THE PRODUCTION OF PECTIN FROM FRUIT PEELS
Keywords:
Gelatine, Pectin, Fruit Peels, Food IndustryAbstract
The use of gelatine in the food industry is highly questionable due to its production that
comes from animals, especially cattle and swine. As a result of these problems, plant-sourced
pectin has become a priority in replacing the function of gelatine in the food industry. This study
focuses on the production of pectin from food waste, which is fruit peels such as oranges, bananas
and pomelos, where fruit peels are among the main contributors to food waste in Malaysia. The
production of pectin is made by washing the fruit peel with distilled water before cutting it into
small pieces for drying in an oven at 70 o C for 5 hours. Then it is finely ground until it becomes a
powder. This crude pectin powder is bleached by mixing with 1 M hydrochloric acid before heating
at 80 o C for 4 hours. The resulting solution is filtered to obtain filtrate before it was washed with
ethanol to get pure pectin. This pectin is characterized by density testing, spread testing and pH
testing. The results of fruit peel extraction showed that orange peel produced the highest pectin
with 44.3% compared to pomelo peel and banana peel which were 25.5% and 17.4% respectively.
The spread test showed that pectin from orange peels flowed the longest, for 12.5 seconds
compared to other fruit peels. The pH of pectin from all fruit peels is in the range of 4 to 6. Research
data from tests conducted show that pectin from all fruit peels have properties that are almost the
same as pectin that produced by previous study.
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