Characteristics of Pectin Extracted from Cocoa Pod Husks
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Apr 1, 2021
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Cocoa plant husks is one of the source of pectin. Pectin in the food industry is used as thickener, gel agent and stabilizer. The aim of this study was to determine the characteristics of the pectin from cocoa pod husks with variation in temperature and extraction times. In this study the extraction of pectin from cocoa pod husk was carried out with hydrochloric acid solvent, with 40, 60 and 80 minutes extraction times at 65oC, 80oC, and 95oC. The results showed that the extraction temperature (65oC, 80oC, and 95oC) and extraction time (40, 60, and 80 minutes) had no significant effect on metoxyl content, galacturonat acid, equivalent weight, and pectin content, but the extraction time had a significant effect on the acetyl number and the degree of esterification. The highest yield of pectin was obtained at extraction temperature of 80oC for 60 minutes. The pectin content in cocoa pod husk is larger than the content in banana skin. The characteristics of cocoa pod husk pectin powder are brown, with moisture content 10.56-11.96%, ash content 6.82-8.97%, methoxyl content 3.51-4.86%, galacturonic acid content 41.38-88.40%, esterification degree 10.76-19.96%, acetyl number 14.55-20.90%, equivalent numbers 663.83-1549.22, pectin content 9.52-19.51 and yield 5.55- 7.70%. IR Spectrum showed that there was no difference in the functional groups between standard, commercial, and pectin extracted at different temperatures.
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Musita, N. (2021). Characteristics of Pectin Extracted from Cocoa Pod Husks. Pelita Perkebunan (a Coffee and Cocoa Research Journal), 37(1). https://doi.org/10.22302/iccri.jur.pelitaperkebunan.v37i1.428
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References
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Syaifuddin, A. & Yunianta. (2015). Karakterisasi edible film dari pektin albedo jeruk bali dan pati garut. Pangan Dan Agroindustri, 3(4), 1538–1547
Amaliyah, D.M. (2017). Pemanfaatan limbah kulit durian (durio zibethinus) dan kulit cempedak (Artocarpus integer) sebagai edible film. Jurnal Riset Industri Hasil Hutan, 6(1), 27–34.
Amin, A. M. (2007). Extraction, purification and characterization of durian (Durio zibethinus) seed gum. Journal Food Hydrocolloids, 21, 273‒279.
Antika, S.R. & P. Kurniawati. (2017). Isolasi dan karakterisasi pektin dari kulit nanas. Prosiding Seminar Nasional Kimia, p.218–225. Yogyakarta: Universitas Islam Indonesia.
AOAC. (1999). Official Methods of Analysis of the Association of Official Analytical Chemist. Vol IA. Washington DC.
Apriyantono, A.; D.Fardiaz; N.L.Puspitasari; Sedamawati & S. Budiyanto. (1989). Analisis Pangan. PAU Pangan dan Gizi. IPB Press.
ASTM. (1991). ASTM D871: Standard Methods of Testing Cellulose Acetate. Philadelphia: merican Society for Testing and Materials.
Fitriani, V. (2003). Ekstraksi dan Karakterisasi Pektin dari Kulit Jeruk Lemon (Citrus medica var lemon). Institut Pertanian Bogor, Skripsi.
Gnanasambadam & Proctor. (2000). Determination of pectin degree of esterification by diffuse reflectance Fourier transform infrared spectroscopy. Food Chemistry, 68, 327–32.
Gusti, N. 2009. Pengaruh pH dan lama ekstraksi terhadap rendemen dan mutu pektin dari kulit kakao (Theobroma cacao). Skripsi. Fakultas Teknologi Pertanian. Universitas Andalas. Padang.
Güzel, M. & O.Akpınar. (2019). Valorisation of fruit by-products: Production characterization of pectins from fruit peels. Food and Bioproducts Processing, 115, 126–33.
Habibati, F.R. (2017). Pengaruh Suhu dan Waktu Ekstraksi terhadap Karakteristik Pektin yang Diisolasi dari Polong Kedelai. Institut Pertanian Bogor, Skripsi.
Hanum, F.; M.A.Tarigan; I. Menka & D.Kaban. (2012). Ekstraksi pektin dari kulit buah pisang kepok (Musa paradisiaca). Jurnal Teknik Kimia, 1(2), 49–53.
Hariyati, M.N. 2006. Ekstraksi dan karakteristik pektin dari limbah proses pengolahan dari kulit pisang raja (Musa sapientum). Jurnal teknik kimia USU, 1(2).
Injilauddin, A.S.; M.Lutfi & W.A. Nugroho. (2015). Pengaruh suhu dan waktu pada proses ekstraksi pektin dari kulit buah nangka (Artocarpus heterophyllus). 3(3), 280–286.
IPPA (International Pectins Procedures Association). 2002. What is Pectin. http://www.ippa.info/history_of_pektin.htm. Diakses 14 Januari 2017.
Ismail; Norazelli; Ramli; Nazaruddin; N.Hani; Mohammad; M.Sah Mohammad.; Meon & Zainuddin. (2012). Ekstraksi and Characterization of Pectin from Dragon Fruit (Hylocereus polyrhizus) Using Various Extraction Condition. Sains Malasyiana. UKM: Malasyia.
Khendriani, A.D. (2018). Formulasi Sediaan Emulsi dengan Penstabil dari Pektin Kulit Markisa (Passiflora edulis). Institut Pertanian Bogor, Skripsi.
Mariaty, D. (2000). Pektin dan pemanfatannya dalam Industri Pangan, p. 96–104
Mc.Cabe & L.Waren ( ). Unit Operation of Chemical Engineering. Mc Graw Hill International edition. 2005,7th.ed.(764).
McCready, R.M. (1970). Pectin. In: Joslyn M.E (Eds). Methods in FoodAnalysis. New York: Academic Pr.
Megawati & A.Y.Ulinuha. (2015). Ekstraksi pektin kulit buah naga (dragon fruit) dan aplikasinya sebagai edible film. Jurnal Bahan Alam Terbarukan, 4(1), 16–23.
Prasetyowati; K.S. Permata & H. Pesantri. (2009). Ekstraksi Pektin dari kulit Mangga. Fakultas teknik. Universitas Sriwijaya
Ranganna S. 1977. Manual of Analysis of Fruit and Vegetable Products. New Delhi: McGraw-Hill.
Schemin. C. M.H; C.R. Fertonani; N. Waszczynskyj & G. Wosiacki. (2005). Extraction of Pectin from Apple Pomace. Brazillian Archives of Biology and Technology, International Journal, Brazil. 48(2),259–266.
Spillane, James J. (1995). Komoditi Kakao: Peranannya dalam Perekonomian Indonesia. Kanisius. Yogyakarta.. www.eprint.undip.ac.id/Akmaludin.pdf/ nov. 2011. www.repository.usu.ac.id/bit stream.pdf/maret 2012.
Sugiarto, I.(2007). Pengaruh pH dan suhu ekstraksi terhadap mutu pektin dari wortel. Skripsi. Fakultas Pertanian. Universitas Riau. Pekanbaru (tidak dipublikasikan)
Susilowati, P. (2016). Penggunaan pektin kulit buah kakao sebagai edible coating pada kualitas buah tomat dan masa simpan. Jurnal Aplikasi Teknologi Pangan, 6(2). https://doi.org/10.17728/jatp.193
Syaifuddin, A. & Yunianta. (2015). Karakterisasi edible film dari pektin albedo jeruk bali dan pati garut. Pangan Dan Agroindustri, 3(4), 1538–1547