Pengaruh Perbedaan Jenis Larutan Asam pada Ekstraksi Pektin Kulit Jeruk Pasaman (Citrus sinensis, L) Terhadap Karakteristik Pektin

MICI, ERLIDA (2018) Pengaruh Perbedaan Jenis Larutan Asam pada Ekstraksi Pektin Kulit Jeruk Pasaman (Citrus sinensis, L) Terhadap Karakteristik Pektin. Diploma thesis, Universitas Andalas.

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Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh perbedaanjenis larutan asam pada ekstraksi pektin kulit jeruk Pasaman terhadap karakteristik pektin dan mendapatkan jenis asam yang tepat dari ekstraksi pektin kulit jeruk Pasaman. Penelitian ini telah dilakukan di Laboratorium Teknologi Hasil PertanianUniversitas Andalas pada bulan Mei - November 2017. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 3 ulangan. Analisis data menggunakan ANOVA dan dilanjutkan dengan uji Duncan’s New Multiple Range (DNMRT) pada taraf nyata 5%. Perlakuan pada penelitian ini adalah asam sulfat 2N, asam nitrat 2N, asam klorida 2N, asam sitrat 2N dan asam asetat 2N.Hasil Pengamatan menunjukan bahwa jenis larutan asam berpengaruh terhadap rendemen, kadar air, kadar abu, kadar pektin, berat ekivalen, kadar metoksil, kadar asam galakturonat tetapi tidak berpengaruh terhadap derajat esterifikasi. Jenis asam yang tepat dalam menghasilkan pektin dengan karakteristik pektin terbaik dari kulit jeruk Pasaman adalah asam klorida 2N yang menghasilkan rendemen 3,89%, kadar air 6,06%, kadar abu 7,63%, kadar pektin 40,95%, berat ekivalen 905,28 mg, kadar metoksil 4,21 %, kadar asam galakturonat 97,38% dan derajat esterifikasi 24,47%. Kata kunci: Pektin, kulit jeruk Pasaman (Citrus sinensis, L), jenis larutan asam, karakteristik pektin ABSTRACT The objective of this study was to investigate the effect of acid solution differences on pectin extraction from Pasaman peeled orange (Citrus sinensis, L) and get the right type of acid to produce pectin characteristic. This research was conducted at Andalas University Agricultural Technology Production Laboratory in May - November 2017. This research used a complete randomized design (CRD) with 5 treatments and 3 replications. Data were analyzed statistically using ANOVA and were continued by Duncan New Multiple Range Test (DNMRT) at 5% level. The acid solution used in the extraction was 2N sulfuric acid solution, 2N nitric acid, 2N hydrochloric acid, 2N citric acid and 2N acetic acid. Observations were made on yield, moisture content, ash content, pectin level, equivalent weight, methoxyl content, galactic acid level and esterification degree. The result of observation showed that types of acid solution significant to the yield, moisture content, ash content, pectin level, equivalent weight, methoxyl content, galactic acid acid content but notsignificant to the degree of esterification. The besttypes of acid in producing pectin with the best pectin characteristics of orange peel Pasaman is 2N hydrochloric acid with 3.89% yield, 6.06% moisture content, ash content 7.63%, pectin content 40.95%, weight equivalent 905.28 mg, 4.21% methoxyl content, 97.38% galactic acid and esterification grade of 24.47%. Keywords: Pectin, peeledorange Pasaman (Citrus sinensis, L), type of acid solution, pectin characteristics

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