Antioxodant Activity. Journal of medical Plants Research. 4(23): 2503-2511.
Megawati1 dan A. Y.Ulinuha. 2015. Ekstraksi Pektin Kulit Buah Naga (Dragon Fruit) dan
Aplikasinya Sebagai Edible Film. JBAT 4 (1) : 16-23
Melecchi, M.I.S., V.F. Peres, C.Dariva, C.A. Zini, F.C. Abad, M. M. Martinez and E. B.
Caramao. 2006. Optimization Of The Sonication Extraction Method Of Hibiscus
Tiliaceus L. Flowers . Ultrasoniks Sonochemistry 13 (3): 242–250
Nadir, M., F. Latifah, dan P. Meylinda. 2019. Rendemen Dan Karakteristik Pektin Dari Kulit
Nenas Dan Kulit Buah Naga Dengan Microwave Assisted Exctraction (Mae).
Prosiding Seminar Nasional Penelitian & Pengabdian Kepada Masyarakat :124-128
Nazaruddin, R., S.M.I. Norazelina, M.H. Norziah, And M. Zainudin. 2011. Pektins From
Dragon Fruit (Hylocereus polyrhizus) PEEL . Malays. Appl. Biol 40(1): 19-23
Ranganna,S. 1977. Hanbook of Analysis and Quality Control for Fruit Vegetable Product.
Second Edition. McGraw-Hill Publishing Company Limited. New Delhi. 35
Rosalina, Y., L.Susanti., dan N. Br. Karo. 2017. Kajian Ekstraksi Pektin dari Limbah Jeruk
Rimau Gerga Lebong ( jeruk RGL) dan Jeruk Kalamansi.Jurnal Agrointek.11(2)
: 68-74.
Roikah, S., W.P.P. Rengga, Latifah dan E. Kusumastuti. 2016. Ekstraksi dan Karakterisasi
Pektin dari Belimbing Wuluh (Averrhoa bilimbi L). J. Bahan Alam Terbarukan. 5 (1)
: 29-36
Siregar,S. 2014. Metode Penelitian Kuantitatif. Kencana, Jakarta.
Sulihono,A., B. Tarihoran, T.E. Agustina. 2012. Pengaruh Waktu, Temperature dan Jenis
Pelarut Terhadap Ekstraksi Pektin dari Kulit Jeruk Bali (Citrus Maxima). Jurnal Teknik Kimia.18 (4).1-8.
Suwoto, A,Septiana dan G.Puspa. 2017.Ekstraksi Pektin pada Kulit Buah Naga Super Merah
(Hylocereus costaricensis) dengan Variasi Suhu Ekstrasksi dan jenis Pelarut.Jurnal Ilmiah Teknik Kimia UNPAM.2 (1).1-10.
Tang, P. Y., Wong C. J. dan Woo K. K.. 2011. Optimization of Pektin Extraction from Peel of
Dragon Fruit (Hylocereus polyrhizus). Asian Journal of Biological Sciences. 4(2): 189-195.
Tuhuloula, A., Budiyarti, L., Fitriana, E N. 2013. Karakterisasi pektin dengan memanfaatkan
limbah kulit pisang menggunakan Metode Ekstraksi. Jurnal Konversi. 2(1):15-20.