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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2016.5(11): 751-756
DOI: http://dx.doi.org/10.20546/ijcmas.2016.511.086


Pectin Isolation from Dry Pod Husk Cocoa with Hydrochloride Acid
Gatot Siswo Hutomo*, Abdul Rahim1 and Syahraeni Kadir
Department of Food Science, Faculty of Agricultural, Tadulako University, Jln. Soekarno Hatta Km. 9 Palu Central Sulawesi, 94118 Indonesia
*Corresponding author
Abstract:

Pectin was found in the part of the vegetables or fruits that it was in the pod husk cacao contain 11-15% pectin in dry basis. Pectin isolation could be done with acid, base or another solution look like ammonium sulphate. Dry pectin isolation with hydrochloric acid applied temperature and time extraction were done by Respon Surface Methodology (RSM) which each factor had 5 level with composite design. Hydrochloric acid applied on level 0.653, 1, 1.5, 2 and 2.282 M, temperature applied on level 43.18, 50, 60, 70 and 76.82ᵒC. Extraction time applied on level 3.318, 4, 5, 6 dan 6.282 hours.  The base on the optimization by RSM calculation that was pectin recovery about 12% (wet basis) with condition hydrochloric acid 1.58 M, Temperature 62.28oC and Extraction time 4.80 hours. The really dry pectin extraction with condition hydrochloric acid 1.58 M, temperature 62.28oC and extraction time 4.80 hours by RSM that pectin extracted about 11.70%, with methoxyl content 58.45%, galacturonate content 49,87%  and clarity 72%.


Keywords: Isolation,pectin,recovery, methoxyl,clarity, RSM.
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How to cite this article:

Gatot Siswo Hutomo, Abdul Rahim and Syahraeni Kadir. 2016. Pectin Isolation from Dry Pod Husk Cocoa with Hydrochloride Acid.Int.J.Curr.Microbiol.App.Sci. 5(11): 751-756. doi: http://dx.doi.org/10.20546/ijcmas.2016.511.086