Ivy Dian Puspitasari Prabowo, Simon Bambang Widjanarko, Sudarminto Setyo Yuwono



Perendaman kedelai dapat mempengaruhi rendemen dan derajat esterifikasi dari pektin. Setiap industri tempe memiliki metode perendaman kedelai yang berbeda-beda. Air rendaman kedelai dan kulit ari kedelai merupakan produk samping dari industri tempe yang berpotensi sebagai bahan baku pembuatan pektin. Tujuan dari penelitian ini adalah menentukan metode perendaman kedelai yang terbaik untuk menghasilkan rendemen dan derajat esterifikasi pektin yang tinggi, sekaligus mengetahui kadar asam galakturonat. Pengujian dilakukan secara RAK (Rancangan Acak Kelompok) dengan faktor metode perendaman kedelai yaitu (1) kedelai direbus 30 menit, (2) kedelai direndam 18 jam kemudian direbus 30 menit, dan (3) kedelai direbus 30 menit kemudian direndam 18 jam. Hasil penelitian menunjukan kedelai yang direbus 30 menit kemudian direndam 18 jam merupakan perlakuan yang paling baik karena memiliki rendemen (1.12 ± 0.03%) dan derajat esterifikasi (56.33 ± 1.96%) yang paling tinggi. Pektin dari penelitian ini memiliki kadar asam galakturonat sebesar 22.45 ± 0.84%. Industri tempe dapat menerapkan penelitian ini untuk mengurangi limbah padat dan limbah cair menjadi pektin.



Soaking soybean may affect the yield and degree of esterification of pectin. Each tempe industry has different soybean soaking methods. Soaking soybean water and soybean hull are a by-product of tempe industry which has potential as raw material for pectin making. The purpose of this research is to determine the best soybean soaking method to produce high yield and degree of esterification, simultaneously to determine galacturonic acid content. The experiments used RAK (Randomized Block Design) with factor of soybeans soaking method. The methods were: (1) Soybean boiled for 30 minutes, (2) Soybeans soaked 18 hours then boiled 30 minutes, and (3) Soybean boiled 30 minutes then soaked 18 hours. The results showed that soaked soybeans 30 minutes and then soaked 18 hours is the best treatment because it has the highest yield (1.12 ± 0.03%) and degree of esterification (56.33 ± 1.96%). The pectin of this soybean has 22.45 ± 0.84% of galacturonic acid. Tempe industry can apply this research to reduce its solid and liquid waste to be pectin


Asam Galakturonat; Derajat Esterifikasi; Kedelai; Pektin; Rendemen

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