Open AccessExtraction pectin from squash (Sechium edule sw) peels
Author(s) -
Diana Juliarti Puspitasari,
NOFITA DAMAYANTI,
Siti Nuryanti
Publication year - 2021
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 - 10.1088/1742-6596/1763/1/012037
Subject(s) - pectin , chemistry , yield (engineering) , extraction (chemistry) , sugar , food science , chromatography , horticulture , botany , biology , materials science , metallurgy
Squash ( Sechium edule SW) peels are wastes that have not been utilized. Inside the squash peel contains high economic compounds namely pectin that is used as a stabilizer in juice, jelly, jam and marmalades. The study aims to determine the effect of sample ratio and time extraction on the yield of pectin and the characteristics of squash skin pectin extracted. The study uses a completely randomized design with two factors, the ratio of samples 1:30, 1:40, 1:50, 1:60, 1:70 b/v dan extraction times 80, 90, 100,120 and 150 minutes. The extraction of pectin is done by citrate acids. The result showed that the optimum yield of pectin as much 22,1% can be extracted at a sample ratio 1:60 b/v and at 150 minutes of time extraction, the yield of pectin can be extracted optimum as much 24,60%. The characteristics of pectin were water content 8,86%, ash content 2,9%, methoxyl degree 12,81%, anhydrogalacturonic acid degree 37,77%, and esterification degree 16,73%. Pectin from squash peel is indicated as low methoxyl pectin that can be formed gel with sugar. The pectin produced has met the pectin quality standard of International Pectin Producers Association 2003.