Pembuataan Pektin Dari buah Pepaya (Carica papaya L.) Sisa Sadap

Abstract

The effect of varying coagulant and time extraction in pectin production was investigated using papaya fmits (Corica papaya L.) as raw material $-om KUB Agropaptin, Sukaraja. Bogor. Time extraction being examined were 30, 60, and 90 minutes with ethanol 96 % and isopropanol as coagulants. Pectin was characterized on water, ash, methoxyl, galacturonic acid content, degree of esterifcation, viscosity, and pH. The evaluation was done by completely randomized design of factorial followed by least sigrrificant differences test. The result showed that varying coagulant had significant effect to pectin yield percentage, ash, and galacturonic acid content, atid pH, but no significant effect to water and, methoxyl content, degree of esterifcation, and viscosity. Time extraction had no significant effect to the parameter analyzed, except to galaturonic acid. The best result was derived front pectin using isopropanol as coagulant and 30 minutes of extraction time, which yield l8,69 percent.