| dc.description.abstract | Pectin contained in sweet orange peel can potentially be the basic ingredient
of gelling agent in preparations that are useful for reducing the impact of
environmental pollution. This study aims to determine the effect of adding pectin
concentration to moisturizer gel preparations. Pectin isolation research was carried
out using the extraction method. Isolate pectin at pH 2, temperature 80°C for 60
minutes. The precipitate is then added ethanol to the filtrate to precipitate pectin and
finally drying to get dry pectin, which is 6.3255 grams. Pectin obtained in the form of
brown powder which was tested FF-JR (Fourier Transform Infra Red) and
characterized. Pectin characterization carried out included water content of 5.24%,
ash content of 2.49%, equivalent weight of 617.28 mg, methoxyl content of 10.54%,
galacturonic acid content of 114%, and esterification degree of 52.49%. Pectin from
sweet orange peel meets lnternasional Pectin Producers Association quality
standards. Pectin that has been characterized is made into the basic ingredient of the
gel moisturizer preparation of kepok banana peel extract in a formula with a
variation of 2% pectin; 2,5%; The 3% which is then carried out physical quality tests
of the gel include pH test, homogeneity test, organoleptic test, irritation test, viscosity
test, toxicity test. From the results of this study, it was obtained that moisturizer gel
preparations are safe to use. | en_US |
