Microwave Power and pH Regulating Solution Effect on Characteristics of Pectin from Sukun Peel (<i>Artocarpus altilis</i>) using Microwave Assisted Extraction (MAE)

Djenar, Nancy Siti; Suryadi, Joko

doi:10.2991/aer.k.201221.022

Cited by 2 publications

(3 citation statements)

References 5 publications

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“…Several researchers have successfully isolated pectin from fruit peels [6,[11][12][13]. Some researchers from Indonesia have also successfully isolated pectin from fruit peels [14][15][16]. Although various methods have been reported for pectin extraction, almost all extraction methods require the use of an acid solution.…”

Section: ■ Results and Discussionmentioning

confidence: 99%

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Comparing the Chemical Characteristics of Pectin Isolated from Various Indonesian Fruit Peels

et al. 2021

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The Indonesian pectin manufacturing industry is underdeveloped, and pectin is imported to meet its increasing demand; we attempted to isolate pectins from various fruit peels, such as orange peel (OP), papaya peel (PP), mango peel (MP), watermelon peel (WP), and chayote peel (CP) and investigated their chemical characteristics (equivalent weight of the extracted pectins and their moisture, ash, methoxyl, and galacturonic acid (GA) contents). Acid extraction, purification, precipitation, and drying processes were used to process the isolated pectins. We examined their chemical properties for conformance to quality standards advised by the International Pectin Producers Association (IPPA). The moisture (except OP pectin) and ash contents (except PP pectin) of the extracted pectins were within the limit set by IPPA. However, the equivalent weight (W eq) of any of the isolated pectins did not satisfy IPPA standards. The methoxyl contents of the pectins isolated from OP, WP, and CP satisfied IPPA standards. High methoxyl pectins were isolated from PP and MP. The galacturonic acid contents of the isolated pectins were higher than the acceptable limit of the GA level. Thus, OP, PP, MP, WP, and CP are potential sources of pectin.

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Section: ■ Results and Discussionmentioning

confidence: 99%

“…Although an extraction time of 120 min afforded the maximum amount of pectin, the optimal extraction time was found to be in the range of 60-90 min. Highly pure pectin with low ash content was obtained under this optimum extraction condition [14,19].…”

Section: Ash Content Of Pectinmentioning

confidence: 96%

Comparing the Chemical Characteristics of Pectin Isolated from Various Indonesian Fruit Peels

et al. 2021

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“…O'Neil et al [1] menjelaskan bahwa pada kulit buah juga banyak menganding pektin, Mandjaga [2] dalam penelitiannya dengan metode Rancangan Acak Lengkap (RAL) mendapatkan hasil bahwa pada buah kulit buah sukun juga memiliki kandungan pektin yang cukup tinggi yaitu dengan rendemen pektin sebesar 49,075%. Pektin merupakan bahan biopolimer yang berfungsi sebagai bahan aditif makanan yang berasal dari bahan alami yang digunakan dalam industri makanan [3], pektin dapat diperoleh dengan mudah melalui proses ekstraksi dari limbah buah-buahan yang tidak digunakan [4]. Pektin dapat digunakan sebagai pengemulsi, penstabil dalam produk-produk makanan serta bahan pencampur obat-obatan dan kosmetika sebagai pembentuk gel, dan bahan pengikat [5].…”

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Pengaruh Suhu dan Waktu Ekstraksi dalam Proses Pembuatan Pektin dari Kulit Buah Sukun dengan Pelarut Asam Sitrat

Nurlaila,

Muarif,

Meriatna

et al. 2023

J. Sci. Appl. Tech.

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The breadfruit rinds has never been used, even though breadfruit rinds is known contain pectin which has a high economic value. Pectin is a biopolymer compound that functions as a water binder or liquid thickener obtained through the extraction process of fruits waste. The purpose of this research is to utilize the waste of breadfruit rinds into pectin to increase the economic value. This research used reflux extraction method with 7% citric acid as solvent, extraction time used was 170, 175,180, 185, and 190 minutes at 85, 90, and 95°C. The highest research results were obtained at a temperature of 95°C with a long extraction time of 195 minutes, namely yield of 40,762%, water content of 1,92%, methoxyl content of 8.06%, galacturonic content of 81%.

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Microwave Power and pH Regulating Solution Effect on Characteristics of Pectin from Sukun Peel (Artocarpus altilis) using Microwave Assisted Extraction (MAE)

Cited by 2 publications

References 5 publications

Comparing the Chemical Characteristics of Pectin Isolated from Various Indonesian Fruit Peels

Comparing the Chemical Characteristics of Pectin Isolated from Various Indonesian Fruit Peels

Pengaruh Suhu dan Waktu Ekstraksi dalam Proses Pembuatan Pektin dari Kulit Buah Sukun dengan Pelarut Asam Sitrat

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