The Effects of Pectinase and Amylase Enzyme on The Physicochemical Quality of Sisaket Lava Durian (Durio zibethinus Murray) Syrup
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Abstract
This study examines the impact of pectinase and amylase enzymes on the physicochemical properties of Sisaket lava durian syrup. The experimental setup utilized a Central Composite Design (CCD), with two primary variables: enzyme concentrations of pectinase and amylase, ranging from 0.05% to 0.20%. The findings revealed that both enzymes significantly affected the quality of the lava durian juice. The coefficient of determination (R²) values for the response variables were as follows: yield: 0.96, RSS: 0.99, clarity (%T670): 0.99, and reducing sugar: 0.82. The high R² values indicate that the model effectively captures the relationships between the variables. According to the response surface model, the optimal conditions for enzymatic lava durian juice production were: pectinase (X1) at 0.12%, amylase (X2) at 0.18%, with incubation at 50°C for 120 minutes. Under these conditions, the predicted response values were: reducing sugar at 10.58 g/100g, clarity (%T670) at 95.83%, RSS at 25.32 °Brix, and yield at 53.85%. The vacuum evaporation method at 60°C for 120 minutes was identified as the most suitable condition for syrup production, achieving the highest yield of 55.21%.
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