Pengaruh Kombinasi Enzim Poligalakturonase, Pektinesterase dan Amilase pada Klarifikasi Sari Buah Naga Super Merah (Hylocereus costaricensis)

Fruit juice is obtained from ripped and fresh fruits. Preparation of fruit juice is primarily intended to improve the sustainability and utilization of fruits. is Super red dragon fruit can be processed into juice. The shelf life of super red dragon fruit is only 7-10 days. The charactersistics of super red dragon fruit juice is viscous, acidic, and lots of total dissolved solids. The purpose of this research were investigate the usage various combination polygalacturonase enzyme from pectinolytic bacteria Bacilluslicheniformis GD2A AR2 ,pectinesterase enzyme from pectinolytic bacteria Bacillus licheniformis GD2A KK2, and amylase enzyme from amylolytics bacteria on enzymatics clarificationsuper red dragon fruits based on sum of total soluble solids, viscosity, transmittance, and pH. This research used Completely Randomized Design (CRD) with one factor, variation combination of polygalacturonase enzyme, pectinesterase and amylase, two times replication ofsamplesand once analysis. The data were analyzed with One Way ANOVA method and if any differences continue with DMRT test with signification α= 0.05. The result showed that partially purifiedpolygalacturonase, pectinesterase, and amylasewas observed respectively was0.0295 U/ml, 0.1080 U/ml and 0.0139 U/ml respectimely. Polygalacturonase and amylase interaction effect on total soluble solids and viscosity, while transmittanceeffect by amylase enzyme, and those enzyme didn’t give effect to pH. Sample by adding amylase and polygalacturonase enzyme could reduce total soluble solids and viscosity, but increase pH and transmittance. Sample by adding combination of polygalacturonase and amylase enzyme were being the best samplebecause could reducetotal soluble solids (5.33 oBrix) and viscosity (0.007 cP). Keywords : amylase, clarification, dragon fruit, pectinesterase, polygalacturonas