PENGARUH TEMPERATUR, WAKTU DAN JENIS PELARUT TERHADAP KADAR METOKSI DAN KADAR ASAM GALAKTURONAT DARI HASIL EKSTRAKSI PEKTIN PADA KULIT BUAH PEPAYA (CARICA PAPAYA L.)

Hernowo Widodo

Abstract


Extraction of material that sits between the cells in the skin tissue of papaya will produce a product called pectin. The purpose of this study was to determine the effect of variable temperature, time and type of solvent used against methoxy levels and levels of decision-pectin galacturonic acid on the skin of the fruit papaya. Papaya skin weighs 25gr added solvent hydrochloric acid and acetic acid with 0.02 N concentrations in a volume of 500ml. Then extraction with reflux method at heating temperature 80 ° C, 90 ° C and 100 ° C for a period of 80, 100, and 120 minutes. The solution was filtered to separate the extraction of the pulp and the filtrate. Dregs discarded and the filtrate was concentrated to a volume of half of the previous volumes at a temperature of 95 ° C. Furthermore, the filtrate cooled and added to 96% ethanol until evenly distributed. Once evenly mixed filtrate allowed to stand in a closed state for 24 hours. The results were obtained pectin yield of 14.94% at a temperature of 100 ° C and 120 minutes with HCl solvent. Methoxyl levels obtained in the largest study 8.68% at a temperature of 90 ° C and the extraction time of 120 minutes with hydrochloric acid solvent. Galaturonat acid levels obtained in this study is the largest 100% at a temperature of 90 ° C and the extraction time 120 minutes. For testing can be done qualitative and quantitative pectin. Qualitative test results based Pharmacopeia, Indonesia is the fourth edition of the appropriate test based identification. FTIR test results also prove the existence of functional groups pectin is O - H, C = O, C - O - C, C - O, C - H. And on the test results prove their LCMS galacturonic acid and methoxy. For galakturonat content on mass 193.0348 m / z. For the content of methoxy at 31.0184 mass m / z.

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