Pectinase Production and Clarification Treatments of Apple (Malus Domestica) Juice

Pectinase Production and Clarification Treatments of Apple (Malus Domestica) Juice

Cocok Ana Maryani B, Fahrurrozi, Anja Meryandini

Annales Bogorienses Vol. 21, No. 2: 63-68

Pectinases are a group of enzymes that break down pectin, a polysaccharide that is found in plant cell walls. Today, the application of pectinolytic enzymes plays an important role in food technology for the maceration of fruits and vegetables, including for the extraction and clarification of juice. This research aimed to produce pectinase enzyme for clarifying apple juice. A microbial culture was selected from cocoa bean fermentation samples and identified as Bacillus sp.. Citrus pectin (1%) as the carbon source and peptone (0.1%) as the nitrogen source was found as the best component for pectinase production. The optimum condition of pectinase activity was observed at pH 5 and temperature 40 °C. Enzyme stability studies were performed by incubating crude extract at and the crude enzyme at 40 °C and the percentage activity decrease after one hour storage. Apple juice was treated with the enzyme at different concentrations (0%, 0.5%, 1%, 2%, 4%). Apple juice clarification was evaluated for its percent clarity and viscosity. The result showed that enzyme treatment at 4% in apple juice promoted juice clarification and decreased pH value. In conclusion, the quality of apple juice can be improved by enzymatic treatment using pectinase.

Keywords: Bacillus, clarification, apple juice, pectinase

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Disusun oleh: Ludya AB/Pustakawan