Research Article
Pineapple Peel as Potential Fermented Functional Drink: Formulation and Sensory Profile
@INPROCEEDINGS{10.4108/eai.17-9-2024.2353050, author={Caca Pratiwi and Iza Ayu Saufani and Latifah Rahman Nurfazriah}, title={Pineapple Peel as Potential Fermented Functional Drink: Formulation and Sensory Profile}, proceedings={Proceedings of the 6th International Conference on Innovation in Education, Science, and Culture, ICIESC 2024, 17 September 2024, Medan, Indonesia}, publisher={EAI}, proceedings_a={ICIESC}, year={2025}, month={1}, keywords={pineapple peel - fermented drink - sensory profile}, doi={10.4108/eai.17-9-2024.2353050} }- Caca Pratiwi
Iza Ayu Saufani
Latifah Rahman Nurfazriah
Year: 2025
Pineapple Peel as Potential Fermented Functional Drink: Formulation and Sensory Profile
ICIESC
EAI
DOI: 10.4108/eai.17-9-2024.2353050
Abstract
Pineapple peel contains basic nutrients and bromelain enzyme that provide positive effects on the fermentation process. This research were determine the formulation and sensory evaluation of the products. This research will be carried out in 3 stages, namely product formulation, product manufacture, and organoleptic testing. The research design in this study was experimental, using a Completely Randomized Design with F1 (700 gr palm sugar and 500 gr pineapple peel), F2 (500 gr palm sugar and 500 gr pineapple peel), and F3 (600 gr palm sugar and 500 gr pineapple peel). All of the formulation were fermented for 36 hours in room temperature. All of formulation products were successfully fermented. Sensory profiles were measured using hedonic rating with seven (7) point scale range, indicating the highest score down to one (1) for the lowest score. Followed by Duncan test, the formula F3 was a significant difference between F1, but not difference with F2 (P<0.05) in overall liking scores.
