The purpose of this study was to determine the quality and characteristics of pectin in Kepok banana peel using extraction methods. The study refers to the results of optimization (CCD) of pectin with optimum conditions for pectin extraction results predicted at pH (2.5), time and temperature (100 °C). Under optimal conditions, the actual pectin yield was 22.57%. The parameters used are equivalent weight, methoxyl content, galacturonase levels and degree of esterification, qualitative analysis of simple sugars and FTIR characteristics. The results obtained the equivalent weight level of 862.07g/mol, methoxyl content of 3.6% and galacturonic levels or pectin purity of 77.44% and esterification degrees 37.17%. The results of the qualitative analysis of monosaccharides from kepok banana peels pectin showed the presence of arabinose, cellulose, maltose, galactose, fructose and glucose. FTIR characterization results show that functional groups consisting of alcohol groups at 3437cm-1, C-H groups at 2920.32cm-1, C=O groups at 1735.99cm-1, cyclic C-C groups at 1145.75cm-1 and C-O groups at 1016.52cm-1. FTIR spectroscopy with each absorption at a certain wave number shows conformity to the structure of pectin.
