Karakteristik Sensori dan Kapasitas Antioksidan Minuman Fermentasi Kulit Nanas Berdasarkan Jenis Varietas dan Waktu Fermentasi

Abstract

Pemanfaatan limbah kulit nanas sebagai bahan baku minuman fermentasi merupakan alternatif yang potensial dalam pengolahan limbah industri pangan. Penelitian ini bertujuan untuk mengevaluasi pengaruh jenis varietas nanas dan lama fermentasi terhadap karakteristik sensori dan kapasitas antioksidan minuman fermentasi kulit nanas, serta menentukan waktu fermentasi yang optimal. Dua varietas nanas digunakan, yaitu nanas queen dan nanas honi, dengan waktu fermentasi masing-masing 24, 48, dan 72 jam. Uji kapasitas antioksidan dilakukan menggunakan metode DPPH dan hasil dinyatakan dalam satuan Ascorbic Acid Equivalent Antioxidant Capacity (mg AAEAC/100 ml). Hasil penelitian menunjukkan bahwa jenis varietas dan lama fermentasi berpengaruh signifikan terhadap kualitas sensori dan kapasitas antioksidan. Produk berbahan kulit nanas queen yang difermentasi selama 24 jam mendapatkan respons paling positif dari panelis. Sementara itu, kapasitas antioksidan tertinggi diperoleh dari fermentasi kulit nanas honi selama 48 jam, yakni sebesar 35,62 mg AAEAC/100 ml, serta menunjukkan kestabilan nilai antioksidan yang lebih baik dibandingkan dengan varietas queen.

The use of pineapple peel waste as a raw material for fermented beverages is a potential alternative in the processing of food industry waste. This study aims to evaluate the influence of pineapple variety type and fermentation time on the sensory characteristics and antioxidant activity of pineapple peel fermented drinks, as well as determine the optimal fermentation time. Two varieties of pineapple are used, namely queen pineapple and honey pineapple, with fermentation times of 24, 48, and 72 hours, respectively. The antioxidant activity test was carried out using the DPPH method and the results were expressed in units of Ascorbic Acid Equivalent Antioxidant Capacity (mg AAEAC/100 ml). The results showed that the type of variety and the fermentation time had a significant effect on sensory quality and antioxidant activity. The product made from queen pineapple peel fermented for 24 hours received the most positive response from the panelists. Meanwhile, the highest antioxidant activity was obtained from fermenting the honi pineapple peel for 48 hours, which was 35.62 mg AAEAC/100 ml, and showed better stability of antioxidant value compared to the queen variety.