Different types of durian rind contain pectin, which can be extracted and used in various industries. A research study examined pectin from four durian varieties: Musang King (D197), D24, Hajjah Hasmah (D168), and a mix. By using citric acid, pectin was extracted and analyzed for its chemical makeup. The results showed that D168 had the lowest amount of pectin, while the other varieties had similar levels. The pectin extracted from all types had high levels of esterification, making it suitable for industrial use. This research demonstrates that durian rinds of different varieties yield pectin with different properties, potentially offering a new source of pectin for products like medicines and foods.