Ekstraksi Dan Karakterisasi Pektin Dari Kulit Nanas Dengan Variasi Suhu Dan Ph

ABSTRACT This study aimed to obtain the best extraction temperature and pH for the pectin characteristics of pineapple peel in accordance with the quality standards of the International Pectin Producers Association (IPPA). The research was conducted experimentally using a factorial complete random design (CRD) consisting of two factors. The first factor was the extraction temperature of S1…