National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Pectin was found in the part of the vegetables or fruits that it was in the pod husk cacao contain 11-15% pectin in dry basis. Pectin isolation could be done with acid, base or another solution look like ammonium sulphate. Dry pectin isolation with hydrochloric acid applied temperature and time extraction were done by Respon Surface Methodology (RSM) which each factor had 5 level with composite design. Hydrochloric acid applied on level 0.653, 1, 1.5, 2 and 2.282 M, temperature applied on level 43.18, 50, 60, 70 and 76.82áµ’C. Extraction time applied on level 3.318, 4, 5, 6 dan 6.282 hours. The base on the optimization by RSM calculation that was pectin recovery about 12% (wet basis) with condition hydrochloric acid 1.58 M, Temperature 62.28oC and Extraction time 4.80 hours. The really dry pectin extraction with condition hydrochloric acid 1.58 M, temperature 62.28oC and extraction time 4.80 hours by RSM that pectin extracted about 11.70%, with methoxyl content 58.45%, galacturonate content 49,87% and clarity 72%.
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