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 Krakarya₁. 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. ).
Widowati et al. (Wed,) studied this question.