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Pectin Extraction of Jackfruit Peel as a Biopolymer Potential with Microwave Assisted Extraction Method

Scientific Contributions Oil and Gas · Vol. 47 No. 2 (2024) · hlm. 117–128

DOI
10.29017/SCOG.47.2.1618
ISSN
2541-0520, 2089-3361
Terbit
2024-08-01
Penerbit
Testing Center for Oil and Gas LEMIGAS
Bahasa
eng
Lisensi
creativecommons.org/licenses/by/4.0

Abstrak

Polyacrylamide and polysaccharides are commonly used polymers, but they have certain disadvantages. Hydrolyzed polyacrylamide (HPAM) is particularly susceptible to harsh reservoir conditions, including high shear forces, salinity, and temperature. Xanthan gum biopolymer has drawbacks, such as high cost and susceptibility to reservoir biodegradation. In contrast, pectin is a viable alternative owing to its excellent biodegradability, natural decomposition, transparency, good elongation properties, and strong gel-forming ability. In this study, we characterize and analyze the rheology of biopolymers derived from jackfruit skin. Jackfruit peel, a waste product, contains a high pectin content of 23.47%, which can be extracted through microwave assisted extraction (MAE). The MAE method combines microwave and solvent extraction, offering the advantage of a fast extraction time. The resulting biopolymer is expected to enhance water viscosity and meet characterization standards for petroleum applications. FTIR test results reveal the functional groups that constitute the pectin compounds. Biopolymer concentrations used were 1,000, 2,000, and 3,000 ppm. The viscosity values of pectin were 0.503, 0.565, and 0.592 cp, while the viscosity values of xanthan gum were 1.266, 3.096, and 13.13 cp. Pectin has a lower viscosity compared to xanthan gum, and the viscosity of both biopolymers decreases as salinity increases. The reduction in viscosity for pectin during thermal testing was 26%, 28%, and 30%, whereas for xanthan gum, it was 21%, 49%, and 42%. This decrease in viscosity is attributed to the high shear rate and high salinity, which disrupt gel formation.Â

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  • Islamic University of Riau
  • Bandung Institute of Technology
  • Riau University
  • Universiti Teknologi MARA
  • Universiti Malaysia Pahang Al-Sultan Abdullah
  • Pertamina (Indonesia)
  • Sebelas Maret University
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Rekan penulisOrganisasiArtikel bersama
Rika Lala SaputriIslamic University of Riau7
Razif Muhammed NordinUniversiti Teknologi MARA4
Adiella Zakky JuneidRiau University4
Dike Fitriansyah PutraIslamic University of Riau3
Anas HidayatIslamic University of Riau3
MursyidahIslamic University of Riau3
Ari PrasetyoIslamic University of Riau3
Wan FadlyIslamic University of Riau2
Noratikah AbuUniversiti Malaysia Pahang Al-Sultan Abdullah2
MulyandriPertamina (Indonesia)2
Rizqy KhariszmaIslamic University of Riau1
Intan PermatasariSebelas Maret University1
Hardiyanto HardiyantoUniversitas Halu Oleo1
Muhammad Yogi SatriaAfiliasi tidak diketahui1
Tengku Mohammad Sofyan AstsauriAfiliasi tidak diketahui1
Bayu Dedi PrasetiyoAfiliasi tidak diketahui1
Gerry SiregarAfiliasi tidak diketahui1
Muslim Darbi AbdurrahmanIslamic University of Riau1
Romal RamadhanChulalongkorn University1
Adi NovriansyahIslamic University of Riau1
Suparit TangparitkulChiang Mai University1
Arik DaniatiBandung Institute of Technology1
Asep Kurnia PermadiBandung Institute of Technology1
Muhammad Khairul AfdhoAfiliasi tidak diketahui1
Muhammad Salihin ZakariaUniversiti Malaysia Perlis1
M Haidar PutraAfiliasi tidak diketahui1
Ichsan Al Sabah LukmanIslamic University of Riau1
Muhammad AriyonIslamic University of Riau1

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Sumber metadata: OAI-PMH (metadata jurnal) https://journal.lemigas.esdm.go.id/index.php/SCOG/oai, pertama di-harvest 10 Nov 2026, terakhir terlihat 10 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en">Pectin Extraction of Jackfruit Peel as a Biopolymer Potential with Microwave Assisted Extraction Method</dc:title>
	<dc:creator xml:lang="en">Afdhol, Muhammad Khairul</dc:creator>
	<dc:creator xml:lang="en">Hidayat, Fiki</dc:creator>
	<dc:creator xml:lang="en">Erfando, Tomi</dc:creator>
	<dc:creator xml:lang="en">Purnama, Dita Putri</dc:creator>
	<dc:subject xml:lang="en">biopolymer</dc:subject>
	<dc:subject xml:lang="en">xanthan gum</dc:subject>
	<dc:subject xml:lang="en">pectin</dc:subject>
	<dc:subject xml:lang="en">microwave assisted extraction.</dc:subject>
	<dc:description xml:lang="en">Polyacrylamide and polysaccharides are commonly used polymers, but they have certain disadvantages. Hydrolyzed polyacrylamide (HPAM) is particularly susceptible to harsh reservoir conditions, including high shear forces, salinity, and temperature. Xanthan gum biopolymer has drawbacks, such as high cost and susceptibility to reservoir biodegradation. In contrast, pectin is a viable alternative owing to its excellent biodegradability, natural decomposition, transparency, good elongation properties, and strong gel-forming ability. In this study, we characterize and analyze the rheology of biopolymers derived from jackfruit skin. Jackfruit peel, a waste product, contains a high pectin content of 23.47%, which can be extracted through microwave assisted extraction (MAE). The MAE method combines microwave and solvent extraction, offering the advantage of a fast extraction time. The resulting biopolymer is expected to enhance water viscosity and meet characterization standards for petroleum applications. FTIR test results reveal the functional groups that constitute the pectin compounds. Biopolymer concentrations used were 1,000, 2,000, and 3,000 ppm. The viscosity values of pectin were 0.503, 0.565, and 0.592 cp, while the viscosity values of xanthan gum were 1.266, 3.096, and 13.13 cp. Pectin has a lower viscosity compared to xanthan gum, and the viscosity of both biopolymers decreases as salinity increases. The reduction in viscosity for pectin during thermal testing was 26%, 28%, and 30%, whereas for xanthan gum, it was 21%, 49%, and 42%. This decrease in viscosity is attributed to the high shear rate and high salinity, which disrupt gel formation. </dc:description>
	<dc:publisher xml:lang="en">Testing Center for Oil and Gas LEMIGAS</dc:publisher>
	<dc:date>2024-08-01</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.lemigas.esdm.go.id/index.php/SCOG/article/view/1618</dc:identifier>
	<dc:identifier>10.29017/SCOG.47.2.1618</dc:identifier>
	<dc:source xml:lang="en">Scientific Contributions Oil and Gas; Vol. 47 No. 2 (2024); 117-128</dc:source>
	<dc:source xml:lang="id">Scientific Contributions Oil and Gas; Vol 47 No 2 (2024); 117-128</dc:source>
	<dc:source>2541-0520</dc:source>
	<dc:source>2089-3361</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.lemigas.esdm.go.id/index.php/SCOG/article/view/1618/pdf</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2024 © Copyright by Authors. Published by LEMIGAS</dc:rights>
	<dc:rights xml:lang="en">https://creativecommons.org/licenses/by/4.0</dc:rights>
</oai_dc:dc>