Microwave-assisted extraction of pectin from pineapple peel

Pineapple peel has the potential to become one of sources for pectin production due high content in its dietary fibre composition. Pectin is used as food thickener, emulsifier, stabiliser and gelling agent industry. The conventional extraction process with long operating hours at temperature been identified cause thermal degradation molecules. Microwave technology application shown expedite produce higher yield. Therefore, this research was intended investigate effect various factors (irradiation time, pH, temperature, microwave power solid-to-solvent (S/S) ratio) microwave-assisted (MAE) on pineapple (PPP) extracted then analysed dry weight yield percentage degree esterification (DE). It that significantly affected by S/S ratio power. From study, no significant irradiation time observed from 2.5 min until 20 pectin, thus longer not necessary MAE. highest PPP obtained range 2.27 2.79% w/w pH 2.0 1:20. result DE (63.93 ± 0.30%) indicated categorized methoxyl (HMP) type because values were greater than 50%. This study showed MAE highly PPP.