Pectin Extract from Banana Peel (Musa Cavendish) and Its Application as an Emulsifier for Melorin Ice Cream
Abstract
The food industry has expanded to diversify products for improved food security, introducing alternatives like melorin, a dessert akin to ice cream but with dairy fat substituted by low-fat vegetable fat. Melorin requires at least 6% fat to follows ice cream's formulation and production processes. Emulsifiers are crucial for melorin quality, in terms of enhancing texture, viscosity, and stability. Pectin which can be extracted from banana peel waste emerges as a potential emulsifier, lecithin in its properties as it contains proteins, or non-polar groups in its carbohydrate chain. This research aims to develop melorin and utilize banana peel waste for emulsifier production. Banana peels undergo ultrasonic extraction with 5% citric acid solvent at various times (10-30 minutes) and temperatures (30-80oC). This study explores optimal extraction conditions and varying melorin formulations by pectin ratios, evaluated through consumer preference tests. The optimal extraction conditions for banana peel pectin involve a 30-minute process at 61.07°C, resulting in 45.46% pectin yield meeting IPPA's High Methoxyl Pectin standards. Increasing pectin concentration in melorin ice cream boosts water and fat content while reducing ash content due to structural alterations. Despite meeting SNI criteria, melorin's protein content falls short due to low levels in bananas and vegetable milk. Nonetheless, it's a healthier alternative to dairy ice cream, well-received for its lower fat content and improved texture with added pectin as an emulsifier, enhancing consumer satisfaction.
Keywords: Banana peel waste, Ice cream, Melorin, Pectin, Ultrasonic extraction
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