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Enhanced bitterness in citrus juices is one of the common quality problem in beverage industry. Limonin
and naringin are the two main responsible compounds for the bitterness. The aim of this study is to
determine the effectiveness of adding naringinase enzyme on reducing naringin in "Bibila sweet" oranges
to enhance its quality. Naringinase can decompose naringin in to less bitter precursors and it can be
inactivated by heating up to 90 "c. Three enzyme concentrations as 1.0 gIL, 0.5 gIL and 0.25 gIL with
two incubation time periods of 1 and -1 hours used at constant incubation temperature of 50" C were used
as the variables. The concentration of Naringin was analyzed using Davis semi quantitative method and
Ultra High Performance Liquid Chromatography. The optimum reduction can be obtained by adding
1.0glL naringinase enzyme at 50°C with 4 hours of incubation period with 86% reduction percentage.
