Studi Kinetika Ekstraksi Pektin dari Kulit Buah Pisang Kepok

Abstract

Pectin is one of the polysaccharides that located in plant cell walls along with cellulose, lignin, and hemicellulose. The method for obtaining pectin is extraction. During the extraction process, there is reaction kinetic occur. This study aims to determine the extraction kinetics of kepok banana peel including reaction rate constants and activation energy with variations in extraction time. Secondary data that is processed are 1; 1,5; and 2 of pH extraction, 80oC and 90oC of temperature extraction, time extraction 70, 80, 90, and 100 minutes, and yield of pectin. The result showed that the value of the degradation constant (k2) is smaller than the value of the extraction constant (k1) on all variables. The highest Yemax is 41,88% that was found at pH 1,5; 90oC and 80 minutes of extraction times. The lowest value of activation energy for pectin formation (Ea1) is 17,812 kJ/mol and the highest value of activation energy for pectin degradation (Ea2) is 3,787 kJ/mol, both of which are found at pH 1,5. The optimum conditions for extracting pectin from kepok banana peel were at pH extraction 1,5 and 90oC of temperature extraction taking into account the values of k1, k2, Yemax, tmax, and activation energy.