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primary topic: EKSTRAKSI PEKTIN DARI WORTEL (Daucus carota L.) BERDASARKAN PENGARUH KONSENTRASI ASAM SITRAT DAN WAKTU EKSTRAKSI

EKSTRAKSI PEKTIN DARI WORTEL (Daucus carota L.) BERDASARKAN PENGARUH KONSENTRASI ASAM SITRAT DAN WAKTU EKSTRAKSI
type: Thesis
type: Article
abstract: 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%).
date: 2026-03-11
status: published
creator: Dayana Fatimah Zahra
author list: authors
THS: WINDA NURTIANA
THS: MOHAMAD ANA SYABANA
type: EPrint
type: ThesisEPrint
is part of: repository
has document: EKSTRAKSI PEKTIN DARI WORTEL (Daucus carota L.) BERDASARKAN PENGARUH KONSENTRASI ASAM SITRAT DAN WAKTU EKSTRAKSI (Text)
subject: S Agriculture (General)
subject: T Technology (General)

EKSTRAKSI PEKTIN DARI WORTEL (Daucus carota L.) BERDASARKAN PENGARUH KONSENTRASI ASAM SITRAT DAN WAKTU EKSTRAKSI (Text)
type: Document

EKSTRAKSI PEKTIN DARI WORTEL (Daucus carota L.) BERDASARKAN PENGARUH KONSENTRASI ASAM SITRAT DAN WAKTU EKSTRAKSI (Text)
type: Document

EKSTRAKSI PEKTIN DARI WORTEL (Daucus carota L.) BERDASARKAN PENGARUH KONSENTRASI ASAM SITRAT DAN WAKTU EKSTRAKSI (Text)
type: Document

EKSTRAKSI PEKTIN DARI WORTEL (Daucus carota L.) BERDASARKAN PENGARUH KONSENTRASI ASAM SITRAT DAN WAKTU EKSTRAKSI (Text)
type: Document

EKSTRAKSI PEKTIN DARI WORTEL (Daucus carota L.) BERDASARKAN PENGARUH KONSENTRASI ASAM SITRAT DAN WAKTU EKSTRAKSI (Text)
type: Document

EKSTRAKSI PEKTIN DARI WORTEL (Daucus carota L.) BERDASARKAN PENGARUH KONSENTRASI ASAM SITRAT DAN WAKTU EKSTRAKSI (Text)
type: Document

EKSTRAKSI PEKTIN DARI WORTEL (Daucus carota L.) BERDASARKAN PENGARUH KONSENTRASI ASAM SITRAT DAN WAKTU EKSTRAKSI (Text)
type: Document

EKSTRAKSI PEKTIN DARI WORTEL (Daucus carota L.) BERDASARKAN PENGARUH KONSENTRASI ASAM SITRAT DAN WAKTU EKSTRAKSI (Text)
type: Document

UNIVERSITAS SULTAN AGENG TIRTAYASA
type: Organization

TEKNOLOGI PANGAN, UNIVERSITAS SULTAN AGENG TIRTAYASA
type: Organization

MOHAMAD ANA SYABANA
type: Person
given name: MOHAMAD ANA
family name: SYABANA

WINDA NURTIANA
type: Person
given name: WINDA
family name: NURTIANA

Dayana Fatimah Zahra
type: Person
given name: Dayana Fatimah
family name: Zahra

FAKULTAS PERTANIAN
type: Organization

PROGRAM STUDI TEKNOLOGI PANGAN
type: Organization

HTML Summary of #59187 EKSTRAKSI PEKTIN DARI WORTEL (Daucus carota L.) BERDASARKAN PENGARUH KONSENTRASI ASAM SITRAT DAN WAKTU EKSTRAKSI
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primary topic: EKSTRAKSI PEKTIN DARI WORTEL (Daucus carota L.) BERDASARKAN PENGARUH KONSENTRASI ASAM SITRAT DAN WAKTU EKSTRAKSI

S Agriculture (General)
type: Concept

T Technology (General)
type: Concept