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All Journal Agrointek Jurnal Sains dan Teknologi Pangan Konversi Jurnal Kelautan dan Perikanan Terapan (JKPT) Food Science and Technology Journal (Foodscitech) Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Journal of Tropical AgriFood Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Nusantara Science and Technology Proceedings International Journal of Eco-Innovation in Science and Engineering (IJEISE) AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Pengbdian Teknik Mesin Journal of Fisheries & Marine Jakadimas Jurnal Bioteknologi & Biosains Indonesia (JBBI) Jurnal Bioteknologi & Biosains Indonesia
Kurnianto, Muhammad Alfid
Department Of Food Technology, Faculty Of Engineering, Universitas Pembangunan Nasional Veteran Jawa Timur
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The effect of microwave power, extraction time and solvent ratio of microwave assisted extraction (MAE) method on the yield of pectin from Nephelium lappaceum Daffa Athallah, Talitha Ayu; Kurnianto, Muhammad Alfid; Priyanto, Anugerah Dany; Munarko, Hadi; Putra, Andre Yusuf Tisna; Wicaksono, Luqman Agung
Konversi Vol 14, No 1 (2025): APRIL 2025
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/k.v14i1.22033

Abstract

Pectin is a complex polysaccharide that is widely used in the food, pharmaceutical, and cosmetic industries as a thickening agent, stabilizer, and emulsifier. Extraction methods such as hot acid extraction have limitations in terms of time efficiency and yield. Therefore, the Microwave-Assisted Extraction (MAE) method is a faster and more efficient alternative. Microwave-assisted extraction is a potential method for pectin extraction from rambutan binjai peel. Conventional extraction methods (direct heating) are widely used, but have drawbacks such as long process time, low yield, and the risk of pectin degradation. Environmentally friendly or green extraction processes are now being applied, one of which is microwave-assisted extraction.Based on research results, it is known that microwave pectin extraction has a higher yield and shorter extraction time compared to conventional methods. The best extraction results were obtained at a power of 540 Watts, with an optimal extraction time of 11 minutes and a solvent ratio of 1:20, with the highest yields being 7.53%, 7.11%, and 6.48%, respectively. The objectives of this study were (i) to determine the best microwave power in the extraction process, (ii) to determine the optimal extraction time, and (iii) to determine the best solvent ratio in the extraction process.
Co-Authors Andiani, Rosa Andre Yusuf Trisna Putra Anugerah Dany Priyanto Anugerah Dany Priyanto, Anugerah Dany Aulia, Salma Shafrina Chofifa Fauzyah, Sonia Dwi Daffa Athallah, Talitha Ayu Dedin Finatsiyatull Rosida Diana, Adella Farah Dina Mustika Rini Ekowati Chasanah Fathma Syahbanu Hadi Munarko Hamidatun Hamidatun Hanifah Nuryani Lioe Harsi D. Kusumaningrum Hidayati, Nur Agustin Ifwarisan Defri Puspita, Alfina Ayu Putra, Andre Yusuf Tisna Rahmawati Rahmawati Ratih Kurniasari Rini, Dina Mustika Riski Sefrina, Linda Rosida Rosida Rosida, Dedin Finatsiyatul Santoso, Ganes Aurora Septiana, Siska Sri Winarti Tinh, Nguyen Thi Thanh Ulya Sarofa Widianti, Erika Yushinta Aristya Sanjaya