Review Artikel : Karakteristik Ekstrak Pektin Kulit Buah Naga Merah (Hylocereus Polyrhizus)

Panji Nurhadiansyah, Kiki Mulkiya Yuliawati, Reza Abdul Kodir

Abstract


Abstract. Red dragon fruit (Hylocereus polyrhizus) is often processed into jams, syrups, ice cream and other food products, resulting in fruit peel waste as much as 30-35% of the weight of whole the fruit. In the peel of dragon fruit there are as much as 20-26% pectin. In this review the article compares pectin extracts from the peel of red dragon fruit with a variety of extraction methods as well as reviewing the extract characteristics of pectin from various extractions and reviewing the use of pectin based on its characteristics. There are several methods of extracting pectin on the skin of red dragon fruit that is using conventional methods with various materials such as ammonium oxalate, citric acid, hydrochloric acid and using only hot water also uses Microwave Assisted Extraction. The extraction yield was compared to the yield of pectin and methoxyl pectin type. The review of the article shows that the best pectin extraction is Extraction using 1% hydrochloric acid, pH 2.03, temperature 73oC for 70 minutes and stirring 500 rpm on a hot plate using dry skin powder to get 33% pectin yield with 52% esterification which is a high methoxyl pectin. The pectin produced has the potential to be a stabylyzer or gelling agent.

Keywords: Red dragon peel, Pectin, Extraction.

Abstrak. Buah naga merah (Hylocereus polyrhizus) sering di olah menjadi selai, sirup, eskrim dan produk pangan lainnya, sehingga menghasilkan limbah kulit buah sebanyak 30 – 35% dari berat buahnya. Di dalam kulit buah naga terdapat pektin sebanyak 20-26%. Pada review artikel ini membandingkan ekstrak pektin dari kulit buah naga merah dengan berbagai macam metode ekstraksi serta meninjau karakteristik ekstrik pektin hasil dari berbagai macam ekstraksi serta meninjau pemanfaatan pektin berdasarkan karakteristiknya. Terdapat beberapa metode ekstraksi pektin pada kulit buah naga merah yaitu menggunakan metode konvensional dengan berbagai macam bahan seperti ammonium oksalat, asam sitrat, asam klorida dan hanya menggunakan air panas juga menggunakan Microwave Assisted Extraction . Hasil ekstraksi dibandingkan terhadap rendemen pektin dan tipe metoksil pektin. Pada review artikel menunjukkan bahwa ekstraksi pektin terbaik yaitu Ekstraksi menggunakan asam klorida 1%, pH 2.03, suhu 73oC selama 70 menit dan pengadukan 500 rpm pada hot plate dengan menggunkan serbuk kulit kering mendapatkan rendemen pektin 33% dengan derajat esterifikasi 52% yang merupakan pektin metoksil tinggi. Pektin yang dihasilkan berpotensi sebagai stabylyzer atau gelling agent.

Kata Kunci: Kulit buah naga merah, Pektin, Ekstraksi.


Keywords


Kulit buah naga merah, pektin, ekstraksi.

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DOI: http://dx.doi.org/10.29313/.v6i2.24479

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