scholarly journals KARAKTERISASI PEKTIN DENGAN MEMANFAATKAN LIMBAH KULIT PISANG MENGGUNAKAN METODE EKSTRAKSI

Konversi ◽  
2013 ◽  
Vol 2 (1) ◽  
pp. 21 ◽  
Author(s):  
Abubakar Tuhuloula ◽  
Lestari Budiyarti ◽  
Etha Nur Fitriana
Keyword(s):  
Solvent Extraction ◽  
Extraction Time ◽  
Banana Peel ◽  
Equivalent Weight ◽  
Degree Of Esterification ◽  
Pectin Content ◽  
High Ester

Pisang merupakan buah yang sering dikonsumsi oleh manusia, baik secara langsung setelah buahnya matang ataupun diolah menjadi makanan lain.  Di pulau Kalimantan, tanaman pisang banyak ditemukan di daerah Kalimantan Selatan. Kulit pisang biasanya hanya dibuang menjadi limbah, padahal di dalam pisang terdapat kandungan pektin sebanyak 22,4%. Pada penelitian ini dilakukan ekstraksi pektin dengan bahan dasar kulit pisang yang bertujuan untuk mengetahui jenis pisang yang banyak mengandung pektin,  pengaruh variasi waktu ekstraksi terhadap jumlah pektin yang dihasilkan serta jenis pelarut yang  menghasilkan pektin maksimum. Percobaan dilakukan memakai dua jenis pisang, yaitu pisang kepok dan pisang ambon yang dikeringkan dan diekstraksi menggunakan pelarut dengan suhu ekstraksi 80°C. Variasi waktu ekstraksi 1; 1,5 dan 2 jam, dengan pelarut HCl dan H2SO4 0,05 N. Hasil ekstraksi ditambahkan dengan etanol hingga terbentuk endapan, kemudian disaring dan di oven pada suhu 40oC selama 8 jam. Pada penelitian ini dilakukan analisa berat ekivalen, kadar metoksil, kadar galakturonat dan derajat esterifikasi. Hasil penelitian menunjukkan bahwa kombinasi waktu dan jenis pelarut terbaik untuk menghasilkan kadar pektin yang banyak, baik untuk pisang ambon maupun pisang kepok adalah ekstraksi selama 2 jam menggunakan pelarut HCl dengan kadar sebesar 14,90% untuk pisang ambon dan 10,96% untuk pisang kepok. Pektin yang dihasilkan memiliki berat ekivalen 666,67–793,65;bermetoksil rendah, yaitu 3,53%-4,34% dengan kadar galakturonat 45,06%-48,05%,termasuk pektin ester rendah dengan derajat esterifikasi 43,61%-49,23% dan termasuk pektin ester tinggi dengan derajat esterifikasi sebesar 51,28%-52,09%. Keywords: kulit pisang, pektin, ekstraksi Banana is a fruit that is often consumed by humans, either directly after the fruit riped or processed into other foods. On the island of Borneo, banana plants are mostly found in South Kalimantan. Discarded banana peels usually only become a waste, but there is pectin content as much as 22.4% in the banana. In this research, the extraction of pectin with a banana peels ingredients that aims to determine the types of bananas that contain lots of pectin, the influence of variations time extraction in the amount of pectin produced and the type of solvent that produces maximum pectin. The experiments were conducted using two types of bananas, the banana peel of Ambons and Kepok dried and extracted using solvent extraction with a temperature of 80 ° C. Variation extraction time are 1; 1.5 and 2 hours, the solvent  are HCl and H2SO4 0.05 N. Extracted product added with ethanol to precipitate formed, then its filtered and dried in the oven at a temperature of 40 ° C for 8 hours. In this research, the product being analysis of equivalent weight, grade metocsil, galacturonate levels and the degree of esterification. The results showed that the combination of time and the type of solvent to generate a lot of pectin levels, both for banana Ambon and banana Kepok, was extracted for 2 hours using HCl solvent which is content of 14.90% for bananas Ambon and 10.96%  for bananas Kepok .The pectin that produced has an equivalent weight of 666.67 to 793.65; low metoksil grade of 3.53% -4.34%; with galacturonate levels about 45.06% -48.05%, including low ester pectin with a degree of esterification 43.61 % -49.23% and included a high ester pectin with a degree of esterification of 51.28% -52.09% Keywords: banana peel, pectin, ekstraction

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 Comparison of Chemical and Nutritional Values of Extracted Pectin from Selected Local Banana Cultivars of Bangladesh

2020 ◽  
pp. 9-17
Author(s):  
Bikash Chandra Sarker ◽  
Humayun Ahmed ◽  
Rubeca Fancy ◽  
Suzan Kumer Bhadhury ◽  
Zannatul Anika
Keyword(s):  
Vitamin A ◽  
Vitamin C ◽  
Acid Content ◽  
Beta Carotene ◽  
Ash Content ◽  
Equivalent Weight ◽  
Nutritional Values ◽  
Degree Of Esterification ◽  
Pectin Content ◽  
Light Green

The experiment was conducted to find out the chemical and nutritional values of pectin from selected Banana cultivars in Dinajpur district, Bangladesh. Pectin was extracted from the peels of banana at 1st stage of ripening (light green peel). The result showed that pectin content in banana peels at 1st stage of ripening varied from 36.10% to 46.12% based on cultivar type. The highest pectin content was found in peels of ‘Sagor’ banana. The pectin from unripe peels (1st stage of ripening) characterized by the moisture (23.29 and 24.75%), ash content (16.67 and 16.24%),equivalent weight (666.67 and 555.56), methoxyl content (26.66 and 12.40%), anhydrouronic acid content (177.76 and 102.08%), degree of esterification (85.15 and 68.97%), vitamin C (0.038 and 0.044%), beta carotene (0.73 and 1.01 mg g-1), vitamin A (1.21 and 1.68 mg g-1),and iron (0.26 and 0.47%) for the ‘Chinichampa’ and ‘Sagor’, respectively. Therefore, it infers that the extracted pectin from unripe banana peels could be compared as high methoxyl pectin which could be used to produce more-sticky gel from ‘Chinichampa’ followed by ‘Sagor’.

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 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 Artificial Neural Networks (ANNs) and Response Surface Methodology (RSM) Approach for Modeling and Optimization of Pectin Extraction from Banana Peel

2020 ◽  
Author(s):  
ERMIAS GIRMA AKLILU
Keyword(s):  
Neural Network ◽  
Artificial Neural Network ◽  
Response Surface Methodology ◽  
Response Surface ◽  
Extraction Time ◽  
Banana Peel ◽  
Optimum Conditions ◽  
Promising Alternative ◽  
Degree Of Esterification ◽  
Artificial Neural

Abstract The present study, the influence of three independent variables for extraction of pectin were investigated and optimized using artificial neural network and response surface methodology on the yield and degree of esterification of banana peel pectin obtained using acid extraction method. The results revealed that properly trained artificial neural network model is found to be more accurate in prediction as compared to response surface method model. The optimum conditions were found to be temperature of 82oC, pH of 2 and extraction time of 102 min in the desirable range of the order of 0.977. The yield of pectin and degree of esterification under these optimum conditions was 15.64% and 65.94, respectively. Temperature, extraction time and pH revealed a significant (p < 0.05) effect on the pectin yield and degree of esterification. The extracted banana peel pectin was categorized as high methoxyl pectin, based on the high methoxyl content and degree of esterification. In general, the findings of the study show that banana peel can be explored as a promising alternative for the commercial production of pectin.

Effect of Particle Size on the Oil Yield and Catechin Compound Using Accelerated Solvent Extraction

2013 ◽  
Vol 60 (1) ◽  
Author(s):  
Mohd Azizi Che Yunus ◽  
Manzurudin Hasan ◽  
Norasikin Othman ◽  
Siti Hamidah Mohd-Setapar ◽  
Liza Md.-Salleh ◽  
...  
Keyword(s):  
Particle Size ◽  
Solvent Extraction ◽  
Accelerated Solvent Extraction ◽  
Extraction Time ◽  
Oil Yield ◽  
Particle Sizes ◽  
Experimental Range ◽  
Areca Catechu ◽  
Effect Of Particle Size ◽  
Extraction Cycle

Kajian ini bertujuan untuk mengkaji kesan saiz zarah ke atas pengekstrakan sebatian catechin daripada biji Areca catechu L. dengan menggunakan Pengekstrakan Pelarut Terpecut (PPT). Saiz zarah biji Areca catechu dipelbagaikan dari 75 μm sehingga 500 μm. Pengekstrakan telah dijalankan padaparameter tetap iaitu suhu (140oC), tekanan (1500 psi), masa (10 minit), isipadu semburan (60%) dan satu kitaran pengekstrakan, masing-masing. Hasil minyak peratusan yang lebih tinggi adalah 300 mg minyak / gram sampel (30.00% pati minyak) ditemui pada 125 μm. Walaubagaimanapun, kandungan catechin dalam pati minyak hanya 0.0375 mg catechin / gram sampel. Saiz zarah yang terbaik dalam julat uji kaji ini telah dikenal pasti pada 500 μm yang memberikan kandungan catechin yang tinggi iaitu 0.0515 mg catechin / gram sampel dari 247.5 mg minyak / gram sampel (24.75% pati minyak). Kata kunci: Saiz zarah; catechin; LC-MS-TOF; pengekstrakan pelarut terpecut The purpose of this work is to investigate the effects of particle size on the extraction of catechincompound from Areca catechu L. seeds by using Accelerated Solvent Extraction (ASE). The particle sizes of Areca catechu L. seeds are varied from 75 µm until 500 µm. The extraction is conducted at fixed parameters which are temperature (140oC), pressure (1500 psi), extraction time (10 minutes), flush volume (60%) and the static cycle is done for 1 extraction cycle respectively. Higher percentage oil yield of 300mg oil/gram of sample (30.00% oil yield) is found at 125 µm. However, the amount of catechin in oil yields is only 0.0375 mg of catechin/gram of sample. The best of particle size within the experimental range has been identified at 500 µm which gives a high content of catechin with 0.0515 mg Catechin/gram of sample from 247.5 mg oil/gram of sample (24.75% oil yield). Keywords: Particle size; catechin; LC-MS-TOF; accelerated solvent extraction

scholarly journals Optimization of Pectin Extraction from Nephrolepis biserrata Leaves Using Response Surface Methodology

2014 ◽  
Vol 625 ◽  
pp. 920-923 ◽  
Author(s):  
Halifah Pagarra ◽  
Roshanida Abd Rahman ◽  
Rosli Md. Illias ◽  
Nor Azah Ramli
Keyword(s):  
Response Surface Methodology ◽  
Optimum Condition ◽  
Central Composite Design ◽  
Galacturonic Acid ◽  
Dry Weight ◽  
Extraction Time ◽  
Extraction Condition ◽  
Degree Of Esterification ◽  
Independent Variables ◽  
Central Composite

A central composite design was employed to optimize the extraction of pectin from Nephrolepis biserrata leaves. The independent variables were pH (1.5 to 2.5), extraction time (60 to 120 minutes) and temperature (60oC to 100oC). The combined effect of these variables on yields of pectin was investigated. The results showed that the yield of extracted pectin ranged from 3.76% to 8.50% (w/w, based on dry weight of Nephrolepis biserrata leaves). The optimum condition for the yield of pectin extraction was predicted at pH (1.5), extraction time (76.25 minutes) and temperature (100oC). Under the optimum condition, the actual pectin yield was 8.18%, which was below the predicted extraction condition of 8.316 %. The characteristics were 47.52% galacturonic acid and 83.71% degree of esterification. Keyword: Nephrolepis biserrata leaves, Extraction, Pectin, RSM, Characterization.

Study on Gasoline Combustion Dust with ASE and HPLC

2013 ◽  
Vol 750-752 ◽  
pp. 1852-1854
Author(s):  
Shu Jun Liu ◽  
Kun Feng ◽  
Hao Nan Xu ◽  
Ying Wang
Keyword(s):  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
Solvent Extraction ◽  
Extraction Method ◽  
High Performance ◽  
Accelerated Solvent Extraction ◽  
Extraction Time ◽  
Efficient Extraction ◽  
Optimum Extraction

The gasoline combustion dusts was analyzed by accelerated solvent extraction-high performance liquid chromatography(ASE-HPLC) in this paper. The optimum extraction conditions were that extraction time was 30min, temperature was 120°C and the pressure was 100Mpa. It is a efficient extraction method for a laboratory to quickly extract gasoline combustion dust samples.

scholarly journals The Effectiveness Biosorption of Durian (Durio zibhetinus) Rind Pectin on Handling Liquid Waste Containing Heavy Metal (Pb II)

2018 ◽  
Vol 248 ◽  
pp. 04003
Author(s):  
Flora Elvistia Firdaus ◽  
Amida Redella ◽  
Sintani Nursabila
Keyword(s):  
Heavy Metal ◽  
Time Variation ◽  
Organic Waste ◽  
Liquid Waste ◽  
Extraction Time ◽  
Degree Of Esterification ◽  
Water Pollutants ◽  
Metal Binder ◽  
Living Things ◽  
Durian Rind

Heavy metal is one of the most substances occur in water pollutants. It is harmful to humans and other living things. The biosorption of pectin from durian rind is used as a heavy metal binder. However, the type of pectin presented in organic waste is generally HMP (High Methoxyl Pectin), which previously should be demethylation. Durian rind used in this study are originated from Bogor West Java. This study aims to determine the effectiveness of pectin biosorbent in reducing the concentration of heavy metal (Pb II). Pectin extraction was carried out at 80 °C within a time variation of 1; 5; and 6 hours. The results showed that the most optimum pectin is with 6 hours of extraction time where the methoxyl content is 3.46%; weight equivalent 3860 % galacturonate content; the degree of esterification 20.29%; and lead (Pb II) uptake 97%. While durian seeds do not contain pectin.

ULTRASONIC-ASSISTED EXTRACTION OF OIL FROM CALOPHYLLUM INOPHYLLUM SEEDS: OPTIMIZATION OF PROCESS PARAMETERS

2016 ◽  
Vol 78 (10) ◽  
Author(s):  
Faiznur Mohd Fuad ◽  
Mashitah Mat Don
Keyword(s):  
Solvent Extraction ◽  
Extraction Time ◽  
Ultrasonic Power ◽  
Extraction Temperature ◽  
Calophyllum Inophyllum ◽  
Power Extraction ◽  
Optimization Of Process Parameters ◽  
Assisted Extraction ◽  
Ultrasonic Assisted ◽  
Ultrasonic Assisted Extraction

Calophyllum inophyllum (C. inophyllum) is a plant known as “Penaga Laut” in Malaysia. Its seeds contain valuable oil that serve as a potential alternative sources for vegetable oil. In this study, C. inophyllum seeds oil was extracted using an ultrasonic-assisted extraction (UAE) technique. The optimization of extraction parameters namely different types of solvent, extraction time, ultrasonic power, extraction temperature and liquid to solid (L/S) ratio were performed using one-factor-at-a-time (OFAT) method. The optimum extraction conditions obtained were n-hexane as a solvent, extraction time 20 min, ultrasonic power 210 W, extraction temperature 40°C and L/S ratio 20 ml/g, with an oil yield 55.44 ± 0.53 %.

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