EXTRACTION OF ALCOHOL INSOLUBLE SOLIDS FROM BANANA PEEL AND FLESH AS GELLING AGENT IN PRODUCTION OF PINEAPPLES JAM

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.