The Comparison of Pectin Quantities from Stringy Pulp of Nanga Jackfruit (Juampa Krop) between Hot Water and High Vapor Pressure Extractions

Abstract

Pectin is found in vegetables and fruits including banana, jackfruit and chinese cabbage. This project studied the pectin extraction from stringy pulp of Nanga jackfruit (Juampa Krop) with the comparison between two extractions: water and high vapor pressure. 15.69% yields were obtained by hot water for 60 minutes at 80๐C. 24.63% yields were gained with high vapor pressure for 30 minutes at 121๐C. The t test revealed that the extraction with high vapor pressure gives more %yields than hot water. The properties of pectin was extracted by high vapor pressure are : 7.25% moisture, 3.85% ashes, 738.00 equivalent weights, 7.62 high methoxy quantities, 57.77% degree of esterifications and 85.67% D-galacturonic acids. Those quantities are difference with the quantities from a commercial pectin in statistic significantly, exception with the degree of esterifications.