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All Journal Jurnal Teknologi Pangan dan Gizi Agrointek Jurnal Pangan dan Agroindustri Jurnal Keteknikan Pertanian Tropis dan Biosistem AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Jurnal Sains dan Teknologi Pangan Konversi Jurnal Ilmu Pangan dan Hasil Pertanian JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) AGRITEKNO, Jurnal Teknologi Pertanian Journal of Tropical AgriFood JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) G-Tech : Jurnal Teknologi Terapan International Journal on Food, Agriculture and Natural Resources (IJFANRES) AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Teknologi Pangan Journal of Science and Social Development Jurnal Sains dan Teknologi Pangan
Luqman Agung Wicaksono
Food Science And Technology Department, Faculty Of Engineering. Universitas Pembangunan Nasional “Veteran” Jawa Timur. Surabaya. Indonesia,
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry 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 Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mechanical Engineering Public Health Other

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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.
The Effect of Temperature and Extraction Time on The Physicochemical Properties of Pectin Extracted from Rambutan Peel Waste (Nephelium lappaceum L.): Pengaruh Suhu dan Waktu Ekstraksi Terhadap Karakteristik Fisikokimia Pektin dari Limbah Kulit Rambutan (Nephelium lappaceum L.) Hellena Istrada; Luqman Agung Wicaksono; Muhammad Alfid Kurnianto; Anugerah Dany Priyanto; Hadi Munarko; Andre Yusuf Trisna Putra
Jurnal Pangan dan Agroindustri Vol. 14 No. 1 (2026): Januari 2026
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2026.014.01.3

Abstract

Rambutan (Nephelium lappaceum L.) is a tropical fruit commonly grown in Southeast Asia, particularly Indonesia and Malaysia. High consumption of rambutan generates large amounts of peel waste, which remains underutilized despite its potential. Rambutan peel contains approximately 26% pectin and hemicellulose, making it a potential alternative source of pectin to reduce dependence on imports. This study aimed to utilize rambutan peel as an alternative source of pectin. The research investigated the effect of extraction temperature (70, 80, 90 °C) and extraction time (60, 90, 120 min) on the characteristics of pectin using a conventional acid extraction method with a completely randomized design (CRD). Temperature and time variables shows significant effects (P ≤ 0.05) on yield, moisture content, ash content, equivalent weight, methoxyl content, galacturonic acid content, and degree of esterification. Pectin extraction from rambutan peel at 80 °C for 120 min produced the optimal pectin yield (7.34%), meeting both SNI and IPPA standards.   Abstrak Rambutan (Nephelium lappaceum L.) adalah buah tropis yang banyak tersebar di Asia Tenggara, utamanya Indonesia dan Malaysia. Tingginyakonsumsi rambutan menimbulkan limbah kulit dalam jumlah besar, namun pemanfaatannya masih belum maksimal. Kulit rambutan mengandung 26% pektin dan hemiselulosa, berpotensi sebagai sumber pektin alternatif untuk mengurangi ketergantungan impor. Tujuan penelitian ini untuk memanfaatkan kulit rambutan sebagai sumber pektin alternatif. Penelitian ini mengkaji pengaruh suhu (70, 80, 90 °C) dan waktu ekstraksi (60, 90, 120 menit) terhadap karakteristik pektin menggunakan metode konvensional dengan ekstraksi asam serta rancangan acak lengkap (RAL). Variable suhu dan waktu menunjukkan pengaruh signifikan (P≤0,05) terhadap rendemen, kadar air, kadar abu, berat ekuivalen, kadar metoksil, kadar asam galakturonat, dan derajat esterifikasi. Ekstraksi pektin kulit rambutan pada suhu 80 °C dan selama 120 menit dapat menghasilkan rendemen pektin yang optimal (7,34%) sesuai dengan SNI dan IPPA.
Co-Authors Afridho Laksono Indra Purnama Almira Dinar Dhiny Almira Dinar Dhiny Andre Yusuf Trisna Putra Andriani, Revina Catharina Anggraeni, Citra Dwi Wahyu Angky Wahyu Putranto Anugerah Dany Priyanto Anugerah Dany Priyanto Anugerah Dany Priyanto Anugerah Dany Priyanto Anugerah Dany Priyanto, Anugerah Dany Aththobarani, Muhammad Daffa' Ayin Ika Wayuni Ayuninggar, Rizky Mayadita Berta Patrisiya Daffa Athallah, Talitha Ayu Dany Priyanto, Anugerah Dedin Finatsiyatull Rosida Dinar Dhiny, Almira Dyah Setyawati Elsa Firliana Ramadani Enny Karti Basuki Erliyanti, Nove Kartika Esfandiar, Wildan Naufal Febrianti, Nadya Dwi Putri Gandhi, Fadia Putri Mahatma Gandhi, Fadia Putri Mahatma Hadi Munarko Hadi Munarko Hellena Istrada Hidayati, Nur Agustin Indah Lestari Intan Tri Oktarini Jariyah Jariyah Khoirun Nisa Laksmi, Arina Nur Evita Lihan Candra Asi, Sri Alam Syah Linda Anggraini Mahatma Bintang Safir Kelana Mayang Agil Ladensi Muhammad Alfid Kurnianto Nadya Dwi Putri Febrianti Nazaryan, Widhy Rahmat Nova Triani Panjaitan, Renova Pujiastuti, Caecilia Purnama, Afridho Laksono Indra Putra, Andre Yusuf Tisna Putra, Andre Yusuf Trisna Radita Yuniar Arizandy Rahmah, Yunia Adilatur Ramadani, Elsa Firliana Ratna Yulistiani Rohmah, Nova Ainur Rosida Rosida Rosida Rosida Rosida Rosida Safitri, Serly Samii’unida Liona Urania Santoso, Ganes Aurora Sarofa, Ulya Sarofa Septi N D Serly Safitri Serly Safitri Serly Safitri Sri Djajati Sri Winarti Sri Winarti Teti Estiasih Ulya Sarofa Ulya Sarofa Ulya Sarofa Ulya Sarofa Wahyu Setyarini Wildan Naufal Esfandiar Wildan Naufal Esfandiar Winarti, Sri