Extraction and characterization of pectin from rind of santol fruit (Sandroricum koetjape Burm. F.) Merr

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.