scholarly journals Characterization of pectin from tongka langit banana peels with various extraction temperature

2021 ◽  
Vol 883 (1) ◽  
pp. 012060
Author(s):  
P Picauly ◽  
G Tetelepta
Keyword(s):  
Moisture Content ◽  
Food Industry ◽  
Extraction Process ◽  
Banana Peel ◽  
Extraction Temperature ◽  
Equivalent Weight ◽  
Randomized Experimental Design ◽  
Esterification Degree ◽  
Acid Esterification

Abstract Banana peel waste can be used in the food industry as a source of pectin. Pectin can be obtained from the extraction process tongka langit banana peel. This research's objective was to characterize pectin's properties extracted from banana tongka langit peel with different extraction temperatures. A completely randomized experimental design with 3 level treatment extraction temperature of banana tongka langit peel, i.e., 80°, 85°, and 90°C, with three replicates was applied in this research. The properties evaluated, including equivalent weight, methoxyl content, galacturonate acid, esterification degree, yield, moisture content, and ash content. Result showed that equivalent weight (3104,3 mg, 1084,0 mg, and 699,8 mg), methoxyl content (3,25%, 3,87%, and 5,44%), galacturonate acid (24,56%, 38,06%, and 56,08%), esterification degree (76,02%, 57,45%, and 55,05%), moisture content (11,39%, 10,79%, and 9,85%), ash (4,42%, 5,11%, and 6,47%)), and yield (8,37%, 8,80%, and 9,20%).

scholarly journals Karakteristik Pektin Kulit Pisang Tongka Langit (Musa troglodytarum) Berdasarkan Variasi Waktu Ekstraksi

2020 ◽  
Vol 9 (1) ◽  
pp. 28-34
Author(s):  
Priscilia Picauly ◽  
Gilian Tetelepta
Keyword(s):  
Moisture Content ◽  
Organic Waste ◽  
Ash Content ◽  
Extraction Time ◽  
Banana Peel ◽  
Equivalent Weight ◽  
Pectin Content ◽  
Randomized Experimental Design ◽  
Esterification Degree ◽  
Acid Esterification

Tongka langit banana peel is an organic waste that has not been widely used by the community and has a pectin content of about 10.41%. Pectin extraction from banana peels should thus be done effectively to utilize waste. The objective of this research was to characterize the properties of pectin extracted from banana tongka langit peel with the different extraction times. A completely randomized experimental design with 3 level treatment extraction time of banana tongka langit peel, i.e., 1 hour, 1,5 hours, and 2 hours with three replicates was applied in this research. The properties evaluated, including equivalent weight, methoxyl content, galacturonate acid, esterification degree, yield, moisture content, and ash content. Result showed that equivalent weight (757.88 mg, 735.48 mg, and 699.8 mg), methoxyl content (5.10%, 5.17%, and 5.44%), galacturonate acid (52.22%, 53.32%, and 56.08%), esterification degree (55.07%, 55.12%, and 55.43%), moisture content (9.99%, 9.90%, and 9.85%), ash (6.17%, 6.23%, and 6,46%), and yield (8.35%, 8.93%, and 9.2%). Keywords: banana tongka langit peel, pectin, extraction time   ABSTRAK Kulit pisang tongka langit merupakan limbah organik yang belum banyak dimanfaatkan oleh masyarakat dan memiliki kandungan pektin sebanyak 10,41%. Ekstraksi pektin dari kulit pisang tongka langit harus dilakukan secara efektif dalam memanfaatkan limbah. Penelitian ini bertujuan untuk mengkarakterisasi pektin kulit pisang tongka langit berdasarkan waktu ekstraksi pektin yang berbeda. Penelitian ini menggunakan Rancangan Acak Lengkap yang terdiri dari tiga tingkat perlakuan waktu ekstraksi pektin kulit pisang tongka langit yaitu 1 jam, 1,5 jam, dan 2 jam dengan 3 kali ulangan. Pengamatan dilakukan terhadap berat ekuivalen, kadar metoksil, kadar asam galakturonat, derajat esterifikasi, rendemen, kadar air, dan kadar abu. Hasil penelitian menunjukkan nilai berat ekuivalen (757,88% mg, 735,48 mg, dan 699,80 mg), kadar metoksil (5,10%, 5,17%, dan 5,44%), kadar asam galakturonat (52,22%, 53,32%, dan 56,08%), nilai derajat esterifikasi (55,07%, 55,12%, dan 55,43%), kadar air (9,99%, 9,90%, dan 9,85%), kadar abu (6,17%, 6,23%, dan 6,46%), dan rendemen (8,35%, 8,93%, dan 9,2%). Kata kunci: kulit pisang tongka langit, pektin, waktu ekstraksi

scholarly journals Characteristics of Pectin Extracted from Cocoa Pod Husks

2021 ◽  
Vol 37 (1) ◽  
Author(s):  
Nanti - Musita
Keyword(s):  
Food Industry ◽  
Ash Content ◽  
Extraction Time ◽  
Extraction Temperature ◽  
Equivalent Weight ◽  
Pectin Content ◽  
Different Temperatures ◽  
Cocoa Pod Husk ◽  
Esterification Degree ◽  
Cocoa Pod Husks

Cocoa plant husks is one of the source of pectin. Pectin in the food industry is used as thickener, gel agent and stabilizer. The aim of this study was to determine the characteristics of the pectin from cocoa pod husks with variation in temperature and extraction times. In this study the extraction of pectin from cocoa pod husk was carried out with hydrochloric acid solvent, with 40, 60 and 80 minutes extraction times at 65oC, 80oC, and 95oC. The results showed that the extraction temperature (65oC, 80oC, and 95oC) and extraction time (40, 60, and 80 minutes) had no significant effect on metoxyl content, galacturonat acid, equivalent weight, and pectin content, but the extraction time had a significant effect on the acetyl number and the degree of esterification. The highest yield of pectin was obtained at extraction temperature of 80oC for 60 minutes. The pectin content in cocoa pod husk is larger than the content in banana skin. The characteristics of cocoa pod husk pectin powder are brown, with moisture content 10.56-11.96%, ash content 6.82-8.97%, methoxyl content 3.51-4.86%, galacturonic acid content 41.38-88.40%, esterification degree 10.76-19.96%, acetyl number 14.55-20.90%, equivalent numbers 663.83-1549.22, pectin content 9.52-19.51 and yield 5.55- 7.70%. IR Spectrum showed that there was no difference in the functional groups between standard, commercial, and pectin extracted at different temperatures.

scholarly journals Chemistry and Physic Characterization of Milkfish (Chanos chanos) Gelatin from Tarakan, North Borneo, Indonesia

2020 ◽  
Vol 153 ◽  
pp. 01012
Author(s):  
Tri Paus Hasiholan Hutapea ◽  
Rukisah ◽  
Muliyadi ◽  
Kartika A. Madurani ◽  
Suprapto ◽  
...  
Keyword(s):  
Moisture Content ◽  
Room Temperature ◽  
Extraction Process ◽  
Ash Content ◽  
Neutral Condition ◽  
Chanos Chanos ◽  
Demineralized Water ◽  
North Borneo ◽  
Neutral Conditions

Gelatin of milkfish (Chanos chanos) from Tarakan, North Borneo, Indonesia has been extracted successfully. The gelatin was extracted from the milkfish bone. In prior to extracting, the bone was cleaned with demineralized water and then dried at room temperature. The extraction process was done in several procedures. The first procedure has immersed the bone in 0.1 M NaOH for 48 hours. After that, it was washed until it reached neutral conditions and continued with immersing it in 0.1 M HCl for 72 hours and then washed it to get the neutral condition. The next procedure is the extraction process. It was using water solvents with a ratio of milkfish bone and water is 1: 3. The extraction process was carried out at 55ºC for 4 hours. The obtained gelatin was characterized. The results showed that moisture content 6.39%; ash content 1.92%; pH 6.1; viscosity 5.39 cP; and color 75 PtCo. This result was proved that the gelatin extraction successful.

scholarly journals Design of the Extraction Process for Characterization of Volatile Profile of Stem Wood by Solid-Phase Microextraction

2019 ◽  
Vol 14 (5) ◽  
pp. 1934578X1984272 ◽  
Author(s):  
Tomáš Bajer ◽  
Jakub Šulc ◽  
Karel Ventura ◽  
Petra Bajerová
Keyword(s):  
Extraction Method ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Extraction Process ◽  
Volatile Components ◽  
Extraction Temperature ◽  
Stem Wood ◽  
Wide Range ◽  
Volatile Profiles

A method for isolation of volatile compounds from samples of stem wood by solid-phase microextraction was developed. The extraction method was optimized using a central composite design approach. Extraction temperature and extraction time were optimized in the ranges of 40°C to 120°C and 10 to 90 minutes, respectively. Final extraction method was combined with GC-MS for separation and identification of volatile components of wood samples of seven tree species, commonly occurring in Central Europe. All of them were deciduous (acacia, alder, beech, elm, larch, maple, and oak). In total 185 organic compounds were identified in volatile profiles of all the samples by the developed method. To facilitate the evaluation of the suitability of the proposed method for extraction of different compound types, all identified compounds were categorized into 16 groups. Percentage of compound groups in volatile profiles of individual wood samples shows that the developed method is suitable for evaluation of a wide range of volatile components from stem wood.

scholarly journals PEMBUATAN PEKTIN DARI LIMBAH KULIT JERUK (Citrus sinensis) DENGAN METODE EKSTRAKSI GELOMBANG ULTRASONIK MENGGUNAKAN PELARUT ASAM SULFAT (H2SO4)

2019 ◽  
Vol 8 (1) ◽  
pp. 18-24
Author(s):  
Ayu Arimpi ◽  
Setiaty Pandia
Keyword(s):  
Sulfuric Acid ◽  
Moisture Content ◽  
Citrus Sinensis ◽  
Orange Peel ◽  
Ash Content ◽  
Ultrasonic Waves ◽  
Settling Time ◽  
Extraction Time ◽  
Extraction Temperature ◽  
Equivalent Weight

Pectin can be utilized in various industries of making jelly, jam, gelling, thickener, stabilizer and emulsifier. In this study the extraction of pectin from orange peel (Citrus sinensis) using ultrasonic waves and sulfuric acid (H2SO4) was conducted to determine the effect of variation in settling time and concentration of the alcohol as the pectin filtrate precipitating material on the characteristics of the pectin produced. The study was carried out with 30 minutes extraction time, extraction temperature of 70 oC using H2SO4. Variations carried out were settling time for 14 hours, 16 hours, 18 hours and 20 hours, and concentration of the alcohol ; 65%, 75%, 85% and 95%. Characteristics of pectin produced with successive characteristics: yield ranged from 16.44%-22.44%; moisture content from 4.0-9.45%; ash content of 2.34%-5.54%; equivalent weight of 510.20-865.07 mg; methoxyl content of 7.35%-10.79%; and galacturonic content of 63.71%-95.74%. The 18-hour settling time with 95% ethanol produced the most yield with the best pectin characteristics that met IPPA (International Pectin Producers Association) standards.

scholarly journals Characterization of Pectin from Pulp and Peel of Ugandan Cooking Bananas at Different Stages of Ripening

2020 ◽  
Vol 9 (5) ◽  
pp. 67
Author(s):  
Diriisa Mugampoza ◽  
Samuel Gafuma ◽  
Peacekind Kyosaba ◽  
Richard Namakajjo
Keyword(s):  
Banana Peel ◽  
Equivalent Weight ◽  
Secondary Products ◽  
East African ◽  
Degree Of Esterification ◽  
Potential Source ◽  
Ripening Stages ◽  
Three Stages ◽  
High Degree

East African highland cooking bananas (EA-AAA) are a staple food and major source of calories for Ugandans. Cooking bananas are considerably wasted along the postharvest chain majorly due to poor handling and ripening. Banana waste is a potential source of secondary products such as pectin, wine, beer to mention a few. The aim of this study was to extract and characterize pectin from selected cooking bananas at various stages of ripening in order to assess their potential for commercial pectin production. Pectin was extracted from the bananas at five stages of ripening i.e. stages 0 (green maturity), 1, 2, 5 and 7. Extracted pectin at stages 2, 5 & 7 was characterized. Pectin yield from banana pulp decreased significantly with ripening (P<0.05) from between 18.1 to 22.65% at green maturity to between 0.65 to 1.28% at stage 7 of ripening. Pectin yield from banana peels was generally lower decreasing from between 5.34 to 6.61% at green maturity to between 1.01 to 1.38% at stage 7. The equivalent weight (1774 to 10144) of the pectin at selected stages of ripening was not significantly different (P>0.05) except individually. Methoxyl content was not significantly different among cultivars (P>0.05), however, it increased significantly through ripening stages (P<0.05). Anhydrouronic acid (AUA) ranged between 24.51 to 67.38% and increased with stage of ripening. AUA of pectin from pulp and peel did not differ significantly (P>0.05). The degree of esterification at each of the three stages was generally high (77 to 94%) implying high gelling power. These results showed that purity of pectin increases while yield decreases with ripening and that banana pectin has a high degree of esterification implying rapid set pectin. Thus, banana peel and pulp can be good sources of industrial pectin.

scholarly journals Powder Drink from Banana Peel Pectin and Rice Bran Rich in Dietary Fiber

2019 ◽  
Vol 8 (2S7) ◽  
pp. 146-149
Keyword(s):  
Dietary Fiber ◽  
Rice Bran ◽  
Ash Content ◽  
Fiber Content ◽  
Banana Peel ◽  
Equivalent Weight ◽  
Soluble Fiber ◽  
Potential Sources ◽  
Esterification Degree ◽  
Insoluble Fiber

Banana peel and rice bran are the food waste that can be potential sources of dietary fiber. This research aims to discover the best formula for functional beverage powder which contains high dietary fiber and which is favored by the panelist. The formulas are devised based on the ratio of kepok banana peel pectin and rice bran. The ratio for F1 is (1.5g: 2.5g), F2 (2g: 2g) and F3 (2.5g: 1.5g). After 120-minute extraction, the pectin of kepok banana peel has 5% of yield, 7.96% of water content, 8.52% of ash content, 705.08 of equivalent weight, 4.85% of methoxy level and 54.218% of esterification degree. A hedonic test indicates that the taste of the drink resulting from all three formulas is not significantly different. The color of the drink powder produced using formula 1 and formula 2 is more favored compared with that produced using formula 3 but the aroma of the drink powder produced using formula 3 is the most preferred. The soluble fiber content of pectin is 8.41% meanwhile the soluble and insoluble fiber content of rice bran is 5.28% and 23.90% respectively; the content for F1 is 7.75%,17.76%; F2 6.79%, 19.34%; F3 5.40%,21.65%.

Euphorbia antisyphilitica residues as a new source of ellagic acid

2010 ◽  
Vol 64 (4) ◽  
Author(s):  
Juan Ascacio-Valdés ◽  
Antonio Aguilera-Carbó ◽  
José Martínez-Hernández ◽  
Raúl Rodríguez-Herrera ◽  
Cristóbal Aguilar
Keyword(s):  
Experimental Design ◽  
Ellagic Acid ◽  
Fibrous Tissue ◽  
Extraction Process ◽  
Extraction Temperature ◽  
Good Source ◽  
Randomized Experimental Design ◽  
Candelilla Wax

AbstractIn this study, a new source of ellagic acid (EA) is reported. Euphorbia antisyphilitica or “candelilla” was used to extract phenolic dilactone. Cereous layers and fibrous tissue were analyzed. A completely randomized experimental design with a treatment factorial arrangement was employed. The factors considered were: plant/extracting agent ratio, extraction temperature and time. Candelilla wax does not contain EA. Temperature and the ratio plant/extracting agent were determinant during the EA extraction process. Around 20 mg of free EA per gram of fibrous tissue were found. Residues of candelilla are a good source of EA.

scholarly journals EXTRACTION CHARACTERISTIC AND MICROENCAPSULATION OF ANTOCYANIN AS NATURAL FOOD COLOURING FROM ROSELLE CALYCES BY ULTRASOUND-ASSISTED EXTRACTION

2017 ◽  
Vol 6 (2) ◽  
pp. 87-96
Author(s):  
Nita Aryanti ◽  
Aininu Nafiunisa ◽  
Dyah Hesti Wardhani ◽  
Andri Cahyo Kumoro
Keyword(s):  
Moisture Content ◽  
Anthocyanin Content ◽  
Order Kinetic ◽  
Extraction Temperature ◽  
Colour Intensity ◽  
Ultrasound Assisted Extraction ◽  
Assisted Extraction ◽  
Ultrasound Assisted ◽  
Solid Form

Anthocyanins are widely used as a food additive, and further study in production process development is required in order to obtain an efficient and superior process. This article presents the anthocyanin extraction by ultrasound-assisted extraction and the characterization of solid form anthocyanin extract. In addition, a simple kinetic analysis for the extraction process is investigated. Extraction was conducted by ultrasound-assisted extraction with a solute-solvent ratio of 1:4 and 1:8 at a temperature of 30OC, 40OC and 60OC. Anthocyanin content was analyzed by UV-VIS spectrophotometer. Drying process was performed by a freeze dryer with the addition of maltodextrin and followed by characterization of powder comprising moisture content, solubility and colour intensity. The result shows that the extraction temperature has an effect on anthocyanins extracted. Temperatures rise increased the diffusion coefficient and triggered the driving force of solids into the solvent. This result had a correlation with the second-order kinetic model where the rate of extraction increases along with temperature rise. Characterization of anthocyanin extracts in solid form showed that the addition of maltodextrin provided better results than the product without maltodextrin. The anthocyanin powder added with maltodextrin fulfils the Indonesian standards for food colouring powders, having a low moisture content (5.6%) and high solubility (91.4%). Moreover, colour intensity analysis of anthocyanin powder showed that the powder with maltodextrin has a tendency of a lighter colour with low value of L *, a * and b *.

scholarly journals Ekstraksi Dan Karakterisasi Pektin Kulit Jeruk Manis Kisar (Citrus sp.)

2019 ◽  
Vol 7 (1) ◽  
pp. 61-68
Author(s):  
Jolantje Latupeirissa ◽  
Eirene G. Fransina ◽  
Matheis F.J.D.P. Tanasale
Keyword(s):  
Moisture Content ◽  
Functional Group ◽  
Ash Content ◽  
Equivalent Weight ◽  
Degree Of Esterification

Extraction and characterization of pectin from the oranges peel of kisar (Citrus sp.) have been done. Pectin was obtained from extraction oranges peel crust of kisar with HCl at temperature 90 °C during 4 hours. The content of albido and pectin are 69.17% and 82.82%, respectively. Identification functional group of pectin was using by FTIR spectrophotometer which OH-alcohol (3294.42–3373.50 cm-1), CH3-alifatic (2939.52 cm-1), C=O ester (1741.72–1730.15 cm-1), C=C alkene (1614.42–1643.35 cm-1), and C-O eter (1232.51–1276.88 cm-1).  Characterizations of pectin were equivalent weight (2011.6 mg), methoxyl content (1.17%), galacturonic level (41.64%), moisture content (28.46%), ash content (11.92%), and degree of esterification (15.95%).

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