Optimization of Enzymatic Clarification of Sweet Potato Juice using Response Surface Methodology

Abstract

A study on the optimization of enzymatic clarification of sweet potato juice (Ipomoea batatas) by alpha-amylase was performed using Response Surface Methodology (RSM). The experimental parameters studied focused on incubation temperature (35^oC – 45^oC), incubation time (31.6 minutes – 140.4 minutes) and the effects of different concentrations of the alpha-amylase enzymes (0.009% – 0.370%). The sweet potato juice was treated with industrial alpha-amylase enzyme according to the conditions set by MINITAB software. The clarity of the juices was measured using the optical density (OD) value obtained from UV-VIS spectrophotometer. From the RSM analysis, the feasible surface and contour plot are identified as that of the maximum value. From feasible target value, the processing conditions were found as;39.991^oC incubation temperature, 0.195% enzyme concentration at 90 minutes of incubation time whereby the absorbance (Abs) of clarity of clarified sweet potato juice can be optimized by R² = 80.3%.