EKSTRAKSI PEKTIN BUAH PEDADA (Sonneratia caseolaris) DENGAN ASAM KLORIDA
| Main Authors: | Jariyah, Jariyah, Rosida, Dedin F, Sarofa, Ulya, Aini, Nurul |
|---|---|
| Format: | Proceeding PeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2016
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| Subjects: | |
| Online Access: |
http://repository.upnjatim.ac.id/16/1/buah_pedada.pdf http://repository.upnjatim.ac.id/16/ |
Daftar Isi:
- Pedada Fruit (Sonneratia caseolaris) has not been used optimally, although some people have been using its such as syrup, cake and candy. However, basic information of the mangrove resource is very limited. One of the component of pedada fruit is pectin which use in food industry and medicine, This study aimed to determine the effect of volume and extraction timing of pedada pectin (Sonneratia caseolaris). This research used Completely Randomized Design that consists of 2 factors with 2 replications. The first factor were extraction volume (200, 250, and 300 mL)) and the second factor were extraction time (30, 60, and 90 min). The results showed that the extraction volume of 300 mL and extraction time for 30 minutes were produced crude pectin with 13.06% of pectin yield, 5.55% of water; 13.12% of ash; 357.98 g/eq of equivalent weight; 9.44% of methoxyl; and 41.63% of anhydrogalacturonat acid. Keywords: anhydrogalacturonat acid, equivalent weight, methoxyl