Aplikasi Enzim Poligalakturonase dan Enzim Selulase Pada Klarifikasi Sari Buah Jambu Biji Merah (Psidium guajava L.)

Esti Widowati, Adhitya Pitara Sanjaya, Amaliya Syahiida

Sari


Tujuan penelitian ini adalah untuk mengetahui pengaruh enzim polialakturonase dan enzim selulase pada klarifikasi sari buah jambu biji merah pada parameter uji pH, total padatan terlarut (TPT), viskositas, transmitansi, dan rendemen.Penelitian ini mengaplikasian enzim PG dari isolat B. licheniformis strain GD2a AR2 dengan konsentrasi 0%; 0,05%; 0,10%; 0,15% dan enzim selulase B. substilis strain Kakrayal_1 dengan konsentrasi 0%; 0,09%; 0,13%; 0,18%.penelitian ini meggunakan Rancangan Acak Lengkap Faktorial (RAL-F) dengan tiga kali ulangan sampel dan analisis menggunakan uji Two Way ANNOVA dengan α=0,05, dilanjutkan pemilihan kombinasi konsentrasi enzim terbaik dengan menggunakan compensatory model dengan nondimensional scalling mengacu pada Sullivan dkk., (2015). Klarifikasi menggunakan masing-masing enzim poligalakturonase dan enzim selulase dan kombinasinya secara umum dapat menurunkan pH dan viskositas serta meningkatkan TPT, transmitansi, dan rendemen dari sari buah jambu biji merah hasil klarifikasi. Konsentrasi terbaik yang digunakan dalam klarifikasi sari buah jambu biji merah adalah dengan penambahan enzim poligalakturonase 0% dan selulase 0,13%. Karakteristik pH, TPT, viskositas, transmitansi, dan rendemen dari sari buah jambu biji merah hasil klarifikasi berdasarkan konsentrasi terbaik berturut-turut sebesar 4,33 ± 0,01; 7.4 ± 0,1 oBrix; 0,439 ± 0,01 cP; 0,333 ± 0,050 %T; dan 75,400 ± 0,01 %.


Kata Kunci


jambu biji merah, klarifikasi sari buah, pektin, selulosa, poligalakturonase, selulase

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Referensi


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