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Ekstraksi dan Karakterisasi Pektin by Laila is a document available to read on EtoBox.

This document discusses the extraction and characterization of pectin from candlenut rind (Alleurites mollucana Willd). Pectin was extracted from candlenut rind using hydrochloric acid at different temperatures (60°C, 80°C, 100°C) and durations (75 minutes, 90 minutes, 100 minutes). The highest pectin yield of 5.62% was obtained at 100°C for 90 minutes. Characterization of the extracted pectin found methoxyl content of 8.7%, water content of 10.5%, and ash content of 0.33%. UV-Vis spectroscopy showed the sp

Author

Laila

Language

EN