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EKSTRAKSI PEKTIN DARI WORTEL (Daucus carota L.) BERDASARKAN PENGARUH KONSENTRASI ASAM SITRAT DAN WAKTU EKSTRAKSI
Pectin is widely used in the food, pharmaceutical, cosmetic, and biomedical industries due to its gelling, thickening, stabilizing, and emulsifying properties. Pectin is also used as biomedical and biomaterial ingredients. In Indonesia, the demand for pectin has grown by 10–15% each year. Most pectin is extracted from fruit peels, but it can also be extracted from other sources, such as carrots. This study aimed to determine the effect of concentration of citric acid and extraction time of carrot powder on the physicochemical characteristics of pectin. The study used a two-factor randomized block design (RBD). The first factor was citric acid concentration (K), which had three levels: K1 (5%), K2 (7%), and K3 (9%). The second factor was extraction time (W), which also had three levels: W1 (90 minutes), W2 (120 minutes), and W3 (150 minutes). The results showed that the pectin had a yield (12.90% – 17.35%), moisture content (6.98% – 10.59%), ash content (0.99% – 2.02%), equivalent weight (548.05 mg – 776.77 mg), methoxyl content (4.84% – 5.93%), galacturonic acid content (52.58% – 61.38%), esterification degree (46.13% – 59.77%), color of L (38.31 – 53.26), a (18.27 – 30.80), b* (23.79 – 34.99), chroma (29.99% – 45.93%), and oHUE (48° – 53°). The best treatment was obtained at 7% citric acid and 90 minutes of extraction, producing the highest yield (17.35%), equivalent weight (776.77 mg), methoxyl content (5.93%), and degree of esterification (59.77%).
TEKNOLOGI PANGAN, UNIVERSITAS SULTAN AGENG TIRTAYASA
EKSTRAKSI PEKTIN DARI WORTEL (Daucus carota L.) BERDASARKAN PENGARUH KONSENTRASI ASAM SITRAT DAN WAKTU EKSTRAKSI (Text)
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S Agriculture (General)
T Technology (General)