EKSTRAKSI PEKTIN DARI KULIT BUAH PISANG RAJA (Musa sapientum)

Pectin is extensively utilized by the food processors especially for conversion of low grade fruits in to good quality products like jam, jelly, marmalade, and candies. Pectin has many applications in food and pharmaceuticals products as gelling agents and stabilizers.  This research aims to utilize banana peel  waste (Musa sapientum) as a source of pectin. The research used a  solvent extraction method using hydrochloric acid (HCl) in additional to  ethanol  to precipitate the pectin and the last step  drying process to obtain dry pectin. The fixed variables which were used in this research were 10 grams of banana peel (Musa sapientum),  10% water content of sample, and hydrochloric acid (HCl) as a solvent. The  extraction process was carried out by pH 1; 1.5, 2; the  time of 70, 80, 90, 100 minutes, and the temperature of 80 o C, 90 o C. The results showed that the highest  yield of the extraction was obtained at  90 o C, pH 1.5  during 80 minutes with  11.93%  water content of 0.79% ash content,  about 600-800mg and 4, 43% methoxyl  content. Keywords : equivalent weight, extraction, methoxyl content, pectin, yield