Article Per Year (5 Year)
p-Index From 2020 - 2025
0
P-Index
This Author published in this journals
All Journal AGROTEKBIS
ADHI SAPUTRA
STMIK AMIKOM Yogyakarta
Agriculture, Biological Sciences & Forestry

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
EKSTRAKSI PEKTIN POD HUSK KAKAO SECARA KERING MENGGUNAKAN ASAM KLORIDA PADA BERBAGAI KONSENTRASI LARUTAN Saputra, Adhi; Hutomo, Gatot Siswo; Rahim, Abdul
AGROTEKBIS Vol 5, No 6 (2017)
Publisher : AGROTEKBIS

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The research aimed to gain the characteristic of pectin from dry cacao pod husk and the best physical or chemical quality of pectin resulted from dry extraction of cacao pod husk by using hydrochloric acid at the best concentration. This research used Completely Randomized Design under one single factor consisting of 5 treatments of concentration of solution, i.e 0.5 M, 1 M, 1.5 M, 2 M, 2.5 M which were replicated 4 times so that 20 units of experiment were obtained. The treatment with significant or very significant affect was then tested with Honest Significant Difference (HSD) test on the level of 5% or 1%. It was then analyzed with derivatives of quadratic functions formula to produce the best treatment of extraction of concentration of solution. The research reveal that the best pectin extraction was obtained at concentration of HCl 1.50 M with 15.09% of rendement value, 69.11% of methoxyl content, 54.56% of galacturonic acid and 68.24% of pectin clarity. Based on those findings, it can be concluded that HCl 1.50 M concentration is very good to extract the pectin from dry cacao pod husk with hydrochloric acid. Key Words: Cacao Pod Husk, Concentration of solution, Hydrochloric acid, pectin.
Co-Authors Abdul Rahim Gatot Siswo Hutomo