Characterization of the Chemical and Microbiological Composition of a Fermented Beverage from Pineapple Peel (Ananas comosus (L) Merr.)

The issue of agro-industrial waste, particularly from tropical fruits such as pineapple (Ananas comosus L.), has become an important topic in the context of food sustainability and environmental impact. Pineapple peels can be utilized for fermentation, reducing organic waste while producing an economically valuable and health-promoting beverage such as tepache. Tepache is a traditional fermented beverage originating from Mexico, made from pineapple peels (Ananas comosus L.), sugar, and spices such as cinnamon and cloves. During the fermentation process, both chemical and microbiological changes occur. Therefore, it is crucial to detect the chemical content of fermented products as an indicator of quality and stability. This study aims to identify the chemical and microbiological contents of tepache. The research methodology employed is experimental, as it aims to determine the chemical characteristics, including pH, total sugar, and total acidity, as well as the microbiological characteristics using the TPC (Total Plate Count) method. The study consists of two stages: product preparation and product analysis. The analysis results showed the chemical content of the product as follows: pH 3.1, total acidity 0.927%, total sugar 20 Brix, and total plate count of 7.3 × 10.