CD Skripsi
Variasi Suhu Ekstraksi Pektin Dari Tandan Pisang
ABSTRACT
Banana bunch is a potentially large biomass and is only disposed of as waste. Banana bunch can be utilized in high-value-added products such as pectin. Pectin is an industrial material obtained by extraction from plant tissue and can be influenced by various factors, including temperature extraction. Temperature extraction is one factor that will determine pectin's properties and features. The study aimed to get the best temperature extraction in manufacturing pectin from the banana bunch. The research was conducted at the Agricultural Products Processing Laboratory and the Agricultural Products Analysis Laboratory, Faculty of Agriculture, Universitas Riau. The study was conducted experimentally using a complete randomized design (CRD) consisting of five treatments and three replications so that 15 experimental units were obtained. This study's treatments were temperature extraction at 75, 80, 85, 90, and 95°C. The observation parameters tested include yield, moisture, ash, methoxyl, time of jelly formation and brightness. The data obtained were statistically analyzed using analysis of variance (ANOVA) followed by Duncan's multiple ranges (DMRT) at 5% to determine the difference in each treatment. The results showed that the extraction temperature significantly affected moisture, ash, methoxyl, time of jelly formation and brightness. The best treatment in this study was the P5 treatment (temperature extraction 95°C) which yielded 8.11%, moisture 10.52%, ash 8.15%, methoxyl 9.20%, time of jelly formation 2.24 minutes and brightness 28.14.
Keywords: Banana bunch, extraction, pectin, temperature extraction.
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