Jati, Irawan Satrio (2023) KAPASITAS PENGIKATAN KOLESTEROL OLEH PEKTIN DARI KULIT BUAH KAKAO (Theobroma cacao L.). S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Pectin is a natural polymeric substance that can be upgraded to hydrocolloids or substances that can form gels at low concentrations and bind water. Pectin is included in water-soluble dietary fiber, where water-soluble fiber can lower cholesterol levels in the blood. One of the fruit skins that can be used as pectin is cocoa pod husk. This study used a factorial Complete Randomized Design consisting of 2 factors. The first factor is the type of cocoa skin pectin which consists of crude pectin and pectin puree. The second factor is the concentration of cocoa skin pectin which consists of 100, 120, 140, 160, 180, and 200 ppm. The results of the study showed that pectin concentration affects the binding of pectin cholesterol in cocoa fruit peel. In addition, pectin type factors also affect the binding of cocoa skin pectin cholesterol. The result of the highest cholesterol binding is in the crude pectin type with a concentration of 200 ppm. While the lowest is in the pure pectin type with a concentration of 140 ppm. In chemical characteristics, the value of dry weight and crude fiber of pectin puree is higher than crude pectin. Meanwhile, the value of water content, ash content, protein, crude fat, and carbohydrates is higher than crude pectin compared to pectin puree. In the functional group analysis, from the results of the resulting FTIR spectrum, it can be seen that the results of FTIR pectin cocoa pod husk, both crude and pure, as well as commercial pectin, are in the absorption range of the functional group wave which indicates that there is pectin in the sample.
| Item Type: | Thesis (S1) | ||||||||||||
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| Additional Information: | Pektin merupakan zat polimer alami yang dapat ditingkatkan menjadi hidrokoloid atau zat yang dapat membentuk gel pada konsentrasi rendah dan mengikat air. Pektin termasuk dalam serat pangan larut air, dimana serat larut air dapat menurunkan kadar kolesterol dalam darah. Salah satu kulit buah yang dapat dimanfaatkan sebagai pektin adalah kulit buah kakao. Penelitian ini menggunakan Rancangan Acak Lengkap faktorial yang terdiri dari 2 faktor. Faktor pertama adalah jenis pektin kulit kakao yang terdiri dari pektin kasar dan pure pektin. Faktor kedua adalah konsentrasi pektin kulit kakao yang terdiri dari 100, 120, 140, 160, 180, dan 200 ppm. Hasil penelitian menunjukkan bahwa konsentrasi pektin berpengaruh terhadap pengikatan kolesterol pektin pada kulit buah kakao. Selain itu, faktor jenis pektin juga mempengaruhi pengikatan kolesterol pektin kulit kakao. Hasil pengikatan kolesterol tertinggi terdapat pada jenis crude pektin dengan konsentrasi 200 ppm. Sedangkan yang terendah adalah pada jenis pektin murni dengan konsentrasi 140 ppm. Secara karakteristik kimia, nilai berat kering dan serat kasar pure pektin lebih tinggi dibandingkan dengan pektin kasar. Sedangkan nilai kadar air, kadar abu, protein, lemak kasar, dan karbohidrat lebih tinggi dari pektin kasar dibandingkan dengan pure pektin. Pada analisis gugus fungsi, dari hasil spektrum FTIR yang dihasilkan terlihat bahwa hasil FTIR pektin kulit buah kakao baik mentah maupun murni, serta pektin komersial berada pada rentang serapan gugus fungsi gelombang. yang menunjukkan bahwa ada pektin dalam sampel. | ||||||||||||
| Subjects: | Q Science > Q Science (General) S Agriculture > S Agriculture (General) |
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| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan |
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| Depositing User: | Irawan Satrio Jati | ||||||||||||
| Date Deposited: | 07 Jun 2023 15:15 | ||||||||||||
| Last Modified: | 07 Jun 2023 15:15 | ||||||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/25183 |
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