Study on soluble solids extraction of coffee by using commercial enzymes Viscozyme®L, Pectinex®Ultra SPL and their combination

Abstract

Coffee is one of the industrial plants which have high economic value. There are many methods used to produce coffee product, but applied enzyme method is used in this study. The aim of this study is to increase the soluble solid content in the coffee extraction by using Viscozyme®L, Pectinex®Ultra SPL and their combination. The ratios of the enzymes conducted at a survey were 0.1, 0.2, 0.3, 0.4, 0.5%, and the duration were 2, 6, 10, 14, 18, 22 hours. The study revealed the solids content in coffee that had been treated with enzymes was higher than the controlled sample. For instance, there was an increase in Viscozyme®L by 17.7%, Pectinex®Ultra SPL by 18.83% and 21.76% when treated with enzymes combination. Moreover, a survey was conducted to understand the recoverability of instant coffee using the spray drying method. The final coffee product treated with enzymes could improve the quality more than the controlled sample. Thus, to improve the coffee quality, Viscozyme®L and Peptinex®Ultra SPL and their combination require further studies. Key words: cellulase, coffee, enzymes, pectinase, treatment condition