EKSTRAKSI PEKTIN KULIT KAKAO (Theobroma cacao L.) MENGGUNAKAN METODE MICROWAVE ASSISTED EXTRACTION DENGAN ASAM KLORIDA
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Abstract
Produksi buah kakao perkebunan rakyat di Indonesia mencapai 703.600 ton/tahun. Kulit buah kakao mengandung senyawa pektin sebesar 25-29% pada buah kakao muda (mengkal) sedangkan pada buah kakao matang sebesar 8-11%. Pektin digunakan dalam industri pangan, kosmetik, maupun farmasi. Pemisahan pektin dari jaringan buah dapat dilakukan dengan metode ekstraksi. Tujuan dari penelitian ini untuk mengetahui pengaruh rasio bahan terhadap pelarut (b/v) pada ekstraksi pektin dari kulit buah kakao menggunakan metode Microwave Assisted Extraction (MAE). Kulit buah kakao diekstraksi sebanyak 20 gram dengan pelarut HCl 0,25% pada daya 300 watt selama 30 menit menggunakan variasi rasio bahan terhadap pelarut ( 1:15, 1:20, 1:25, 1:30, 1:35, dan 1:40). Hasil ekstraksi dianalisa dengan uji kualitatif FTIR serta uji kuantitatif (rendemen, kadar air, kadar abu, berat ekivalen, kadar metoksil, kadar galakturonat dan derajat esterifikasi). Hasil Analisa uji FTIR pada pektin menunjukkan panjang gelombang gugus fungsi hidroksil (3356,36 cm-1), alkil (2921,99 cm-1), eter (1229,74 cm-1) dan karbonil (1732,82 cm-1). Rendemen terbaik dihasilkan pada variasi rasio 1:20 sebesar 5,74% dengan karakteristik pektin yaitu kadar air sebesar 11,45%, kadar abu sebesar 0,96%, berat ekivalen sebesar 621,30 mg, kadar metoksil 15,17% (metoksil rendah), kadar asam galakturonat sebesar 48,09%, dan derajat esterifikasi sebesar 61,09% (ester tinggi). Hasil analisa karakteristik sudah memenuhi standar IPPA.
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