Open AccessOptimization of Pectin Extraction from Pedada Fruit (Sonneratia caseolaris)
Author(s) -
Jariyah,
Murtiningsih Murtiningsih,
Astri Widyawati
Publication year - 2020
Publication title -
journal of physics. conference series
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.21
H-Index - 85
eISSN - 1742-6596
pISSN - 1742-6588
DOI - 10.1088/1742-6596/1569/3/032010
Subject(s) - pectin , extraction (chemistry) , yield (engineering) , response surface methodology , chromatography , chemistry , botany , horticulture , food science , biology , materials science , metallurgy
Pedada has a high pectin content that can be used for produce pectin. The study aimed to determine the optimum conditions of extraction time and temperature on the quality of pectin. This study consists of 2 stages, the first stage determines the best treatment for temperature and extraction time. The second stage was to determine the optimization of pectin extraction using RSM (Response Surface Methodology). The best treatment for the first extraction was obtained at 80°C and 120 minutes, and the code and experimental level values were obtained +1,414 (94,1421°C:162,426 minutes); +1 (90°C:150 minutes); 0 (80°C:120 minutes); -1 (70°C:90 minutes); -1,414 (65,8579°C:77,5736 minutes). The result of extraction optimization was 89,59°C and 128,55 minutes with a yield of 7,66%, equivalent weight 850,42mg, methoxyl content 3,71%, galacturonic content 85,17% and esterification degree 24,99% with desirability 0,75.