Design Two-Level Factorial to Screening Factors Influencing of Pectin Extraction from Banana Peels (Musa paradisiaca)

A study was conducted to vary the parameters affecting the production of pectin extraction from kepok banana peels using 2-level factorial design (2LFD). The experimental design was performed to screen or significant environmental factors for the yield of pectin. Factors involved consist of pH, temperature and extraction time. Independent variables are pH (1.5 to 2.5), temperature (60°C to 100°C) and extraction time (60 minutes to 90 minutes). The results showed that the pectin extract produced ranged from 3.46% to 18.31%. Analysis variance (ANOVA), found the two factors that influence very significantly affected by pH and temperature, the interaction between pH and temperature; temperature and extraction time; interaction pH, temperature and extraction time. Statistical analysis shows that the linear model is significant with the value of R² is 0.9763. There are four significant factors that influence the pectin yield obtained by 18.31% with a P value less than 0.05 (P <.05).