Main Article Content

Abstract

For many years, West Sulawesi's signature plant, banana pere, has only been eaten as fruit, while its peel is often discarded as waste or used as animal feed. This study provides information on the utilization of banana pere peel in order to increase its economic value through the utilization of pectin content contained in banana pere peel. This study aims to extract pectin from banana pere peel (Loka Pere) by using the citric acid solvent extraction method. The extraction process was carried out using 5 variations of time, namely 30, 60, 90, 120 and 150 minutes. The results showed that the use of extraction time for 90 minutes resulted in a yield value of 53.11%, moisture content of 1.15%, ash content of 1.56%, methoxyl content of 2.66% and galacturonic content of 30.88%.

Keywords

Banana pere Extraction time Pectin

Article Details

References

  1. BPS Sulawesi Barat. Sulawesi Barat Province in figures 2020. Mamuju: 2022.
  2. Balitbangda Sulawesi Barat. Analisis kandungan nutrisi “loka pere” di Sulawesi Barat: Laporan akhir pelaksanaan kegiatan. Mamuju: 2021.
  3. Balitbangtan BPTP Sulawesi Barat. Profil sumber daya genetik tanaman lokal Provinsi Sulawesi Barat. Mamuju: 2017.
  4. Saputro WA, Purnomo S, Salamah U. Study of food waste of farmers’ households in Klaten to support food security. Anjoro Int J Agric Bus 2021;2:58–64. https://doi.org/10.31605/anjoro.v2i2.1166.
  5. Zainudin BH, Wong TW, Hamdan H. Design of low molecular weight pectin and its nanoparticles through combination treatment of pectin by microwave and inorganic salts. Polym Degrad Stab 2018;147:35–40. https://doi.org/10.1016/j.polymdegradstab.2017.11.011.
  6. Hu K, Huang X, Gao Y, Huang X, Xiao H, McClements DJ. Core–shell biopolymer nanoparticle delivery systems: Synthesis and characterization of curcumin fortified zein–pectin nanoparticles. Food Chem 2015;182:275–81. https://doi.org/10.1016/j.foodchem.2015.03.009.
  7. Krivorotova T, Cirkovas A, Maciulyte S, Staneviciene R, Budriene S, Serviene E, et al. Nisin-loaded pectin nanoparticles for food preservation. Food Hydrocoll 2016;54:49–56. https://doi.org/10.1016/j.foodhyd.2015.09.015.
  8. Devianti VA, Chrisnandari RD, Darmawan R. Pengaruh metode ekstraksi terhadap mutu pektin dari kulit pisang raja nangka. J Kim Ris 2019;4:170–9. https://doi.org/10.20473/jkr.v4i2.15753.
  9. Castillo-Israel KAT, Baguio SF, Diasanta MDB, Lizardo RCM, Dizon EI, Mejico MIF. Extraction and characterization of pectin from Saba banana [Musa ’saba’(Musa acuminata x Musa balbisiana)] peel wastes: A preliminary study. Int Food Res J 2015;22:202–7.
  10. Khamsucharit P, Laohaphatanalert K, Gavinlertvatana P, Sriroth K, Sangseethong K. Characterization of pectin extracted from banana peels of different varieties. Food Sci Biotechnol 2018;27:623. https://doi.org/10.1007/S10068-017-0302-0.
  11. Oliveira TÍS, Rosa MF, Cavalcante FL, Pereira PHF, Moates GK, Wellner N, et al. Optimization of pectin extraction from banana peels with citric acid by using response surface methodology. Food Chem 2016;198:113–8. https://doi.org/10.1016/j.foodchem.2015.08.080.
  12. Tanaid RAB, Lauzon RD. Extraction optimization of pectin from unripe banana (Musa acuminata × balbisiana var. Cardaba) peel. Int J Food Eng 2018;4:308–15. https://doi.org/10.18178/ijfe.4.4.308-315.
  13. Petkowicz CLO, Vriesmann LC, Williams PA. Pectins from food waste: Extraction, characterization and properties of watermelon rind pectin. Food Hydrocoll 2017;65:57–67. https://doi.org/10.1016/j.foodhyd.2016.10.040.
  14. Nurhaeni, Atjiang NA, Hardi J, Diharnaini, Khairunnisa. Karakterisasi pektin dami kulit dan dari buah cempedak (Artocarpus chempeden). KOVALEN J Ris Kim 2018;4:304–15. https://doi.org/10.22487/kovalen.2018.v4.i3.11857.
  15. Demsi RP, Ruslan, Rahim EA, Hardi-Ys. Ekstraksi pektin pada kulit buah kluwih (artocarpus camansi blanko) pada berbagai suhu dan konsentrasi asam sitrat. KOVALEN J Ris Kim 2019;5:100–8. https://doi.org/10.22487/kovalen.2019.v5.i1.11591.
  16. Randa A, Hermawati, Tang M. Ekstraksi pektin dari kulit pisang kepok (Musa paradisiaca L.) dan diaplikasikan pada selai tomat (Solanum lycopersicum). Saintis 2021;2:34–41.
  17. Arviani. Studi perbandingan metode ekstraksi pektin pada kulit jeruk (Citrus Sp). Universitas Tadulako, 2009.
  18. Zahrotun EN, Nugraheni Y, Rusdiansjah. Pengaruh suhu dan waktu terhadap hasil ekstraksi pektin dari kulit buah nanas. Pros. Simp. Nas. RAPI XII, Surakarta: Universitas Muhammadiyah Surakart; 2013, p. K-39-K-43.
  19. Putri MP, Lukis PA, Mawarni LP. Isolation and characterization of pectin from waste of “raja nangka” banana peels (Musa acuminata (AAA cv)). EduChemia (Jurnal Kim Dan Pendidikan) 2020;5:60–71. https://doi.org/10.30870/educhemia.v5i1.6737.
  20. Fitria V. Karakterisasi pektin hasil ekstraksi dari limbah kulit pisang kepok (Musa balbisiana ABB). Uin Syarif Hidayatullah Jakarta, 2013.
  21. Rahmi SCA, Satibi L. Pengaruh waktu ekstraksi kulit buah pisang kepokdengan pelarut HCl 0,1 N pada pembuatan pektin. J Konversi 2014;3. https://doi.org/10.24853/konversi.3.2.%25p.