Isolasi Pektin dari Kulit Durian (Durio zibethinus) sebagai Gelling Agent pada Masker Gel Ekstrak Biji Alpukat (Persea americana Mill.)

Abstract

Durian skin is a waste that can be processed into several products in various fields. Durian skin has a pectin content of ±17%. In the cosmetic and food industries, pectin is used as a geller, binder, stabilizer, and thickener. This study aims to isolate pectin, characterize pectin and determine the effect of differences in pectin concentration as a gelling agent on viscosity produced in avocado seed extract gel mask preparations. Pectin isolated results were analyzed qualitatively using FTIR (Fourier Transform Infra Red) and met the requirements of IPPA (International Pectin Producers Association) with a moisture content value of 7.12%, ash content of 7.23%, equivalent weight of 819 mg, metho.xyl content of 11.10%, galacturonic acid content of 85.88% and esterification degree of 73.36%. Pectin that has been characterized is made into a gel mask in 3 formulas with pectin concentrations of 2%, 3% and 4%, then evaluated for physical properties including pH, homogeneity, organoleptis, viscosity, and irritation. The results showed that the higher the concentration of pectin added, the higher the viscosity of the gel mask produced and the addition of durian peel pectin to the avocado seed extract gel mask did not affect the skin condition of consumers.