EKSTRAKSI PEKTIN KULIT BUAH NAGA (Dragon fruit) DAN APLIKASINYA SEBAGAI EDIBLE FILM

Megawati Megawati, Adientya Yaniz Ulinuha

Abstract

Ekstraksi pektin kulit buah naga dilakukan menggunakan metode Microwave Assisted Extraction (MAE) dengan variasi berat bahan (10, 15, and 20 gram) dan waktu ekstraksi (15, 20, and 25 minute). Ekstraksi dengan variasi berat bahan dilakukan pada waktu ekstraksi 25 menit dan daya 600 W, sedangkan ekstraksi dengan variasi waktu dilakukan pada berat bahan 10 gram dan daya 600 W. Pektin yang diperoleh dianalisis kadar pektinnya menggunakan uji Fourier Transform Infrared (FTIR) dan diproses menjadi edible film. Hasil penelitian menunjukkan bahwa yield pektin kulit buah naga dengan metode MAE lebih besar dibandingkan metode konvensional. Variasi berat bahan mempengaruhi yield pektin yang dihasilkan, semakin sedikit bahan yang digunakan dalam ekstraksi, semakin besar yield pektin kulit buah naga yang dihasilkan. Yield pektin terbesar (72 %) dihasilkan pada variasi berat 10 gram. Variasi waktu ekstraksi juga memberikan pengaruh terhadap yield pektin, semakin lama waktu ekstraksi semakin besar yield pektin kulit buah naga yang dihasilkan. Yield pektin terbesar dihasilkan pada waktu ekstraksi 25 menit. Pektin hasil ekstraksi dapat digunakan sebagai bahan edible film.

Extraction of pectinfrom dragon fruit peel is conducted using Microwave Assisted Extraction (MAE) method with the variation of the weight of the raw materials are 10, 15, and 20 gram and the time of the extraction are 15, 20 and 25 minutes. Extraction with the variation of the weight of raw material is conducted in 25 minutes using power of 600 W, whereas the extraction with the variation of time is conducted with 10 gram of raw material using power of 600 W. The obtained pectin was analyzed using Fourier Transform Infrared (FTIR) and processed into edible film. The result of the research shows that MAE method provides more yield of dragon fruit peel rather than the conventional method. The variation of the weight affecting the amount of the obtained pectin, the less material used in the extraction the more yield of the pectin obtained. The highest amount of pectin obtained when the weight of the material is 10 grams. The variation of time also affecting the obtained result, the longer the extraction time, the yield of the dragon fruit pectin is higher. The highest amount of pectin obtained when the extraction time is 25 minutes. The obtained pectin can be used as material of edible film.

Keywords

edible film, Fourier Transform Infrared (FTIR), dragon fruit peel, Microwave Assisted Extraction (MAE), pectin

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