OPTIMASI PROSES EKSTRAKSI PEKTIN DARI KULIT RAMBUTAN (Nephelium lappaceum) MENGGUNAKAN PULSED ELECTRIC FIELD (PEF) DENGAN METODE RESPONSE SURFACE METHODHOLOGY (RSM)

Santoso, Ganes Aurora (2025) OPTIMASI PROSES EKSTRAKSI PEKTIN DARI KULIT RAMBUTAN (Nephelium lappaceum) MENGGUNAKAN PULSED ELECTRIC FIELD (PEF) DENGAN METODE RESPONSE SURFACE METHODHOLOGY (RSM). Undergraduate thesis, UPN Veteran Jawa Timur.

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Abstract

Rambutan peel is a waste that is less optimized, containing cellulose, hemicellulose, and pectin. Pectin is a polygalacturonate that can be used as an emulsifying agent. Pectin extraction can be carried out using Pulsed Electric Field (PEF), which has the advantages of short extraction duration and relatively low temperature application. The purpose of this study is to obtain the best combination of treatments (electric field strength, extraction time, and solvent ratio) in PEF-assisted extraction to optimize pectin from binjai rambutan peel. The method applied is One Factor at a Time (OFAT) in the preliminary experiment, and Response Surface Methodology (RSM) in the optimization stage. Preliminary test data were analyzed by analysis of variance using Duncan Multiple Range Test (DMRT) at α 5%. Optimization data were analyzed using Design Expert 13 with Central Composite Design (CCD) type. Optimum pectin was obtained under extraction conditions of 20 kV/cm electric field strength, 12.69 minutes extraction time, and 1:30 b/v solvent ratio, resulting in pectin with 4.37% yield, 676.81 mg equivalent weight, 8.76% methoxyl content, 75.72% galacturonic acid content, 65.66% degree of esterification, 9.78% moisture content, and 4.98% ash content. Optimum pectin is classified into High Methoxyl Pectin (HMP) based on the International Pectin Procedure Association (IPPA) standard. Further analysis includes pectin functional groups using Fourier Transform Infrared Spectroscopy (FTIR) and material damage using Scanning Electron Microscope (SEM). Optimum pectin has O-H, C-H, C=O, C-H₃, and -O- functional groups in the FTIR test, which are in accordance with the characteristics of commercial pectin and literature. SEM test results showed that the use of PEF caused damage to the surface of rambutan powder.

Item Type:

Thesis (Undergraduate)

Contributors:

Contribution	Contributors	NIDN/NIDK	Email
Thesis advisor	Wicaksono, Luqman Agung	NIDN0018038902	luqmanagung.tp@upnjatim.ac.id
Thesis advisor	Priyanto, Anugerah Dany	NIDN0708118801	"anugeanugerahdany.tp@upnjatim.ac.id

Subjects:

Q Science > Q Science (General)

Divisions:

Faculty of Engineering > Departement of Food Engineering

Depositing User:

Ganes Aurora Santoso

Date Deposited:

13 Jun 2025 07:26

Last Modified:

02 Jul 2025 02:38

URI:

https://repository.upnjatim.ac.id/id/eprint/37541