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This current research aimed to investigate the effect of acid type and concentration on the yield, anhydrouronic acid content (AUA), and esterification degree (DE) of durian rind pectin by using three types of mineral acids (hydrochloric, sulphuric, and nitric acids) and three types of organic acids (citric, tartaric, and acetic acids) at five different concentration (0.0001, 0.001, 0.01, 0.1, and 1.0 M). The pectin yield (0.93–10.23%), AUA (41.64–80.58%), and DE (0.43–25.69%) were pronouncedly affected by the acid type and concentration during extraction. The results were affected by the strong-weak and protic nature of the acids. The pectin yield and DE decreased at higher acid concentrations (0.1, 1.0 M), with mineral acids giving a more significant effect. Additionally, mineral acids were more effective in extracting pectin with greater purity (AUA > 65%). In contrast, organic acids-extracted pectins had AUA < 65 …