Objectives: To extract value added product (pectin) from banana peel, its optimisation by Response Surface Methodology and its characterisation. Method/Analysis: This study is carried out for the isolation of pectin from banana peel by using the acid extraction method, its optimization was done by using a software of design expert, version 8.0 based on three factors-Time, Ph, and Temperature. On the basis of three factors yield of a pectin was calculated and find out the optimum condition of

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... tin extraction. Hence, its characterization based on its equivalent weight, methoxyl content, anhydrouronic acid, degree of esterification, moisture content and ash content were also analysed to know the nature of a pectin. Findings: The most suitable condition for pectin extraction was (pH -2.5, Temperature-90°C, Time-2.5 hours) by using 0.5 N of hydrochloric acid where the pectin yield was highest obtained i.e., 23-24%. For optimization, the Central Composite Design of RSM was performed at different parameters. RSM was used to optimize the pectin at different time (1,2,3,4 hours), temperature (60,70,80 and 90°C) and pH (1.5,2.5,3.5 and 4.5) respectively. Under optimum conditions, the pectin was characterized based on their equivalent weight, methoxyl content, ash content, moisture content, degree of esterification, anhydrouronic acid. Novelity: The novelty of this study is that the pectin has been extracted with a yield of 23-24%.As compared to other studies , the pectin was characterized based on their equivalent weight, methoxyl content, ash content, moisture content, degree of esterification, anhydrouronic acid where it was found to be 1428.57 g/ml, 9.3%, 4.57%, 12.42%, 62%, 31.68% respectively. A few studies have been done about the optimisation of a pectin from banana peel.