Pectin is a complex polysaccharide that is found in the primary cell wall of higher plants. Pharmaceutically, pectin has been used as a gelling agent, thickener, stabilizer emulsifier, and edible coating in the food industry. The purpose of this study was to extract and characterize the isolated pectin from breadnut fruit (Artocarpus altilis Fosberg). Extraction was conducted by using 1% citric acid (pH adjusted to 2, temperature 90 o C) in the variation of times (2 and 3 hours). Furthermore, the yield and characteristics of pectin were evaluated statistically. The results showed that no significant differences in yield, water content, ash content, equivalent weight, and degree of esterification of pectin when extraction was conducted at different times (2 and 3 hours). Variation time of extraction only showed a significant effect on the methoxyl contents and galacturonic acid contents of pectin.