Article Information
Issue Jurnal Agritechno Vol. 16, Nomor 2, Oktober 2023
Published 2023-11-22
Pages 85-92
DOI 10.70124/at.v16i2.1080
Abstract Views 1044
PDF Downloads 1981
Full Text ⬇ PDF
Keywords
Pineapple peel, pectin, tomato sauce
Jurnal Agritechno Vol. 16, Nomor 2, Oktober 2023

Pectin Extraction from Pineapple Peel and Its Aplication in Tomato Sauce as Thickening Agent

Authors
N
Nungky Rahmawati Cholidah
a:1:{s:5:"en_US";s:25:"Universitas PGRI Semarang";}, Indonesia
D
Dani Satrio Wicaksono
Universitas PGRI Semarang, Indonesia
L
Lailatus Sa’diyah Septiyani
Universitas PGRI Semarang, Indonesia
I
Iffah Muflihati
Universitas PGRI Semarang, Indonesia
S
Sari Suhendriani
Universitas PGRI Semarang, Indonesia
Abstract

Pineapple production in Indonesia experienced a significant increase in 2021. Consequently, a proportional increase in pineapple peel waste was observed. Improper management of pineapple peel waste can lead to environmental pollution. However, this waste can be utilized to produce pectin, a complex polysaccharide with a high molecular weight. Pectin serves as a thickening agent in food products, including tomato sauce. This research aims to explore the potential of pineapple peel waste as a source of pectin and its application in tomato sauce production. The experimental design employed was a Completely Randomized Design (CRD) with four pineapple varieties as treatments: Honi, pineapple, local pineapple, and a mixture of the three. The procedure involved the extraction of pineapple peel powder using an acetic acid solution, resulting in pineapple peel pectin, and applied in the production of tomato sauce. The results indicated that the different pineapple varieties significantly influenced the pectin yield, sauce viscosity, sauce color, and sauce pH. The hedonic test revealed variations in the acceptance level among the tomato sauce samples with added pectin.

 

Keyword : Pineapple peel, pectin, tomato sauce.

Download Statistics — Total: 489 downloads
How to Cite
Pectin Extraction from Pineapple Peel and Its Aplication in Tomato Sauce as Thickening Agent. (2023). Jurnal Agritechno, 16(2), 85-92. https://doi.org/10.70124/at.v16i2.1080
References
Antika, S. R., & Puji Kurniawati, S.Pd., M. S. (2017). ISOLASI DAN KARAKTERISASI PEKTIN DARI KULIT NANAS. PROSIDING SEMINAR NASIONAL KIMIA FMIPA UNESA, 218–225.
BPS.GO.ID. (2022). Indonesia Produksi Nanas hingga 2,89 Juta Ton pada 2021. BPS.GO.ID. https://dataindonesia.id/agribisnis-kehutanan/detail/indonesia-produksi-nanas-hingga-289-juta-ton-pada-2021
Isnanda, D., Novita, M., Rohaya, S., Studi, P., Hasil, T., Pertanian, F., & Kuala, U. S. (2016). Pengaruh Konsentrasi Pektin dan Karagenan terhadap Permen Jelly Nanas ( Ananas comosus L . Merr ). Jurnal Ilmiah Mahasiswa Pertanian Unsyiah, 1(1), 912–923.
Karim, R., Uddin, M. B., & Jubayer, F. (2019). OPTIMIZATION OF PECTIN ISOLATION METHOD FROM PINEAPPLE ( ANANAS COMOSUS L . ) WASTE. May.
Khotima, K., & Santoso, T. (2020a). PEMANFAATAN PEKTIN KULIT NANGKA (ARTOCARPUS HETEROPHYLLUS) SEBAGAI ADSORBEN LOGAM CU (II). Media Eksakta, 16(2), 105–112. https://doi.org/10.1016/b978-0-12-818092-1.00009-9
Khotima, K., & Santoso, T. (2020b). PEMANFAATAN PEKTIN KULIT NANGKA (ARTOCARPUS HETEROPHYLLUS) SEBAGAI ADSORBEN LOGAM CU (II). Media Eksakta, 16(November), 105–112.
Latupeirissa, J., G. Fransina, E., & F.J.D.P. Tanasale, M. (2019). Ekstraksi Dan Karakterisasi Pektin Kulit Jeruk Manis Kisar (Citrus sp.). Indo. J. Chem. Res., 7(1), 61–68. https://doi.org/10.30598//ijcr.2020.7-egf
Mert, B. (2012). Using high pressure microfluidization to improve physical properties and lycopene content of ketchup type products. Journal of Food Engineering, 109(3), 579–587. https://doi.org/10.1016/j.jfoodeng.2011.10.021
Nadir, M., & Risfani, E. I. (2018). Pengaruh Waktu Terhadap Ekstraksi Pektin Dari Kulit Pisang Kepok Dengan Metode Microwave Assisted Extraction (Mae). Prosiding Seminar Hasil Penelitian (SNP2M), 2018, 92–98.
Permana, L., Pangastuti, H. A., Fitriani, V., Mareta, D. T., & Wahyuningtyas, A. (2021). Pengembangan Produk Sambal Andaliman (Zanthoxylum acanthopodium DC) Berkemasan Retort pouch: Studi Karakteristik Fisik, Kimia dan Sensoris. Jurnal Aplikasi Teknologi Pangan, 10(2), 46–52. https://doi.org/10.17728/jatp.7429
Rodsamran, P., & Sothornvit, R. (2019). Preparation and characterization of pectin fraction from pineapple peel as a natural plasticizer and material for biopolymer film. Food and Bioproducts Processing, 118, 198–206. https://doi.org/10.1016/j.fbp.2019.09.010
Roikah, S., Rengga, W. D. P., Kusumastuti, Latifah, & Ella. (2016). Ekstraksi dan Karakterisasi Pektin Dari Belimbing Wuluh (Averrhoa Bilimbi,L). Jurnal Bahan Alam Terbarukan, 1, 29–36. https://doi.org/10.15294/jbat.v4i2.5432
Sjarif, S. R., Apriani, S. W., & Apriani, S. W. (2018). Pengaruh Bahan Pengental Pada Saus Tomat. Jurnal Penelitian Teknologi Industri, 8(2), 141. https://doi.org/10.33749/jpti.v8i2.2220
Srihidayati, G. (2017). Studi Perbandingan Viskositas Saos Sambal Aneka Merk Produk. Jurnal Pertanian Berkelanjutan, 5(2), 4.
SUWANNASING, W., IMAI, T., & KAEWKANNETRA, P. (2015). Potential Utilization of Pineapple Waste Streams for Polyhydroxyalkanoates (PHAs) Production via Batch Fermentation. Journal of Water and Environment Technology, 13(5), 335–347. https://doi.org/10.2965/jwet.2015.335
Tantalu, L., Rozana, R., & Isrofatin, I. (2020). Efektivitas Suhu dan Lama Pasteurisasi Pada Mutu Pasta Bawang merah (Alllium Cepa Var. Aggregatum) Kemasan Standing Pouch. Jurnal Penelitian Pertanian Terapan, 18(3), 159. https://doi.org/10.25181/jppt.v18i3.1502
Thalib, M. (2019). Pengaruh Penambahan Bahan Tambahan Pangan dalam Pengolahan Sayur-Sayuran menjadi Produk Saus Tomat. Jurnal Penelitian Dan Pengembahan Agrokompleks, 78–85.
Wandestri, Hamza, F., & Harun, N. (2016). PENAMBAHAN BEBERAPA KONSENTRASI XANTHAN GUM TERHADAP MUTU SAOS TOMAT (Solanum lycopersicum Lin.,). Jom Faperta, 3(1). https://doi.org/10.11684/j.issn.1000-310X.2016.05.008
Zahrotun, E. N., Nugraheni, Y., & Rusdiansjah. (2013). Pengaruh Suhu Dan Waktu Terhadap Hasil Ekstraksi Pektin Dari Kulit Buah Nanas. Simposium Nasional RAPI XII, 39–43.

Most read articles by the same author(s)