Abstract
Extraction and characterization of pectin from rind of santol fruit (Sandoricum koetjape Burm. F.) Merr have been done. Pectin was obtained through the extraction process of peel using HCl at 90 °C for 4 hours. The gravimetric method was used to determine the pectin content in the rind of the santol fruit, which was 11.51%. Meanwhile, the titrimetric method was used to determine characterizations of the pectin. The results obtained were equivalent weight, methoxyl content, galacturonic acid content, moisture content, ash content, and degree of esterification 1937.7 mg, 0.74%, 13.28%, 31.63%, 11.93%, and 10.37%, respectively. The pectin from the rind of santol did not meet IPPA standards and was categorized as a pectin with a low methoxyl content and a low esterification degree.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
