Lestari, Adiyani Parahita (2023) KARAKTERISASI PEKTIN HASIL EKSTRAKSI DARI KULIT ARI KEDELAI (Glycine max. L) MENGGUNAKAN METODE MICROWAVE ASSISTED EXTRACTION (Kajian Daya Listrik dan Waktu Ekstraksi). Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
CHARACTERIZATION OF PECTIN FROM EXTRACTION FROM SOYBEAN HULLS (Glycine max. L) USING MICROWAVE ASSISTED EXTRACTION METHOD (Study of Electric Power and Extraction Time) ABSTRACT Yellow soybean hulls is a waste from making tempeh which is underutilized. Yellow soybean hulls contains cellulose, hemicellulose, lignin and pectin. Pectin is a water-soluble polysaccharide and has many applications in food products and pharmaceuticals as a gelling agent and stabilizer. Separation of pectin from plant tissue can be done by extraction. One of the extraction methods is Microwave Assisted Extraction (MAE) with one of the advantages being a shorter extraction time. This study aims to determine the effect of extraction time and electrical power used on the characteristics of the yellow soybean hulls pectin produced. This study used a completely randomized design with two factors. First factors is Microwave power: 480, 640 and 800W. And second Factors is extraction time: 3, 6 and 9 minutes. The data obtained were analyzed using ANOVA at the level of 5%, if significantly different they were further tested with the Duncan Multiple Range Test (DMRT) α 5%. The results showed that the best treatment was 800W electric power for 6 minutes to produce pectin with the criteria yield 13.15%, moisture content 5.83%, ash content 5.82%, equivalent weight 520.88 mg/ek, methoxyl content 8.18%, galacturonic acid content 80.25% and degree of esterification 57.89%. Based on the results of the best treatment, FTIR and color analysis were carried out. The results of FTIR analysis, stated that pectinskinyellow soybean juice containing OH groups; C-H; C=O, C-H3 and –O- according to the content of commercial pectin groups. The results of the color analysis of soybean hulls pectin yielded an L* value of 63.01, an a* value of 3.18 and a b* value of 24.93 which indicated that the color of the soybean hulls pectin was darker than that of commercial pectin. The best treatment characteristic value of pectin refers to the International Pectin Producers Association (IPPA) quality standard. The low electric power (<800 watts) and the extraction time used caused pectin flour yellow soybean hulls pectin has not been extracted perfectly. Too long extraction time that too long causes the degradation of pectin into pectate. Keywords : Pectin, soybean, hulls, MAE, FTIR
| Item Type: | Thesis (Undergraduate) | ||||||||||||
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| Subjects: | Q Science > QD Chemistry | ||||||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||||||
| Depositing User: | ADIYANI PARAHITA LESTARI | ||||||||||||
| Date Deposited: | 26 May 2023 09:35 | ||||||||||||
| Last Modified: | 26 May 2023 09:35 | ||||||||||||
| URI: | http://repository.upnjatim.ac.id/id/eprint/13803 |
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