Karakterisasi Pektin yang Diekstraksi dari Kulit Pisang Ambon Hijau (Musa acuminata Colla) dengan Spektroskopi FT-IR dan Analisis Kemometrik

Renny Indrawati, Olivia Laura Nitte, Yuyun Yuniati

Abstract

Limbah kulit buah pisang ambon hijau (Musa acuminata Colla) merupakan salah satu kandidat bahan baku pektin yang murah dan mudah ditemukan. Ekstraksi pektin dapat dilakukan dengan berbagai metode dan pelarut asam, namun akan mempengaruhi rendemen serta karakteristik pektin yang dihasilkan. Di sisi lain, spektroskopi FTIR dapat digunakan untuk karakterisasi pektin secara cepat, mudah, dengan sejumlah kecil sampel, tetapi data spektrum vibrasi pada rentang bilangan gelombang yang cukup luas seringkali tidak mudah dibedakan antar sampel. Analisis kemometrik multivariat dapat diterapkan untuk memudahkan analisis data. Tujuan penelitian ini adalah untuk membandingkan karakteristik pektin yang diekstraksi dari kulit pisang dengan variasi pelarut (asam klorida dan asam sitrat) dan waktu ekstraksi (5, 10, dan 15 menit) menggunakan metode microwave, serta melakukan komparasi pektin hasil ekstraksi terhadap pektin komersial dengan metode analisis FTIR dan kemometrik. Hasil penelitian menunjukkan keberhasilan ekstraksi pektin yang dikonfirmasi dengan adanya vibrasi gugus fungsi pektin pada spektrum FTIR. Analisis semi-kuantitatif dengan perbandingan data serapan gugus karboksil teresterifikasi dan karboksil bebas menunjukkan pektin hasil ekstraksi dengan pelarut asam sitrat memiliki derajat esterifikasi lebih tinggi dibandingkan hasil ekstraksi dengan asam klorida. Analisis komponen utama mengonfirmasi kedekatan spektrum pektin hasil ekstraksi dengan asam sitrat ataupun asam klorida selama 10 menit dengan spektrum pektin komersial.

Characterization of Pectin Extracted from Banana Peels (Musa acuminata Colla) using FTIR Spectroscopy and Chemometric Analysis. The peel of green banana Musa acuminata Colla is a potential source of pectin. Pectin extraction can be performed using various methods and solvents, but it might influence the characteristics of the result. On the other hand, FTIR spectroscopy can be used to rapidly and simply characterize pectin, but the vibrational data over a wide range of wavenumbers is not easily distinguished between samples. Multivariate chemometric analysis can be applied to ease data analysis. This study aimed to compare the characteristics of pectin obtained after microwave-assisted extraction of the banana peels using different solvents (hydrochloric acid and citric acid) and extraction time (5, 10, and 15 minutes), as well as to compare those pectins toward its commercial grade using chemometric analysis. The result showed successful pectin extraction, as revealed by particular vibrations of functional groups in the pectin structure. Based on semi-quantitative analysis, the absorption band ratio between esterified carboxyl groups and free carboxyl groups revealed that the pectin extracted using citric acid had a higher degree of esterification than that extracted using hydrochloric acid. Principal component analysis confirmed the closeness of pectin obtained after 10 minutes of extraction using citric acid or hydrochloric acid to that of commercial pectin.

Keywords

banana peel; extraction; microwave; pectin

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DOI: https://doi.org/10.20961/alchemy.20.1.70208.1-11

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