Research Article
Extraction of Pectin from Breadnut (Artocarpus altilis Fosberg.) using Ultrasound-Assisted Extraction (UAE)
@INPROCEEDINGS{10.4108/eai.26-10-2020.2311318, author={Farah Fadhilah and Ismiarni Komala and Yuni Anggraeni}, title={Extraction of Pectin from Breadnut (Artocarpus altilis Fosberg.) using Ultrasound-Assisted Extraction (UAE)}, proceedings={Proceedings of the 1st International Conference on Health Science, ICHS 2020, 26-27 October 2020, Jakarta, Indonesia}, publisher={EAI}, proceedings_a={ICHS}, year={2021}, month={8}, keywords={breadnut citric acid extraction pectin ultrasonic-assisted extraction}, doi={10.4108/eai.26-10-2020.2311318} }- Farah Fadhilah
Ismiarni Komala
Yuni Anggraeni
Year: 2021
Extraction of Pectin from Breadnut (Artocarpus altilis Fosberg.) using Ultrasound-Assisted Extraction (UAE)
ICHS
EAI
DOI: 10.4108/eai.26-10-2020.2311318
Abstract
Breadnut (Artocarpus altilisFosberg) is an Indonesian plant that serves as a source of pectin. The purpose of this study is to evaluate and characterize isolated pectin from breadnuts. Extraction was carried out with the aid of ultrasound using citric acid as a solvent (pH 2, 60oC, 30 and 60 mins). The organoleptic pectin consisted of a coarse and fine powder, blackish-brown in color, and odorless. Water content, ash content, and equivalent weight ranged between 11.36 – 11.00%, 5.28 – 5.65%, and 2295.09 – 2121.20g/Eq, respectively. Low-methoxyl content, galacturonic acid content, and esterification range was 0.44 – 1.14%, 10.19 – 14.78%, and 24.71 – 43.79%, respectively. The results showed that variation of pectin extraction time from breadnut using UAE citric acid solvent method affects the yield, equivalent weight, methoxyl level, galacturonic acid level, and degree of esterification, but it does not affect water and ash content.