Debittering of Pontianak Orange Juice using Naringinase Enzyme

Farid Salahudin

Abstract


The goal of this research is debittering of orange juices with enzimatic process. Naringinase enzim is produced with Penicillium decumbens. The research metode is complete random design with two variabel. The first variabel is concentration of enzim : 0,0; 200; 400 ppm and the second variabel is time of incubation : 1, 2 and 3 hours. The product of this research is tested ascorbic acid, Total Plate Count and organoleptic test. The result showed concentration of naringinase enzim 400 ppm and incubation 3 hours can eliminated the after taste of orangge juice without reduce the ascorbic acid and colour of orange juice.

Keywords


debitter; naringinase; orange juice; enzymatic process

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DOI: http://dx.doi.org/10.36974/jbi.v1i1.742

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BIOPROPAL Industri

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Institute for Industrial Research and Standardization (Baristand Industri) in Pontianak

Agency for Industrial Research and Development, Ministry of Industry 

Jl. Budi Utomo No. 41 Pontianak, West Kalimantan, Indonesia

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