scholarly journals EKSTRAKSI PEKTIN DARI KULIT BUAH PISANG RAJA (Musa sapientum)

2012 ◽  
Vol 1 (2) ◽  
pp. 21-26
Author(s):  
Farida Hanum ◽  
Irza Menka Deviliany Kaban ◽  
Martha Angelina Tarigan
Keyword(s):  
Hydrochloric Acid ◽  
Water Content ◽  
Extraction Method ◽  
Extraction Process ◽  
Ash Content ◽  
Banana Peel ◽  
Low Grade ◽  
Drying Process ◽  
Musa Sapientum ◽  
Solvent Extraction Method

Pectin is extensively utilized by the food processors especially for conversion of low grade fruits in to good quality products like jam, jelly, marmalade, and candies. Pectin has many applications in food and pharmaceuticals products as gelling agents and stabilizers.  This research aims to utilize banana peel  waste (Musa sapientum) as a source of pectin. The research used a  solvent extraction method using hydrochloric acid (HCl) in additional to  ethanol  to precipitate the pectin and the last step  drying process to obtain dry pectin. The fixed variables which were used in this research were 10 grams of banana peel (Musa sapientum),  10% water content of sample, and hydrochloric acid (HCl) as a solvent. The  extraction process was carried out by pH 1; 1.5, 2; the  time of 70, 80, 90, 100 minutes, and the temperature of 80 oC, 90 oC. The results showed that the highest  yield of the extraction was obtained at  90 oC, pH 1.5  during 80 minutes with  11.93%  water content of 0.79% ash content,  about 600-800mg and 4, 43% methoxyl  content.

scholarly journals STUDY OF GELATIN FROM DUCK BONE AS AN ALTERNATIVE SOURCES OF HALAL GELATIN

2020 ◽  
Vol 10 (1) ◽  
pp. 1
Author(s):  
Muhammad Habbib Khirzin
Keyword(s):  
Hydrochloric Acid ◽  
Physicochemical Properties ◽  
Protein Content ◽  
Water Content ◽  
Extraction Method ◽  
Extraction Process ◽  
Ash Content ◽  
Acid Extraction ◽  
Alternative Sources

Gelatin is an intermediate ingredient which is oftenly used in many field such as food, pharmacy, and cosmetics. It is usually extracted from pig and cow. Halal issue of gelatin sources and the outbreaks of mad cow diseases encouraged people to find an alternative sources of gelatin. One of the alternative sources of gelatin was duck bone. The aim of this research was to describe physicochemical properties of duck bone gelatin which is extracted by using acid extraction method as an alternative sources of halal gelatin. The extraction of duck bone gelatin used 5% concentration of HCl (hydrochloric acid). The extraction process consisted of four steps, they were degreassing, defating, demineralization, and acid extraction. The result showed that gelatin which was extracted from duck bone had these several characteristic: yield of 6.24%, pH 4.0, water content of 13.43%, ash content of 13.42%, protein content of 65.43%, and whiteness degree of 30.35%. Generally, gelatin which was extracted from duck bone had similar characteristic with commercial gelatin and SNI standard. Further researcher had been suggested to reoptimized extraction method in order to reduce ash content.

scholarly journals EKSTRAKSI PEKTIN DARI KULIT BUAH PISANG KEPOK (Musa paradisiaca)

2012 ◽  
Vol 1 (1) ◽  
pp. 49-53
Author(s):  
Farida Hanum ◽  
Martha Angelina Tarigan ◽  
Irza Menka Deviliany Kaban
Keyword(s):  
Solvent Extraction ◽  
Water Content ◽  
Extraction Method ◽  
Galacturonic Acid ◽  
Extraction Process ◽  
Ash Content ◽  
Extraction Time ◽  
Musa Paradisiaca ◽  
Food And Beverage

Pectin are polymer of D-galacturonic acid connected by β-1,4 glucosidic. Pectin are widely used in pharmaceutical, food and beverage industries. This research was expected to took advantage of banana peels (Musa paradisiaca) by producing pectin. The research used an extraction method by using acid solvent in additional to ethanol to form the sediment of pectin and the last step is drying in order to get dry pectin. The fixed variables which were used in this research were 10 grams banana peels, 10% water content of sample, and chloride acid solvent. Extraction process was carried out by pH 1; 1,5; 2; extraction time of 70, 80, 90, 100 minute, and temperature of 80 oC, 90 oC. The results showed that the highest yield of pectin extraction was obtained at temperature of 80 oC, pH 1,5 during 80 minute with 11,88% water content, 0,98% ash content, and 3,72% the methoxyl content.

Extraction of 2-Acetyl-1-Pyrroline (2AP) in Pandan Leaves (Pandanus Amaryllifolius Roxb.) Via Solvent Extraction Method: Effect of Solvent

2014 ◽  
Vol 67 (2) ◽  
Author(s):  
Norzita Ngadi ◽  
Noor Yahida Yahya
Keyword(s):  
Solvent Extraction ◽  
Extraction Method ◽  
Extraction Process ◽  
Natural Sources ◽  
Effect Of Solvent ◽  
Method Effect ◽  
Solvent Extraction Method ◽  
Pandanus Amaryllifolius

Pandan (Pandanus amaryllifolius Roxb.) leaves are widely used in Malaysia as a source of natural flavoring.  The major compound contributing to the characteristic flavour of Pandan is 2-acetyl-1-pyrroline (2AP). As the consumer requirement for use of natural flavours, extraction of components from natural sources has been sought. In this study, solvent extraction of 2AP from Pandan leaves was performed. The effect of solvent used during extraction process (i.e. methanol, ethanol, propanol) towards the yield of 2AP was investigated. The presence of 2AP was determined using GCMS. The results obtained showed that ethanol was the best solvent to extract 2AP from Pandan leaves compared to methanol as higher 2AP peak arises from ethanol chromatogram.  However there is no 2AP detected when propanol was used as solvent.  It is believed that polarity of the solvent plays an important role in the extraction of 2AP.

scholarly journals Formulasi Emulgel Ekstrak Bawang Putih (Allium sativum L.)

2019 ◽  
Vol 6 (1) ◽  
pp. 7
Author(s):  
Widyasari Putranti ◽  
Akmal Maulana ◽  
Siti Fatmawati Fatimah
Keyword(s):  
Physical Properties ◽  
Water Content ◽  
Extraction Method ◽  
Dosage Form ◽  
Allium Sativum ◽  
Temperature Stability ◽  
Ash Content ◽  
Garlic Extract ◽  
Active Substances ◽  
Light Brown Color

Garlic have an activity as antifungal. Garlic extract need to be non spesific standarized to get consistent quality. Emulgel have hydrophobic or hidrophilic active substances because emulgel is a combination of emulsion and gel. This study aims to obtain the garlic extract emulgel formula which has good quality and good physical properties.The garlic extraction method maceration method with ethanol 96% as a solvent (1:7.5). Non spesific parameter of extract standardization were powder lost on drying, water content, ash content, acid-insoluble ash content, mass of extract spesification. Extract were standardized and then formulated in emulgel dosage form with 25% concentration of extract, then emulgel evaluated for physical properties include organoleptic test, homogeneity, pH, temperature stability, spreadability, stickiness, type of emulsion, and viscosity. The results showed rendemen of extract (8.90 ± 0.12)%,  lost on drying (6.85 ± 0.11)%, water content of extract (4.16 ± 1.4)%, ash content of powder (3.24 ± 0.02)% and extract (1.14  ±  0.03)%, acid-insoluble ash content powder (0.96 ± 0.02)% and extract (0.61 ±  0.07)%, the mass of extract spesification 1.028, and for the physical properties test of emulgel preparations obtained homogeneous emulgel, semisolid form, light brown color, smell of extract garlic, stable at 5ºC and 25ºC for 24 hours, pH 7, spreadability (2.49±0.12) g.cm.s-1, stickiness (61.99±5.81)seconds, type of emulsion o/w, viscosity(2.63±0.22) Pa.s. Based on the study was obtained garlic extract that fulfill the requirements of non spesific parameter standardization from Farmakope Herbal Indonesia and emulgel formulation of garlic extract has good physical properties.

scholarly journals The Effect of Chloride Acid Concentration and Demineralization Time on Gelatin Characteristic of EEL Fish Bones (Anguilla marmorata (Q.) Gaimard) -

2019 ◽  
Vol 9 (1) ◽  
pp. 38-43
Author(s):  
Jamaluddin ◽  
Angriani Abdullah ◽  
Yonelian Yuyun
Keyword(s):  
Hydrochloric Acid ◽  
Protein Content ◽  
Water Content ◽  
Acid Concentration ◽  
Functional Group ◽  
Fish Bone ◽  
Ash Content ◽  
Hydrochloric Acid Concentration ◽  
Fish Bones ◽  
Anguilla Marmorata

Anguilla marmorata (Q.) Gaimard, eel bonefish is one of the potentials sources for gelatin manufacture. This study aims to determine the concentration of hydrochloric acid (3%; 4%) and to optimize demineralization time (12 hours; 24 hours) for thequality of gelatin. Characteristic of gelatin was determined by analysis of water content, ash content and protein content. To optimize gelatin extraction from eel fish bone, Mann Whitney test with 4 – factor was adopted. Spectrophotometer FTIR was used to analyze functional groups of gelatin. Values of water content, ash and protein content of each combination of acid chloride and demineralization time have met the requirements. The spectrum of FTIR showed a typical gelatin functional group. The best combination of treatment is at 3% hydrochloric acid concentration and 12 hours of demineralization time.

scholarly journals Pembuatan Kopi dari Kulit Pisang Kepok (Musa paradisiaca Linn) dan Aktivitas Antioksidannya

2019 ◽  
Vol 3 (1) ◽  
pp. 94
Author(s):  
Allikha Bias Mentari ◽  
Siti Nur Kholisoh ◽  
Taufik Nor Hidayat ◽  
Umar Hafidz Asy'ari Hasbullah
Keyword(s):  
Antioxidant Activity ◽  
Water Content ◽  
Bulk Density ◽  
Study Design ◽  
Ash Content ◽  
Banana Peel ◽  
Phenol Content ◽  
Musa Paradisiaca ◽  
Randomized Design ◽  
Fruit Maturity

Processing coffee from kepok banana peel is an option in diversifying food preparations and providing non-caffeine coffee. This study aims to study the characteristics of banana peel coffee based on fruit maturity and oven duration. In addition, it also analyzes total phenol and its antioxidant activity. The study design used a factorial randomized design with the first factor of fruit maturity (unripe and ripe) and the second factor of oven length (5, 10, and 15 minutes). Banana skin coffee has a yield ranging from 8.6 to 11.6%. Bulk density ranges from 0.43-0.48g/ml. Water content ranges from 3.9-6.39%. Ash content ranges from 0.92-6.79%. The content of phenol ranges from 0.6 to 2.46 mg PE/g. The coffee phenol content of ripe banana peel is larger than unripe. The longer oven increases the phenol content. IC50 and EC50 decrease with increasing phenol. The antioxidant activity of ripe banana peel coffee is larger than unripe

scholarly journals Penggunan Natrium Metabisulfit (Na2S2O5) sebagai pemutih Pektin dari Kulit Buah Pepaya (Carica papaya L.,)

2016 ◽  
Vol 8 (2) ◽  
pp. 43
Author(s):  
Chintya Aulia Elfitri ◽  
Akhyar Ali ◽  
Faizah Hamzah
Keyword(s):  
Water Content ◽  
Food Industry ◽  
Functional Foods ◽  
Carica Papaya ◽  
Colour Change ◽  
Ash Content ◽  
Drying Process ◽  
Randomized Design ◽  
Range Test ◽  
Value Functional

Pectin washigh value functional foods which widely useful in food industry because its ability to form watery gel. One of the most pectin source is papaya’s peel. The problem is drying process on food can make colour change to be brown  like on papaya peels’s pectin. Natrium metabisulphite can we use to avoid that. The purpose of this research is was get the best concentrate of natrium metabisulphite to make better quality from papaya peel’s pectin asspecialy in its colour. This research used Completedly Randomized Design (CRD) with five treatments and four replications. The treatments were increased  natrium metabisulphite (0%, 0.05%, 0.1%, 0.15% and 0.2%) on sulfitation process. The value of observation were analyzed using Analysis of Varians followed by Duncan’s New Multiple Range Test (DNMRT) on 5% level. The result of this research showed that increasing of natrium metabisulphite on sulfitation process given significants effect to the numbers of Yield pectin, water content and jelly colour but not significants on ash content, methoxyl content, viscosity and time of jelly. The result of this research got average values of yield pectin is 9.64-10.61%, water content is 6.18-7.00%, ash content is 4.69-4.78%, methoxyl contentis 3.32-3.42%, viscosity 30.02-30.23 cP, time of jelly is 14.21-14.23 minutes and jellycolour is dark brown until light brown.

scholarly journals THE EXTRACTION OF BROWN ALGAE (Sargassum sp) THROUGH CALCIUM PATH TO PRODUCE SODIUM ALGINATE

2018 ◽  
Vol 7 (1) ◽  
pp. 64-69
Author(s):  
Octovianus S. R. Pasanda ◽  
Abdul Azis
Keyword(s):  
Water Content ◽  
Brown Algae ◽  
Linear Chain ◽  
Dry Weight ◽  
Extraction Process ◽  
Extraction Methods ◽  
Ash Content ◽  
Water Soluble ◽  
Raw Material ◽  
Total Dry Weight

Brown algae is a source of sodium alginat raw material. One type of brown algae that is found to grow in Indonesian waters is Sargassum echinocarphum. Brown algae including one type of seaweed that grows in many waters of Indonesia, especially the waters of Eastern Indonesia. Alginat is a pure polysaccharide of uronic acid contained in a brown algae cell wall arranged in the form of long linear chain alginic acids with levels reaching 40% of the total dry weight. The alginat form in general is sodium alginat, a water soluble alginat salt. The purpose of this research is to know the quality of alginat include alginat rendamen, water content, ash content, and viscosity. Conventional extraction methods from brown algae into sodium alginat produces the highest yield percentage of 32.42%, resulting from the extraction for 7 hours at 60 C. The lowest average yield percentage resulted in 5 hours extraction process of 2.78%, the average water content of 20.37 - 23.30%, the mean ash content of 22.28 - 34.87%, and the viscosity ranged between 18, 0 - 19.8 Cp.

KARAKTERISTIK FISIKO-KIMIA KITOSAN DAN OLIGO KITOSAN KULIT UDANG (Litopenaeus vannamei)

2016 ◽  
Vol 3 (6) ◽  
pp. 78
Author(s):  
Candra Candra ◽  
Findya Puspitasari
Keyword(s):  
Water Content ◽  
Litopenaeus Vannamei ◽  
Quality Standard ◽  
Fat Content ◽  
Ash Content ◽  
Drying Process ◽  
Content Characteristics

Penelitian ini bertujuan untuk membuat kitosan dan oligo-kitosan serta mempelajari karakteristiknya. Parameter yang diuji pada penelitian ini adalah kadar air, kadar abu, kadar protein dan kadar lemak. karakteristik dari proses depolimerasi kitosan menjadi oligo-kitosan berpengaruh nyata menurunkan kadar protein, abu, lemak, derajat putih dan tetapi terdapat kenaikan kadar air, karena disebabkan proses pengeringan yang tidak optimal. Kadar air, kadar protein, abu , derajat putih dan viskositas kitosan dan oligo-kitosan masih berada di bawah standar mutu disebabkan oleh kurang optimalnya proses deproteinisasi, demineralisasi, deasetilasi dan depolimerisasi.  Tingginya kandungan abu (mineral) menurunkan kelarutan dari kitosan dan oligo-kitosan sehingga nilai viskositas menjadi rendah.This study aims to make chitosan and oligo-chitosan and studied its characteristics. The parameters tested in this study were moisture, ash, protein and fat content. Characteristics of chitosan depolimerasi process into oligo-chitosan were significantly lower levels of protein, ash, fat, white and degrees but there was an increase of water content, because due to the drying process was not optimal. Moisture, protein, ash content, white degree and viscosity of chitosan and oligo-chitosan were still below the quality standard due to less optimal deproteinization, demineralization, deacetylation and depolymerization. The higher of ash was decrease solubility and viscosity of chitosan and oligo-chitosan.

scholarly journals Extraction of native agar from Gracillaria sp with ultrasonic acceleration at low temperature

2018 ◽  
Vol 21 (3) ◽  
pp. 414 ◽  
Author(s):  
Uju Uju ◽  
Joko Santoso ◽  
Wahyu Ramadhan ◽  
Muhammad Fakhri Abrory
Keyword(s):  
Energy Efficiency ◽  
High Temperature ◽  
Low Temperature ◽  
Energy Cost ◽  
Extraction Method ◽  
Extraction Process ◽  
Gel Strength ◽  
Ash Content ◽  
Sulfate Content ◽  
Assisted Extraction

<em>Gracilaria</em> sp. is a potential agar-producing seaweed. The agar is conventially extracted at high temperature (80-100°C) for 2-3 hours, requiring a lot of energy.  Ultrasonication-assisted extraction method<br />removes the requirement of high temperatures and shortening the extraction time, thus reduces the energy cost during extraction process.  This study was aimed to determine the effects of temperatures (50 and 60°C) and times (45 and 60 minutes) of ultrasonication on the yield and properties of theproduced agar. Energy efficiency was also calculated based on the ratio of energy required with the amount of agar produced. The ultrasonication significantly increased the yield and energy efficiency. The selected treatment was the extraction with temperature 60°C for 60 minutes producing agar with thee yield of 12.45%, viscosity of 35.8 cP, white degree of 50.96%, moisture content of 12.59%, ash content of 7.07%, sulfate content 3.67% and gel strength 108.03 g/cm2. Agar produced with the selected treatment was grouped as native agar with low gel strength. <br /><br />

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