Pectin is commonly used as gelling agent in food industries. Grapefruit (Citrus maxima (Burm.) Merr.) has thick skin which is about 47.35% rich with pectin. Grapefruit's skin is divided into 2 parts, albedo and flavedo. There is a lot of pectin, which is not just in albedo, but also in flavedo. Both type of grapefruit's skin that has been dried was extracted using six different solvents (HCl pH 1, HCl pH 2, HCl pH 3, SHMP 0.1%, SHMP 0.2%, and SHMP 0.3%) at 80°C for 60 minutes and was precipitated with ethanol 96%. Characterization has done to both pectin extract obtained from albedo and flavedo including moisture content, ash content, equivalent weight, methoxyl content, galacturonic content, degree of esterification, gel setting time, and gel strength. The result showed that different solvents affected the pectin yield and characterization. The optimal conditions for optimalisation of pectin yield were the use of HCl pH 1 (14.12% for albedo dan 14.16% for flavedo). Pectin from albedo and flavedo of grapefruit can be classified as high methoxyl pectin. Pectin extracted using HCl produced stronger gel strength than pectin extracted using SHMP.