Malaysian Journal of Analytical Sciences, Vol 28 No 6 (2024): 1323 – 1336

 

DETERMINATION OF ENZYMATIC HYDROLYSIS CONDITION FOR ENHANCED JUICE RECOVERY FROM PURPLE PASSION FRUIT USING RESPONSE SURFACE METHODOLOGY

 

(Penentuan Keadaan Optimum bagi Hidrolisis Enzimatik untuk Peningkatan Hasil Jus Markisa Ungu Menggunakan Kaedah Gerak Balas Permukaan)

 

Siti Maisarah Azlani and Siti Roha Ab Mutalib*

 

School of Industrial Technology, Faculty of Applied Sciences, Universiti Teknologi MARA, 40450 Shah Alam, Selangor, Malaysia

 

*Corresponding author: sitiroha7796@uitm.edu.my

 

 

Received: 1 April 2024; Accepted: 14 August 2024; Published:  29 December 2024

 

 

Abstract

Passion fruit (Passiflora edulis) is a tropical fruit that is only available during specific seasons. It is a member of the Passifloraceae family and has a small, egg-shaped appearance. Its juice is high in fibre, polysaccharides, pectin, gum, lignin, cellulose, glucose, protein and other vital elements. This combination makes fruit juice exceedingly turbid and viscous. Turbid juice, distinguished by cloudiness, is classified as lightly processed. Raw fruit juice often appears cloudy and viscous. The enzymatic method offers numerous benefits compared to the mechanical-thermal process of breaking down fruit pulps. The current process of fruit juice production heavily depends on the use of enzymes to enhance operational efficiency. The purpose of this study is to assess the optimal conditions for enzymatic hydrolysis in the clarification of passion fruit juice using pectinase as well as to analyse its physicochemical qualities. The process of numerical optimisation was carried out using Response Surface Methodology (RSM) by utilisation of Central Composite Design (CCD) to determine the optimal conditions for enzyme hydrolysis to achieve the highest yield of juice extract. The optimisation condition of passion fruit juice was investigated by varying independent factors, including enzyme concentration (50 – 250 ppm), incubation temperature (40 – 55°C) and incubation time (30 – 60 minutes). The data obtained from the experiment were examined using the Response Surface Methodology (RSM) of MINITAB Software (Version 19) to determine the optimal conditions, which were then verified. The recommended parameters were specified as 94.79 ppm, 41.19°C and 35.19 minutes. Given these conditions, the juice yield is 91.83%, the clarity is 0.228 abs, and the pulp content is 8.18%. The physicochemical properties (clarity, pulp, colour b*, fructose, total sugar) of both treated and untreated passion fruit juice were shown to be significantly influenced (p <0.05) by their respective physicochemical qualities.

 

Keywords: Passion fruit, clarity, enzymatic hydrolysis, response surface methodology

 

Abstrak

Buah markisa (Passiflora edulis) adalah buah tropika yang hanya terdapat pada musim tertentu. Ia berasal dari keluarga Passifloraceae dan mempunyai bentuk kecil seperti telur. Jus buah-buahan mempunyai serat yang tinggi, polisakarida, pektin, gam, lignin, selulosa, glukosa, protein dan unsur-unsur lain. Penggabungan ini menjadikan jus buah sangat keruh dan likat. Kekeruhan jus diklasifikasikan sebagai pemprosesan yang tidak lengkap. Jus buah mentah sering kelihatan keruh dan likat. Kaedah enzimatik menawarkan banyak kebaikan berbanding proses mekanikal-terma untuk memecahkan pulpa buah. Proses penghasilan jus buah-buahan sekarang sangat bergantung kepada penggunaan enzim untuk meningkatkan kecekapan operasi. Penyelidikan ini bertujuan untuk menentukan keadaan optimum untuk hidrolisis enzim dalam penjernihan jus buah markisa menggunakan pektinase serta menganalisis kualiti fizikokimianya. Proses pengoptimuman telah dijalankan menggunakan kaedah gerak balas permukaan dengan penggunaan reka bentuk komposit pusat untuk menentukan keadaan optimum hidrolisis enzim untuk mencapai hasil ekstrak jus yang tinggi. Keadaan optimum jus buah markisa telah dikaji pada faktor yang tidak bergantung termasuk kepekatan enzim (50 – 250 ppm), suhu inkubasi (40 – 55°C) dan masa inkubasi (30 – 60 minit). Data yang diperolehi daripada kajian ini telah dinilai menggunakan perisian kaedah gerak balas permukaan MINITAB (Versi 19) untuk menentukan keadaan optimum dan kemudian disahkan. Parameter yang disyorkan telah ditetapkan pada 94.79 ppm, 41.19°C dan 35.19 minit. Pada keadaan ini, hasil jus adalah 91.83%, kejernihan jus adalah 0.228 abs dan kandungan pulpa adalah 8.18%. Sifat fizikokimia (kejernihan, pulpa, warna b*, fruktosa jumlah gula) untuk jus buah markisa yang dirawat dan tidak dirawat sangat dipengaruhi pada (p <0.05) oleh kualiti fizikokimia masing-masing.

 

Kata kunci: Buah markisa, kejernihan, hidrolisis enzim, keadah gerak balas permukaan



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