Pectin can be extracted from many fruits and also by-product from industry. Tomato can be produced into many products led to large amount of waste. This work aims to extract pectin from tomato waste achieved by tomato paste industry using Ultrasound Assisted Extraction (UAE) method (temperature of 40, 60 or 80 o C and time of 10, 15, 20 or 30 min, at pH of 2.5 and solid: liquid ratio of 1:40 w/v) using citric acid as an extractant. Moreover, the extractant (citric acid, hydrochloric acid and nitric acid) for pectin extraction under best UAE condition were compared, as well as physical and chemical properties of obtained pectin were determined. The results showed that the temperature of 80 o C and time of 20 min providing the highest pectin yield with shorter time. Moreover, the citric acid gave the highest yield compare to the other acid extractant. Citric acid extraction gave pectin with higher anhydrouronic acid content (31.59%), however, it gave comparable methoxyl content compare to others. Furthermore, citric acid extraction pectin could be categorized as low DM pectin while the others gave the high DM pectin. All obtained pectin were highly color and the a* of pectin extracted with citric acid was the lowest. Nevertheless, the extractant was not significantly impact to lycopene content (6.65-9.35 mg/100g pectin). This suggest that UAE method together with citric acid extraction could be used as an efficient method for pectin extraction with interestingly lycopene content.