TECHNOLOGY UTILIZATION OF SKIN CACAO PECTIN (Theobroma Cacao.L)

Cocoa is one of the commodity crops that are important enough role for the national economy, especially as a provider of employment, income sources and income countries. Besides cocoa also play a role in the development of the region and encourage the development of agro-industry. Production of cocoa in the world at this time more than 3 million tons per year. More than 70% of production is generated by the three main countries, the Ivory Coast, Ghana, and Indonesia. Indonesian as cocoa producers in the third world have a contribution + 12% of world production. Cocoa is one of the commodities it exports are foreign exchange for countries in the non-oil sector and as a main source of income for many farmers, especially since the occurrence of economic crisis. In 2002, cocoa plantations have been providing employment and source of income for about 900 thousand families of farmers who are mostly located in Eastern Indonesia (KTI) as well as to contribute income to the three largest sub-sector after the plantation of rubber and palm oil with a value of U.S. $ 701 million. In terms of quality, Indonesian cocoa with cocoa no less when the world where the fermentation is done with good taste can reach the equivalent of the cocoa comes from Ghana and Indonesia have the excess cocoa that is not so easy to roll when the match is used to Blending. In line with the benefits, the market opportunity is open Indonesian cocoa exports and the domestic needs. In other words, the potential for industrial use cocoa as a stimulant of growth and income distribution is quite open. Skin is a waste of processing cocoa beans cocoa. Skin is usually discarded as waste, is not regarded as something of economic value. By using fermentation technology, waste is still can be processed to produce a pectin which is still to be imported until now. Pectin is a polymer of D-acid galacturonat linked by ties -1.4 glicocidik. Some cluster karboksil the pectin polymer esterification experience with metil (metilation) to cluster metocsil. This compound is called the pectinat acid or pectin. Acid pectinat this with sugar and acid on the high temperature will form a gel, as happened in the making of jelly. Metilation degrees or the number of cluster carbon the esterification determine the temperature with the metal forming gel. The higher the degree metilation the higher temperature the formation of gel. Needed for making jelly with pectin metilation 74 degrees, meaning that 74% of the cluster karboksi experience metilation. In trade, the term jelly grade, the amount of sugar (lb) is required for the formation of the gel by 1 lb pectin. Jelly with pectin grade 65 means that the gel is required for the formation of 65 lb for each lb of sugar pectin. The pectin Pectin is a polymer of D-acid galacturonat which are connected by ties -1.4 glicocidik. Some cluster karboksil the pectin polymer esterifikasi experience with metil (metilasi) to cluster metocsil. This compound is called the pektinat acid or pectin. Pectin in the plant cell is a composer lamela middle, layer framer initial cell wall. Certain cells, such as fruit, tended to collect more pectin. Pectin which are usually responsible for the nature of "sticky" (Java: pliket) when someone peel the fruit. It is usually the main polymer acid D-galakturonat, which bound with α-1 ,4-glikosidik. Acid galakturonat have karboksil cluster that can be mutually turbaned with ion Mg2 + or Ca2 + so that the files polymer to one another. This causes feeling "sticky" on the skin. Without the presence of this second ion, in water soluble pectin. Salt-salt or Mg-Ca-pectin can form a gel, because it ties like amorf (definitely not shaped) that can expand when water molecules "terjerat" in the spaces between. The use of pectin is the most common material as the adhesive (gelling agent) in the jam and jelly. Now widespread utilization of the materials, components candy, and as a stabilizer for fruit juice and drink from the milk, but also as a source of fiber in food. Preparation Tools and Materials The process of pectin from cocoa fruit skin (Theobroma cacao. L) requires the preparation of cooked. Before mengolahnya, first prepared in equipment and materials to be used. 1. Tools a) International This tool is used to wet pectin. Various tife dryer can be used for this purpose. b) miller This tool is used to dry pectin. Grinder tool that can be used is the hammer mill. For business use household blender. c) stainless pot This tool is used for skin cocoa pulp soaking in warm temperature and low pH. d) cloth filter This tool is used to filter the pulp skin cocoa extract which contains pectin. e) the vessel coagulation This vessel is used to thicken filtra pectin. Crock pot or a chat box width. 2. Materials a) Skin cocoa b) solvent natrium bisulfit 1000 ppm. To get 10 liters of solution natrium bisulfit done with melarutkan 10 g natrium bisulfit in 10 liters of water. c) 1% HCL solution d) 95% ethanol Processing the process of pectin Skin Cocoa Fruit Pectin in the implementation of this cocoa skin, there are four stages that must be passed before the pectin meal. These steps can be described as follows: 1. Preparation a) Skin from cocoa cleared land, and other dirt-dirt, and then peeled terluar layer of skin. b) The layer of skin terluar will enhance rendemen slightly, and the quality of the resulting pectin. However, paring can not be done. 2. Pectin extraction a) skin grinder. Skin or wet grinding the diblender solution with the addition of natrium bisulfit 1000 ppm. Every 1 kg of cocoa skin with 2 liters of solvent natrium bisulfit. Results obtained with a pulp skin Before cocoa processed further, this holding porridge for 30 minutes. b) Ekatraktion 1) skin cocoa pulp diluted with water as much as 3 times the weight of the skin. Mixture stirred until a thin porridge. 2) The pulp liquid solvent added with 1% HCI until pH 1.5 is a result called tamarind pulp 3) The pulp acid heated to a temperature 70-800C and stirred for 60-90 minutes 4) tamarind pulp that has been heated, filtered with a cloth filter meeting, minutes. or eight double cloth filter to separate diperas while filtratnya. Filtrate with the filtrate is called pectin. 3. Congelation Pectin filtrate heated at a temperature of 95-97 0 C while stirred intensively volemenya to be half the volume. Results obtained called the filtrate concentrated. Concentrated filtrate is cooled 4. Pectin precipitation a) Preparing pengendap solution. 95% ethanol solution with pickled add 2 ml concentrated HCI. This solution is called the acid alcohol. b) the settling 1) concentrated filtrate with alcohol acid and stirred until flat. every 1 liter concentrated filtrate with 1.5 liters of acid alcohol. After that, the filtrate didiamkan for 10-14 hours (overnight) 2) sediment pectin filtrate separated from the cloth filtered meeting (fourfold). Results are called pectin acid. 5. Pectin acid washing Pectin acid plus the 95% alcohol, stirred and then poke. Every 1 liter pectin acid plus the 1-2 liters of alcohol 95%. After that is done with filtering cloth filter quadruplicate. This is done several times until the acid pectin does not react anymore. Results of wet diperolehdisebut pectin. Pectin that does not act pekti acid is not whwn added with a red indicator fenol ptalein. 6. Drying Pectin wet to dry or dried with a dryer dried at a temperature of 40-600C for 6-10 minutes until the water level below 9%. Results obtained with a dry pectin. 7. Dry pectin grinderPectin dry grinding until smooth (60 mesh) with a roller machine (hammer mill), or with a blender. Results obtained with the flour called pectin. 8. Packing Pectin powder is packed in plastic bags, plastic boxes, or boxes kalrng a sealed, and stored in the place that is not hot. Role of pectin from the fruit body shell Cacao (Theobroma cacao) Pectin in general are in the primary plant cell walls, especially in between the cellulose and between hemiselulosa. Pectin compound functions as a glue between the cell wall with each other. In general, pectin compound can be classified into three groups, namely acid compound pektat, pektinat acid (pectin), and protopektin. Gynecology pectin in plants vary widely based on both types of plants and parts of the network. Composition protopektin womb, pectin, acid and fruit in pectat vary widely depending on the degree of fruit maturation. Doctors and pharmacists agree in substance there is a body shell cocoa pectin (natural fiber), which is to protect the body from infection. Polisaccharida pectin is a compound that can be dissolved in water and form a thick liquid (jelly) called mucilage / mucilagines. This liquid can act as a protective mucous coat of stomach and intestine. Stomach and intestinal wall will be protected if there is a wound, bacteria or toxin. Pectin is also known as antikolesterol. When interacting with vitamin C can reduce blood cholesterol. In addition, pectin can also absorb excess water in the bowel and soften feses, and binding and eliminate poisons in the intestinal contents. A role down pectin content LDL or bad cholesterol that can clog blood vessel in a manner binding cholesterol and bile acid in the body and help remove it. Research conducted by Singh Medical Hospital and Research Center Morrabad, India,. At the same time, pectin content also increase HDL or good cholesterol. The higher the HDL level someone is, the lower the risk of heart disease infected. The use of pectin is the most common material as the adhesive / (gelling agent) in the jam and jelly. Now widespread utilization of the materials, components candy, and as a stabilizer for fruit juice and drink from the milk, but also as a source of fiber in food. Pectin can be used to pelapis or edible food packaging such as candy and banana pelapis, so that safe and healthful eaten. So that people living in the future, pectin from fruit waste cocoa skin can be used as a source of income that can be profitable and even exported to foreign countries.
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REFERENCES :
Sulistiya, Rizki. 2009. TECHNOLOGY UTILIZATION OF SKIN CACAO PECTIN (Theobroma Cacao.L). Lampung University. Bandarlampung