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All Journal Itepa : Jurnal Ilmu dan Teknologi Pangan
Ni Kadek Yuli Kesuma
Mahasiswa Program Studi Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Unud
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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PENGARUH JENIS ASAM DAN pH PELARUT TERHADAP KARAKTERISTIK PEKTIN DARI KULIT LEMON (Citrus limon) Ni Kadek Yuli Kesuma; I Wayan Rai Widarta; I Dewa Gede Mayun Permana
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 7 No 4 (2018): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (192.562 KB) | DOI: 10.24843/itepa.2018.v07.i04.p06

Abstract

This research was conducted with the aim to know the influence of acid and solvent pH on the extraction of pectin from lemon peel and find the right kind of acid and solvent pH to produce pektin of lemon peel with the best characteristics. The experimental design used in this research was a factorial Completely Randomized Design (CRD), which consisted of two factors. The first factor was a type of acid consisting of chloride acid and citric acid. The second factor was a solvent pH consisting of a pH 1,5; 2; 2,5 and 3. All treatments were repeated twice to obtain 16 units of experiments. The data were analyzed with analysis of variance and followed by Duncan test. The best results showed that extraction using chloride acid and pH of solvent 1,5 resulted in 22,35% of pectin yield, 11, 55% of water content, 22,11% of ash content, 1052,47% of equivalent weight, 10,81% of methoxyl content, 78,07% of galacturonic content, and 78,58% of esterification degree.
Co-Authors I Dewa Gde Mayun Permana I Wayan Rai Widarta