Jurnal Teknologi Pangan
Vol 5, No 2 (2011): REKAPANGAN

PRODUKSI PEKTIN DARI KULIT BUAH COKLAT (Theobroma Cacao) (The production pectin from Cacao leather)

Edahwati, Luluk (Unknown)
MT, Susilowati (Unknown)
Harsini, Tutuk (Unknown)

Article Info

Publish Date
06 Feb 2013

Abstract

The progress and development of the industry in Indonesia is increasing demand for pectin. Indonesia is  a  country rich  in agricultural crops, one of  cacao. This  cacao leather is the only waste that can not be used. In this study are described on the extraction of pectin  from  waste  chocolate  skin.  Pectin    is  an  important    component  in  the  food  industry, cosmetics  and  medicines.  The  research  using  two  variables,    time  (200,225,250,275,300 minutes),and   the  ratio  of  solvent  (1:8,1;  10,1:12,1:16,1:16)l.The  results  obtained  on  the condition of  the maximum time of 250 minutes and  a solvent ratio of 1:12. The yield of weight of pectin was 16.23%Keywords : Cocoa skin, Pectin, extraction

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Journal Info
Jurnal Teknologi Pangan
Website

Abbrev

Publisher

Universitas Pembangunan Nasional Veteran Jawa Timur

Subject

Agriculture, Biological Sciences & Forestry Computer Science & IT

Description

Jurnal Teknologi Pangan is one of Food Technology Journal in Indonesia managed by Department of Food Technology at UPN Veteran East Java. This journal has been published since 2007 and registered with ISSN 1978-4163, ISSN 2654-5292 (Online). Recently, Jurnal Teknologi Pangan begin to be upload ...