Characteristics of Pectin Extracted from Pacitan Sweet Orange Peel by Ultrasound Assisted Extraction Method

The waste of sweet orange peel can be developed into pectin to increase the economic value. Ultrasonic-assisted extraction can be utilized to separate pectin from orange peel. The ultrasonic-assisted extraction method is an alternative to increase the efficiency of the pectin extraction process and improve the quality of the pectin. The purpose of this study was to determine how extraction conditions affected the yield of pectin. The variations were temperature (30 °C, 45 °C, and 60 °C); duty cycle (60, 80, 100); time (20 min, 30 min, 40 min); and amplitude (60, 80, 100). The pectin produced had an esterification degree of 79.52; a moisture content of 8.69; an ash content of 2.82; L∗ 38.33; a∗ 1.04; b∗ 9.71. Temperature 60°C, duty cycle 100, duration 40 minutes, and amplitude 100 produced the maximum yield. © Published under licence by IOP Publishing Ltd.