KUALITAS PEKTIN KULIT PEPAYA BERDASARKAN TINGKAT KEMATANGAN BUAH

Abstrak

Papaya is a fruit that grows in the tropics, one of which is in Indonesia. Papaya fruit is usually only consumed for its flesh and its skin is rarely used, but  papaya skin contains pectin.  This study aims to determine the characteristics of the pectin produced from papaya fruit peels with different levels of maturity.  The treatments in this study were the maturity level of papaya skin, such as P1 (100% green papaya skin color), P2 (75% green papaya skin color), P3 (50% green papaya skin color), P4 (25% green papaya skin color), P5 (100% yellow papaya skin color).  The results showed that the level of ripeness of papaya fruit peel had a significant effect on yield, moisture content, ash content, methoxyl content, jelly formation time and sensory descriptive assessment.  The best treatment was papaya peel pectin with 25% green papaya peel, with water content of 11.17%, ash content 3.69%, methoxyl content 5.72%, descriptive sensory assessment of pectin color 3.43 (brown).

Keywords: Pectin, papaya, Methoxyl.