Kajian Mutu Pektin dari Kulit Durian Selat dan Aplikasi pada Pengolahan Jeli Nenas Tangkit

Surhaini, Surhaini and Indriyani, Indriyani and Mursalin, Mursalin (2016) Kajian Mutu Pektin dari Kulit Durian Selat dan Aplikasi pada Pengolahan Jeli Nenas Tangkit. Prosiding Seminar Nasional FKPT-TPI Tahun 2016, 1 (1). pp. 133-141. ISSN 9786027467019

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Abstract

Durian rind is a by-product from durian fruit after the main product was consumed. One of the benefits of it, it contains pectin which is an additional component used in the food industry, cosmetic and medicines as it could influence the functional property of food product such as thickness, emulsion and gel. Therefore, the use of pectin as a raw material in food and non food industry increases. The general aim of this study was to extract the pectin from Durian rind. Durian is one of the flagship product in Jambi Province in which the Government of Jambi Province is developing the processing technology of this pot. Some processing product of Durian are marketed such as Lempok Durian, Dodol Durian, Tempoyak and other durian flavor product. The by-product form durian is durian rind which is consider as waste or unuse. This study tried to improve the economic value of Durian Selat, a local breed from Selat. Objectives achieved in this study, ie getting the appropriate extraction temperature and long extraction right at pH 2.6. in the extraction of pectin durian skin. The design of this experiment was Randomized Block Design in factorial arrangement with two factors in which the first factors were five levels of temperature including 50, 60, 70, 80 and 90 0C for factor A1, A2, A3, A4 A and A5 respectively and the second factors were four levels of extraction time including 30, 60, 90 and 120 minutes for B1, B2, B3 and B4 respectively. The data were analysed using ANOVA followed with Duncan Multiple Range Test. Based on the results of analysis of variance there is interaction between temperature and duration of extraction of pectin durian skin by using a pH of 2.6 to the equivalent weight, the levels of methoxyl, galkturonat acid, the degree of esterification and the water content.Treatment combination of temperature and duration of extraction of getting quality pectin tends to decrease with increased extraction temperature and the extraction time specified. Based on research data the effect of temperature and duration of extraction of pectin durian skin showed a tendency to increased levels equivalent weight, methoxyl levels, the degree of esterification and the ash content to the extent 700C and 800C , and the length of time the extraction of 60 minutes to 90 minutes. Keywords— pectin, durian-skins, quality-pectin

Type: Article
Subjects: S Agriculture > S Agriculture (General)
Divisions: Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User: MURSALIN
Date Deposited: 08 Sep 2020 02:17
Last Modified: 08 Sep 2020 02:17
URI: https://repository.unja.ac.id/id/eprint/13554

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