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All Journal Journal of Vocational Studies on Applied Research
Pradipta Risma Rukma Ardi
Karangturi National University Anindyaguna STIE
Engineering

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Economic Factor on the In Situ Vanillin Enzymatic Formation from the Green Pods Vanilla Indah Hartati; Pradipta Risma Rukma Ardi; Muhammad Milzam; Vita Paramita
Journal of Vocational Studies on Applied Research Volume 1, Issue 1, Year 2019 (April 2019)
Publisher : Sekolah Vokasi Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jvsar.v1i1.4294

Abstract

This work proposed a study of a direct enzymatic of vanillin formation by using rumen liquid which has enzymatic capability for tissue disruption of vanilla green pods to avoid the curing process. Application of enzymes during the formation of vanilla aromas and its extraction present nice opportunity to improve productivity, as the enzymatic reaction possibly substitute the microbial process in the traditional fermentation. Green vanilla pods were applied for the direct enzymatic extraction of vanillin, while liquid rument provide cell wall degrading enzyme in order to support the hydrolysis process (destruction) of cell wall. Glucovanillin were contacted with the β-glucosidase in the green pods due to the desruction of the cell wall, followed by the formation of glucovanillin into vanillin. Vanillin content of vanilla green pods was found higher in which by treating the vanilla green pods at 30 °C.
Co-Authors Indah Hartati Milzam, Muhammad Vita Paramita