Open AccessIsolation of Pectin from coffee pulp Arabica Gayo for the development of matrices membrane
Author(s) -
Uswatun Hasanah,
Mita Setyowati,
Edwarsyah,
Rustam Efendi,
Eka Safitri,
Rinaldi Idroes,
Lee Yook Heng,
Nor Diyana Md Sani
Publication year - 2019
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/523/1/012014
Subject(s) - pectin , citric acid , pulp (tooth) , chemistry , chromatography , arabica coffee , membrane , extraction (chemistry) , solvent , food science , biochemistry , horticulture , biology , medicine , pathology
Pectin from Arabica Gayo coffee pulp has been successfully isolated using citric acid as a solvent. The pectin extracted from the coffee pulp is determined by the extraction conditions. This study aims to produce pectin from dried coffee extract using citric acid using two factors, namely the difference factor of citric acid (1: 5 and 1: 20 b/v) and extraction time 75 and 150 minutes. The optimum ratio of Arabica Gayo coffee pulp with citric acid was 1:20 b/v with rendemen 7,8 % with 125 minute extraction time and at the temperature of 80 °C and pH 4. The methoxyl content of isolated pectin was 12.71 % and has been determined as high methoxyl pectin (HMP). The result of analysis with FTIR is known that the extract produced is pectin with comparison with pectin standard. The pectin has been used as a matrix membrane and showed its smooth surface gel form and smaller diameter from scanning electron microscopy (SEM). 1