Article Per Year (5 Year)
p-Index From 2021 - 2026
0.23
P-Index
This Author published in this journals
All Journal Bioeksperimen
Fetriyuna Fetriyuna
Department of Technology Industry Food, Faculty Technology Industry Agriculture, University Padjadjaran
Biochemistry, Genetics & Molecular Biology

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

Found 1 Documents
Search

 1 
Pectin Extraction from Various Sources: A Literature Review Vira Triyatna; Fetriyuna Fetriyuna; Miftakhur Rohmah
Bioeksperimen: Jurnal Penelitian Biologi Vol. 11 No. 1 (2025): 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 Miftakhur Rohmah Vira Triyatna