Pectin Extraction of Jackfruit Peel as A Biopolymer Potential with Microwave Assisted Extraction Method

Abstract

Polyacrylamide and polysaccharides are polymers often used because they have disadvantages, such as hydrolyzed polyacrylamide (HPAM), with those always susceptible to harsh reservoir conditions such as high shear forces, salinity, and temperature. The xanthan gum biopolymer has shortcomings, such as a considerable cost and relatively greater susceptibility to reservoir biodegradation. Pectin can be an alternative because of its good biodegradation, naturally decomposed ability, transparency, good elongation properties, and high ability to form gels. This study aims to determine the characterization and rheology of jackfruit skin biopolymers. Jackfruit peel is a waste that contains a high level of pectin, which is 23.47%, through the Microwave-assisted extraction (MAE) process. The Microwave-assisted extraction (MAE) method which combines microwave and solvent extraction with the advantage of requiring a fast extraction time. The resulting biopolymer is expected to increase water viscosity and meet characterization standards in applications to the petroleum world. The results of the FTIR test show the functional groups that make up the pectin compounds. The biopolymer concentrations used were 1000 ppm, 2000 ppm, and 3000 ppm. The viscosity values of pectin are 0.503 cp, 0.565 cp, 0.592 cp, and the viscosity values of xanthan gum are 1.266 cp, 3.096 cp, and 13.13 cp. The viscosity of pectin is less than the viscosity of xanthan gum. The viscosity of biopolymers decreases as salinity increases. The decrease in viscosity in pectin with thermal testing was 26%, 28%, and 30%, while the decrease in viscosity in xanthan gum was 21%, 49%, and 42%. The decrease in viscosity occurs due to the high shear rate and high salinity caused by the breakdown of gel formation by these factors.

Keywords: biopolymer, xanthan gum, pectin, microwave assisted extraction