{"_buckets": {"deposit": "89ff24a5-9ec0-49a2-b899-a1200267c243"}, "_deposit": {"created_by": 16, "id": "6982", "owner": "16", "owners": [16], "owners_ext": {"displayname": "Aye", "username": "aye"}, "pid": {"revision_id": 0, "type": "depid", "value": "6982"}, "status": "published"}, "_oai": {"id": "oai:meral.edu.mm:recid/00006982", "sets": ["user-uy"]}, "communities": ["ccm", "ccp", "kyauksetu", "ltc", "maas", "miit", "mlmu", "mmu", "mtlu", "mtu", "mub", "mude", "mufl", "pathein", "scu", "suoe", "tcu", "tgu", "tuh", "tum", "ucsm", "ucsmtla", "ucsmub", "ucspathein", "ucstaungoo", "ucsy", "udmm", "udmy", "uit", "um", "um1", "um2", "umkn", "umm", "uphy", "urj", "uvs", "uy", "yau", "ydbu", "ytu", "yude", "yueco", "yufl", "yuoe"], "control_number": "6982", "item_1583103067471": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "Extraction of Pectin from Banana Peel", "subitem_1551255648112": "en"}]}, "item_1583103085720": {"attribute_name": "Description", "attribute_value_mlt": [{"interim": "The aim of this research is to prepare the value added product from waste banana peel. Pectin was extracted from banana peel (Saba banana, Musa ‘saba\u0027,pheegyan) by using citric and phosphoric acids. The physico-chemical characteristics of banana peel such as moisture, ash, protein, crude fat, crude fiber, carbohydrate, pectin, sugar contents and pH were determined. The effect of extraction temperature, extraction time, volume and concentration of citric acid and phosphoric acid on the yield of methoxyl content were studied. The physico-chemical properties of the resulting pectin such as moisture content, ash content , sugar content , pH , swelling index, solubility , gel formation , formation of precipitate were studied and compared with that of the pectin ( BDH , England ).The functional group of extracted pectin was analyzed by FT-IR (Fourier Transformed Infrared Spectroscopy). Identification of extracted pectin compound was carried out by XRD (X-Ray Diffraction Spectrometer)."}]}, "item_1583103108160": {"attribute_name": "Keywords", "attribute_value_mlt": [{"interim": "banana peels"}, {"interim": "pectin"}, {"interim": "methoxyl content"}]}, "item_1583103120197": {"attribute_name": "Files", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_access", "date": [{"dateType": "Available", "dateValue": "2020-12-22"}], "displaytype": "preview", "download_preview_message": "", "file_order": 0, "filename": "30.pdf", "filesize": [{"value": "393 KB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_0", "mimetype": "application/pdf", "size": 393000.0, "url": {"url": "https://meral.edu.mm/record/6982/files/30.pdf"}, "version_id": "ab1ee228-5a17-4170-8e17-00f3c78e8ec6"}]}, "item_1583103131163": {"attribute_name": "Journal articles", "attribute_value_mlt": [{"subitem_journal_title": "Dagon University Commemoration of 25th Anniversary Silver Jubilee Research Journal", "subitem_pages": "397-404", "subitem_volume": "Vol.2"}]}, "item_1583105942107": {"attribute_name": "Authors", "attribute_value_mlt": [{"subitem_authors": [{"subitem_authors_fullname": "Aye Aye Maw"}]}]}, "item_1583108359239": {"attribute_name": "Upload type", "attribute_value_mlt": [{"interim": "Publication"}]}, "item_1583108428133": {"attribute_name": "Publication type", "attribute_value_mlt": [{"interim": "Journal article"}]}, "item_1583159729339": {"attribute_name": "Publication date", "attribute_value": "2020-01-01"}, "item_title": "Extraction of Pectin from Banana Peel", "item_type_id": "21", "owner": "16", "path": ["1582967436313"], "permalink_uri": "http://hdl.handle.net/20.500.12678/0000006982", "pubdate": {"attribute_name": "Deposited date", "attribute_value": "2020-12-22"}, "publish_date": "2020-12-22", "publish_status": "0", "recid": "6982", "relation": {}, "relation_version_is_last": true, "title": ["Extraction of Pectin from Banana Peel"], "weko_shared_id": -1}