VARIASI SUHU DAN WAKTU EKSTRAKSI TERHADAP KUALITAS PEKTIN DARI KULIT PISANG TANDUK
Abstract: This research aimed
to get the best extraction of time and temperature on the quality of pectin
from banana peels horn. This research used a Completely Randomized Design (CRD)
with two factors treatments and three replications. First factor the extraction
of temperature is T1 (80°C) and T2 (90°C). Second factor the extraction of time
is W1 (60 minutes), W2 (70 minutes) and W3 (80 minutes). Parameters measured
were yield pectin, moisture content, ash content, methoxyl content, time of
jelly, organoleptic assessment descriptively of
pectin colour and pectin jelly. The value of observation were analyzed
using Analysis of Varians (ANOVA) followed by Duncan’s New Multiple Range Test
(DNMRT) on 5% level. The results showed that the interaction between
temperature and extraction of time was significants (P<0.05) the water
content, methoxyl content and the time of the formation of jelly. Extraction of
temperature significants different (P<0.05) on yield, moisture content, ash
content, methoxyl, and time of jelly. Extraction of time was significants (P <0.05), the
yield of pectin, moisture content, ash content, methoxyl content, and time of
jelly. Based on organoleptic assessment descriptive (colour) of the pectin and
jelly is brown and be dark brown with the increase in the temperature and the
extraction of time. The best treatment of pectin is extraction of temperature
(90°C) and the extraction of time (80 minutes).
Penulis: Dorti Desmawarni,
Farida Hanum Hamzah
Kode Jurnal: jppertaniandd170307
