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The study used pectinase enzyme with activity of 194 UI/mL from Aspergillus niger initially purified by different methods: precipitation of salt, precipitation of organic solvents, membrane filtration. Post-purification preparations by membrane filtration application to increase recovery efficiency, transparency of apple and grape juice. The results showed that using pectinase enzyme with apple puree at room temperature, enzyme concentration 8% (v/w), incubation time 150 minutes gave an extraction efficiency of 82.7%, increased by 24%, transparency increased by 36%, viscosity down 18.8% compared with control sample. Using pectinase enzyme with grape puree at room temperature, enzyme concentration 5% (v/w), incubation time 120 minutes gave an extraction efficiency of 87.2%, increased by 8,1%, transparency increased by 66.7%, viscosity decreased by 23,8 % compared with the control sample.