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The processing of candlenut fruit produces waste of candlenut’s rind. This candlenut’s rind contain pectins compound that could be used to make a jelly. This research was to know temperature and duration of heating effect on pectins weight and its properties that was extracted from candlenut’s rind. The aim of this research was to determine the optimum temperature and duration of pectin extract of candlenut’s rind. A batch extraction with hydrochloride acid was used. Extraction process were done in various temperatures conditions 600C (S1), 800C (S2), and 1000C (S3), and various duration of heating 75 minutes (L1), 90 minutes (L2), and 100 minutes (L3). The highest yield 5,620 % was collected from extraction condition at temperature of 1000C and 90 minute extraction. Pectin characterization included content of methoxil 8,7%, water 10,5%, and ash 0,33%. The spectrum UV-Vis of pectin from candlenut’s rind seemed identic with that of standard pectin.
Key word: candlenut’s rind, temperature, duration of heating, pectin.
