Optimization of pectin extraction from cacao pods using microwave assisted extraction (MAE) as a sustainable method for on-farm waste utilization
R Wulandari,
N E Suyatma,
F S Budi
et al.
Abstract:Cacao pods are the main waste of cacao on-farm processing that contains pectin. Generally, it is utilized for culinary purposes due to its gel-forming characteristic. Cacao pod pectin extraction was conducted by the MAE method using citric acid as a solvent. This study aims to determine the most appropriate optimum conditions from determined parameters of solvent pH and solvent-to-substrate (S/S) ratio using Response Surface Methodology (RSM) with yield as a response. There are two phases in this research, nam… Show more
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