The Effect of Extraction Temperature on the Physicochemical Characteristics of Pectin From Banana Bunch

Abstract

Abstract The banana bunch is a potentially large biomass that is just discarded. Banana bunch can be used to make high-value-added goods like pectin. Pectin is an industrial material derived from plant tissue that can be altered by a variety of conditions, including temperature extraction. Temperature extraction is one element that influences pectin properties and characteristics. The study aimed to determine the optimal temperature for extracting pectin from banana bunches. The investigation was carried out experimentally utilizing a complete randomized design (CRD) with five treatments and three replications, yielding 15 experimental units. Temperature extraction at 75, 80, 85, 90, and 95°C was used in this investigation. Yield, moisture, ash, methoxyl, period of jelly formation, and brightness are among the observation parameters tested. To assess the difference in each treatment, the data was statistically evaluated using analysis of variance (ANOVA) followed by Duncan’s multiple ranges (DMRT) at 5%. The results revealed that the extraction temperature had a substantial effect on moisture, ash, methoxyl, jelly formation time, and brightness. The P5 treatment (temperature extraction 95°C) produced the best results in this study, yielding 8.11%, moisture 10.52%, ash 8.15%, methoxyl 9.20%, period of jelly formation 2.24 minutes, and brightness (L) 28.14.