Abstract
Objective: The study was conducted to identify the optimum condition for maximum tannin removal in cashew apple juice by enzymes. Tannin is the cause of astringency and reduces sensory value, which lead to underestimating the by-product of the cashew nut industry. The result of the study will help to utilize and convert cashew apples into a nutritious juice product, contributing to zero waste life and sustainable food production. Method: The study was conducted by examining the parameters of the detannying process by tannase enzyme and tannase combined with pectinase. The parameters for tannase adding are juice pH (4 – 6), incubation time (40 min – 160 min), temperature (25 – 45oC) and enzyme concentration (0.1 – 0.4%). Regarding combinations of tannase and pectinase, pectinase concentration was examined in the range of 0.6 – 1.2%. Result: The combination of pectinase 0.8% and tannase 0.2%, 80 minutes of incubation, 35oC at juice pH (4.61) can remove tannin up to 56.09%. Conclusion: Using the combination of pectinase and tannase in tannin removal from cashew apple juice has shown high efficiency, which can reduce the astringency in this fruit and apply in juice processing, contributing to zero waste agricultural production.
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