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Pengaruh Suhu dan Waktu Ekstraksi dalam Proses Pembuatan Pektin dari Kulit Buah Sukun dengan Pelarut Asam Sitrat

Journal of Science and Applicative Technology · Vol. 7 No. 2 (2023)

DOI
10.35472/jsat.v7i2.1105
ISSN
2581-0545
Published
2023-12-10
Publisher
Institut Teknologi Sumatra
License
creativecommons.org/licenses/by-nc/4.0

Abstract

The breadfruit rinds has never been used, even though breadfruit rinds is known contain pectin which has a high economic value. Pectin is a biopolymer compound that functions as a water binder or liquid thickener obtained through the extraction process of fruits waste. The purpose of this research is to utilize the waste of breadfruit rinds into pectin to increase the economic value. This research used reflux extraction method with 7% citric acid as solvent, extraction time used was 170, 175,180, 185, and 190 minutes at 85, 90, and 95°C. The highest research results were obtained at a temperature of 95°C with a long extraction time of 195 minutes, namely yield of 40,762%, water content of 1,92%, methoxyl content of 8.06%, galacturonic content of 81%.

Collaboration network of the authors

22 authors · 46 co-authorship links

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • Jakarta State Polytechnic
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
SITTI ROSYIDAHAffiliation unknown1
Sachrul RamadanAffiliation unknown1
Adris Ade PutraAffiliation unknown1
La Ode Muh. MagribiAffiliation unknown1
Ahmad FikriJakarta State Polytechnic1
ZulnazriAffiliation unknown1
Rozanna DewiAffiliation unknown1
Novi SylviaAffiliation unknown1
Sri Rahayu RetnowulanAffiliation unknown1
Medyan RizaAffiliation unknown1
A. Sri Mardiyanti SyamAffiliation unknown1
Mesiono MesionoAffiliation unknown1
Jumjunidang JumjunidangAffiliation unknown1
Dedi SetiawanAffiliation unknown1
Muhammad Ardiansyah SembiringAffiliation unknown1
Suhaimi SuhaimiAffiliation unknown1
Abdurrahman AbdurrahmanAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

This record comes from Crossref (what the publisher deposited), because the journal's own OAI-PMH endpoint could not be harvested.

Metadata source: Crossref API (cadangan, berdasarkan ISSN) https://api.crossref.org/journals/2581-0545/works, first harvested 5 Nov 2026, last seen 8 Nov 2026.
Metadata as oai_dc, converted from Crossref
<oai_dc:dc xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/"><dc:title>Pengaruh Suhu dan Waktu Ekstraksi dalam Proses Pembuatan Pektin dari Kulit Buah Sukun dengan Pelarut Asam Sitrat</dc:title><dc:creator>Nurlaila, Rizka</dc:creator><dc:creator>Muarif, Agam</dc:creator><dc:creator>Meriatna, Meriatna</dc:creator><dc:creator>Masrullita, Masrullita</dc:creator><dc:creator>Ishak, Ishak</dc:creator><dc:description>&lt;jats:p&gt;The breadfruit rinds has never been used, even though breadfruit rinds is known contain pectin which has a high economic value. Pectin is a biopolymer compound that functions as a water binder or liquid thickener obtained through the extraction process of fruits waste. The purpose of this research is to utilize the waste of breadfruit rinds into pectin to increase the economic value. This research used reflux extraction method with 7% citric acid as solvent, extraction time used was 170, 175,180, 185, and 190 minutes at 85, 90, and 95°C. The highest research results were obtained at a temperature of 95°C with a long extraction time of 195 minutes, namely yield of 40,762%, water content of 1,92%, methoxyl content of 8.06%, galacturonic content of 81%.&lt;/jats:p&gt;</dc:description><dc:publisher>Institut Teknologi Sumatra</dc:publisher><dc:date>2023-12-10</dc:date><dc:type>info:eu-repo/semantics/article</dc:type><dc:format>application/pdf</dc:format><dc:identifier>https://doi.org/10.35472/jsat.v7i2.1105</dc:identifier><dc:identifier>10.35472/jsat.v7i2.1105</dc:identifier><dc:source>Journal of Science and Applicative Technology; Vol 7 No 2 (2023); 65</dc:source><dc:source>2581-0545</dc:source><dc:relation>https://journal.itera.ac.id/index.php/jsat/article/download/1105/483</dc:relation><dc:rights>http://creativecommons.org/licenses/by-nc/4.0</dc:rights></oai_dc:dc>