Ganda, Jovenus and Purwadaria, Hadi K. and Widyotomo, Sukrisno (2014) Characterization of Pectin Production from Cocoa Peels. Bachelor thesis, Swiss German University.

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Abstract

Cocoa is a crop grown in tropical countries and is an important crop for chocolate producing. The potential of wet fruit peel waste from a cocoa processing plant in Indonesia is estimated around 15-22 m3/hectares/year. An effort to suppress the negative effects of cocoa waste is to process the waste into a high economic value product such as pectin. Pectins are polysaccharides consisting of a mixture of galacturonic methyl ester, arabinose, and galactose or colloidal galacturonic acids which are usually called pectic acid. In this study, cocoa peel was selected to be extracted in order to produce pectin because cocoa peel caused abundance of waste. Cocoa peel was soaked in HCl solution with pH 2.0 and ratio 1:30 (w/v) at extraction temperature of 85-100 0C for 40-100 minutes. Pectin was precipitated through alcohol precipitation 1:2 (v/v). The solid mass of pectin extracted from cocoa peel was taken by centrifuge method at 8000 rpm, 10 minutes, 4 0C. The yield of pectin extracted was 6.75 – 16.62 %. The characteristic parameters measured were ash content, equivalent weight, and methoxyl content. Cocoa peel pectin extracted through this method has the composition of 1.7 – 3.6 % ash content, 634.6 – 1269.8 g/ml equivalent weight, and 1.9 – 3.4 % methoxyl content.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Cocoa Peel, Pectin, Extraction, Yield, Ash Content, Equivalent Weight, Methoxyl Content
Subjects:	T Technology > TP Chemical technology > TP156 Extraction (Chemistry) T Technology > TP Chemical technology > TP368 Food processing and manufacture
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Faisal Ifzaldi
Date Deposited:	11 Jul 2021 13:16
Last Modified:	11 Jul 2021 13:16
URI:	http://repository.sgu.ac.id/id/eprint/2054

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