Isolation of cellulase enzyme from water used in white pepper processing

Cellulase, an enzyme that helps soften fruit peel, is produced by plants during the fruit ripening phase. Utilizing the immersing water from the white pepper processing to extract cellulase will help minimizing environmental waste and retrieving valuable compounds. Some factors affecting the cellulase yield from the immersing water of pepper were studied, including the degree of ripeness of peppercorn, immersing temperature and time.