UJI KARAKTER FISIKOKIMIA PEKTIN DARI ALBEDO NANGKA (Artocarpus heterophyllus) DENGAN KONSENTRASI ASAM ASETAT DAN WAKTU EKSTRAKSI SERTA PENGGUNAANYA PADA JELLY DRINK JAMBU BIJI MERAH

The production of jackfruit waste is increasing as it is produced in a large quantities. Jackfruit’s skin waste can be produced as pectin because it contains 8 percent pectin. Pectin can be functioned as a thickening agent in food products, in this case, jelly drink. The purpose of this research is to process the jackfruit’s skin into pectin and applied it to guava jelly drink as an gelling agent. This research consisted of 2 steps. The first step was using Randomized Complete Block Design (RCDB) method with 2 factors. The first factor was acetic acid concentration (0,5; 1,0; 1,5 N) and the second factor was the extraction time (60, 90, 120 minutes). The analysed parameters were yield, water content, ash content, equivalent weight, methoxyl level, galakturonat level, degree of esterification and viscosity. The second step was using simple Randomized Block Design (RDB) method with concentration pectin factor (0,5;1,0;1,5;2,0;2,5%). The analysed parameters were water content, ash content, gel power, colour and hedonic test. The best pectin was applied into guava jelly drink. The result of the research produced pectin which met the standard of IPPA was A3W3 treatment with the acetic acid concentration of 1,5 N and 120 minutes of extraction time. Pectin A3W3 was applied into guava jelly drink with 5 concentrations. The panelist’s favorite guava jelly drink was KP3 which had 1,5% pectin concentration. The results obtained were water content 71,7%; ash content 110,1%; gel power 0,180 Newton; (L) 42,5; (a+) 8,3; (b+) 7,4; suction power 3,7 (easy to be sucked); taste 3,7 (delicious) and texture 3,4 (quite felt)