Microwave Power and pH Regulating Solution Effect on Characteristics of Pectin from Sukun Peel (Artocarpus altilis) using Microwave Assisted Extraction (MAE)
- 10.2991/aer.k.201221.022How to use a DOI?
- pectin, sukun peel, MAE, Characterization, pH regulating solution
Pectin, a biopolymer which is a natural additive, is widely used in various countries. In the food industries, it is used as a basis for functional food, including fat replacer. In Indonesia, however, pectin is still imported. Previous studies reported that pectin can be obtained through the extraction of sukun peel (Artocarpus altilis) using reflux for about 180 minutes. In this study, pectin extraction was carried out using Microwave Assisted Extraction (MAE) because it has a shorter time advantage. This study aims to determine the effect of various power from the microwave on the yield of pectin from sukun peel and the effect of the type of pH regulating solution on the extraction process on the characteristics of extracted pectin. The characterization carried out was the determination of water content, equivalent weight, methoxyl content, galacturonic content and degree of esterification. The results of the pectin extraction using MAE at pH 1.5 for 3 minutes showed that the use of 450 Watt microwave power and sulfuric acid pH regulating solution were the best method because it produced the highest yield of pectin of 4.30% and 1.91% respectively. The characterization results showed that pectin had a moisture content of 0.014%, equivalent weight using sulfuric acid and citric acid were 4471.224 and 1595.793, respectively. Methoxyl content using sulfuric acid and citric acid was 12.60% and 8.78%, respectively. Galacturonic content using sulfuric acid and citric acid was 76.08% and 60.89%, respectively. The degree of esterification using sulfuric acid and citric acid was 94.82% and 81.87, respectively. Molecular weight using sulfuric acid and citric acid were 4471.242 and 1595.793, respectively. Based on FT-IR analysis, both extracted pectins obtained from the results of this study have a functional group in the same wavenumber range as the functional group in the standard pectin. Based on the above, pectin from sukun peel has met the specifications based on International Pectin Producers Association, thus can be used both in the food and pharmaceutical industries.
- © 2020, the Authors. Published by Atlantis Press.
- Open Access
- This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).
Cite this article
TY - CONF AU - Nancy Siti Djenar AU - Joko Suryadi PY - 2020 DA - 2020/12/22 TI - Microwave Power and pH Regulating Solution Effect on Characteristics of Pectin from Sukun Peel (Artocarpus altilis) using Microwave Assisted Extraction (MAE) BT - Proceedings of the International Seminar of Science and Applied Technology (ISSAT 2020) PB - Atlantis Press SP - 124 EP - 128 SN - 2352-5401 UR - https://doi.org/10.2991/aer.k.201221.022 DO - 10.2991/aer.k.201221.022 ID - Djenar2020 ER -