Review Artikel : Karakteristik Ekstrak Pektin Kulit Buah Naga Merah (Hylocereus Polyrhizus)
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
Full Text:
PDFReferences
Akhmalludin A. K. 2011. Pembuatan Pektin Dari Kulit Coklat Dengan Cara Ekstraksi. Skripsi. Semarang: Jurusan Teknik Kimia. Fakultas Teknik. Universitas Diponegoro Tembalang.
Alia Z. Hashim. 2018.Extraction and Characterization of Pectin from Dragon Fruit (Hylocerens polyrhizus) Peel Using Different Concentration of Ammonium Oxalate. Department of Food Science, College of Agriculture, University of Basrah: Iraq Basrah. J. Agric. Sci., 31(1): 12-19
Artari, Margareta Fedora Prima. 2018. Edible Coating Kulit Buah Naga Merah (Hylocereus polyrhizus) Dan Tapioka Dengan Tambahan Perasan Jeruk Nipis Sebagai Antibakteri Bakso Sapi. Yogyakarta: Universitas Atma Jaya.
Bellec FL, Vaillant F, Imbert E. 2006. Pitahaya (Hylocereus spp.): a new fruit crop, a market with a future. J Fruits. 61(4):237-250.
Choo WS, Young WK. 2011. Antioxidant properties of two species of Hylocereus fruits. Adv Appl Sci Res. 2(3):418-425
Cronquist, A., 1981, An Integrated System of Classification of Flowering Plants, New York, Columbia University Press.257-261
Dayang Norulfairuz Abang Zaidel,a, Jamaeyah Md Rashida, Nurul Hazirah Hamidona, Liza Md. Salleha, Angzzas Sari Mohd Kassimb 2017. Extraction and Characterisation of Pectin from Dragon Fruit (Hylocereus Polyrhizus) Peels. Chemical Engineering Transactions Vol. 56. doi: 10.3303/CET1756135
Emil, S. 2011. Untung Berlipat dari Bisnis Buah Naga Unggul. Yogyakarta : Lili Publisher.
Guichard, E. S., A, Issanchou., Descovieres dan P. Etievant. 1991. Pectin Concentration, Molekular Weight and Degree of Esterification. Influence on Volatile Composition and Sensory Caracteristic of Strawberry Jam. J. Food Science, 56:1621
Gunasena,H.P.M, Pushpakumara, D.K.N.G, Kariyawasam, M. 2007. Dragon fruit Hylocerus undatus Haw. Britton and Rose. In: Pushpakumara, D.K.N.G., Gunasena, H.P.M. and Singh, V.P. Underutilized fruit trees in Sri Lanka. New Delhi: World Agroforestry Centre, South Asia Office. p. 110-142.
Hariyati, Mauliyah Nur. 2006. Ekstraksi dan Karakterisasi Pektin dari Limbah Proses Pengolahan Jeruk Pontianak (Citrus nobilis var microcarpa). Bogor: Institut Pertanian Bogor.
Jaafar, Ali, R., dkk. (2009). Proximate Analysis of Dragon Fruit (Hylecereus polyhizus) .American Journal of Applied Sciences. 6:1341-1346
K.K. Woo. Y.Y. Chong, S.K. Li Hiong and P.Y.Tang. 2010. Pectin Extraction and Characterization from Red Dragon Fruit (Hylocereus Polyrhizus): A Preeliminary Study. Journal of Biological Sciences 10 (7): 631-636
Kurniasari, L., Hartati, I., Ratnani, R. D., Sumantri, I., 2008. Kajian Ekstraksi Minyak Jahe Menggunakan Microwave Assisted Extraction (MAE). Momentum, Vol. 4, No. 2, Oktober 2008 : 47 – 52.
M. I. Noor, E. Yufita, dan Zulfalina. 2016 Identifikasi Kandungan Ekstrak Kulit Buah Naga Merah Menggunakan Fourier Transform Infrared (FTIR) dan Fitokimia. Aceh:Journal of Aceh Physics Society.
Megawati. 2015. Ekstraksi Pektin Kulit Buah Naga (Dragon Fruit) dan Aplikasinya Sebagai Edible Film. Semarang: Universitas Negeri Semarang.
Muhammad, K., Izalin Mohd. Zahari, N., Gannasin, S.P., Adzahan, N.M., Bakar, J. 2014. High methoxyl pectin from dragon fruit (Hylocereus polyrhizus) peel. Food Hydrocolloids doi: 10.1016/j.foodhyd.2014.03.021
Nazaruddin, R., S.M.I. Norazelina, M.H. Norziah dan M. Zainudin. 2011. Pectins From Dragon Fruit (Hylocereus polyrhizus) Peel. Faculty of Science and Technology, Universiti Kebangsaan Malaysia. Malaysia Vol.1 Hal: 19-23.
Norazelina Sah Mohd. Ismail, Nazaruddin Ramli, Norziah Mohd. Hani & Zainudin Meon. 2012. Extraction and Characterization of Pectin from Dragon Fruit (Hylocereus polyrhizus) using Various Extraction Conditions. Sains Malaysiana 41(1): 41–45
Nudthapong Tongkham, Boonyawee Juntasalay, Patareeya Lasunon, Nipaporn Sengkhamparn. 2017. Dragon fruit peel pectin: Microwave-assisted extraction and fuzzy assessment. Agriculture and Natural Resources 51 (2017) 262-267
Nurrulhidayah Ahmad Fadzillah, Rashidi Othman,, Norazian Mohd. Hassan, Nurul Widad Fitri Muhammad, Ainaa Eliah Abu Bakar, Nur Hidayah Noh and Noraini Mahmad. 2019. Hot Acid Extraction, Characterisation and Scavenging Activity of Pectin from Hylocereus polyrhizus Journal of Pharmacy and Nutrition Sciences, 9.
Perina, Irene ., Satiruiani., Soetaredjo, Felycia Edi., Hindarso, Herman. 2007, Ekstraksi Pektin dari Berbagai Macam Kulit Jeruk .Widya Teknik :Universitas Katolik Widya Mandala.
Rais, Taufiq. 2013. Effect Of Microwave Heating Power On Pectin Extraction Of Sugar Palm Seed (Arenga westerhoutii Griff.). Manuscript Faculty Of Agricultural Technology Bogor Agricultural University.
Srisvasta, Pranati. 2011. Sources of pectin, extraction and its applications in pharmaceutical industry − An overview. Indian Journal of Natural Products and Resources Vol. 2(1), March 2011, pp. 10-18.
Syukur., & Muda, W. 2015. Mengenal Buah Naga. Jambi: Balai Pelatihan Pertanian Jambi.
Tarigan, M ., Kaban, I. M. Danhanum, Farida.2012. Ekstraksi Pektin dari Kulit Buah Pisang Kepok (Musa Paradisiaca). Jurnal Teknik Kimia USU, Article in press. Universitas Sumatra Utara: Medan.
Thirugnanasambandham, K., Sivakumar, V., and Maran,J.P. 2014. Process Oprimazitation And Analysis Of Microwave Assisted Ectraction Of Pectin From Dragon Fruit Peel. Carbohydrate Polymers:2004
Willats, WGT.,J. Paul Knox dan Jorn D.M, 2006. Pectin : New Insights Into An Old Polymer Are Starting To Gel. Trends in Food Science & Technology. 17: 97-104.
Wu LC, Hsu HW, Chen YC, Chiu CC, Lin YI, Ho JA. 2006. Antioxidant and antiproliferative activities of red pitaya. Food Chem. 95:319-327
Yati, Kori. 2017. Isolasi Pektin Dari Kulit Buah Naga (Hylocereus polyrhizus) Dan Pemanfaatannya Sebagai Pengikat Pada Sediaan Pasta Gigi. Jakarta Selatan:Universitas Muhammadiyah Prof. Dr. Hamka.
DOI: http://dx.doi.org/10.29313/.v6i2.24479
