Pineapple Peel as Potential Fermented Functional Drink : Formulation and Sensory Profile Caca Pratiwi*, Iza Ayu Saufani, Latifah Rahman Nurfazriah
Nutrition Study Program, Faculty of Engineering, University State of Medan, Medan, Indonesia
*cacapratiwi[at]unimed.ac.id
Abstract
Pineapple is a tropical fruit plant that is widely consumed fresh and processed into various food products. The inedible part of a pineapple consists of 40% skin. Pineapple peel is considered waste that has not been utilized optimally. In fact, pineapple peel still contains basic nutrients (water, fat, protein, carbohydrates and mineral salts) and the enzyme bromelain. These compounds provide positive effects on health, especially through the fermentation process. This research were determine the formulation and sensory evaluation of pineapple peel fermented drinks. This research will be carried out in 3 stages, namely product formulation, product manufacture, and organoleptic testing. The research design in this study is experimental, using a Completely Randomized Design (CRD) with two treatments: F1 = 50 % pineapple peel and 50 % pineapple flesh, F2 = 100% pineapple peel. Both of formulation were fermented for 36 hours in room temperature. Sensory profiles were measured using hedonic tests. This tests were conducted to evaluate the attributes of appearance, aroma, taste, texture, and bubble. The results were analyzed using the Kruskal-Wallis test. Based on hedonics test parameters, the selected formula was F2 (100 % pineapple peel), and there was a significant difference between F1 and F2 (P<0.05) in colour and bubble parameters of the product.
