This research aimed to study the optimal conditions to extract pectin from Monthong durian rind and the antioxidant and antimicrobial properties of the extracted pectin. The experiments were carried out by drying the inner white part of durian rind at 65 ºC for 24 hours. Then, the
dried durian rind was extracted by using 0.5 M of hydrochloric acid at pH 2.0 with the ratio of 1:12 weight volume at a temperature of 70 ºC, 80 ºC and 90 ºC for 1,3,5 and 7 hours. The extracted pectin was analyzed for yield, galacturonic acid content, degree of esterification, methoxyl content and color to select the optimal conditions. The results revealed that the optimal conditions to extract pectin was at a temperature of 90 ºC for a duration of 5 hours. The pectin from durian rind was clarified as High Methoxy! Pectins ( HMP) with a methoxyl content of approximately 10.23% that could form a gel at an optimal sugar and acid content condition. To analyze the antioxidant and antimicrobial properties, the pectin was extracted by methanol before analysis. It was found that pectin had an antioxidant ability of IC50 with approximately
6230.06 ppm, as compared to standard vitamin of IC50 with 3.60 Ppm. The pectin also had an antimicrobial ability that could inhibit S. aurcus TISTR 2329 better than E. coli TISTR O73.
