Varying temperature extraction and coagulant, and characterization of passion fruit rind pectin
2000
Laga, S. (Universitas "45" Ujung Pandang (Indonesia). Fakultas Pertanian)) | Marseso, D.W. | Haryadi
Research on varying temperature extraction and coagulant, and characterization of passion fruit rind pectin has been done with objective to find extration method and what coagulant to use to maximize of high quality pectin yield. Extraction temperatures being examined were 70, 80, and 90 deg. C with aluminum chloride, aceton, and alcohol as coagulants. Pectin that was produced was quantified in terms of yield percentage, and was determined for water content, ash, metoxyl, polygalacturonic acid, degree of esterification, viscosity, color, and coagulum. The evaluation was done by Completely Randomized Design of factorial nature followed by Least Significant Difference test. The results showed that extraction temperature significantly affected pectin yield percentage, polygalacturonic acid, water content, ash, and viscosity, but no significant was observed in terms of metoxyl content, degree of esterification, and color. Coagulant was highly affected pectin yield percentage, metoxyl, polygalacturonic acid, degree of esterification, water content, ash, viscosity, and color of pectin that was produced from passion fruit rind. The highest pectin yield percentage was achieved when extraction was done at 90 deg. C with alcohol as coagulant. However, better quality pectin was yielded at 70 deg. C extraction with aceton as coagulant
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