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The Indonesian natural vanilla is know for having a unigue woody, smooky, and phenolic flavor. Development of the aroma and flavor vanilla was formed by the action of a hydrolytic enzyme B-glucosidase on glucovanillin. The objective of this research was to characterize vanilla B-glucosidase. The vanilla B-glucosidase activity was increased by detergent. The enzyme was found as heat labile. Scalding should be conducted at 400C for 2-3 minutes. The result from B-glucosidase activity in each part of vanilla and microscopic analisis of vanilla bean slice showed that the highest B-glucosidase activity and vanillin concentrations were found in the seed funicles and placental tissue the of vanilla bean. The activity of vanilla B-glucosidase was optimum at pH 6,0, and temperature of 400C, found as and activation energy was 5,78 kcal/mole. After 44 minutes incubation time at 400C. The activity was reduced down to 10%. The apparent of moleculer weight was 100-400 kDa according to gel setration (Sephacryl S-300) analysis.

The purpose of this research was to observe vanillin retention and color changes during storage of concentrated vanilla extract at the low temperature (10°C), room temperature (30°C), and high temperature (55°C) for 49 days. The methodology of this research consisted of vanilla curing process, vanilla extraction, evaporation of vanilla extract, formulation of concentrated vanilla extract, and measuring the vanillin retention and color change.The best products of concentrated vanilla extract were made with formula containing 10 ml vanilla extract, 10 ml high fructose syrup (HFS) 55% and 3 ml of carboxyl methyl cellulose (CMC) solution 1% and that made with formula containing 10 ml vanilla extract, 15 ml glucose syrup 75°Brix and 3 ml of CMC solution 1%. The vanillin retention of both formulas had a trend to descrease. The pattern of vanillin retention and color change during storage of both formulas followed linear equations.Thetemperature and period of storage significantly affected the color of concentrated vanilla extract. Both formulas did not show any differences in vanillin retention and color during storage at refrigerator and room temperature.

Modified cured vanilla was processed to vanilla extract by maceration method. The aim of this research were to optimize the method of maceration, type of vanilla bean with highest vanillin content, extraction solvent composition,and other variables that could optimize the vanillin content and characterize the extract from half dried cured vanilla. The optimation used response surface method with 22 factorial and 23 factorial. One step of maceration could extract vanillin (average 2.3 g/l) much more than two steps maceration (average 2.1 g/l). Vanillin content of the half dried cured vanilla (average 0.98 g/l) was higher than cured vanilla 1 and cured vanilla 2 (average 0.41 g/l and 0.32 g/l). The suitable ethanol-water composition for half dried cured vanilla was 7:3 (vanillin content 1.78 g/l). The first optimation was conducted with two variables maceration time and sucrose concentrations. The maximum vanillin content of the first optimation was 4.5 g/l at maceration time of15.9 days and sucrose concentration of 7.3 g. The second optimation used two variables: maceration time and glycerol concentrations. The maximum vanillin content of the second optimation was 3.8 g/l at maceration time of 22 days and glycerol concentration 19.9 ml. The third optimation process used three variables:maceration time, sucrose concentrations and glycerol concentrations. The maximum vanillin content of the third optimation was 3.4 g/l at maceration time of 12 days sucrose concentration of 7 g, and glycerol concentration 4.7 ml. The characteristic of vanilla extract resulted from half dried cured vanilla maceration were vanillin content (3.4-4.5 g/l), total acid (380-410 ml 0.1 N NaOH/l), total ash (1.3-3.4 g/l), total soluble ash (0.8-2.9 g/l), alkalinity of total ash (462.6-536.7), alkalinity of soluble ash (139.1-216.5), and lead number (4.5-4.6).