Physicochemical properties of banana peel pectin / Nurul ‘Ain Mohd Kamil

The aim of this study is to determine the proximate analysis of banana peel and determine the physicochemical properties of pectin from two species of banana namely ‘Pisang Emas’ (Musa acumimata) and ‘Pisang Berangan’ (Musa acuminate Cola cv. Berangan). The moisture content of ‘Pisang Berangan’ and...

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Main Author:	Mohd Kamil, Nurul ‘Ain
Format:	Thesis
Language:	English
Published:	2013
Subjects:	Organic chemistry Fruit and fruit culture
Online Access:	https://ir.uitm.edu.my/id/eprint/9657/1/TD_NURUL%20%E2%80%98AIN%20MOHD%20KAMIL%20%2013_5%201.pdf
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spelling	my-uitm-ir.96572016-05-29T01:22:27Z Physicochemical properties of banana peel pectin / Nurul ‘Ain Mohd Kamil 2013 Mohd Kamil, Nurul ‘Ain Organic chemistry Fruit and fruit culture The aim of this study is to determine the proximate analysis of banana peel and determine the physicochemical properties of pectin from two species of banana namely ‘Pisang Emas’ (Musa acumimata) and ‘Pisang Berangan’ (Musa acuminate Cola cv. Berangan). The moisture content of ‘Pisang Berangan’ and ‘Pisang Emas’ peels were 3.93% ± 0.09 and 2.71± 0.1 respectively. The ash content of ‘Pisang Berangan’ and ‘Pisang Emas’ peels were 11.55 ± 0.15 and 13.54 ± 0.14 respectively. The fat content of ‘Pisang Berangan’ and ‘Pisang Emas’ peels were 4.63 ± 0.13 and 4.26 ± 0.09 respectively. The protein content of ‘Pisang Berangan’ and ‘Pisang Emas’ peels were 4.93% ± 0.18 and 4.02 ± 0.32 respectively. The crude fibre content of ‘Pisang Berangan’ and ‘Pisang Emas’ peels were 43.01% ± 0.08 and 41.24% ± 0.09 respectively. The carbohydrate content of ‘Pisang Berangan’ and ‘Pisang Emas’ peels were 31.95% and 34.23% respectively. The colour, pH and total soluble solid of the pectin extracted from the banana peel were almost near to the commercial pectin while the degree of esterification for both ‘Pisang Berangan’ and ‘Pisang Emas’ were lower than the commercial pectin with value of 44.29% ± 5.15 and 47.62% ± 4.12 respectively. This indicates that the banana peel pectin was a low methoxyl pectin. The rheological properties of pectin shows the same fluid characteristic as the commercial pectin which were pseudoplastic properties 2013 Thesis https://ir.uitm.edu.my/id/eprint/9657/ https://ir.uitm.edu.my/id/eprint/9657/1/TD_NURUL%20%E2%80%98AIN%20MOHD%20KAMIL%20%2013_5%201.pdf text en public degree Universiti Teknologi MARA Faculty of Applied Sciences
institution	Universiti Teknologi MARA
collection	UiTM Institutional Repository
language	English
topic	Organic chemistry Fruit and fruit culture
spellingShingle	Organic chemistry Fruit and fruit culture Mohd Kamil, Nurul ‘Ain Physicochemical properties of banana peel pectin / Nurul ‘Ain Mohd Kamil
description	The aim of this study is to determine the proximate analysis of banana peel and determine the physicochemical properties of pectin from two species of banana namely ‘Pisang Emas’ (Musa acumimata) and ‘Pisang Berangan’ (Musa acuminate Cola cv. Berangan). The moisture content of ‘Pisang Berangan’ and ‘Pisang Emas’ peels were 3.93% ± 0.09 and 2.71± 0.1 respectively. The ash content of ‘Pisang Berangan’ and ‘Pisang Emas’ peels were 11.55 ± 0.15 and 13.54 ± 0.14 respectively. The fat content of ‘Pisang Berangan’ and ‘Pisang Emas’ peels were 4.63 ± 0.13 and 4.26 ± 0.09 respectively. The protein content of ‘Pisang Berangan’ and ‘Pisang Emas’ peels were 4.93% ± 0.18 and 4.02 ± 0.32 respectively. The crude fibre content of ‘Pisang Berangan’ and ‘Pisang Emas’ peels were 43.01% ± 0.08 and 41.24% ± 0.09 respectively. The carbohydrate content of ‘Pisang Berangan’ and ‘Pisang Emas’ peels were 31.95% and 34.23% respectively. The colour, pH and total soluble solid of the pectin extracted from the banana peel were almost near to the commercial pectin while the degree of esterification for both ‘Pisang Berangan’ and ‘Pisang Emas’ were lower than the commercial pectin with value of 44.29% ± 5.15 and 47.62% ± 4.12 respectively. This indicates that the banana peel pectin was a low methoxyl pectin. The rheological properties of pectin shows the same fluid characteristic as the commercial pectin which were pseudoplastic properties
format	Thesis
qualification_level	Bachelor degree
author	Mohd Kamil, Nurul ‘Ain
author_facet	Mohd Kamil, Nurul ‘Ain
author_sort	Mohd Kamil, Nurul ‘Ain
title	Physicochemical properties of banana peel pectin / Nurul ‘Ain Mohd Kamil
title_short	Physicochemical properties of banana peel pectin / Nurul ‘Ain Mohd Kamil
title_full	Physicochemical properties of banana peel pectin / Nurul ‘Ain Mohd Kamil
title_fullStr	Physicochemical properties of banana peel pectin / Nurul ‘Ain Mohd Kamil
title_full_unstemmed	Physicochemical properties of banana peel pectin / Nurul ‘Ain Mohd Kamil
title_sort	physicochemical properties of banana peel pectin / nurul ‘ain mohd kamil
granting_institution	Universiti Teknologi MARA
granting_department	Faculty of Applied Sciences
publishDate	2013
url	https://ir.uitm.edu.my/id/eprint/9657/1/TD_NURUL%20%E2%80%98AIN%20MOHD%20KAMIL%20%2013_5%201.pdf
_version_	1783733180940943360

Physicochemical properties of banana peel pectin / Nurul ‘Ain Mohd Kamil

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