Journal of Applied Food Technology • pISSN 2355-9152 • eISSN 2614-7076 • Member of CrossRef®

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Characteristics of Pectin Isolated from Mango (Mangifera indica) and Watermelon (Citrullus vulgaris) Peel

Rury Indriani, Anang Mohamad Legowo, Siti Susanti


The objective of this research was to know the characteristics of pectin such as mango peel (M) and watermelon peel (S) to compared with commercial pectin in terms of moisture content, ash content, equivalent weight, methoxyl content, and galactic acid content. The data were obtained from 3 times repetition for all parameters. Data were analyzed descriptively. The result showed that pectin from mango and watermelon peel had moisture content, ash content, methoxyl content, and galactoronic acid content which still met IPPA (2000) standard except equivalent weight. The test result showed the variation of pectin characteristics on mango and watermelon peel. Therefore, mango and watermelon peel potentially as source of pectin.


characteristics of pectin; mango; watermelon.

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