Effects of Operating Parameters on Enzymatic Clarification of Bambangan (Mangifera pajang) Juice Using Pectinase

Authors

  • Ivy Bazar Divina Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400 Kota Kinabalu Sabah, Malaysia.
  • Wen Yee Chew Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400 Kota Kinabalu Sabah, Malaysia.
  • Jau Shya Lee Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400 Kota Kinabalu Sabah, Malaysia.
  • Suryani Saallah Biotechnology Research Institute, Universiti Malaysia Sabah, Jalan UMS, 88400 Kota Kinabalu, Sabah, Malaysia.
  • Mohd Zuhair Mohd Nor Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
  • Jumardi Roslan Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400 Kota Kinabalu Sabah, Malaysia.

DOI:

https://doi.org/10.54987/jobimb.v12iSP1.950

Keywords:

Mangifera pajang, Bambangan juice, Clarification, Enzymatic treatment, Juice quality

Abstract

Bambangan juice is known for its relatively high viscosity and cloudiness, often leading to sedimentation post-bottling. These attributes are attributed to the presence of polysaccharides like pectin and starch, which contribute to instability and degradation during storage. Clarification processes, typically involving enzymatic treatment, are essential to achieve a clear, bright juice with low viscosity. Hence, this research aims to identify the optimal operating conditions (enzyme concentration, temperature, and incubation time) for bambangan juice clarification using pectinase derived from Aspergillus aculeatus. Assessment of juice quality was based on yield and various physicochemical properties. The most effective parameters for bambangan juice clarification with pectinase were found to be an enzyme concentration of 0.10% v/v, a temperature of 40°C, and an incubation time of 30 minutes. These conditions substantially enhanced juice characteristics, including yield, clarity, and color (L*, a*, b*), with respective values of 87%, 0.5, and L* - 61.1; a* - 2.7; b* - 1.4.

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Published

31.07.2024

How to Cite

Divina, I. B. ., Chew, W. Y., Lee, J. S., Saallah, S. ., Nor, M. Z. M., & Roslan, J. . (2024). Effects of Operating Parameters on Enzymatic Clarification of Bambangan (Mangifera pajang) Juice Using Pectinase. Journal of Biochemistry, Microbiology and Biotechnology, 12(SP1), 86–89. https://doi.org/10.54987/jobimb.v12iSP1.950

Issue

Vol. 12 No. SP1 (2024): Special issue- Food Biochemistry, Microbiology and Biotechnology, FoSTUC 2024

Section

Articles

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