Mangosteen fruit (Garcinia mangostana L.) is a prospective exotic
fruit developed. Mangosteen rind 81.34% of whole fruit, contains red purple
pigment and pectin. Pectin is a water-soluble polysaccharide compound
containing methoxyl groups. Used as a thickening agent (gelling agent) in
jams and jelly.
The aims of the study were to determine the effect of variations in
extraction time on pectin of mangosteen rind (Garcinia mangostana L.), to
determine the effect of variations in extraction temperature on pectin of
mangosteen rind (Garcinia mangostana L.) and to determine the compounds
contained in the extract of mangosteen rind. The research design gives
variations to the factors that affect the extraction, namely time and
temperature, the first factor is temperature (T) where T1 = 60˚C T2 = 90˚C.
While the second factor is time (W) where W1 = 60 minutes W2 = 120
minutes. The method used is infusion using distilled water as a solvent. The
analysis includes yield, ash content, equivalent weight, methoxyl content,
and galacturonic acid content.
The results of the research data obtained that the highest yield of 90⁰
C temperature for 120 minutes was 2.9%, the lowest yield of 60⁰ C
temperature for 60 minutes was 1.1%. The highest equivalent weight of
pectin was obtained at a temperature of 90 120 C for 120 minutes with a
content of 1000 g/equivalent, the lowest equivalent weight was obtained at
a temperature of 60⁰ C for 60 minutes with a content of 428 g/eki. The highest
methoxyl content was obtained at a temperature of 90⁰ C for 60 minutes,
which was 6.2%, the lowest methoxyl content was obtained at a temperature
of 60⁰ C for 60 minutes, which was 3.1%. The highest anhydrogalacturonic
concentration was obtained at 90⁰C for 60 minutes at 63%, the lowest
anhydrogalacturonic concentration was obtained at 90⁰C for 120 minutes at
61.4%. The highest ash content was obtained at a temperature of 90⁰C for
60 minutes of 0.73%, the lowest ash content at a temperature of 60C for 60
minutes was 0.5%.
Key words: Mangosteen rind, pectin, infusion, time and temperature