CD Skripsi

Variasi Suhu Ekstraksi Pektin Limbah Cempedak (Artocarpus Integer)

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ABSTRACT
Chempedak peel wastes can be used as a source pectin raw materials. Pectin is an additional component needed in the food industry because it can change the functional properties of the product. The research aimed to get the best extraction of temperature on the quality of pectin from chempedak waste. This study used a non-factorial completely randomized design (CRD) consisting of five treatments and three replications. The treatments in this study consisted of: T1 (extraction temperature 70°C), T2 (extraction temperature 80°C), T3 (extraction temperature 85°C), T4 (extraction temperature 90°C) and T5 (extraction temperature 95°C). The data obtained were analyzed statistically using analysis of variance and continued with Duncan’s multiple range test (DMRT) at the 5% level. The result showed that the variation of extraction temperature had a significant effect on yield, moisture content, ash content, methoxyl, jellytime and organoleptic assessment descriptively of pectin. The best treatment in this study was T2 treatment where yield was 4.77%, moisture content was 9.53%, ash content was 4.14%, methoxyl was 11.32%, jellytime was 10.86 minutes and organoleptic assessment descriptively of pectin was 4.43 (slightly brown).
Keywords: chempedak, extraction of temperature, pectin

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1506115125

Penerbit

Pekanbaru : Universitas Riau –Fakultas Pertanian – Teknologi Pertanian., 2022

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1506115125

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 PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

DAUS

Versi lain/terkait

Lampiran Berkas

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