Analysis of Pectin Levels in Banana Kepok (Musa paradisiaca) and Banana Raja (Musa sapientum)
| Main Authors: | Timang, Selfiana Imu, Sabang, Sri Mulyani, Ratman, Ratman |
|---|---|
| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Universitas Tadulako
, 2019
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| Subjects: | |
| Online Access: |
http://jurnal.untad.ac.id/jurnal/index.php/JAK/article/view/2757 http://jurnal.untad.ac.id/jurnal/index.php/JAK/article/view/2757/10903 |
| ctrlnum |
article-2757 |
|---|---|
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<dc schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd"><title lang="en-US">Analysis of Pectin Levels in Banana Kepok (Musa paradisiaca) and Banana Raja (Musa sapientum)</title><creator>Timang, Selfiana Imu</creator><creator>Sabang, Sri Mulyani</creator><creator>Ratman, Ratman</creator><subject lang="en-US">Pectin, banana peel skin, banana skin, extraction.</subject><description lang="en-US">Banana is a type of fruit that is relative widely consumed by community, either directly consumed or processed into other foods such as fried bananas and chips, while the peelsare usually thrown as waste. Banana peel is one source of pectin. Pectin is a polymer of D-galactaconic acid linked by an α-1,4-glycosidic bond. Pectin compounds are widely used in pharmaceutical, food, and beverage industries. This study aimed to determine pectin levels in banana peel and banana raja. This study was done by extraction method using HCl, added with 96% ethanol to filtrate to precipitate the pectin, then dried to obtain dry pectin. The solvent used was 0.05 N HCl (pH 1.5) with extraction temperature 90 for 80 minutes. The results showed that the extraction of banana kepok peel produced 12.243% pectin, while the extraction of banana raja peel produced 6.383% pectin.</description><publisher lang="en-US">Universitas Tadulako</publisher><contributor lang="en-US"/><date>2019-11-28</date><type>Journal:Article</type><type>Other:info:eu-repo/semantics/publishedVersion</type><type>Journal:Article</type><type>File:application/pdf</type><identifier>http://jurnal.untad.ac.id/jurnal/index.php/JAK/article/view/2757</identifier><source lang="en-US">Jurnal Akademika Kimia; Vol 8, No 2 (2019); 112-116</source><source>2477-5185</source><source>2302-6030</source><language>eng</language><relation>http://jurnal.untad.ac.id/jurnal/index.php/JAK/article/view/2757/10903</relation><rights lang="en-US">Copyright (c) 2019 Jurnal Akademika Kimia</rights><recordID>article-2757</recordID></dc>
|
| language |
eng |
| format |
Journal:Article Journal Other:info:eu-repo/semantics/publishedVersion Other File:application/pdf File Journal:eJournal |
| author |
Timang, Selfiana Imu Sabang, Sri Mulyani Ratman, Ratman |
| title |
Analysis of Pectin Levels in Banana Kepok (Musa paradisiaca) and Banana Raja (Musa sapientum) |
| publisher |
Universitas Tadulako |
| publishDate |
2019 |
| topic |
Pectin banana peel skin banana skin extraction |
| url |
http://jurnal.untad.ac.id/jurnal/index.php/JAK/article/view/2757 http://jurnal.untad.ac.id/jurnal/index.php/JAK/article/view/2757/10903 |
| contents |
Banana is a type of fruit that is relative widely consumed by community, either directly consumed or processed into other foods such as fried bananas and chips, while the peelsare usually thrown as waste. Banana peel is one source of pectin. Pectin is a polymer of D-galactaconic acid linked by an α-1,4-glycosidic bond. Pectin compounds are widely used in pharmaceutical, food, and beverage industries. This study aimed to determine pectin levels in banana peel and banana raja. This study was done by extraction method using HCl, added with 96% ethanol to filtrate to precipitate the pectin, then dried to obtain dry pectin. The solvent used was 0.05 N HCl (pH 1.5) with extraction temperature 90 for 80 minutes. The results showed that the extraction of banana kepok peel produced 12.243% pectin, while the extraction of banana raja peel produced 6.383% pectin. |
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Universitas Tadulako |
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KOTA PALU |
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SULAWESI TENGAH |
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