EKSTRAKSI DAN KARAKTERISASI EDIBLE FILM BERBAHAN HIGH METHOXYL PECTIN DAN LOW METHOXYL PECTIN - Ayu Dwi Rahmayanti, - (2020)
Ekstraksi dan karakterisasi edible film berbahan High Methoxyl Pectin (HMP) dan Low Methoxyl Pectin (LMP) dilakukan berbasis studi literatur dengan metode narrative review yaitu studi yang dipilih dibandingkan dan dirangkum berdasarkan teori dan model yang ada. Hasil didasarkan pada aspek kualitatif daripada aspek kuantitatif . Sumber data yang digunakan merupakan data sekunder yang didapat dari studi literatur mengenai hal-hal yang terkait dengan ekstraksi dan karakterisasi edible film berbahan dasar HMP dan LMP. Berdasarkan hasil studi literatur, ekstraksi untuk memperoleh HMP dan LMP secara umum dipengaruhi oleh faktor jenis pelarut, pH dan suhu. Jenis pelarut yang digunakan untuk ekstraksi pektin adalah senyawa asam baik senyawa asam organik maupun anorganik. Akan tetapi, senyawa asam anorganik akan menghasilkan yield yang lebih tinggi. Berdasarkan rentang pH, pada kisaran pH rata-rata 2,0 atau 3,0 akan diperoleh HMP. Sedangkan, pada pH rendah dibawah 2,0 diperoleh LMP. Berdasarkan suhu, pada kisaran suhu dibawah 450C dan diatas suhu 850C akan diperoleh LMP. Sedangkan, pada kisaran suhu 70-850C akan diperoleh HMP. Metode pembuatan edible film pada dasarnya menggunakan metode yang sama, namun edible film berbahan dasar LMP dengan kadar kalsium rendah dilakukan penambahan senyawa yang mengandung ion Ca2+. Karakterisasi edible film HMP dan LMP terdiri dari ketebelan film, sifat mekanik dan analisis SEM yang di analisis secara kualitatif. Pada LMP, memiliki nilai kerapatan film dan nilai sifat mekanik yang lebih besar daripada HMP. Berdasarkan hasil analisis SEM, LMP menghasilkan morfologi film yang relatif lebih halus dan tidak terdapat rongga daripada HMP. Kata kunci: Edible Film, HMP, LMP Extraction and characterization edible film made from High Methoxyl Pectin and Low Methoxyl Pectin was carried out based on literature studies with the narrative review method, the selected studies were compared and summarized based on existing theories and models. Results are based on qualitative aspects rather than quantitative aspects. The data source used is secondary data obtained from literature studies on matters related to the extraction and characterization of HMP and LMP based edible films. Based on the results of literature studies, extraction to obtain HMP and LMP is generally influenced by the type of solvent, pH, and temperature. The type of solvent used for pectin extraction is an acidic compound, both organic and inorganic acid compounds. However, inorganic acid compounds will produce a higher yield. Based on the pH range, at an average pH range of 2.0 or 3.0 HMP will be obtained, whereas, at low pH values below 2.0, LMP is obtained. Based on the temperature, in a temperature range below 45℃ and above 85℃, LMP will be obtained. Meanwhile, in the temperature range 70-85℃, HMP will be obtained. The method of making edible films basically uses the same method, however, edible films made from LMP with low calcium degree are added with compounds containing Ca2+ ions. Analysis of characteristics HMP and LMP edible films consisted of film thickness, mechanical properties, and SEM analysis which were analyzed qualitatively. LMP had a film density value and mechanical properties that were greater than HMP. Based on the results of SEM analysis, LMP produced a relatively smoother film morphology and have a little porous than HMP. Keywords: Edible Film, HMP, LMP