The Effect of Pectinase, Cellulase, and Chitosan Combination in Lemon Juice Clarification

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.).