Ekstraksi Dan Isolasi Serta Karakterisasi Pektin Pektin Dari Kulit Buah Markisa (Passiflora eduis) = Extraction and Isolation Used Characterization of Pectin Derived from Passion Fruit Rind (Passiflora edulis)

Abstrak A study had been done on variation of pH, length and temperature of extraction, as well as precipitation using various agents on pectin properties derived from passion fruit rind with the objective to obtain of high yield and of high quality of the resulted pectin. Extraction temperatures were varied from 70, 80 to 90 °C with 1 M aluminum chloride, acetone, and 95% alcohol as precipitating agents. The pectin obtained was determined for its yield percentage, water content, ash, methoxyl, polygalacturonic acid, degree of esterification, viscosity, and colour. The results indicated that pectin extraction from passion fruit rind was optimum when it was done for 90 minutes at pH 2.5. Increasing extraction temperature resulted in higher pectin yield and ash content both, but lower methoxyl, polygalacturonic acid, esterification, viscosity, and water content. Pectin precipitated using acetone had higher methoxyl, polygalacturonic acid, esterification, water content, and viscosity compared to the one using alcohol or aluminum chloride, but with lower ash content. The highest pectin yield i.l of 14.06% was obtained when extraction at 90 °C was done for 90 minutes with alcohol as precipitating agent. But pectin of good quality based on the content of methoxyl content, polygalacturonic acid, viscosity, and ash, was obtained when extraction temperature was at 70 °C using acetone as precipitating agent. Keyword : Extraction temperature â precipitation â passion fruit rind â pectin â pectin yield percentage and qualit