Ekstraksi dan Karakterisasi Pektin dari Limbah Kulit Buah Kakao

Abstract

Content and characteristic of pectin that is found in fruits and vegetables produces vary widely depending on the source and the extraction method used. The aim of this study was to extract pectin from pod of kakao fruits chemically at various pH (acidity) and time of extraction, and then determining chemical and physical characteristics. The pH of extraction was made at 2.0, 2.5, and 3.0 using sulfuric acid, and extraction time were 30, 60, and 90 minutes. The temperature of extraction was 90°C. To obtained the optimal extraction was to change one factor at a time while holding the others constant. Parameter measured were rendemen, ash content, equivalent weight, metoxy content, anhidrouronic acid content, rheology and viscosity, and the results compared with the standard commercial pectin. The result of research showed that: The highest rendemen obtained by extraction at pH of 2.0 for 60 minutes, that is 6. 77 %. Chemical parameters were increased as the pH of extraction increased, but decreased as the time increased. Those chemical parameters of the extracted pectin were generally lower than those of the standard commercial pectin. Rheology property of the extracted pectin is similar with that of the commercial products which belong to pseudoplastis and was not influenced by the pH and the time of extraction. The pH extraction at pH 2.0 and 2.5 resulted in similar viscosity and became lower at pH 3.0. Similar viscosity observed on the pectin extracted by 30 and 60 minutes of extraction. The viscosity of the pectin extracted in this study was lower than that of the commercial pectin.