Warta IHP (Warta Industri Hasil Pertanian)
Vol 6, No 02 (1989)

(A Study on The Effect of Temperature, pH and Hidrolizing Time in The Extraction of Pectin from Passion Fruit Pericarp (Passiflora edulis sims).

SK, Subardj ( Balai Besar Industri Agro)
Sofiah, Siti ( Balai Besar Industri Agro)
Tarmidji, Entjep ( Balai Besar Industri Agro)
Astuti, Juli ( Balai Besar Industri Agro)

Article Info

Publish Date
07 Jul 2017

Abstract

A study on the effect of temperature, pH and time in hydrolizing passion fruit pericarp to produce pectin has been conducted. The result showed that the application of variable temperature altered the amount of pectin obtained significantly. However there was no significant effect of using variable pH and time of hidrolization as well as their interactions  on it. As much as 11,89% (d.b) of pectin was obtained at the hidrolization temperature of 100 C , which higher compared to that of the temperature of 60 C (9,85%) and of 80 C (10, 54%). Pectin obtained from the passion fruit pericarp extraction was categorized as a High Methoxyl Pectin which has the methoxyl content of more than 7%, with a jelly grade of 100 and a slow set characteristic that is setting time of about 3 minutes.

Copyrights © 1989




Citation Download
RIS
EndNote, Reference Manager, ProCite
BibTex
Latex, Jabref
Full PDF
2068.301 KB
Original Source
Download Original
Google Scholar
Check in Google Scholar
Journal Info
Warta IHP (Warta Industri Hasil Pertanian)
Website

Abbrev

ihp

Publisher

Politeknik AKA Bogor

Subject

Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

Description

Warta IHP (Industri Hasil Pertanian) is a Scientific Journal which is sourced from research papers, new theoretical/interpretive findings, and critical studies or reviews (by invitation) in the agro-based industry scope that cover any discipline such as: food science and technology, agricultural ...