PENGARUH METODE EKSTRAKSI TERHADAP MUTU PEKTIN DARI KULIT PISANG RAJA NANGKA
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Ekstraksi dengan microwave dan pemanasan langsung merupakan metode yang dapat digunakan untuk ekstraksi pektin dari kulit pisang raja nangka. Penelitian ini bertujuan untuk mengetahui mutu pektin menggunakan metode ekstraksi dengan bantuan microwave dan pemanasan langsung. Berdasar hasil penelitian, diketahui bahwa ekstraksi pektin dengan bantuan microwave memiliki rendemen yang lebih tinggi dibandingkan metode pemanasan langsung. Ekstraksi dengan bantuan microwave menghasilkan pektin dengan kadar air lebih rendah dibandingkan ekstraksi pemanasan langsung. Berat ekivalen berkurang dengan meningkatnya daya microwave. Pektin yang diperoleh dari hasil ekstraksi pemanasan langsung dan microwave tergolong pektin bermetoksil rendah (Derajat esterifikasi < 50%). Kesimpulan dari penelitian ini menunjukkan bahwa ekstraksi menggunakan daya 450 W dengan lama waktu ekstraksi lima menit merupakan kondisi ekstraksi yang terbaik untuk mengekstrak pektin dalam kulit Pisang Raja Nangka.
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