Optimization of extraction time and solvent concentration for the total pectin, yield and lightness of dried sweet orange peels (Citrus sinensis) using response surface methodology
Widya Dwi Rukmi Putri, Anggi Triwardiningsih Nasution

Universitas Brawijaya

Abstract

Pectin is used widely in food and beverage industries because of its gelling, thickening and stabilizing properties. In Indonesia, orange juice industries produce high waste of orange peels which rich in pectin. Maceration method was applied for pectin extraction from the dried sweet orange peels and response surface methodology was used to optimize the extraction condition. The effects of two parameters, concentration of oxalic acid solution and extraction time were studied to determine optimal extraction condition. The selected optimal condition were extraction time 90 minutes 16 seconds and solvent concentration 0.22%. These conditions resulted 16.78% for yield; 10,59% for total pectin; and 63,56 for brightness level. The resultant pectin was characterized by 5.59 % methoxyl content, 51.45% galacturonic acid content, 61.69% degree of esterification. Dried pectin contain water 9.87% with equivalent weight of 901.60. These pectin characteristics fitted with the International Pectin Producers Association standard, and classified as Low Methoxyl Pectin.

Keywords: extraction, maceration, orange peel, pectin,

Topic: AGRICULTURAL PRODUCT TECHNOLOGY