OPTIMIZED SEVERAL PARAMETERS OF BANANA JUICE EXTRACTION TECHNOLOGY IN FROM A BANANA WITH A PINK PEPPER

The purpose of this study was to test and optimize several factors that influence the extraction process of clear banana juice from the puree product of pink pepper banana raw material. The research inherited the experimental results of optimizing the banana puree processing process and single-factor experimental extraction process of banana juice extract from the banana puree product. The multi-factor experimental plan used a symmetrical orthogonal planning model with three corresponding experimental elements survey domains, including cryogenic puree temperature (-20°C to -30°C), pectinase SP-L Ultra enzyme processing temperature (45°C to 55°C), and enzyme processing time (150 minutes to 210 minutes). The multi-factor experimental goals included internal banana water recovery performance (%), transparency (%T) and sensory quality (point of view) of pure banana water. Optimization was done using the expected function algorithm with the maximum value of banana water recovery performance, clarity, and sensory points, corresponding to important factors 5/5, 4/5, 4/5. The results determined the optimal technology mode for the extraction of the clear banana water extract with the cryogenic processing temperature of -29.74°C, enzyme processing temperature of 54.79°C, and enzyme processing time of 206.45 minutes, corresponding to the yield efficiency of the clear banana water reaching 56.56%, the transparency reaching 99.08%T, and the quality of the sensory reaching 18.8 points.