Effect of Extraction Time on Pectin Pulp and Peel of Melon (Cucumis Melo L. var. Sky Rocket)

Rekayasa Bahan Alam dan Energi Berkelanjutan Pub Date : 2021-12-31 DOI:10.21776/ub.rbaet.2021.005.02.04

Risang Parasu, Ersa Amalia Aisyah, Vivi Nurhadianty, Luthfi Kurnia Dewi

引用次数: 0

Abstract

The purpose of this study was to determine the effect of extraction time on yield, methoxyl content and degree of esterification. In this study, the raw materials used are melon pulp and peel. The process of obtaining pectin from raw materials is reflux extraction with the extraction time of 60, 90, and 120 minutes using citric acid pH 2.5 as a solvent. The result shows pectin yield for each extraction time of 60, 90, and 120 minutes to be 4.16%, 11.91%, and 5.49% for melon pulp and 2.29%, 6.86%, and 3.57% for melon peel, respectively. Methoxyl content of pectin increases with increasing extraction time to be 2.05%, 3.41%, and 3.78% for melon pulp and 2.17%, 2.73%, and 3.72% for melon peel, respectively. Pectin esterification degree decreases with increasing extraction time to be 48.53%, 44%, and 33.52% for melon pulp and 46.67%, 39.29%, and 30.93% for melon peel, respectively. Methoxyl content value of <7% and esterification degree of <50% shows pectin obtained from this study is the low-methoxyl pectin.

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提取时间对甜瓜果胶、果肉和果皮的影响

本研究的目的是确定提取时间对收率、甲氧基含量和酯化程度的影响。本研究以甜瓜果肉和果皮为原料。从原料中提取果胶的工艺为回流提取，提取时间分别为60、90和120分钟，溶剂为柠檬酸pH为2.5。结果表明，甜瓜果肉在提取60、90和120 min时的果胶得率分别为4.16%、11.91%和5.49%，果皮在提取60、90和120 min时的果胶得率分别为2.29%、6.86%和3.57%。果胶的甲氧基含量随提取时间的延长而增加，瓜果肉的甲氧基含量分别为2.05%、3.41%和3.78%，果皮的甲氧基含量分别为2.17%、2.73%和3.72%。果胶酯化度随提取时间的增加而降低，瓜瓤的酯化度分别为48.53%、44%、33.52%，果皮的酯化度分别为46.67%、39.29%、30.93%。甲氧基含量<7%，酯化度<50%，表明本研究得到的果胶为低甲氧基果胶。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Rekayasa Bahan Alam dan Energi Berkelanjutan

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