| dc.description.abstract | The optimum conditions of extracting pectin from vegetables and fruits are apples, grapefruit, lemons and bananas were studied. It was found that pectin from grapefruit peel gave good physical property, white and has a relatively highest yield. Therefore, in this study was interested to choose grapefruit peel as raw materials to optimum the conditions of pectin extraction. In the process of pectin extraction, the temperatures of the extraction were studied at various 50, 60, 70, 80 and 90 ?C by using hydrochloric acid for 24 hours. It was found that, when the temperature increased the pectin extract was increased while at 80 and 90 ?C have a similar effect. After that, pH conditions of the extraction were studied by various acids such as hydrochloric acid, nitric acid and acetic acid at the same concentration of 1.0 molar at 80 C for 24 hours (1,440 minutes). The results found that hydrochloric acid gave maximum pectin extracted yield. Finally, the extraction times were studied at 30, 60, 90, 120 and 1440 minutes using 1.0 M hydrochloric acid. From this work can optimized the pectin extraction condition as of 80 C and the extraction time was 90 minutes that gave maximum yield of pectin. At the otherwise, the times of extraction have no effect to the amount of pectin. The potential from this study had satisfactory results can be used to improve the extraction of pectin system. | en_US |
