Research Article
Extraction of Pectin from Breadnut Fruit (Artocarpus altilis Fosberg.) with Citric Acid
@INPROCEEDINGS{10.4108/eai.26-10-2020.2311324, author={Daris Ardiansyah and Ismiarni Komala and Zilhadia Zilhadia}, title={Extraction of Pectin from Breadnut Fruit (Artocarpus altilis Fosberg.) with Citric Acid}, proceedings={Proceedings of the 1st International Conference on Health Science, ICHS 2020, 26-27 October 2020, Jakarta, Indonesia}, publisher={EAI}, proceedings_a={ICHS}, year={2021}, month={8}, keywords={artocarpus altilis fosberg breadnut characteristics of pectin extraction}, doi={10.4108/eai.26-10-2020.2311324} }- Daris Ardiansyah
Ismiarni Komala
Zilhadia Zilhadia
Year: 2021
Extraction of Pectin from Breadnut Fruit (Artocarpus altilis Fosberg.) with Citric Acid
ICHS
EAI
DOI: 10.4108/eai.26-10-2020.2311324
Abstract
Pectin is a complex polysaccharide that is found in the primary cell wall of higher plants. Pharmaceutically, pectin has been used as a gelling agent, thickener, stabilizer emulsifier, and edible coating in the food industry. The purpose of this study was to extract and characterize the isolated pectin from breadnut fruit (Artocarpus altilis Fosberg). Extraction was conducted by using 1% citric acid (pH adjusted to 2, temperature 90oC) in the variation of times (2 and 3 hours). Furthermore, the yield and characteristics of pectin were evaluated statistically. The results showed that no significant differences in yield, water content, ash content, equivalent weight, and degree of esterification of pectin when extraction was conducted at different times (2 and 3 hours). Variation time of extraction only showed a significant effect on the methoxyl contents and galacturonic acid contents of pectin.
