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Comparison on optimization of star fruit juice using RSM between two Malaysian star fruit varieties (B11 and B10)

In Malaysia, two star fruit varieties, B11 and B10, are planted for commercial purposes. These types of star fruits are suitable for making juices. However, the fresh star fruit juice is cloudy, viscous and green in colour, necessitating the use of enzymes to clarify the juice. Thus, the aim of this...

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Main Authors: Mustapa Kamal, Siti Mazlina, Abdullah, Abdul Ghani Liew, Abd Rahman, Nur Aliaa, Hussain, Siti Aslina, Omar, Rozita
Format: Article
Language:English
Published: Universiti Putra Malaysia Press 2008
Online Access:http://psasir.upm.edu.my/id/eprint/40536/1/Comparison%20on%20Optimization%20of%20Star%20Fruit%20Juice%20Using%20RSM%20between%20Two%20Malaysian%20Star%20Fruit%20Varieties%20%28B11%20and%20B10%29.pdf
http://psasir.upm.edu.my/id/eprint/40536/
http://www.pertanika.upm.edu.my/Pertanika%20PAPERS/JST%20Vol.%2016%20%281%29%20Jan.%202008/04%20Page%201-13.pdf
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spelling my.upm.eprints.405362015-11-20T02:10:35Z http://psasir.upm.edu.my/id/eprint/40536/ Comparison on optimization of star fruit juice using RSM between two Malaysian star fruit varieties (B11 and B10) Mustapa Kamal, Siti Mazlina Abdullah, Abdul Ghani Liew Abd Rahman, Nur Aliaa Hussain, Siti Aslina Omar, Rozita In Malaysia, two star fruit varieties, B11 and B10, are planted for commercial purposes. These types of star fruits are suitable for making juices. However, the fresh star fruit juice is cloudy, viscous and green in colour, necessitating the use of enzymes to clarify the juice. Thus, the aim of this study was to establish the optimum conditions for enzymatic treatment of star fruit (B11) juice using response surface methodology (RSM) and to compare the optimum conditions of this variety (B11) with the B10. Star fruit juice (B11) was treated with pectinase enzyme at different enzyme concentrations, incubation times, and temperatures. The effect of this enzymatic treatment was analyzed based on turbidity, clarity, and viscosity. The regression models describing the changes of turbidity, clarity and viscosity were established with the coefficient of determination, R2, which were greater than O.S. The optimum operating conditions for clarifying star fruit juice (B11) was found to be at 0.01 % enzyme concentration at 30 min of incubation time and 30°C of temperature using response surface methodology. The method of treatments for B10 was similar to that of B11. The two varieties of star fruit (B11 and B10) showed different optimum conditions on enzyme concentration and incubation time; however there was no difference in terms of incubation temperature at optimum conditions. Universiti Putra Malaysia Press 2008-01 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/40536/1/Comparison%20on%20Optimization%20of%20Star%20Fruit%20Juice%20Using%20RSM%20between%20Two%20Malaysian%20Star%20Fruit%20Varieties%20%28B11%20and%20B10%29.pdf Mustapa Kamal, Siti Mazlina and Abdullah, Abdul Ghani Liew and Abd Rahman, Nur Aliaa and Hussain, Siti Aslina and Omar, Rozita (2008) Comparison on optimization of star fruit juice using RSM between two Malaysian star fruit varieties (B11 and B10). Pertanika Journal of Science & Technology, 16 (1). pp. 1-13. ISSN 0128-7680; ESSN: 2231-8526 http://www.pertanika.upm.edu.my/Pertanika%20PAPERS/JST%20Vol.%2016%20%281%29%20Jan.%202008/04%20Page%201-13.pdf
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description In Malaysia, two star fruit varieties, B11 and B10, are planted for commercial purposes. These types of star fruits are suitable for making juices. However, the fresh star fruit juice is cloudy, viscous and green in colour, necessitating the use of enzymes to clarify the juice. Thus, the aim of this study was to establish the optimum conditions for enzymatic treatment of star fruit (B11) juice using response surface methodology (RSM) and to compare the optimum conditions of this variety (B11) with the B10. Star fruit juice (B11) was treated with pectinase enzyme at different enzyme concentrations, incubation times, and temperatures. The effect of this enzymatic treatment was analyzed based on turbidity, clarity, and viscosity. The regression models describing the changes of turbidity, clarity and viscosity were established with the coefficient of determination, R2, which were greater than O.S. The optimum operating conditions for clarifying star fruit juice (B11) was found to be at 0.01 % enzyme concentration at 30 min of incubation time and 30°C of temperature using response surface methodology. The method of treatments for B10 was similar to that of B11. The two varieties of star fruit (B11 and B10) showed different optimum conditions on enzyme concentration and incubation time; however there was no difference in terms of incubation temperature at optimum conditions.
format Article
author Mustapa Kamal, Siti Mazlina
Abdullah, Abdul Ghani Liew
Abd Rahman, Nur Aliaa
Hussain, Siti Aslina
Omar, Rozita
spellingShingle Mustapa Kamal, Siti Mazlina
Abdullah, Abdul Ghani Liew
Abd Rahman, Nur Aliaa
Hussain, Siti Aslina
Omar, Rozita
Comparison on optimization of star fruit juice using RSM between two Malaysian star fruit varieties (B11 and B10)
author_facet Mustapa Kamal, Siti Mazlina
Abdullah, Abdul Ghani Liew
Abd Rahman, Nur Aliaa
Hussain, Siti Aslina
Omar, Rozita
author_sort Mustapa Kamal, Siti Mazlina
title Comparison on optimization of star fruit juice using RSM between two Malaysian star fruit varieties (B11 and B10)
title_short Comparison on optimization of star fruit juice using RSM between two Malaysian star fruit varieties (B11 and B10)
title_full Comparison on optimization of star fruit juice using RSM between two Malaysian star fruit varieties (B11 and B10)
title_fullStr Comparison on optimization of star fruit juice using RSM between two Malaysian star fruit varieties (B11 and B10)
title_full_unstemmed Comparison on optimization of star fruit juice using RSM between two Malaysian star fruit varieties (B11 and B10)
title_sort comparison on optimization of star fruit juice using rsm between two malaysian star fruit varieties (b11 and b10)
publisher Universiti Putra Malaysia Press
publishDate 2008
url http://psasir.upm.edu.my/id/eprint/40536/1/Comparison%20on%20Optimization%20of%20Star%20Fruit%20Juice%20Using%20RSM%20between%20Two%20Malaysian%20Star%20Fruit%20Varieties%20%28B11%20and%20B10%29.pdf
http://psasir.upm.edu.my/id/eprint/40536/
http://www.pertanika.upm.edu.my/Pertanika%20PAPERS/JST%20Vol.%2016%20%281%29%20Jan.%202008/04%20Page%201-13.pdf
_version_ 1643832744190410752
score 13.211869

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