Ekstraksi Pektin Kulit Buah Nangka Sebagai Potensi Biopolimer Dengan Metode Microwave Assisted Extraction

Adam, Fatrio (2022) Ekstraksi Pektin Kulit Buah Nangka Sebagai Potensi Biopolimer Dengan Metode Microwave Assisted Extraction. Other thesis, Universitas Islam Riau.

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Abstract

Polyacrylamide and polysaccharides are polymers that are often used because these polymers have disadvantages such as hydrolyzed polyacrylamide (HPAM) which are always susceptible to harsh reservoir conditions such as high shear forces, salinity, and temperature. Meanwhile, the xanthan gum biopolymer has drawbacks such as having a high cost and relatively more susceptible to biodegradation in the reservoir. Pectin can be used as an alternative because of its good biodegradability with the ability to decompose naturally, transparent, good elongation properties, and the ability to form a fairly high gel. This study aims to determine the characterization and rheology of jackfruit skin biopolymer. Jackfruit peel is a waste that contains a fairly high level of pectin, which is 23.47% through the Microwave assisted extraction (MAE) process. The Microwave assisted extraction (MAE) method is a combination of microwave and solvent extraction with the advantage of requiring a fast extraction time. It is expected that the resulting biopolymer will increase the viscosity of water and meet the characterization standards in applications to the petroleum world. The results of the FTIR test show functional groups that form pectin compounds. The concentrations of biopolymer used are 1000 ppm, 2000 ppm, and 3000 ppm. The viscosity values of pectin were 0.503 cp, 0.565 cp, 0.592 cp and the viscosity values of xanthan gum were 1.266 cp, 3.096 cp, 13.13 cp. The viscosity of pectin is smaller than the viscosity of xanthan gum. Biopolymer viscosity decreased with increasing salinity. The decrease in viscosity in pectin by thermal testing was 26%, 28% and 30%, while the decrease in viscosity in xanthan gum was 21%, 49% and 42%. The decrease in viscosity occurred due to the high shear rate and high salinity caused by the breakdown of gel formation by these factors.

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