CD Tugas Akhir

Ekstraksi Pektin Dari Kulit Jeruk (Citrus Sp)

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Pectin is one of polymer hydrocolloid used in the food industry as a stabilizer. Its utilization is wider as the development of food industry. The purpose to be achieved in this research is to determine levels of pectin in pamelo skin (Citrus maxima) and sweet orange skin (Citrus sinensis). In this research pectin be produced from pamelo skin (Citrus maxima) and sweet orange (Citrus sinensis) by method of extraction using chloric acid. The result from this research is rendement pectin from pamelo skin in 8,99% while rendement pectin from sweet orange skin 6,36%, water contain of pectin from pamelo skin 7,96% while water contain of pectin from sweet orange skin 7,76%, ash contain of pectin from pamelo skin 2,59% while ash contain of pectin from sweet orange skin 2,41%, equivalent weight of pectin from pamelo skin 484,28 while equivalent weight of pectin from sweet orange skin 363,71, methoxyl concentration of pectin from pamelo skin 1,95% while methoxyl concentration of pectin from sweet orange skin 2,82% and galacturonate concentration of pektin from pamelo skin 47,45% while galacturonat of pectin from sweet orange skin 64,20%. The comparation of several parameter found that pectin from pamelo skin better then pectin from sweet orange skin. The result of pectin from pamelo skin and pectin from sweet orange has met the quality standard that has been set Standard National Indonesia.
Key words : chloric acid, extraction, hydrocolloid, orange skin, pectin

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

07 02. 016 (0001)

Penerbit

Pekanbaru : Universitas Riau - Fakultas Teknik - Teknik Kimia D III., 2016

Deskripsi Fisik

xiv, 27 hlm.: ill.; 29 cm

Bahasa

ISBN/ISSN

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Klasifikasi

07 02. 016 (0001)

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

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Info Detail Spesifik

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Pernyataan Tanggungjawab

DAUS

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