Abstract:
Banana peel and puree were used for obtaining Alcohol Insoluble solids (AIS)
in banana cell walls. This study aimed to extracted AIS yield and its utilization used
in the production of jam. AIS contains 1% in 100g of sample. The sample were used
in three concentration for three sample at different time to observe efficiency of AIS.
The AIS obtained from these methods was compared in terms of yield and
physiochemical properties. The yield gave for unripe peel gave 7.3% (90 minutes) and
14% (120 minutes), for ripe peel gave yield 6.8% (90minutes) and 11.1% (120
minutes), for puree gave 0.8% and 2.22% (90 minutes) and 1.28% (120 minutes),
respectively. The pH values was given no significant differences between pectin
commercial with AIS extracted with pH ranges 3 to 3.5. Physiochemical analysis was
proceed by determination softness jam which concentration of HCl can effect to the
softness/hardness of jam. High acid content can make a jam become soft. It also can
prevent any growth microorganisms. AIS was gave a dark colour on texture of jam
because of any chemical was used during extraction and acid resides are still involved
in jam. Based on research, AIS extracted with high concentration of acid gave the
highest yield of AIS, with high purity and low moisture content.
