PENGARUH DAYA GELOMBANG MIKRO DAN RASIO BAHAN-PELARUT PADA RENDEMEN DAN SIFAT FISIKOKIMIA PEKTIN DARI KULIT BUAH KAKAO

Cocoa pod (Theobroma cacao L.) are composed of 75% cocoa husk which is discarded as waste during the processing beans. Utilization has been studied, including a source pectin. Conventional pectin extraction tends to take long time, so it necessary develop new method. Microwave-assisted (MAE) used because more efficient. In this study, effect microwave power and husk-solvent ratio on yield characteristics was investigated. This research also determines best combination produce from husk. Extraction carried out for 6 minutes with 0.1 N hydrochloric acid (HCl) at (600 800 W) (1:20, 1:30 1:40 w/v). The results showed that both factors affected except water content. optimum conditions extracting were W (w/v) ratio. Pectin produced 2.63 g per 100 dried grouped into low methoxyl high ester such moisture content, ash equivalent weight, galacturonic content degree esterification 15.57±1.23%, 2.43±0.12%, 765.3±17.08 mg, 4.83±0.18%, 50.4±0.54% 54.4±1.51%, respectively.