OPTIMIZATION OF BANANA JUICE EXTRACTION BY HYDROLYTIC ENZYMES USING RESPONSE SURFACE METHODOLOGY

Abstract

The aim of this research was to determine the optimal condition of juice
banana extraction. The extraction conditions included three factors studied by
empirical research were ratio of pectinase enzyme (0.05 – 0.07%), extraction
temperature (45 - 55o
C) and extraction time (50 - 70 minutes). The response was
the extraction yield. The response surface methodology (RSM) based on Box -
Behnken was used to design experiments. The optimal conditions were predicted
by using the empirical model, the extraction yield was maximised (67,77%) at
ratio of pectinase enzyme of 0.062%, extraction temperature of 51.0o
C, extraction
time of 65.1 minutes. The optimal condition was then empirically veriöed,
extraction yield was 67.6%, and the total phenolic content of optimal extract was
295.13mgGAE/L.