Article Per Year (5 Year)
p-Index From 2021 - 2026
1.376
P-Index
This Author published in this journals
All Journal Jurnal Pangan dan Gizi Biotika: Jurnal Ilmiah Biologi Dharmakarya : Jurnal Aplikasi Ipteks Untuk Masyarakat Jurnal Ilmiah Kedokteran Wijaya Kusuma Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Community Empowerment Enrichment: Journal of Multidisciplinary Research and Development Jurnal Kajian Budaya dan Humaniora (JKBH) Bioeksperimen
Fetriyuna Fetriyuna
Jurusan Teknologi Industri Pangan Universitas Padjadjaran, Jatinangor Jalan Raya Bandung-Sumedang Km. 21, Jatinangor, Sumedang 40600
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Education Engineering Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Library & Information Science Medicine & Pharmacology Public Health Social Sciences

Published : 11 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 11 Documents
Search

 1   2 
Pectin Extraction from Various Sources: A Literature Review Triyatna, Vira; Fetriyuna, Fetriyuna; Rohmah, Miftakhur
Bioeksperimen: Jurnal Penelitian Biologi March 2025
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/bioeksperimen.v11i1.10066

Abstract

Plant cell walls include a complex polymer called pectin, which combines methoxyl with galacturonic acid to produce a gel. Applications for pectin are found in both the food and non-food industries. It is utilized as an edible coating, gel-forming, texture enhancer, stability enhancer, and appearance enhancer in the food industry. Pectin can be combined with other ingredients to make non-food products. For example, pectin, chitosan, carboxymethyl cellulose (CMC), and alginate can be used to make biocomposites for wound dressings. Other sources of pectin include aloe vera, biosorbent, banana peel, corn starch, albedo watermelon, nutmeg, pumpkin, and dragon fruit skin. The properties of pectin are generally determined by its yield, equivalent weight, methoxyl content, galacturonic acid content, and degree of esterification. The two most common methods used to extract pectin are chemical and mechanical. Typically, chemical processes use solvents and mechanical techniques to combine liquid and solid components.
Co-Authors Ade Moetangad Kramadibrata Arif Nanda Irawan Asep Zainal Mutaqin Budhi Setiawan Edy Subroto F. -, Fillianty, F. Fillianty, F. - Ira Mulyawanti Jati, Ignasius Radix A.P. Joni Munarso, S. Marsetio - Miftakhur Rohmah, Miftakhur Mohamad Nurzaman Pakalla, Jelin Tiku Panggulu Ahmad Ramadhani Utoro Putri Widyanti Harlina Ratna Chrismiari Purwestri Rossi Indiarto Ruly Budiono Sahara Frasetia, Ratu Siti Nurhasanah Sri Murniani Angelina Letsoin Tarwinih Tarwinih Triyatna, Vira Wahyu Kristian Sugandi Yoga Prabowo