The Effect of Pectinase, Cellulase, and Chitosan Combination in Lemon Juice Clarification (Citrus limon)

Department of Food Science Technology, Faculty of Agriculture, Universitas Sebelas Maret Jl. Ir. Sutami 36A Kentingan Jebres Surakarta 57126 Indonesia

^* Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract

Lemon juice is a basic ingredient that contains dissolved suspensions that cause turbidity. To produce clearer lemon juice, clarification process can be done enzymatically or non-enzymatically. Enzymatic clarification was carried out using 0.2% pectinase produced by KJ 8 bacterial isolate and/or 0.5% cellulase produced by Bacillus subtilis Krakarya_1. Non-enzymatic clarification was carried out by adding 200 ppm chitosan. This research was conducted to determine the effect of the combination of pectinase, cellulase, and/or the addition of chitosan in lemon juice clarification.The experimental design used in this research was a one-factor Completely Randomized Design. The data were analyzed using ANOVA followed by level of 5%, Tukey's Honest Significant Difference test homogeneous data variance) or the Games-Howell test (non homogeneous data variance). The results showed that the use of pectinase cellulase and/or chitosan with/without combination affect to increase the transmittance value (0.233 ± 0.052 to 0.383 ± 0.041) and yield of lemon juice (71.375 ± 1.678 grams to 77.459 ± 1.397 grams) but decrease viscosity (0.717 ± 0.005 cP to 0.871 ± 0.007 cP), total soluble solids value (6.90 ± 0.089 ^oBrix to 7.93 ± 0.103 ^oBrix), and pH of lemon juice (2.40 ± 0.008 to 2.49 ± 0.008.).