EXTRACTION AND CHARACTERIZATION OF PECTIN FROM ORANGE, WATERMELON AND BANANA FRUIT PEEL WASTE

Authors

  • Mohd Zaki Sukor College of Engineering, Universiti Teknologi MARA, Cawangan Johor, Kampus Pasir Gudang, Bandar Seri Alam, 81750 Masai, Johor.
  • Muhd. Irsyad Roslan College of Engineering, Universiti Teknologi MARA, Cawangan Johor, Kampus Pasir Gudang, Bandar Seri Alam, 81750 Masai, Johor.
  • Muhd. Imran Salleh College of Engineering, Universiti Teknologi MARA, Cawangan Johor, Kampus Pasir Gudang, Bandar Seri Alam, 81750 Masai, Johor.
  • Mohammad Abdullah College of Engineering, Universiti Teknologi MARA, Cawangan Johor, Kampus Pasir Gudang, Bandar Seri Alam, 81750 Masai, Johor.

Keywords:

Fruit peels; Pectin; Extraction; Hydrochloric acid; Sulphuric acid

Abstract

Fruit peels are an important commercial supply of pectin, hence the goal of this work was to extract pectin from them. Pectin is a typical gelling agent for jams and jellies and is widely used in medicines and the food processing industry. Following the extraction process, the effect of various parameters on pectin extraction and detail applications was investigated. Banana, orange, and watermelon peels were used as fruit peels. The extraction solvents were hydrochloric acid and sulphuric acid, which were placed in a water bath. The pectin yield of the extracted pectin by hydrochloric acid and sulphuric acid ranged from 0.145 to 2.5% and 0.16 to 8.5% respectively. These results indicated that more pectin was retained using sulphuric acid as solvent.

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Published

16-12-2021

Issue

Vol. 5 No. 4 (2021)

Section

Articles

License

Journal of Engineering Technology (JET)  is an open-access journal that follows the Creative Commons Attribution-Non-commercial 4.0 International License (CC BY-NC 4.0)

How to Cite

Mohd Zaki Sukor, Muhd. Irsyad Roslan, Muhd. Imran Salleh, & Mohammad Abdullah. (2021). EXTRACTION AND CHARACTERIZATION OF PECTIN FROM ORANGE, WATERMELON AND BANANA FRUIT PEEL WASTE. Malaysian Journal of Industrial Technology , 5(4), 34–37. https://ejournal.unikl.edu.my/index.php/mjit/article/view/609