Ekstraksi Kalsium Kulit Kacang Koro Pedang yang Dipengaruhi Faktor Pemanasan dan Berbagai Konsentrasi Asam Klorida

Jack bean skin is an organic waste from the production of jack bean flour that can be processed into other valuable products. Jack bean skin contains relatively high calcium, so it can be utilized as a natural source of calcium. This study used a completely randomized design with a factorial design consisting of two factors: the various concentrations of hydrochloric acid (HCl) and heating. The heating factor consists of 2 levels, namely heating and without heating, while the HCl concentration factor consists of 6 levels, namely 0, 2, 4, 6, 8, and 10% (v/v). This study aims to identify the effect of heating, HCl concentration, and its interaction on calcium content, carbohydrate content, and color of the jack bean skin extract. The results showed a significant difference in the interaction of HCl concentration and heating on calcium content, carbohydrate content, and color of the jack bean skin extract. Jack bean skin extract, which was treated with heating, had higher levels of calcium and carbohydrate content than the jack bean skin extract without heating. Moreover, the heating factor also decreases the lightness and increases the redness and yellowness of jack bean skin extract. Various concentrations of HCl also increased calcium and carbohydrate content but gave varying results on the color of the jack bean skin extract without heating treatment. The results of this study are expected to be the initial stage of producing calcium extract from organic materials to utilize organic waste from food processing, specifically the jack bean skin