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https://ejournal.unib.ac.id/index.php/agroindustri
pISSN: 20885369 eISSN: 26139952
DOI :10.31186/j.agroind.11.2.120-132

DRAGON FRUIT PECTIN RENDER AND CHARACTERISTICS

RED (Hylocereus costaricensis) WITH DIFFERENT METHODS
AND EXTRACTION TIME

RENDEMEN AND CHARACTERISTICS OF RED DRAGON PEKTINS

FRUIT LEATHER (Hylocereus costaricensis) WITH THE DIFFERENCE
IN EXTRACTION METHOD AND TIME

Devi Silsia*, Laili Susanti, and Magrisa Febreini

Department of Agricultural
Technology, Faculty of Agriculture, Bengkulu University
*Email correspondence: [email protected]

Received 27-09-2021, repaired 06-11-2021, approved 18-11-2021

ABSTRACT

This study aims to determine the effect of the method and time of extraction on the yield and
characteristics of pectin Pectin extracted from red dragon fruit peel according to the SNI pectin (01-
2238-1991) and the International Pectin Producers Association (IPPA) 2003. The experimentals
design was a Completely Randomized Design with 2 factors. The first factor was the extraction
method used, namely (M1 = conventional method, M2 = ultrasonic method). The second factor was
extraction time (W1 = 15 minutes, W2 = 30 minutes, W3 = 60 minutes, and W4 = 90 minutes. The
experiment was carried out with three replications. The results showed that the extraction method had
a significant effect on yield , equivalent weight (BE), galacturonic acid content, degree of esterification,
water content and ash content, but had no significant effect on methoxyl content. Extraction time
significantly affected the yield, BE, methoxyl content, galacturonic acid content, degree of esterification,
water content and ash content. While the interaction of the two treatments significantly affected the
yield, equivalent weight, and water content. The highest yield was 13.57% obtained from the ultrasonic
method for 60 minutes. BE pectin produced either by conventional method or ultrasonic method with
extraction time of 30 and 60 minutes has met the standards of IPPA (2003) and SNI pectin (01-2238-1991).

Keywords: extraction time, pectin, red dragon fruit, ultrasonic method.

ABSTRACT

This study aims to determine the effect of the method and extraction time on the yield and
characteristics of red dragon fruit peel pectin according to SNI pectin (01-2238-1991) and the
International Pectin Producers Association (IPPA) 2003. The experimental design was a Completely
Randomized Design with 2 factors. . The first factor is the extraction method, namely (M1 =
conventional method, M2 = ultrasonic method). The second factor was the extraction time (W1=15
minutes, W2=30 minutes, W3=60 minutes, and W4=90 minutes). The experiment was carried out with
three replications. The results showed that the extraction method had a significant effect on yield,
equivalent weight (BE), galacturonic acid content, degree of esterification, moisture content and ash
content, but had no significant effect on methoxyl content. Extraction time has a significant effect on
yield, BE, methoxyl content, galacturonic acid content, degree of esterification, moisture content and ash content.
While the interaction of the two treatments had a significant effect on the yield, weight

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equivalent, and water content. The highest yield was 13.57% obtained from the ultrasonic method
for 60 minutes. BE pectin produced either by conventional method or ultrasonic method with
extraction time of 30 and 60 minutes has met the standards of IPPA (2003) and SNI pectin
(01-2238-1991).

Keywords: red dragon fruit, ultrasonic method, pectin, extraction time.

PRELIMINARY 7.12%, for low methoxyl pectin, 35% for

galacturonic acid content (min), minimum
One of the fruits that are widely esterification degree of 50% (high ester
consumed and developed in Indonesia today pectin) and maximum 50%
is the red dragon. Besides being consumed (low pectin ester).
directly, dragon fruit can be processed into Pectin separation can be done by
various processed products. extraction. The extraction
According to Jamilah et.al., (2011), 30% – process is a separation process with
35% of dragon fruit is fruit skin and is not solvent aid. Pectin can be dissolved in several
utilized and thrown away. kinds of solvents such as water and several
In the case of dragon fruit skin contains pectin kinds of compounds such as acids, organic
±10.8% (Yati et al., 2017). compounds and alkaline compounds. The
Pectin is a fiber component that is in solvent must be able to extract the target
the middle lamella layer and primary cell wall compound contained in the material (Tuhuloula
in plants (Yati et al., 2017). Pectin is a partially et al., 2013). There
methoxylated D galacturonic acid polymer in are several methods that can be used to
which the monomers are linked by 1,4 extract pectin, such as the MAE (Microwave
glycosidic bonds. Pectin contains not less Assisted Extraction)
ultrasonic
method,and
conventional,
others.
than 6.7% methoxyl group (-OCH3) and not
less than 74.0% galacturonic acid (C6H10O7) The conventional method is a method that is
calculated based on dry weight (Adhiksana et very commonly used. This method is extracted
al., 2017). Figure 1 shows
structure
theofchemical
pectin.
functions
The with the help of a solvent.
of pectin in the food industry are as a Conventional methods have been used by
thickener, stabilizer and gelling agent. several researchers in the extraction process
of red dragon skin pectin, such as Nazaruddin
et al (2011), Suwoto et al, (2017) and Yati et
al. (2017). According to Sulihono et al. (2012)
It also serves to stabilize and improve the damage and decrease in the quality of pectin
texture of processed foods. can be caused by excessive heat in the
conventional extraction process.

The MAE method has been used by

several researchers to replace the conventional
method of extracting pectin from red dragon
Figure 1. Chemical structure of Pectin fruit, such as Megawati and Ulinuha (2015)
and Nadir et al. (2019). The results showed
Based on SNI pectin (01-2238- that the MAE method affected the yield of
1991) and International Pectin Producers pectin. Another method that can be used to
Association (IPPA) 2003 pectin requirements extract pectin is by utilizing ultrasonic waves.
are 12% for water content (max), 10% for ash This method has been used, among others,
content (max), 600-800 mg for equivalent by Adhiksana (2017) and
weight, methoxyl content >7.12% (for high
methoxyl pectin) and 2, 5-

Yield and Characteristics of Fruit Peel Pectin ….(Silsia, et al.) | 121

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Adhiksana et al. (2017) to extract pectin from First, the extraction time (W1=15 minutes,
banana peels. Damanik and Pandia (2019) W2= 30 minutes, W3= 60 minutes, and W4=90
used this method to extract orange peel pectin. minutes) was the second factor. Each
experiment was repeated three times.
The ultrasonic method is an extraction
method using ultrasonic waves,with
acoustic waves namely
above
frequencies Research Stages
16-20 kHz. The non-destructive and non- Sample preparation
invasive nature of the ultrasonic method means Samples were obtained from juice
that this method can be used in various traders around the city of Bengkulu. The
applications. Kuldiloke (2002) states that the samples were washed and then sorted.
extraction process can be accelerated by the The clean samples were cut into small pieces
ultrasonic method. with a size of 1 cm x 1 cm and dried in an oven
for 48 hours at a temperature of 48 0C and
The cell wall of the material is broken down by then crushed to 80 mesh size (Tang, 2011).
ultrasonic vibrations so that the contents in it
can come out easily.
The use of ultrasonic methods in the Pectin Extraction
extraction of pectin from red dragon fruit peel 50 g of the mashed sample was put into
has not been reported. So that the properties an Erlenmeyer and added 100 ml of distilled
of the pectin produced are not yet known. The water and 300 ml of 0.05 N oxalic acid solvent.
purpose of this study was to determine the Pectin was extracted by conventional methods
effect of the method and extraction time on the and ultrasonic methods.
yield and characteristics
peel pectinofaccording
red dragon fruit
to SNI
pectin (01-2238-1991) and the International In the conventional method, Erlenmeyer
Pectin Producers Association (IPPA) 2003. containing a mixture of dragon fruit peel,
distilled water and oxalic acid was heated at
60 0C for 15, 30, 60, and 90 minutes to treatment)
(according
and then filtered. The filtrate obtained was
RESEARCH METHODS mixed with 96% ethanol (1:1), after which it
was precipitated for 24 hours, so that sour
Materials and tools pectin was obtained. The acid pectin was
The main ingredients used are dragon washed with 96% ethanol to separate the
fruit peel, hydrochloric acid (HCl) pa, aquades, monosaccharides and disaccharides.
NaCl pa,, NaOH pa, 96% ethanol, oxalic acid
pa, PP indicator pa. The equipment used is a Then dried in an oven at 40 0C for 24 hours.
Philips HR2221/00 grinder, Memmert UN110 Furthermore, the yield of pectin was calculated
oven, knife, analytical balance Sartorius and characterized based on the International
Pectin Producers Association and SNI Pectin
ED224S, calico cloth, measuring cup, Thermo
Scientific FB1410M-33 furnace, dropper, (01-2238-1991).
beaker, biuret, universal indicator, crucible , In the ultrasonic method, the extraction
process is carried out in an ultrasonic device.
thermometer, Erlenmeyer, separating funnel,
80 mesh ABM filter, Delta D150 H ultrasonic Erlemeyer containing sample mix
powder and oxalic acid are fed into the ultrasonic
cleaner , Jepo Tech TM-17SB hotplate, volume
apparatus. Extraction done
pipette, volumetric flask, suction ball, aluminum
cup. at 60 °C for 15, 30, 60, and 90 minutes. The
Research design next process is the same as extraction with
In this study used conventional methods.
2-factor complete randomized design. The
extraction method (M1 = conventional method,
M2 = ultrasonic method) is a factor

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Observation Parameter
yield 176 = weight of lowest pectic acid equivalent

The resulting pectin was weighed. Then

the yield is calculated, using the formula: (SNI Degree of esterification
01-2238-1991). The degree of esterification (DE) is
(%) = obtained through calculations using the formula:
dry pectin weight (g)
x 100% 176 x % methoxyl x 100
dry matter weight (g) =
31 x galacturonic levels

Equivalent Weight
(SNI 01-2238-1991)
A total of 0.5 g of pectin was added with 2
ml of 95% ethanol and then dissolved in 2.5%
Ash content
NaCl.
Pectin as much as 0.25 grams was put
The results of the mixing are dripped with 5
into a porcelain dish that had been weighed and
drops of phenolphthalein indicator and then
the constant weight was known and closed and
titrated using 0.1 N NaOH until the color changes,
weighed, then put into a kiln at 6000 C for 45
the titration volume is recorded (SNI
minutes. The ash obtained was put into a
01-2238-1991). The equivalent weight is
desiccator, after being cooled and then weighed
determined using the formula:
again to determine the constant weight (SNI
mg sample 01-2238-
=
ml NaOH x N NaOH
1991).
Methoxyl Level
(%) =
25 ml of 0.2N NaOH was added to the
solution resulting from the determination of BE, initial weight (g) final weight (g)
stirred until homogeneous 100%
final weight (g)
then cover and for 30 minutes.
Then 0.2 N . HCl solution was added Water content
as much as 25 ml and 5 drops of phenolp hthalein.
The water content is determined by
Then it was titrated with 0.1N NaOH until a pink
dried pectin for 8 hours in an oven at 400 C. The
color (SNI
formula for calculating the moisture content is as
01-2238-1991). Methoxyl content is calculated
follows:
using the formula:

(%) =
(%) =
mg NaOH x 31 x N NaOH
initial weight (g)ÿ ()
sample weight (mg) x 100 %
initial weight (g)

Description 31= MR methoxyl

Data analysis
Observational data were analyzed by
(ANOVA) using SPSS 24.0 software. The results
Galacturonic Level of the analysis that had a significant effect were
carried out by the DMRT test with a significance
Galacturonic levels are calculated using
level of 5%.
the formula:
(%) = RESULTS AND DISCUSSION
mg equivalent weight + methoxyl content X 176 x 100
yield
sample weight

Yield and Characteristics of Fruit Peel Pectin ….(Silsia, et al.) | 123

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The yield referred to here is the entire compared to research by Nazaruddin et al.
extract extracted with 0.05 N oxalic acid. The (2011) (15-20.1%) and Yati et al. (2017) (15%).
yield obtained is about 1.39% - The yield obtained in this study is higher than
the results of Jamillah's (2011) research, which
13.57%, as shown in Figure 2. is 10.8%.
The highest yield obtained by the conventional According to Aziz (2018) the yield is influenced
method is 13.25% and the ultrasonic method by factors including the type of solvent, solvent
is 13.57 %. concentration, extraction time and the type of
The yield obtained is smaller material extracted.

16.00%
13.57%e
14.00% 13.25%e

12.00% 10.58%d
yield 10.00%

8.00% 6.18%c
5.66%c 5.73%C
6.00%
3.66%B
4.00%
1.46%a
2.00%

0.00%
15 minutes 30 minutes 60 minutes 90 minutes

Extraction time

Conventional ultrasonic

Figure 2. Average yield (%) of pectin from red dragon fruit peel

The results of the yield analysis using by increasingmethod ultrasonic

mass transfer due to increased
ANOVA showed that the method, time and solvent penetration into the tissue. Cavitation
interaction showed significant results. The bubbles will form in the wall so that the pores
results of the DMRT test showed that the of the cell wall increase, pectin will be easily
pectin extracted for 15 minutes with the extracted.
conventional method was significantly different
Ultrasonic waves will be formed around the
the yield with the extraction yield for 30, 60 material, so the material will become hot and
and 90 minutes. Likewise with the yield of the release extract compounds. This process will
extraction for 60 minutes. But the yield with cause a double effect, namely the release of
extraction time of 30 and 90 minutes had no compounds due to stirring of heating cell walls
significant effect. Meanwhile, in the ultrasonic
method, the extraction results for 15, 30, 60 fluid and increased diffusion of the extract.
and 90 minutes were all significantly different. The entire liquid will be flowed with kinetic
energy, cavitation bubbles appear so that
Figure 1 shows that the ultrasonic there is an increase in mass transfer between
method can speed up the extraction. the solid-liquid surfaces. Fracture is generated
With a time of 15 minutes, the yield of 5.66% from ultrasonic cavitation so that the cell wall
was obtained, while the conventional method breaks and material transfer will increase (Liu,
only reached 1.46%. 2010).
According to Melecchi et al., (2006), extraction

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The yield obtained was higher with the showed that the yield produced by the
addition of extraction time. ultrasonic method was higher.
The highest yield was obtained from
extraction for 60 minutes, both using
ultrasonic and conventional methods. At the Equivalent Weight
extraction time of 90 minutes, there was a The equivalent weight is a measure of
decrease in yield, both in the conventional the presence of free
galacturonic
(unesterified)
the
acid
pectin
groups in
method and the ultrasonic method. Allegedly molecular chain (Arimpi and Pandia, 2019).
this happened because the solvent had The results of this equivalent weight
started to saturate. According to Ketaren measurement will be used as the basis for
and Suastawa (1995), there will be an testing the levels of methoxyl, galacturonic
increase in yield if the extraction time is acid and the degree of esterification. The
longer. Because the contact between the equivalent weight obtained in this study was
solvent and the material becomes longer. in the range of 379,878 mg - 1840,082 mg
This process continues until the solvent (Figure 3). The standard weight of pectin
Adhiksana et al. (2017) extracted
becomes saturated. equivalent according to IPPA (2003) and
pectin by conventional and ultrasonic SNI pectin (01-2238-1991) is 600-800 mg.
methods from banana peels, his research
also Results

2000 1840,082
1800

1600 1452,865
1235,911
1400
1250
1200
Equivalent
Weight
(mg)

1000

800
595,261
600 423.74
422.515 379,878
400

200

0
15 minutes 30 minutes 60 minutes 90 minutes

Extraction time

Conventional ultrasonic

Figure 3. Average equivalent weight (mg) of pectin from red dragon fruit peel

The ANOVA results show that the Likewise with the extraction for 30, 60 and
different methods and time and their 90 minutes.
interactions haveequivalent
a significant
weight
effectobtained.
on the Figure 3 shows the highest equivalent
weight found in the conventional method
The results of the DMRT test at the 5% level with a time of 60 minutes, which is 1840,082
showed that the extraction time gave a mg. This equivalent weight is still high.
significant difference to the equivalent weight Allegedly this is influenced by the nature of
of pectin. The results of the extraction with pectin or errors in the analysis process.
15 minutes of equivalent weight were This equivalent weight is higher when
significantly different with 30,60 and 90 minutes. compared to the results of the study of
Suwoto et al. (2017) which is 379,879 mg.

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In this study the solvent used and the

extraction temperature were the same as in Methoxyl Level
this study. The lowest equivalent weight The methoxyl content is expressed as
was obtained in the conventional method the amount of alcohol present in the pectin.
with a time of 90 minutes, which was 379, According to IPPA (2003) and SNI pectin
878 mg. According to Ranganna (1977) the standards (01-2238-1991), pectin is
longer the extraction takes place, the greater classified as high methoxyl if the
the possibility of pectin depolymerization so concentration is > 7.12% and low if the level is around 2.5-
that the equivalent weight decreases. The 7.12%. The methoxyl content obtained
equivalent weight of pectin obtained with ranged from 6% to 7.36%, meaning that the
extraction time of 15 and 90 minutes did not pectin obtained was of low methoxyl and
meet the standards of IPPA (2003) and SNI some of high methoxyl. Methoxyl levels in
pectin (01-2238-1991) because it was < 600 each treatment are shown in Figure 4.
mg.

8.00% 7.36% 7.19%

7.25% 7.25%

7.00%
6.25% 6%
6.24% 6.15%
6.00%

Methoxyl
Level
5.00%

4.00%

3.00%

2.00%

1.00%

0.00%
15 minutes 30 minutes 60 minutes 90 minutes

Extraction time

conventional ultrasonic

Figure 4. Average content of methoxyl (%) pectin from red dragon fruit peel

The results of ANOVA with a level of have low equivalent weight and better
5% showed that only the extraction time gelling ability (Aziz et al., 2018). The
had a significant effect on the methoxyl requirements of IPPA (2003) and SNI pectin
content. The DMRT test at 5% level showed (01-2238-1991) for methoxyl content have
that the levels of methoxyl pectin extracted been fulfilled.
for 15 minutes were significantly different
from the levels of methoxyl extracted for 30 Galacturonic Acid Level
and 60 minutes. The methoxyl content of One of the determinants of the quality
the extraction with a time of 30 minutes of pectian is the level of galactoronic acid,
significantly different with the time of 15 and which is an indicator of the purity of pectin
90 minutes. Pectin extracted for 90 minutes against neutral and other organic materials
had a significantly different methoxyl content (Rosalina et al., 2017). The higher the
compared to that extracted for 30 and 60 galacturonic content, the higher the quality
minutes. Methoxyl levels are related to of the pectin. According to IPPA (2003) and
equivalent weight. If the methoxyl content is SNI pectin (01-2238-1991) the minimum
high, the pectin will level of pectin is 35%. Value that

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obtained in this study between 48%- galacturonic acid extract for 15 minutes was
65%, as shown in Figure 5. significantly different from the extract for 60
The ANOVA results show that the minutes and 90 minutes. Likewise with the
extraction time has a significant effect extraction for 30 minutes.
on galacturonic acid levels. The results of
the DMRT test showed that the levels of acid

70.00% 65%
59.% 62%
58%
60.00% 53%
52% 51%
48%
50.00%
galacturonic
levels
acid

40.00%

30.00%

20.00%

10.00%

0.00%
15 minutes 30 minutes 60 minutes 90 minutes

extraction time

conventional ultrasonic

Figure 5. Average galacturonic acid content (%) pectin from red dragon fruit peel

Figure 5 shows the lowest value The degree of esterification shows

produced by the conventional method with the number of D-galacturonic acid residues
a time of 15 minutes by 48% and the highest in percent units where the carboxyl group
value produced by the ultrasonic method is esterified by ethanol (Fitria, 2013). The
with a time of 60 minutes, which is 62%. value of this esterification degree was
The longer the extraction time, the obtained from the comparison of methoxyl
galacturonic acid content also increases. content with galacturonic acid content.
So that the level of purity of pectin is higher Based on IPPA (2003) and SNI pectin
(Aziz et al., 2018). In addition, the resulting (01-2238-1991) high methoxyl pectin has
gel will be stronger. This is because the an esterification degree between 60-70%
three-dimensional network will be more and for low methoxyl pectin it ranges from
robust and able to trap the liquid in it 20-40%. The degree of esterification
(Sulihono et al,, 2012). All values obtained obtained was 54.65%-85.77%., as shown
have met the IPPA (2003) and SNI pectin in Figure 6. This value indicates that the
standards (01-2238-1991). pectin obtained is a high ester pectin.

Esterification Degree

Yield and Characteristics of Fruit Peel Pectin ….(Silsia, et al.) | 127

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100.00%

90.00% 85.77%
79.21%
80.00% 69.58%
71.08%
66.74% 65.90%
70.00% 58.73%
esterification
Degree
of
60.00% 54.68%

50.00%

40.00%

30.00%

20.00%

10.00%

0.00%
15 minutes 30 minutes 60 minutes 90 minutes

Extraction time

conventional ultrasonic

Figure 6. Average value of esterification degree (%) of pectin from red dragon fruit peel

The ANOVA results showed that the decreased (Roikah et al., 2016). The lowest
interaction between the method and the esterification degree value was obtained from
extraction time did not significantly affect the the ultrasonic method with a time of 60 minutes
value of the degree of esterification of the pectin produced.
with a value of 54.68% and the highest was
The difference in method and the time difference produced by the conventional method with a
have a significant effect on the value of the time of 15 minutes, with a value of 85.77%.
degree of esterification with a level of 5%, so Pectin extracted for 15 and 90 minutes using
that it is continued on the DMRT test at a level of 5%. the conventional method and 15 minutes with
DMRT test results show that the extraction time the ultrasonic method the degree of esterification
provides a significant difference does not meet the IPPA (2003) and SNI pectin
to the value of the degree of esterification standards (01-22).
produced. The degree of esterification of pectin 2238-1991), because the value exceeds 70%.
extracted for 15 minutes was significantly
different from the extraction yield of 30, 60 and Ash Level
90 minutes and the pectin extracted for 30 One of the quality of pectin can be seen
minutes was not significantly different from the from the ash content. If the ash content is low,
extraction yield of 60 minutes. the pectin quality will increase. The ash content
Figure 6 shows that the degree of obtained is 6.15%-8.50%, which can be seen in
esterification obtained decreases with increasing Figure 7. The ash content value has met the
extraction time. IPPA (2003) and SNI pectin standards
Because pectin turns into pectic acid, and (01-2238-1991), which is a maximum of 10%.
methyl ester turns into galcoronic acid, so the
degree of esterification

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9.00% 8.50%
8.01%
8.00% 7.17% 7.51%
6.72% 6.72%
7.00%
6.15% 6.34%
6.00%
content
ash

5.00%

4.00%

3.00%

2.00%

1.00%

0.00%
15 minutes 30 minutes 60 minutes 90 minutes

extraction time

conventional ultrasonic

Figure 7. Average ash content (%) of pectin from red dragon fruit peel
The ANOVA results show that between on the ultrasonic method with a time of 15
the method and the extraction time, the minutes, which is 6.15%. According to Fitria
interaction does not have a significant effect (2013) the remaining organic matter and the
on the ash content produced, but the method method used will affect the ash content. If
and the extraction time have a significant the ash content is high, the percentage of
effect. pectin content will decrease (Jariyah et al., 2015).
at the 5% level. The results of the DMRT test The ash content of the ultrasonic method
at the 5% level showed that the pectin which is smaller than the ash content of the
obtained with an extraction time of 15 minutes conventional method indicates that the pectin
was significantly different from the pectin produced by the ultrasonic method is purer
extracted from 30, 60, and 90 minutes. But than the conventional method.
the results of the pectin extract with a time of
60 minutes had no significant effect with 90 minutes.
Figure 7 shows the ash content Water content
produced by the ultrasonic method is lower Figure 8 shows the water content
than the ash content of the conventional obtained. The value is in the range of
method. The highest ash content is found in 2.16-3%, all of which have met the IPPA
the conventional method of extraction time of (2003) standard and SNI pectin (01-2238-1991)
90 minutes, which is 8.50%. The lowest ash which is a maximum of 12%.
content is

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3.50%
3%
2.87%
3.00% 2.44%
2.52%
2.40%
2.50% 2.35%
2.16% 2.20%

content
Water 2.00%

1.50%

1.00%

0.50%

0.00%
15 minutes 30 minutes 60 minutes 90 minutes

Extraction Time

conventional ultrasonic

Figure 8. Average water content (%) of pectin from red dragon fruit peel

The ANOVA results showed that the CONCLUSION

method and time of extraction and their
interactions had a significant effect on the Extraction method and time, and their
water content. The test results with DMRT interactions have a significant effect
showed that the water content of the extracted on the yield, equivalent weight and moisture
pectin for 15 minutes was significantly content of the obtained pectin. The highest
different from the extraction yield of 30, 60, yield of 13.57% resulted from the ultrasonic
and 10 minutes. For the 30 minute extraction, method with an extraction time of 60 minutes.
there is no significant effect The extraction method and time have a
with 60 minutes of extraction. significant effect on the degree of esterification
Figure 8 shows the water content of and ash content. Extraction time has a
the ultrasonicconventional
method is lower
method.
than the significant effect on equivalent weight,
methoxyl content, galacturonic acid content,
The highest water content was found in the degree of esterification, ash content and
conventional method of extraction for 60 moisture content. The pectin obtained both
minutes, which was 3%. The lowest level is by conventional and ultrasonic methods with
extraction times of 30 and 60 minutes has
found in the ultrasonic method with a time of
90 minutes, which is 2.16%. In accordance met the standards of IPPA (2003) and SNI
with the results of Desmawarti
research, (2017) if and Hamzah's
the process is pectin (01-2238-1991). The best extraction
method and time is the ultrasonic method
longer, the pectin water content will decrease.
with a time of 60 minutes, because the yield
The high extraction temperature and time obtained is the highest and the quality
will hydrolyze the pectin polymer into shorter characteristics meet IPPA (2003) and SNI
chains. However, the conventional method pectin (01-2238-1991).
with a time of 60 minutes has increased, this
is thought to occur due to less than optimal BIBLIOGRAPHY
storage conditions and raw materials.
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(2017). Utilization of Ultrasonic in
Pectin Extraction Process from Banana
Peel with Acid Solvent

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SNITT POLTEKB, 2, 169-173. Effect of Quality Level of Vanilla Fruit
and Ratio of Material to Solvent on Yield
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