VARIASI JENIS PELARUT DAN WAKTU EKSTRAKSI TERHADAP RENDEMEN DAN KARAKTERISTIK PEKTIN BUAH KESEMEK (Diospyros kaki L.) MENGGUNAKAN METODE ULTRASONIKNIM.: 22106030025Elvira PrasetyaniauthorPersimmon is a promising source of pectin due to its chemical structure and abundant availability. This study aimed to determine the effects of solvent type and extraction time on the yield of persimmon pectin using the Ultrasound-Assisted Extraction (UAE) method, to analyze the characteristics of the resulting pectin, and to evaluate its potential as an emulsifier for palm oil. Extraction was performed using citric and tartaric at 60°C for 60, 90, and 120 minutes at an ultrasonic frequency of 40 kHz; the pectin was subsequently characterized via titration and analyzed using ATR-FTIR spectroscopy. The obtained pectin was evaluated for emulsion formation with palm oil at pectin-to-oil ratios of 1:1, 2:1, and 3:1, and at pH levels of 2 and 6. The results indicated that using tartaric acid yielded a higher crude pectin extract, although the weight was likely skewed by the co-precipitation of mineral salts; conversely, citric acid yielded better results regarding Equivalent Weight (EW), Anhydrogalacturonic Acid (AUA) content, Degree of Methylation (DM), and Degree of Esterification (DE). The best emulsion performance was achieved at a 1:1 pectin-to-oil ratio using citric acid-extracted pectin, and all emulsions performed better under acidic conditions (pH 2).660 Teknologi Kimia dan Ilmu yang Berkaitan2026-08-13UIN SUNAN KALIJAGA YOGYAKARTA;FAKULTAS SAINS DAN TEKNOLOGIThesis