The researchers optimized the extraction of banana juice by using a combination of enzymes and adjusting factors like temperature, time, and enzyme concentrations. They found that the best conditions for extracting banana juice were at a temperature of 36.5 °C, for 29.33 minutes, with a cellulase concentration of 0.34% and pectinase concentration of 0.35%. At these optimal conditions, the yield of juice was 74.15%, with a viscosity of 101.14 mPa s, lightness of 30.06, acidity of 2.72%, reducing sugar content of 171.28 mg/100 g juice, and total soluble solids of 12.10 °Brix. The researchers also discovered that the yield increased with incubation time and enzyme concentrations, while viscosity was affected differently by the processing parameters.