Open AccessCharacterization of Pectin from Cincau (Premna Oblongifolia Merr.) Leaves
Author(s) -
V Elsyana,
LR Alvita
Publication year - 2022
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/1012/1/012050
Subject(s) - pectin , chemistry , extraction (chemistry) , food science , botany , chromatography , biology
Pectin are polymer of D-galacturonic acids that connected by α-1, 4 glucosidic. Cincau ( Premna oblongifolia Merr.) leaves known as natural source of pectin. This research was aimed to investigate the characeristics of pectin extracted from cincau leaves ( Premna oblongifolia Merr.) using direct heating extraction method. The result of pectin characterization indicated that equivalent weight of 1162.72 mg, methoxyl of 5.06%, galacturonic content of 59.84%, and the degree of esterification of 48.01%. The conclusion of this study showed that pectin extracted from direct heating extraction were classified as low methoxyl pectin (esterification degree < 50%).