Pembuatan Pektin dari Buah Pepaya (Carica papaya L.) Sisa Sadap

Abstract

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