PENAPISAN PARAMETER PROSES PADA EKSTRAKSI KSILOGLUKAN DARI INTI BIJI ASAM JAWA

• Main Author: Rahmat Abdilah, Fauzi
• Format: Final Project
• Language: Indonesia
• Subjects: Teknologi makanan
• Online Access: https://digilib.itb.ac.id/gdl/view/84393
• Institution: Institut Teknologi Bandung

Tamarind seeds are an underutilized byproduct of the tamarind fruit that has potential as a food additive due to their water-soluble properties and ability to produce specific flow behaviours resembling hydrocolloids. These properties are influenced by the core polysaccharide component of tamarind seeds (TKP), namely xyloglucan. This study aims to determine the significance of operating parameters on the yield and purity of xyloglucan production. A fractional factorial design of resolution III was used to analyse 10 process operating parameters. The experiments revealed that stirring temperature had a significant impact, with an average increase in tamarind seed polysaccharide (TS_) yield of over 100% and an average increase in xyloglucan yield of around 100% from 50ºC to 80ºC. This was attributed to the increased solubility of xyloglucan with increasing temperature. Altercation of the citric acid solution volume ratio (w/v) from 1:20 to 1:30 resulted in a significant decrease of around 16% in the average TSP yield. This was attributed to the weakening of the gel strength formed, making the gel difficult to recover properly. Altercation the ethanol pre-treatment volume ratio (w/v) from 1:5 to 1:10 led to a significant increase of around 30% in the average xyloglucan purity. This was attributed to the improved separation of fats and soluble proteins in ethanol.