Sains Malaysiana 51(7)(2022): 2047-2059

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 KUMORO^1,2*, SHINTA MARIANA¹, TRI HANLY MAURICE¹ & JEFRI PANDU HIDAYAT^1,2,3

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

Diserahkan: 13 Ogos 2021/Diterima: 14 Januari 2022

ABSTRACT

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

ABSTRAK

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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^*Pengarang untuk surat-menyurat; email: andrewkomoro@che.undip.ac.id