Main Article Content
Abstract
Abstract
Banana peel is a waste of banana processing industries which is obviously uneconomy and unfriendly to the environment. However, this material could be used as a source of important natural compounds, such as pectin. Owing to the fact that pectin has good gelling properties, it can be used to make edible film. The objectives of this research were to extract and characterize pectin from banana peel and to make edible film from the obtained pectin by using glycerol as plasticizer. Characterization of edible films were conducted in terms of color, thickness, elongation, tensile strength and water vapor transmission. The research used factorial completely randomized design. The results showed that yield of pectin made from ambon banana peel ripeness level one was 8.42% with the characteristics werewater content : 11.27% (<12%), ash content : 1.70%, low methoxil content : 4.15% (<7%) and galacturonat content : 25.86% (65%). The addition of glycerol significantly increased elongation and decreased tensile strength of edible film. Based on edible film result, the recomended treatment is the addition with glycerol 20% as plasticizer of pectin based edible film.
Keywords : banana peel,pectin,edible film.
Abstrak
Kulit pisang adalah limbah hasil industri pengolahan yang tidak bernilai ekonomi dan ramah lingkungan. Meskipun limbah kulit pisang dapat digunakan sebagai sumber pektin yang merupakan senyawa alami. Kenyataannya bahwa pektin memiliki sifat gel yang baik sehingga dapat digunakan untuk membuat kemasan yang dapat dimakan (edible film. Tujuan dari penelitian ini adalah mengekstrak dan mengkarakterisasi pektin dari kulit pisang untuk membuat edibe film dengan penambahan gliserol untuk memberikan sifat plastis dan elastis. Karakteristik edible film pada penelitian ini adalah warna, ketebalan, elongasi, kuat tarik dan laju transmisi uap air. Penelitian ini menggunakan rancangan acak lengkap. Hasil penelitian ini menunjukkan bahwa rendeman tertinggi terdapat pada pektin dari kulit pisang tingkat kematangan 1 dengan karakteristik kadar air: 11.27% (<12%), kadar abu : 1.70%, kandungan metoksil rendah : 4.15% (<7%) dan kandungan asam galkturonat : 25.86% (65%). Penambahan gliserol secara signifikan meningkatkan elongasi dan menurunkan kuat tarik edibe film. Edible film dengan perlakuan penambahan gliserol 20% direkomendasikan sebagai perlakuan terbaik karena memiliki sifat plastis yang baik dan mampu mengemas bahan pangan.
Kata Kunci : kulit pisang, pektin, edibe film
Diterima; 27 Januari 2012; Disetujui: 30 Maret 2012
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