CD Skripsi

Lama Waktu Ekstraksi Terhadap Karakteristik Pektin Buah Mengkudu

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ABSTRACT
Pectin is one of the polysaccharides obtained from fruits. It is commonly
used for made jelly and thickeners additive in food. The raw material for pectin that
used in this research was noni fruit. Noni fruit has a strong aroma and people dislike
the taste. It was the reason of non-optimal resource utilization of noni fruit. The
purpose of this research was to obtain the best extraction time in the manufacture
of pectin from noni fruit according to the quality standards. This research used an
experimental method by using a completely randomized design (CRD) with five
treatments and three replications. The treatments in this research were P1 (70
minutes of extraction), P2 (90 minutes of extraction), P3 (110 minutes of
extraction), P4 (130 minutes of extraction), and P5 (150 minutes of extraction). The
data were obtained by using analysis of variance (ANOVA) and continued by
duncan’s new multiple range test (DNMRT) at 5%. The results showed that the
extraction time of noni fruit pectin with the best treatment was 150 minutes and it
was significantly affected with all of the parameters. The best treatment complies
with the quality standards set by IPPA (International Pectin Producers Association)
was 19,10% yield, 9,60% moisture content, 8,72% ash, 349,66 mg equivalent
weight, and 6,27% methoxyl content.
Keywords: extraction time, noni fruit, pectin

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1806113322

Penerbit

Pekanbaru : Universitas Riau –Fakultas Pertanian– TEKNOLOGI INDUSTRI PERTANIAN., 2023

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1806113322

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI INDUSTRI PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

DAUS

Versi lain/terkait

Lampiran Berkas

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