Extraction of Pectin from Durian Husks for Using in the Production of Jams from Low Prices of Salacca zalacca and Salacca wallichiana Mart in Chanthaburi Province
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Abstract
In this research, pectin was extracted from Monthong durian (Durio zibethinus Murray) husks with hydrochloric acid and used to produce jams from low prices of salak (Salacca zalacca) and salacca (Salacca wallichiana Mart) in Chanthaburi Province. The extracted pectin was analyzed for percentage yield and chemical compositions compared with commercial pectin. It was found that the percentage yield was 8.83, the moisture content was 10.29%, and ash content was 15.37% which was higher than commercial pectin. The galacturonic acid was 46.11% and the methoxyl was 13.39% which was lower than commercial pectin. Then, the extracted pectin was used as ingredient in the production of jams. All produced jams were sensory evaluation. The results indicated that salak jam with extracted pectin received the highest scores in odor, flavor, texture, and overall acceptance with no statistically significant (p>0.05) to commercial pectin. Whereas, salacca jam with extracted pectin showed the statistically significant difference (p<0.05) in commercial pectin. From these results, durian husks could be used to produce pectin with the best use of agricultural waste materials and add value to the low price salak and salacca by making jams and using pectin from durian husks as an ingredient.
Article Details
บทความที่ได้รับการตีพิมพ์เป็นลิขสิทธิ์ของ วารสารวิทยาศาสตร์และเทคโนโลยี มหาวิทยาลัยอุบลราชธานี
ข้อความที่ปรากฏในบทความแต่ละเรื่องในวารสารวิชาการเล่มนี้เป็นความคิดเห็นส่วนตัวของผู้เขียนแต่ละท่านไม่เกี่ยวข้องกับมหาวิทยาลัยอุบลราชธานี และคณาจารย์ท่านอื่นๆในมหาวิทยาลัยฯ แต่อย่างใด ความรับผิดชอบองค์ประกอบทั้งหมดของบทความแต่ละเรื่องเป็นของผู้เขียนแต่ละท่าน หากมีความผิดพลาดใดๆ ผู้เขียนแต่ละท่านจะรับผิดชอบบทความของตนเองแต่ผู้เดียว
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