PENGARUH LAMA PERENDAMAN DALAM LARUTAN KAPORIT DAN KONSENTRASI ASAM SITRAT TERHADAP MUTU PEKTIN CAIR KULIT PISANG KEPOK

Abstract

Indonesia is an agricultural country where most of the farmers grow fruits and
vegetables. Each harvest of harvests will leave a part that is considered to have no
economic value anymore. This part is known as waste. Agricultural waste can be in the
form of fruit peels, fruit flesh (which is taken by seeds), leaves, stems and so on. Along
with technological advancements, starting with the utilization of waste with the proper
application of technology, will be able to raise the value of waste. The abundance of
banana production in Indonesia shows that, throughout the year there will be abundant
available banana waste, in the form of banana peels, banana flowers (heart), or banana
stem stumps. Banana peel pectin is one of the products produced by banana peels that
are not yet known in the Indonesian community. Pectin can be extracted from the residue
of fruit processing, such as orange peel, the rest of the making of apple juice, coconut
fiber, banana peel, brown skin and others. The content of pectin in various fruits varies
greatly. In fruits of different varieties the pectin content will differ. The banana peel
waste which is around 62-67% of the total weight, can be used as a source of pectin. If
the skin of a banana is used as a source of producing pectin, it will be one of the waste
utilization businesses, as well as an effort to develop industries, especially small
industries in the supply of pectin, which is currently still expensive with such a large use.
Solving or extracting pectin from fruits is affected by cooking and pH of the solution.
Research Methods: The design model used in this study is factorial randomized complete
design (RAL), which consists of two main factors, namely: Factor I: Immersion Length in
Chlorine Solution (P) consisting of 4 levels: P1 (1 min), P2 (3 min), P3 (5 min), P4 (7
min). Factor II: Citric Acid Concentration (K) consisting of 4 levels: K1 (1.5%), K2
(2.0%), K3 (2.5%), K4 (3.0%). The study used 2 replications. The results of the study
generally indicate that the effect of immersion time in chlorine solution and the
concentration of citric acid on the quality of the liquid pectin of kepok banana influences
the observed parameters. The best crude pectin content is 2.039% (7 min) and 2.604%
(3.0%). The best methoxyl content is 3.930% (7 min) and 5.210% (3.0%). The best jelly
grade is 299,254 (7 min) and 299,445 (3.0%). The best thickness is 1.036 (7 min) and
1.045 (3.0%).