Study On White Pepper Production From Green Pepper Using Enzymes Produced By Aspergillus Oryzae

Abstract

The previous studies about Aspergillus oryzae for pectinase and cellulase production in solid state fermentation has been documented such as temperature, nutritional compositions, moisture. This study only focused on the ratio of dried pomelo powder and fermentation time to produce the two above enzymes. Using procedures of CMCase and colorimetric method (Miller, 1956) to measure enzymes activity, the optimum condition for A. oryzae producing the highest enzymatic activities was 7% of ratio of dried grape powder and 72 hours of fermentation time. Then, the bioproduct contain pectinase and cellulase was used for study on white pepper production from green pepper. The results were investigated as 72% moisture content, 10% ratio of bioproduct and 92 hours fermentation given 96.22% total husk removal and give the desired yellow-white colors of white pepper. The results can be applied for white pepper at family scale; it is needed to consider more factors when processing in larger scale. Keywords: Aspergillus oryzae Bio-product Cellulase Green pepper Pectinase White pepper