Extraction and characterization of pectin from the fruit peel of Benincasa hispida (Thunb.) cogn

Pectin is a polysaccharide and major component of most plant cell walls the functions as an adsorbent, emulsifying agent, gelling stabilizer, agent. one which by utilizing skin Bligo fruit (Benincasa hispida (Thunb.) Cogn). This study aims to determine presence pectin contained in using completely randomized design (CRD) 4 variations. concentration citric acid solvent (5%,7%,9% 11%) with extraction time consisting levels (30, 60, 90 120 minutes). The characteristics produced were determined including water content, ash equivalent weight, methoxyl galacturonic degree esterification. type research experimental laboratory. results showed that highest yield was obtained from 7% 60 minutes, value 9.8%. included content 11.6% 9.2%; 8.8% 8.7%; weight 797,448 mg 761,035 mg; 2.561% 2.466%; 117.088% 112.281%; esterification 12,417 12,469%. FTIR spectroscopy used compare spectra extracted standard similarity each absorption functional group.