[Effect of peeling of cacao pod and volume ratio of extract to coagulant agent on pectin properties]
1996
Suryani, A. (Institut Pertanian Bogor (Indonesia). Fakultas Teknologi Pertanian) | Nasution, M.Z. | Laili, S.
One of the possibilities of cacao pod husk utilization is as a raw material for pectin production. Pectin is utilized largely in food industry, especially in making jam and jelly. The result of the analysis showed that the process of peeling can produce powdered pectin with high pectin content, anhydrouronic acid content, gel hardness and strength, and low solution viscosity. The higher volume of coagulant agent produced the higher powdered pectin yield, pectin content, and gel hardness. The best result was obtained from the combination of treatments: the peeling of cacao pod, and the coagulation with the volume ratio between extract and coagulant agent of 1:2. These combination of treatments produced powdered pectin with yield of 7.1542 percent, pectin content of 64,2796 percent, methoxyl content of 11.5070 percent. All calculations were based on dry bases
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