Penggunan Natrium Metabisulfit (Na2S2O5) sebagai pemutih Pektin dari Kulit Buah Pepaya (Carica papaya L.,)

Pectin washigh value functional foods which widely useful in food industry because its ability to form watery gel. One of the most pectin source is papaya’s peel. The problem is drying process on food can make colour change to be brown  like on papaya peels’s pectin. Natrium metabisulphite can we use to avoid that. The purpose of this research is was get the best concentrate of natrium metabisulphite to make better quality from papaya peel’s pectin asspecialy in its colour. This research used Completedly Randomized Design (CRD) with five treatments and four replications. The treatments were increased  natrium metabisulphite (0%, 0.05%, 0.1%, 0.15% and 0.2%) on sulfitation process. The value of observation were analyzed using Analysis of Varians followed by Duncan’s New Multiple Range Test (DNMRT) on 5% level. The result of this research showed that increasing of natrium metabisulphite on sulfitation process given significants effect to the numbers of Yield pectin, water content and jelly colour but not significants on ash content, methoxyl content, viscosity and time of jelly. The result of this research got average values of yield pectin is 9.64-10.61%, water content is 6.18-7.00%, ash content is 4.69-4.78%, methoxyl contentis 3.32-3.42%, viscosity 30.02-30.23 cP, time of jelly is 14.21-14.23 minutes and jellycolour is dark brown until light brown.