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Sains Malaysiana 51(7)(2022):
http://doi.org/10.17576/jsm-2022-5107-09
Pectin Derived from Hydrolysis of
Ripe Kepok Kuning Banana Peel Powder
Employing Crude Pectinases Produced by Aspergillus niger
(Pektin Terhasil daripada
Hidrolisis Serbuk Kulit Pisang Kepok Kuning Matang menggunakan Pektina Mentah
yang Dihasilkan oleh Aspergillus niger)
ANDRI
CAHYO KUMORO1,2*, SHINTA MARIANA1, TRI HANLY MAURICE1 & JEFRI PANDU HIDAYAT1,2,3
1Department of Chemical Engineering,
Faculty of Engineering, Universitas Diponegoro, 50275 Semarang, Indonesia
2Institute of Food and Remedies
BioMaterials, Department of Chemical Engineering, Faculty of Engineering,
Universitas Diponegoro, 50275 Semarang, Indonesia
3Chemical Engineering Study Program,
Department of Industrial and Process Technology, Institut Teknologi Kalimantan,
Jl. Soekarno-Hatta Km. 15, Karang Joang, Balikpapan, 76127 Kalimantan Timur,
Indonesia
Received: 13
August 2021/Accepted: 14 January 2022
REFERENCES
Banana fruits consumption generates about 35% weight
of peel waste containing approximately 10.61 to 24 w/w% of pectin. Hence,
improper banana peel waste management may induce various environmental and
health issues. The objectives of this work were to study the effect of
substrate concentration, pH, temperature, and duration on the yield of pectin
extracted from enzymatic hydrolysis of banana peel powder. In this work, the
crude enzymes were obtained via submerged fermentation of Kepok Kuning banana peel powder utilising Aspergillus
niger and directly used without prior purification.
Pectin extraction from banana peel powder was performed through hydrolysis
using crude pectinases at various substrate concentrations (0.033 to 0.123
g/mL), pH (4.0 to 6.0), and temperature (40 to 70°C) for 180 min. The increase
of extraction parameters enhanced the pectin yield to a maximum value and then
declined. High substrate concentration, temperature, pH, and monomeric pectin
compounds formation at long hydrolysis duration were found to reduce enzyme
activity. A recommended extraction condition is using 0.103 g/mL substrate
concentration, pH 5.0, and 55 °C for 120 min to achieve 10.80% weight yield.
Commercial implementations of the results can be worthwhile in solving the
environmental problem and enhance the economic value of pectin-rich fruit peels
and other agricultural wastes.
Keywords: Banana peel; crude pectinase; extraction
condition; hydrolysis
REFERENCES
Penggunaan buah pisang menjana kira-kira 35% berat
sisa kulit yang mengandungi kira-kira 10.61 hingga 24 w/w% pektin. Oleh itu,
pengurusan sisa kulit pisang yang tak wajar boleh menyebabkan pelbagai isu alam
sekitar dan kesihatan. Objektif kertas ini adalah untuk mengkaji kesan
kepekatan substrat, pH, suhu dan tempoh ke atas hasil pektin yang diekstrak
daripada hidrolisis enzim serbuk kulit pisang. Dalam kajian ini, enzim mentah
diperoleh melalui penapaian terendam serbuk kulit pisang Kepok Kuning
menggunakan Aspergillus niger dan digunakan terus tanpa penulenan terlebih
dahulu. Pengekstrakan pektin
daripada serbuk kulit pisang dilakukan melalui hidrolisis menggunakan pektinase
mentah pada pelbagai kepekatan substrat (0.033 hingga 0.123 g/mL), pH (4.0
hingga 6.0), dan suhu (40 hingga 70 °C) selama 180 min. Peningkatan parameter
pengekstrakan meningkatkan hasil pektin kepada nilai maksimum dan kemudian
menurun. Kepekatan substrat yang tinggi, suhu, pH dan pembentukan sebatian
pektin monomer pada tempoh hidrolisis yang panjang didapati mengurangkan
aktiviti enzim. Keadaan pengekstrakan yang disyorkan adalah menggunakan
kepekatan substrat 0.103 g/mL, pH 5.0 dan 55 °C selama 120 min untuk mencapai
hasil berat 10.80%. Pelaksanaan hasil komersial boleh memanfaat dalam
menyelesaikan masalah alam sekitar dan meningkatkan nilai ekonomi kulit buah
yang kaya dengan pektin dan lain-lain sisa pertanian.
Kata kunci: Hidrolisis; keadaan pengekstrakan;
kulit pisang; pektinase mentah
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*Corresponding
author; email: andrewkomoro@che.undip.ac.id
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