Extraction of Pectin from Breadnut (Artocarpus altilis Fosberg.) using Ultrasound-Assisted Extraction (UAE)

Abstract

Breadnut (Artocarpus altilisFosberg) is an Indonesian plant that serves as a source of pectin. The purpose of this study is to evaluate and characterize isolated pectin from breadnuts. Extraction was carried out with the aid of ultrasound using citric acid as a solvent (pH 2, 60 o C, 30 and 60 mins). The organoleptic pectin consisted of a coarse and fine powder, blackish-brown in color, and odorless. Water content, ash content, and equivalent weight ranged between 11.36 -11.00%, 5.28 -5.65%, and 2295.09 -2121.20g/Eq, respectively. Low-methoxyl content, galacturonic acid content, and esterification range was 0.44 -1.14%, 10.19 -14.78%, and 24.71 -43.79%, respectively. The results showed that variation of pectin extraction time from breadnut using UAE citric acid solvent method affects the yield, equivalent weight, methoxyl level, galacturonic acid level, and degree of esterification, but it does not affect water and ash content.