Extraction of pectin from banana (Musa acuminata x balbisiana) peel waste flour using crude enzymes secreted by Aspergillus niger

Abstract

Intensive cultivation has maintained annual banana production in Indonesia at about 7 million tons since 2015. Banana fruits bear about 35 - 40% weight of peel waste, which contains 20.28 g pectin/100 g the dry matter. The peel waste may trigger serious environmental problems. This study aimed to investigate the effect of substrate concentrations and time on the pectin yield extraction from banana peel waste flour using crude pectinase secreted by Aspergillus niger. Crude pectinases were prepared through batch fermentation of banana peel flour using A. niger. The enzymes were used to hydrolyze banana peel waste flour at various substrate concentrations and time at 323 K. The results indicate that the increase of both extraction parameters leads to increase the pectin yield to some extent and then level off. However, further increase of both extraction parameters cause inhibition by galacturonic acid. The highest pectin yield (10.8% weight) was achieved at 323 K and 0.067g/mL substrate concentration for 120 minutes. Applications of this result are expected to increase the economic value of banana peel waste. However, further study in the effect of other extraction parameters such as temperature, enzyme loading, pH, flour size and pectin purification are required.