Ekstraksi Dan Karakterisasi Pektin Kulit Jeruk Manis Kisar (Citrus sp.)

Extraction and Characterization of Pectin from The Oranges Peel of Kisar (Citrus sp.)

  • Jolantje Latupeirissa
  • Eirene G. Fransina
  • Matheis F.J.D.P. Tanasale
DOI: https://doi.org/10.30598/ijcr.2019.7-egf
Keywords: Characterization, Citrus sp., extraction, orange peel pectin

Abstract

Extraction and characterization of pectin from the oranges peel of kisar (Citrus sp.) have been done. Pectin was obtained from extraction oranges peel crust of kisar with HCl at temperature 90 °C during 4 hours. The content of albido and pectin are 69.17% and 82.82%, respectively. Identification functional group of pectin was using by FTIR spectrophotometer which OH-alcohol (3294.42–3373.50 cm-1), CH3-alifatic (2939.52 cm-1), C=O ester (1741.72–1730.15 cm-1), C=C alkene (1614.42–1643.35 cm-1), and C-O eter (1232.51–1276.88 cm-1).  Characterizations of pectin were equivalent weight (2011.6 mg), methoxyl content (1.17%), galacturonic level (41.64%), moisture content (28.46%), ash content (11.92%), and degree of esterification (15.95%).

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Published
2019-07-31
How to Cite
(1)
Latupeirissa, J.; Fransina, E.; Tanasale, M. Ekstraksi Dan Karakterisasi Pektin Kulit Jeruk Manis Kisar (Citrus Sp.). Indo. J. Chem. Res. 2019, 7, 61-68.
Issue
Vol 7 No 1 (2019): Edisi Bulan Juli (Edition For July)
Section
Research articles

Copyright (c) 2019 Eirene G. Fransina, Jolantje Latupeirissa, Matheis F.J.D.P. Tanasale

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