eprintid: 59187
rev_number: 20
eprint_status: archive
userid: 16595
dir: disk0/00/05/91/87
datestamp: 2026-03-12 03:32:26
lastmod: 2026-03-12 03:32:26
status_changed: 2026-03-12 03:32:26
type: thesis
metadata_visibility: show
creators_name: Zahra, Dayana Fatimah
creators_id: 4444210088
contributors_type: http://www.loc.gov/loc.terms/relators/THS
contributors_type: http://www.loc.gov/loc.terms/relators/THS
contributors_name: NURTIANA, WINDA
contributors_name: SYABANA, MOHAMAD ANA
contributors_id: 199108162022032003
contributors_id: 198206072006041003
corp_creators: UNIVERSITAS SULTAN AGENG TIRTAYASA
corp_creators: FAKULTAS PERTANIAN
corp_creators: PROGRAM STUDI TEKNOLOGI PANGAN
title: EKSTRAKSI PEKTIN DARI WORTEL (Daucus carota L.) BERDASARKAN PENGARUH KONSENTRASI 
ASAM SITRAT DAN WAKTU EKSTRAKSI
ispublished: pub
subjects: S1
subjects: T1
divisions: FAPERTA
divisions: TekPang
full_text_status: restricted
note: Pektin banyak digunakan dalam industri pangan, farmasi, kosmetik, dan biomedis karena sifatnya sebagai pembentuk gel, pengental, penstabil, dan pengemulsi. Pektin juga dimanfaatkan sebagai bahan dalam bidang biomedis dan biomaterial. Di Indonesia, permintaan pektin meningkat sekitar 10–15% setiap tahun. Sebagian besar pektin diekstraksi dari kulit buah, namun juga dapat diekstraksi dari sumber lain seperti wortel. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi asam sitrat dan waktu ekstraksi serbuk wortel terhadap karakteristik fisikokimia pektin. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dua faktor, yaitu konsentrasi asam sitrat (K) yang terdiri atas tiga taraf: K1 (5%), K2 (7%), dan K3 (9%), serta waktu ekstraksi (W) yang terdiri atas tiga taraf: W1 (90 menit), W2 (120 menit), dan W3 (150 menit). Hasil penelitian menunjukkan bahwa pektin yang dihasilkan memiliki rendemen sebesar 12,90%–17,35%, kadar air 6,98%–10,59%, kadar abu 0,99%–2,02%, berat ekivalen 548,05 mg–776,77 mg, kadar metoksil 4,84%–5,93%, kadar asam galakturonat 52,58%–61,38%, derajat esterifikasi 46,13%–59,77%, nilai warna L 38,31–53,26, a 18,27–30,80, b* 23,79–34,99, kroma 29,99%–45,93%, dan oHue 48°–53°. Perlakuan terbaik diperoleh pada konsentrasi asam sitrat 7% dan waktu ekstraksi 90 menit yang menghasilkan rendemen tertinggi (17,35%), berat ekivalen (776,77 mg), kadar metoksil (5,93%), dan derajat esterifikasi (59,77%).
abstract: Pectin is widely used in the food, pharmaceutical, cosmetic, and biomedical industries due to its gelling, thickening, stabilizing, and emulsifying properties. Pectin is also used as biomedical and biomaterial ingredients. In Indonesia, the demand for pectin has grown by 10–15% each year. Most pectin is extracted from fruit peels, but it can also be extracted from other sources, such as carrots. This study aimed to determine the effect of concentration of citric acid and extraction time of carrot powder on the physicochemical characteristics of pectin. The study used a two-factor randomized block design (RBD). The first factor was citric acid concentration (K), which had three levels: K1 (5%), K2 (7%), and K3 (9%). The second factor was extraction time (W), which also had three levels: W1 (90 minutes), W2 (120 minutes), and W3 (150 minutes). The results showed that the pectin had a yield (12.90% – 17.35%), moisture content (6.98% – 10.59%), ash content (0.99% – 2.02%), equivalent weight (548.05 mg – 776.77 mg), methoxyl content (4.84% – 5.93%), galacturonic acid content (52.58% – 61.38%), esterification degree (46.13% – 59.77%), color of L (38.31 – 53.26), a (18.27 – 30.80), b* (23.79 – 34.99), chroma (29.99% – 45.93%), and oHUE (48° – 53°). The best treatment was obtained at 7% citric acid and 90 minutes of extraction, producing the highest yield (17.35%), equivalent weight (776.77 mg), methoxyl content (5.93%), and degree of esterification (59.77%).
date: 2026-03-11
date_type: published
pages: 101
institution: UNIVERSITAS SULTAN AGENG TIRTAYASA
department: TEKNOLOGI PANGAN
thesis_type: sarjana
thesis_name: sarjana
citation:   Zahra, Dayana Fatimah  (2026) EKSTRAKSI PEKTIN DARI WORTEL (Daucus carota L.) BERDASARKAN PENGARUH KONSENTRASI ASAM SITRAT DAN WAKTU EKSTRAKSI.  S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.   
document_url: https://eprints.untirta.ac.id/59187/1/Dayana%20Fatimah%20Zahra_4444210088_Fulltext.pdf
document_url: https://eprints.untirta.ac.id/59187/2/Dayana%20Fatimah%20Zahra_4444210088_01.pdf
document_url: https://eprints.untirta.ac.id/59187/3/Dayana%20Fatimah%20Zahra_4444210088_02.pdf
document_url: https://eprints.untirta.ac.id/59187/4/Dayana%20Fatimah%20Zahra_4444210088_03.pdf
document_url: https://eprints.untirta.ac.id/59187/5/Dayana%20Fatimah%20Zahra_4444210088_04.pdf
document_url: https://eprints.untirta.ac.id/59187/6/Dayana%20Fatimah%20Zahra_4444210088_05.pdf
document_url: https://eprints.untirta.ac.id/59187/7/Dayana%20Fatimah%20Zahra_4444210088_Ref.pdf
document_url: https://eprints.untirta.ac.id/59187/8/Dayana%20Fatimah%20Zahra_4444210088_Lamp.pdf