Optimizing of Pectin Extraction from Durian Rind Using Vinegar
Keywords:
Pectin extraction, Durian rind, Vinegar, Low methoxy pectinAbstract
The optimization of pectin extraction from durian rind extracted by vinegar was studied. The experiment was designed by Box-Behnken design with 4 independent such as temperature (◦C) time (minutes) pH and liquid/solid ratio (ml/g). The percent of pectin yield is the response. The results showed that the optimum condition of pectin extracted from durian rind using vinegar is time 20 minutes, temperature 100◦C, pH 2.24 and liquid/solid ratio 7.42 ml/g. The percent yield of pectin and the degree of esterification were 11.95% and 40.81% respectively. The results found that the pectin extracted by vinegar extraction is low methoxy pectin.
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