Pine Apple Juice Extract Process. Maruli.final

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<p>THE EXTRACTION OF PINEAPPLE (ANANAS COMOSUS) FRUIT JUICE WITH HIGH CONCENTRATION OF BROMELAIN ENZYMESimposium Nasional Kimia Bahan Alam XIX (SimNasKBA-2011) Samarinda, 11-12 Oktober 2011Presenter: subtitle style Click to edit Master Dr.rer.nat.Maruli PandjaitanDepartment of Food Technology, Faculty of Life Sciences Swiss German University</p> <p>5/27/12</p> <p>OVERVIEW</p> <p>SWISS GERMAN UNIVERSITY</p> <p>Background Research Purpose Research Problem Methodology Result &amp; Discussion Conclusion Recommendation</p> <p>2</p> <p>BACKGROUND</p> <p>SWISS GERMAN UNIVERSITY</p> <p>Indonesia as a tropical country</p> <p>Pineapple fruit</p> <p>Bromelain enzyme3</p> <p>BACKGROUND</p> <p>SWISS GERMAN UNIVERSITY</p> <p> Enzyme is protein that catalyze chemical reaction Bromelain is a protease enzyme Protease breaks down protein to its simpler structure Hence, a good extraction process could obtain pineapple juice extract with high bromelain enzyme activity Main challenge is that bromelain enzyme is highly heat sensitive: exposure to high temperature will destroy the enzyme</p> <p>4</p> <p>BACKGROUND</p> <p>SWISS GERMAN UNIVERSITY</p> <p>Has been used in various traditional medicine Anti-inflammatory agents Bromelain mostly in stem parts of the fruit Digestive aid Anti tumor agents Antiviral agents</p> <p>However it also exists in fruit</p> <p>5</p> <p>BACKGROUND: HIV virus that causes AIDS</p> <p>SWISS GERMAN UNIVERSITY</p> <p> Protease enzyme cleaves protein Virus receptor is made of protein The receptor is important to the life cycle of the HIV virus when it attacks the human immune system (CD4+) Protease damage the virus</p> <p>6</p> <p>BACKGROUND: HIV virus that causes AIDSCD4+ Before CD4+ After Pineapple Pineapple Juice Juice Diet Diet 135 sel/uL 647 sel/uL (4 months) 15% All has good solubility during reconstitution in water15</p> <p>SWISS GERMAN UNIVERSITY</p> <p>MD 5% 20.7 gr</p> <p>MD 25% 48.7 gr</p> <p>MD 15% 34.1 gr</p> <p>MD 35% 59.8 gr</p> <p>SPRAY DRYING with salt variationZnSO4 5% 57.2 gr ZnSO4 40% 127.6 gr ZnSO4 10% 70.3 gr ZnSO4 80% 198.2 gr</p> <p>SWISS GERMAN UNIVERSITY</p> <p> Protect enzyme during spray drying Improve stability of the enzyme in storage time No stickiness formed in all the samples</p> <p>ZnSO4 20% 91.8 gr</p> <p>16</p> <p>SPRAY DRYING: Volume &amp; Specific Activity</p> <p>SWISS GERMAN UNIVERSITY</p> <p>Best powde r</p> <p> Activity decreased as more MD added Smooth powder from MD 15% onward</p> <p>17</p> <p>SPRAY DRYING: Volume &amp; Specific Activity</p> <p>SWISS GERMAN UNIVERSITY</p> <p> Salt as activator Low sensory properties (Unsuitable taste by consumer)</p> <p>18</p> <p>FREEZE DRYING</p> <p>SWISS GERMAN UNIVERSITY</p> <p>MD 0% 3.8 gr (Unsuccessful)</p> <p>MD 25% 26.9 gr</p> <p> MD 0% &amp; 15% are not in powder form Insufficient maltodextrin MD 25% &amp; MD 35% has good powder texture</p> <p>MD 15% 17.3 gr (Unsuccessful)</p> <p>MD 35% 35.5 gr</p> <p>19</p> <p>FREEZE DRYING: Volume &amp; Specific Activity</p> <p>SWISS GERMAN UNIVERSITY</p> <p> No significant difference in volume activity MD 25% has better activity</p> <p>20</p> <p>COMPARISON of Moisture Content AnalysisSample Maltodextrin 5% Maltodextrin 15% Maltodextrin 25% Spray Drying (30 minutes process, each 500 ml) Maltodextrin 35% Maltodextrin 15% + Salt 5% Maltodextrin 15% + Salt 10% Maltodextrin 15% + Salt 20% Maltodextrin 15% + Salt 40% Maltodextrin 15% + Salt 80% Freeze Drying (48 hours process, each 100 ml) Maltodextrin 25% Maltodextrin 35% Moisture Content (%) 5.9 0.3 4.5 0.3 4.7 0.2 6.4 0.2 9.2 0.1 9.6 0.3 6.5 0.2 6.6 0.4 8.4 0.2 4.3 0.6 4.1 0.121</p> <p>SWISS GERMAN UNIVERSITY</p> <p>COMPARISON of Solubility AnalysisSample Maltodextrin 5% Maltodextrin 15% Maltodextrin 25% Maltodextrin 35% Spray Drying Maltodextrin 15% + Salt 5% Maltodextrin 15% + Salt 10% Maltodextrin 15% + Salt 20% Maltodextrin 15% + Salt 40% Maltodextrin 15% + Salt 80% Freeze Drying Maltodextrin 25% Maltodextrin 35% Solubility (gr/ml) 0.31 0.03 0.45 0.07 0.45 0.07 0.45 0.07 0.45 0.07 0.37 0.05 0.27 0.08 0.37 0.05 0.27 0.07 0.45 0.07 0.37 0.0522</p> <p>SWISS GERMAN UNIVERSITY</p> <p>COMPARISON of Enzme Volume &amp; Specific Activity</p> <p>SWISS GERMAN UNIVERSITY</p> <p> Spray dried with 15% MD is the best Protecting enzyme Good powder characteristics Shorter time of drying process</p> <p>23</p> <p>CONCLUSION </p> <p>SWISS GERMAN UNIVERSITY</p> <p>In this work, pineapple juice instant powder has been produced with spray dry &amp; freeze dry process Stickiness of fruit juice during spray drying could be avoided by using maltodextrin. Maltodextrin &amp; salt (ZnSO4) could protect enzyme, however due to its low sensory property, maltodextrin was preferred. Spray drying process with 15% maltodextrin was found to be the best drying process because it was able to protect the enzyme activity with good powder characteristics &amp; short drying time.</p> <p>24</p> <p>RECOMMENDATION </p> <p>SWISS GERMAN UNIVERSITY</p> <p>Use of other types of maltodextrin (different DE value), Analysis of other nutrient like Vitamin C or antioxidant Use of other drying method like spray chill. Analysis of the stability of the dried product over time as well as the choices of packaging type that would best protect the product. The study should also investigate acceptability by potential user through sensory tests. Addition of sugar to improve acceptability of user, its impact on the activity of enzyme, however, should be studied.</p> <p>25</p> <p>SWISS GERMAN UNIVERSITY</p> <p>THANK YOU!</p> <p>26</p>