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The experimental design in this study was used to optimize the results of extracting pectin from kepok banana peels by surface method. The model for predicting and optimizing the process of extracting kepok banana pectin consists of 4 axillary points, 4 factorial points, and 5 middle titlication replications using a central commision design (CCD) with DX6.0.4 software. The independent variables used in the optimization of the extraction results of kepok banana pectin are pH and temperature, where the pH is between 1.5 - 2.5 and temperatures are 60°C-100°C and the combination of independent and bound variables (extraction time). The results of pectin extract ranged from 5.79% to 22.57% (b / b, based on the dry weight of kepok banana peel). The variables of pH and temperature, the interaction between pH and temperature, and the interaction between extraction time and pH significantly influence. The optimum conditions for extraction of pectin are estimated at pH (2.5) and temperature (100°C). In optimal conditions, the actual pectin yield is 22.57%, which is below the estimated extraction condition of 21.286%. Analysis of variance, adj R2 and R2, model lack of fit test, and p value statistically indicate that the model is adequate in representing experimental data. The effect of pH and extraction temperature was very significant (P <0.001) on the extraction results of kepok banana peel pectin. This shows that these two variables are very important in the process of extracting kepok banana peel, where the R2 value is 96.01%.

Optimization of pectin extraction from kepok banana peels (musa paradisiaca) using surface response methodology