Halifah Pagarra, Hartati, Andi Bida Purnamasari, Roshanida A. Rahman
A study was conducted to vary the parameters affecting the production of pectin extraction from kepok banana peels using 2-level factorial design (2LFD). The experimental design was performed to screen or significant environmental factors for the yield of pectin. Factors involved consist of pH, temperature and extraction time. Independent variables are pH (1.5 to 2.5), temperature (60C to 100C) and extraction time (60 minutes to 90 minutes). The results showed that the pectin extract produced ranged from 3.46% to 18.31%. Analysis variance (ANOVA), found the two factors that influence very significantly affected by pH and temperature, the interaction between pH and temperature; temperature and extraction time; interaction pH, temperature and extraction time. Statistical analysis shows that the linear model is significant with the value of R2 is 0.9763. There are four significant factors that influence the pectin yield obtained by 18.31% with a P value less than 0.05 (P <.05). © Published under licence by IOP Publishing Ltd.
Department of Biology, Faculty of Mathematics and Natural Science, Universitas Negeri Makassar, South Sulawesi, Indonesia; Department of Biology, STKIP Pembangunan Indonesia Makassar, South Sulawesi, Indonesia; Department of Bioprocess Engineering, Faculty of Chemical Engineering and Energy, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia
