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Lenty Artha Siregar
Program Studi Imu dan Teknologi Pangan Fakultas Pertanian Universitas Sumatera Utara
Agriculture, Biological Sciences & Forestry Engineering

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Effect of Extraction Time on the Quality of Durian Peel Pectin Lenty Artha Siregar; Rona J Nainggolan; Mimi Nurminah
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 3 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

This research was aimed to know the effect of extraction time on the quality of durian peel pectin and to know how to extract pectin and to add economic value of durian peel waste. This research was conducted using a completely randomized design with one factor, namely the extraction time, 1 hour, 2 hours, 3 hours, 4 hours and 5 hours. The parameters analyzed were yield, moisture content, ash content, equivalent weigh, methoxyl content, galacturonic level and colour. Extraction time had highly significant effect on yield, moisture content, ash content, equivalent weight, methoxyl content, galacturonic level, and had no effect equivalent weight and colour. 5-hour extraction produced the best quality durian peel pectin. Keywords : durian peel,  extraction time, pectin
Co-Authors Mimi Nurminah Rona J Nainggolan