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

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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The Effect Of Particle Size On The Characterization Of Activated Carbon From Tropical Black Bamboo (Gigantochloa Atroviolacea)

Techno (Jurnal Fakultas Teknik Universitas Muhammadiyah Purwokerto) ◽

10.30595/techno.v22i2.10350 ◽

2021 ◽

Vol 22 (2) ◽

pp. 99

Author(s):

Envrinda Arief Fauzia ◽

Herry Purnama

Keyword(s):

Particle Size ◽

Activated Carbon ◽

Moisture Content ◽

Functional Group ◽

Group Analysis ◽

Ash Content ◽

Common Term ◽

Effect Of Particle Size ◽

Functional Group Analysis

Activated carbon also known as activated charcoal is a common term for carbon materials, which comprises charcoal. Activated carbon has a good adsorption capacity against gases and pollutants in liquids because of its wide surface. The material used in this research was tropical black bamboo, with the variation of particle size -10+20 mesh, -20+40 mesh, -40+60 mesh and -60+80 mesh. There are 2 processes to produce activated carbon, i.e. carbonation and activation. In this research, the carbonation is set at 380°C in 1 hour. Then, each size of carbon was activated by H3PO4 9.8% along 24 hours. The analysis conducted were moisture content, ash content, iodine number, and functional group analysis using Fourier Transform Infrared Spectroscopy (FTIR). The smaller particle size, the more pores will be produced and it caused the surface area higher. The results showed that variation of particle size had effect on the characterization and quality of activated carbon, where moisture content is between 10.60 to 4.05%, ash content is 1% to 0.2% and iodine adsorption is between 710 mg/g to 900 mg/g. In FTIR analysis, it showed that all of the samples had O-H, C=C, and C-O functional group.

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Na-Alginate Utilization of Brown Algae (Sargassum sp.) as A Halal Edible Film Basic Materials

Indonesian Journal of Halal Research ◽

10.15575/ijhar.v1i1.4242 ◽

2019 ◽

Vol 1 (1) ◽

pp. 9-13

Author(s):

Nisa Nur Khasanah ◽

Vina Amalia ◽

Baiq Vera El Viera ◽

Asti Sawitri

Keyword(s):

Tensile Strength ◽

Moisture Content ◽

Brown Algae ◽

Research Method ◽

Edible Films ◽

Ash Content ◽

Edible Film ◽

Isolation And Characterization ◽

Two Stages

Edible films made of Na-alginate from brown algae have great potential to be developed as brown algae have a fairly high abundance in Indonesia but have not been widely used. Therefore, in this study conducted by making edible films made from Na-alginate modified by the addition of hydrocolloids carrageenan and glycerol plasticizier. The addition of carrageenan biopolymers is the property of the produced Edible film. The use of glycerol as a plasticizer aims to improve the properties of elasticity Edible films. This research method consists of two stages. First, the isolation and characterization of Na-alginate. Both the preparation and characterization of making edible films. Na-alginate characterization results in yield of 25.68%, 10.84% moisture content, ash content of 23.79%. The carrageenan on the formula Edible films affect the characterization of the resulting films. The value of water absorption from 333.13% to 335.45% and the elongation of 26.26% to 33.34%, and the declining value of tensile strength of 8.93 MPa to 4.17 MPa and young's modulus values of 0.34 MPa to 0.22 MPa with the addition of carrageenan on an Edible film formula.

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Acid and calcium alginate extraction method affected the quality of alginate from brown seaweed Sargasum hystrix J. Agardh

Jurnal Pengolahan Hasil Perikanan Indonesia ◽

10.17844/jphpi.v21i3.24737 ◽

2018 ◽

Vol 21 (3) ◽

pp. 532

Author(s):

Ivana M. Diharningrum ◽

Amir Husni

Keyword(s):

Moisture Content ◽

Sodium Alginate ◽

Extraction Method ◽

Calcium Alginate ◽

Functional Group ◽

Brown Seaweed ◽

Extraction Methods ◽

Ash Content ◽

Alginate Extraction

Seaweed is one of the marine biological resources of Indonesia that has a high potential to produce alginate, however, the most appropiate method to extract the alginate of high quality is still unknown. This study was aimed to determine the effects of extraction methods on the quality of alginate from seaweed Sargassum hystrix and compared the extraction cost. Two extraction methods were used in this study including acidic and calcium method. The yield, moisture content, viscosity, pH, whiteness degree, functional group, ash content and extraction cost were evaluated. The viscosity and whiteness degree of sodium alginate from acidic method was 126.00±7.21 cPs and 75.27±0.58 cPs, respectively. Meanwhile the calcium method produced sodium alginate with viscosity 7.23±1.50 cPs and whiteness degree 68.95±0.18 cPs. The yield, moisture content, and ash content of alginate produced by acidic method were lower compare to that of produced by calcium method. Cost analysis showed the acidic method required higher cost. Nevertheless, these resultssuggest that acidic method produce alginate with better quality than the calcium method.

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Extraction and Characterization of Pectin from Dragon Fruit (Hylocerens polyrhizus) Peel Using Different Concentration of Ammonium Oxalate

Basrah Journal of Agricultural Sciences ◽

10.37077/25200860.2018.70 ◽

2018 ◽

Vol 31 (1) ◽

pp. 12-19

Author(s):

Alia Z. Hashim

Keyword(s):

Fourier Transform ◽

Infrared Spectroscopy ◽

Ammonium Oxalate ◽

Titratable Acidity ◽

Equivalent Weight ◽

Degree Of Esterification ◽

Setting Times ◽

Dragon Fruit ◽

Soluble Solid

The study was focused on the red dragon fruit (Hylocerens polyrhizus) peel which can be used as a source of pectin .The physicochemical properties were studied moisture, protein, fat, ash, total soluble solid TSS, pH and titratable acidity TA .Using three different concentration of ammonium oxalate 0.5 ,1 ,2 gm. At pH 4.9, temperature 90 ?C, time 90 min to extract pectin. Highest yield with about 0.5 gm. Concentration ammonium oxalate was 26.64% following 23.75%, 15.88% yields at concentration 1 and 2 gm. ammonium oxalate .There were significant differences in yields at (p< 0.05). Characterization of the extracted pectin in terms of equivalent weight, methoxyl content, degree of esterification, an hydrouronic acid AUA, Fourier-transform infrared spectroscopy FTIR, viscosity, setting times were studied. Based on the value of methoxyl content 2.54% and degree esterification pectin can be categorized as low methoxyl.

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Comparative Extraction Performance of Solvent Systems in the Extraction and Characterization of Pectin from Prosopis Africana Seed Gum

NIGERIAN ANNALS OF PURE AND APPLIED SCIENCES ◽

10.46912/napas.200 ◽

2020 ◽

Vol 3 (3a) ◽

pp. 93-98

Author(s):

PA Adie ◽

CO Ikese ◽

EA Otache

Keyword(s):

Functional Food ◽

Solvent System ◽

Ash Content ◽

Equivalent Weight ◽

Food Ingredient ◽

Prosopis Africana ◽

Solvent Systems ◽

Extraction Performance ◽

Seed Gum

Pectin was separately extracted in warm water bath from sun-dried and crushed Prosopis africana seed gum, using 0.05 M solutions of HCl, H2SO4, CH3COOH, C6H8O7 and a 3:2 blend of (H2SO4: C6H8O7). The physicochemical properties of pectin extracted from the Prosopis africana seed gum shows the following: colour varied from beige-brown to wheat brown, equivalent weight (1,818.18 mg/mol to 25,000 mg/mol), methoxyl content (0.124 % to 1.705 %), moisture content (12 % to 38 %) and ash content (2 %) for all the solvent system used. Also, the comparative solvent performance shows that the H2SO4:C6H8O7 solvent blend was the most effective for pectin extraction followed by the solvent HCl and H2SO4, while C6H8O7 was the least effective. The comparative pectin yield of Prosopis africana seed gum using selected acid solvent ranged from 6.94 % to 15.28 %. Among the solvents under study, the H2SO4:C6H8O7 solvent blend gave the highest pectin yield (15.28 %) with beige-brown, low methoxyl pectin of high purity and could be used as a functional food ingredient domestically and industrially

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

Asian Journal of Advances in Agricultural Research ◽

10.9734/ajaar/2020/v14i230126 ◽

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’.

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

E3S Web of Conferences ◽

10.1051/e3sconf/202015301012 ◽

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.

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Fuel Briquettes from Sisal Waste in Thailand

Applied Mechanics and Materials ◽

10.4028/www.scientific.net/amm.866.168 ◽

2017 ◽

Vol 866 ◽

pp. 168-171

Author(s):

Udomdeja Polyium ◽

Amornrat Pigoolthong

Keyword(s):

Moisture Content ◽

Chemical Properties ◽

Calorific Value ◽

Volatile Matter ◽

Ash Content ◽

Physical And Chemical Properties ◽

Fixed Carbon ◽

Physical And Chemical ◽

And Chemical Properties

The research aims to develop fuel briquettes from sisal waste material mixed with bagasse. Sisal wastes were collected from Hub Kapong Royal Project Phetchaburi Province Thailand. These material were mixed according to the ratios of 90:10, 80:20, 70:30, 60:40 and 50:50 respectively. Characterization of physical and chemical properties of fuel briquettes were determined by percentage moisture content, percentage ash content, percentage volatile matter, percentage fixed carbon, and calorific value with the standard number ASTM 3173, ASTM D 3175, ASTM D 3174, ASTM D 3177 and ASTM D 3286 respectively. The results show that percentage moisture content values of 9.98 - 18.14, percentage volatile matter values of 42.59 - 68.04, percentage ash content values of 16.05 -25.41, percentage fixed carbon values of 5.93 - 13.86 and calorific values of 1,820.52 - 2,485.19 kcal/kg. Fuel briquettes to be used as a fuel substitute for firewood and charcoal.

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Physicochemical Characterization of Pectin Extracted from Six Wild Edible Fruits in Odisha, India

Current Research in Nutrition and Food Science Journal ◽

10.12944/crnfsj.8.2.05 ◽

2020 ◽

pp. 402-409

Author(s):

Pragyan Aparichita Patra ◽

Uday Chand Basak

Keyword(s):

Food Additives ◽

Physicochemical Characterization ◽

Rural Livelihoods ◽

Phyllanthus Emblica ◽

Equivalent Weight ◽

Climate Type ◽

Degree Of Esterification ◽

Citrus Medica ◽

Wild Edible Fruits

The life of plant species flourishing in Odisha is luxuriant which is created based on its tropical climate type and assembles a remarkable extensive diversity in edible fruits. These wild edible fruits are predominantly utilized in tribal and rural livelihoods inhabiting in nearby forest regions. Despite their rich source of macronutrients, micronutrients, vitamins and antioxidants, they are often underutilized. Pectins are considered as food additives due to its natural dietary fibre consisting high proportion of galacturonic acid. The main aim of this study was to explore the pectin potential in these six wild edible fruits which might provide alternative commercialised products, value addition and favouring food security.Analysis of pectin yield and degree of esterification are considered as two important factors for marketable pectins. Equivalent weight is directly proportional to the formation of the gelling effect.In this study, highest pectin yield was recorded in Citrus medica (25.34 ± 0.77 % dry wt.) followed by Phyllanthus emblica(14.86 ± 0.40 % dry wt.) and Carissa carandas (11.94 ± 0.60 % dry wt.). To evaluate pectin suitability in food systems, characterization of extracted pectin was carried out following several parameters. The physico-chemical properties from dried pectin revealed highest degree of esterification (87.63 ± 1.33 %),equivalent weight (1516.66 ± 187.63), anhydrouronic acid (94.23± 2.67 %) and methoxyl content (14.62 ± 0.27 %) in Phyllanthus emblica whereas more moisture content of pectin was available in Citrus medica (10.35 ± 0.35 %). Our findings revealed that the methoxyl value and degree of esterification (DE) are classified as high methoxyl pectins (HMP), suitable for industrial and therapeutical applications.

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