Ekstraksi dan karakterisasi pektin dari kulit buah kakao

Abstract

Cacao husk n an abundant bv-product of cacao plantation in Indonesia. It has a great potential for pectin production. It contains pectin (18%), tannin (2%, catekin 0,01%)and antocainin (1,04%) Pectin is commonly used as gelling agent of food industries, In 1998, pectin consumption in Indonesia reached more than o thousand metric ton, which was imported with the value of US $ 5.2. This experiment aims to determine initial the effect of extracting acid and extration tone to the yield and properties of pectin produced from cacao husk. The musks are processed with three acid compounds, they are chloride acid, acetic acid, and citric acid. Extraction time is 45 and 66 minutes at 70 – 80 0C and pH 1.5