Optimasi Ekstraksi Pektin dari Kulit Buah Rambutan (Nephelium lappaceum) Menggunakan Metode Kombinasi Pulsed Electric Field (PEF) dan Microwave Assisted Extraction (MAE)

Istrada, Hellena and UNSPECIFIED (2025) Optimasi Ekstraksi Pektin dari Kulit Buah Rambutan (Nephelium lappaceum) Menggunakan Metode Kombinasi Pulsed Electric Field (PEF) dan Microwave Assisted Extraction (MAE). Undergraduate thesis, Universitas Pembangunan Nasional "Veteran" Jawa Timur.

	Text (COVER) COVER.pdf Download (12MB)
	Text (BAB I) BAB I.pdf Restricted to Repository staff only until 17 June 2027. Download (9MB) | Request a copy
	Text (BAB II) BAB II.pdf Restricted to Repository staff only until 17 June 2030. Download (9MB) | Request a copy
	Text (BAB III) BAB III.pdf Restricted to Repository staff only until 17 June 2030. Download (9MB) | Request a copy
	Text (IV) BAB IV.pdf Restricted to Repository staff only until 17 June 2030. Download (9MB) | Request a copy
	Text (BAB V) BAB V.pdf Restricted to Repository staff only until 17 June 2030. Download (9MB) | Request a copy
	Text (DAFTAR PUSTAKA) DAFTAR PUSTAKA.pdf Restricted to Repository staff only until June 2030. Download (9MB) | Request a copy
	Text (LAMPIRAN) LAMPIRAN.pdf Restricted to Repository staff only until June 2030. Download (9MB) | Request a copy

Abstract

The high consumption of rambutan in Indonesia produces skin waste that has a bad impact on the environment. Rambutan skin contains compounds such as cellulose, lignin, hemicellulose, and pectin. Pectin is a water-soluble polysaccharide and is widely used as a gelling and stabilizer in the food and pharmaceutical industries. This study aims to optimize the extraction of pectin from the skin of rambutan binjai using a combination of Pulsed Electric Field (PEF) and Microwave-Assisted Extraction (MAE) extraction methods as an environmentally friendly approach. The research was carried out in two stages, namely the determination of the extraction factor limit and the optimization process using Design Expert 13 software. The parameters tested include PEF voltage, PEF extraction time, MAE power, and MAE extraction time. The results showed that all treatment factors had a significant effect on pectin yield and quality. The optimum conditions were obtained at a PEF voltage of 15 kV/cm, PEF time of 13 minutes, MAE power of 540 Watts, and MAE time of 11 minutes, with a yield of 10.51%, equivalent weight of 665.45 mg, methoxyl content of 7.36%, galactuonic acid content of 72.41%, and esterification degree of 58.49%. The optimum pectin characterization of rambutan bijai skin includes a moisture content of 10.31% and an ash content of 3.89%. FTIR analysis confirmed the presence of -OH, -CH, -CH3, C=O, and -O- groups on the optimal pectin.

Item Type:	Thesis (Undergraduate)
Contributors:	Contribution Contributors NIDN/NIDK Email Thesis advisor Wicaksono, Luqman Agung 17119890318063 UNSPECIFIED Thesis advisor Muhammad, Alfid Kurnianto 199408222022031004 UNSPECIFIED
Subjects:	Q Science > Q Science (General)
Divisions:	Faculty of Engineering > Departement of Food Engineering
Depositing User:	Hellena Istrada
Date Deposited:	17 Jun 2025 07:26
Last Modified:	17 Jun 2025 07:26
URI:	https://repository.upnjatim.ac.id/id/eprint/38059

Actions (login required)

View Item