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All Journal Jurnal Rekayasa Proses Journal of Science and Applicative Technology Praxis : Jurnal Sains, Teknologi, Masyarakat dan Jejaring Jurnal Rekayasa Proses International Journal of Engineering, Science and Information Technology Jurnal Pengabdian Kepada Masyarakat Abdi Putra Chemical Engineering Journal Storage (CEJS) Jurnal Teknologi Kimia Unimal Jurnal Rekayasa Proses
Masrullita Masrullita
Universitas Malikussaleh
Agriculture, Biological Sciences & Forestry Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Physics Public Health Social Sciences Transportation

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Journal : Journal of Science and Applicative Technology

 1 
Pengaruh Suhu dan Waktu Ekstraksi dalam Proses Pembuatan Pektin dari Kulit Buah Sukun dengan Pelarut Asam Sitrat Rizka Nurlaila; Agam Muarif; Meriatna Meriatna; Masrullita Masrullita; Ishak Ishak
Journal of Science and Applicative Technology Vol 7 No 2 (2023): Journal of Science and Applicative Technology December Chapter
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat (LPPM), Institut Teknologi Sumatera, Lampung Selatan, Lampung, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/jsat.v7i2.1105

Abstract

The breadfruit rinds has never been used, even though breadfruit rinds is known contain pectin which has a high economic value. Pectin is a biopolymer compound that functions as a water binder or liquid thickener obtained through the extraction process of fruits waste. The purpose of this research is to utilize the waste of breadfruit rinds into pectin to increase the economic value. This research used reflux extraction method with 7% citric acid as solvent, extraction time used was 170, 175,180, 185, and 190 minutes at 85, 90, and 95°C. The highest research results were obtained at a temperature of 95°C with a long extraction time of 195 minutes, namely yield of 40,762%, water content of 1,92%, methoxyl content of 8.06%, galacturonic content of 81%.
Co-Authors Agam Muarif Agus Salim Amri Amri Auliani Auliani Auliani Azhari Azhari Azril Fahmi Cut Sisin Mehita Dandy Frandica Eddy Kurniawan Eka Sri Astuti Faisal Faisal Ferri Safriwardy Iqbal Kamar Ishak Ishak Jalaluddin Jalaluddin Jasmani Jasmani Khoirunnisa Al Fadhilah Ritonga Lukman Hakim Mauleny Gustina Meriatna Meriatna Muhammad Fahrur Rozi Muhammad Farhan Muhammad Fathur Adli Muhammad Muhammad Muhammad Rifaldi Muhammad, Muhammad Mulyatun Mulyatun Nasrul ZA Novi Sylvia Novi Yanti Savira Nur Azila Nurdina Hayati Nurmalita Nurmalita Paramita Utari Purwoko, Agus Rafika Rafika Rati Halimatussakdiyah Raudhatul Ulfa Raudhatul Ulfa Raudhatul Ulfa Rauzatun Jannah Reza Dwi Fani Ridha Prasatia Rina Ridara Rizka Nurlaila Rizka Nurlaila Rizka Nurlaila Rizka Nurlaila Rizka Nurlaila Rozanna Dewi Safwan Azlani Siti Namira Sri Santika Sulhatun Sulhatun Suri Atika Suryati Suryati Susi Yanti Syamsul Bahri Syamsul Bahri Syarifah Yulisa Tiara Puspa Dwi Seta Tiara Rozah Vebry Ade Vrans Wan Rafly Wiza Ulfa Fibarzi Yogi Ardhika Wijaya Zainuddin Ginting Zulfida Najla Azni Zulmiardi Zulmiardi, Zulmiardi Zulnazri, Z