Aloe vera is a plant that grows in Indonesia and its functional benefit has been discovered .Aloe vera gel has been utilized in many functional food industries and its skin becomes waste. Gel of aloe vera contains pectin. This research was aimed to utilized both gel and skin of aloe vera to produce pectin. The effect of different solvent (EDTA pH 8, SHMP pH 6, and HCl pH 3), temperature (60, 70, 80, 90oC) and time (40, 60, 80 minutes) in pectin extraction towards the characteristics of pectin powder (moisture content, ash content, yield, equivalent weight, methoxyl content, galacturonic content, degree of esterification, and gel strength) were studied. The result showed that solvents, temperature and time extraction qffected pectin#scharacteristics. Pectin that extracted with SHMP pH 6 at 70oC and 60 minutes had the best characteristics. Aloe vera pectin had equivalent weight 882,02%, methoxyl content 4.20%, and galaturonoic content 43.80%. Aloe vera pectin is Low Methoxyl Pectin with degree of esterification 45.63% and gel strength 24.216 g.cm.