Ekstraksi Dan Karakterisasi Pektin Dari Buah Pandan Laut (Pandanus tectorius)

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dc.contributor.authorLutfi, Musthofa
dc.contributor.authorWidyaningrum
dc.contributor.authorNugroho, Wahyunanto Agung
dc.date.accessioned2015-08-01T03:11:37Z
dc.date.available2015-08-01T03:11:37Z
dc.date.issued2015-08-01
dc.description.abstractPectin is an additive compound that serves as a gelling agent. Pectin is widely used both in food and non-food Industries. So far the pectin needs are met from imported, whereas the source of pectin is very easy to obtain . One of the possible sources of pectin is pectin derived from Pandanus tectorius fruit because there is very little use of and research on plants so that it is necessary to research the extraction of pectin. This study aims to determine the effect of temperature and extraction time on the quality of the resulting pectin from fruit Pandanus tectorius and looking for the right combination to get good results. Intake of fruit pectin Pandanus tectorius done by solvent extraction method using water acidified by adding hydrochloric Acid. Analysis was conducted on the yield, moisture content, equivalent weight, methoxyl content, ash content, galakturonat acid content and gel strength. Variations in temperature and duration of heating effect on the amount of pectin is produced where the highest pectin obtained at extraction temperature of 80°C and 80 minutes is equal to 14,26%. Based on Bayes method produced the best pectin is extracted pectin temperature of 80°C for 80 min. Pectin with the best extraction conditions were compared with commercial pectin. The parameters are compared with the corresponding parameters established standards covering the Food Chemical Codex. Pectin research results also have better quality than commercial pectin.en_US
dc.description.sponsorshipProsiding Seminar dan Lokakarya Nasional FKPT-TPI 2014en_US
dc.identifier.isbn978-979-792-512-3
dc.identifier.otherwahyu sari yeni
dc.identifier.urihttp://repository.unri.ac.id/xmlui/handle/123456789/7378
dc.language.isoenen_US
dc.subjectExtractionen_US
dc.subjectcharacterizationen_US
dc.subjectPandanus tectoriusen_US
dc.subjectPandan seaen_US
dc.subjectpectinen_US
dc.titleEkstraksi Dan Karakterisasi Pektin Dari Buah Pandan Laut (Pandanus tectorius)en_US
dc.title.alternativeExtraction and Characterization Pectin from Pandan Sea (Pandanus tectorius)en_US
dc.typeUR-Proceedingsen_US

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