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Optimization of Pectic-Oligosaccharide Production from Banana Peel Pectin Using Ultrasound Technique for Green Depolymerization

Indonesian Food Science and Technology Journal · Vol. 9 No. 2 (2026) · hlm. 215–222

DOI
10.22437/ifstj.v9i2.44509
ISSN
2615-367X
Terbit
2026-07-27
Penerbit
Department of Technology of Agricultural product (THP) Jambi University
Bahasa
en
Lisensi
creativecommons.org/licenses/by/4.0

Abstrak

Banana peels, which are considered agricultural waste, contain up to 22.4% pectin. The extracted pectin can be treated by the ultrasound technique as a green synthesis method to produce pectic-oligosaccharides (POS). The combination of ultrasound time and amplitude is crucial for POS production. Therefore, this study aims to optimize the production of banana peel POS using ultrasonication as green depolymerization and to investigate its prebiotic potency. Optimization using a Central Composite Design (CCD) model by varying time (10-30 min) and amplitude (20-60%) with viscosity (cP) and molecular weight (g/mol) as main responses. This study found that the optimal ultrasound treatment was the combination of 25.085 min and 60% amplitude, resulting in banana peel POS with a viscosity of 55 cP and molecular weight of 28045.92 g/mol. Furthermore, the optimal POS scored a prebiotic activity of 1.22, indicating that banana peel POS can act as a prebiotic alternative. The addition of POS was more favorable for the selective metabolism of the probiotic L. paracasei Lpc-37 compared to enteric E. coli ATCC 25922. FTIR spectra confirmed that the ultrasound treatment broke the hydrogen bonds, resulting in POS with shorter chains. In addition, simple sugar chains were still observed in the fingerprint area. The results showed that ultrasound altered the pectin chain without changing the unique pattern, thereby improving its prebiotic activity. The POS obtained as a potential prebiotic retains its viscosity properties, pointing to its potential for use in various applications.

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  • Diponegoro University
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Rekan penulisOrganisasiArtikel bersama
Irman HermadiIPB University1
Kudang Boro SeminarIPB University1
Melva Linda AritonangIPB University1
Eko Hari PurnomoIPB University1
Yermia YermiaIPB University1
Winiati Pudji RahayuIPB University1
Tjahja MuhandriIPB University1
Nancy Dewi YulianaIPB University1
Nina JusnitaIPB University1
Sugiyono SugiyonoIPB University1
Nancy Dewy YulianaAfiliasi tidak diketahui1
Irma Rosiana ElizabethIPB University1
Raafqi RanasasmitaAfiliasi tidak diketahui1
Syahnada Jaya SyaifullahUniversity of Copenhagen1
Dias IndrastiIPB University1
Muhammad Hauzan ArifinDiponegoro University1

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Sumber metadata: OAI-PMH (metadata jurnal) https://online-journal.unja.ac.id/index.php/ifstj/oai, pertama di-harvest 6 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en">Optimization of Pectic-Oligosaccharide Production from Banana Peel Pectin Using Ultrasound Technique for Green Depolymerization</dc:title>
	<dc:creator xml:lang="en">Hidayati, Nisa Arum</dc:creator>
	<dc:creator xml:lang="en">Hasanah, Uswatun</dc:creator>
	<dc:creator xml:lang="en">Suyatma, Nugraha Edhi</dc:creator>
	<dc:subject xml:lang="en">Banana peel pectin</dc:subject>
	<dc:subject xml:lang="en">Optimization using CCD</dc:subject>
	<dc:subject xml:lang="en">Pectic-oligosaccharide (POS)</dc:subject>
	<dc:subject xml:lang="en">Prebiotic activity</dc:subject>
	<dc:subject xml:lang="en">Ultrasound-assisted depolymerization</dc:subject>
	<dc:description xml:lang="en">Banana peels, which are considered agricultural waste, contain up to 22.4% pectin. The extracted pectin can be treated by the ultrasound technique as a green synthesis method to produce pectic-oligosaccharides (POS). The combination of ultrasound time and amplitude is crucial for POS production. Therefore, this study aims to optimize the production of banana peel POS using ultrasonication as green depolymerization and to investigate its prebiotic potency. Optimization using a Central Composite Design (CCD) model by varying time (10-30 min) and amplitude (20-60%) with viscosity (cP) and molecular weight (g/mol) as main responses. This study found that the optimal ultrasound treatment was the combination of 25.085 min and 60% amplitude, resulting in banana peel POS with a viscosity of 55 cP and molecular weight of 28045.92 g/mol. Furthermore, the optimal POS scored a prebiotic activity of 1.22, indicating that banana peel POS can act as a prebiotic alternative. The addition of POS was more favorable for the selective metabolism of the probiotic L. paracasei Lpc-37 compared to enteric E. coli ATCC 25922. FTIR spectra confirmed that the ultrasound treatment broke the hydrogen bonds, resulting in POS with shorter chains. In addition, simple sugar chains were still observed in the fingerprint area. The results showed that ultrasound altered the pectin chain without changing the unique pattern, thereby improving its prebiotic activity. The POS obtained as a potential prebiotic retains its viscosity properties, pointing to its potential for use in various applications.</dc:description>
	<dc:publisher xml:lang="en">Department of Technology of Agricultural product (THP) Jambi University</dc:publisher>
	<dc:date>2026-07-27</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://online-journal.unja.ac.id/ifstj/article/view/44509</dc:identifier>
	<dc:identifier>10.22437/ifstj.v9i2.44509</dc:identifier>
	<dc:source xml:lang="en">Indonesian Food Science and Technology Journal; Vol. 9 No. 2 (2026): Volume 9 Number 2, July 2026 |IFSTJ| ; 215-222</dc:source>
	<dc:source>2615-367X</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://online-journal.unja.ac.id/ifstj/article/view/44509/25128</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2026 Indonesian Food Science and Technology Journal</dc:rights>
	<dc:rights xml:lang="en">https://creativecommons.org/licenses/by/4.0</dc:rights>
</oai_dc:dc>