EKSTRAKSI DAN KARAKTERISASI PEKTIN DARI KULIT KEMIRI (ALLEURITES MOLLUCANA WILLD)

Pardede, Antoni and Ratnawati , Devi and Putranto, Agus M. H (2014) EKSTRAKSI DAN KARAKTERISASI PEKTIN DARI KULIT KEMIRI (ALLEURITES MOLLUCANA WILLD). Media Sains, 5 (1). pp. 1-6. ISSN 2085-3548

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Abstract

The processing of candlenut fruit produces waste of candlenut's rind. This candlenut's rind contain pectins compound that could be used to make a jelly. This research was to know temperature and duration of heating effect on pectins weight and its properties that was extracted from candlenut's rind. The aim of this research was to determine the optimum temperature and duration of pectin extract of candlenut's rind. A batch extraction with hydrochloride acid was used. Extraction process were done in various temperatures conditions 60ᵒC (S1), 80ᵒC (S2), and 100ᵒC (S3), and various duration of heating 75 minutes (L1), 90 minutes (L2), and 100 minutes (L3). The highest yield 5,620 % was collected from extraction condition at temperature of 100ᵒC and 90 minute extraction. Pectin characterization included content of methoxyl 8,7%, water l0,5 % and ash 0.33%. The spectrum UV-Vis of pectin from candlenut's rind seemed identic with that of standard pectin.

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